Sunday Night Tease: Tomorrow You Will See the Dumbest Thing I've Ever Filmed

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RESEP RICA - RICA CAKAR AYAM ENAK

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RESEP RICA - RICA CAKAR AYAM ENAK BAHAN : 5 buah lombok ijo 1/2sendok teh merica 3 sendok makan saus sambal 1/2 sendok teh garam 1 buah jeruk nipis 1 buah jeruk manis (diambil kulitnya) 2 batang sereh 3 batang daun bawang 5 buah ceker ayam 5 sendok makan kecap manis 5 siung bawang merah 5 siung bawang putih 2 lembar daun pandan 1 buah tomat nanas secukupnya daun selada minyak goreng air putih CARA MEMBUAT RICA - RICA CAKAR AYAM ENAK : Rebus cakar selama 4 menit bersama daun pandan, daun serai, 1 sendok makan garam, 1/2sendok merica dan 1/2jeruk kemudian tiriskan Goreng cakar dengan bawang putih dan 2 sendok kecap manis kemudian tiriskan Tumis bahan-bahan bumbu : bawang putih 4 siung, bawang merah 5 siung, cabe 4-5 biji, merica, daun serai, daun pandan 2 biji, kaldu cakar, jeruk nipis 1 biji Tunggu hingga air kaldu meresap ke bumbu Tambahkan saus sambal, kecap manis dan nanas Masukkan cakar ke dalam bumbu Aduk hingga mencampur dengan bumbu
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Spicy Shrimp Etouffee - If You're Texting the Recipe Just Enter "A2FEY"

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For whatever reason, I've recently been on a Cajun/Creole cooking kick. Here's the finished shrimp etouffee video recipe I promised last week, and man, was it good! Etouffee is one of New Orleans' most famous dishes - it's spicy (or can be), aromatic, brightly flavored, and very comforting, all at the same time. Etouffee comes from the French word for "smothered," and I would describe the dish as a rich, shrimp gravy served with rice. In general, Creole cooking is not that common for the average home cook. I think, from a distance, it may look like Creole cooking is fairly complicated. While some recipes do have lots of steps, most of the classics, like this shrimp etouffee, are quite simple to make. Speaking of famous New Orleans recipes, folks in my age group may remember with some amusement, the blackened redfish craze from the early eighties. Chef Paul Prudhomme, of K-Paul's Louisiana Kitchen, introduced America to that old Cajun favorite, blackened fi...
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Back and Forth

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W e just returned home from the amazing Frick Winery , a nd I'm happy to report another successful Passport event. The weather was glorious, the wine spec tacular , and the reviews on the f ood pairings ranged from delicious to "can I fly you to Dallas?" Special thanks to my in-la ws Peggy and Al, who always do such a great job, and d espite the long, hard days seem to enjoy themselves thoroughly. This year also featured the debut of m y cousin (Chef) Tony and his very significant other, Nora, who both did a fantastic job. They brought great energy and enthusiasm to the party, not to mention a couple of pair of 25 year-old legs. So, our busiest week and weekend of the year is over, and after the briefest of breaks (basically, this afternoon) I will get ba ck behind the stove and camera where most of you probable wish I would stay. Here are a few photos I took (in order); the view from Bill's home overlooking the vineyards at dusk, beef bresaola and arugula, hoisin d...
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