RESEP MASAKAN ORIENTAL

There is something comforting about the minute steak. It's probably the fact that the name of the recipe is also the recipe. You take piece of sirloin, pound it thin, and fry it for a minute per side. That's it. Si mple, faster than fast, and easily repeated under pressure. Of course , everyone knows that a minute steak is only as good as the pan sauce, and here we offer an ultra-simple ba rbecue butter sauce. Actually, there's only a very small amount of butter, but the way it emu lsifies into the beef broth and tangy BBQ sauce somehow amplifies the effect. Be sure to use a great barbecue sauce. The SFQ I used is a rich, clas sic American barbecue sauce with a touch of chocolate, hint of coffee, and balanced with aged red w ine vinegar. It's subtly exotic spices and sweet heat made it a perfect choice here. Ideally, you'll follow the link below and order some , but if not, make sure the sauce you choose has some personality to it. You'll also want to taste the...

I just filmed a video recipe for "minute steak," and for the pan sauce I used my wife Michele's amazing barbecue sauce, SFQ . When I post the video I'll also be giving more information, including how to order her sauce, just in case you're looking for interesting holiday gifts for the foodies in your life. If you just can't wait, follow this link to the SFQ - The Original San Francisco Style Barbecue Sauce homepage.

S omeone sent me a video link last summer, showing someone spiral cutting a hot dog. The wienercision was done by Blake Smith from Chow.com , and I remember wondering if this technique would work with parboiled Italian sausage. Oh, it worked. It worked real good. By the way, I was going to provide a link to the aforementioned video, but Blake ended the demo by putting ketchup on his hot dog, so forget it. Okay, fine, since I did steal his technique, here you go . Not only does this look very cool, the technique also provides a significantly greater amount of surface area, and when you’re talking about grilling meat, it’s all about the surface area. You could brush barbecue sauce on an un-helixed Italian sausage, but here you’re literally flavoring the sausage inside and out.   And if you're skeptical about how well barbecue sauce goes with Italian sausage, take it from someone who ate one; it’s a match made in backyard barbecue heaven. I’d like to wish all you a safe and very fe...

This pickled grilled vegetables technique was my favorite new discovery on the Kingsford University trip. It's quite a simple, and seemingly obvious trick, yet it never occurred to me. It's times like these when I'm faced with the tragic realization that I'm not as smart and creative as I think I am. Basically, small pickling cucumbers (which I've always called, "pickles," even if they aren’t pickled yet, just to be confusing), as well as other firm vegetables, are seared briefly over very hot charcoal, before being packed in the sweet and sour pickling liquid. The grilling imparts a subtle smokiness, as well as a little extra sweetness from the caramelization of the vegetables. I can see these being a regular fixture on the picnic table during the upcoming grilling season. What a perfect compliment to a platter of barbecued pork, or grilled chicken. These tasted great after just one day, and even better after three. Please don't ask me how long they ...

Last weekend, Michele and I were invited to participate in the 2011 Kingsford University , a NASCAR-themed barbecue and grilling event, held in everyone's favorite adult cartoon of a city, Las Vegas, Nevada. What follows is a photo recap of the trip's highlights. I don't do multipart event posts, so this is a little long, but I promise it will be a quick read. Enjoy! The first night featured a welcome dinner at Tom Colicchio's Craftsteak. The festivities began with a cocktail hour where we got to meet and greet our fellow attendees. While saddened more former classmates from the fabulous Healdsburg event in 2009 weren't there, we were thrilled a few were, including good pals (and a couple of my favorite food bloggers), Brooke from Food Woolf (right) and Tamar from Starving Off the Land . While the steak tartare appetizer was a special treat, it couldn't compare to catching up with these two! I'm a huge fan of Top Chef, which means I'm a huge Tom Colicc...

Photo (c) Grilling.com Michele and I are heading to Las Vegas for some post-graduate studies at Kingsford University . Some of you may remember our first KU experience (you can see our class picture below), which I immortalized in the blog post, " Learning the Easy Way at Kingsford University. " It was such a great time, so we jumped at the chance to attend another event. This time we're at the Las Vegas Motor Speedway for a NASCAR-themed weekend of barbecue-related fun in the sun.  I know nothing about NASCAR, at all, but from what I hear we'll probably be drinking beer out of cans and chewing tobacco, so I'm really looking forward to that. As far as the food goes, world champion pitmaster and all-around cool dude, Chris Lilly, will be in charge of the cue’d cuisine (which means it will totally rock).  If you'd like, you can follow along with all the smoky, high-speed adventures on my Twitter page , and be sure to stay tuned for the official recap when we ret...

Here’s what I know: I took some baby back ribs, simmered them for an hour in a flavorful liquid, glazed them in sauce, roasted them in the oven for about half an hour, and they looked and tasted really good. I also know these boil-n-bake baby back ribs would be great at any party, preferably a Super Bowl party (during which the Giants win the game). Here’s what I don’t know: Why so many people will lose their minds over the fact that I boiled these ribs. They’ll say it’s a crime against nature, and that these are just not the same as baby backs slowly roasted over smoky coals for hours and hours. Well, duh. These aren’t meant to replace, or even compete with, a traditionally barbecued version. This is simply a fast and tasty alternative method for having a nice stack of ribs appear on your snack table. Seriously, what’s the problem? This is one of those recipes where I don’t want or expect you to use the same stuff I did. This is more about the quick and dirty method than any specific ...

Why am I'm doing a baby back ribs video in the dead of winter. I love how they taste. Sorry I don't have a more interesting answer for you, but I'll be damned if I'm going to let the earth's periodical tilting away from the sun prevent me from enjoying these tasty pieces of pork. I'll be the first to admit this is not the best technique for doing ribs. You just can't replace slowly roasting the meat over smoky coals, but, that said, this baked in the oven version is way beyond respectable. I've always found baby back ribs a very user-friendly product. Unless you severely over or undercooked them, they're pretty hard to mess up. I know I'm going to get all kinds of tips and tricks for the ultimate rib – the plastic wrap, the steaming, the braising, the marinating – but quite frankly, I've never seen the need. Maybe this summer I'll try some of the more interesting ideas, but for this early January, this will do just fine. Speaking of idea...

Chips and dips may be fine for regular season gridiron action, but when the playoffs roll around, and you need to go that extra yard to score a touchdown with your guests’ taste buds, these Italian sausage-spiced baby back ribs are a proven big game performer.  If only I could’ve somehow added a few more forced football references into that intro. Sweet and succulent pork ribs are never a bad addition to the game day buffet, but they can get predictable with the same old rubs and sauces. Here we have all the baby back rib-y goodness you know and love, but with the flavor profile of sweet Italian fennel sausage. I know a lot of you w ra p your ribs in foil for the initial slow/low cooking phase, as do I, but here we’re doing them uncovered to help achieve a slightly chewier, more toothsome texture. These are still quite tender and juicy, but just not too soft, and falling off the bone. These really did have a wonderful flavor, which was further highlighted by the spicy, sweet, and ...