RESEP MASAKAN ORIENTAL

This spinach salad with black-eyed peas is a twist on one of my favorite American culinary traditions; the custom of serving beans and greens on New Year's Day. Supposedly eating "poor" on New Year’s Day brings much wealth and good luck throughout the year. The greens, usually braised with ham or sausage, represents paper money, and the beans, usually black-eyed peas, symbolize coins. Here, we’re presenting those ingredients in salad form, which is a great delivery system for our hot bacon dressing– the true star in this video. If one of your New Year’s resolutions is, “Eat more bacon,” then here’s another delicious way to work it into your diet. This peppery, sweet and tangy sauce is fast to make, and shines on other things besides wealth-generating spinach salads. Wouldn’t this be great in a warm potato and mushroom salad, as well as a sauce for a grilled chicken breast or pork chop? What about spooned over poached eggs, or slathered on sweet potato fries? Yes, yes, yes...

For whatever reason, pink sauces are considered somewhat visually offensive in the foodie universe, so when describing this cranberry mustard salad dressing to your friends and family, please use hipper alternatives like, “ballet slipper” or “rosy mauve.” Whatever it’s called, I actually love the color of this vinaigrette, and think it’s especially gorgeous with the classic fall/winter salad palette. I served it over some endive garnished with persimmons, pistachios, and pomegranate seeds, and it tasted as bright and pretty as it looked. One word of caution regarding the ingredient amounts listed below: I like my salad dressings on the acidic side, so be sure to taste and adjust the amount of oil you add. You want to be careful with the walnut oil, as too much can overpower the dressing, but you can add more vegetable or olive oil, until it’s perfectly balanced for your palate. As I joke about in the video, this seasonal vinaigrette is perfect for the non-cook to bring to a family gath...

It funny how certain food memories stick in your brain, and this maple walnut cranberry sauce is the result of one such remembrance. I can’t tell you when or where, but sometime during my formative years I saw a cranberry sauce loaded with chopped walnuts, and I totally freaked.  Not outwardly, as I have a decent poker face, but inside I was like, “what the hell is that?” That’s how it was for me early in life. If I saw a food prepared differently from the way I’d always seen it, I just assumed it was a terrible idea. Like ketchup on a hot dog…okay, so I happened to be right that time, but generally it’s not a great attitude to have. As I pondered this season’s annual Thanksgiving cranberry sauce, and which styles I hadn’t tried yet, I remembered how off-putting that walnut-studded version was, and I decided to face my demons. I’m happy to report, as usual, I was totally wrong. It works perfectly. Besides the nuts, I really enjoyed the job the maple syrup did sweetening the acidic ...

Those daunting holiday dinners are just around the corner, and while I'm unfortunately still in "can't film any new clips" mode for a few more days, I thought I would post some reruns that may be of use this time of the year. No, I'm not doing a turkey demo. That's the easiest part of the meal. The Food Network's army of talking heads will be doing every recipe and technique ever invented, ad nauseum, for the next few weeks. Not to mention the 8 million how-to-cook-the-perfect-turkey web pages. So, I'm showing you some of the "harder" things. How to make a simple piecrust, my technique for perfect mashed potatoes, and a few vegetable sides to serve instead of the canned green beans with the canned fried onions. Anyway, here are some links to check out before it's too late: Home-made Pie Crust: It's NOT that hard. Mashed Potatoes: Please don't serve gluey potatoes Roast Sweet Potatoes: So easy, so delicioius Herb Potato Wedges: ...

This video recipe for Flank Steak with Cabrales Cheese, reminds me of my theory that American's fondness for blue cheese as a garnish for burgers, steak, and other foods, can be traced all the way back to the Buffalo chicken wing . Now, I've done no research, nor will I, as I find it easier to simply guess about these kind of things, but think about it - who was crumbling blue cheese on their hamburgers before the chicken wing made it socially acceptable to eat our traditional meats and poultry with this funky addition? This delicious incarnation features juicy flank steak topped with Spain's famous Cabrales blue cheese. This flank steak recipe is simple to make, and even if your grilling days are over this season, you can pan sear or use a grill pan inside to make this dish. Enjoy! Click here for ingredients and transcript

After five years, and a few thousand requests, I’m finally posting my “ultimate” ranch dressing recipe. What makes it the “ultimate?” Nothing, except that’s what I’m calling it, and in the world of dips and dressings, that makes it so. By the way, ignore those other roughly 65,000 “ultimate” recipes; this one is the actual “ultimate” ranch dressing. It’s been ages since I made homemade ranch dressing, and I’d forgotten how much better it is than the bottled stuff. Don’t get me wron g ; I like high-fructose corn syrup, artificial flavorings, and preservatives as much as the next low-information voter, but this really is significantly more delicious. As you’ll see, I used some crème fraiche (which we showed you how to make in this video ), but relax, sour cream will work perfectly. However, I do believe the buttermilk is crucial. That some of my peers are calling their ranch dressings “ultimate” without using buttermilk, really makes me question their grasp of the word “ultimate.” Any...

Right up there with debates about offshore drilling, and the nation's outdated and inefficient crude refineries, is the country's frustration with how the heck do chefs make those cool, colorful infused oils. Well, wonder no more. As promised, in Part 1 of the 24-item " Food on Foodbuzz " tasting menu, here's a video recipe showing the extremely easy method for making infused oils. This smoked paprika oil uses the faster, heated method, as opposed to some chefs who simply mix oil and powdered spices, and leave them for a few weeks to infuse. This technique only takes a few hours and works just as well. Some would even argue that the heat at the beginning of this recipe brings out a deeper flavor in the pepper, than the uncooked version. Enjoy! Ingredients: 1 1/2 tbsp smoked paprika, or other powdered spice 1/2 cup grapeseed, or other neutral flavored oil

I believe there’s a very old remoulade video floating around the channel somewhere, but after making some to go with our salmon cakes , I figured it was high time to share an updated version. Better known as tartar sauce, this easy and adaptable condiment isn't just for fish sticks anymore. As I mentioned in the video, it was originally invented to go alongside meat, so it comes as no surprise that it’s excellent on everything from grilled pork chops to double cheeseburgers. And when it comes to sandwiches, as long as you have some of this sitting around (should last at least a week), no mayo should touch your turkey on whole wheat.  Regarding the dried tarragon reduction at the beginning; this is an old-school step that many people will skip, but if you can find dried tarragon, I really think you should give this method to try, as the flavor is quite different than if fresh is used. With condiments like this, every single ingredient is “to taste,” so be sure to adjust according ...

How great is Salad Lyonnaise? Lyon is considered the meat capital of France, and yet the city’s most famous, and reproduced dish is probably this simple frisee salad. Now that’s some delicious irony. Don’t worry…this salad is far from vegan. The mildly bitter greens are dressed in a shallot and Dijon dressing, it’s spiked with a generous handful of crispy lardons, or bacon in my case, and topped with a runny egg. By the way, unless you’re some kind of crazy person, you’re going to need some crispy croutons or crostini to finish this masterpiece off. Here’s a link to the ones I used for this , sans Parmigiano-Reggiano. You’ll also want to taste and adjust the dressing to your liking. I use a 2-to-1, oil to vinegar ratio, as I think you need some acidity to cut the richness of the bacon and egg yolk, but you may not want it as sharp. As I joked about in the video, this is so tasty, it may be the only salad that has a chance to be picked as someone’s last meal. There’s good, and then th...

Well, maybe not a thousand, but I did get quite a few requests for the sauce that went with the homemade pasta my Uncle Bill made during my trip to New York. We did two videos together, one was the “Homemades,” and one was an amazing chicken recipe called Chicken D’Arduini. In that post I said I would try to demo the olive oil sauce that went over the homemade fettuccine. Well, I haven’t filmed that yet, and have lots of great excuses why, some of which are even true. So, in the meantime, since it’s such a simple sauce, I’m just going to talk you through it. You can see most of what’s happe ning in the photo of the pan. I can’t give exact amounts because it’s just not that kind of sauce. While the pasta is cooking (I think we cooked about 2 pounds), put a heavy sauté pan on low heat. Add lots of olive oil, maybe a good cup. Add 5 or 6 anchovy fillets, and 4 cloves of minced garlic. Sauté on low until the anchovies melt and the garlic begins to sizzle. Add some chopped fresh bas...

This magnificent peach and escarole salad was inspired by one Michele and I had on our recent trip to New York City. We were taken out to dinner by my publisher (which has nothing to do with the story, but I really enjoyed typing that) to a place called Hearth , in the East Village. The salad course was a plate of roughly torn escarole, dressed with a slightly sweet sherry vinaigrette. As I ate, I kept thinking to myself, damn, this is one delicious salad. The odd thing was, it took me a good while to actually put my finger on what exactly made it so wonderful. Then it hit me. It was made with real, full-grown, somewhat tough, slightly bitter greens. 95% of the salads I eat in restaurants these days are made with the ubiquitous "baby greens" – that bland, one-dimensional, melt-in-your-mouth mixture of lettuce, so soft and delicate you don't even need a set of teeth to eat them. This was the polar opposite of that. I had almost forg otten how interesting a salad could be! ...

I vaguely remember eating a slice on watermelon as a young child and watching in shock and horror as my grandfather started sprinkling salt on his slice. I said whatever the 5 year old version of “what the hell are you doing?” was. He said something like “it makes it sweeter.” What? Needless to say that didn’t make any sense at the time. Fast forward 30 years later to a café in San Francisco where I was served a green salad garnished with sweet, juicy watermelon, crumbled feta che ese, and toasted cashews. Wow, it was amazing! What a combination of sweet, salty, juicy, creamy, crunchy, and just…mmmmm. Ah ha! I finally understood what grandfather was doing. Better late than never. This video recipe was pieced together with footage I shot last year when I was just playing around with my new webcam. I found it and decided to add some new voice-over and show you this great salad. Yes, it’s a bit unusual, but one bite and you will be hooked. You’ll get to see and hear both sleeveless an...

Yes, it’s true what they say, bacon makes everything tastes better. Even bacon tastes better with bacon. Recently I saw an online lecture by a woman who makes specialty chocolates and she had actually done chocolate with bacon. So, now it’s really official, bacon goes with everything! By the way, I plan on posting her lecture, which I found equally inspiring and perplexing, but that’s for another day. Today we’re making a very simple warm bacon dressing to go over some pan cooked halibut. With just a few ingredients, and a very simple procedure, we’re going to produce some amazingly delicious results. The smokiness of the bacon is such a great match with the meaty halibut, and the slightly sweet/sour profile of the fresh lemon and rice vinegar brings this all together. Usually at this point I tell you a few ways you can alter the recipe to match your personal tastes…forget that. Make this exactly like I show you. Enjoy! Ingredients: 2 halibut steaks (about 3/4 to 1 inch thick) 1/2 lem...

My non-fat yogurt kick continues with this yogurt and paprika marinated grilled chicken. The name in the title is an homage to one of the best chicken take-out joints in San Francisco, called " Good Frickin' Chicken ." I've always loved the name, so I'm stealing it for this recipe. While this is a pretty straightforward grilled chicken recipe, the vinaigrette trick you'll see at the end was a last minute touch that worked out nicely. I really like oil and vinegar-based sauces on grilled meats. They work beautifully with the smoky, caramelized exterior. It's this part of the recipe where you can summon your inner chef and decide what oil, vinegar, and other flavorings you'll use to bath your chicken. I mention in the clip to use a fresh Spanish paprika to get the best results. The cheap, rusty-brown dust in the back of the spice shelf you use to sprinkle on the deviled eggs once a year is not going to cut it. There's really a major difference in ta...

They say when life gives you lemons, make lemonade; but what about when life gives you empty mayonnaise jars? Mayonade? No, of course not. We’re going to make salad dressing instead, and “scrape the scrape.” I’ll often add a tablespoon or two of mayonnaise when I make a vinaigrette, to help emulsify things, as well as provide a little extra creaminess to the dressing. With that in mind, when I get down to the end of a jar, I don’t scrape, I shake. I’m posting the ingredients I used below just in case you’re curious, but this post isn’t really about a recipe, but simply a tip for using up the last of that mayo without all that annoying butterknifing. Now, I just need to work on a recipe for using up the last of the dressing clinging to the inside of the jar. Enjoy! Ingredients for 1 1/2 cups of dressing: 1 empty mayo jar, with at least 1 tbsp of mayo inside 1 clove minced garlic 1 tbsp chopped fresh herbs (I used parsley, thyme, and chives) 1/2 cup wine vinegar 1 cup olive oil salt and...

As promised, here’s the new and improved peanut dipping sauce recipe we just featured in the beef satay video. Of course, now I’m finding out that real beef satay is actually served with a sweet, spicy rice vinegar sauce, but that’s another video, and a rather easy one at that. Stay tuned. There are no great mysteries here – mix it up, and then taste, taste, and taste. Peanut sauces are like snowflakes, and you really should twist the formula to suit your palette. You can add all kinds of fun stuff like lemongrass, ginger, Thai basil just to name a few. If peanut allergies are a concern, I’ve had this done with almonds, and it’s not bad at all. One big tip if you make this ahead. It will harden up in the fridge, and you’ll need to get it back to room temp before serving. I usually just microwave for a couple seconds, and it will be back to its gorgeous, shiny, flowing self. I hope you give this delicious all-purpose dipping sauce a try soon. Enjoy! Makes about 1 1/2 cup Peanut Dippin...

If you don’t watch VH1, or have never heard of Flavor Flav, then today’s post headline isn’t funny. Come to think of it, even if you do know what I’m referring to, it still may not be that funny. Anyway, today’s post’s title is a take-off on the wildly popular VH1 reality show “The Flavor of Love” starring Flavor Flav. While I’m a huge Public Enemy fan, I’ve never been able to watch more than a few seconds of Flava’s television show. The cringe factor is off the charts for me. It’s right up there with Nancy Grace and Jerry Springer. I’m a Chef, not a TV critic, but how anyone can watch that show is beyond my comprehension. To be clear, I’m not judging you negatively if you are a fan of the show, hey, I was crushed when they cancelled Pirate Master! I’m just saying I can’t watch it, I don’t get it, and I think it may be the worse TV show ever made. OK, back to the fava beans! This salad is so delicious, so refreshing, so satisfying, and so easy, that you must try it. Yesterday, I showed...

A fan of the blog just wrote me asking for a mayonnaise recipe. I could have sworn I posted this clip a while back, but I guess not. It’s been on YouTube, but apparently never made its way over here. Or maybe I did post it and the IT guys at Hellmann's hacked into the system and deleted it from this blog for fear of its effect on their sales! I mean can you imagine if everyone knew how easy it was to make their own mayo? The whole mayonnaise industry would crumble. Of course, I have to give the standard “this is an old clip” disclaimer/warning; old equipment, bad sound, bad lighting, bad jokes, and some really bad singing. Homemade Mayo is one of those indescribable culinary pleasures. If you have a stick-style or regular blender, you CAN make your own mayo! It’s so much cheaper, and way more delicious. You also get to decide what kind of oil you want, a nice fruity olive oil, or a lighter vegetable oil, or your own secret custom mix. Give this a try, it’s fun and you can taste som...

This very simple (and fat free) dipping sauce is a great all-purpose condiment for many things. I love it with the spring rolls I made yesterday, but it’s also good with many Asian dumplings, pot stickers, etc. As I mention in the video clip the amount of Wasabi you add is completely up to you and your pain threshold. I ended up with 3 teaspoons worth, but I think most of you will be fine with one or two. By the way, I know full well that “I’m over-powering the flavor of the fish.” I’m fine with that. For me the spring rolls were just an excuse to catch a Wasabi buzz. This sauce can be varied in many wonderful ways by adding lemon, lime, cilantro, garlic, green onions, ginger, etc; well, you get the idea. Happy dipping, and enjoy! Ingredients: 1 to 3 tsp Wasabi powder 1/2 cup seasoned rice vinegar 1 tsp Shiracha hot sauce 1 1/2 tsp soy sauce Bonus Wasabi Video Clips: Damn you Budweiser! In the clip I joked about people that still do the “Waaassssaaaabiiii” greeting from the Budweiser c...

I adore aioli, I secretly love ketchup, and I've had a thing for tzadziki for a long time, but if I had to choose my favorite all-purpose cold sauce, it would have to be romesco. "Sexy" is an overused adjective that chefs toss out to desc ribe food when they can’t think of anything else to say. But, in this case, it is spot-on. Romesco sa uc e is a classic, very popular, and yes, sexy, Spanish condiment. There are many versions and recipes, but it's basically a spicy almond and red pepper pesto-like mixture. The reason I love it so much is that romesco sauce is great on everything…literally. From the lightest grilled fish, to the reddest of red meats, to any and all vegetables. I always have a jar in the fridge, and when a dish I'm cooking has that "something is missing" taste - I throw in a spoon of romesco, and usually, things suddenly get more exciting. This video recipe I filmed for About a while ago just aired, and when I listened to it, I noticed m...