RESEP MASAKAN ORIENTAL

This Cornish pasty is one of those rare recipes that novice cooks will find easier to make than experienced bakers. That’s because to make this to its original, and very sturdy specifications, you’re forced to over-mix the dough…a cardinal sin that literally gives pie makers nightmares. Like any pastry dough, we’re just adding just enough ice water to bring everything together, but unlike classic pie dough, we’re going to knead the mixture for a couple minutes past that point.   Thanks to a little thing called muscle memory, this is not going to be easy for some of you. Get over it; because once you taste and feel the final product, it will all make sense. The tougher, but not tough dough is the perfect delivery system for the meaty filling. Speaking of which, I went with a fairly traditional version, and provided the recipe below, but this great crust will work with all sorts of stuffings. You could use cooked meat in these, but part of what makes them so good, is how the raw ing...

Even though this trendy shooter’s sandwich has been requested many times, I’ve resisted making one because I’ve always felt there were better handheld delivery systems for steak and mushroom ingestion. Like a panini for example, or maybe even a cheesy quesadilla; but pressed into a cold, hard wedge? Then, I had an incredibly small epiphany. I ran across the origins of the shooter’s sandwich online, and realized I might have been missing the point. This wasn’t something you make for just any lunch; it was something you make to take on a foxhunt (or what you Americans call a “tailgate party”). I can’t remember the last time I was on a foxhunt, but after giving this a try, I can see the advantages of this very filling, very flavorful, and very sturdy sandwich. But, as I stressed in the video, you really need a couple huge steaks to make this work. Even cooked slightly pass medium, this was okay, but another half-inch of tender, pink meat would have made the whole affair significantly be...

If you love chicken cordon bleu because it’s “fancy,” and you serve it primarily to impress dinner guests with your culinary skills, then this video is really not for you. However, if you love chicken cordon bleu because of its winning flavor combination of chicken, ham, and Gruyere cheese, then stick around. Don’t get me wrong, I love the classic preparation, and will do my version one of these days, but for all that pounding, stuffing, rolling, pinning, breading, frying, and baking…I can deliver the same basic flavor and texture profile with significantly less time and effort. By the way, while most consider this a French recipe, the word on the street is that this actually originated in Switzerland. That doesn’t really have any bearing on the recipe, but since I can’t remember ever giving the Swiss a hard time here, I thought I’d take this opportunity to ask, what’s up with those pocketknives? You really need one tool that can both kill a squirrel and puck nose hairs? Seems a lit...

I first tasted pastrami-spiced, smoked duck breast about 15 years ago, and ever since I’ve wondered how it would be used in a classic Reuben sandwich. I never got around to actually trying it, but this is close, and I’m going to say, way, way better. This was one of the more delicious and interesting duck breast preparations I’ve had in a very long time. The pastrami spices are perfect with the duck meat, and the crisp, cheesy rye was a worthy base.   The quick slaw and mustard dressing helped balance the richness, and like I said in the video, the final results were stunning. The key here, as it is with any duck breast recipe, is to not overcooked meat. I like to go about five or six minutes on the skin side, until nice and crusty, and then turn it over and continue until the breast springs back under your touch. Obviously, the cooking times I mention in the video will depend on how large the breasts are. Mine were about 5 ounces, which I found to be the perfect size for this....

As promised, this is how I do roast beef for "beef on weck." In episode one, we made the weck rolls , which are awesome, but become significantly more so when filled with freshly roasted beef and horseradish. And, don't even get me started on the au jus. There are many cuts of beef used for this, including top round, rump roast, and brisket, but I like to use a nice thick top-sirloin roast. Instead of cooking it in the oven, I like to pan-roast this on the stovetop. There are many advantages to this approach. Since top sirloin roasts are only a couple inches thick, they cook relatively fast. They're also tender, flavorful, and because of their shape, very easy to slice thinly, which is one of the keys to this amazing sandwich. As far as the au jus goes, it’s only going to be as good as the beef broth or stock you use, but I have a great tip regarding where to find the nice stuff. Most of your higher-end grocery store chains, which have in-house butchery departments, u...

Welcome to the first of a two-part series on one of this country’s most delicious unknown sandwiches, the "Beef on Weck." This simple, but brilliant creation features thinly sliced, horseradish covered, roast beef, piled high on a freshly baked kummelweck. The roll's fragrant caraway seeds and coarse salt are a perfect accent, and when you add a steaming ramekin of fresh beef jus for dunking, you’ll understand why this is the pride of Western New York. Sorry, chicken wings. As legend has it, a pub owner in Buffalo, New York created the sandwich, hoping the salty rolls made by a local German baker would help increase drink sales. That sounds about right, and I do have it on very good authority that beef on weck works well with beer. So, even if you’re not into roast beef, I still recommend you give these great sandwich rolls a try soon. And, if you are into roast beef sandwiches, I invite you to stay tuned for what I believe is America’s finest example. Enjoy! Ingredien...

I don’t do a lot of sandwich recipes here on Food Wishes, mostly because, well, they’re sandwiches, but today I’m making an exception. On Thursday, I participated in a sandwich making contest sponsored by Columbus Salumeria , and I wanted to share what turned out to be the winning concoction. Columbus sponsored the #TopWichSF event to promote their new line of Farm to Fork Naturals , and things got off to a appetizing start as Sean Timberlake, from Punk Domestics and Hedonia, treated us to an array of small bites he created using these great new products.  Photo courtesy of Columbus Salame I really loved his wonderful Waldorf-filled endive topped with strips of oven-crisped salami. With entertaining season right around the corner, I highly recommend you add this to your repertoire. I was grateful for the energy and inspiration the tasty bites provided, as I was up against two very worthy opponents in Michael Procopio from Food for the Thoughtless , and Lynda Balslev from TasteF...

After using Merguez sausage in this beautiful stuffed acorn squash recipe last year, I got a bunch of emails saying, “I can’t find that anywhere! Can you show us how to make it?!” I generally ignore those, since it’s usually just people not looking hard enough (I’m looking at you, Mr. “I can’t find Panko”). However, in this case, I realized that Merguez is not commonly stocked at the grocery store, so I decided to come up with an easy home version. I didn’t bother with the casing, as these were originally going to be breakfast patties, but as I mention in the video, I was seduced by a brioche roll, and ended up going full burger. Happily, it made for a very memorable lunch. If you do happen to give this Merguez recipe a try, I hope you make a double batch and not only experience the amazing burger it produces, but also use it in/on a number of things. It is wonderful in beans, frittatas, pastas, soups, and especially crumbled on pizza or flatbread. I really hope you give it a try s...

One of my all-time favorite street foods in San Francisco is Roli Roti’s famous porchetta sandwich , served at the Ferry Plaza Farmers Market. For those of you not familiar with the perfection that is the porchetta, it's a loin, and possibly other cuts of heavily seasoned pig parts, wrapped inside a pork belly, which is then roasted until the inside is tender, and the outside is crispy and crackling. It’s then sliced and served on a crusty roll with salsa verde. It’s insanely good, and something I've always wanted to try doing at home. Of course, a real porchetta feeds like 20 people, so I wanted a version that would be better suited for a smaller group.  I decided to try using a small pork shoulder roast. The plan was to mimic the same flavors, but cook it more like pork loin, instead of the usual fork tender, falling apart state we associate with this cut. Pulled pork was not what I was after here. It worked wonderfully, although you do need to slice it nice and thin. We’re...

Hello from beautiful Carmel-by-the-Sea, California! Michele and I are here to tour a couple family farms as guests of knowacaliforniafarmer.com . Hopefully, I’ll have some photos and more info to share when I return to San Francisco on Sunday evening, but in the meantime I wanted to post this experimental chicken satay burger video. I’ve been thinking about how to do a chicken burger using some of the same flavors found in Thai-style chicken satay, and this was my first attempt. I thought it was pretty good, and benefited from some seasoning adjustments, as you’ll hear. I think the concept is solid, but I’ll continue to try and perfect the execution. This is one of those videos where I especially hope some are inspired to take the idea and run with it. Then, come back and share your incredible success with the rest of us. This is a fun jumping off point in regards to doing burgers inspired by other classic dishes. I can’t wait to see what you come up with. Enjoy! For the burger (4): 1 ...

I usually don’t mention the time of year during these videos, since I have no way of knowing when someone will actually view them, but when it came to this goat cheese and peach tartine, I couldn’t help myself. For me, this is summer on a slice of bread. My apologies to those of you reading/watching this in February. August is national goat cheese month (no, I don’t know who decides these things), and what better way to enjoy chèvre than by topping it with sweet, ripe, impossibly juicy peach slices? Mix in a little thyme and black pepper to keep things interesting, and you’re looking at a very special treat. Just make sure to use stale bread. As I bemoaned in the clip, I used a fresh loaf, which while perfectly delicious, wasn’t perfect. Staler bread would have produced a crunchier stage for our co-stars, as there’s more then enough moisture provided by the cheese and fruit. By the way, if you don’t have any day-old bread, but still want to enjoy this post haste, simply toss the toas...

Finding high-quality hamburger meat at the market is a lot easier than it used to be, but the same cannot be said for the buns. They’re never the right dimensions for a decent sized patty; and they’re either made from some insipid white sponge with seventy-three ingredients, or from high-fiber, whole grains, which in many ways is even worse. A proper bun should be nothing more than a light, buttery, airy delivery system for getting a hot, juicy hamburger into your mouth. Oats, spelt, and flax seeds have no business getting anywhere near this type of operation. That's what turkey sandwiches are for. Above and beyond taste and texture, the bun needs to be the right diameter to fit a classic half-pound burger, and should be twice as thick as the patty. I guess you could drive all over town looking for these magic buns, but it would be a lot easier just to make them yourself. They do take few hours, but most of that is rise time, and when you see and taste the results, I’m sure you’ll...

This “burger dog” is far more than a hot dog shaped cheeseburger. It’s a testament to American ingenuity and being close to the right place at the right time. While I’m posting this as a fun, 4th of July grilling idea, my real motivation is to tell this “only in America” story of food stand stardom. As the story goes, Bill “Burger Bill” Parrish didn’t want to buy two different kinds of buns for his tiny snack stand, which he operated on Lake Merced, near the Olympic Club in San Francisco. Since there’s no such thing as flat, round hot dogs, Bill decided to shape his burgers to fit the hot dog bun, and The City’s most storied cheeseburger was born. The irresistible and geometrically superior burgers became so popular that golfers at the Olympic Club would send their caddies over to grab as many burger dogs as they could carry. Eventually the very exclusive club offered to let Bill set up his trailer on the course, near the 11th hole, where they’ve been a fixture ever since. The course ...

I've received what I consider to be an inordinate number of emails requesting sandwich videos. A sandwich video? Why would anyone want to watch a sandwich video?" Since the bread for my sandwiches is earned in large part from video views, these things have to be considered. Well, a few things have changed my attitude towards doing a sandwich video. One would be the shocking success of the inside-out grilled cheese sandwich video (done mostly as a goof), which showed me that these things could put butts in the seats. Secondly, I received a panini press from IMUSA that I really wanted to try out. I decided to create a sandwich worthy of such a test, and what you see here is the delicious result – a ham, cheese and peach panini, or as I now call it, my new favorite sandwich. The lightly smoked h am, sharp white cheddar, and sweet/tart peach preserves pressed between the crunchy, buttery bread was an absolutely stunning combination. I know I say this all the time, but I really ...

I'd like to start by saying this video demonstration on how to cut a sandwich like Bobby Flay may be the most anti-climatic video we've ever done. After the big build up I did in my Hellmann's Club Sandwich post a few months ago, about this revolutionary technique, something tells me the vast majority of viewers may be underwhelmed. Regardless, I think it's kind of a neat trick, and an interesting glimpse into how the mind of a chef works. Even something as basic as cutting a sandwich in half can be optimized for maximum effect. Thanks, Chef Flay. Enjoy! Disclosure: This post was created in connection with my appointment as an Ambassador in Hellmann’s Club Sandwich Program .