RESEP MASAKAN ORIENTAL

Whenever you see those headlines like, "Worst Take-Out Food Choices Ever," on the various websites, you can be sure that sweet and sour pork will be near the top of the list.  That's because it's usually made from fatty pieces of pork shoulder, cut into cubes, dipped in a thick batter, deep-fried, and finally coated with a super-sugary, thick, starchy sauce. I'm no shrinking violet around high-calorie food, but classic Chinese-American take-out sweet and sour pork is basically deep-fried, sugar-coated, fatty pork chunks. And yes, once in a while, it's pretty damn awesome (like twice a decade). For a more reasonable way to enjoy the same basic flavors, I think this pork tenderloin version is a nice alternative. As I say in the video, pork tenderloin is lean, very easy to cook (as long as you can get past those ridiculous fears about slightly pink pork), and the sauce takes about two minutes to prep. By the way, this is not simply fake Chinese food; it's ac...

I know Easter is still a ways off, but I wanted to make sure you had plenty of time to build your own Rube Goldberg machine so you can smash some of those Cadbury Creme Eggs you'll be getting in your basket. To get more info about this incredible clip, here is the original Youtube page . Enjoy!

Sorry to keep you waiting! Here is the sauce clip as promised. This technique is so crucial since it allows for a very fast and elegant sauce anytime you've roasted meat in a pan. All it requires is the "fond" (refer to clip for definition), some type of liquid, and a small chuck of cold butter. At the end of the clip I explain my thought process regarding the exact ingredients to use, but the technique is ALWAYS the same; deglaze, reduce, finish with butter.

That's right, you can now subscribe to Food Wishes on iTunes ! Of course, I really don't know how it works, only that my video recipes can now be watched by a whole new segment of society - the one with those white wires hanging from their ears. Instead of listening to their teachers, kids can now watch me bone chicken in the back of class. People will be watching onions sweat instead of paying attention in meetings at work. Test scores and productivity will plummet! So, please go to my Podcast page on iTunes and click on the " subscribe " button. If you need further assistance, just ask any 16 year-old. Enjoy!

Well, that's one blog title I couldn't have anticipated writing, but that's exactly what's happening tonight as I board a red-eye for Miami.  As many of you know, I won the Tonnino Tuna Chef Challenge recipe video contest, and one of the prizes was getting to serve as their Chef Ambassador for the year. As part of my duties, I'll be representing them at the 10th Annual South Beach Wine & Food Festival . Pictured here is an "Upside-Down" Tonnino Jalapeño Tuna Taco Bite that I created to celebrate the event. Recipe cards will be available at the Tonnino booth at the Grand Tasting, but I've posted the written recipe below, just in case you're looking for a cool app for your upcoming Oscars party. Enjoy! Note: I've finished the sweet and sour pork video, and will be posting that tomorrow, so stay tuned! Also, be sure to follow along with me on Twitter for my bite-by-bite coverage of the #sobewff , as we refer to it in the tweets. "Upsi...

I'm getting things ready for my flight to Miami tomorrow, where I'll be attending the South Beach Wine & Food Festival. I'll have much more on that tomorrow, but the good news is I'm almost done editing a couple terrific new video recipes. One features my much lighter take on sweet and sour pork, and the other a very sexy concoction inspired by, believe it or not, chocolate covered cherries. Stay tuned!

Well, you can’t win them all. This perfectly fine looking pork roast was the victim of a few easy-to-make mistakes, and hopefully by watching this you’ll avoid such mishaps in the future. In exchange, you’ll have to promise not to make fun of me. The first, and most obvious error was way too much freshly minced rosemary. I always tell people to be super-careful about adding this resinous herb. I wasn’t paying attention, and just added what I had chopped without thinking, and it was pretty much all over at that point. Adding cream helped nothing, and only made the herbaceous reduction more caloric and offensive. I probably could have added some lemon, mustard, horseradish, or other heavy-hitting condiment, but by that time nothing was going to unrosemary this train wreck. On the bright side, the grapes were really good, and even after 30 minutes in the oven, had a juicy, still-firm texture. Their warm sweetness went very well with the meat. So, I hope you watch, critique, and maybe ad...