RESEP MASAKAN ORIENTAL

This roasted pork recipe is the first meat dish I remember learning in culinary school. It was demonstrated by a German chef at the Hotel Saranac, and when I asked why it was called "Diablo," he said because that means "devil." Um, thanks.  Eventually I learned that "Diablo," referred to the old-school culinary terminology for something spicy being, "deviled." Back then entrée's had names. Dishes like Beef Wellington, Clams Casino, Steak Diane, Lobster Thermidor, and this Pork Diablo, would be proudly displayed across menus in bold font, followed by the chef's brief description. Nowadays, naming a dish just isn't as fashionable, so all we get is the description, and a lot of it. Maybe we're compensating for no longer giving the recipe an official title, but these descriptions tend to go on forever, and give way more detail than necessary, including what farm the Brussels sprouts came from, and at what angle the pork will be sliced...

Just in time for your New Years party planning; I've added a new video category for Appetizers . Many of the videos I've previously done will make great appetizers or first courses, but I've never had a menu choice for just viewing these types of recipes. Some of the items I picked for the new category were originally filmed as a main courses, but can easily be used as an appetizer also. So, take a look as you plan your festivities in case you've forgotten some of these fabulous finger foods (Now that's some quality alliteration!). Enjoy!

Photo (c) Flickr user kevindooley Michele and I wanted to wish all of you who celebrate, a very Merry Christmas. Hopefully you’re surrounded by the people you love, and/or a ton of great food.  We have a new video posting on Thursday, but until then I’m going to try and take a few days off from staring at th e omnipresent computer. Seasonal apologies for any lags in responding to comments or emails. Enjoy the rest of your holiday!

Ornament Photo (c) Elin B's Flickr Photostream Michele and I are heading up to Bodega Bay today for Christmas with the family, but before we do, we wanted to wish all of you who celebrate, a very Merry Christmas! I hope you'll also be surrounded by loved ones, and of course, lots of great food. The holiday table is the perfect reminder of what an amazing effect home cooking can have on the people around you. We'll be taking a little break from the blog until Monday (I may actually try to go a whole day without looking at email, but we'll see about that one). Have fun, play nice, travel safe, and as always, enjoy!!

There’s much debate over how many of America’s greatest recipes got their name, but that’s not an issue with Oyster Rockefeller. Thanks to the rich, money-colored butter sauce, this decadent creation’s name pretty much wrote itself. Besides the obvious, superficial reasons, associating your new shellfish appetizer with the most affluent family of the day was a stroke of social media genius. Hey, just because Twitter wouldn’t be invented for another 107 years doesn’t mean people didn’t “retweet” things. When Jules Alciatore invented the dish in 1899, he wasn’t trying to create a classic, new American shellfish appetizer; he was simply trying to replace snails in his diet. That’s right, what would become America’s greatest seafood appetizer (sorry, crab cakes) was just a delicious work-around for a serious shortage of French snails in New Orleans. To say the customers of Antoine's were happy with this local substitution would be a huge understatement. They went crazy for it. The dish...

Lobster bisque is one of our yearly holiday traditions, and since I’m making a batch today, I thought I’d repost the video in case you want to add another very special course to your Christmas or New Year’s Eve menu. Markets often have specials on lobster this time of year, and if you can find a couple, this is a real crowd pleaser. By the way, we’re closing up shop for the Christmas Holiday, and taking a little break until the New Year. Don’t worry, I promise not to rest too much, as I’ll be busy cooking and filming new episodes. I sure hope they match up with your resolutions! Let me guess, you’d like to see something low-carb and high in fiber? It’s like I’m a mind reader. Thank you for another great year on the blog, and for your continued enthusiastic and inspiring support. We had a lot of laughs, and I avoided any actual work for another year. That’s a pretty sweet deal. Happy Holidays to you and yours, and as always, enjoy! Click here to see original the Lobster bisque post !

About 10 years ago my in-laws bought a Prime Rib for Christmas dinner. No matter what meat is served, usually ham, we also do a meat-less lasagna since my sister-in-law Jennifer is a vegetarian Anyway, I roasted the rib to rosy-pink perfection and served it with a Porcini au jus. It was magnificent. As we sat and ate - you know, one of those meals that are so good everyone sto ps talking (which for a large Italian family is quite a rarity) - I could see Jennifer starring at the prime rib as she ate her meat-less lasagna and meat-less salad. All of a sudden she said, "Okay, cut me a slice, I have to try this." I waited a moment to see if she was kidding, but her bloodthirsty stare said "cut the meat, and cut it now." It was, and still is my proudest moment as a chef. Bringing a vegetarian back over from the dark side is usually one of those tall tales cooks tell over a post-service beer. She had been a vegetarian since high school, and except for a little fish here a...