RESEP MASAKAN ORIENTAL

Just in case you're looking for some extra special appetizers for your New Year's Eve party, I've put together a little collection of my favorites. These crowd-pleasers are so delicious, you may even get a kiss before midnight. Just click on the title, and away you go. Enjoy! Coquilles St-Jacques The kind of special occasion appetizer we used to enjoy before the dieticians and celebrity chefs ruined it for everybody. All-American Shrimp Cocktail There's something about dunking a jumbo shrimp in cocktail sauce that just feels like New Year's Eve Fancy Mixed Nuts Why the hell would anyone put out separate bowls of nuts, when you can go full mixed nuts? It's nuts.  Potato & Chorizo Mini Quiches Originally a Super Bowl snack idea, these mini-quiches will work just as well on that fancy hors d'oeuvres buffet. They can be fancied up in an infinite number of ways. Oyster Rockefeller Any appetizer with "Rockefeller" in the name has got to work here. By...

As many of you hardcore foodies know, there’s a southern tradition of eating beans and greens on New Year’s Day to help bring good fortune in the coming year.  By eating “poor” the first day of the year, you supposedly ensure prosperity and good luck the rest of the year. I think I speak for all superstitious, Italian-Americas when I say, that totally makes sense. Whether you believe in such things or not, you should still try this year’s edible good luck charm, Utica Greens. This delicious Upstate New York vegetable casserole comes in many forms, but usually contains some combination of bitter greens, usually escarole, pancetta or prosciutto, hot fresh or pickled peppers, and bread crumbs. I’m adding some cranberry beans, so you all get rich in 2014, but that’s totally fine since the locals often add chunks of potatoes, and once you start doing things like that, all bets are off. Whether side dish or main course, this is a perfect winter vegetable magnet, and I hope you give it ...

In honor of the presidential inauguration, the title of this recipe, "Pork and Beans and Greens - Good Luck Making This," has temporally changed to this more Washington-esqe one. As many of you foodies already know (it's on the entrance exam), a very traditional southern New Years meal is black-eyed peas, or some other type of bean, and greens. Eating this meager meal on New Years day is supposed to bring you great prosperity for the rest of the year. This video recipe is a lighter and easier Italian take on the classic, and is topped with some crusty, caramelized roast pork. Speaking of the south, you'll see me use a spice rub (a wet rub, aka "wub") on the pork before roasting for a sort of Italian barbecue effect. All in all, this is an odd recipe. The pork is not slow-roasted, but cooked at a higher heat for a crusty finish. The greens are not slowly braised, but just wilted. The black-eyed peas have been replaced with cannellini beans. And, I can't ...

Photo (c) David Blaine's Flickr Photostream I get lots of requests for Beef Wellington, especially around the holidays. In case you don't know, Beef Wellington is a whole tenderloin of beef, covered in foie gras pate, coated with a rich mushroom paste, wrapped in buttery puff pastry and baked to a golden brown. Sound good doesn't it? That's the problem. The idea of Beef Wellington is amazing, and the aforementioned list of ingredients is spectacular together, but I've always considered the actual dish more of a risky showpiece than anything else. I can sear a filet mignon steak, top it with mushrooms and foie gras, serve it on or near some perfectly baked puff pastry, et viola! That way I can control each component of the dish. When you take the same ingredients and try to perfectly cook them wrapped in puff pastry, you're adding significantly to the degree of difficulty. Having said that, I'll admit it really does make an impressive special occasion dinner...

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...

If you act very quickly (sometime today would be great), you can own your very own copy of our first DVD for the unbelievably low price of $25! That's right, you can now purchase this future collectors item (for real, not like those Obama dinner plates) for the same price as before Christmas. How can we afford to not raise the price? We've cut out the middleman and passed the savings on to you! Click on the banner - we have operators standing by! Photo (c) Flickr user Cosmic Kitty

I've received a lot of great feedback from those who tried the " Method X " technique for cooking prime rib, and the verdict is in.... Guilty of medium-rare perfection on all counts! I'm sure glad you guys didn't screw it up and then try to blame me. To celebrate our success cooking such an expensive and intimidating hunk of beef, I bring you this short, two-part video of a slightly different method. Enjoy! Part 1 "Now that's a fire..." Part 2 "The water seems to make it worse..."