My favorite candy growing up was the chocolate covered cherry. I didn't have them often, but when I did, it was always a special treat. The way that thin, crisp chocolate would break away to reveal the florescent red maraschino cherry suspended in the clear syrup was intoxicating.
I almost never eat them anymore; only on the rare occasion my mother, Pauline, or mother-in-law, Peggy, happen to have some out, usually around the holidays. One such occasion came on my recent trip back to Clifton Springs, NY, and as I enjoyed the sweet treat a strange thought popped into my brain. What about a savory dish that celebrated the same basic flavors?
I remembered seeing Alton Brown use cocoa in a rub for chicken, and since I had a pork tenderloin sitting in the fridge, just a shelf away from a jar of black cherry preserves, I figured, why not?
I really loved how this came out, and while it's obviously an unsweetened version of chocolate being used, the plate definitely had some of the same culinary DNA as my beloved candied cherries. Anyway, that's the odd-but-true story of how this recipe ended up here, and as usual, I hope you give it a try and tell me what you think. Enjoy!
I'm finishing up my last day of work here at the South Beach Wine & Food Festival, and fly back to snowy San Francisco tomorrow. This means I will miss the Oscars, which upsets me about as much as missing a dentist appointment, but had I been around I would have done some kind of special Oscar party snack, probably based around popcorn.
So instead you'll have to suffer though this little collection of popcorn-based content from YouTube. The song, "Popcorn," was the first "favorite song" I ever remember having, and below you get to see Will Ferrell dance to it. We also has a spicy popcorn by Pedro Ceja; a Parmesan Popcorn & Chocolate-Covered Cornflakes snack duo from Amy Blogs Chow; and finally, a super-slow-mo of a kernel of popcorn popping, just because. Enjoy!
Here I am standing in front of our table just moments before the gates opened and we were three-deep in hungry foodies eager to taste this great tuna. The fish was sampled very simply with "flavor enhancers" in front of each different variety. The consensus was, as I knew it would be, that the tuna was awesome.
Anyway, stay tuned for more foodie fun soon, including a brand new video recipe I shot before I left. Thanks!
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 actually fake, fake Chinese food. The aforementioned death nuggets we call sweet and sour pork are not even remotely close to any kind of authentic sweet and sour preparation in real Chinese cuisine. Or at least that’s what I heard Anthony Bourdain say one time. Now that's research.
Anyway, I thoroughly enjoyed this plate of florescent food, and if you're a fan of the Chinese take-out version, I believe you will too. Also, I would suggest tossing in some green onions (the white parts) along with the garlic, and save the green tops to garnish with as I did with the chives. Enjoy!
Sweet and Sour Pork Tenderloin Ingredients:
For the sauce:
1/3 cup ketchup
1/3 cup seasoned rice vinegar
reserved pineapple juice from can
2 tablespoons brown sugar
4 cloves minced garlic
1/4 cup chopped green onions, white parts, optional
2 teaspoons Asian hot chili sauce (sambal or sriracha), or to taste
1/4 cup water or chicken broth to thin sauce
1 teaspoon soy sauce, or to taste
For the pork medallions:
1 pork tenderloin, trimmed, cut, flattened into four medallions
salt and fresh ground black pepper as needed
1 tablespoon vegetable oil
1 teaspoon butter
1 can (8-oz) pineapple chunks, drained, juice reserved
4 cups cooked white rice
2 tablespoon chopped green onion tops or chives to garnish
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.
"Upside-Down" Tonnino Jalapeño Tuna Taco Bites
Makes about 24
1 small jicama (about 1 1/2 lbs), peeled
1 jar (6.7-oz) Tonnino Tuna Fillets with Jalapeno in Olive Oil
2 tablespoon diced roasted red pepper, or pimento
1 tablespoon chopped fresh cilantro
1/4 teaspoon ground dried chipotle
1/4 cup crushed corn nuts, or as needed
Using a sharp knife, trim the peeled jicama into a cylindrical shape, about 2-inches in diameter. Using a vegetable slicer, or knife, slice the jicama into about 24 "chips" (about 1/8-inch thick).
Drain the tuna (saving the oil for a salad dressing), and add to a small mixing bowl. Pick out the pieces of jalapeño that came with the tuna, and dice fine. Add back to the bowl. Add the red pepper, cilantro, and chipotle. Mix with a fork until combined. Divide the tuna mixture onto the jicama chips, and top with the crushed corn nuts.
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!
This crispy, crunchy, and extremely refreshing coleslaw recipe features a very under-utilized vegetable found in almost every large American grocery store's produce section – I'm talking about jicama.
In fact, there's a good chance you've never had it, which is a shame. The flavor is very mild, and subtly sweet. It's just perfect for raw salads like this coleslaw, and blends wonderfully with the tart apple and crunchy cabbage.
One problem with jicama is how it's marketed. As you'll see in the video, the label described it as, "a Mexican potato," which is just a terrible comparison. If you want to make something sound unappetizing to an American, have them think they are going to be eating something that's like a raw potato. Yum.
Jicama does have a similar texture to a raw potato, but that's where that comparison ends. It is a little starchy, but pleasantly so, and each bite produces a mini explosion of juicy goodness. So, don't be afraid! I hope you buy some jicama on your next trip to the market, and give this easy side dish recipe a try soon. Enjoy!
Apple Jicama Coleslaw Ingredients: 1/2 small green cabbage, sliced into 1/4-inch strips 1/2 jicama, sliced into 1/4-inch strips on a vegetable slicer 1 large Fuji apple, sliced into 1/4-inch strips on a vegetable slicer For the dressing: 1/4 cup pineapple juice 1/2 cup mayonnaise 1 tsp sugar hot sauce to taste salt to taste 1/3 cup crushed corn nuts
During the video panel discussion I participated in at the 2010 Foodbuzz Blogger Festival, I offered to showcase videos created by any of the young, budding video bloggers in attendance. One such blogger is the lovely and talented, Mijune, from Follow Me Foodie.
Of course when I made my offer, I should have been clearer that I didn't really want videos whose quality and production value were better than mine, but it's too late now. A promise is a promise. Here are Mijune's first two videos – an introduction to her new format, and a review of YEW Restaurant & Bar at The Four Seasons Hotel in Vancouver, BC.
By the way, the second video illustrates why I could never do video reviews. Once you feed me, any semblance of journalistic integrity dissolves like a pinch of salt in a free bowl of soup. Enjoy!
I've always wanted to cook something on Himalayan pink salt, but I just can't for the life of me tell you why. I knew that flavor-wise there couldn’t be any real difference between cooking on pink salt, and simply seasoning with it, but that didn’t seem to matter.
Just the idea of cooking on what's basically a slab of crystal, appealed to some indefinable internal force inside of me. Having said that, I still reserve the right to continue to mock those people that wear crystals for their healing properties, because that's just nuts.
Anyway, back to these shrimp. As I summarize in the video: it was fun, I'm glad I did it, but I don't think I would do it again, unless it was for some showy, interactive first course.
There's no doubt letting your guests cook their own shrimp on hot, pink salt would definitely be a neat way to start off a dinner party.
Above and beyond the Himalayan pink salt experiment, the ultra-simple shrimp preparation seen here can be easily adapted to your trusty non-crystal saute pan.
You'll be pleasantly surprised how good seared shrimp are with nothing more than a pinch of cumin and cayenne. Just don’t forget the salt! Enjoy.
Note: After you cook on it, the salt block can be scraped clean, rinsed off (even though they said not to), and wiped dry. It's a completely antiseptic surface and can be reused as many times as possible.
Ingredients: 1 pound large shrimp 1 teaspoon grapeseed oil 1/4 teaspoon cumin 1/4 teaspoon cayenne salt to taste if using conventional cooking methods
Tomorrow, I hope to have a new video up where I cook on a hot slab of pink Himalayan salt. I've been wanting to try this for a while, and finally found a nice piece of this sexy salt in a neighborhood grocery store. Will it work? Will it crack? Will it be too salty, or not salty enough? Will it taste like Yeti? Stay tuned!
I love cooking with leftovers, and this artichoke and spinach stuffed shells recipe is a perfect example of why. There's something very satisfying about turning a dish of tired leftovers into a vibrant new creation. It's also great exercise for your cooking muscles, which should never be confused with your following-a-recipe muscles.
When you follow a recipe, you're tying to manipulate food into something fabulous that fits some beautifully idyllic description, or looks like some photoshop'd picture in a cookbook. When you're cooking with leftovers, you don't have as lofty of a goal. In fact, your usually just trying to keep something from going straight into the bin.
Much like a sports team that has nothing to lose, and plays great because of their free and easy attitude, the same thing often happens when cooking with leftovers. In fact, if I weren't so jetlagged, I'd come up with some brilliant metaphor for living life with this same approach.
Due to dangerously high quantities of food at our Super Bowl party (by the way, how 'bout dem bones!), I found myself with a significant amount of leftover spinach artichoke dip. I've always enjoyed spinach and ricotta stuffed pasta shells, so I thought I'd see if I could turn this fairly unattractive dish of food into something slightly less unattractive.
As you'll see from the video, I think I succeeded. The would have been too long had I included the making of the béchamel sauce, but we've done that one many times, and you can see that recipe video here. I just made a standard batch of white sauce, and tossed in a handful of grated Gruyere.
Anyway, I hope this video inspires you to take a look around the fridge, and fearlessly, and without any grand expectations, make something into something else. Enjoy!
Technical Note: Do not adjust your monitors! This was filmed at my mom's home on a dark winter's day, so the lighting is not very good. Although, it is kind of fitting for the subject.
Artichoke and Spinach Stuffed Shells Ingredients: (recommended as a side dish)
3 cups leftover spinach artichoke dip
1 generous cup ricotta cheese 1 egg
salt and fresh ground black pepper to taste
red pepper flakes to taste
juice from one lemon
1 box jumbo shells
1 batch béchamel sauce with 1 cup of grated cheese added to it at the end
Chef John is currently flying cross-country, back to beautiful San Francisco. In addition to typing in the third person, for no apparent reason, Chef John is plotting a whole bunch of exciting new video recipes. Stay tuned!
We're not going to judge you, much. Sure, you had weeks to plan a nice dinner for that special someone, but you waited until today to actually figure out what you're going to serve. And, since you don't really know how to cook, you're now panicking wondering what you can possibly pull off without a practice run. Nice going.
Relax, we have you covered. Here are some very sexy main course ideas that can be pulled off by even the most inexperienced cooks and lovers (those two things usually go hand in hand). Just click on the recipe's title, and you'll be swept away to the original post, where the rest will be up to you and cupid.
I want to wish you all a very happy Valentine's Day. Remember, food IS love. Enjoy!
Besides all the great opportunities for double entendres using the word "rack," this is a simple piece of meat to cook. If you're lucky enough to have a Valentine's date that enjoys a nice big piece of red meat, this is a fabulous choice.
Also, one rack makes two perfectly sized portions, which will work out nicely unless you have some things planned we don't know about. And if you do, please keep them to yourself.
I use this amazingly simplistic sauce on a piece of grilled salmon in the video, but it will work for any cooking method. If you are comfortable pan searing or broiling a piece of fish, this super sexy sauce will take it (and maybe you) to another place.
I get so many emails about how much people love this recipe – so you can go forward with confidence. By the way, confidence is a proven aphrodisiac.
This bowl of pasta passion is so easy, so delicious, and so satisfying, you'll forget your trying to make someone fall in love with you. Which is perfect since that always makes it much more likely to happen.
Be sure to find out if your date likes spicy foods before pulling out the sausage for this recipe. It can also be made with milder, sweet Italian sausage. Another tip: buy and use Parmigiano-Reggiano cheese, to show them you're serious.
Shrimp and grits is a very simple recipe, as long as you get all your prep done before you start cooking. The shrimp only take a few minutes to sauté, so you don't have time to run around chopping scallions or juicing lemons.
Once everything is assembled, this recipe is a snap. You can make the grits a bit ahead, since they stay hot a very long time – [insert your own special Valentine's "they stay hot a very long time" reference here!]
The real goal of any hot Valentine's Day date isn't to make a great dinner; it's to make a great breakfast for that same person the next day. With that in mind, we're going to need something a little richer, sexier, and more decadent than usual.
Luckily, richer, sexier, and more decadent is exactly what this chocolate mocha pot de crème recipe is all about. Sure, it's basically just a soft, coffee-flavored chocolate ganache, but when you serve it out of those cute little demitasse cups, top it with some thickened cream, and dust it with cocoa to simulate a petite cappuccino, there's nothing basic about it.
On a less romantic note, let me make a little disclaimer about this dessert's composition. If you make it with other types of chocolate, other dairy products, or other sweeteners, I can't be held responsible for it's aphrodisiacal effects.
I'm sort of a one trick pony when it comes to this stuff, so without sounding too lazy, if you're wondering about the difference between 70% and 85% chocolate, or if half and half will work instead, you should probably Google a reliable source. Or better yet, just make it exactly like this – it was really good.
Having said that, you are certainly free to put your own subtle flavoring twists on this, like a bit of orange zest instead of coffee, or as I joke about in the video, a little pinch of cayenne. I really hope you give this a try for Valentines Day, and good luck with that breakfast. Enjoy!
Here is the same video embeded with Vimeo for our European friends who can't view though YouTube!
Ingredients for 4 Chocolate Mocha Pots de Crème
4 oz bittersweet chocolate, cut into very small pieces (as small as corn kernels)
I'm still in West Chester, PA, after a fascinating day of training at QVC. Since I have no new video recipe to share, I'll have to do the next best thing, and use somebody else's.
Here's my buddy Sara from Average Betty getting all female on international playboy, and Top Chef All-Star, Fabio Viviani, who in return gets all Fabio on her. Together they bring you a rustic Chicken Marsala recipe served with an unusual, but erotically charged Strawberry Champagne Risotto. This menu is so Fabio and Average Betty, it hurts.
I've posted my slightly less steamy version below, and it's one of the recipes I always recommend for Valentines Day, especially for new cooks. It's fast, easy, and always impresses that special someone. I hope you enjoy both videos!
Hello from chilly West Chester, PA! After being postponed a week due to weather, I finally made it to QVC for a training session in preparation for a future appearance to promote the cookbook. It's going to be tough to reply to comments and emails for the next day or two, so I'll thank you in advance for your patience. Wish me luck!
I'm not saying that homemade "Good for One Full Body Massage" gift certificate you're making for your Valentine isn't going to be a huge hit, but just in case, you may want to whip up one or more of these sexy chocolate desserts. Enjoy!
Along with the chocolate come the simple additions of milk and seltzer water. The magic of this drink is how the minimalist design produces such a rich, yet refreshing chocolate beverage.
You have to be careful when making someone a homemade gift for Valentine's Day. There's a very fine line between, "Oh, you are so thoughtful, romantic, and creative!" and "You cheap bastard!
The cake in this recipe is simply acting as a pastry cream and chocolate ganache delivery system. A Boston cream pie is all about the pastry cream and ganache.
I always thought the saying should have been, "you can't have your chocolate coins and eat them too." I mean who wants to keep cake around? It gets stale.
These dense, dark, and dangerously addictive cookies feature a dose of black pepper and cayenne. If my wife, Michele, a renown foodie, calls these her favorite cookies, you know they rock!
For you single guys that aren't handsome, don't have money, and can't play a musical instrument, this may be the only arrow in Cupid's quiver. But take heart, it is a devastating weapon when used correctly.
Chocolate mousse is a surprisingly easy "fancy" dessert you can make for your Valentine's dinner. This video recipe shows my favorite basic chocolate mousse recipe, with the addition of a little dash of chipotle pepper - which really does some strange and wonderful things.
This video recipe for brown butter perch features my first on-ice cooking demonstration, and if I could've woken up before 8 AM, it would have featured my first ice fishing demonstration. I've always felt that an alarm clocks' effectiveness has an inverse relationship to how nasty the weather is.
I love perch. I love everything about them – the sweet, delicate flavor, the striking coloration, and the stubborn fight they put up for their size. So, when some friends of mine invited me out to their little slice of frozen heaven to ice fish for them, I jumped at the chance.
I will resist the temptation to steal my own thunder, and explain in detail what you're going to see. In fact, I usually only do that when I need another paragraph to wrap around a third photo I really want to add. But, I will say that the recipe you're about to see can be easily recreated in your kitchen, and is perfect for those of you who continue to claim you can't cook fish.
The key is getting the butter to a perfect nutty brown. Technically it's still butter, but something happens when it's toasted like this, and it really does become another ingredient altogether. Add some freshly-plucked-from-ice-water perch, and a little squeeze of lemon, and we're talking involuntary eye rolling.
I'd like to thank my dear old friends, the Fitzpatrick's, for inviting me to their top secret perch hole(s), and for having such incredibly cute kids. I haven’t smiled this much editing a video in a long time. Enjoy!
I feel kind of guilty. I've been publishing this blog for four years now, and I this is the first time I'm letting you in on my magical method for picking the Super Bowl winner. I can't tell you how or where I learned how to do this (long story short, I'd be killed by a very tall, dreadlocked gypsy if I did), but I can tell you it's a sure thing.
Normally, I'd never give insane advice like withdraw your children's college funds, and bet everything on the game, but here, it would be crazy not to. ;-) Enjoy!
Speaking of Buffalo Chicken Wings – They're Now Available in Convenient Dip Form
My friend, Stephanie Gallagher, About.com's Guide to Cooking for Kids, just posted this video recipe for an Buffalo Chicken Dip. If you want all the taste of Buffalo wings without the bones, check out this easy appetizer. You can get the ingredient list here.
I love clams casino, and I made that fact known publicly in this post last year. Certainly, a tray of hot clams casino would make a handsome addition to your Super Bowl spread, but large, fresh clams aren’t cheap, and you're probably looking for something a little simpler, and that can be made ahead of time.
This clam dip appetizer (which is technically a "spread" as I explain at the end of the video), contains the same basic ingredient list as traditional clams casino, and while it really tastes nothing like its hot namesake, I think any fan of the clam dip will be very happy with it.
You'll see a caption during the video saying to make the dip at least four hours ahead of time for best results. This time allows the flavors to develop and really makes a difference. What I failed to add was that you should also take the spread out of the fridge and let in sit out for an hour or so before the party, so it can warm up a bit.
By the way, if the setting looks a little unusual, that's because I'm back in New York's snowy Finger Lakes area visiting my mother, and filmed this at my Aunt Angela and Uncle Billy's home. Many of you have enjoyed Aunt Angela's cabbage rolls recipe, as well as Uncle Billy's famous Chicken D'Arduini and homemade pasta (and if you haven't, click on the links and check them out). Enjoy!
Ingredients:
2 (6.5 ounce) cans minced clams, with juice
1 pound cream cheese
6-8 strips bacon
1/2 tablespoon butter
1 jalapeno, seeded, minced
1/2 cup small diced red bell pepper
1/3 cup small diced celery
2 cloves minced garlic
1/4 cup minced green onions, save tops for garnish
