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Tuesday, 29 January 2013
Monday, 28 January 2013
Baked Crab and Artichoke Dip – A Snack So Nice, You Finish it Twice
Nothing says, “this party rocks” like a creamy, cheesy, baked dip, and when you’re talking about a hot crab and artichoke dip, people have been known to put an extra choice word or two before “rocks.” If only there were a big event coming up soon to test this theory. Not only is this additive dip easy to make, it works with any budget. You can load it up with the finest fresh crab, use frozen or pasteurized lump crab meat, or even canned in a pinch. By the way, (and off the record) I’ve had these made with fake crab, and it wasn’t bad at all. While the loaf of bread base does make for a nice...
Saturday, 26 January 2013
Thursday, 24 January 2013
Super Bowl Spoiler Alert: San Francisco 49ers Will Win!
As promised, here’s my official Super Bowl XLVII prediction, using our patented Buffalo chicken wing bones method. The game will feature the San Francisco 49ers and the Baltimore Ravens, and while I’m sure you’ll have fun either way, recent studies have shown that winning lots of money during a sporting event, results in significantly higher levels of enjoyment. And of course, by using chicken wing bones to predict the winner, I don’t waste time and money sifting through information, analyzing game film, or considering any actual facts. This allows me to pass the savings on to you. Anyway, this...
Wednesday, 23 January 2013
I Dip, You Dip, We Dip
I just started working on this year's special Super Bowl dip recipe (spoiler alert: it's not low-cal), and thought in the meantime I'd repost this short but delicious collection of previously posted dips. Just click on the recipe name in the caption, and as always, enjoy!Baked Spinach and Artichoke DipBaked Buffalo Chicken DipClams Casino DipGreen Hum...
Tuesday, 22 January 2013
How to Butterfly, Stuff, Roll, and Tie a Pork Roast Like a Celebrity Butcher
Like almost all the videos I do, this tutorial for how to butterfly, stuff, roll, tie, and roast a pork loin was inspired by a viewer’s request. However, this was NOT your typical food wish, as it came via Chris LaFrieda, from the celebrated Pat LaFrieda Meat Purveyors! That’s right. America’s most famous butchers are fans of the channel, and asked me if I wanted to do a video with some of their fabulous meat. After carefully considering the offer for two or three seconds, I agreed, and we decided to show their technique for a rolled, stuffed, caul-fat-wrapped pork loin.Not only do the...
Saturday, 19 January 2013
Gaining Weight at the Taste Awards
No, not from all that Schiltz smoked goose, but from those two gorgeous medals hanging off my neck. Speaking of gorgeous, as great as getting the hardware was, it was even more special to catch up with old friends, like Sara from Average Betty (right), as well as meet new ones, like Laura Vitale from Laura in the Kitchen (left). I want to give everyone who voted for us one last thank you for taking the time to support what we’re doing here. I’ve said it many times before, but you're the best and most loyal fans on the web! Thank you very mu...
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