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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...
Wednesday, 16 January 2013
Baked Eggplant Sandwiches – Get’em While They’re Room Temp!
I didn’t intend for this baked eggplant sandwich to turn into yet another Super Bowl party food post, but two bites in and I realized that’s what may have happened. The reason for this epiphany had nothing to do with taste or texture, but with temperature. I’d forgotten just how truly delicious these are served at room temp, which was always how the Italians I learned this from served it. Of course, like any normal person faced with a warm, cheese-filled anything, I ate one as soon as possible, and it was great. Golden-brown and crisp on the outside, soft and gooey on the inside. However, when...
An Award-Winning Smoked Goose
I’m heading down to Los Angeles tomorrow for the Taste Awards, and in addition to the medals we won for “Best Food Program: Web” and “Best Home Chef in a Series,” we also were gifted a smoked goose by one of the show’s sponsors, Schiltz Foods. While the picture may look food styled and photoshop’d, I can assure you it was not. These delicious geese really are as gorgeous as you see here, and I thought I’d repost the video below as a little thanks to the fine folks at Schiltz for this year’s bird. The Taste Awards may not yet have risen to match the prestige of the James Beard Awards, but...
Tuesday, 15 January 2013
Beef Goulash! Thick Hungarian Soup, Thin Austrian Stew, or None of the Above?
I’m not sure how authentic this goulash recipe is, since the recipe I use is adapted from one by Austrian chef Wolfgang Puck. Austria is Hungary-adjacent, and I’m pretty sure they were the same country once, but still, the Puckmeister’s version, further modified by me, is closer to a stew called "Pörkölt." Apparently true goulash, or Gulyás, is much more like a soup, and is served with dumplings. Okay, two things. First, when it comes to a main course, I like stew more than soup. If you want to stay truer to the original, add more liquid. That’s not going to bother me, or Wolfgang. Also, since...
Sunday, 13 January 2013
Soup For You!
I'm not sure where you're reading this from, but for the sake of this post I'll assume it's freezing outside, and you're craving a huge bowl of steaming, hot soup. Sweaters are great, but when you need to get warm from the inside out, there is really only one way...well, two actually, but this isn't a cocktails blog, so we're just going with soup. Here are a few of my personal favorite cold weather soups. Click on caption to read the post and watch the video. Bundle up and enjoy!Spicy Coconut Shrimp Bisque Bumblebee Soup - Bacon, Black Bean and Corn ChowderMinestrone SoupCream of Mushroom SoupClassic...
Friday, 11 January 2013
Garlic Parm Hot Wings – Video Recipe 800! 800? Really?
This garlic Parmesan hot wings video represents the 800th recipe we’ve uploaded to YouTube since we launched the channel in January 2007. As I waited for the file to upload, an odd sense of disbelief started to wash over me. Had I really cooked, filmed, and posted 800 video recipes? It didn’t seem possible. The more I thought about just how much content that is, the more improbable it seemed. 800 recipes? That’s like 10 cookbooks! Then, a different kind of disbelief came over me as I considered all the dishes I’ve still not done. After all these hundreds and hundreds of recipes, I still have...
Thursday, 10 January 2013
Wednesday, 9 January 2013
The Tuna Melt – Open Face, Insert Hypocrisy
If you watch as much food television as I do, then I’m sure you’ve heard a celebrity chef or two, pontificating about the horrors of combining cheese and fish. They say it’s never acceptable, no exceptions, never, ever. Of course, after the show ends, they have a couple beers and head for their favorite late-night diner, where they enjoy delicious tuna melts. Those hypocritical bastards. I’m not saying to start pouring nacho cheese sauce over your sautéed sand dabs, but when it comes to food, it’s best to never say never.As I mention in the video, this will only be as good as your tuna, so use...
Tuesday, 8 January 2013
Monday, 7 January 2013
Sausage Ribs – Deliver A Bone-Jarring Hit to Your Football Food Lineup
Chips and dips may be fine for regular season gridiron action, but when the playoffs roll around, and you need to go that extra yard to score a touchdown with your guests’ taste buds, these Italian sausage-spiced baby back ribs are a proven big game performer. If only I could’ve somehow added a few more forced football references into that intro. Sweet and succulent pork ribs are never a bad addition to the game day buffet, but they can get predictable with the same old rubs and sauces. Here we have all the baby back rib-y goodness you know and love, but with the flavor profile of sweet...
Sunday, 6 January 2013
Thursday, 3 January 2013
Mushroom Ricotta Bruschetta – This Was Anything But Flat
Please do not take this post’s brevity for any kind of lack of enthusiasm or excitement over this very handsome mushroom and ricotta bruschetta. Time’s a little short today, as my car’s left-front tire was fatally injured last night in a brutal pothole attack. Everyone else is fine, but I didn’t want to delay the uploading of this fine recipe until I had time to do a proper blog post. So basically, I’m phoning this one in. Of course, my biggest fear isn’t that you’ll be disappointed…it’s that you won’t notice that big a difference. Anyway, this was super tasty, and very simple to make. I show...
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