Posts tagged "recipe"

Match Vegan Crab – Cooking Crab Cakes and Crab Rangoon

Match™ premium meat alternative looks like meat. It tastes like meat. It prepares like meat. Because it is meat from a healthier source. Match is a gourmet-quality vegan match for animal meat. So it provides the taste, texture and nutrition meat lovers want, without the saturated fats, cholesterol, hormones or antibiotics of animal meat.

Theyre the perfectly healthy, perfectly easy premium meat ingredients for your favorite recipes.

www.matchmeats.com

Duration : 0:1:13

Read more…

3 comments - What do you think?
Posted by mark - April 30, 2016 at 4:33 am

Categories: Cooking Quality Meats   Tags: , , , , , , , , , ,

Spicy Chicken & Pork Tetelas recipe part 1 – Hairy Bikers Cookbook – BBC

The Hairy Bikers are in Mexico to demonstrate the best way to cook a delicious and traditional Mexian dish: spicy chicken and pork tetelas with salsa and refried beans. This recipe runs across two videos. Check out part two for the full recipe! Watch more high quality videos on the Food YouTube channel from BBC Worldwide here: http://www.youtube.com/bbcfood

Duration : 0:4:41

Read more…

11 comments - What do you think?
Posted by mark - April 13, 2016 at 6:55 pm

Categories: Quality Pork   Tags: , , , , , , , , , , , , , , , , ,

Italian Dine-asty – Cipriani Restaurant New York – on Voyage.tv

The scene reigns supreme at the glamorous SoHo outpost of the famed Cipriani restaurant empire, a sprawling, ground-level loft space with tables spilling out onto the neighborhoods main drag, West Broadway. Being the liveliest of the Cipriani clan of dining establishments and bars, this location can always be counted on for prime people-spotting and high-quality, if a bit expensive, Northern Italian cuisine. But the real reason to be here is the party-like atmosphere, which regularly draws boldface names like Denzel Washington, Gisele Bündchen, Nicole Richie, Leonardo DiCaprio and others. Fabulous Peter Beard photographs of Africa adorn the walls, while a glittering chandelier drips light on the attractive crowd sipping the house drink: the Bellini. Upstairs, the snug, Alpine-ski-lodge-style attic functions as an exclusive members-only club for the famous and the ultra-rich. On Sunday nights, it’s home to a supermodel karaoke party, where a who’s-who of A-list celebs and other glitterati types get together to guzzle champagne by the magnum and sing their favorite tunes.

The Menu: You will find most of the classic Venetian dishes familiar from the other Cipriani restaurants, but downtown offers a few nods to the slim waistlines of fashion-conscious SoHo. Note the special section of the menu dedicated to “gaining weight safely.” The lighter treats include burrata di bufala with soft polenta; fresh tomato salad; and tuna salad with cherry tomatoes and capers. If a bulging belly is of no concern, go for heartier fare, like calves liver alla Veneziana with grilled polenta; tagliolini with duck ragú; or veal medallions alla pizzaiola with rice pilaf. For dessert, crêpes alla crème are a sweet finish.

The Must-Have: Start with the carpaccio, which the restaurant claims was invented at the original and legendary Harry’s Bar in Venice, where the Cipriani restaurant empire was born in the 1940s. And of course, order a Bellini, a sparkling concoction of prosecco and peach purée invented by none other than Giuseppe Cipriani at Harry’s Bar as well. Named after a 15th-century Venetian painter, the sweet cocktail flowed freely during the heyday of Harry’s Bar, when the likes of Ernest Hemingway, Orson Welles, Charlie Chaplin and Peggy Guggenheim held court.

Duration : 0:2:36

Read more…

Be the first to comment - What do you think?
Posted by mark - March 31, 2016 at 11:47 am

Categories: Prime Veal   Tags: , , , , , , , , , , , , , , , , ,

PORK MENUDO PEACHY’s STYLE

This is own version of cooking PORK MENUDO… I’m sorry about the quality of the video…

Duration : 0:9:35

Read more…

25 comments - What do you think?
Posted by mark - March 17, 2016 at 4:23 am

Categories: Quality Pork   Tags: , , ,

Pork BBQ Ribs Recipe – Beef Barbecue Ribs Recipe

http://bit.ly/kraftfoods

Pork BBQ Ribs Recipe – Beef Barbecue Ribs Recipe

Barbecue ribs may be a summer favorite, but are delicious year-round!  Michele McAdoo for the Kraft Kitchens shows us the most popular rib varieties and shares a recipe for how to barbecue baby back ribs on the grill. Pass those napkins!

Easy BBQ Ribs
Ingredients
4 lb. pork baby back ribs
1 cup BULL’S-EYE Original Barbecue Sauce

Prep Time: 10 min
Total Time: 40 min
Servings: 6

Instructions
Cut ribs into 2-rib sections
Place ribs in the Dutch oven or stockpot. Add enough water to completely cover ribs; cover with lid. Bring to boil; simmer on medium-low heat 20 min. Drain.
Heat grill to medium heat. Grill ribs 10 mins. Or until done, turning occasionally and brushing generously with barbecue sauce.
Tips
– Serve with a hot baked potato and crisp mixed green salad tossed with your favorite KRAFT Dressing.
– Cut ribs into sections as directed. Place in large microwaveable bowl. Add 1/2 cup water. Microwave on HIGH 20 min., gently stirring after 10 min.; drain. Grill as directed.
– Prepare using KRAFT Original Barbecue Sauce.

Orange Barbecued Ribs
Prep Time : 5 min
Total Time : 1 hr 35 min
Servings: 6

Ingredients
1 cup KRAFT Original Barbecue Sauce
1 tsp. orange zest
1/4 cup orange juice
1/2 tsp. crushed red pepper
3 lb. pork spareribs or baby back ribs
Instructions
MIX barbecue sauce, zest, juice and pepper.
PLACE ribs, bone-sides down, on grill.
GRILL, uncovered, 30 min. on each side. Brush with barbecue sauce mixture. Grill 30 min. or until ribs are done (160°F), turning and brushing occasionally with barbecue sauce mixture.
Tips

Size-Wise
– Balance this special occasion entree with smart side dishes. For example, choose a mixed green salad and vegetable.
Substitute
– Heat grill to low heat. Substitute 1 (3-lb.) cut-up broiler-fryer chicken for the ribs. Place chicken, skin-sides down, on greased grill. Grill, uncovered, 50 min. to 1 hour or until chicken is done (165°F), turning occasionally and brushing with barbecue sauce mixture the last 15 min. of grilling time. Makes 5 servings.
Use Your Oven
– Heat oven to 350°F. Place ribs on rack of broiler pan. Bake 1 hour 15 min. or until ribs are done (160°F), turning and brushing occasionally with barbecue sauce mixture the last 30 min. of baking time.

Keywords:
pork bbq ribs recipe
grill barbecue ribs recipe
grilling pork bbq ribs
grill bbq beef ribs
grilling barbecue pork ribs
bbq baby back ribs

Duration : 0:3:21

Read more…

25 comments - What do you think?
Posted by mark - March 10, 2016 at 1:04 am

Categories: Quality Pork   Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

What Is The Best Way To Season A Prime Rib Of Beef?

If you are one of those people who are asking “What is the best way to season a prime rib of beef?” then here are a few choices. These are great examples to pair with your favorite vegetables. Remember to check back for more recipes.

 

Crawford Farm Meats Ect.-Classic Roast Prime Rib of Beef au Jus

 

What Is The Best Way To Season A Prime Rib Of Beef?-Crawford Farm Meats Ect.

What Is The Best Way To Season A Prime Rib Of Beef?-Crawford Farm Meats Ect.

 

Total Prep and Cook Time: 3 hours 10 minutes

What You’ll Need:

One beef rib roast, standing (about four to seven ribs))
Fresh ground black pepper to taste
Large grain salt (kosher salt) about one half tsp per bone
Half tbsp of softened butter per rib
Roasting pan (large) with no less than three inch sides
Two tbsp of flour
One quart of beef broth (keep cold)

What To Do:

Take prime rib from fridge and put in pan. You will not need a rack because the rib bones make a natural one. Rub the whole surface of the roast with the butter, and then coat it evenly with you salt and black pepper.

Leave your prime rib at room temperature for two hours. Preheat oven to four-hundred and fifty degrees F. When oven is hot, put in roast and cook it for twenty minutes to sear outside of roast. After twenty minutes turn down oven to three-hundred twenty-five degrees F. Roast until desired internal temperature is reached (see the guide below). Medium-rare will take about fifteen minutes per pound.

Transfer in large platter, and let rib rest, loosely cover it with foil for thirty minutes before serving. If you cut into meat too early it will cause a loss of juice.

To Make Your “Au Jus” Sauce:

While rib is resting, pour off all but two Tbsp of the fat from pan and  then place on your stove top over med heat. Add some flour and cook, stir for five minutes to form roux. Pour in beef broth and whisk into roux. Scrape all caramelized drippings from bottom of the pan.

Turn heat to high, cook sauce for ten minutes until reduced and thickened slightly (will not be heavy sauce). Adjust seasoning as needed. Then strain and serve with the prime rib.

Internal Temperature Guide:

These are the temps to remove the beef, and not the final temp. Roast will continue to cook after it’s removed.

Rare: remove @ 110 degrees F. (final temp about 120)

Medium-Rare: remove @ 120 degrees F. (final temp about 130)

Medium: remove @ 130 degrees F. (final temp about 140)

 

About.com-Classic Roast Prime Rib of Beef au Jus

 

 

 

FoodNetwork.com-Foolproof Standing Rib Roast

What Is The Best Way To Season A Prime Rib Of Beef?-Crawford Farm Meats Ect.

What Is The Best Way To Season A Prime Rib Of Beef?-Crawford Farm Meats Ect.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

4 comments - What do you think?
Posted by mark - March 9, 2016 at 12:51 am

Categories: Prime Beef   Tags: , , , , , , , , , , , ,

Advanced Prime Rib Cooking Techniques, How To Cook Prime Rib

NO, the beef isn’t salty, just for the record and for all the comments today. This really keeps the roast juicy and not salty. Trust me, I’ve done this a lot.

Also I didn’t make it very clear, cook it initially at 450 for 10 minutes, and then lower the temp to 250 and cook 20 minutes for each pound or until internal temp is 120.

Also cook it at 450 for 10 minutes and then at 350 for 2o for each pound or until the internal temp reaches 120 for medium rare.

Sign up for my email list, free stuff often:
http://www.cookingfordads.net/contact/

Here are some alternative ideas for cooking your prime rib. Making the kosher salt crust is really amazing, you’ll have to try it, and trust me, it isn’t too salty.

If you’ve never cooked a Prime Rib before watch this video first.

For more ideas and recipes go to:

http://www.cookingfordads.net

Duration : 0:12:58

Read more…

25 comments - What do you think?
Posted by mark - March 8, 2016 at 12:23 am

Categories: Prime Beef   Tags: , , , , , , ,

Quality Student Cooking: Ep.1 Noodles in Soup

Here’s my first video in a series of cooking instructions, recipes, tips and how cheap it is compared to what you’d buy in stores for the same equivalent amount.

Episode 1:
Noodles in soup with corn and meat

#97 – Top Favorites (Today) – Howto & Style – Canada
#68 – Top Rated (Today) – Howto & Style – Canada

Duration : 0:6:33

Read more…

8 comments - What do you think?
Posted by mark - March 4, 2016 at 10:51 pm

Categories: Cooking Quality Meats   Tags: , , , , , , , , , , , , , ,

Rib Eye Steak Recipe by the BBQ Pit Boys

The BBQ Pit Boys show you the “tips and tricks” to help you easily serve up the “best steak anywhere”, the Rib Eye Steak. What makes the Rib Eye #1 for many? The Rib Eye steak, or ribeye, also known as the Delmonico or Scotch Fillet (Australia), is a beef steak from the small end of the rib roast. When the Rib Eye section of the beef is cut into steaks, it is one of the most popular, tender and juiciest steaks available. This is because the meat from the rib section is tender and fattier or “marbled” more than most other parts of the steer. This extra fat makes Rib Eye steaks and roasts especially tender and flavorful. The Rib Eye steak is usually served bone-in, particularly at high quality steakhouses -the extra moisture and fat alongside the bone enhances the flavor. So get yourself some 1 to 11/2 lb and 11/2″-2″ thick Rib Eye steaks –and then go “fire up” that BBQ grill of yours -it’s time for some real STEAK On The Barbecue.

You can print out this BBQ Pit Boys recipe at http://www.BBQPitBoys.com

Duration : 0:7:17

Read more…

25 comments - What do you think?
Posted by mark - March 2, 2016 at 9:42 pm

Categories: Cooking Quality Meats   Tags: , , , , , , , , , , , , ,

demo cooking show webisode 01

Welcome to demo, my cooking show. In this episode, I’ll be making;

Parpadelle Pasta in a Mascarpone Rosemary Cream Sauce with Cornish Game Hen meat, Yellow Squash and Zucchini

Hope you enjoy it!

For more information, recipes, and higher quality versions of my shows, please visit my site;

http://www.chefjasoncasey.com/

Duration : 0:6:37

Read more…

5 comments - What do you think?
Posted by mark - February 11, 2016 at 8:41 am

Categories: Cooking Quality Meats   Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Next Page »