Rank #1: Martini Terminology
Jan 06 2014
Rank #2: Seafood in Fata Paper
Jan 06 2014
Rank #3: Shrimp Spring Rolls on a Stick
Jan 06 2014
Rank #4: Bread Pudding
Jan 06 2014
Rank #5: Flour Tortillas
Jan 06 2014
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© 2019 OwlTail All rights reserved. OwlTail only owns the podcast episode rankings. Copyright of underlying podcast content is owned by the publisher, not OwlTail. Audio is streamed directly from Chef Peter Harman C.E.C., The Food Guru servers. Downloads goes directly to publisher.
Seasonal recipes from the Market Kitchen series on the Good Food Channel
Rank #1: Market Kitchen - 25: Beef stroganoff.
Jun Tanakaâ??s stronganoff uses a prime cut of beef with gherkins, smoked garlic, cep mushrooms, cream and a splash of brandy
Rank #2: Market Kitchen - 31: Chorizo eggs.
Spice up a weekend brunch with Rachel Allen's easy, cheesy chorizo eggs
Epicurious kicks off a tempting tour, Around the World in 80 Dishes, showcasing the classic, iconic dishes of international cuisine.
Rank #1: Italy: Arancini di Riso (Cheese-Filled Risotto Croquettes).
Around the World in 80 Dishes takes you to Sicily, Italy, with a demonstration of a classic recipe for Arancini di Riso (Cheese-Filled Risotto Croquettes with Tomato Sauce) prepared by a Culinary Institute of America chef.
Rank #2: Korea: Beef Bulgogi - Cook and Serve.
Around the World in 80 Dishes takes you to Korea, with a classic recipe for beef bulgogi - marinated sirloin in a lettuce leaf wrap, prepared by a Culinary Institute of America chef.
Cooking fast, healthy and flavorful meals can be a challenge. Too often, busy families rely on pre-packaged ingredients to make a meal. But UW Hospital and Clinics' Executive Chef, John Marks, has strategies to help even the busiest cooks prepare fresh, fast and delicious food. Each month, Chef John will host a short, one-meal lesson incorporating healthy ingredients and easy preparation tips. Learn how to improve your cooking techniques, or how to transform a favorite recipe into a healthier dish.
Rank #1: Firecracker Shrimp.
This simple Asian dish packs some punch in the spice department thanks to the inclusion of Thai chilies and lots of flavor. Try serving it over rice.
Rank #2: Chicken Piccata.
Do you have seven minutes? That's all the time it takes to prepare this great main entree, which has just five ingredients.
A wealth of lively, useful original content on every aspect of food and drink brought to you by the most popular food hot spot on the web, Epicurious. Indulge in your passion for food with videos ranging from cooking technique to Celebrity Chef interviews.
Rank #1: Making Tuscan Beef Stew.
Mazar and her husband prepare their favorite Tuscan beef stew recipe, show us Italian cooking shortcuts, and share tips for making perfect polenta.
Rank #2: Grilling a Steak.
If you love Delicious TV's Totally Vegetarian on public television, watch host Toni Fiore as she whips up some of her favorites, like Creamy Chard Wontons, Hot Jamaican Jerk Tofu, a savory Tempeh Club Sandwich, and Creamy Tofu Pot Pies, even a carnivore can delight in. Come and savor the flavor.Find the ecoookbooks at delicioustv.com or check out our iPhone and iPad App 'VegEZ' and bring 75 of Toni's favorite recipes on your next grocery shopping trip.
Rank #1: Perfect Grilled Potatoes.
Fabulous and fluffy on the inside, and perfectly crisp on the outside. Another surefire summer grilling favorite!
Rank #2: Five Star Pizza.
You won't find this classic spin at your local pizzeria. Using a pre-made pizza shell Toni shares some simple tricks to throw together a delicious classic crispy pizza. Using crushed San Marzano tomatoes, garlic, marinated artichoke hearts, red and yellow peppers,and Kalamata olives. So easy, and delicious you have to try it.
At SimpleFoodie.com, your cooking experience just got better. By watching our step-by-step, quick and easy recipe videos you can see exactly how to create delicious dishes. They're made in the SimpleFoodie kitchen with our very own, Chef Herman. Cooking becomes easier than ever because the videos are fast, fun and foolproof. And, be on the lookout for more videos that are added every week. To get the recipes go to http://www.simplefoodie.com and just click the video tab and choose which soups, salads, sides and main dishes you want to watch and make in your kitchen.
Rank #1: Chorizo Stuffed Dates.
Chorizo Stuffed Dates Recipe. Tiny bites of goodness that packs a whole lot of flavor. The sweetness of the dates, saltiness of the bacon, and savoriness of the chorizo make a powerful combination of flavors. A great appetizer for a bbq or tailgater.
Rank #2: Fried Turkey.
Fried Turkey Recipe. Nothing beats Fried Turkey and I mean nothing. Try to get a piece before it's all gone. You will have no leftovers. So consider frying two turkeys. THE MAXIMUM SIZE IS 15 lbs.
The podcast that does what it says in the title! In each episode Mark Sanford shows you how to make cakes, with tips, advice and recipes to make fabulous cakes. Visit the blog at http://www.howtomakecakes.co.uk for the recipes, photos and videos on how to make cakes
Rank #1: 03: Victoria Sponge Cake.
The most popular recipe so far on the blog! The English classic sponge cake that everyone loves
Rank #2: 02: Red Velvet Cup Cakes.
Red velvet cakes are an american tradition with cream cheese frosting. Very popular!
Short, daily video tips from Susan Westmoreland, Good Housekeeping magazine’s Food Editor. Every day, Susan chooses a quick and easy recipe that you can make for dinner that night. In the video, she offers you tips and tricks to make that recipe even easier. Shot in the Good Housekeeping Test Kitchens, these also give a behind-the-scenes look at where GH tests each and every recipe in the magazine.
Rank #1: Chiles Rellenos Pie.
Susan shows what you can do with bottom-of-the-bag crumbs
Rank #2: Red Beans and Rice.
Susan gives her tip for keeping celery fresh for weeks
Today's Food, Drink, and Dining news.Host Ryan Parker shares with you the latest hospitality industry news to keep you up to date.culinarybroadcastnetwork.com
Rank #1: The Story of The Braise.
Tough cuts of meat, or secondary cuts, were the food of peasants long ago. For years grandmothers braised meats like pot roast to serve to the family. Home cooks stumble over the process until, finally, they unlock the secrets of time, temperature, patience, and skill. In today's world having a beautifully braised hunk of beef is found primarily in higher-end, fine dining restaurants. Braising is a cooking method that transforms tough cuts of meats into tender and delicious meals. Braising relies on a combination of two cooking techniques, dry heat cooking, and moist heat cooking. We use the dry heat cooking method to sear the exterior of the meat, causing the browning of proteins known as the Maillard reaction. Then we apply moist heat cooking to break down the collagen which tenderizes it. When I met my fiance, Mikey, the first time I cooked for her I prepared red wine braised short ribs, sauteed brussels sprout leaves and potato puree. The short ribs were glazed with the reduction of the cooking liquid, blended with red wine and fresh herbs. The braised short ribs are tender, juicy, and full of flavor. Mastering braising allows you to approach secondary cuts of meat, ones that you might not have cooked before. Another benefit of braising is you can create a beautiful sauce from the cooking liquid with minimal effort. For braising, you want to choose a suitable broth or stock, along with aromatic vegetables, and herbs. The technique: In a small oven-proof pan, with a little bit of oil and whole butter, brown your meat evenly on all sides. Once your meat is browned, add enough cooking liquid to surround the meat about three-quarters of the way up the meat. The cooking liquid can be an appropriate stock, water, and/or wine. If you choose to use wine, reduce the wine in the pan until it has halved its' starting volume. At that point add stock and bring to a simmer. One important note is to use a pan that is only slightly bigger than the meat you are braising. Having a pan this size keeps you from using lots of liquid. Transfer the pan to the oven set at 200 degrees Fahrenheit. The liquid should be bubbling gently but not at a boil. Depending the size of the cut of meat, you will need to cook it for 3 to 4 hours, or until the meat has become tender and falls off the bone (if there is one). It is important to get your meat between the temperatures of 160 degrees Fahrenheit to 180 degrees. At 160 degrees the collagen begins to break down and transform into gelatin. The process speeds up as you reach 180. Going above this temperature can result in dry meat, and no one wants that. Cool the meat in the cooking liquid, this allows the braised meat to soak up some of the liquid and develop more flavor. The next day, gently reheat the braise until it is warmed through. Pour off most of the liquid through a chinois into a new saucepan. Reduce the cooking liquid until thickened. The gelatin created by the long, slow cooking will produce a sticky, rich, and velvety sauce. Finish the sauce with fresh herbs, and a touch of cold butter. Swirl the butter into the sauce until it is completely emulsified. Glaze the ribs by spooning the cooking liquid that remains in the pan over the meat. The cooking liquid will thicken, and the meat will look lacquered. Place the meat onto a platter, and spoon sauce over the meat. Which meats should you braise? Think of it this way, any parts of an animal which are working muscles are ripe for braising. All of those muscles are full of connective tissue, collagen, and sinew. Today's episode included clips from Renee Schettler Editor In Cheif of Leite's Culinaria. Renee grew up channeling her grandmother, a relentless clipper, and tweaker of recipes, and swooning to the essays in her father’s issues of Gourmet, in which she both lost and found herself. And Matthew Glaser, Chef and good friend of Food Craftsmen. If you would like to leave a clip that could be used in our next episode of Food Craftsmen on PORK BELLY, simply go to foodcraftsmen.com/speak. You can leave your 90-second thoughts on the beautiful pork belly there. We have just released our summer kitchen gear guide. You can get your copy of the guide by going to foodcraftsmen.com/gearguide. Remember. Food is life, and life is great. See you next time on Food Craftsmen.
Rank #2: For The Love of Pork Belly | The Food Craftsmen Podcast.
We hold true, here in the U.S, the inalienable right to eat what some consider the food of the gods. We believe pork belly is a truly American dish. We treat it with reverence. Truth be told pork, in particular, the meaty, fatty belly is loved and used in cuisines all over the world. It is no less American than it is Korean, Phillipino, Japanese, or Taiwanese. History: Some argue hogs were domesticated in China around 4900BC. Romans raised two types of pigs, one with a larger frame known to have lots of lard to render. While a smaller pig was raised primarily for its' meat. It is said Queen Isabella insisted Christopher Columbus transport 8 pigs on his journey to Cuba in 1493. They were hardy animals that could survive the trip with minimal care, and could provide meat in an emergency. Hernando de Soto brought the first 13 domesticated pigs to the Americas in 1539 when he landed in Tampa Bay Florida. Within three years, his herd had grown to almost 700. Pork production headed North and West as the exploration of the country grew. By the 1800's Cincinnati was the largest pork-producing city in the world. It earned the nickname: Porkopolis. As pork production grew, methods were used to raise leaner animals and prevent disease. The idea was to produce more offspring at a cheaper rate. This created infinite pork on the market, but at a cost. The cost wasn't financial, it was in taste. Through the mid-1900's and early 2000's pork became known as the "other white meat". It was evident in color, texture, and flavor. In the late-2000's the trend returned to heritage breeds; the Large Black, Old Spot, Tamworth, and Ossabow which is a direct descendent of the Spanish Iberico hog. This is where the culinary world steps in. Culinary Uses: Chefs from all over have succumbed to the versatility and sheer awesomeness of the pork belly. In the United States, most Americans only know of its' processed form, bacon. Believe me, bacon is wonderful, but there is so much more to pork belly than bacon. It's skin, with a fatty cap that covers a layer of meat can be used in a variety of ways. Pork belly lends itself to curing, roasting, sauteing, grilling, and braising. When cooked correctly, the belly will give up a lot of its fat to the flesh hidden below. Keeping the meat juicy and flavorful. The belly can take on the flavors of whatever it is cooked in, and still have the distinct flavor of pork. The clips you heard in this episode were called in by Simon Majumdar, Author of Fed, White, and Blue: Finding America With My Fork. You can find it at amazon.com or visit his website simonmajumdar.com. And Laura Morrison, a new friend of Food Craftsmen. Thank you both for sharing your thoughts on pork belly. See you next time on the food craftsmen podcast. Remember, food is life and life is great.
Are you a busy person who just never got around to learning the basics of cooking? We built startcooking.com just for you. You'll learn how to make quick and tasty meals, plus learn the basic cooking skills you'll need. Get ready to start cooking! Many more episodes are available through our Start Cooking video feed, go to startcooking.com for details.
Rank #1: Chocolate Chip Cookies.
Everyone loves chocolate chip cookies! This step-by-step video on how to make chocolate chip cookies will give you all the tips and techniques you need to bake your own fantastic cookies. Enjoy!
Rank #2: Guy Kawasaki’s Famous Teriyaki Sauce.
Guy Kawasaki and startcooking.com team up to bring you this amazing BBQ marinade. Guy Kawasaki's famous teriyaki sauce is perfect for beef or chicken. You will be sure to impress your guests. Enjoy!
Our expert chefs show you how to use a pressure cooker to prepare delicious entrees, desserts, and more. Visit www.discoverpressurecooking.com for these recipe and more information about pressure cooking.
Rank #1: 09 Chicken and White Bean Chili.
Learn a new twist on a traditional dish with this flavorful recipe for Chicken and White Bean Chili with Neva Ellis. Visit www.discoverpressurecooking.com for this recipe and more information about pressure cooking.
Rank #2: 06 Pressure Cooking Vegetables (Glazed Root Vegetables).
The pressure cooker is the perfect companion for vegetables because they cook fast while retaining their garden fresh color and healthy nutrients. Chef Marty Cosgrove takes hard root vegetables and cooks them to perfection in less than 5 minutes. Visit www.discoverpressurecooking.com for this recipe and more information about pressure cooking.
Instructional video content on American Regional Cuisine brought to you by The International Culinary Schools at The Art Institutes.
Rank #1: Maquechoux.
Rank #2: Smothered Okra.
Explore endless menu possibilities with video podcasts from the chefs at The Culinary Institute of America. Recipes and techniques online at www.ciaprochef.com
Rank #1: Chicken Kebabs Glazed with Watermelon Molasses, Served with Grilled Watermelon.
Sweet, cool and crisp watermelon are the perfect complement to these Moroccan-spiced grilled chicken kebabs, which are glazed with watermelon molasses. Chef Rebecca Peizer from The Culinary Institute of America serves the kebabs with grilled watermelon, and a delicious dipping sauce made with watermelon molasses, garlic, and yogurt. Serve with a pita pocket so your guests can enjoy as a unique and flavor-packed sandwich. Recipe at: http://www.ciaprochef.com/watermelon/ChickenKebabs
Rank #2: Latieng at the Royal Traditional Thai Crafts School for Women .
We next head to the Royal Traditional Thai Crafts School for Women, a culinary school in Bangkok’s royal palace. Culinary Instructor Darunee Charkaptlan shows us how to make Latieng: Fried Prawns and Nut Wrapped in an Egg Net, typically served as an appetizer. Sunaree Tanmanatragul from Greenlight Production translates for Chef Einav Gefen. Download recipes and watch the full series at http://www.ciaprochef.com/WCA/thailand/
Learn about the wonderful flavors of South American Cuisine from the chefs at The International Culinary Schools at The Art Institutes.
Rank #1: Feijoada.
Rank #2: Dulce De Leche.
A podcast for practical kitchens
Rank #1: RERUN Episode 18: Novice Cooking Blunders.
This week, I explain some of the most common mistakes new cooks make–and how you can fix them. It’s surprisingly easy. Jamie Oliver hearts us.There are a handful of very simple-to-correct mistakes that novice cooks make. In this episode of the podcast, I discuss seven common blunders. They’re taken from a cookbook I wrote with Tamara Reynolds, called Forking Fantastic!, first released in 2009 and now available as an ebook titled How to Throw a Dinner Party…without Having a Nervous Breakdown. Although the book focuses on parties–unlike this podcast–there’s still a lot of great advice that new cooks will find helpful, as well as a lot of very accessible recipes. It slices, it dices.One of the blunders is using the wrong knife for the job. Many new cooks are a bit scared of big knives, but they’re really the only good way to get the job done. Big knives can also be scary because they’re expensive! Victorinox, though, makes a very good starter knife that’s lightweight but sturdy, and easy to care for. It’s an easy investment in vastly improved cooking!
Rank #2: RERUN Episode 19: Crab Cakes with Tomatoes and Corn on the Cob.
This week, I put together a very quick late-summer meal: Maryland-style crab cakes, sliced tomatoes and corn on the cob with butter. (Note: after this episode, the podcast will be on break until August 20.) Shopping list Lump crab meat, 1 cup or so (about 1/3 or 1/2 pound) EggMayonnaiseDijon mustard Old Bay Bread crumbs or saltine crackers Baking powder Ripest, juiciest tomato you can find Corn on the cob Butter Baltimore-style Crab Cakes More summer on a plate! First, a disclaimer: the ingredients here are all Maryland, but the actual shape of the crab cake is not. (I guess I instinctively replicate the salmon cakes my mom used to make for dinner.) For a more authentically Baltimorean look, see the note and the photo at the end, both provided by Peter. Now let me just say: there is nothing better than a really simple crab cake with very good crab. So, while there are some varieties of canned crab that are passable, most of them are awful, and you should make an effort to get fresh (or at least pasteurized) crab meat–see the note at the end for more details. Serve with sliced ripe tomatoes, generously salted, and corn on the cob, boiled in salty water for just a couple of minutes. In the podcast, I drain the water off the corn, then toss a bit of butter into the pot with the hot corn and shake it around to coat everything–much easier than trying to smear butter on at the table. Be sure to drizzle any remaining butter-and-corn-water over the corn and tomatoes when you put it on your plates. Serves 2 with summer (ie, somewhat light) appetites1 egg1 cup lump crab meat (about 1/3 pound; see note)Large dollop mayonnaise (about 1 tbsp)Small dollop Dijon mustard (about 1 tsp)Old Bay, to taste1/4 tsp baking powder1-2 tbsp bread crumbs or crushed saltine crackers (see note)1 tbsp butter Whisk the egg up in a small bowl until the white and yolk are well blended. Place the crab meat in a larger bowl, then drizzle in about half of the whisked egg. Add the mayonnaise, mustard, Old Bay (start with about 1/2 teaspoon; add more if you like spicy, or if your Old Bay is showing its age) and baking powder and mix well. The mix will likely be beige-orange from the Old Bay, and fairly wet. Add the bread crumbs, starting with 1 tablespoon, and adding a bit more if the mix still looks like it won’t hold its shape when scooped with a spoon. (If you’re making the mix in advance, don’t add any extra crumbs–as the mix sits, the crumbs will absorb more of the moisture.) The raw crab cakes. Shape the mix into two crab cakes, as in the photo (or see the more traditional method in the notes below). Melt the butter in a heavy skillet over medium heat. When the butter is bubbling, slide the crab cakes into the skillet and turn the heat to medium-low. Place a lid over the skillet for about 2 minutes to cook through to the center of crab cake. When the bottom is nicely browned, after about 4 minutes, flip it and brown the other side. The crab cakes are done when they’re nicely browned and moist but not oozing liquid inside. Notes:Crab: If you live on the East Coast, you can probably get fresh, cooked lump crab meat from a good fish store. Backfin crab meat is good too–a little more shredded, and so a little cheaper, but also often tastier, and a fine texture for the crab cakes. Elsewhere in the country, whatever crab meat you get will be pasteurized, and not quite as tasty, but not bad. Marylanders of course use blue crab only, but king crab meat (from Alaska) is also delicious, though Dungeness crab doesn’t (in my mind) have quite the same sweetness. I did once use a passable brand of canned crab, but I have never been able to find it again. Bread crumbs: In the podcast, I use panko, or super-crispy Japanese-style bread crumbs. This is very handy to have around the house, and it lasts forever. Look for it at Asian stores. You can of course make your own bread crumbs, but avoid the supermarket-standard bread crumbs, especially any with any kind of seasoning, as they tend to glom together too much. It’s traditional in Maryland to use crushed-up saltine crackers (ideally unsalted saltines, which is a paradox), though I can’t say for certain whether they’re better or worse than the other options. Tennis ball crab cakes, as they should be. Shaping your crab cakes: Peter bit into these crab cakes and said, “I’m torn between saying how delicious they are and criticizing them.” He objects to the shape. It’s true, they ought to be more rounded, as in the photo–and it is quite nice to have some little shaggy bits of crab sticking out to get more browned than the rest. And Peter also prefers to broil his crab cakes, for about 4 minutes on a side directly under the broiler (use a heavy skillet, so they’re easy to rotate around under the heat if necessary). If you take the broiler approach, cut the butter into four pieces, then put a dab on top of each crab cake when you slide it under the broiler; then, when you flip them, add another dab. Really, a little butter makes all the difference. (On my old food blog, I explained how I got this crab-cake recipe.) Reminder: a lot of my cooking advice is also available in How to Throw a Dinner Party Without Having a Nervous Breakdown, my cookbook with Tamara Reynolds. Available where all fine ebooks are sold.