Breakfast Sausage Patties – Homemade Pork Breakfast Sausage Recipe

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Learn how to make Breakfast Sausage Patties! – Visithttp://foodwishes.blogspot.com for the ingredients, more recipe information, and over 600 additional original video recipes! I hope you enjoy this Breakfast Sausage Patties Recipe!

Looking for more video recipes from Chef John? Please visit his youtube channel !

 

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Ham and Shrimp Gravy Recipe – Spicy Ham Shrimp and Grits

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Learn how to make a Ham and Shrimp Gravy Recipe! Visithttp://foodwishes.blogspot.com/2011/08/ham-and-shrimp-gravy-plus-recipe-for.html for the ingredients! Plus, more info and over 550 additional original video recipes. I hope you enjoy this Ham and Shrimp Gravy Recipe!

 

Sugar Maple Spare Ribs recipe by the BBQ Pit Boys

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Low and Slow Sugar Maple Ribs are known as Pitmasters sweet smoked pork candy. And, you can bet that the Food Police are coming to get some for themselves! So load up the guns and smoke up a big ol’ batch. They’re real easy to do, as shown by the BBQ Pit Boys.

 

http://vodpod.com/watch/15378571-sugar-maple-spare-ribs-recipe-by-the-bbq-pit-boys

 

 

For more barbecue video recipes, please visit http://barbecueweb.com

Baked pork shank with potatoes ( stinco al forno con patate ) recipe

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In this recipe Sonia shows us how to prepare a substantial main course, for the lovers of rustic flavours: the baked pork shank with potatoes.

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BAKED PORK SHANK WITH POTATOES
A rustic dish can be appréciated even over Christmas, so, for the meat lovers, baked pork shank with potatoes.
In this recipe I’ve used two pre-cooked pork shanks to speed up the preparation process, but if you buy fresh ones you’ll just need a longer cooking time. Let’s see together what ingredients we’ll need:
2 ½ lbs (1,2 kg) of new potatoes
1 stalk of celery / 1 carrot
1 onion / some sage
1 branch of ròsemary
1 clove of garlic
some juniper berries / salt
1 oz (30 g) of butter
1 glass of red wine
4 tbsp of extra virgin olive oil
2 pre-cooked shanks, of about 1-1/4 lbs (600 g) each
Meat broth

Let’s make the baked pork shank with potatoes:
In a wide saucepan I’ve melt the butter with the oil and I’ve added the chopped carrot, celery, onion and garlic. Once lightly browned, add the pork shanks. Brown them well on both sides, then add the glass of red wine.
Now that all the wine has evaporated, add the potatoes: I’ve cut into halves the bigger ones. Then add the chopped herbs and the mashed juniper berries. Add salt… and let everything cook for at least 10-15 minutes with a lid on.
While the pork shanks were cooking, I’ve added the broth and placed everything in this baking pan. Now we’re ready to bake it at 390°F for at least 30 minutes, or until the potatoes get soft: flip the shanks over occasionally, and add broth when necessary.
The baked pork shank with potatoes is ready to be tasted. Buon appetito and see you next video recipe with giallozafferano.
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PRESENTATION
The baked pork shank with potatoes is a very tasty and substantial main dish which gives a rustic touch to the holiday table, above all during Christmas time.
The baked pork shank with potatoes is a dish with an intense flavour, so it lends itself to being accompanied by a good red wine, perhaps with an acidulous aftertaste, in order to “skim” the shank itself.

INGREDIENTS
Garlic 1 clove
Broth meat as needed
Butter 1 oz (30 g)
Pork 2 shanks
Carrots 1
Onions white 1
Juniper 4 berries
Olive oil 4 tbsp
Potatoes new 2 ½ lbs (1,2 kg)
Rosemary 2 branches
Salt to taste
Sage to taste
Celery 1 stalk
Wine red 1 glass

PREPARATION
To prepare the baked pork shank with potatoes, we’ll proceed with two types of cooking, first on the stove, then in the oven. Chop finely the vegetables (1-2) and let them get soft in a saucepan with the butter and the oil (3);
take out the shanks of the vacuum packs (4) and after few minutes add them in the saucepan (5) and brown well on all sides; in the meanwhile wash the potatoes keeping the skin on and cut into halves the bigger ones (6).
Chop all the aromatic herbs (7), smash the juniper berries, and add everything to the shanks (8); add also the red wine and let the alcohol evaporate.
Add the new potatoes to the shanks (10), cook for 10 minutes more so that the potatoes get tender; add salt to taste and cover with a lid.
After such time transfer the shanks with the potatoes (11-12) to a baking pan together with the cooking sauce (13).
Bake the pork shank with potatoes in preheated oven at 390°F (200°C) for at least 30 minutes or until the potatoes are nice and tender (14); if necessary, add some meat broth while baking and stir the meat and the potatoes occasionally.
Put the baked pork shank with potatoes on a serving dish and taste it well hot (15).

SUGGESTION
If you like, the baked pork shank with potatoes can be cooked in an oven pan with a lid, to make it softer and less crispy.

Spaghetti Carbonara – Original Italian recipe.

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Carbonara Recipe. A great Italian pasta recipe. Recipe, photos and instructions in italian http://ricette.giallozafferano.it/Spaghetti-alla-Carbonara.html . Other recipes http://www.giallozafferano.it

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Welcome to the GialloZafferano kitchen! I’m Sonia and today we’ll be preparing a classic pasta dish from the Lazio region: Spaghetti alla Carbonara. Let’s look at the ingredients we’ll be using:
Four egg yolks + 1 egg
100 g/a half cup of grated Pecorino Romano cheese
150g/5.5 oz of diced guanciale or a good quality smoky bacon
320g/12 oz of spaghetti
Two tablespoons of extra virgin olive oil
Freshly ground black pepper
OK. Let’s see how it’s done.
The first thing you’ll need to do is to boil your spaghetti in lightly salted water at a steady boil. Keep the salt low because both the meat and the pecorino cheese are already quite salty. The next step is to sauté the guanciale in a thin layer of olive oil. Once the guanciale is golden and crispy, take it off of the heat and leave it to cool for a few minutes.
In a bowl, I’ve put the four egg yolks plus the whole egg. Now, whisk them together until completely mixed. Add the grated Pecorino, mix it in well, and after add the black pepper. If the sauce seems to be too dense, you can thin it by adding some of the water from the pasta a little bit at a time. Here we are. Now add the guanciale which has, by this time, cooled a little. Mix everything together, and with that, the sauce is ready.
It’s time to drain the pasta. When you drain, leave the pasta a little moist — don’t get rid of all of the water. This will help to thin out the sauce so it coats all the pasta. Now, mix it together, and once the pasta’s coated, serve it right away.
Here’s our lovely Spaghetti alla Carbonara. Bye, from Sonia and GialloZafferano and see you in the next video-recipe!

Food Wishes: Ham and Shrimp Gravy Recipe – Spicy Ham Shrimp and Grits

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Learn how to make a Ham and Shrimp Gravy Recipe! Visithttp://foodwishes.blogspot.com/2011/08/ham-and-shrimp-gravy-plus-recipe-for.html for the ingredients! Plus, more info and over 550 additional original video recipes. I hope you enjoy this Ham and Shrimp Gravy Recipe!

John Mitzewich (also known as “Chef John“) is an American chef, video blogger and YouTube celebrity, who publishes instructional cooking videos on the video blog Food Wishes, as well as on a YouTube channel by the same name. He is a very popular cooking teacher on the internet, and his video recipes have had over 33 million views on YouTube. He also has authored acookbook for Parragon Publishing entitled, “America’s Family Favorites: The Best of Home Cooking”.In 2011, he won the Taste TV Tasty Awards “Best Home Chef in a Series”.

Career

John Mitzewich graduated from Paul Smith’s College, New York, in 1983. He received an Associate of Applied Science Degree, with Honors, in Culinary Arts/Chef Training, and was also honored as the school’s 1983 “Outstanding Chef Training Student.”. He “held just about every position possible in the food industry” including Executive Sous Chef at the Carnelian Room, Sous Chef at Ryan’s Café, and Garde Manger at the San Francisco Opera. Chef John was a Chef Instructor at the California Culinary Academy in San Francisco, CA. for five years before leaving to focus on teaching people to cook online.

YouTube

Although Mitzewich’s blog is his central website for his recipes, he also has an accompanying YouTube channel. He currently has almost 100000 subscribers to his YouTube channel ‘foodwishes’. Foodwishes is one of the foremost cooking channels on YouTube with more than 25,000,000 views. Mitzewich has a content partnership deal with YouTube. He has gained much of his popularity through his easy to follow recipes combined with his enjoyable humor.

 

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