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.
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 !
Sonia reveals the secrets of cooking the sliced steak, a classic main course often served with rocket and tomatoes.
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We are lodged in an organic farm in the regional park of the Euganean Hills, very close to Padua, in the Veneto region.
Surrounded by such a beautiful landscape I’ve prepared this excellent sliced steak and I’ll show you my cooking secrets!
• 3,5 oz (100 g) of rocket
• 7 oz (200 g) of cherry tomatoes • 1,8 lbs (800 g) of entrecôte steak
• oil, pepper and coarse salt to taste
Let’s make together the sliced steak with rocket and tomatoes:
First of all, take the meat out of the fridge at least an hour in advance, it must be at room temperature, then heat a grill pan until very hot, sprinkle some coarse salt and put the meat on the fire. In this case, the meat is about 2-2 ½ inches thick and it should cook at least 5 minutes per side, according to your taste of course; remember to turn the meat only once on each side… so cook for 5 minutes, then flip it over and cook for 5 minutes more; the steak should be quite pink inside… given that, you can make it more or less cooked.
After 5 minutes, lift the meat, without piercing, and flip it over, add some more coarse salt and cook for 5 minutes more on the other side.
When the meat is ready, let it rest for at least 10 minutes, so that the juices distribute evenly. Then slice the meat, without piercing the surface. As you can see, this steak is medium rare, but if you prefer it more cooked, keep it on the flame at least 2 minutes more per side.
Serve the sliced steak on a bed of rocket, after that add the cherry tomatoes, that have been cut into quarters… sprinkle with pepper… drizzle extra virgin olive oil… and, for a touch of class, serve it with different salt varieties such as the Himalayan pink salt, the Cyprus black salt or the grey sea salt from Brittany. Enjoy your sliced steak and see you next time with Sonia!
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.
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.
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.
If you are interested in more italian cooking video recipes, please visit the YellowSaffron youtube channel. It’s packed with nice recipe videos.
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