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Creole Red Beans and Rice
Hey Yall!! Here is one of my favorite dishes to prepare. It is creole comfort food at its finest. I hope yall give it a try and let me know what yall think.
Added: 3785 days ago From cheftube
global.duration: 591.00
Views: 2153 | Comments: 0
Demi Glace - Chef Ron's Lamb
Pinot Noir (Lamb) Demi Glace The Executive Chef la Alta Cucina Video-recipe Series: Episode 1-E: Lamb Demi Glace ½ tsp good Olive Oil At least 24 ounces lamb Trimmings (Can add some beef to make weight) 12 ounces best available Pinor Nior Wine 2 quarts Clear Cold Water 1 Vidalia onion split in half 1 small head celery, rough chop 1 bag baby carrots (12 oz) 2 clove garlic 2 sprig thyme Few Sprigs Parsley (Flat) 1 sprig rosemary Several peppercorns 2 bay leaves Several Juniper berries 3-4 Tsp arrowroot 1 Tsp whole butter (I said Butter! NO substitutions, dammit!) Salt & pepper to taste Grease a half sheet pan (or large cookie sheet- NOT TEFLON COATED) with olive oil. Press onion halves into pan, cut-side down. Arrange lamb scraps & trimmings around pan- fattier pieces place fat side down against pan. Cover meat with carrots, celery Put garlic cloves in a corner- on pan surface ROAST at high heat for 40-60 minutes, until onions caramelize, veggies are dark, dark brown, and meat has crisped (border-line burnt) CAREFULLY drain grease from pan. Scrape contents of pan into 6 qt stock pot (or larger) Place pan on the fire, deglaze pan with wine, gently scraping all bits off pan bottom with spatula- Add wine/pan mix to stock pot If pan is not clean douse with water, and continue to scrape off roasted bits into stock pot- then add remainder of water into pot Add bay leaf, peppercorns, thyme, rosemary, Parsley, juniper berries to stock (Make a Bouquet Garni- if you want to get all frenchified) Bring to boil- then back down to simmer, scumming every 10 minutes or so- cooking at least 90 minutes. If stock gets too low (below solids line in pot) just add water to top of solids When color deepens, and stock is flavorful, drain through a sieve- pressing out stock with a ladle Allow to stand for 30 minutes (or refrigerate overnight) then remove fat-cap with ladle off top Run stock thru cheese-cloth Bring back to the low boil, and scum Add 3 tsp of water to 3 Tsp arrowroot, whisk to smooth SLOWLY add Arrowroot mix into boiling stock, (only as much as required) whisking hard , until thickens to cover spoon Lower heat to simmer, scum-out Arrowroot Mount a nut of butter moments before serving Yeild: About 18 fl ounces of WOW
Added: 3829 days ago From cheftube
global.duration: 547.00
Views: 2940 | Comments: 0
Perfect Mushroom Risotto recipe
Always wondered why your risotto doesn't turn out so well? Find out how to make it perfectly every time with Antony Worrall Thompson's masterclass from ITV1's Daily Cooks. For more great risotto recipes visit
Added: 3877 days ago From cheftube
global.duration: 308.00
Views: 2453 | Comments: 0
Red Beans and Rice with Shrimp The Posh Pescatarian
Stephanie,The Posh Pescatarian, makes the ultimate Mardi Gras recipe just in time for Fat Tuesday! Red beans and rice with shrimp - delicious, festive and frugal. Laissez les bon temps rouler!
Added: 3785 days ago From cheftube
global.duration: 601.00
Views: 2757 | Comments: 0
Sunset Sushi Roll-How To Make How To Make A Sunset Sushi Roll. This sushi roll is a instant classic. If you like Seafood Dynamite then you will love this roll. Start off with Seafood Dynamite and add crunchy cucumbers. Top it off with Spicy Shrimp and some more masago on top. This roll simple and classy, and a will be a hit for any sushi menu. Rich and Savory Sunset Sushi Roll The rich and savory sunset sushi roll recipe is by far one of the more beautiful and party friendly sushi recipes that I make for parties. It is one of the most commonly requested sushi recipes in my house as it is both flavorful, and beautiful. The cool crisp cucumbers, spicy shrimp, and savory seafood dynamite merge to create one of the best spicy sushi roll recipes known to man. Equipment Needed: Sushi Mat Sharp Serrated Knife 1 Gallon Freezer Bag Cellophane Wrap to Cover Roll Ingredients: Nori (1/2 Sheet) Sushi Rice (Prepared; One Palmful) Cucumber Slices (1/4" thick and the length of the roll) Seafood Dynamite (all rough chopped; salad shrimp, bay scallops, imitation crab, mayo, and srirachi hot sauce to taste) Topping: Spicy Shrimp (masago, rough chopped salad shrimp; thawed, mayo and srirachi hot sauce to taste), and masago (orange fish eggs) Presentation: Set the eight pieces into an 'S' shaped design to give this sunset colored dish some flair. I always prefer to use square Asian fusion plates that have reservoirs along the side when plating my sushi roll to give it an authentic flair. We will start off with 1/2 sheet of Nori, and small Palmful of sushi roll prepared rice. Place the sushi mat inside of the gallon sized plastic freezer bag, ensuring that the sushi rice does not become embedded into the mat. This makes for easier clean-up after preparing sushi roll recipes. Lay the Nori seaweed square on top of the plastic covered sushi roll mat. Place a handful of sushi rice in the middle of the half sheet of Nori with wet hands and gently spread out to the edges. Press down gently to ensure that the rice adheres to the Nori, a key to all rice covered sushi recipes. Flip the Nori sheet over so that it is sheet side up. Place the cucumber slices in a line down the center of the Nori sheet. The cucumber adds a crisp, cool flavor and texture to this sushi recipe. Next add the seafood dynamite, giving this sushi roll recipe a spicy, rich flavor. Make sure not to overfill the roll, or it will be difficult to roll up. Grabbing both corners of the roll closest to yourself, bring the Nori sheet away from you and over the top of the sushi roll recipe filling. Press down gently, and tuck the Nori sheet until the filling so that the Nori sheet seals. Add the spicy shrimp mixture on top. We are just looking for a nice coating on the top for this sushi roll recipe. Now add the small masago giving the roll a beautiful look and adding a nice twist to the flavor of this roll. The masago and spicy shrimp can be added when the roll is flat for greater thickness, but I personally feel that would overpower the roll. You want uniform consistency throughout the inside and outside of this sushi roll so that each bite is as flavorful as the last. Press down on top of the sushi roll with plastic wrap, and press down again to firm it up. With the plastic on the roll, cut the roll in half once, line it up, and cut it in half again, and again using a wet serrated knife until there are eight uniform pieces. This roll makes for a beautiful presentation and a great afternoon meal on days when it is just too hot to turn on the oven.
Added: 3169 days ago From cheftube
global.duration: 194.00
Views: 1967 | Comments: 0

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