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Monday, June 22, 2009

Grilled Florentine Beef Steak

2 T-bone steaks, 1 1/2 inches thick (about 4 pounds in all)
1 tablespoon(s) olive oil
2 teaspoon(s) salt
1/2 teaspoon(s) fresh-ground black pepper
Lemon wedges, for serving


Light the grill. Rub the steaks with the oil and sprinkle with the salt and pepper.
Grill the steaks over high heat for 6 minutes. Turn and cook until done to your taste, about 6 minutes longer for rare. Serve with lemon wedges.
Steak Choice: If you like, use porterhouse steaks instead of T-bones. Both of these bone-in steaks come from the short loin section of the animal. The bone separates the steak into strip loin and tenderloin sections. The strip loin has more flavor and the tenderloin is tenderer. Porterhouse steaks have more tenderloin and T-bones have a larger strip loin section. Choose according to your preference.
Wine Recommendation: There's nothing like a great steak to showcase a special, and if possible older, Barolo or Barbaresco. Made from the nebbiolo grape, these wines develop fabulously complex dried cherry, eucalyptus, floral and truffle flavors along with a silky texture. Both have power to spare, but Barbaresco is more elegant.

Grilled Beef Tenderloin with Red Miso Glaze

1/4 cup(s) plus 2 tablespoons vegetable oil
4 clove(s) garlic, thinly sliced
1/4 cup(s) low-sodium soy sauce
2 tablespoon(s) red miso paste
1 teaspoon(s) Asian sesame oil
1 pinch(s) sugar
1 pinch(s) salt
1 1/4 pound(s) beef tenderloin, sliced 1/4 inch thick


Preheat a grill. In a saucepan, heat the vegetable oil. Add the garlic and cook over low heat until crisp, stirring, about 3 minutes. Using a slotted spoon, transfer the garlic to a blender; reserve the garlic oil for another use. Add the soy sauce, miso, sesame oil, sugar, and salt to the blender and puree.
Thread the meat on skewers. Lightly brush the meat with some of the miso glaze. Grill over high heat for 1 minute. Brush with the miso glaze a second time and grill, turning, until charred, about 2 minutes; serve.

Aromatic Thai's Spice Beef Tenderloin

1/4 cup(s) plus 2 tablespoons vegetable oil
4 clove(s) garlic, thinly sliced
4 8-ounce beef tenderloin steaks, about 1 1/2 inches thick
2 shallots, thinly sliced
8 (1-inch ) rosemary sprigs
10 thyme sprigs
7 kaffir lime leaves, chopped
6 1-inch strips of orange zest
2 tablespoon(s) Asian fish sauce
1/3 cup(s) low-sodium soy sauce
10 dried Thai chiles, coarsely chopped
1 tablespoon(s) unsalted butter
1 tablespoon(s) extra-virgin olive oil



In a small saucepan, heat the vegetable oil. Add the garlic and cook over low heat until pale golden and crisp, stirring constantly, about 3 minutes. Drain the garlic chips on paper towels and reserve the oil; let both cool to room temperature.
Using a sharp paring knife, make 1-inch slits all over the tenderloin steaks. Stuff the slits with the garlic chips.
Fill a large, sturdy, resealable plastic freezer bag with the shallots, rosemary, thyme, lime leaves, orange zest, fish sauce, soy sauce, dried chiles, and the reserved garlic oil. Add the steaks and seal, turning to coat the meat with the marinade. Let stand at room temperature for 2 hours.
Bring a large pot of water barely to a simmer; the water should register 135° on a candy or instant-read thermometer. Discard most of the marinade and reseal the plastic bag, pressing out any air. Add the bag to the water and cover with a rack or plate to keep it submerged. Cook the meat in the bag at 135° for 45 minutes, adjusting the heat as necessary to maintain the temperature. Remove the bag from the water. Transfer the steaks to a plate; scrape off the marinade.
In a skillet, melt the butter in the olive oil and heat until nearly smoking. Add the steaks and cook over high heat, turning once, until browned and an instant-read thermometer inserted in the thickest part of the steaks registers 130° for medium-rare, 6 minutes. Serve right away.

Friday, June 5, 2009

Cajun Shrimp with Remoulade Sauce

U.S. Metric Conversion chart

Rémoulade Sauce:

1/2 cup(s) light mayonnaise
2 tablespoon(s) ketchup
2 tablespoon(s) minced celery
1 tablespoon(s) grainy Dijon mustard
1 tablespoon(s) minced fresh parsley leaves
2 teaspoon(s) fresh lemon juice
1/2 teaspoon(s) Cajun seasoning, (see tip below)
1 green onion, minced
Cajun Shrimp:

1 tablespoon(s) Cajun seasoning, (see tip below)
1 tablespoon(s) olive oil
2 teaspoon(s) grated fresh lemon peel
1 1/4 pound(s) large shrimp, shelled and deveined, with tail part of shell left on if you like
Green-onion and lemon-peel slivers, for garnish
Lemon wedges, (optional)



Prepare Rémoulade Sauce: In small bowl, mix all sauce ingredients. Cover and refrigerate up to 3 days if not serving right away. Makes about 1 cup.
Prepare Cajun Shrimp: In medium bowl, mix Cajun seasoning, oil, and lemon peel. Add shrimp to spice mixture and toss until evenly coated.
Place shrimp on hot grill rack (or hot flat grill topper) over medium-high heat and cook 3 to 4 minutes or just until shrimp are opaque throughout, turning shrimp over once.
Transfer shrimp to platter; garnish with green onion and lemon peel. Serve shrimp with lemon wedges if you like and Rémoulade Sauce.

Chinese Five Spiced Grilled Chicken

1/4 cup(s) dry sherry
1 tablespoon(s) Asian sesame oil
1 teaspoon(s) Chinese five-spice powder
1/4 teaspoon(s) ground red pepper , cayenne
1 (about 3 1/2 pounds) cut-up (8 pieces) chicken , skin removed from all but wings if you like
1/3 cup(s) hoisin sauce
1 tablespoon(s) soy sauce
1 teaspoon(s) sesame seeds


In large bowl, stir sherry, sesame oil, five-spice powder, and ground red pepper.
Add chicken to spice mixture and toss until evenly coated. Cover bowl and let stand 15 minutes at room temperature, turning chicken occasionally.
Prepare charcoal fire or preheat gas grill for covered direct grilling over medium heat.
Place chicken on hot grill rack. Cover grill and cook chicken 20 to 25 minutes or until juices run clear when thickest part of chicken is pierced with tip of knife, turning pieces over once and removing pieces to platter as they are done.
In small bowl, mix hoisin sauce and soy sauce. Brush hoisin-sauce mixture all over chicken and return to grill. Cook 4 to 5 minutes longer or until glazed, turning once. Place chicken on same platter; sprinkle with sesame seeds.

Kansas City Ribs

U.S. Metric Conversion chart


3 rack(s) (about 1 pound each) pork baby back ribs
1 onion, cut into quarters
1 orange, cut into quarters
1 tablespoon(s) whole black peppercorns
1 tablespoon(s) whole coriander seeds
Barbeque Sauce

3 tablespoon(s) margarine or butter
1 medium onion, chopped
4 clove(s) garlic, finely chopped
1 can(s) (15 ounces) tomato sauce
1/4 cup(s) cider vinegar
1/4 cup(s) packed brown sugar
1 teaspoon(s) salt
1/4 teaspoon(s) ground black pepper



Prepare ribs: In 8-quart saucepot, place ribs, onion, orange, peppercorns, coriander, and enough water to cover; heat to boiling over high heat.
Reduce heat to low; partially cover and cook 50 minutes to 1 hour or until ribs are fork-tender.
Transfer ribs to platter. If not serving right away, cover and refrigerate until ready to serve.
Meanwhile prepare Barbecue Sauce: In 2-quart saucepan, heat margarine over medium heat until melted. Add onion and garlic and cook 8 minutes or until softened, stirring occasionally.
Add tomato sauce, vinegar, sugar, salt, and pepper; heat to boiling over high heat.
Reduce heat to low; simmer 40 minutes or until thickened, stirring occasionally. Makes about 2 2/3 cups.
Prepare charcoal fire or preheat gas grill for covered direct grilling over medium heat.
Place ribs on hot grill rack. Cover grill and cook ribs 8 to 10 minutes or until browned, turning over once. Brush ribs with some sauce and cook 5 to 10 minutes longer, brushing with remaining sauce and turning frequently.
To serve, cut racks into 1-rib portions and arrange on platter.