http://tinyurl.com/cookinginrussia3 The link above is Amazon's listing of Volume 3 of my cookbook.
This week on The Meat Show, host and professional carnivore Nick Solares visits New Orleans’ classic restaurant Brennan’s for a meal steeped in old-school fine dining technique: the off-menu Steak Diane, prepared tableside. See the entertaining process — and the completed meaty dish — in the video above. For more episodes of The Meat Show, click here: https://www.youtube.com/playlist?list=PLUeEVLHfB5-SXVvGyBE_sAXRuO5t2wape Eater is the one-stop-shop for food and restaurant obsessives across the country. With features, explainers, animations, recipes, and more — it’s the most indulgent food content around. So get hungry. Subscribe to our YouTube Channel now! http://goo.gl/hGwtF0 Our Video Crew: https://www.eater.com/pages/masthead-video
How to cook the perfect steak in 5 unique ways. Absolutely delicious. Gordon Ramsay Ultimate Fit Food: http://amzn.to/2FznHtk Subscribe for weekly cooking videos. If you liked this clip check out the rest of Gordon's channels: http://www.youtube.com/gordonramsay http://www.youtube.com/kitchennightmares http://www.youtube.com/thefword
*** TO PURCHASE A CLEAN COPY OF THIS CLIP FOR YOUR PRODUCTION, SEE MAIN CHANNEL ‘ABOUT’ TAB OR EMAIL FILMS@HUNTLEYARCHIVES.COM QUOTING ‘HUNTLEY HD’ AND FILM NUMBER*** **1920X1440, 24FPS, TO VIEW FULL QUALITY CLICK THE GEAR SYMBOL AND SELECT '1440P'** Cooking steak Diane in a hotel. Posh hotel, head waiter holds a silver tray with two large beaten steaks, minced garlic and parsley and diced truffles on it, he places it on a trolley. The waiter places a pan on a gas burner, beside the pan is a bottle of Lea and Perrins Worcestershire Sauce, a glass of brandy and a peppermill, he forks curls of butter into the pan and stirs them to help them melt. A view of the head waiter as he concentrates on the butter. Customers at the table watch. The head waiter looks over, appearing very calm and smiles. The pan sizzling with melted butter and garlic, the waiter places the steaks in the pan and prods them with fork. Guests at the table wait expectantly. The waiter looking at the pan. Using a fork and spoon the waiter spreads the truffles over the steaks. The waiter grinds pepper into the pan. He talks to someone off camera. The waiter adds brandy to the pan and flames leap into the air, the customers at the table watch the flambe and laugh.
Gordon Ramsay's perfect prawn cocktail recipe. From Cookalong Live 70s special. This starter was served before traditional steak diane.
Tony Luke, the man behind one of Philadephia's most critically-acclaimed cheesesteaks, shows "CBS This Morning" how to create the juiciest sandwich.
Coming to Philadelphia and want an idea about how to order a Philly Cheesesteak? Take a look here for a quick guide.
Hotdog recipe, coney island chili dog recipe Here is a very close replica to the famous "Coney Island" chili dog from Michigan. I really enjoyed this dog, and hope you give it a try. I also hoped you have enjoyed my hot dog series, and I will be posting more hot dogs to this playlist in time, but this will be the last one for now. I have other projects I need to get started on. Enjoy :) I have had a few people ask me about the onion chopper I'm using in this video. You can order it from Amazon.com by following this link: http://amzn.to/12SxTc7 Ingredients FOR CHILI Onions 1 , finely chopped 96% lean ground beef 1 Pound Garlic 2 Clove (10 gm), chopped Oil 1 Tablespoon Chili powder 2 Tablespoon Cumin powder 1 Tablespoon Water 1 Cup (16 tbs) Canned tomato paste 6 Ounce (1 Can) Salt 1⁄2 Teaspoon Prepared yellow mustard 1 Tablespoon Worcestershire sauce 1 Tablespoon Brown sugar 2 Teaspoon FOR OTHER INGREDIENTS Frankfurter sausages 6 Hot dog buns 6 Mustard sauce 6 Tablespoon Chopped onion 3⁄4 Cup (12 tbs) Directions MAKING For Chili 1. Heat oil in a pan and stir in ground beef. Add half of the chopped onions, chopped garlic and let it cook. 2. When the meat changes color and starts to release water, add chili powder and cumin powder. Mix and cook for 3 more minutes. 3. Pour in water and tomato paste, blend it well. Season with salt. 4.Thereafter mix in prepared yellow mustard, worcestershire sauce and brown sugar. Let it simmer for 5 minutes or until of desired thickness. Keep the chili aside. For buns and frankfurters 5. Steam the frankfurters for 4 minutes. In the same steamer, place the hot dog buns and steam for a couple of minutes. SERVING 6. Place a frankfurter in the middle of the bun, cover the sausage with chill. Drizzle some mustard sauce over the top and garnish with chopped onions. Repeat with the rest of the buns and enjoy. Nutrition Facts Serving size Calories 570 Calories from Fat 247 % Daily Value* Total Fat 29 g44% Saturated Fat 8.5 g42.5% Trans Fat 0 g Cholesterol 96.1 mg Sodium 1446.4 mg60.3% Total Carbohydrates 44 g14.7% Dietary Fiber 4.8 g19.2% Sugars 12.1 g Protein 33 g67% Vitamin A 42.6% Vitamin C 25.1% Calcium 30.8% Iron 35.9% *Based on a 2000 Calorie diet You can also connect with me on FaceBook & Twitter! https://www.facebook.com/smokyribs1?r... https://twitter.com/SmokyRibs "Music courtesy of Audio Network"
A conversation with Philadelphians about the Philly Cheesesteak and how to order. Whiz wit, provolone witout, find out what it means in this short video.