Everything About World Cuisines

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. You can print out this BBQ Pit Boys recipe at www.BBQPitBoys.com —

Diet Recipes Dinner: You can have burgers, chicken and steak Oh MY! ? You can actually eat these recipes for dinner on a diet. S?, You really can eat your favorite meat already? N as? lose weight. It just comes down to what you are? and eating with them, as well? like the way they cook. I here? some options for diet dinner recipes you can use to prepare a healthy meal and great for the family. If you want burgers, you do not look like a hockey puck on fat fried. Make it with lean beef or turkey. Grilled or even try to broil it (style BK), and cook to your liking. Burgers when cooked right est? N charged proteins and help stimulate muscle growth, but also? No fire fat burners. To give your burger taste great and add? pop, to make the pie with the things you normally get on top of it. A? Add things like onions you, torn baby spinach leaves, garlic cloves, grated low fat cheese (your favorite kind), and favorite seasonings. A great option? N to make the burger m? S satisfactory and even m? S great is the ADICI? N of an egg and half cup of oatmeal to it. You know very well. Tambi? N when using a mo, or, get whole wheat breads like most? To grocery stores carry them. ? Why? is that people say that all ex? tico to eat, tastes like chicken? I have not tried any of these and not think about it, but I o? Do people say that the frog legs, turtles and even snake meat all tastes like chicken! When you think chicken from a healthy perspective. The first thing that appears in your head is probably a right of boneless chicken breast, skin and dry? For none of these scenarios do not give much respect to the large p? Bird that love to eat so many, his older cousin the turkey does not get much respect also? N. The conclusion? N is these families are a great source of proteins and powerful and great will be options whenever you are stuck in what? eat. An extraordinary choice of food r? Request may be a s? Ndwich chicken, say room? A good ol ‘Southern fried chicken last night, but will not eat all that fat and unhealthy skin for lunch. Peel the skin from chicken and strip bones. D? Pulls down a little bit of whole wheat bread, add some baby spinach leaves or romaine lettuce, a little mayonnaise and mustard, a little tomato, onion, etc. have transformed their leftovers into a healthy meal.

Seasoning and breading process for your beef cutlets; learn this and more in this free cooking video series about Southern food taught by a culinary instructor. Expert: Louis Ortiz Bio: Louis Ortiz is a professional chef instructor at a culinary institute. He has been working in the culinary industry for 10 years. Filmmaker: Jay Holzer

In this video, Betty demonstrates how to make sumptious Peppercorn Steaks with Bourbon Sauce. These are New York strip steaks, seasoned with cracked peppercorns, pan-fried to perfection, and then drenched in a sauce made of Bourbon whisky, beef broth, green onions, and butter. This would be a great entree for your to make for your sweetheart on Valentine’s Day! Ingredients: 2 teaspoons whole black peppercorns (2) 8-oz. New York strip steaks (You may use a different cut of steak, if you prefer.) 1/2 tablespoon extra virgin olive oil 1/3 cup Bourbon whisky (I used Maker’s Mark. If you prefer not to use an alcoholic beverage, substitute 1/3 cup beef broth.) 3 tablespoons chilled butter, cut into pieces 1/8 cup sliced green onions 1/3 cup beef broth (I used 1/3 cup from a 10 3/4-oz. can of Campbell’s condensed beef broth.) Crush 2 teaspoons black peppercorns with a mortar and pestle. (I used a garlic press, instead.) Season (2) 8-oz. New York strip steaks on both sides with salt. Sprinkle crushed peppercorns over both sides of steaks, pressing to adhere. Heat 1/2 tablespoon olive oil in a skillet over medium high heat. Add steaks and cook to desired doneness, about 3 minutes per side for medium rare. Meanwhile, heat Bourbon in heavy small saucepan over medium heat until warm. Remove from heat, and carefully ignite with a lighter or match. Let flame for 30 seconds, and then cover with a lid that fits to extinguish the flame. Transfer steaks to serving plates. Cover with …

Simple, healthy and fast….like done in 6 minutes fast!

This steak and mushroom pudding is comfort food at its best. For more great videos visit www.goodtoknow.co.uk

I would like to share this recipe for fried chicken meat because my family loves it and always ask me to cook again. It can be served at home, potluck, or special party. Recipe ingredients fried chicken meat: 1 / 2 cup flour 1 teaspoon paprika 1 / 4 teaspoon dried basil 1 / 4 teaspoon dried thyme 1 / 8 teaspoon garlic powder 1 / 8 teaspoon onion powder Salt and pepper to taste 1 1 / 2 pounds beef boneless round place, cut 3/4-inch thick 2 tablespoons vegetable oil 1 1 / 2 cups beef broth or stock Step by step recipe for fried chicken meat: Mix flour and seasonings in small bowl. Cut beef into 6 serving pieces. Dredge meat in seasoned flour, pressing into flour as possible in the flesh. Reserve remaining flour. Heat oil in a frying pan. Add beef and cook until browned, about 5 minutes per side. Transfer meat to at least 3-1/2 fourth slow cooker. Pour in the broth. Cover and simmer for 8-10 hours or high 4-5 hours. Stir once during the last half hour of cooking on high. Remove meat to a serving dish and keep warm while the sauce below. Ground pepper Sauce 5 tablespoons flour 3-1/2 cups milk 1 / 2 teaspoon freshly ground pepper Salt transfer juice slow cooker in a pan. Whisk the flour, in addition to the reserved seasoned flour. Whisk and cook until golden brown, over medium heat in a series. Gradually add milk, whisking continuously, until sauce thickens. Add the pepper and season with salt to taste. Serve over the steak on the table.

Looking for a real good eating Beef Steak for your next BBQ? Then, check out the infamous Porterhouse Steak. It’s actually two steaks in one -a New York Strip and a Tenderloin, also known as a Fillet Mignon. Similar to the T-Bone Steak but with a difference, as explained by the BBQ Pit Boys. One of the BBQ Pit Boys demonstrates what to look for when purchasing a quality Porterhouse steak, what makes a Porterhouse different from a T-Bone, how to properly sear it, and then barbecue it over an open flame on the grill! You can print out this BBQ Pit Boys recipe at www.BBQPitBoys.com —

Learn tips on preparing a beef steak in this free video lesson on preparing Italian dishes. Expert: Judith Amdur Bio: Judith Amdur is passing down family recipes and is proud to share this classic Italian meals. A passion for cooking for thirty years, you will learn her secrets. Filmmaker: Nili Nathan

Learn how to drain olives for a beef flank steak with expert cooking tips in this free meat recipe video clip. Expert: Lori Schneider Contact: www.figscatering.com Bio: Lori Schneider is a chef and owner of Figs Catering in Austin, Texas. Filmmaker: MAKE | MEDIA