Recipes Master 12

I used to make something very similar to this queso dip at the Mexican restaurant I worked at in college, and when I first started, it took me a little while to fully understand the real secret to its addictive irresistibility. We called it “chili con queso,” and served it hot, and I loved everything about it, except I thought it should be thicker, so you could get more on the chip with each dip. But, eventually I realized the saucy texture was the key, and that making it thicker would’ve ruined everything. Instead of too much cheese piled up on your chip, we just get a beautiful, silky coating, and as soon as you finish one, you can’t wait to dip another, and another, and another, until there are no chips left. Just be careful not to cook the mixture for too long after adding the cheese. I turn the heat off a few seconds after the cheese melts, but you can cook it for another minute or so if you do want it little thicker. However, there’s a danger that your cheese will get grainy, and

Overly contrived recipes are usually a bad idea, but these rosemary, ancho, and molasses glazed chicken wings really did come out very well, despite the fact that those ingredients were only chosen because they spelled out the word, “ram.”  In case you’re not from around here, there's a big football game coming up, and the Los Angeles Rams are one of the teams involved. The other team shall not be named. In addition to serving as this year's Super Bowl snack idea video, it’s also a great tutorial for the easiest of all chicken wing methods, and that would be the crowd pleasing, finger-messing “sticky wings.” The technique simply involves soaking them in a sweet, spicy marinade, baking them wet, and then tossing them with a finishing glaze. That’s all there is to it, and this method will work no matter which spices, or sweeteners you go with. The sky’s the limits, and it just depending on what you like, and/or what you want to spell out. No matter what goes into yours, I really

I’ve wanted to make carabaccia ever since I found out it was the ancient ancestor of French onion soup. Not only is that an interesting fact, but it’s also a great addition to your dinner party conversation repertoire, especially where there are French chefs involved. Okay, now let’s talk cinnamon. The safe play is to not add any, and live happily ever after. However, in very, very small amounts, it really does add a mysterious, wonderfully warming background note that you actually might enjoy. There’s only one way to find out, but please proceed with caution. Too much will render the soup inedible, and there’s really no way to know what “too much” is. As I mentioned in the video, if you want to cut down on the stirring, you can cook the onions in a roasting pan. Just pop them in a 325 F. oven until they’re done, stirring a few times along the way. How long exactly is anyone’s guess, but just like the stove-top method, take your time, and wait until they are very soft. So, whether you

Don’t think of this amazing Indonesian beef curry as not having a sauce, think of it as not needing a sauce. By the way, it has a sauce – you just can’t see it. Flavorless water evaporates when you reduce a pan sauce, like we’re doing here, but fat doesn’t, nor does flavor, which is what makes this such a unique, and deliciously addictive dish. Originally the recipe was developed as a way to preserve meat in hot and humid Indonesia, which is why it was cooked until dry. The lack of moisture, along with all these naturally antimicrobial ingredients meant you could keep this around for weeks without it spoiling, and apparently people enjoyed the taste and texture so much, they continued making it this way long after refrigeration was available. Having said that, if you do want some sauce to serve with it, simply add more water during the cooking, or cover for part of the time, and you’ll be all set. Which reminds me, if you do cook this the day before, as recommended, you’ll want to add

I thought I’d seen all there was to see when it came to pan-fried pork cutlets, but then I saw something called Katsu “Mille-Feuille,” and I realized I hadn’t seen anything yet. Okay, I’m being a little dramatic, but I really loved the unusual look and feel, as well as the internal flavoring opportunities the multi-layer technique provides. Besides figuring out what to flavor yours with, the other main challenge is deciding how long to cook them. The 4 to 5 minute time I gave is just a guess, since it depends on the thickness of, and fillings in, your cutlet. Although the folding and cheese inside will help keep things moist, pork tenderloin can dry out, so I don’t recommend going past 145 F. internal temp. However, the problem with testing by poking it with a thermometer is that you’ll have hot juices spurting out, which would be a shame. This is why I like to go with the poke test, and when it springs back enthusiastically, it’s usually done. Also, a few minutes of resting time wil

Brazilian cheese bread is very easy to make, and features a chewy, cheesy, bready center, encased in a beautiful, thin, pastry crust. It also happens to be gluten-free, thanks to it being root-rich. These are made using tapioca flour, which not only makes them grain-free, but is also responsible for their very unique texture. Tapioca flour is pretty easy to find these days, and I get mine from a guy named Bob, who runs a mill, but if your local market doesn’t carry it, I recommend finding some online. There are lots of fun recipes you can make in addition to these, like homemade tapioca pearls for bubble tea, just to give one enticing example. As I mentioned in the video, you can easily adjust the thickness of your dough by adding another splash of milk, or more tapioca flour depending on what you're into. Some folks swear by a thinner batter, which they bake in muffin tins, but to me those come out too much like popovers, and don’t have the same chewy, cheesy center. Happily, Braz

These crispy yuca fries are often presented as a healthier alternative to fried potatoes, but the taste and texture is so good, I think it would be more appropriate to describe French fries as a less-healthy alternative to these. They really are that good, and do a great job of bridging the gap between regular fried potatoes, and sweet potato fries. Once fried, the texture is remarkably similar to a russet or Kennebec potato (the variety most commonly used for fries and chips), and while these do have a slightly sweeter taste, it’s not nearly as pronounced as a sweet potato. Like I mentioned in the video, I always regret ordering sweet potato fries, since, to my palate at least, they’re just not savory enough, which is not the case with these. Just be sure to boil them first, since they can be toxic eaten raw in larger amounts. Why you’d ever want to eat a big pile of raw yuca is beyond me, but the legal department wanted to mention that regardless. Anyway, once safely cooked, they ca

I’ve wanted to do a video for baked cheeseburger sliders for a while now, but I’ve also been craving a meatball sub, so long story short, this is what I ended up with, and they were amazing. Above and beyond some decent ingredients, the real secret to these beauties is placing the meatball in through the top of the roll, versus splitting and stuffing in the traditional manner. I can’t explain exactly why, but there’s something very special about these, and they really were a lot of fun to eat. Maybe it ‘s the symmetry, or center of gravity, but they just feel right in your hand. I’m not sure who invented this technique, but I first saw it on a blog called, Cooking for Keeps , so they get the credit for now. Like I mention in the video, this easy procedure would lend itself to all kinds of variations, and I expect to see some great ones shared on social media soon. We’re getting close to the Super Bowl, and like I said before, it’s not about who wins the trophy, but rather who wins the