Okay, hands up… who thinks the red and black fruit gums are the best? Thought so! Which is why we’re showing you how to make your own!
Get the full recipe at: http://sortedfood.com/fruitgums
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In this episode of Al-Kee-Hol, we followed our host Dominique Rousake on a trip along the “Route de l’Absinthe”, the beautiful French-Swiss absinthe route, and watched as he learns about the history and effects of absinthe—the potent, anise-flavored spirit that was a favorite of Vincent van Gogh, Ernest Hemingway, Edgar Allan Poe, Oscar Wilde, as well as many more artists and thinkers.
Dominique meets up with the owners of French and Swiss distilleries to find out more about the differences between their nations’ varieties of absinthe. They share a few of the stories about how and why absinthe was made illegal—and how people continued to make it anyway. The people who live along the absinthe route are crazy about the “green fairy,” and we witness their passion firsthand. The journey traverses snowy hills and vast forests, ending in France, where absinthe was first invented. Here, Dominique tries a meal comprised of mostly absinthe ingredients.
More Al-Kee-Hol:
Craft Beer in Japan – http://bit.ly/Craft-Beer-Japan
Getting to Know Golden – http://bit.ly/Getting-Golden
Exploding Sake For Breakfast – http://bit.ly/Exploding-Sake
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Get the recipe for Tasty Tuna Burgers at http://allrecipes.com/Recipe/Tasty-Tuna-Burgers/detail.aspx
Watch how to make flavorful tuna burgers. These quick-and-easy fish patties are a great alternative to beef burgers—excellent served on a bun topped with tartar sauce or on a bed of greens with a simple remoulade sauce.
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This recipe uses minced pork, which makes it quick to prepare and very cheap. Marinating with aromatic flavours gives some heat and great flavour.
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Steaming is the best way of keeping the natural fresh flavour in fish when cooking it. We add Chinese flavours but make sure that the Sea Bream is the star of the dish.
Get the full recipe from http://sortedfood.com/steamedseabream
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Executive chef Michael Hung, and his team at Faith & Flower, have won about every accolade a restaurant can achieve in its first year. In this episode of Chef’s Night Out, Michael and the crew head out from their Downtown LA location to cover some serious ground in just one night—and eat a ton of food along the way.
With the foie gras ban in California recently lifted, the guys chow down on the delicacy at the newly opened Terrine in Beverly Hills. Then its off to Union in Pasadena, where chef Bruce Kalman nearly destroys the group with a massive 16-course meal (and more foie gras). Finally, we trek back to Hollywood to polish off a magnum of Champagne at Pour Vous before arriving back at Faith & Flower for our final meal, which—surprise!—features even more foie gras. How’s that for a little decadence?
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Get the 5-star recipe for General Tso’s Chicken II at http://allrecipes.com/recipe/general-tsaos-chicken-ii/detail.aspx
In this video, we’ll show you how to make your favorite Chinese take-out dish right in your own kitchen. The secret in this recipe is the sauce. Heavily seasoned and flavored with green onion, garlic, chilies, orange zest, ginger, sesame oil, and soy, the sauce coats fried pieces of chicken and makes it truly irresistible. We love this chicken on a bed of rice and steamed broccoli.
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Get the recipe for Roasted Cauliflower Steaks at http://allrecipes.com/Recipe/Roasted-Cauliflower-Steaks/Detail.aspx
Watch how to turn cauliflower into “steaks” that are flavored with lemon-garlic olive oil and are roasted in the oven. This quick and simple vegetarian side dish is also hearty and will please meat-lovers as well.
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The Franks hit Brazil for a whirlwind tour led by Alex Atala, one of the world’s best and most influential chefs. Starting in São Paulo, the Franks head to Mocotó, a Northeastern-style Brazilian eatery known for it’s beef foot stew served with white beans and chorizo.
To counterbalance all of the eating, Alex takes the Franks to his favorite jiu-jitsu gym for an afternoon sparring session. The following days are filled with open-air markets, Atala-style feasts, fresh scallops, swimming, beaches, and—of course—pisco. This is a “triple A” trip according to the Franks: Action, Alex, and Atala.
More episodes of Being Frank:
Being Frank: New York City – http://bit.ly/Being-Frank-NYC
Being Frank: Sicily – http://bit.ly/Being-Frank-Sicily
Being Frank: Mexico City – http://bit.ly/Being-Frank-Mexico-City
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