Food recipies

Since I�m not really working, I�ll keep this �baby porchetta� post short and sweet, and simply let you refer to the video for all the important stuff. Like how amazing this tasted; and how impossibly moist and tender it was. Notwithstanding some overlapped bacon (which I�ll do in a single layer, in maybe a hotter oven next time), I loved how this came out! I�m not sure if it will bring you prosperity in the New Year, but this is so good, who cares? I want to wish you all a very healthy, and bountiful, 2017! Happy New Year, and, as always, enjoy! Ingredients for 2 large or 4 smaller portions: 1 boneless pork tenderloin roast, about 1 to 1 1/2 pounds about 8 strips bacon or enough to wrap For the spice rub: 1/2 teaspoon whole fennel seeds 3 cloves sliced garlic 1 tablespoon finely sliced sage leaves 2 teaspoons chopped rosemary 2 teaspoons freshly ground black pepper 1 teaspoon kosher salt, or more to taste zest from one lemon 1 teaspoon red pepper flakes 1 tablespoon olive oil - Roast ...

Better late than never! Yes, this post was supposed to be done on Monday, letting you all know I was off this week for Christmas break; but apparently with all the drinking, eating, shopping, and drinking, it never got done. So, just to make it official, I was off this week, and technically next week, since Allrecipes.com is on break until the New Year. However, I will be posting one last video for 2016, after the holiday, so stay tuned for that. In the meantime, have a wonderful holiday, and, as always, enjoy!  .

I never blame people for not wanting to work with fresh lobsters, but when it comes to lobster tails, there is no excuse. Well, I guess the enormous price tag is also an excuse, but other than that, no excuse.  Speaking of price tags, since the recipe is so straightforward, I�ll spend the rest of the post ranting about pre-thawed lobster at the market. When buying your tails, ask the person working the fish department to go into the freezer, and get you ones that are still frozen. Lobster tails are always flash frozen shortly after being caught, and sent to the grocery store in this state, which is how they should be sold, except they�re not.  What the grocery store does is thaw them, and pile them in the fish case, so you think a big batch of fresh lobster tails have just arrived from Cape Cod. They sit there for a day, or two, or three, getting less fresh and sweet by the minute. So, bypass the �fresh,� for the frozen, which are fresher. I really hope that all made sense, bu...

I adore a good hollandaise, and couldn�t survive without mayonnaise, but if I had to pick an all-time favorite �aise, it might just be b�arnaise. This tarragon-spiked, shallot-infused hollandaise is absolutely perfect with any and all steaks or roasts; especially lean ones, like our recent salt-crust beef tenderloin . A sauce made from 75% butter has some advantages, and elevating lean meat is just one of them. This is also excellent on potatoes, vegetables, as well as just about any seafood I can imagine. And as I mentioned in the video, this can be used to make quite the memorable eggs B enedict. We�re using the same revolutionary technique here that we featured in our last hollandaise sauce video, with one small tweak. If you�re feeling lucky, try to create your hollandaise over medium heat, instead of low. That�s what I usually use, but I played it safe, and went with low heat in that recipe, even though using medium is much faster. You�ll have to keep an eye on things, but you sh...

I received a food wish for lomo al trapo a while back, which I learned is a Col o mbian method for cooking beef tenderloin. The meat is encased in salt, wrapped in a kitchen towel, and then set on top of hot coals.  Crediting the intense heat, and salt crust, aficionados of this Col o mbian technique say it produces the juiciest, most flavorful beef tenderloin you�ve ever had. It really sounded amazing, and I wanted to try it, but realized many of you would have trouble explaining why you were destroying a perfectly good kitchen towel in the process. So, I decided to try a towel-free salt crust technique I�d used successfully on prime rib before, and despite some minor aesthetic issues, it worked amazingly well. Beef tenderloin is a lean cut of meat, which can make for a fairly boring roast, but that was not the case here. The tenderloin took on an intensely beefy flavor, and was so juicy that I thought something was wrong.   There was so much on the cutting board, I was afr...

The hardest thing about this amazing tarte flamb�e recipe isn�t the prep, or finding some exotic ingredient, it�s actually trying to explain to your guests why it�s not called pizza. I�m reminded of that old saying, �If it walks like a duck, talks like a duck, and looks like a duck, sometimes it�s a trout.� That�s right, while this is a pizza almost everywhere else, in certain places on the German/French border, it goes by the totally dessert-sounding name of tarte flamb�e. Just tell people the name comes from the fact it used to be cooked in a fire, and then trail off. Once your crust is pre-browned and topped, you have several options for bringing this to a successful, and hopefully crispy conclusion. Since the bottom is already browned, I usually just broil it on high, about 8 inches from the flame, for about 5 minutes, or until the top is looking just right. The other method would be to pop it in a 500 F. oven, for about 7-10 minutes, or until you�re completely happy. Or, you can a...

And by dream, I mean nightmare. I don�t test recipes. There is nothing in my contract that requires me to only post successful videos, and as you longtime viewers know, I do enjoy sharing the occasional flop, but this new and improved, vanilla bean pastry cream was not a one-take affair. I�ve wanted to update our old cr�me patisserie recipe for a while, and long story short, I became obsessed, and ended up suffering through seven non-perfect versions before I was finally satisfied. The key to a great pastry cream is using the minimum of starch. You need enough so the cream holds a shape, but not so much it interferes with the flavor. I found flour-based pastry creams easy to work with, but they have more of a pasty mouthfeel that gets in the way of the vanilla. That�s why this version is all corn starch, which we need less of to do the same job. Just be careful not to keep cooking it once it has thickened, otherwise you may compromise its thickening powers. With the holidays, and thei...

Despite a few minor and uninteresting technical difficulties, the pastry cream video will be posted tonight! Stay tuned!