Yes, We All Did See Too Much!

Some of you may have already seen this short and disturbing video clip of celebrity cook Paula Deen, and her recent wardrobe malfunction. Apparently, the weight of the cordless microphone set on her pants pulled them down causing her to moon the audience - who seemed to enjoy it a little too much.

This really upset me because if I ever get a show on Food Network, I had planned to do the exact same thing as a publicity stunt. Now, I've have to come up with a Plan B. The question in the poll is regarding whether you think this was an accident, or she planned the whole thing.

Did Paula Deen intentionally expose her buttocks?
	No! They probably just slipped from all the butter on her.
	Yes! That's how those southern ladies roll.
Free polls from Pollhost.com

Paula Deen Cake Photo (c) Flickr user bunchofpants

Faux Pho - Rhymes with D'oh - Spicy Vietnamese Beef Noodle Soup

This video recipe is my fairly weak attempt at the famous Vietnamese spicy beef noodle soup, Pho. As I shopped for the ingredients, I had a nice package of beef oxtail in my hand, but since I was just making a small batch, and I already had two beautiful beef shanks in the basket, I decided to not get them. That was a mistake.

While this beef noodle soup wasn't bad, it wasn't spectacularly great which is what Pho should be. The signature of this soup is a very rich, deeply flavored, collagen-infused beef broth. I overestimated the beef shanks, and it was lacking exactly what the oxtails would have added.

Also, to add to this Pho's fauxness, I went pretty light on the spices. Real Pho has more of the aromatic spices you'll see in the video. I also didn’t add the extra sliced beef that is traditional, like brisket, flank, and thinly sliced, rare filet mignon. I also didn’t char the ginger, which is recommended. I also didn't pronouce Pho correctly - I say, "Pho," when it's actually more like, "Fuh." Despite all this, I still had a pretty nice beef soup, but it really made me crave a real Pho.

Don’t get me wrong, I encourage you to make this recipe - the technique you'll see is fairly accurate, but I advise you to add a couple pounds of oxtails, and maybe twice the spices. Also, for homework, find the nearest Vietnamese restaurant and order a bowl of Pho so you can see what we are trying to do here. Enjoy!



Ingredients: (these are not what I used in the video, but what I wish I did):
2 beef shanks, and 2 lbs oxtails
1 tbsp oil
1 onion
2 whole cloves
6 clove garlic
1 bay leaf
1 cinnamon stick
1 tsp fennel seeds
1 tsp whole coriander
1 cardamom pod
6 whole star anise
6-inch piece ginger sliced, (browned with the beef)
2 tbsp sugar
1 tbsp soy sauce
2 tbsp fish sauce
3 quarts water (some will evaporate, you'll have about 2 quarts strained)

In the bowl:
rice noodles, prepped
bean sprouts
sliced jalapenos
sambal chili sauce
fresh lime wedges
fresh herbs - basil, mint and/or cilantro
optional: thinly sliced raw beef tenderloin

Some of my favorite soup video recipes:
Wonton Soup
Bumblebee Soup - A Hearty Bacon, Black Bean and Corn Chowder
French Onion Soup
Spicy Sausage and Kale Soup
Brodo di Manzo with Tortellini and Greens


* Please help support free video recipes, and visit my new sponsor, MOZO Shoes. Find out why chefs (like me) are buzzing about their great shoes!

Spicy Orange Bison Balls - Feeding My Inner Adolescent

Balls have always been problematic for menu and recipe writers. You can't write "Pork Balls" on a menu, you have to write "Pork Meatballs." Even though there would be no possibility of confusing these Bison balls with the reproductive parts of a male buffalo, the "balls" would never be written without the "meat." Well, I think it's high time this practice is sacked.

Are we still so immature as a nation that we can't just serve balls? Do we have to keep adding those extra letters for fear some 15-year old can't control his giggling at Hooters? Besides, now that 72% of all information (my estimate) is transmitted via text message, I would think we'd all benefit from chopping off a couple letters, e.g., MMA Tonys 4 bison balls.

This recipe is inspired by the retro classic, cocktail meatballs in grape jelly. I took that idea, along with my love of spicy orange beef, and came up with this combination. I chose bison as the meat due to its lower fat, and slight subtle gaminess. The very simple, spicy-sweet sauce with the savory bison balls makes a great pair.

These can be used for a main course over some rice, but are really great served as an Hors d'oeuvre at a party. Just make sure you make enough. These are very addictive, and you don’t want to leave some of your guests hanging. They could get testy. Enjoy!



Ingredients:
1 pound ground bison
2 cloves garlic, minced
1/2 cup plain breadcrumbs
1 egg, beaten
1/2 tsp Worcestershire sauce
1 tsp salt
1/2 tsp fresh ground black pepper
1 tbsp vegetable oil
2 tbsp sambal Asian chili sauce, or red pepper flakes
1/2 cup orange marmalade
1 tbsp soy sauce
1/4 cup rice vinegar
3 cups water

* Please help support free video recipes, and visit my new sponsor, MOZO Shoes. Find out why chefs (like me) are buzzing about their great shoes!

Green Curry Chicken - That's Hot

For many years hearing the word, "curry" was like fingernails on my culinary chalkboard. Where I'm from, "curry" meant a thick, greasy, bright yellow sauce made with copious amount of turmeric, covering chunks of mystery meat. I know, as good as that sounds, I still didn’t like it.

All through culinary school, and on into my early career in California, even the smell of turmeric made me cringe. It was my Kryptonite.

As the years went by, and my culinary horizons expanded, so did my understanding and appreciation of curries. I learned that the horrible yellow curry from my youth wasn't even really a true curry, and that curries came in almost every color, from countries all over Asia.

My favorite curries today are definitely the Thai red and green curries. Even though it's one of my older, and cruder productions, the Red Curry Beef Stew is still one of my favorite video recipes on the blog.

This green curry chicken recipe was filmed for About.com's Thai site and I was very happy with the results. As usual I take a few shortcuts to make this amazing dish accessible to the average American home cook, but the soul of the dish remains intact.

Traditionally, green curries are considered the "hottest" of all the Thai curries, and as you'll see in the video, the green curry paste, which is the base of the dish, is quite an intense formula.

Having said that, there's plenty of flexibility with how hot you decide to make it, although it should, at the very least, produce a little sweat (along with the accompanying endorphin rush). Enjoy!

Video Player Note: About.com no longer allows videos to be embedded off their site. So, to watch these clips just click on the graphic below and off you go. Just, don't forget to come back!

I'm in Corned Beef Hash Heaven

When I'm cooking corned beef, watching it simmer in the aromatic broth, I'll sometimes close my eyes and picture the delicious plate of food I have coming. The funny thing is, it's not the sliced corned beef and cabbage I'm dreaming of, it's the corned beef hash I'm going to be making with the leftovers.

There are certain dishes I would never talk someone into trying, or argue on behalf of its virtues. It's one of those, "there are two kinds of people in the world" things. Either you really love corned beef hash, or you don't eat it. It's not a dish for the indifferent.

Now, that the non-hash people have stopped reading, let's talk crust. As you well know, what separates a great hash from a transcendent hash is the "crust." You can't rush a corned beef hash crust - it's built slowly, over medium heat, with multiple turnings and pressings, the meat and potatoes crisped and caramelized in the combination of butter and beef fat.

I've always felt it's a poached eggs greatest achievement to meet its end on a pile of perfectly crusty corned beef hash. In addition to the textural pleasures, it also features one of the food world's greatest sights - the egg's golden yolk slowly running over and through the steaming hash. They don't know what they're missing. Enjoy!



Ingredients:
1 tbsp butter
1 1/2 pounds cooked corned beef, diced
1 1/2 pounds white potatoes, peeled quartered
1/4 cup prepared roasted tomato salsa
2 clove garlic, crushed
1 bunch green onions, white parts chopped, green parts reserved for garnish
salt and fresh ground black pepper to taste

Here are some more great breakfast video recipe ideas!
Sausage and Egg Pizza
Lemon Soufflé Pancakes
The Hangtown Fry
"Flattata" with Bacon, Potatoes, and Greens
Fancy Restaurant-Style French Toast



* Please help support free video recipes, and visit my new sponsor, MOZO Shoes. Find out why chefs (like me) are buzzing about their great shoes!

Homemade Flour Tortillas - Guest Starring Blanca Díaz

I just filmed a flour tortilla video for About.com, but since I'm not sure when it will air, I thought I would post this video I found on Youtube, which uses the same basic recipe.

It stars the lovely and talented Blanca Díaz. She doesn't do a voiceover, but this is a very well done, and easy to follow clip. I hope she inspires you to make some homemade tortillas. Enjoy!

Creamy Cauliflower Spaghetti Alfredo - Delicious and Not Scary

Those nutrition labels on food do not easily frighten me. But, one label that always takes my breath away is that of heavy whipping cream. The fat and calories are staggering, yet nothing compares to its indescribable effect on a recipe.

Those of you who made the chocolate mousse know what I'm talking about. It's the quintessential special occasion ingredient. So, when the craving struck for a nice spaghetti with Alfredo sauce recently, I decided to try an alternative to the 4,000-calorie all-cream version, and grabbed a head of cauliflower.

If there was a game (called "Oppafoodosites") where someone yells out a food word, and you have to yell back the complete opposite - "cauliflower" would be my response to "heavy cream." But, as you'll see in this video recipe, the creamy cauliflower puree, with just a small splash of cream, makes a beautiful sauce.

I also love the dusting of crispy Parmesan breadcrumbs that top this delicious pasta. I used the very fine, dry breadcrumbs instead of the larger homemade crumbs you've seen me use in other videos, since I wanted a very fine, almost gritty texture to top the creamy sauce.

This cauliflower spaghetti Alfredo is a great "bridge" recipe, helping us transition from rich, decadent Valentine's offerings to much leaner winter fare. This tastes and feels very rich, but is actually quite light. Enjoy!



Ingredients:
3 cloves garlic
2 tbsp olive oil
1 head cauliflower, cored, cut in large pieces
1/2 tsp dried Italian herb blend
1/2 tsp red pepper flakes, or to taste
salt and fresh ground black pepper to taste
4 cups water
1/4 cup heavy cream
1/2 cup grated Parmesan cheese
for topping:
1/2 cup fine bread crumbs
1/3 grated Parmesan cheese
1 tbsp olive oil
salt to taste
2 tbsp any chopped fresh herbs (thyme, parsley, oregano, basil, etc)
14-oz box spaghetti, cooked and drained
1/2 lemon, juiced

For another similar, and equally delicious cauliflower pasta video recipe, check out this oldie, but goody: Cauliflower Spaghetti “Aglio Olio"


* Please help support free video recipes, and visit my new sponsor, MOZO Shoes. Find out why chefs (like me) are buzzing about their great shoes!

Mango Sticky Rice - A 100% Chocolate-Free Valentine's Dessert

So, you can't or won't eat chocolate, and have been shunned by the rest of society (deservedly so)? What other food blog thinks about posting something for you poor bastards? This one. Here's a video recipe for Mango Sticky Rice that would make a delicious, and still very sexy Valentine's dessert.

Okay, I'll come clean - this video recipe wasn't really done for all you "I don't like chocolate" freaks of nature. It was filmed a while back for the Thai Foods site on About.com. This is one of those desserts that while you're eating it, you're thinking, "Why don't I make this more often?"

I'm not a huge mango fan, and don't generally crave tropical fruit, but there is no more perfect pairing for this uniquely-flavored fruit than a bowl of bright white sticky coconut rice.

You may have to search around a bit for the "sweet rice" called for, but most large grocery stores these days have fairly well-stocked Asian foods areas.

Standard Ethnic Recipe Disclaimer: I'm not Thai. I'm not even part Thai. So, I have no idea how authentic this version is, although I do know I'm not that concerned. I've seen this done using a bamboo steaming basket, which looked pretty cool, but I don't have one of those. Anyway, it tastes good to me and hopefully it will to you too.

For more Thai food info, please feel free to contact Darlene Schmidt, About's guide to Thai food, and tell her Chef John sent you. Enjoy!

> CLICK HERE TO WATCH VIDEO!

Valentine's Special: Just a Pinch of Chili Chocolate Mousse

Chocolate mousse is a surprisingly easy "fancy" dessert you can make for your Valentine's dinner. This video recipe shows my favorite basic chocolate mousse recipe, with the addition of a little dash of chipotle pepper - which really does some strange and wonderful things.

If you look back at the history of chocolate, it was certainly not enjoyed as the sweet treat we think of today. The Maya and Aztecs cultures both used the cacao beans, but they were most often fermented and made into a very bitter drink, often flavored with chili peppers.

So, unless you're dating a 3,000-year-old Mayan Goddess, I suggest something more along the lines of this modern chocolate mousse recipe, which still pays homage to the ancient spicy flavoring. You will be pleasantly surprised by how just a tiny dash of the hot, bittersweet spice brings out the full complexity of the chocolate.

Of course, I know that many of you just won't be able to pull the trigger. It just seems wrong to your culinary sensibilities, and that's all right. It's not really that big a deal. But, in one last attempt to convince you to give it a try, I will tell you that the Aztecs considered this chocolate chili concoction to be quite a powerful aphrodisiac.

If spicy peppers aren’t your thing, you can alter this recipe in more conventional ways with things like orange zest, or extracts like almond, coffee, and mint. One last tip, there's no need to sweeten the whipped cream garnish. The contrast of the plain, rich cream and the sweet, decadent chocolate underneath is a magical mix you don't want to mess with. Enjoy!



Ingredients:
3.5 oz dark chocolate bar, chopped or broken in small pieces (you can get away with
1 tablespoons butter
1/4 cup water, divided (2 tbsp for chocolate, 2 tbsp for egg mixture)
1 tablespoon white granulated sugar
2 large egg yolks
1/8 tsp ground chipotle
very tiny pinch of salt
1/2 cup plus 1 tbsp heavy whipping cream
extra cream and chocolate shavings to garnish, optional


Want to learn the proper technique for "folding," and a delicious breakfast recipe? Check out this video recipe for Lemon Soufflé Pancakes.



* Please help support free video recipes, and visit my new sponsor, MOZO Shoes. Find out why chefs (like me) are buzzing about their great shoes!

Valentine's Special: Sexy Salmon Belly-Wrapped Salmon on Potato Leek Chowder (you are so going to get some…)

Get some what? Compliments on your cooking, of course! This video recipe shows a new salmon technique I've been using lately, where the moist, fatty salmon belly portion is used to top the thicker, leaner part of the filet.

This really produces a fantastic piece of salmon, and when paired with a simple potato and leek chowder, would make a terrific Valentine's dinner idea. You can tell this was designed for some kind of special occasion by the green onion ties.

I normally avoid such contrivances, but when done in the context of cooking a Valentine's meal for the object of your affection (also, the object of your affectation), it seems very appropriate. The fact that you (seemingly) went through so much extra effort will convey a certain something about your other talents and abilities.

This is not a recipe for beginners. Having stated that, I will say that there's no good reason why this will not work even if you are a novice cook. The key is to watch the video 6 or 7 times, take a few notes, and secretly practice it before the main event.

It doesn’t get any better than being able to do a home cooked meal for your Valentine. Think of the savings, the privacy, and what many bachelors call the "home field advantage." But, there are a few things to consider to maximize the experience.

Find out about any food allergies beforehand. A trip to the emergency room will not impress your date or her grotesquely swollen face. Also, no scented candles! This salmon recipe isn’t as good when eaten in a room that smells like "Lavender Rain."

Lastly, if things seem to be going well, about halfway through dessert, lean over and say, "Would you like to put in your breakfast order now?" If she smiles shyly you know you're in business - if she gets insulted and leaves, you get to finish her dessert - it's a win, win. Enjoy!



Ingredients for 4 small or 2 large portions:
2 center cut salmon fillets, "pin bones" removed
salt and fresh ground black pepper to taste
1 tsp tarragon mustard
8 green onions
1 tbsp vegetable oil
1 slice bacon, sliced
1 clove garlic
1/2 tsp butter
1 leek, chopped,
1 1/2 cups diced Yukon gold potatoes
3-4 cups water, or as needed
pinch cayenne
red chile sauce to garnish, optional

Have you seen these other great salmon video recipes?
Salmon Cakes with Creamy Corn Relish
Garlic Ginger Basil Salmon
Broiled Salmon Glazed with Dijon and Rice Vinegar
“Hot Smoked” Salmon

For information on keeping your knives as sharp as mine, check out this video clip entitled, Knife Steels 101 - Let's Get Something Straight.



* Please help support free video recipes, and visit my new sponsor, MOZO Shoes. Find out why chefs (like me) are buzzing about their great shoes!

The Art of Seduction with Dave

I rarely post videos from other online culinarians, but once in a while I see something so brilliant, so perfectly done, I feel I have to share it with the rest of you. This Valentines Day video is from "Cookin' with Dave," starring Dave, who according to his apron is the "World's Greatest Chef."

I highly recommend watching the entire 13 minute clip several times to make sure you didn’t miss anything, but in case you just can't find the time, forward to about the 7 minute mark. That's when his date arrives and the magic truly begins.

Dave not only shows you how to make a gourmet steak dinner for two, he also gives lots of great pointers on making your Valentine feel very special. This is a 13-minute Tour de Force that is sure to inspire. Enjoy!

Disclaimer: If this is your first visit to Food Wishes, please know that this is meant as satire, and we really aren't a bunch of jerks. I'm sure Dave is a great guy - and many, many men will use this video to help close the deal.

Side Dish Stagnation? Spicy Tomato Rice to the Rescue!

This short and fascinating video recipe for spicy tomato rice will hopefully add a very nice, all-purpose side dish to your repertoire. Believe it or not, Chefs have a much tougher time coming up with starchy side dishes for meals than they do with the main items. Is this an issue for you as well?

This is probably due to the fact that new recipes for main courses seem almost infinite. At last count there were 2,769,241 ways to cook a chicken. By the way, while I typed that last sentence, 793 new ways to cook chicken were just invented.

Side dishes are another story. I do about five or six variations on mashed potatoes and that's it. Seems you can only do so many things to make it interesting before you run out of ideas. Kind of like Survivor. So, don't underestimate the importance of adding a new side dish to your arsenal.

This Spanish rice-inspired spicy tomato rice recipe is super easy to make, and is always a crowd-pleaser. When was the last time you had Spanish rice? The last time you went to Spain? That time you went to that Mexican place for that thing with those guys? If you can't recall, then it's time to watch this video and get busy. Enjoy!




Ingredients:
1 tbsp of butter
2 cups of white, long-grain rice
1/3 cup diced jalapenos
1/3 cup diced green onions
1 clove garlic, crushed
1 tsp chili powder or paprika
1/2 tsp chipotle and/or cayenne
1 tsp cumin
1/2 tsp salt
2 1/4 cups chicken stock
1/2 cup of tomato sauce


Do you have a rice cooking phobia? You're not alone! You may want to watch my How to Make Perfect White Rice video recipe.




* Please help support free video recipes, and visit my new sponsor, MOZO Shoes. Find out why chefs (like me) are buzzing about their great shoes!

Life, Liberty, and the Pursuit of Cheesy Happiness - An Adjustable All-American Macaroni and Cheese Recipe

"We hold these truths to be self-evident, that all men are created equal, that they are endowed by their Creator with certain unalienable Rights, that among these are Life, Liberty and the pursuit of Happiness."

What do those words from the Declaration of Independence have to do with macaroni and cheese? Not really that much. They were both created by Thomas Jefferson, who would have been considered one of the greatest Americans in history had he just come up with one of those brilliant ideas, let alone two.

This video recipe shows the basic steps to making classic, old-school macaroni and cheese. The adjustable aspect comes in when you decide how much pasta to boil. Most mac and cheese recipes that use this amount of cheese sauce call for 8-ounces of dry elbow macaroni. This makes for a very rich, cheesy, and gooey casserole that yields about 4 portions.

In this version I use the same standard cheese mixture, but boil the whole pound of macaroni. This also produces a lovely, crispy-topped dish of mac and cheese, but yields about 8 portions. This version is very tasty, very cheesy, but certainly not as rich, moist, or gooey. Of course, as I mention in the video, you can use 12-ounces and split the difference.

I know you still may be working on your chocolate lava cake homework, but when you have time try this recipe, and vary the amounts of pasta to find your personal preference.

One thing you won't want to change is the perfect crust technique I use for the topping. The surprisingly small amount of crumbs, covering just the right a mount of cheese, cooked at just the right temperature, will produce crust that even Mr. Jefferson would have been proud of. Enjoy!



Ingredients:
1 lb elbow macaroni
3-4 cups of grated sharp Cheddar cheese, or whatever
1/4 cup butter
1/4 cup flour
1/4 tsp dried thyme
1/4 tsp cayenne
1/8 tsp white pepper
1/4 tsp Worcestershire sauce
1 tsp salt
pinch of nutmeg
1 tsp Dijon mustard
3 cups milk
1/2 cup Panko breadcrumbs plus 1 tbsp butter

Another Satisfied Customer