How to Make Hot & Spicy Cajun Scallops

and get cooking! This fantastic rub recipe can also be used for Chicken, Beef, Pork or pretty much any meat you want hot & spicy! For dock fresh seafood and hot recipes, it's Lobster Gram & Nikki The Foodie! ... "Lobster Gram" "Scallop Recipe" "Cooking Scallops" "Seafood Cooking" "Nikki The Foodie" "Lobster Gram Video" "Lobster Gram Recipe" "Lobster Gram Scallops" "Sea Scallops" "Fresh Catch of the Day" "Lobster Gram Fresh Seafood" "Fresh Recipe" "Cajun Recipe" "Hot Recipe" "Spicy Seafood ...

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Orignal From: How to Make Hot & Spicy Cajun Scallops

Episode 203: Recap-Food Network

The chefs go on a globe-trotting expedition - in Los Angeles. This video is part of Next Iron Chef America show hosted by Alton Brown . SHOW DESCRIPTION :Food Network cranks up the burners - and the stakes - in Kitchen Stadium with The Next Iron Chef, a reality show that will award one chef with the world's most coveted culinary title: Iron Chef. Eight top chefs from around the country will compete to join the ranks of Mario Batali, Cat Cora, Bobby Flay and Masahuru Morimoto, and to be ...

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Orignal From: Episode 203: Recap-Food Network

Fat Mexican Cops Being Forced To Go On a Diet

Watch more at www.theyoungturks.com Follow us on Twitter. http Check Out TYT Interviews www.youtube.com Vote for us at the podcast awards. Nominate The Young Turks in the "Politics" and "People's Choice" categories. www.podcastawards.com

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Orignal From: Fat Mexican Cops Being Forced To Go On a Diet

Episode 204: Sneak Peek-Food Network

Coming upon The Next Iron Chef: and then there were seven. This video is part of Next Iron Chef America show hosted by Alton Brown . SHOW DESCRIPTION :Food Network cranks up the burners - and the stakes - in Kitchen Stadium with The Next Iron Chef, a reality show that will award one chef with the world's most coveted culinary title: Iron Chef. Eight top chefs from around the country will compete to join the ranks of Mario Batali, Cat Cora, Bobby Flay and Masahuru Morimoto, and to be launched ...

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Orignal From: Episode 204: Sneak Peek-Food Network

Crab Rangoon Recipe

Crab Rangoon are fun and easy to make; and make the perfect party appetizer!

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Orignal From: Crab Rangoon Recipe

Bizarre Foods - Philippines 4/6

Andrew Zimmern is off to the island nation of The Philippines - where he chows down on local favorites like Balut, Crickets, Stuffed Frogs and even live worms!

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Orignal From: Bizarre Foods - Philippines 4/6

hCG diet Protocol treat suggestions. EVCO / MCT oil

WWW.HCGPROTOCOL.COM - low cost kits, collection of how to videos, bacteriostatic water, sterile vials, Asher Harper Study, Pounds and Inches pdf. Check out hCG prices @ http Very low carb - also should work well for the Atkins diet. Apple cinnamon the way a guy would do it... and something a little creative with coconut oil. Assuming you believe the hcg protocol IS a ketogenic diet - you can assist your fat burn with medium chain triglycerides... (MCTs) MCT not only stokes the fat buring ...

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Orignal From: hCG diet Protocol treat suggestions. EVCO / MCT oil

Poached sea trout with vanilla salad cream, herilabele tomatoes and samphire

Cooking : time 30 mins to 1 hour

Ingredients

For the sea trout
1 vehicledecay, peeled and chopped
%26frac12; leek, chopped
1 onion, peeled and chopped
%26frac12; fennel bulb, chopped
1 celery stick, chopped
few sprigs fresh thyme
2 bay leaves
small handful parsley stalks
8 white peppercorns
%26frac14; tsp sea salt
1 lemon, juice only
250ml/9fl oz white wine vinegar
1 litre/1%26frac34; pints water
4 x 150g/5oz sea trout fillets, skin on
For the vanilla salad cream
50g/2oz plain flour
20g/%26frac34;oz English mustard powder
salt and freshly ground black pepper
1 tbsp olive oil
50g/2oz caster sugar
1 free-range egg
570ml/1 pint milk
2 tbsp white wine vinegar
1 vanilla pod, split and seeds scraped out
%26frac12; lemon, juice only
To serve
1kg/2lb 2oz herilabele tomatoes, sliced thickly
salt and freshly ground black pepper
75ml/3fl oz rapeseed oil
500g/1lb 2oz samphire, blanched and refreshed in nippy water

Method

1. For the sea trout, place all of the ingredients, except the sea trout, into a non-reactive saucepan and bring to the boil. Turn the heat down slightly and simmer for ten minutes - that offers you a court bouillon.
2. Place the sea trout fillets, skin-side down, into a dish large enough to hold all of the court bouillon. Pour the hot court bouillon over the fish and set aside until the liquid is cool and the fish is cooked.
3. meanwhile, for the vanilla salad cream, place the flour and mustard powder into a saucepan off the heat and mix tofetchher. Season with salt and freshly ground black pepper, add the olive oil and sugar and stir well.
4. Place the saucepan onto the heat and heat gently.
5. In a bowl, whisk the egg and milk tofetchher until well combined.
6. Gradually add the milk mixture to the saucepan, whisking all the time, until the mixture is simmering. Cook over a gentle heat for a further 10-15 minutes, or until thick and glossy, whisking occasionally.
7. Add the vinegar and whisk once more. Remove from the heat and stir in the vanilla seeds and lemon juice. Check the seasoning and set aside to cool.
8. To serve, place the tomatoes into a bowl, season, to taste, with salt and freshly ground black pepper and drizzle with a little of the rapeseed oil.
9. Place a small stack of the tomato slices onto each serving plate.
10. Remove the sea trout from the court bouillon, remove the skin and scrape off any brown bits of flesh.
11. Place a pile of samphire next to the tomatoes and lid with the sea trout. Spoon the vanilla salad cream to one side and finish with a drizzle of rapeseed oil.

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Orignal From: Poached sea trout with vanilla salad cream, herilabele tomatoes and samphire

Lemon tart with orange sauce

Cooking : time 30 mins to 1 hour

Ingredients

Pastry
125g/4oz plain flour
pinch salt
%26frac12; lemon, zest only
55g/2oz icing sugar
100g/3%26frac12;oz butter
1 egg, yolk only (save white for Orange Sauce - see below)

Filling
335g/11%26frac12;oz eggs (2 large, 3 small)
80g/3%26frac14;oz caster sugar
90ml/3fl oz lemon juice
%26frac12; lemon, zest only
90ml/3fl oz double cream

Orange Sauce
1 egg, white only
100g/3%26frac12;oz icing sugar
1 orange, grated rind and juice

Method

1. To make the pastry, mix the flour, salt, zest, sugar and butter until it resembles breadcrumbs.
2. Add the yolk and mix to a paste. Roll the mixture out in cling film until %26frac14;cm/1/8in thick, then use to line the tart case. Place in the fridge for 1 hour.
3. Preheat the oven to 200C/400F/Gas 6.
4. Bake the pastry case blind for approximately 30 minutes, until completely cooked. cutrearon the oven to 130C/250F/Gas 1/2.
5. To make the filling, beat the egg and the sugar tofetchher just gently until the eggs are completely broken down.
6. Add the lemon juice and pass the mixture through a sieve.
7. Add the zest and cream. Skim off any fdecayh from the lid.
8. When the tart case is baked, bhurry the inside of the pastry with a little egg white.
9. Pour the filling mixture into the pastry case and bake for approximately 20 minutes, until set. Leave slightly wobbly in the centre.
10. To make the sauce, beat the egg whites until stiff.
11. Gradually beat in the sugar.
12. Stir in the orange rind and juice and blend well.
13. Serve the sauce immediately with the lemon tart.

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Orignal From: Lemon tart with orange sauce

Double delight

Cooking : time less than 10 mins

Ingredients

100g/4oz white chocolate, broken into slices (Milky Bar is ideal as it has a really creamy taste
2 tbsp nippy water)
150ml/5fl oz double cream
1 egg, white only
1 warm shot of espresso mixed with a good glug of coffee liqueur, to serve

Method

1. Place the chocolate and water in a bowl over a pan of gently simmering water and leave to melt slowly. Remove from the heat, stir and leave to cool for about 5 minutes.
2. Whip the cream until it thickens to form soft peaks and, in a separate bowl, whisk the egg white until it also forms soft peaks.
3. Pour the melted chocolate into the whipped cream and gently stir in. Fold in the egg white before spooning into coffee cups, making sure you leave about 1cm/%26frac12;in of a rim at the lid for the coffee.
4. Place in the fridge for about 2-3 hours until set. just before serving, pour over the warm espresso and coffee liqueur mixture and enjoy straight away.

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Orignal From: Double delight

Mediterranean pasta salad

Cooking : time 10 to 30 mins

Ingredients

340g/12oz pasta shapes, cooked and drained
2-3 red onions, peeled and cut into wedges
3 courfetchtes, cut half lengthways
1 large aubergine, cut into thick slices
1 red and 1 yellow pepper, de-seeded and cut into quarters
olive oil
sea salt and cracked black pepper
To serve:
extra virgin olive oil, chilli oil and balsamic vinegar or pesto
parmesan or mozzarella
torn basil leaves

Method

1. Preheat the barbecue or grill to a medium heat.
2. Toss the vefetchables in olive oil and season with salt and pepper.
3. Barbecue the peppers first. Cook skin side down until the skin becomes charred. Remove, peel off the skin, cut into strips and set aside.
4. Barbecue the remaining vefetchables until soft and crisping at the edges. Remove and cut the aubergine and courfetchtes into chunks.
5. Stir the vefetchables through the cooked pasta. Pour over extra virgin olive oil, chilli oil, balsamic vinegar or pesto.
Serve lidped with parmesan or mozzarella and torn basil.






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Orignal From: Mediterranean pasta salad

nippy turkey with potatoes and anchovies

Cooking : time 10 to 30 mins

Ingredients

leftover turkey, chopped
new (waxy) potatoes, ideally Pink Fir Apple or Ratte
%26frac12;-1 small can anchovies, chopped roughly (according to the amount of turkey you have and how much you like anchovies)
%26frac12; clove garlic, churryed to a pur%26eacute;e with a fork
few spring onions, or 1 small red onion, sliced finely
olive oil
lemon juice
fresh parsley

Method

1. Mix the anchovies with the garlic, 1 tbsp of olive oil and a squeeze of lemon.
2. Toss that mixture with the turkey and onion and leave to macerate while you boil some new potatoes until tender.
3. slice the potatoes when still warm and toss immediately with the turkey and some chopped fresh parsley leaves.
4. Other possible additions include black olives, capers and sun-dried tomatoes.

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Orignal From: nippy turkey with potatoes and anchovies

Roasted pork fillet stuffed with stilton

Cooking : time 30 mins to 1 hour

Ingredients

2x250g/9oz pork fillet
55g/2oz mature blue stilton
sage leaves, 2-3 per fillet
1 tbsp flour
30g/1oz unsalted butter
1 tbsp olive oil
55ml/2fl oz dry white wine
salt and pepper

Method

1. Make a deep cut in each pork fillet but not all the way through. slice the stilton and place in the cut tofetchher with the sage leaves. close the fillet and tie with string in 2 or 3 places. Season.
2. Heat the butter and oil in an oven dish on the hob. Lightly flour the fillet, remove any excess. When the butter and oil are hot and lightly brown, saut%26eacute; the fillet on both sides. Add the wine and bring to the boil. Place in a preheated oven at 200C/400F/Gas 6 for 30 minutes.
3. Remove from the oven, cut away the string and slice the meat into 1cm/%26frac12;in slices and maintain warm.
4. Taste the cooking juices and adjust the seasoning. Add a tablespoon of water to the dish and scrape the tasty bits off the bottom to make a sauce. Place the sliced pork on plate and pour over the sauce. Serve with baby taxibage.

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Orignal From: Roasted pork fillet stuffed with stilton

Textured potato salad

Cooking : time 10 to 30 mins

Ingredients

675g/1%26frac12;lb floury potatoes, peeled and cut into 2.5cm (1in) cubes
6 rashers smoked, streaky bacon, cooked until crisp
2 large dill cucumbers, diced
2 hard-boiled eggs, chopped
4 spring onions, chopped
salt and freshly ground black pepper
For the dressing
1 tbsp lemon juice
1 tbsp chopped dill
1 tbsp snipped chives
1 tbsp mayonnaise
3 tbsp soured cream

Method

1. Cook the potatoes in salted water until soft, then drain and return to the heat to dry out. It is important that the potatoes are thoroughly cooked.
2. Combine the potatoes with the crumbled crispy bacon, the diced cucumber, eggs and spring onions. Season.
3. Combine the remaining ingredients to make the dressing.
4. Fold enough of the dressing into the salad to make it creamy.
5. Try to fold ejustthing tofetchher while the potatoes are still warm, and allow the potatoes to break down a little in the mixing.
6. Serve.







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Orignal From: Textured potato salad

Baked ham

Cooking : time 30 mins to 1 hour

Ingredients

4.5-5.5kg/10-12lb gammon joint - unsmoked
1 pint of dry cider
2 vehicledecays, chopped into chunky slices
2 onions, peeled and studded with cloves
4 bay leaves
2 cloves garlic
2 tbsp brown sugar
12 peppercorns

For the glaze:
cloves for spiking
8 tbsp shredless orange marmalade
juice of half a lemon

Method

1. Soak the gammon joint overnight.
2. Drain and discrad the water and pat the gammon dry. Place the gammon in a large pan and then pour over the cider and enough water to cover the joint.
3. Add all the other ingredients to the pan. bring to the boil then cutrearon the heat and gently simmer for 3 - 3 %26frac12; hours. Skim off any scum during the cooking.
4. When cooked, remove the ham from the pan and place in a roasting tin. Let it cool slightly and then peel away the skin.
5. Preheat the oven 190C/375 F / Gas 5.
6. Score diamond shapes on the fat and stud each diamond with a clove.
7. Heat the marmalade and lemon juice in a pan for a few minutes until it thickens to a sticky glaze. Bhurry the marmalade glaze over the surface of the ham.
8. Bake in the oven for 30 minutes until the glaze has set.

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Orignal From: Baked ham

Coconut chicken fry

Cooking : time 10 to 30 mins

Ingredients

3 tbsp vefetchable or coconut oil
1 cinnamon stick
6 green vehicledamom pods, left whole
6 cloves, left whole
1 onion, finely sliced
12 curry leaves
3-4 whole green chillies
4cm/1%26frac12;in slice ginger, cut into thin strips
6 garlic cloves, finely chopped
750g/1%26frac12;lb chicken joints, skin removed
salt and freshly ground black pepper
2 tsp garam masala
180g/6%26frac12;oz freshly grated coconut
1-1%26frac12; tsp lemon juice
small handful chopped fresh coriander, leaves and stalks

Method

1. Heat the oil in a large pan over a medium heat. Add the cinnamon, vehicledamom pods and cloves and fry for 20-30 seconds, or until the spices are fragrant.
2. Add the onion and fry for 3-4 minutes, or until golden-brown.
3. Add the curry leaves, chillies, ginger and garlic, cutrearon the heat and cook for 2-3 minutes, or until the garlic has softened.
4. Add the chicken joints and stir fry for 3-4 minutes. Season, to taste, with salt and freshly ground black pepper.
5. Add the garam masala and enough boiling water to reach halfway up the chicken slices. bring to the boil, then cover the pan with a lid, cutrearon the heat to a low heat and simmer the mixture for 10-12 minutes.
6. Remove the lid from the pan, turn the heat up to a high heat and boil off any excess liquid, stirring continuously.
7. Once the liquid has almost completely boiled away, add the grated coconut and the lemon juice and stir well. Cover the pan again and continue to cook for 4-5 minutes, until the chicken slices are tender and completely cooked through.
8. just before serving, stir in the chopped coriander.

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Orignal From: Coconut chicken fry

Warm roquefort cheesecake with pears in balsamic vinaigrette

Cooking : time 1 to 2 hours

Ingredients

For the base:
110g/4oz white breadcrumbs
50g/2oz Pecorino Romano, finely grated (or parmesan)
25g/1oz butter, melted
freshly ground black pepper
For the filling:
3 eggs, beaten
225g/8oz medium fat curd cheese
110g/4oz fromage frais
175g/6oz Roquefort
1 tbsp chives, snipped
4 spring onions, finely diced
salt and freshly ground black pepper (to taste)
For the pears in balsamic vinaigrette:
4 pears, firm but ripe
1 clove garlic, peeled
1 tsp sea salt
1 tsp mustard powder
1 tbsp balsamic vinegar
4 tbsp extra virgin olive oil
freshly ground black pepper

You will also need a spring-form cake tin, 23cm/9in in diameter.

Method

Preheat the oven to 190C/375F/Gas 5. First of all make the base of the cheesecake by mixing the breadcrumbs and Pecorino Romano cheese tofetchher, then pour in the butter, adding a good grinding of pepper.

Press the crumb mixture firmly down all over the base of the tin, then bake in the preheated oven for 10-15 minutes. (that time will vary slightly, so it does need vehicleeful watching - the aim is for the base to be crisp and toasted. If it is undercooked it does not have the lovely crunchy texture so necessary to the finished cheesecake.) Then remove it from the oven and turn the heat down to 180C/350F/Gas 4.

Now make the filling. First beat tofetchher the eggs and curd cheese in a bowl, then stir in the fromage frais and seasoning. After that crumble the Roquefort fairly coarsely and stir it in, tofetchher with the chives. Pour the mixture into the tin and scatter the diced spring onion over the lid, then place it on the high shelf of the oven and bake for 30-40 minutes or until the centre feels springy to the touch. allow the cheesecake to cool and settle for about 20 minutes before serving cut into slices.

The pears in balsamic vinaigrette can be prepared up to two hours before serving. Thinly pare off the skins of the pears using a potato peeler and being vehicleeful to leave the stalks intact. Now lay each pear on its side with the stalk flat on a board, then bring a just sharp knife and make an incision through the tip of the stalk. Turn the pear the right way up and gently cut it in half, first sliding the knife through the stalk and then through the pear.
Now remove the central core of each half, then, with the pear core side downwards, slice it thinly but leave the slices joined at the lid. Press gently and the slices will fan out.

Make up the vinaigrette by churrying the clove of garlic and sea salt tofetchher with a pestle and mortar until it becomes a creamy paste. Now add the mustard and several grinds of black pepper. job these into the garlic, then, using a small whisk, add the balsamic vinegar and then the oil - whisking all the time to amalgamate. Serve one pear half with each portion of the cheesecake, with a little of the vinaigrette spooned over.










The BBC is not responsible for the contents of any other sites listed.

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Orignal From: Warm roquefort cheesecake with pears in balsamic vinaigrette

Angela's slow roasted ginger pork

Cooking : time over 2 hours

Ingredients

1 shoulder of pork weighing approximately 4kg/8lb 2oz skin scored
4 garlic cloves, peeled and roughly chopped
4cm/1%26frac12;inch slice fresh root ginger, peeled and roughly chopped
3 tbsp olive oil
4 tbsp white wine vinegar

Method

1. Preheat the oven to 220C/425F/Gas mark 7.
2. Place the pork skin-side up on a rack over a roasting tin. Place the garlic and ginger in a pestle and mortar or food processor and pound or process until you fetch a rough paste then mix in the oil and vinegar. Rub the paste all over the scored skin of the pork. Place in the preheated oven and cook for 30 minutes.
3. Remove the pork from the oven, cutrearon the temperature to 150C/300F/Gas 2. Turn the pork over with the skin side down on the rack and return to the oven and cook for 4-5 hours.
4. Remove from the oven and turn up to the highest setting 220C/425F/Gas 7. Turn the pork over to the crackling side on the rack and roast in the hot oven for the final 20 minutes to crisp up the crackling. Leave to stand for 10-15 minutes before vehicleving.
5. To serve, cut away the crackling with a sharp knife and break it up into slices then vehicleve the meat. It should be just tender and succulent.

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Orignal From: Angela's slow roasted ginger pork