I got the idea for making these from a guy named Rod Brooks, who hosts a sports talk show on KNBR, here in San Francisco.
Ironically, I was on my way to the gym when I heard him talking about a party he recently hosted, and for an appetizer he had simply set out bowls of cooked bacon. Genius.
I decided to take that idea and make it a little more holiday-ish by candying the strips of fatty pork. Let's face it, the holidays are all about taking our favorite things: sports, drinking, toys, food, etc., and enjoying them in seasonally acceptable levels of excess.
As I mention in the video, candied bacon is much more than a neat party favor. It makes the best BLT ever, and would make any plate of eggs so much more memorable.
One tip I forgot to mention in the clip – line your pan with foil! The caramelized bacon drippings are a little tough to wash off! Enjoy.
Ingredients: 1 pound thick center-cut bacon 1/4 cup packed brown sugar 2 tbsp maple syrup 2 tbsp rice vinegar black pepper to taste
My friend Lisa from Snack Girl sent me this short video with some of her holiday party survival techniques. Apparently my "eat as much as you can at the beginning of the party to stretch your stomach" strategy is not the best approach! For more info, you can check out Lisa's website (warning: she a Ph.D., so watch your grammar).
Last month I saw a breathtakingly beautiful clams casino photo (lower right) by the one and only Jaden Hair from Steamy Kitchen.
They were so sexy, so tantalizing, so enticing, I was literally salivating at the thought of slurping one down. It was pure food porn on the half shell.
Clams casino is one of my all-time favorite things to eat, and Jaden's post had me wondering why it had been so long since I'd made some. I decided a video recipe for this American classic was in order, especially since we’re in the heart of the holiday party season.
Not only is clams casino an easy recipe to prepare, it can be made ahead of time and popped into the broiler whenever you're ready.
The ethereal combination of butter, garlic, bacon, and clams is ridiculously delicious. Make a few trays of these, put some champagne on ice, and get ready to hear a whole lot of "what a great party!"
Thanks to Jaden for the idea, and for letting me post her luscious photo. You can check out her clams casino post here, and get another steamy take on this great appetizer. Enjoy!
Ingredients: 12 medium-sized (about 2 1/2-inches) littleneck clams 1 tablespoon unsalted butter 2 strips center-cut bacon, each sliced into 6 equal pieces 2 tablespoon finely diced red bell pepper 2 garlic cloves, finely minced 1/4 cup plain breadcrumbs 1 tablespoon finely grated Parmesan freshly ground black pepper pinch of salt chopped flat leaf parsley lemon wedges rock salt as needed
I was going to repost my famous "Secret Underwater Pomegranate Trick" video, but the video quality was so horrible (it was one of my first how-to videos) I decided to re-shoot it with the new SLR camera. I'm so glad I did! It looks amazing, if I do say so myself.
There is nothing quite like the sweet/tart explosion of a pomegranate kennel, but so many people avoid this great holiday fruit because of the mess associated with liberating the jewel-like seeds. This video should take care of that.
Any winter salad becomes extra special with a scattering of pomegranate seeds, and they're also a natural for garnishing all kinds of desserts – pomegranate cheesecake anyone? I really hope you give this technique a try. Enjoy!
I was so tired from flying cross-country last night, there was just no way I was going to have a fresh, new video to post today. So, I was very happy when I realized I'd saved this salmon hash recipe shot for About.com.
I really, really love traditional corned beef hash. It's on my short list of potential "last meals." There are few things sexier than the yolk of a perfectly cooked poached egg slowly flowing over and into a crusty corned beef hash. The problem is, a steady diet of corned beef hash and poached eggs for breakfast may bring about this "last meal" much more quickly than one would prefer. So, as a more heart-friendly alternative I offer you this recipe. Enjoy!
Note: This video was shot for About.com, so when you click on the video below, you'll be taken to the recipe page there (complete with transcript and ingredients).
Hello from freezing, icy, snowy, rainy, windy Western New York. I haven’t posted anything in an unprecedented three days, and I'm getting a little shaky, so I was glad that this chestnut video I did for About.com went live.
I've been super busy finishing the final book plan for my American cookbook, and I'm happy to report I've just made my deadline! I'm flying back to San Francisco tomorrow and should have things back to normal soon. In the meantime, here's a quick tutorial for roasting chestnuts – a delicious and very traditional Christmas treat. Enjoy!
Note: This video was shot for About.com, so when you click on the video below, you'll be taken to the recipe page there.
I got the idea for making these from a guy named Rod Brooks, who hosts a sports talk show on KNBR, here in San Francisco.
As I mention in the video, candied bacon is much more than a neat party favor. It makes the best BLT ever, and would make any plate of eggs so much more memorable.
