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//global variablesvar cdnRoot = 'http://cdn.abclocal.go.com';var webRoot = 'http://livewellnetwork.com';var section = 'goodcookin';var mimeType = 'video/mp4; codecs="mp4v.20.8, mp4a.40.2"';var mp4MimeType = 'video/mp4; codecs="avc1.42E01E, mp4a.40.2"';var mobileVideoSrcPath = 'http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC3111Aweb02.mp4'; var isValidMP4 = true;var queryString = 'site=lwhd&id=8060723&pid=8060797§ion=goodcookin';var isOTVdebuggingOn = false;var fallbackToFlash = 'null';var videoFileNotValid = 'Unable To Load Video With Path: http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC3111Aweb02.mp4';var display3gpInfoMessage = 'Sorry, but this video won?t play on your device. Soon, all new video will play across all devices.';function fallback(video) {//$('videoplayer').setHTML(videoFileNotValid);//display 3gp info messagedocument.getElementById('html5player').innerHTML = display3gpInfoMessage;}Heat oil in pot for deep frying to approximately 350 degrees. Dredge crab in cornstarch, shaking off excess. Deep fry for 4 minutes minute, drain.
Heat wok or large saute pan on high, add oil and sweat the garlic and ginger for about 10 seconds, add the oyster sauce, black pepper, water and butter. Add the sugar and taste.
Lower the heat and slowly stir the sauce until the butter has thickened the sauce. Add the crab to the sauce and toss to coat the pieces evenly. Plate the crab and garnish with scallions and lime wedges. Serve with plenty of napkins and ice cold beer.
Note: You can substitute the Dungeness crab with jumbo prawns, blue crab or lobster.
* Alexander Ong's culinary history is as vibrant & exciting as his cuisine. Born in Malaysia, his career began in "controlled chaos" at the 600-cook kitchen of the Shangri-La Hotel. His expedition west began in Bermuda as the Chef de Partie at the Southampton Princess Hotel. In the years following, Ong helmed kitchens at the Ritz-Carlton Hotels in Atlanta and Amelia Island and served as Chef Tournant at Caesar's Tahoe. Finally settling in the Bay Area, he served as the executive chef for the Orocco East-West Supper Club, the senior sous chef for Stars and opening chef at Le Colonial. In 2001, Betelnut invited Ong to take the reigns of their kitchen. His creativity keeps Betelnut thriving as one of the Bay Area's most popular and successful restaurants.
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//global variablesvar cdnRoot = 'http://cdn.abclocal.go.com';var webRoot = 'http://livewellnetwork.com';var section = 'goodcookin';var mimeType = 'video/mp4; codecs="mp4v.20.8, mp4a.40.2"';var mp4MimeType = 'video/mp4; codecs="avc1.42E01E, mp4a.40.2"';var mobileVideoSrcPath = 'http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC2911AWEB01.mp4'; var isValidMP4 = true;var queryString = 'site=lwhd&id=8041021&pid=8041046§ion=goodcookin';var isOTVdebuggingOn = false;var fallbackToFlash = 'null';var videoFileNotValid = 'Unable To Load Video With Path: http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC2911AWEB01.mp4';var display3gpInfoMessage = 'Sorry, but this video won?t play on your device. Soon, all new video will play across all devices.';function fallback(video) {//$('videoplayer').setHTML(videoFileNotValid);//display 3gp info messagedocument.getElementById('html5player').innerHTML = display3gpInfoMessage;}Heat a tablespoon of olive oil in a large heavy skillet over medium heat. Add the onion and saut? until it is golden, about 8 minutes. Put in the bell peppers, celery, and garlic and saut? 1 minute more. Mix in the paprika and thyme and cook for another minute. Add the tomatoes, wine, stock, cream, and sausage, and boil until the sauce thickens slightly, stirring occasionally, about 10 minutes. This sauce can be prepared ahead. Cover and refrigerate until needed. Bring it to a boil before continuing.
Preheat the oven to 400 degree oven. Dip the eggplant rounds in olive oil and place on a cookie sheet. Bake until quite soft, about 20 minutes. Set aside.
Add the red snapper and shrimp to the sauce. Reduce the heat to a simmer and cook for 3 minutes. Add the oysters and crabmeat and simmer for 1 or 2 minutes until the oysters are plump. Season with salt and pepper to taste. Arrange the eggplant slices in the center of shallow bowls. Spoon the ragout over the eggplant and serve with rice on the side.
* Louisiana cooks learned long ago that tangy, smoky flavors of pork sausage such as andouille are a perfect complement to seafood. Many classic New Orleans dishes reflect this perfect marriage of the sea and the land. Cajun and Creole classics such as jambalaya, seafood gumbo, stuffed eggplant, and stuffed crab, all link spicy sausage and seafood together. This elegant ragout bathes the seafood in a rich sauce flavored with andouille. The addition of cream makes this a rich and delicious dish for a main course or you can serve smaller portions as an elegant appetizer or first course at a Creole banquet.
For more information about the Charcuterie Class with Bruce Aidells visit http://www.honolulumagazine.com/.
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//global variablesvar cdnRoot = 'http://cdn.abclocal.go.com';var webRoot = 'http://livewellnetwork.com';var section = 'goodcookin';var mimeType = 'video/mp4; codecs="mp4v.20.8, mp4a.40.2"';var mp4MimeType = 'video/mp4; codecs="avc1.42E01E, mp4a.40.2"';var mobileVideoSrcPath = 'http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC2911AWEB04.mp4'; var isValidMP4 = true;var queryString = 'site=lwhd&id=8041033&pid=§ion=goodcookin';var isOTVdebuggingOn = false;var fallbackToFlash = 'null';var videoFileNotValid = 'Unable To Load Video With Path: http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC2911AWEB04.mp4';var display3gpInfoMessage = 'Sorry, but this video won?t play on your device. Soon, all new video will play across all devices.';function fallback(video) {//$('videoplayer').setHTML(videoFileNotValid);//display 3gp info messagedocument.getElementById('html5player').innerHTML = display3gpInfoMessage;}Learn how you can make sure you choose what's best for you and the oceans when it comes to seafood.Monterey Bay Aquarium's Seafood Watch raises consumer awareness through our pocket guides, website, mobile applications and outreach efforts. We encourage restaurants, distributors and seafood purveyors to purchase from sustainable sources. Seafood Watch recommendations are science-based, peer reviewed, and use ecosystem-based criteria.
For Seafood Watch List information visit Montereyaquarium.org.
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//global variablesvar cdnRoot = 'http://cdn.abclocal.go.com';var webRoot = 'http://livewellnetwork.com';var section = 'goodcookin';var mimeType = 'video/mp4; codecs="mp4v.20.8, mp4a.40.2"';var mp4MimeType = 'video/mp4; codecs="avc1.42E01E, mp4a.40.2"';var mobileVideoSrcPath = 'http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC3111Aweb01.mp4'; var isValidMP4 = true;var queryString = 'site=lwhd&id=8060721&pid=8060762§ion=goodcookin';var isOTVdebuggingOn = false;var fallbackToFlash = 'null';var videoFileNotValid = 'Unable To Load Video With Path: http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC3111Aweb01.mp4';var display3gpInfoMessage = 'Sorry, but this video won?t play on your device. Soon, all new video will play across all devices.';function fallback(video) {//$('videoplayer').setHTML(videoFileNotValid);//display 3gp info messagedocument.getElementById('html5player').innerHTML = display3gpInfoMessage;}Flavor step: In a medium bowl, whisk together the minced garlic, ginger, sweet sherry, soy sauce, Hoisin sauce, brown sugar and dry mustard. Place the pork in a large zip-lock bag or covered bowl and pour the marinade over. Refrigerate overnight or up to 3 days, turning a few times to coat the pork with the marinade.
Thirty minutes before cooking, remove the pork from the marinade. Preheat the oven to 450 dgree oven for pork tenderloin or Boston butt strips or 400 degree oven for ribs or pork chops which will take longer to cook -- the higher temperature may cause the sugar to burn.
Place the meat on a rack above a shallow pan that has been lined with aluminum foil. Mix together the ingredients for the Honey Baste (honey and brown sugar) and brush it generously over the meat.
Roast pork tenderloins for 10 to 12 minutes or until the internal temperature reaches 145 degree oven. Brush the meat 3 times while it cooks with Honey Baste for all the cuts. Roast all the other meats to an internal temperature of 150 degree to 155 degree oven. Spare ribs will take 45 minutes to 1 hour, pork chops and country-style ribs will take 30 to 45 minutes.
Brush the meat with the Honey Baste one last time when you remove it from the oven. Allow the meat to rest, loosely covered with foil, for 5 to 10 minutes before carving.
* The Chinese have long been the world's masters at pork cookery. They know how to bring out pork's succulent flavor while keeping it juicy and tender. A basic ingredient in many Chinese pork dishes including soups, sauteed noodles, stir-fries, and stuffings for dumplings is the marinated roasted pork usually called barbecued pork or char su. Most Chinese chefs prepare char su from large strips cut from butterflied pork shoulder butts. This has more fat than the loin or tenderloin, but is also juicier and more flavorful. The marinade below works equally well with the traditional Chinese cut, and spare ribs, country-style ribs, baby back ribs, thick pork chops, pieces of boneless loin, or pork tenderloins. Once it is marinated, all you have to do is place the meat on a rack and roast it in a 350 degree oven to the appropriate degree of doneness, brushing it occasionally with a baste of honey and brown sugar.
When it is cooked, the pork can be eaten hot or at room temperature. You can serve it sliced over steamed baby bok choi, boiled chinese broccoli, stir-fried snow peas or other vegetables. Serving portions depend on whether the meat has bones or not: a slab of spare ribs will feed 2 or 3 people while a rack of baby back ribs will feed 1 or 2, while 1/3 to 1/2 pound of boneless meat is a generous serving for one person.
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//global variablesvar cdnRoot = 'http://cdn.abclocal.go.com';var webRoot = 'http://livewellnetwork.com';var section = 'goodcookin';var mimeType = 'video/mp4; codecs="mp4v.20.8, mp4a.40.2"';var mp4MimeType = 'video/mp4; codecs="avc1.42E01E, mp4a.40.2"';var mobileVideoSrcPath = 'http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC2711Aweb04.mp4'; var isValidMP4 = true;var queryString = 'site=lwhd&id=8003321&pid=8003657§ion=goodcookin';var isOTVdebuggingOn = false;var fallbackToFlash = 'null';var videoFileNotValid = 'Unable To Load Video With Path: http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC2711Aweb04.mp4';var display3gpInfoMessage = 'Sorry, but this video won?t play on your device. Soon, all new video will play across all devices.';function fallback(video) {//$('videoplayer').setHTML(videoFileNotValid);//display 3gp info messagedocument.getElementById('html5player').innerHTML = display3gpInfoMessage;}This is a classic way Parmigiano-Reggiano is enjoyed as a dessert in Emilia-Romagna. Using a wedge shaped cheese knife or paring knife chip off chunks from a 1 1/2 pound wedge of cheese.
Arrange the pieces on a platter and drizzle with the best aged balsamic vinegar you can afford. The best is called Extra Vecchio from the Consorzio di Balsamico of Modena or Reggio.
Note: Excellent Parmigiano and Balsamico can be purchased at the Pasta Shop.
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//global variablesvar cdnRoot = 'http://cdn.abclocal.go.com';var webRoot = 'http://livewellnetwork.com';var section = 'goodcookin';var mimeType = 'video/mp4; codecs="mp4v.20.8, mp4a.40.2"';var mp4MimeType = 'video/mp4; codecs="avc1.42E01E, mp4a.40.2"';var mobileVideoSrcPath = 'http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC3111Aweb03.mp4'; var isValidMP4 = true;var queryString = 'site=lwhd&id=8060725&pid=8060813§ion=goodcookin';var isOTVdebuggingOn = false;var fallbackToFlash = 'null';var videoFileNotValid = 'Unable To Load Video With Path: http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC3111Aweb03.mp4';var display3gpInfoMessage = 'Sorry, but this video won?t play on your device. Soon, all new video will play across all devices.';function fallback(video) {//$('videoplayer').setHTML(videoFileNotValid);//display 3gp info messagedocument.getElementById('html5player').innerHTML = display3gpInfoMessage;}1. Preheat oven to 300 degrees. Line a baking sheet with parchment paper or a silicone baking mat. In a medium bowl, whisk together flour, salt, cornstarch, and sugar. Stir in oil and egg whites; continue stirring until smooth. Gradually blend in 3 T water.
2. Drop four level 1-Tbsp portions of batter on baking sheet, spacing them at least 5 inches apart. Use a the back of a small offset spatula or a butter knife to spread each evenly into a 4 inch circle. Bake until dark golden brown, about 25 minutes. (Homemade fortune cookies need to be a bit dark in order to bend properly, and will be a little speckled in appearance rather than uniformly gold.) Meanwhile, set a muffin pan (with cups 2 3/4 inch wide) next to the oven.
3. Using a wide spatula and wearing cotton gloves, remove a cookie from the oven and flip it onto one gloved hand. Place a fortune in center of cookie while bringing edges together to enclose (don't fold it too firmly in half). Grasp ends of cookie and bend corners down to form a crescent. If cookie hardens too fast or starts to crack, return it to oven for 1 minute before continuing the fold. Once it's shaped, fit it, ends down, into a muffin cup to fi the shape as it cools. Shape other cookies the same way. Let cool completely. Repeat to bake and shape remaining cookies. Make Ahead: Up to 1 week, stored airtight at room temperature.
* Margo True has been the food editor of Sunset magazine since 2006. She is the author of The Sunset Cookbook, which is being published October 2010. Prior to joining Sunset, Margo was the executive editor of Saveur and senior editor and writer at Gourmet. Over the course of her career, Margo has won four James Beard journalism awards for her writing and has often been a guest on TV and radio programs. She also spearheaded Sunset's James Beard Award-winning blog, One-Block Diet (http://oneblockdiet.sunset.com/). She lives in Menlo Park, California.
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//global variablesvar cdnRoot = 'http://cdn.abclocal.go.com';var webRoot = 'http://livewellnetwork.com';var section = 'goodcookin';var mimeType = 'video/mp4; codecs="mp4v.20.8, mp4a.40.2"';var mp4MimeType = 'video/mp4; codecs="avc1.42E01E, mp4a.40.2"';var mobileVideoSrcPath = 'http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC2711Aweb02.mp4'; var isValidMP4 = true;var queryString = 'site=lwhd&id=8003293&pid=8003634§ion=goodcookin';var isOTVdebuggingOn = false;var fallbackToFlash = 'null';var videoFileNotValid = 'Unable To Load Video With Path: http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC2711Aweb02.mp4';var display3gpInfoMessage = 'Sorry, but this video won?t play on your device. Soon, all new video will play across all devices.';function fallback(video) {//$('videoplayer').setHTML(videoFileNotValid);//display 3gp info messagedocument.getElementById('html5player').innerHTML = display3gpInfoMessage;}Place the crescenza into a pie pan or non-reactive baking dish. Combine the chopped herbs and the extra virgin olive oil, pour over the cheese and season well with salt and pepper. This may be done up to three days in advance. Just before serving cut the cheese, a spoon may be used for this, into 24 pieces.
"Turn" the artichokes by removing the tough outer leaves with a knife and trimming any of the green part away, cut in half and remove the choke if it is tough. Place into water with the juice of the lemon to prevent browning. When all of the artichokes have been prepared, slice them to 1/8-inch thick. Place the pure olive oil into a saut? pan, heat over medium heat add the artichokes and increase the heat to medium high, season with salt and pepper. Allow the artichokes to cook for 5 to 7 minutes or until a nice golden brown and no longer al dente. Remove from the pan and allow to drain on a paper towel.
Make vinaigrette by whisking together the balsamic and the extra virgin, season to taste with salt and pepper. Combine the greens and the basil in a large mixing bowl.
Tear the bread into half inch pieces. Place the pure olive oil into a large saut? pan and add the bread. Season well with salt and pepper and cook for about 3 to 4 minutes, or until browned, add the artichokes and heat until warm. Place the greens in a large mixing bowl, add the warm artichokes and bread and dress with the vinaigrette and season well. Present on large individual plates with three pieces of cheese around the perimeter of the plate. Place the salad in the middle.
Guest Chef: Traci Des Jardins Chef/Co-owner of Jardiniere, Mijita Cocina Mexicana and Chef/Partner of Public House and Manzanita
Before opening Jardini?re in San Francisco just over a decade ago, chef Traci Des Jardins worked in some of the ?nest kitchens in Los Angeles, France, and New York City. She was raised on a farm in California's San Joaquin Valley and developed a deep love for the earth and its bounty at an early age. Though she never had a job in a restaurant before, through sheer determination she landed a tryout with Joachim Splichal, then at 7th Street Bistro in Los Angeles. Within two weeks she was running a station in the kitchen. In Splichal's kitchen she worked in an environment with uncompromising standards of excellence and discipline that spurred her to further hone her craft in France where she apprenticed with legendary chefs including Michel and Pierre Troisgros, Alain Senderens, Alain Ducasse, and Alain Passard.
Since Jardiniere opened its doors, Traci has made it one of San Francisco's most popular destinations. And she has earned a great number of accolades for her French-California cuisine, while at Rubicon in 1995 she won the James Beard Foundation's 'Rising Star Chef of the Year', Food & Wine Magazine's 'Best New Chef', San Francisco Magazine's 'Chef of the Year' and the James Beard Foundation Award in 2007 for 'Best Chef: Paci?c'. Jardiniere won Esquire Magazine's 'Best New Restaurant,' a nomination by the James Beard foundation for 'Best New Restaurant' in 1999 and the San Francisco Chronicle has listed it as one of the 'Top 100 Restaurants' in the Bay Area each year since opening. In addition, she bested Iron Chef Mario Batali on the Food Network show Iron Chef America.
In December 2009, Traci's destination restaurant Manzanita opened in the new Ritz-Carlton, Lake Tahoe at Northstar. Taking its name from the ubiquitous California tree, the 94-seat restaurant along with 71-seat bar and lounge area, it is all about the kitchen and acclaimed chef Traci Des Jardins. The menu at Manzanita is a combination of Traci's signature French inspired California cuisine, with a regional mountain resort influence, sourcing organic, sustainable and locally grown meat and produce when possible. From the moment you enter the restaurant, the design radiates warmth, texture and natural materials with an open kitchen, visible from all vantage points in the restaurant
In 2004, Traci opened Mijita Cocina Mexicana in the San Francisco Ferry Building and in 2010 the second location at AT&T Park, combining the best of Bay Area seasonal and local ingredients with the traditional Mexican ?avors of her youth. She also serves as chef/partner for Public House located at AT&T Park the home of the San Francisco Giants, which opened in March 2010.
Beyond the kitchen, Traci is a deeply committed activist and philanthropist. She works with hunger-relief organizations such as Share Our Strength, Citymeals On-Wheels, and Wine. Dine. Donate, and is a former board member of La Cocina, a San Francisco Bay Area food service incubator. Traci joined the advisory board of the Bocuse d'Or USA to join fellow chefs in the quest to elevate culinary excellence in the United States.
Ashley Greene has just purchased a home in Beverly Hills, according to real estate web site Redfin. The Twilight actress paid $2.435 million for the 27,000-square-foot, Spanish style spread. Located behind a gated drive, the lushly planted property features a three-bedroom, three-bathroom home with beamed ceilings, plenty of skylights and a backyard pool.
Purple haired rock progeny Kelly Osbourne has listed her petite West Hollywood pad for $1.349 million, reports web site Trulia. The E! Fashion Police co-star is selling the one-bedroom, two-bath 1,250-square-footer that she purchased nine years ago for $1.195 million. Built in 1952 and designed by Robert Byrd, the home is perched in the hills and features city views. Jonah Wilson of Hilton and Hyland has the listing.Jordana Brewster is also putting her place on the market. The Brazilian-American actress has listed her three-bedroom, four-bathroom home for $3.8 million, reports Trulia. Residential real estate ace Ellen DeGeneres had owned the gated, 2,868-square-foot retreat from 1999 until 2002. Wilson of Hilton and Hyland has the listing.
