http://www.HomeBoundDining.com Click this link to see more information about the Home Bound Dining Guide and start adding some of your favorite restaurant’s recipes to your cooking routine.
Duration : 0:2:43
http://www.HoFamous Restaurant Recipes revealed…Applebees, Chilis -Get them now! For the first time, finally get the “Secret” recipes you’ve always had to pay for. Make them at home. Blow away your friends! wToGetSecretRecipes.info
Duration : 0:0:56
Can you make these top secret recipes low-fat? Yes, you can! http://TopSecretRecipes.com I bring a table full of low-fat famous cloned foods to the gang at Good Day L.A.
Duration : 0:6:22
Hawaii is known for its white sand beaches, tropical climate and fun water sports. But any food lover wil tell you that the real draw on Oahu is the fresh garlic shrimp, served at roadside shrimp trucks along the North Shore.
Chef Jason Hill shows you how to make garlic shrimp scampi modeled after the famous shrimp shacks in Kahuku.
At our favorite stop, Giovanni’s shrimp truck, in Kahuku, each plate includes 12 shrimp with two mounds of steamed sticky calrose rice and a lemon wedge. We hope you enjoy this — it’s almost a perfect replica of Giovanni’s shrimp.
Mahalo!
Hawaiian Shrimp Truck Scampi
10 shell-on U-15 (extra large) shrimp, deveined
1 head (10 cloves) garlic, peeled and roughly chopped
1 cup flour
2 tablespoons paprika
1/4 teaspoon cayenne pepper (1 tablespoon for spicier tastes)
1/2 stick clarified butter (see our video recipe)
1/2 teaspoon salt
1/8 cup white wine
2 tablespoons regular butter
To begin, rinse and thaw your large shrimp in cool running water. Lightly pat dry. In a wide tupperware dish, place the flour, paprika and cayenne pepper. Mix lightly with your hands and coat each piece of shrimp on both sides.
Heat saute pan over high heat.
Add clarified butter and garlic. Stir for 1 minute, then add all of the shrimp, which has been coated in the flour mixture. Saute 3 minutes on each side.
After 3 minutes on the second side, add the 1/8 cup of white wine and 2 tablespoons butter. Saute, turning shrimp occasionally, until it reaches a caramel brown color.
Remove shrimp immediately and serve with two mounds of sticky steamed calrose rice and a lemon wedge, spooning extra garlic butter sauce over the rice and shrimp. Add extra salt and cayenne pepper to taste if desired.
Makes 2 servings of 5 jumbo shrimp each.
Chef’s Note: You leave the shell on only during the cooking process. This keeps the shrimp tender and moist. Afterward, you peel and eat them, topped with the buttery garlic sauce and sticky rice.
Duration : 0:2:19
Thats what I made for my daughter after read it from www.offto.net/getcookbook/
It was pretty easy to do it. My family loves what i cook…you should also try preparing recipes from restaurant in ur home.
Duration : 0:0:47
http://www.ilboccaccio.com/ Critically acclaimed (Gourmet, Los Angeles Times, Zagats,) Chef and protégé of Wolfgang Puck and Marcella Hazan, Joe Venezia owns and operates the popular and very authentic Il Boccaccio on the Promenade in downtown Hermosa Beach.
Following graduation from the Culinary Institute of America (Hyde Park, NY class of 78), Venezia was brought in as sous chef to the soon-to-open Mansion on Turtle Creek in Dallas, where he was to work with former CIA classmate, Dean Fearing. Impressed with Venezias style, the hotels management company brought Venezia to Los Angeles as Executive Chef of the exclusive BEL AIR HOTEL, where he enjoyed a popular seven-year reign. While in Los Angeles, Venezia teamed up with Chef Wolfgang Puck, revamping menus and putting his mark on establishments such as DELICIAS in Rancho Santa Fe, MASONS in Brentwood and the newly renovated HOLLYWOOD ROOSEVELT HOTEL.
When Marcella Hazan got wind of Venezias talents, she hired him to head up her new kitchen at VENI, VEDI, VICI in Atlanta. Prior to opening, she whisked him off to Venice and Bologna, Italy, where his skill with Italian cuisine was fine-tuned. Eventually, California beckoned him back, this time, to turn the somewhat floundering I.Cugini in Santa Monica into a credible success. Since 1994, Venezia has owned Il Boccaccio, close to his home on the Palos Verdes Peninsula, where he oversees his organic garden of specialty produce for his restaurant.
Venezia has appeared on numerous televised cooking programs and has been praised by the likes of Gourmet Magazine, the Los Angeles Times, Food and Wine and the Zagat Survey. His recipes have been featured in popular cookbooks, and he and his wife, Carla, write a regular food column for Vision magazine. The Venezias have four children.
Il Boccaccio is located at 39 Pier Avenue in Hermosa Beach. For further info call 310-376-0211.
Duration : 0:5:46
Does anyone know if this sauce is made by the cook in the restaurant, or is it ready-made and just poured over the wings after they are cooked? If it is a sauce that the cook makes, what’s in the recipe? It’s delicious and would like to make a copy cat version of it. I’d also like to know the same thing about their bleu cheese dressing too. They complement each other really well.Thanks.
You mean : http://www.famousdaves.com/ ?
Latest in my color poem series. Please comment. I am having trouble with the ending. I am trying to get in idea of the serpent eating it’s own tail somehow. I didn’t want the clerk to say, "Go eat yourself!" though.
Serpentine
Eats the praise
of his MySpace pictures
like it is a 30 course meal.
He has got so much,
“OMG you are so hwat!”
around his waist
he can’t get out of his chair
anymore.
The tally of friends
on his MySpace
would fill the dining hall
of Windsor Castle,
The Forbidden City,
and Versailles
and have started to
round out his chin
making him a little
pudgy.
Of course
he doesn’t see this
when he takes his
professional photos
at high angles
he sees his
“amazing eyes”,
“cute smile”,
and “sick hoodie”.
and so in an
entrepreneurial endeavor
he marketed himself
as the latest a greatest
piece of sugar coated eye candy
with a cause since MLK
serving everyone
a long blog on how
he didn’t care
what anyone thought
and they could all
fuck themselves
he would be famous
and they would be nothing.
He disposed of
anyone with any criticism
by having his 13 year old wait staff
remove them
from his restaurant
through spamming.
He expanded his enterprise
to Stickcam where
he had a “cooking show”
which was an hour of
giggling and comments
about how cute and noble
he was trying to educate people
about eating healthy,
that his tofu burgers were, “nummers”.
He felt his success was so
great that he started to ask
his patrons for “tips” in the jar
so he could expand his cause.
But soon his devotees began to notice
that his sauces were thinner
his meals were not as well rounded
the fruits of his show were not as fresh
but he had new clothes and a new haircut,
his face looked just slightly different
around the chin.
Then on a Friday evening
his ego empire,
his saccharine shrine to himself
was raided, desecrated
by hackers who sprayed
his entire teenage crop with
pesticides.
It was as if someone
had put too much salt
in the soup,
nothing could be done to make
it taste better..
Serpentine steamed
in all caps blog
about this recipe of disaster
with very few complete words
and almost no punctuation
except for the !!!!!!
it was just big slab of
rank steak that nobody wanted.
His internet had rotted away
everything he had
cooked up was spoiled
and his gluttony weighed
down on him
like a sack of old potatoes.
He called a the local
computer store to order up
some tech support
but the “Jerk!” at the store told him
“We are fresh out.”
So he got rude
and started boiling up,
and the clerk calmly told
Serpentine to “Go fuck himself”
and hung up.
Bear 2009
Shannon you totally saved my poem! Now it has some structure and is going someplace. I will post the revision later! Yay I am so happy!
It’s a little annoying that the line breaks are so frequent. I love the saccharine shrine to himself bit. Instead of soup, compare it to Carthage?
http://community.discovery.com/eve/forums/a/tpc/f/9551919888/m/4861995989
I can’t think of a way to have the image of the snake eating itself. Perhaps he begins to eat his tail to try to satiate his need for attention, as a motion of insecurity?
Making a Snickers candy bar clone http://TopSecretRecipes.com and then taste-testing the Snickers and Pizza Hut Stuffed Crust Pizza (from part 1) in this 1997 clip from Oprah’s best friend’s show.
Duration : 0:4:31
More Top Secret Restaurant Recipes at