“Cooking Everything Outdoors”© www.Cooking-Outdoors.com Gary House, The “Outdoor Cook” shows you how to make Blackberry-Chipotle marinated Tri-tip dinner with Yukon Gold Potato slices and grilled Asparagus – Part 2. It’s just awesome! Visit http for complete recipe!
Video Rating: 5 / 5

Duration : 0:3:46

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An example of Jewish Indian Cooking from the cookbook, “Shanivar Teli, Jewish Indian Cooking” by Judith Daniels available on Lulu.com.
Video Rating: 4 / 5

In this innovative look at a favorite subject, author Brigit Binns draws on tips and tricks learned from renowned butchers and expert steak-house chefs to show you the best­—and most delicious—ways to cook beef, pork, lamb, and veal at home. Meat is the star in this collection of over 100 modern recipes, which use fresh, seasonal ingredients and a wide range of cooking methods—stir-frying, sauteing, pan-frying, grilling, roasting, braising, smoking—to create irresistible dishes.

Find more information and recipes from The Cook & the Butcher: http://www.amazon.com/Cook-Butcher-Williams-Sonoma-recipes-butchers/dp/1616281138/ref=sr_1_1?ie=UTF8&qid=1313007709&sr=8-1

Duration : 0:1:0

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Ingredients:

1 chicken (1.4kg used in video)

Brine:
Fridge temperature water — enough to cover chicken
2 tbs each salt and sugar per litre of water
4 chillis — green or red
1 clove garlic
1 onion

Rub:
1 tbs olive oil
1-2 red chillies
1 tsp cumin
2 tbs onion powder
1 tbs garlic powder
A little fresh cilantro
A little salt — not too much

Stuffing:
2 slices stale bread
A little fresh cilantro
¼ finely diced capsicum / bell pepper
½ finely diced onion
½ finely diced small tomato with seeds and moisture removed
2 tbs chopped pickled jalapenos
Pickled jalapeno juice
Butter

I hope you enjoy!

Duration : 0:7:22

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Duration : 0:1:13

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Ingredients:

4 to 5 pounds uncooked boneless pork loin
2 tablespoons minced fresh rosemary (If you are using dried rosemary, use only 2 teaspoons.)
salt, to taste
freshly ground black peppercorns, to taste
extra virgin olive oil for marinating and for coating before grilling

Place the uncooked pork loin in a pan or dish that is approximately the same size as the pork loin. Rub 2 tablespoons freshly minced rosemary all over the pork loin. Drizzle enough extra virgin olive oil over the pork loin to make a nice coating. Turn to coat all parts. Cover with plastic wrap and refrigerate for about 4 hours, turning the pork loin every half-hour or so to keep the marinade soaking in evenly. When you are ready to grill your pork loin, season it on all sides with salt and freshly ground black peppercorns. Pour some more olive oil over the pork loin and rub it in. Place the meat on a spit, attaching it tightly. Place the spit over a hot grill, and turn on the rotisserie, so that the pork begins to rotate. Cook for about 2 or more hours, until browned and tender. The pork is done when a meat thermometer reads 170 to 175 degrees. Remove the spit from the grill, and remove the pork loin from the spit. Slice the pork loin, and arrange on a nice serving plate. Serve immediately. I served my Rotisserie Grilled Pork Loin with Rosemary with Gala Fried Apples, Lynn’s Potato Cream Cheese Potato Casserole, Individual Strawberry Shortcakes and a refreshing glass of iced tea. My family loved the meal! (We had about 2/3 of the cooked pork loin left over, so I froze it. I will make it into pulled pork sandwiches later; most of the work is already done!) I hope you enjoy this meal! Love, Betty ♥♥♥♥♥

Duration : 0:9:28

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Duration : 0:9:5

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Ingredients: serves 4

8 lamb cutlets
4 beef porterhouse steaks
8 pork sausages
8 slices rindless bacon
4 large flat mushrooms
2 large tomatoes
1 sprig rosemary
1/4 cup olive oil
salt & pepper to season

ENJOY!

~ Nicko

Intro theme to Nicko’s Kitchen is from TwistedTime01 and Bertofski
Music from Nicko’s Kitchen is from http://www.incompetech.com
Used with permission

Duration : 0:6:4

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