Katie Lee Talks How to Pick the Perfect Roast Chicken
Author Katie Lee talks about how to make the perfect roast chicken. She says the recipe starts at the grocery store. Katie Lee says you need to pick out a nice plump organic chicken. The organic chickens eat an all natural diet and there are no antibiotics. Katie Lee uses an herb butter that is placed underneath the skin of the chicken. You can find the recipe here. Take a look:
Iron Chef Michael Symon and author of Live to Cook shows Harry Smith how to make a braised pork holiday dish. Michael Symon says it is a very Sicilian style dish. You can get the recipe here. Take a look:
Chef Sean Simons from Morton's Steakhouse talks about the different cuts of beef and how best to cook them. One of the cuts is a giant 40 ounce porterhouse. You can read an article with some tips here. You learn how to cook a ribeye at home in this clip.
Gourmet magazine's Doc Walloughby shared some bacon facts with Adam "The Audience Guy" on the Early Show. Doc Walloughby says he grew up near a pig farm so he knows a lot about bacon. Yes, he does hate Bacos. He says Canadian bacon is not really bacon and it's from a different part of the pig.
In this second Doc Walloughby cooks an entire meal with bacon, including appetizers to dessert. You can find the recipes here. Take a look:
The Minimalist - Mark Bittman from the New York Times - provides an innovative way of stuffing a pork loin with figs. He says you do need a sharp boning knife so that you can make a hole and fill it with figs that have been soaked in a red wine. It looks delicious. Take a look:
Chef Scott Peacock shared his recipe for fried chicken with Martha Stewart. The chicken is soaked in buttermilk. He uses bard, lard and dried ham for frying.
The Bacon Explosion is perfect for bacon and pork lovers who are not the least bit concerned about calories. The original recipe here has been viewed over 500,000 times says the Telegraph. The meat within meat recipe involves creating a bacon weave and wrapping in sausage meat and then drenching the whole thing with 1 bottle of BBQ sauce. CNN's Lola Ogunnaike visit Chef Ken Callaghan from Blue Smoke where they made a Bacon Explosion. Take a look:
Lee Anne Wong from season one of Top Chef teaches you how to recreate Stefan's winning beef skewer recipe from the "Melting Pot" episode from Season Five. The dish includes onions and lamb chops with hummus and tabouli salad. It looks very tasty.
Martha Stewart has a couple guests who make sanctity bbq sauce. The explain how to make BBQ ribs. They like to cook the meat in the oven first before taking it out to the gril. Martha Stewart wouldn't let them use a throw-away pan. Martha also makes a macaroni salad to go with the bbq.
Grilled Skirt Steak Sandwich with California Avocado and Blue Cheese
Chefs Mary Sue Milliken and Susan Feniger created the recipe below for the California Avacado Commission. The two chefs are the owners/operators of the critically-acclaimed Border Grill restaurants in Santa Monica, Pasadena, Las Vegas, and Green Valley, Nevada, as well as Ciudad in downtown Los Angeles. Now through September marks the peak of California avocado season so it's a great time to give this recipe from Chefs Milliken and Feniger a try.
Grilled Skirt Steak Sandwich with California Avocado and Blue Cheese
2 ripe, fresh California avocados, halved, seeded and peeled
4 oz. Roquefort or similar blue cheese, room temperature
2 Tbsp. freshly squeezed lemon juice
4 dashes hot sauce
1 tsp. freshly ground black pepper
Salt, to taste
Instructions
In a large bowl, combine avocados with blue cheese, lemon juice, hot sauce and pepper. Mash with a fork until mixture is thoroughly combined. Taste and season lightly with salt, as the blue cheese can be salty.
Use with the Grilled Skirt Steak Sandwich recipe below, or on crackers, crusty bread or other sandwiches.
Grilled Skirt Steak Sandwich with California Avocado and Blue Cheese
Ingredients
2 (8 to 10 oz.) skirt steaks
1 medium, sweet yellow onion, cut in 1/4-inch slices
2 small tomatoes, cut in 1/4-inch slices
2 Tbsp. canola oil
Salt and freshly ground black pepper, to taste
2 Tbsp. extra virgin olive oil
2 Tbsp. balsamic vinegar
2 tsp. chopped fresh thyme leaves
4 (6-inch) pieces of baguette, sliced in half lengthwise and lightly toasted
California Avocado Blue Cheese Spread (see make-ahead recipe above)
½ ripe, fresh California avocado, thinly sliced, for garnish
4 fresh thyme sprigs, for garnish
Cracked black pepper, for garnish
Instructions
About 30 minutes before cooking, remove skirt steaks from refrigerator. Trim any outer pieces of fat or silver skin, but marbling within beef should remain.
Preheat grill or saute pan to very hot. Pat skirt steaks dry. Brush steaks and onion and tomato slices with canola oil and season generously with salt and pepper. Grill or saute steaks, 2 minutes per side for rare. Allow steaks to rest several minutes on a cutting board.
Meanwhile, on the grill or in the same saute pan, char the onion slices until just tender, separating into rings. Grill or saute the tomato slices briefly, until lightly charred and warmed through.
In a small bowl, combine olive oil, vinegar and thyme. Add grilled onion and tomato slices to vinaigrette mixture and toss gently.
Spread toasted top halves of baguettes with California Avocado Blue Cheese Spread. Place on the upper level of the grill with the top closed, or under a broiler, until warmed, about 1 to 2 minutes.
Arrange the charred onion and tomato slices on the bottom halves of the baguettes. Slice the steak thinly, at an angle across the grain, and place over the vegetables. Drizzle steak with any leftover balsamic vinaigrette.
Serve sandwiches open-faced, side-by-side on a plate, with thin slices of avocado, thyme sprigs and cracked black pepper for garnish.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados, adjust the quantity accordingly.
Vist the website to see more recipes created by chefs for the California Avocado Commission.
Emma Feigenbaum of Everyday Food joins Martha Stewart in the kitchen to prepare crispy pork chops with peppers and creamy corn. Emma also shows you how to cut the red pepper so that you avoid the seeds.
Lucy Whip recently showed viewers on her BlogTV show how to make pear cobbler and turkey chopsticks. The video below is part two that shows the turkey chopsticks being made. You can see part one here. The turkey chopsticks could be altered with different meats. It is an interesting concept using the chopsticks, the meat and grilling it up on a George Foreman grill.
Fred Katayama from Reuters reports that a New York burger joint named Wall Street Burger Shoppe is selling a gold-flecked Kobe beef burger fried in foie gras for a meager $175. Reuters says $175 but the online menu (PDF) lists the Richard Nouveau Burger at $150. Here's the listing from the restaurant's menu. It could be that this is the burger minus the gold flecks.
Katayama notes in his video report that downstairs you can get a regular burger for just $4.
Chef Charlie Palmer offers a quick 20-minute recipe for paillard. You can use different meat such as pork or chicken but Palmer is using beef tenderloin in this video. He then grills it for two minutes on each side. Once the meat is done Chef Palmer places it on top of a plate containing soba noodle salad. Other salads can also be used such as a tomato, cucumber and mozzarella salad. You can see the recipes here and the video is below.
Reuters reports on Uruguay's record-breaking barbecue. The new Guiness World Record barbecue held 6 tons of charcoal and 12 tons of beef in a massive one mile long grill.
Gizmag reports that the canned food geniuses at Trekking-Mahlzeiten have created a canned cheesburger. The cheeseburger in a can is sold here. It is designed for outdoor enthusiasts who need only to toss the can in boiling water for a few minutes and then open the can and eat the cheesburger goodness found within.
The canned cheeseburger is sold under one of Katadyn's best known brands, Trekking-Mahlzeiten, a subsidiary company that develops specialist ready-meals for the outdoor, expedition and extreme athlete markets.
The high tech hamburger has been developed for trekkers and the non-traditional metal wrapping reflects the Trekking-Mahlzeiten company ethos that its speciality meals should be easy to prepare and require only water to do so - simply throw the can into a water container over a fire, give it a minute or two, fish it out, open the lid, and eat. With a shelf life of twelve months without requiring refrigeration, the lightweight snack is the ideal fast food treat for the wilderness.
Chow doesn't believe the cheeseburger in the photograph is really the one that came out of the can. It probably isn't - it looks impossibly larger than the can. But the delicious food you see in commercials often isn't the actual food either. Kudos to Co-ed Magazine for the clever headline, "I Can Has Canned Cheezburger?" Gridskipper has a video of someone in Germany taste-testing the canned cheesburger.
A lot of people are trying to start healthy diets and lifestyle this time of year. Fitness expert and health-guru Denise Austin offers the following suggestions for getting your year off to a good healhty start. She's also teamed with Tyson foods as you can see in the tips and in the video clip.
Moderation is key: Balanced food choices will put you on the path to success. Including Tyson recipe-ready chicken or steak in one or two meals a week will help cut down on fast food eating, and giving your family new and healthy meals to try. Try eating well 80 percent of the time and treating yourself the other 20 percent.
Mix it up: Don't get stuck in the rut of eating high-calorie foods for convenience sake. Tyson recipe-ready chicken or steak allows you to prepare a fast meal that is both tasty and good for you. Chicken or steak strips on a salad, in pasta, or even inside a wrap make a great, high-protein lunch, dinner or snack.
Curb snacking: Try putting an 8 p.m. curfew on your kitchen or brush your teeth after dinner to help keep temptation at bay and put a mental cutoff on eating plans for the evening.
Make it convenient: Even if you don't hit the gym every day, make exercise interesting by making walking dates with friends, or even just finding reasons to get up from your desk at work and move around.
Get in a routine: Try to go to bed and wake up at the same time each day, giving yourself eight hours of sleep for maximum energy. And make sure to start your day with a healthy breakfast; studies reveal that skipping meals can actually lead to overeating and weight gain.
Going to bed and waking up at the same time each day is easier said this done but it does make a routine easier if you can pull it off. Here's Denise Austin teaching you how to make Southwestern chicken salad.
Tailgate Superstars visited the LSU campus to try this bayou dish called Alligator Sauce Picante. Yes, it uses real alligator tail. Not sure we want any.
Chefs Mary Sue Milliken and Susan Feniger created the recipe below for the 
Gizmag 