BBQ Chicken Ramen Recipe : How to Drain Noodles to Make Barbeque Chicken Ramen

Learn from our expert how to drain the noodles when making a BBQ chicken ramen recipe in this free cooking video on making a barbeque chicken ramen noodle recipe. Expert: Matt Graham Bio: Matt Graham is a graduate from Texas A&M University and pursuing a Graduate degree from the University of Texas. He also has a love for cooking and not much money. Filmmaker: Cody Kimmel



http://www.youtube.com/watch?v=DZr49h8Nx2E&hl=en

A Classic Salad Recipe That Even Your Kids Will Love

Summer is a time to relax. Many people enjoy jetting off to the beach, enjoying long afternoons in the warm waters and the cool white sands. However, not everyone can afford that luxury.  Yet, even if you're stuck in the cement jungle, there are still ways to bring the beach to you. An open air dinner party, with a seafood feast is the perfect way to conjure long summer days amidst the surf and waves.

A good way to start out the night is with Alaskan Shrimp Louie. This is a classic seafood salad that makes use of Alaska's fresh and succulent shrimp.  It's also really simple and easy to make; it works well as a starter course or for lunch. Remember, the finer the shrimp, the better the salad, so make it Alaskan.

The ingredients you will need to gather are: 2 pounds of cleaned Alaskan shrimp, shelled, deveined and chilled, about half a cup of chopped green onions, some chili sauce, finely chopped parsley, cayenne pepper, tomatoes, quartered, sliced boil eggs (these can be omitted),  mayonnaise, heavy cream, a head of lettuce, chopped or shredded.

In a medium sized bowl, mix together the green onions, mayo, chili sauce, and cayenne pepper. Next, stir in the parsley and sprinkle on salt and pepper to taste. Add the cream and fold in gently. Arrange the lettuce on a serving dish or on individual plates. Place the shrimp on the plates and spoon on the dressing. Garnish with eggs, tomatoes and lemon wedges.

Shrimp Louie, or Alaskan shrimp Louie in this case, is said to have originated somewhere on the West Coast, perhaps in Seattle or San Francisco. It generally consists of crab or shrimp, lettuce, hard boiled egg and pink Louie dressing.

A modern twist on the Alaska shrimp Louie favors adding a little more spice. Some alternatives include adding Dijon mustard and fresh lemon juice to the dressing. Additionally, avocados and baby greens can easily replace the lettuce and hard boiled eggs. However you decide to make your shrimp Louie, don't forget to use Alaskan shrimp.

Give it a try for your next summer dinner party.

Fantastic 3 Generation Beef Stew Recipe

There really is nothing better then a good beef stew. Throughout the summer the barbeque is the king of dinner. As the weather cool the crock pot comes out and the beef stew start too cook.

This is really a basic stew however it can be modified to suit your taste. This will get you started in the right direction and you can take it from there.

Start by getting the crock pot set up and heated. Fill the pot with hot tap water and start to heat it up. I don't like to heat up the crock pot without liquid in it. I don't want to crack it.

Then in a large saucepan add some oil to the pot and let it heat up add the beef and start to brown it. The goal is to seer the meat and lock in the juice. Keep turning the cubes so all the sides get browned. Keep an eye on the heat, you don't want to burn the beef to the pan. I generally use about 6 on my stove. The meat should cook about half way then remove it from the pot.

Add a little oil if needed and start adding your cut carrots, potatos and onion. Get everything moving around so everything gets covered in the oil. You also want to scrape off the bits left on the pan from seering the meat. There is a ton of flavor left in the "pan drippings".

Allow these veggies to start to cook down. You don't want the saucepan to get too hot or to have the veggies start to dry out and stick. You can add a half a cup of soup stock to cool things down. Add the meat once the veggies have heated and started to cook through. Add about a half teaspoon of salt now also.

Time to add a liquid to this. It is ideal to use beef or vegatable stock for this but hot water will work also. Add enough liquid to cover all the veggies and bring to a boil. Reduce the heat and cover with a lid. Let simmer for about 15 minutes.

By this time the crock pot is ready. Pour out the water and add the soup, be real careful. I have been spashed and it hurts so I have started to use a laddle until almost all of it is in the crockpot.

I let the stew cook for an hour or so on high and then I taste it and start to season. It will need some salt, pepper and garlic powder. I also add some beef bouilon cubes and some onion soup mix as well. At this point you can also add some frozen corn and green beens or whatever else you want.

Let cook in the crock pot for about 5 hours on low and 2.5 or on high. Just before you serve it will need to be thickened. I use about 3 table spoons of flour mixed in 3/4 of a cup of milk. Pour in and stir. Let cook for another 20 minutes or until thickened.

Let leftovers cool and put into the fridge or freezer and enjoy when ever you fell the need for some comfort food.

Basil - Pesto Recipe

Herbs are a Chef's delight, adding many different flavors to all types of dishes both savory and sweet. Yesterday evening, we went out to dinner with friends. On arrival my friend took great pleasure in showing me her basil growing in a container just outside her kitchen door. As mentioned in my previous post The King of Herbs for easy access when cooking many Chef's have herbs close to hand. Earlier this week she had made some pesto sauce using her fresh basil and tonight she cooked Pesto Chicken and Pasta salad to share with us.

Pesto means pounded in Italian, and is how traditionally this dish was made using a pestle and mortar. Today the food processor or blender makes the task easier and quicker for us. The original sauce recipe comprises fresh basil, olive oil, pine nuts, garlic, and cheese.

The dishes tasted wonderful, sorry you weren't there to share the pleasure with us. As mentioned in my previous post there are many varieties of basil and it is fairly easy to grow here in Florida, year round.

Here is the recipe for you to try..

Homemade Pesto

Crush 50g (2oz) fresh basil leaves
2 crushed garlic cloves
30ml (2tbsp) pine nuts
100ml (4fl oz) virgin olive oil
50g (2oz) freshly grated Parmesan cheese
Freshly ground salt and black pepper

1. Crush 50g (2oz) basil leaves with 2 crushed garlic cloves, 30ml (2tbsp) pine nuts and some salt and freshly ground black pepper in a pestle and mortar or whiz for a few seconds in a food processor or blender.

2. Gradually add 100ml (4fl oz) virgin olive oil until you have a creamy consistency. Stir in 50g (2oz) freshly grated Parmesan cheese and adjust seasoning to taste.

3. Transfer to a bowl and cover the surface with clingfilm.

Keep in the fridge for up to one week. Stir into hot cooked pasta or serve as a sauce with grilled fish or chicken.

My Toprock and a Little Session at Midnight (06/30/09)

READ. Feel free to give tips and shit. I know this isnt perfect. This was done at midnight. I was tired and shit so i didnt do much and didnt film much. This was the song i used in my toprock/session but i dubbed over it because it wasnt that loud.



http://www.youtube.com/watch?v=pEtep1KWKmM&hl=en