Stuck at home and looking for some cooking inspiration? Watch the CIA's new series of videos all about BBQ! What better time to learn about cooking low and slow comfort food?
This slow cooked pork belly recipe gets its amazing flavor from maple and ginger. The pork belly is sliced and paired with sweet potato waffle and maple cream. Chef Barbara Alexander from The Culinary Institute of America shows us how to brine the pork belly in ginger beer, and add even more flavor with a rub, glaze, and spritz.
Go to recipe: https://www.ciaprochef.com/americanbbq/mapleporkbelly/
Stuck at home and looking for some cooking inspiration? Watch the CIA's new series of videos all about BBQ! What better time to learn about cooking low and slow comfort food?
To savor the Southern flavors of Louisiana BBQ, try this Chicory-rubbed Pork Shoulder with Bourbon BBQ Sauce. Chef Barbara Alexander from The Culinary Institute of America shows us how to BBQ the pork shoulder for perfectly tender and succulent results. The shoulder is delicious sliced, chopped, or pulled.
Go to recipe: https://www.ciaprochef.com/americanbbq/chicoryporkbutt/
Stuck at home and looking for some cooking inspiration? Watch the CIA's new series of videos all about BBQ! What better time to learn about cooking low and slow comfort food?
Spice up your BBQ with these sticky and sweet Korean spare ribs. Chef Barbara Alexander from The Culinary Institute of America sprinkles the ribs with crispy garlic, peanuts, and scallions, and serves them with Korean slaw and steamed rice.
Go to recipe: https://www.ciaprochef.com/americanbbq/koreanstickyribs/
Stuck at home and looking for some cooking inspiration? Watch the CIA's new series of videos all about BBQ! What better time to learn about cooking low and slow comfort food?
Pomegranate molasses, red wine, and balsamic vinegar impart these barbecued loin back ribs with subtle, sophisticated flavors. Chef Charlie Torgerson from Charlie T’s Foods shows us how to make this Mediterranean-inspired glaze, then BBQ the ribs until they’re perfectly tender.
Go to recipe: https://www.ciaprochef.com/americanbbq/pomegranateribs/
Stuck at home and looking for some cooking inspiration? Watch the CIA's new series of videos all about BBQ! What better time to learn about cooking low and slow comfort food?
Smoky, sweet, and just a little spicy—your guests will love these St. Louis Style Spareribs with Sweet and Spicy BBQ Rub and Root Beer Sauce. Chef Charlie Torgerson from Charlie T’s Foods will show you how to trim the ribs. He then makes a sweet and spicy rub and root beer barbecue sauce, and shows us how to set up a two-zone BBQ for perfectly done ribs.
Go to recipe: https://www.ciaprochef.com/americanbbq/stlouisribs/
Stuck at home and looking for some cooking inspiration? Watch the CIA's new series of videos all about BBQ! What better time to learn about cooking low and slow comfort food?
From family cookouts to world championship BBQ competitions, pork ribs are king of the grill. It takes skill and practice to master their cooking. In this video, we take a look at pork rib cuts and a few of the recommended BBQ techniques. The pork rib cut known as “loin back” or “baby back” ribs are cut from the top of the hog’s rib cage, nearest the spine, positioned just below the loin muscle. Spare ribs are cut from lower on the hog, nearer to the belly.
Find recipes and more at https://www.ciaprochef.com/americanbbq/
Chef Haim Cohen at Yaffo Restaurant in Tel-Aviv, shows us how he makes Eggplant Cannelloni Baked in Tomato Sauce.
We take a tour of Akko Market with Chef Uri Jeremias of Uri Buri Restaurant in Acre, Israel. He shows us the quintessential ingredients that comprise Israeli cuisine, and takes us to a hummus shop, sweet shop, falafel stand, and spice shop.
Download recipes and watch the full series: http://www.ciaprochef.com/wca/israel/
Chef Uri Navon takes us on a tour of Jerusalem’s Machne Yehuda Market. All ingredients from his restaurant, Machneyuda, are sourced from the nearby Machne Yehuda Market, which is where the restaurant gets its name.
Download recipes and watch the full series: http://www.ciaprochef.com/wca/israel/
The creamy, nutty Hummus Tehina is the main reason many people come to Zahav restaurant in Philadelphia. Chef Michael Solomonov of Zahav tells us how he achieves the perfectly smooth texture and balanced flavor.
Download recipes and watch the full series: http://www.ciaprochef.com/wca/israel/
We talk with James Beard Award-winning chef and cookbook author Michael Solomonov of Zahav Restaurant. He shares stories about his journey to becoming a chef, and how he introduces authentic and nuanced Israeli cuisine to his Philadelphia customers.
Download recipes and watch the full series: http://www.ciaprochef.com/wca/israel/
Chef Golan Israel shows us the elaborate breakfast buffet offered at the Dan Accadia Hotel in Hertsliya, Israel. Guiding us through the varied buffet spread, Chef Israel spotlights a number of fresh and healthy breakfast dishes.
Download recipes and watch the full series: http://www.ciaprochef.com/wca/israel/
The Tishbi Winery, located in Binyamina in Israel, was started by the Tishbi family in 1882. Tishbi is Israel’s sixth largest winery, producing about one million bottles of wine per year. We talk to Golan Tishbi about wine-making in Israel for five generations.
Download recipes and watch the full series: http://www.ciaprochef.com/wca/israel/
We talk with Chef Uri Jeremias of Uri Buri Restaurant in Acre, Israel. Interviewed at the elegant Hotel Effendi, Chef Jeremias takes us on a market tour and explains the philosophy behind his world-famous cooking.
Download recipes and watch the full series: http://www.ciaprochef.com/wca/israel/
A graduate of The Culinary Institute of America, Chef Shirel Berger operates one of Tel Aviv’s hottest restaurants, Opa. Chef Berger tell us about her vegan menu and its inspirations from the plant kingdom.
Download recipes and watch the full series: http://www.ciaprochef.com/wca/israel/
After formal culinary training, Chef Oren Sasson-Levy of Ishtabach restaurant in Jerusalem decided to devote his talents to making shamburak—an oblong, meat-filled Kurdish turnover his grandmother used to make him as a child. Chef Sasson-Levy opened his restaurant Ishtabach, a double entendre meaning “the man is a cook,” and a Kaddish prayer meaning “may God be praised.” At his popular Jerusalem restaurant, Chef Sasson-Levy shows us the many variations of shamburak he produces each day.
Download recipes and watch the full series: http://www.ciaprochef.com/wca/israel/
Chef Avivit Priel of Ouzeria restaurant in Tel Aviv shares the passion behind her favorite dishes on Ouzeria’s Medeiterranenan-influenced menu. Watch her create small plates, including eggplant carpaccio, roasted beet ravioli with feta, and lamb kebab with tomato confit “senia.”
Download recipes and watch the full series: http://www.ciaprochef.com/wca/israel/
Chef Haim Cohen shows us how he makes Lamb Tartare at his restaurant, Yaffo, in Tel-Aviv. He adds smoky eggplant, tomato, salt, and olive oil to the finely minced raw lamb. He serves this spread on top of a Jerusalem bagelette with green onion.
Download recipes and watch the full series: http://www.ciaprochef.com/wca/israel/
Chef Haim Cohen at Yaffo Restaurant in Tel-Aviv, shows us an Israeli take on Tuna Tartare. He adds smoky eggplant, sour cream, chili flakes, salt and olive oil to the minced raw tuna.
Download recipes and watch the full series: http://www.ciaprochef.com/wca/israel/
Nof Atamna-Ismaeel shows Chef Einav Gefen traditional Arab cookies, called maamoul. The cookies are made from semolina, flour, sugar, butter, nutmeg, cinnamon, and stuffed with dates.
Download recipes and watch the full series: http://www.ciaprochef.com/wca/israel/
