Archive for April 2020

Cindy Pawlcyn, chef and founder of the Napa Valley’s Mustards Grill, prepares the ultimate comfort food: Napa Valley Red Wine and Port Lamb Shanks. She marinates the shanks in red wine, juniper berries, bay leaves, allspice, salt, and pepper for two days before roasting it in her wood-fired oven for rich, unctuous, and umami-packed results.  

Recipe at: https://www.ciaprochef.com/americanlamb/redwinelambshanks/

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Cindy Pawlcyn, chef and founder of the Napa Valley’s Mustards Grill, shows us a delicious recipe using her favorite cut of lamb, the rack. She prepares this Roasted Rack of American Lamb with Salsa Verde in her wood-burning oven, served with herb-roasted root vegetables. The rich and earthy lamb paired with the bright and herbaceous sauce makes a perfectly balanced dish.  

Recipe at: https://www.ciaprochef.com/americanlamb/lambrackwithsalsaverde/

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Chorizo Croquetas

Chef Barbara Alexander from The Culinary Institute of America shows us how she makes Croquetas Stuffed with Chorizo. First she forms some saffron rice into balls. Next, stuff each ball with some manchego and some Fermín spreadable chorizo. Fermín Ibérico products are made in Sierra de Francia in Spain, which has the perfect microclimate for aging chorizo. She fries the croquetas in organic Castillo De Canena Arbequino olive oil until they’re nice and crispy, then serves the croquetas with a side of aioli.

Find the full video series at https://www.ciaprochef.com/spanishproducts/

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Chef Barbara Alexander from The Culinary Institute of America makes Sherry-Flambéed Chorizo in Salt-Roasted Baby Potatoes, the perfect addition to a tapas menu. She starts by preparing the Palacios Chorizo. This chorizo comes ready to slice and eat, but to bring out the flavor, she sautés it with fresh and fruity VillaBlanca olive oil and then flambés the pan with some sherry. She serves the chorizo on top of salt-roasted baby potatoes that she has squeezed open. To finish, she adds a little grated manchego and saffron aioli. Enjoy!

Find the full video series at https://www.ciaprochef.com/spanishproducts/

 

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Seafood Paella

This Carmencita Paella Kit includes everything you need for a delicious Spanish seafood paella—even the traditional paella pan! To begin our recipe, Chef Barbara Alexander from The Culinary Institute of America adds olive oil to a hot pan over medium-high heat. She adds seafood, sautés and turns down the heat to a simmer. Next, she adds the rice, the dry stock, water, and simmers for about 20 minutes, until all the water is absorbed and the rice is cooked. There you have it, a beautiful seafood paella!

Find the full video series at https://www.ciaprochef.com/spanishproducts/

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Chef Barbara Alexander from The Culinary Institute of America shows us a delicious Jamón Serrano Manchego Panna Cotta. She starts by making savory panna cotta with Manchego cheese, that she carefully plates. Next she makes the Montenevado jamón serrano topping. Montenevado jamón is air-dried in a long, slow and natural curing process so is packed with umami. Chef Barbara slices the jamón into small strips, then tosses it with walnuts, herbs, Castillo De Canena Picual olive oil, and a balsamic vinegar syrup to make a little salad.  Now place this on top of the panna cotta and drizzle with a little more olive oil. Enjoy!

Find the full video series at https://www.ciaprochef.com/spanishproducts/

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Cherry Kiss Manhattan

Chef Barbara Alexander from The Culinary Institute of America shows us how she makes a Manhattan with a twist: a Cherry Kiss Manhattan. First, she makes a traditional Manhattan with whiskey, vermouth, bitters, and orange peel. In place of maraschino cherries, she uses whole skewered Aceitunas Torrent cherry flavored olives for added sophistication and a kiss of cherry aroma.

Find the full video series at https://www.ciaprochef.com/spanishproducts/

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This beautiful Ice Cream Torta was created with a variety of Spanish gourmet specialty products. Chef Barbara Alexander from The Culinary Institute of America shows us how she makes Turron Blando Ice Cream. To serve, she places some roasted plum compote on the bottom of the plate, along with a scoop of the Turron Blando Ice Cream. She sandwiches the ice cream in between pieces of original anise Inés Rosales tortas. Inés Rosales tortas have been made by hand in Sevilla for more than a century, and have a wonderful crispy, light, and flaky texture. To finish, she drizzles the ice cream with fruity and buttery Castillo De Canena Picual olive oil from Spain.

Find the full video series at https://www.ciaprochef.com/spanishproducts/

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Here’s a new idea for a modern tapa or shared appetizer: Pimenton BBQ Rubbed Pork with Tapenade and Truffle Crackers. First, Chef Barbara Alexander from The Culinary Institute of America prepares the BBQ rub marinade with Pimentón Ahumado La Chinata, cumin, salt and pepper. She coats the Alta Expresión Selección de Montanera pork tenderloin, which is made from world-renowned acorn-fed 100% Ibérico pork from Spain. Allow the pork to marinade overnight. Once the flavors from the Pimentón BBQ rub are nicely infused, she sears the tenderloin until done, then thinly slices the pork. She serves the sliced pork with red pepper tapenade with Paul and Pippa Gourmet Food truffle-flavored crackers. Your guests will love this unique combination of flavors.

Find the full video series at https://www.ciaprochef.com/spanishproducts/

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Chef Barbara Alexander from The Culinary Institute of America show us how to prepare a simple and restorative bone broth. She uses Ferrer Tradicional Chicken Bone Broth, which uses high-quality chicken and fresh vegetables. Chef Barbara just brings the broth to a simmer and ladles it into the serving bowl. Give the broth a squeeze of lime, add some sliced fresh green chiles, and finally, and some nutmeg. This spicy and warming Ferrer Tradicional Chicken Bone Broth is perfect for a rainy day.

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Chef Barbara Alexander from The Culinary Institute of America show us how she elevates average avocado toast with this collection of gourmet specialty products from Spain. To start, she places sliced fresh, ripe avocado on toasted multi-grain bread, and drizzles the toast with award-winning Castillo De Canena Picual extra virgin olive oil from southern Spain. This Picual olive oil has a robust fruity flavor that amplifies the avocado and other ingredients. She adds a squeeze of lemon, and tops the toast with Pescaviar Premium Pearls. These caviar-like creations are made from smoked herring, and add a delicious pop of flavor and texture. She adds a subtle hint of smoky Pimentón Ahumado La Chinata, and to finish, some fresh herbs.

Find the full video series at https://www.ciaprochef.com/spanishproducts/

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Char Siu Bao, also known as Chinese BBQ Pork Buns, are a dim sum favorite and great addition to any small bites menu. Sweet, smoky and seasoned with the flavors of the Far East, this recipe for Chinese BBQ Pork Buns is easy to make and sure to please. Chef Barbara Alexander from The Culinary Institute of America shows us how to make a char siu marinade and then how to BBQ tender and flavor-packed pork belly. She serves the char siu pork belly in steamed buns with sesame-celery salad, garnished with green onion curls, hoisin, and chopped peanuts.

Go to recipe: https://www.ciaprochef.com/americanbbq/charsui/

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Smoking 101

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?

Most BBQ aficionados know that smoke adds flavor, but did you know that too much smoke, or the wrong kind of smoke, can ruin the flavor of your BBQ? And while most sausages and meats like a little smoke, every chef needs to know when enough smoke is enough, and what types of woods are best. In this video, Chef Charlie Torgerson from Charlie T’s Foods walks us through the art of smoking sausage.

Find recipes and more at https://www.ciaprochef.com/americanbbq/

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Brined and Larded Pork Loins

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?

Many chefs avoid roasting and barbecuing pork loins because they’re lean and easy to overcook. Traditional brining and larding techniques maximize marbling, tenderness, and moisture, delivering a great flavor experience. Charlie Torgerson from Charlie T’s Foods shows us how Hatfield Premium Reserve Pork Loins are 30% more tender and succulent than regular pork loins.

Find recipes and more at https://www.ciaprochef.com/americanbbq/

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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?

Pork steaks are trending on menus across America. Chefs are discovering these tasty and versatile cuts from the shoulder of the hog, which cook up perfectly in the pan or on the grill. Chef Barbara Alexander from The Culinary Institute of America shows us how to make an easy recipe for Vinegar-dipped Pork Steaks with Beer-Cheese, Charred Red Onions, and Biscuits.

Go to recipe: https://www.ciaprochef.com/americanbbq/porksteak/

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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/

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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/

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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/

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Pomegranate-glazed Baby Back Ribs

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/

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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/

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