The Culinary Institute of America

This Pomegranate-Glazed Lamb Shank with Creamed Kale and Garlic Confit Potatoes is a comforting fall dish. Slow cooking turns American Lamb hind shanks into the most tender, succulent, fall-off-the-bone meat, while also creating a luxurious sauce. Jammir Gray, executive chef at Compline Restaurant and Wine Shop, in Napa, CA, loves pairing lamb with tart and fruity pomegranate in this dish. This video was produced by The Culinary Institute of America as an industry service to the American Lamb Board. 
Get the Pomegranate Glazed American Lamb Shank recipe here! 

Jammir Gray, executive chef at Compline Restaurant and Wine Shop, in Napa, CA, prepares Smoked Leg of American Lamb with Toum, extra virgin olive oil flatbread, and herb fennel salad. This dish can be prepared using bone-in or boneless lamb leg, but in this case, chef uses a short cut: American Lamb bone-in leg. Toum is a Lebanese garlic sauce with an aioli-like texture that provides a creamy counterpart to the smoky lamb. This video was produced by The Culinary Institute of America as an industry service to the American Lamb Board.
Get the Smoked Leg of American Lamb recipe here!

This Lamb Paprikash with hand-cut pappardelle pasta uses locally raised boneless lamb shoulder – one of the most economical and succulent cuts of American Lamb, and well-suited for use in  stews and braised dishes. Jammir Gray, executive chef at Compline Restaurant and Wine Shop, in Napa, CA, shows us how she prepares this popular Hungarian dish. This video was produced by The Culinary Institute of America as an industry service to the American Lamb Board.
Get the American Lamb Paprikash recipe here!

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.
Get the Recipe and watch a video with closed captioning here!: https://www.ciaprochef.com/americanbbq/porksteak/

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.
Get the Recipe and watch a video with closed captioning here!: 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?
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.
Get Recipes and watch the full series with closed captioning at:
https://www.ciaprochef.com/americanbbq/

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.
Get the Recipe and watch a video with closed captioning here!: https://www.ciaprochef.com/americanbbq/

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.
Get Recipes and watch the full series with closed captioning at:
https://www.ciaprochef.com/americanbbq/