???? Let’s Make Easter Dinner
I’m making spice crusted lamb chops with sides dishes for some Easter dinner inspiration. For this recipe I am using Grassfed Australian Lamb Chops, which you can buy at Costco. #beaussome #simplyspring
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King of TRI-TRIP STEAK!! ???? Unique California BBQ + Thickest Steak Ever!!
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CALIFORNIA - Welcome to California, USA, and today we’re going on a California BBQ tour, eating lots of tri-tip steak on the grill, and one of the thickest juiciest cuts steaks in the United States!
Friends in the video:
Raquel
Jeffrey Merrihue
and check out Heroic Italian in Santa Monica
Jorge
Cold Spring Tavern (5995 Stagecoach Rd, Santa Barbara, CA 93105, United States) - One of the greatest legendary and historical destinations in California for BBQ tri tip is Cold Spring Tavern, it’s a hidden gem. You can choose to sit down without the tavern or forest, and they serve up tri-tip sandwiches in a huge way. They are delicious especially when paired with all their signature sauces. Their onion rings are also fantastic. Price - $13 per sandwich
Jocko's - Steakhouse (125 N Thompson Ave, Nipomo, CA 93444, United States) - Next up on this California BBQ meat tour we drop to Nipomo, and to one of the most legendary steakhouses in the United States - Jocko’s. Jeffrey had been telling me about their double cut XXL spencer steak grilled over red oak. It’s every bit as amazing and more than it sounds. One of the best steaks ever.
Da Hickory House BBQ (2790 Seaglass Way, Oxnard, CA 93036, United States) - Finally to wrap up this food tour we drove over to Oxnard and Raquel took us to Da Hickory House BBQ for a leg sized tri-tip sandwich!
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Te Mana Lamb fillet and shredded lamb shoulder with miso, aubergine and onions recipe
John Skotidas, head chef from Notting Hill Greek restaurant, Mazi, creates his TeMana Lamb competition winning dish. Watch as John takes us through each step, which includes slow braising the shoulder and then pan searing the lamb fillet, served pink. This is John’s twist on a Greek style dish.
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How to Make Impressive Sous Vide Rosemary-Mustard Seed Crust Roast Beef and Crème Brûlée
Test cook Dan Souza teaches host Julia Collin Davison the secret to a foolproof Sous Vide Rosemary–Mustard Seed Crusted Roast Beef. Equipment expert Adam Ried shares his pick for the best handheld vacuum sealers. Gadget critic Lisa McManus reviews funnels. Finally, Julia shows host Bridget Lancaster an easy recipe for Sous Vide Crème Brûlée.
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The Best Pork Chop You'll Ever Make (Restaurant-Quality) | Epicurious 101
In this edition of Epicurious 101, professional chef and culinary instructor Frank Proto demonstrates how to make the best pork chops you've ever had at home.
Check out chef Frank on his YouTube Channel, ProtoCooks!
Follow him on Instagram at @protocooks
Director: Parisa Kosari
Director of Photography: Kevin Dynia
Editor: JC Scruggs
Talent: Frank Proto
Director of Culinary Production: Kelly Janke
Creative Producer: Debbie Wong
Culinary Producer: Jessica Do
Culinary Associate Producer: Leslie Raney
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