BBQ Tempeh Pasta - Plant Based BBQ Expert Brian Rodgers & Lauren Panoff
The dish that almost got me on MasterChef Years ago....only it's plant based this time!
My good friend Lauren Panoff joins me as we cook this amazing dish for ya!
I 100% promise you have never seen another dish like this anywhere, this is the first time I have ever showed how I do it on video! It is a fairly complex process to make the entire dish so watch the entire video as you will not only learn how to create this amazing meal, but also learn some very valuable plant-based cooking techniques along the way!
The original dish had heavy cream and pulled pork....The healthier modified version used plant based milk, tempeh and some other amazing ingredients!
To follow my plant based and health journey go over to The Insta-Thingy and follow me @TheBrianRodgers
or hit me up on my main site over at:
Barton Seaver & Ken Rubin - Open Office Hours
Join us at to see our upcoming events and speakers!
Cooking Italian- Well Seasoned Cook-Along Class with Chef Deniz
Visit our recipe database for the recipes Chef Deniz features in this video so you can work across his menu as you watch along.
Recipe:
Sausage Stuffed Fried Olives with Spicy Tomato Dip:
Chicken Piccata with Lemons, Capers, Fresh Cavatelli and Pan Sauce:
Recipe by Chef Deniz Tarakcioglu, May 27th, 2021.
Co-hosted by Angie Quaale and Deniz Tarakcioglu, Filmed by Jenna Chaput
Amaro Means Bitter: Diving into Nature's Medicine Cabinet with Our Favorite Digestif
Amaro Means Bitter: Diving into Nature's Medicine Cabinet with Our Favorite Digestif
What do you drink when you've exhausted all the available options? Once you've cycled through white and red, pink and orange, sparkling and still, bracingly dry and beguilingly sweet? How do you settle your stomach and quiet your frayed nerves at the end of a year like this? How do you take an apparent vice and reclaim it as a virtue to seek out and savor? What do you drink when you want to unwind, when you want to further enjoy the company of friends, when you want to broaden that window of time when the vicissitudes and disasters of life lose their hold over your addled mind?
Amaro is bitter in Italian. It refers to a family of elixirs infused with restorative herbs and botanicals that range from lightly bitter and citrusy to profoundly acrid and vegetal. The field and forest were very much the pharmacy of the ancient world, and bitter herbs have been prized as digestive aids and stimulants for the better part of human history. Alcoholic distillates - which became widespread in Europe beginning in the 16th century - allowed Renaissance-era pharmacists to distill the very essence of these natural cures. In every corner of the Old World - but particularly Italy - herbal tinctures emerged with closely guarded recipes and all sorts of dubious benefits. Although we have better medicines available to us now, the practice of lingering over these incredibly complex botanical potions endures. Amari (the Italian plural of Amaro) range in strength from 16% to 40% and come from every corner of the Boot. Italians will typically make a distinction between amaro meant for consumption as a digestif and bitters like Campari and Aperol intended to begin a meal
As for those of you provisioning from afar, you'll have to try your luck with your local liquor store. Use our notes as a resource (with the vivid descriptions and histories borrowed from Brad Thomas Parsons) or check out this 101 from Serious Eats.
Bill Jensen, sommelier for Michelin-starred Washington DC restaurant Tail Up Goat, and her sister Reveler's Hour, is a breakout star of the Covid-19 Pandemic with his virtual wine school. In an effort to stay in touch with his regulars and soon-to-be regulars, he launched #StayHome Wine School on March 29th, and continued every Sunday at 4 pm EST for 40 straight weeks.
To be added to the newsletter and gain access to the class each week, email your request to: wineschool@tailupgoat.com
This week's poem was Meriggiare by Eugenio Montale
In Bill's weekly recap email, he said this:
Grazie mille to everyone who joined us for our booziest, bitterest lesson to date. We're honored that Francesca Nonino was able to join us from Friuli to share her family's history with and passion for Italy's most iconic after-dinner drink.
Francesca is duly proud of the remarkable women that have established Nonino as one of the foremost distilleries in Italy. Her grandmother Giannola helped revolutionize the production, presentation, and appreciation of grappa in her corner of Friuli, while the next-generation established Nonino as an iconic global brand. Francesca's aunt Antonella shares this reflection on growing up in the family business:
If you're curious about the production process, Serious Eats offers a virtual tour of the historic distillery.
Just don't expect Francesca - or any of her relatives - to divulge any secrets about what goes into Nonino's Amaro Quintessentia. The Paper Plane - with equal parts Quintessentia, Aperol, bourbon, and lemon juice - has quickly become the most popular modern vehicle for Nonino's Amaro.
Punch charts its meteoric rise after launching at Chicago's Violet Hour in 2008.
Food & Wine has additional suggestions for how to make the most of your Quintessentia over the holidays.
- NPR tracks the modern amaro revival.
- Punch profiles 15 of the most essential brands.
- VinePair charts the 14 most popular herbs and botanicals used in amari.
Lou's Redo's - Stuffed Shells with Chicken Alfredo and Asparagus - Leftover Chicken Redo's
Hello everyone, welcome to another edition of Lou's Redo's. There has been alot of formulating of recipes and redo's, so that is why the uploading has been slow. In this episode, we take some leftover chicken, and we start by shredding it. After prepping some asparagus and cooking the pasta shells, we make a quick alfredo sauce. Once the sauce is close to done, we mix the chicken, asparagus, alfredo sauce, mozzarella, and some parmesan, and we stuff it in the shells. Set the oven to 350, and bake the shells with the mixture for 20-30 minutes, and enjoy! Thank you for watching, dont forget to subscribe to the channel, and like the video. Until next time, be safe, and good cooking.
PTK'S HOW TUESDAY - EPISODE 35
QUICK & EASY SPAGHETTI & MEATBALLS!