Please click that SUBSCRIBE button! Like, Favorite, Comment & Tweet this video to friends! Getting Chunked in the NEW MEDIA STEW pot this week: An Oxymoronic Chat with John & Jess…plus DailyBooth “Basedow Points,” Cyber Comments & Cool Box Shout Outs! Opening intro by JoeNationTV: YouTube.com Thanksgiving animation created by Sara Parker: YouTube.com Special appearances by: Jessica Lizama: YouTube.com Vincent Cyr: YouTube.com Christine Soria: YouTube.com TwitPic: Twitter.com Special thanks to Patrick Owen (YouTube.com for instrumental tracks. Show some love & subscribe to my peeps! My Music Producer: HizedMusic.com My Production Buddies YouTube.com Twitter.com YouTube.com & YouTube.com The lovely & talented Grace & Michelle for the Cool Box Shout Outs Intro: YouTube.com The very gifted Martin Arvebro for the Stew On The Road & Fit Tip Intros: YouTube.com COOL BOX SHOUT OUTS Want a shout out on my YouTube & BlogTV shows? Let me know in the comments section below if my channel is in your box! *NEW* SHIRT STORE! JohnBasedow.ViralPrints.com Custom make it yourself! Choose designs, colors & shirts. Watch FIGURE IT OUT with JB! LIVE Wednesdays 9p ET on BlogTV http Send me cool stuff! John Basedow 309 Main Street — Suite 234 Farmingdale NY 11735 To download the NEW MEDIA STEW theme song for FREE click: bit.ly If you want to use the NEW MEDIA STEW instrumental version for video responses click: bit.ly “NEW MEDIA STEW” Written & Performed By JB LYRICS: In the Twitterverse …
In this video, Betty (with Rick’s help) demonstrates how to make Grilled Ribeye Steak with Thyme-Caramelized Onions. The steaks are two 1-pound bone-in ribeye steaks, and the onions are caramelized and flavored with thyme. My Quick Tip 78 will demonstrate how to caramelize onions, although the method is incorporated into this video, as well. 2 ribeye steaks (I used two 1-pound bone-in ribeye steaks and did not trim any excess fat. You may choose a different cut of steak and/or a different size; just adjust the seasonings and cooking times.) 1 large onion (I used Vidalia, but you may use any type of onion.) 1 tablespoon extra virgin olive oil 1 ½ teaspoons sugar 2 tablespoons fresh thyme, chopped salt, to taste freshly ground black peppercorns, to taste olive oil for coating steaks About 1 hour before grilling your steaks, get 2 steaks out of the refrigerator and place them in a platter or tray, letting them come up to room temperature. In the meantime, you can start caramelizing your onions. Chop one large onion into cubes of desired shape and size. Heat 1 tablespoon olive oil in a deep skillet over medium heat and add chopped onion. Sprinkle 1 ½ teaspoons sugar over chopped onions. Stir well to combine. Reduce heat to low, and cook, stirring often, for 35 to 40 minutes. When your onions are browned and clear, add 2 tablespoons chopped thyme, and cook over low heat for about 5 to 10 additional minutes. Turn off the heat and let the onions sit in the skillet until your …
Learn how to make a Coconut Curry Beef Short Ribs and Cauliflower recipe! Visit foodwishes.blogspot.com for the ingredients! Plus, more info and over 550 additional original video recipes. I hope you enjoy this Coconut Curry Beef Short Ribs recipe!
In this video, Betty demonstrates how to use her electric kitchen grill to make elegant, delicious Lemon-Thyme Boneless Pork Chops. These are prepared with a marinade of lemon juice and fresh thyme, although you may use dried thyme, instead of fresh. Ingredients: 2 boneless porkchops (I used medium-sized chops, about 1/2-inch thick. Use more for larger appetites.) splash of lemon juice (I used bottled lemon juice.) 4 sprigs of fresh thyme (or you may substitute dried thyme, to your taste) meat tenderizer, to taste (I use the kind with no msg.) freshly ground black pepper, to taste extra virgin olive oil, to cover both sides of the chops Place the two boenless pork chops in a small bowl. Sprinkle lemon juice geneously on the top, bottom, and between the two chops. Place a spring of thyme (or dried thyme) on the top and bottom and between the chops. Rub the thyme to infuse some of the flavor into the pork chops. If you have time, cover the bowl with plastic wrap and let the pork chops marinate for 10 to 12 hours, occasionally rubbing the thyme into the chops. If you don’t have time, you may skip the actual marinating, and you will still get a lot of lemon and thyme flavor. When you are ready to grill the pork chops, start heating your electric kitchen grill, putting the drip cup in place. Remove any thyme springs and pat the pork chops dry with a paper towel. Now, lightly sprinkle the tops and bottoms of the two pork chops with meat tenderizer. (This will serve as salt …
In this video, Betty demonstrates how to make French Dressing Grilled Chicken. All you need to do for this recipe is lightly season your chicken breasts and pour some French Dressing over them and take them to the grill! This great and easy entrée was given to me by my hair stylist, Donnie Lee Philpot, who has beauty shops in London, Kentucky and Richmond, Kentucky. Thanks for a wonderful recipe, Donnie Lee! Ingredients (for 4 chicken breasts): 4 uncooked chicken breasts, trimmed of excess fat salt and pepper (optional) about 1/3 of a bottle of French salad dressing Rinse the chicken breasts with clear water and pat dry with paper toweling. Lightly season with salt and pepper, if desired. Drizzle French salad dressing over the chicken breasts and work it in with your fingers (both sides). You do not need to let this marinate, but, if you choose to do so, just place plastic wrap over the breasts and store them in the refrigerater for about 4 hours. Place the prepared chicken breasts on an outdoor grill, away from the direct heat. Grill for about 15 to 20 minutes, turning as desired. Be sure to grill any type of chicken until done all the way through. You can leave the chicken breasts on the grill a little longer, if you want them browned a bit. If you do not have an outdoor grill, you may use an electric kitchen grill, or you may bake these chicken breasts in the oven on a broiler pan at 400 degrees for about 25 to 30 minutes. These make a great entrée, and they have just …
This is a rebroadcast of Episode #7 from July 3rd, 2008. Youtube accidentally corrupted the file and we have to reupload the video. Please join Jack’s Cooking Community at CookingWithJack.net
Learn how to make Boil-n-Bake Baby Back Ribs! – Visit foodwishes.blogspot.com for the ingredients, more recipe information, and over 650 additional original video recipes! I hope you enjoy this Boil-n-Bake Baby Back Ribs recipe!
Jack does Grilling Video #2. Here is the recipe: JAMAICAN JERK SHISH KABOB CHICKEN COOKING TIPS: soak sticks to prevent burning, seperate veggies from meat. Ingredients: 3 chicken breasts (about 2 pounds) For the seasoning: 1 large bunch scallions, trimmed and cut into 1-inch pieces 3 shallots, peeled and rough chopped for about 1/2 cup 4 cloves garlic, peeled and rough chopped 1 to 2 scotch bonnet chiles or more to taste, seeded (for a hotter flavor, leave the seeds in) 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme leaves 2 teaspoons coarse salt (kosher or sea) 1 teaspoon freshly ground black pepper 1/2 teaspoon ground allspice 1/4 cup vegetable oil or water, or as needed Blend all ingredients (except thyme leaves) in spice chopper or food processor. Cut chicken into mouth size pieces. Place chicken, jerk seasoning, and thyme leaves into zip lock and marinate from 4 hours to overnight. Cut veggies for skewers. Skewer veggies on separate skewers than chicken. Grill until done.
tinyurl.com tinyurl.com tinyurl.com Ingredients: serves 4 8 lamb cutlets 4 beef porterhouse steaks 8 pork sausages 8 slices rindless bacon 4 large flat mushrooms 2 large tomatoes 1 sprig rosemary 1/4 cup olive oil salt & pepper to season ENJOY! ~ Nicko Intro theme to Nicko’s Kitchen is from TwistedTime01 and Bertofski Music from Nicko’s Kitchen is from www.incompetech.com Used with permission
In this video, Betty demonstrates how to make incredibly tender and tasty Barbecued Boneless Pork Ribs. This is accomplished by cooking the ribs in a crock pot, then removing any excess fat, coating them with a delicious barbecue sauce, and browning them off in an oven. You have to see it to believe it! (Note: I used a bottled sauce. The purpose of this video is not in the making of the sauce, but rather in the preparation of the ribs.) Ingredients: 2 pounds boneless pork ribs 18 oz. bottled barbecue sauce (I used KC Masterpiece–about 1/3 to 1/2 of the bottle.) meat tenderizer, to taste Sprinkle meat tenderizer on the top and bottom of each of the boneless pork ribs. Place them in a crock pot, turn it to “low,” and let the ribs cook for about 5 hours. Remove the ribs from the crock pot, and place them on a platter. Cover with plastic wrap, and let them cool to room temperature. When cool enough to handle, trim all excess fat from the cooked ribs. They will be very tender, so you will need to handle them gently. After each rib is trimmed of fat, place it in a bowl that has a generous amount of bottled barbecue sauce. Roll it to coat it with barbecue sauce. Then place it on a broiler pan that has a drip pan underneath to catch any drippings. (I cover my broiler pan with aluminum foil, so there will be an easy clean-up.) When all of the ribs are coated with barbecue sauce and are placed on the broiler pan, put the pan of ribs into an oven that has been preheated to 300 …
In this video, Betty demonstrates how to make her Hearty and Healthy Grilled Chicken Sandwich. This is a great sandwich to make if you are just cooking for yourself or maybe for 2–but it can be made for a crowd! Ingredients: (for 2 sandwiches) 2 uncooked chicken breast fillets 2 sweet Italian sub buns (You may substitute any type of sandwich bread here–Italian bread or French baguette or other choices are good.) 1/2 cup mayonnaise 2 tablespoons dill pickle relish meat tenderizer, to taste freshly ground black pepper extra virgin olive oil–enough to coat chicken 1 slice Deluxe American cheese, optional (You may use any type of sliced cheese that you like.) 2 thin slices fresh tomato fresh lettuce leaves Prepare 2 chicken breast fillets for your sandwich by using a meat mallet (or something heavy) to flatten and tenderize the fillets. Sprinkle both sides with meat tenderizer to taste, and freshly ground pepper to taste. Rub both sides of the fillets with extra virgin olive oil, and set aside. Now, wash your hands, and prepare the spread for your sandwiches. Mix 1/2 cup mayonnaise with 2 tablespoons dill pickle relish. Stir thoroughly, and pour into a small serving dish, and set aside. (This spread may be enough for 4 sandwiches, depending on how much you want for each sandwich.) Now, prepare your bread. If the bread is not cut into serving pieces, separate it, and slice it into two halves per sandwich. Place these in a pan and put them in a 400 degree oven that is turned …
(korean-style beef short ribs). www.maangchi.com Ingredients: 2 lbs (about 1 kg) of beef short ribs, water, cooking wine, soy sauce, black pepper, brown sugar, garlic, green onion, onion, sesame oil, carrots, radish, shiitake mushrooms, and mulyeot (corn syrup). 1. Soak 5 shiitake mushrooms in warm water for about 4-6 hours. 2. Soak short ribs in cold water in a large bowl for at least 30 minutes and change the water a few times. 3. Boil water in a large pot. Put in the short ribs. Boil for 5-10 minutes. 4. Take out the ribs from the boiling water and wash them with cold water to remove unnecessary fat or floating bubbles. 5. Throw away the boiling water and clean the pot. 6. Place the clean beef short ribs in the pot. 7. Prepare a bowl to make seasoned water by mixing 2 cups of water, 4 tbs soy sauce, 8 cloves of minced garlic), ½ sliced onion, 1 tbs rice wine, and 1 tbs brown sugar. 8. Add it to the short ribs in the pot. 9. Boil it over medium heat for 20 minutes. 10. While it boils, you can prepare the other ingredients: 11. Cut carrot and radish into 5 cm-size cubes and round the edges to make several balls (the size of the balls should be like ping pong balls ) 12. Cut the soaked shiitake mushrooms into bite size. *tip: You can add several skinned chestnuts and gingko nuts 13. Open the lid of the pot and add all ingredients (carrot, radish, shiitake mushrooms) to the pot. Let it simmer for about 1 hour over low heat. *tip: Stir the ribs and other ingredients with a …