Food Wishes Video Recipes (2024)

Since we already posted a peach cobbler, I decided to do a peach crisp instead, but I wanted to do a reallycrispy crisp, and not the same old crumble style.

I looked at dozens of recipesonline, and came across one from the critically acclaimed, “A Boat, a Whale, & a Walrus,” by Renee Erickson. I did change it up a bit, and tweaked theprocedure, but that’s where the inspiration is from.

This technique should work with any,and all, cobbler-approved fruits, and no matter what you use, it would make awelcomed addition to anyone’s picnic or cookout. Of course, make sure you haveplenty of vanilla ice cream around, preferably homemade. So, the next time you’re inpossession of some perfectly ripe peaches, I really do hope you give this a trysoon. Enjoy!

Ingredients for 8 portions:

6 large peaches, cut into 8ths

zest and juice from 1 lemon

- Placed in a buttered baking dish (about 2-inches deep isperfect)

- Mine dish was 10-inches across, and holds 2 quarts

For the batter:

1/2 cup (1 stick) unsalted butter, room temp

1 1/4 cup granulated white sugar

1 1/3 cups self-rising flour (or all-purpose flour plus 2 teaspoonsbaking powder and 1/2 teaspoon fine salt)

1/3 cup rolled oats

2/3 cup whole milk

For the top:

1/4 cup granulated white sugar

cold water spritzed generously over the top

- Bake at 375 F for about 45 minutes, or until browned andcrispy.

Well, at least I don’t have to type the ingredient amountsfor this could’ve-been-delicious, flat iron steak. I thought for sure maple syrup, coffee, andbourbon would be great together, but it turns out they weren’t even goodtogether.

Okay, they were bad. It reminded me of some daily special, gonereally wrong, at one of those strip mall steakhouses. Luckily, we have several excellent marinades that will workperfectly with this great steak, and I will list a few below.

Like I said inthe video, the real point was to share what a great cut of beef flat iron isfor the grill. It checks all the boxes, and requires virtually no trimming.Plus, and very ironically, it’s especially good for absorbing marinades.

So, enjoy this with your favorite pre-grill meat soak, orcheck out one of the following links. Regardless, I really hope you give flatiron steaks a try soon. Enjoy!

Here are some marinade recipes that would be perfect forthis:

If you’re from Greece, you’re probably pretty confused rightnow, and wondering why I’m calling this gyros. There, pork and chicken areused, in non-ground form, and as the meat turns slowly over a fire, the cooked,caramelized surface is shaved off into thin slices.

It’s amazing stuff, butbelieve it or not, I prefer this Americanized “mystery meat” approach, whichuses ground lamb and/or beef. The spices are similar, but the texture is totallydifferent, and for me, more interesting. I can eat fresh, identifiable meatanytime, so when I’m in the mood for gyros, I want the stuff you can only getfrom certain street vendors. Of course, since the meat is ground, you’re takingtheir word for which specific animals made the ultimate sacrifice, which is whythis stuff became affectionately known as “mystery meat.”

This style is perfect for making ahead of time. Once it’schilled, and sliced, all you need to do is brown it in a pan, and find someflatbread to roll it up in. Preferably, that would be homemade Lebanesemountain bread, which I will attempt to show you in the near future. In themeantime, your favorite pita will do, just as long as you don’t forget to makesome tzatziki. I really hope you give this atry soon. Enjoy!

Ingredients for 8 portions:

1 pound ground lamb

1 pound ground beef

1/2 cup finely diced yellow onion

4 cloves garlic, crushed

1 tablespoon freshly minced rosemary

2 teaspoons dried oregano

2 to 3 teaspoons kosher salt, or to taste (you can cook asmall piece to test)

1 teaspoon fresh ground black pepper

1 teaspoon cumin

1 teaspoon paprika

1/8 teaspoon cinnamon

1/8 teaspoon cayenne pepper

2 tablespoons bread crumb

- Cook at 350 F. for 45 minutes, or until an internal tempof 160 F.
-- Note: to make the pickled red onions, simply slice them about 1/8-inch thick, and cover with red wine vinegar for a few hours, or overnight. They will turn into the beautifully colored garnish seen herein.

I don’t post a lot of salad videos, since, other than thedressing recipe, what am I going to teach you? Most people are pretty goodwhen it comes to tossing things in a bowl, but I made an exception for what I’mcalling a “Brutus.”

I discovered this salad at a great restaurant in Healdsburg,called Willis’s Seafood, where it was definitely not called a “Brutus,” butsimply described as a, “Little Gem Salad, Dijon Vinaigrette,Fuji Apples, Aged White Cheddar, Fresh Herbs, Fried Pecans.” It soundedamazing, and tasted even better.

It was so good, I joked that it couldreplace the Caesar as America’s favorite tossed salad, and a few beers later,the idea to call it the “Brutus” was born. I’m explaining this not only to givecredit, where credit’s due, but also to make clear it has nothing to do withpolitics. Yes, nothing to do with it. Nothing at all.

Normally, I would tell you to add whatever you want to thissalad, but not this time. Please make itexactly as shown. Having said that, you’ll of course have to adjust thedressing to your taste, but you already knew that. I really do hope you givethis a try soon. Enjoy!

Ingredients for 4 portions:

For the dressing:

1/4 cup real French Dijon mustard

1/4 cup seasoned rice vinegar

1/4 cup vegetable oil

1/4 teaspoon Worcestershire sauce

freshly ground black pepper

cayenne to taste

- the dressing should be sharp and acidic, but please adjustto your taste

For the salad:

4 hearts of romaine, cut or torn into bite-sized pieces

2 ounces extra-sharp aged cheddar

1 apple, thinly sliced

2 tablespoons fresh tarragon leaves, chopped

2 tablespoons dill sprigs, chopped

3/4 cup pecan halves, toasted in 2 teaspoons vegetable oil,seasoned with salt and 1 teaspoon of white sugar

This great steak is considered something of a butcher shop“secret,” but not because they’re selfish, and can’t stand the thought of youbeing happy. It’s just an odd looking cut, which requires a specific trimmingtechnique to remove one of the toughest pieces of connective tissue on theentire animal.

Combine that with the fact that there’s only one per cow, andyou have something that’s a little tricky to sell, although that seems to bechanging a bit. This steak has become popular on restaurant menus, going by thename, “hanger steak,” and that’s led to it being carried in some of your finerbutcher shops.

Butcher’s steak is great in a pan, under the broiler, and ofcourse, on the grill. It takes to marinades wonderfully, and can sub in for anycut of steak in any recipe. It’s not only tender, and affordable, but alsoextremely beefy.

This is probably the most strongly flavored steak cut, andsome even describe it as having a subtle gaminess, although I think that’s a bit much. There’s only one way to know for sure, so I really do hope yougive this a try soon. Enjoy!

Ingredients for 4 portions:

1 whole butcher’s steak aka hanger steak, about 2 pounds

salt and freshly ground black pepper to taste

1 tablespoon clarified butter

For the sauce:

2/3 cup chicken broth to deglaze pan

juices from resting steaks

2 teaspoons balsamic vinegar, or to taste

2 tablespoon cold butter, cut in cubes

salt to taste

This muhammara video was inspired by a request we receivedfor a Lebanese recipe. Not knowing any off the top of my head, I asked forsuggestions, and this amazing red pepper walnut spread was nominated by severalpeople. The only problem is, it’s actually a Syrian recipe.

Nevertheless, it’s apparently very popular in Lebanon, aswell as across the rest of the Mideast, and once you taste it, you’llunderstand why. Like I said in the intro, this may be the most delicious thingyou’re not currently eating.

All great dips and spreads should be addictive, but there’ssomething very special about how this beckons you back for more, and more, evenafter you’re being stared at by the other guests. Let them enjoy theirsuperior will power – we’ll continue to enjoy the muhammara.

Ingredients for 6 portions:

1 cup roughly chopped fire-roasted red peppers (peeled,seeded)

1/4 cup olive oil, divided

1 1/4 cup raw walnut halves

1/3 to 1/2 cup fresh breadcrumbs

2 garlic cloves, crushed

2 tablespoons lemon juice

2 teaspoons pomegranate molasses

1 teaspoon salt, plus more as needed

1 teaspoon paprika

1/2 teaspoon cumin

1/2 teaspoon cayenne

1 teaspoon Allepo or other red pepper flakes

Italian parsley, chopped walnuts, and pepper flakes togarnish

Just in case you missed our recent Facebook Live, here it is, in all its unscripted glory. Most people seemed to enjoy it, which I certainly appreciated, but for me it was a reminder of why I don't appear on camera. I prefer a few days to gather my thoughts before answering questions, especially when discussing topics of such importance... like, "does peanut butter go with bacon?"

Anyway, we'll be back with a new video this evening, for those of you who prefer "prerecorded Chef John." In the meantime, enjoy!

Please Note: Apparently there was a sound glitch at the beginning, and you can't hear anything until a few minutes in. The good news is, you didn't miss anything.

That's right! I'll be doing a Facebook Live on Thursday, June 8! To enjoy what's being described as the second most anticipated public testimony that day, go to Allrecipes.com's Facebook page at 2PM, and as always, enjoy!

There are many unforgettable sights and sounds you experiencewalking through Chinatown for the first time, but I think it was seeing allthose hanging chunks of florescent red meat that made the biggest impression.

Sure,the Peking ducks were cool, but they actually sort of looked like roasted duck,where as the char siu looked looked like nothing I’d ever seen before.

So, it was a little disappointing to eventually find outthat it was from copious amounts of red food coloring, which I’m pretty surewas toxic back then, and not from some ancient Chinese secret cooking method. Anyway,enough with the nostalgia; the important thing to remember is that in additionto its impressive, high-gloss appearance, and savory taste, this Chinesebarbecue pork is quite easy to make at home, even if you don’t have a fancy ceramicgrill.

As long as you roast it between 275 F. and 300 F., and do sountil you reach an internal temperature of between 185-190 F., the cookingmethod really does not matter, and you should have something that rivals thefinest take-out in town. So, I really do hope you give this Chinese-stylebarbecue pork a try soon. Enjoy!

Ingredients for six portions:

3 pounds boneless pork butt, cut into 4 sections lengthwise

2/3 cup soy sauce

1/3 cup hoisin sauce

1/2 cup honey

1/3 cup brown sugar

1/2 cup Chinese rice wine (can sub sake, or dry sherry)

1/3 cup ketchup

4 garlic cloves,crushed

1 teaspoon five-spice powder

1/2 teaspoon freshly ground black pepper

1/4 teaspoon cayenne

1/8 teaspoon pink curing salt, optional

1 or 2 teaspoons red food coloring, optional

Kosher salt to season pork before grilling

I can’t believe I haven’t posted a recipe for classicAmerican potato salad, especially since it was such a childhood favorite ofmine. As I mentioned in the video, this is the first food I can remember eating,and apparently was one of my favorite baby foods.

This is my take on my mother Pauline’s potato salad, but theactual “recipe” isn’t the main point here. This is more about what I thinkare the best practices for making potato salad. As long as you follow this basic procedure, it really doesn’t matter howyou accessorize your spuds.

The other major factors are making sure you use enough salt,and waiting for your potatoes the cool to room temperature before dressingthem. If you’ve ever had a bad, greasy looking potato salad, I can almostguarantee it was mixed while still hot. So, don’t be in a hurry.

Other than that, not a lot can go wrong. So, whether you’re making this for your nextpicnic, or you want to save money on baby food, I really hope you give this atry soon. Enjoy!

Ingredients for 12 portions:

3 pounds russet potatoes, scrubbed and rinsed clean
- Boil in 10 cups of water with 1/4 cup of kosher salt

2 tablespoons finely diced sweet onions, optional

2 tablespoons freshly chopped parsley

1/2 cup finely diced celery

3 large hard boiled eggs

For the dressing:

1 1/4 cup mayonnaise, plus more as needed

3 tablespoons apple cider vinegar

2 tablespoons Dijon mustard

1 teaspoon kosher salt, plus probably much more as needed

1/2 teaspoon freshly ground black pepper

cayenne to taste

- After mixing, chill for 2-3 hours, before tasting andadjusting the salt. You’ll definitely need more, as well as usually anotherspoonful of mayo.