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During culinary school, I worked at a Mexican restaurant in Saranac Lake, NY, called Casa Del Sol. Which, as we used to joke, means "Casa of Sol." My favorite dish was the Chile Verde. Large chucks of pork shoulder simmered slowly in an exotic green sauce of tomatillos and green chilies. The tomatillos we used were caned - and I was fascinated by the mysterious tomatillo graphics that decorated the label - but it wasn't until I arrived in California that I saw the real thing. What an odd vegetable, or is it a fruit? As you will see in video, it sort of looks like a green tomato, which it isn't. It has this strange, veiny, paper covering, like a giant green gooseberry - and the flavor is even more perplexing. It's sort of tart, kind of sour, with hints of citrus and green apple. I sound like one of those wine geeks (no offense). Paired with sweet onions, and savory chicken, this recipe a great way to experience tomatillos for the first time. The real way to spell this recipe is "Chile" verde, not "Chili" verde. But, both spellings are used, and since this particular recipe is more about the chicken simmered in spicy sauce, than the green peppers, I used the Americanized "Chili." Enjoy! Ingredients: 1 chicken, cut up in 6 pieces 8 tomatillos 2 jalapenos 6 cloves garlic 1/2 bunch cilantro 3 cups chicken stock 1 onion 2 tbsp cumin 2 tsp oregano 1 bay leaf salt and fresh ground black pepper to taste yogurt or sour cream

CMN Video: Fork in The Road - Sicily Jennifer and Chef Mark speak with Tony May and Gianfranco Sorrentino from GRI, or Gruppo Ristoratori Italiani, about GRI's mission to promote the image of Italian Cuisine in the United States. Each year, they visit a region of Italy to learn about fresh artisanal products. This year, the destination was Sicily, and the Culinary Media Network came along to join in on the fun! From ancient Greek ruins, to sumptuous feasts in rustic farmhouses to Medieval Palazzi and winery tours, we took a big bite out of Sicily! A production of The Culinary Media Network. www.culinarymedianetwork.com Mara Eli, Francesco Cafiso "Sicilia" (mp3) from "Made in Sicily The Songs" (Alfredo Lo Faro) Buy at Napster Buy at GroupieTunes Buy at mTraks Download More On This Album

Chef Keith Snow from HarvestEating.com demonstrates an easy way to create homemade fresh-squeezed lemonade.

http://le-sanctuaire.com Shopping with Chefs 2007 shopping for salt at Le Sanctuaire with Chef David Myers. Fleur de Sel, Grey Salt, Black Salt, Australian Pink Salt, Sea & Kosher Salt. Fine Living Author: mylastbite Keywords: Chef David Myers Sona Comme Ca Fleur de Sel Grey Black Australian Pink Salt shopping with chefs mylastbite Added: July 17, 2008

CMN Video: Chef Rick Bayless at NY Times Travel Show, Part 3 The conclusion of our 3 part series. Chef Rick Bayless, of Chicago's Frontera Grill and Topolobampo speaks at the NY Times Travel Show. He finishes his Shrimp in Green Mole Sauce, and teaches us about chayote. www.rickbayless.com A production of The Culinary Media Network. www.culinarymedianetwork.com

CMN Video: SpeckFest Jennifer visits SpeckFest, the Annual festival celebrating Speck, a cured ham product of the SudTirol-Alto Adige region of Northern Italy that is both smoked and air cured. She then takes us to a factory, where we see the modern way that Speck is produced. A production of The Culinary Media Network. www.culinarymedianetwork.com

Chef Mario shows you a new way to prepare shrimp with citrus. http://www.2minutechef.tv

Solid bartending tips for making the perfect Bloody Caesar and other Clamato-based drinks, followed by a chat with two of my oldest drinking buddies! (they are cocktail experts...)

The finalists must impress Rachael Ray, and a group of Girl Scouts.

CMN Video: Fancy Food Show Highlights A visual montage of some of the beautiful and mouth-watering displays of food products at the 2008 NASFT Summer Fancy Food Show. A production of the Culinary Media Network. www.culinarymedianetwork.com A production of The Culinary Media Network. www.culinarymedianetwork.com

Five are gone, five are left. The finalists prepare to fight it out.

CMN Video: Action Against Hunger Benefit We attend the Benefit party for the Restaurants Against Hunger campaign, to raise funds for Action Against Hunger, an International agency devoted to fighting hunger in over 43 countries in the world. Their aid helps children and adults with severe malnutrition and in many cases brings them back from the brink of death. Please take a moment to donate at www.actionagainsthunger.org A production of The Culinary Media Network. www.culinarymedianetwork.com

CMN Video: Tasting Speck Alto Adige Jennifer visits the Johannser Hof in Chiusa, Sudtirol to learn the traditional way that Speck is made. She speaks with Franz Mitterutzner, Director of the Speck Alto Adige Consoritum, about the methods and careful regulations that govern this traditional cured meat of Northern Italy. She then tastes some of Herr Brunner's farmhouse Speck with Lou Di Palo of Di Palo's Fine Foods. A production of The Culinary Media Network. www.culinarymedianetwork.com

CMN Video: How to Make the Perfect Latte Barista Heather Perry from the Ultimate Barista Challenge shows us how to make the perfect latte, with tips on milk temperature, rolling the steam, and how to make those cool designs that seem impossible! www.ultimatebaristachallenge.com A production of The Culinary Media Network. www.culinarymedianetwork.com

How to make Grilled Peaches with Raspberry Sauce. Visit www.summerkitchen.tv to experience a new video cookbook with delicious summertime recipes, perfect for your picnic basket or backyard BBQ table. Ranked 3.64 / 5 | 555 views | No comments Click here to watch the item Submitted By: HolidayKitchen Tags: Make Grilled Peaches with Raspberry Sauce Grilling Grilled Summer Summertime Memorial day Independence day 4th of July Food Family Cooking Cook Fun Easy Appetizer Main Side Soup Salad New Life Meat Chefs Recipes

CMN Video: Lobster Sex Jennifer is joined by Chef Alain Bosse from Taste of Nova Scotia, who shows us how to identify male and female lobsters,and also gives us a lesson on the intricacies of lobster sex! http://www.tasteofnovascotia.com/ A production of The Culinary Media Network (www.culinarymedianetwork.com).

Food Philosophy #78: Luscious Nova Scotia Lobster Chef Alain Bosse from Taste of Nova Scotia and Pictou Lodge joins me for a little sassy talk about our favorite crustacean and some of Nova Scotia's other culinary delights. P.S. If you've never known the intricacies of male and female lobsters, the chef has a few insights for you -- including full hips and rigid males. Yes. http://www.tasteofnovascotia.com/ http://www.pictoulodge.com/ Music: Beau Hall (http://www.beaurocks.com/) and George Fletcher's Bourbon Renewal (http://www.georgefletcher.com) Food Philosophy is a production of the Culinary Media Network (http://www.culinarymedianetwork.com/).

CMN Video: Chef Rick Bayless at NY Times Travel Show, Part 2 Chef Rick Bayless, of Chicago's Frontera Grill and Topolobampo speaks at the NY Times Travel Show. He demonstrates how to make a Green Mole Sauce, and explains many of the unique Mexican ingredients that go into it. On Part 3 he finishes the dish, using the mole with Shrimp. A production of The Culinary Media Network. www.culinarymedianetwork.com