Culinary Videos

ACF National President Michael Ty, CEC, AAC, takes a look forward at the 2010 ACF Events Series.

Have you ever been enjoying a nice pastrami sandwich and thought to yourself, "This is good, but I really wish it had some bones in it." Well, this recipe was an attempt to solve that age-old desire. I've taken a spice rub traditionally used on a beef brisket to make pastrami, and applied it to America's favorite appetizer, chicken wings. This resulted in a pretty nice chicken wing recipe, which tasted nothing like pastrami. I guess I'm asking for trouble calling it "Pastrami Wings." If your palette is set for some rich, fatty, smoky pastrami, you will be disappointed. As I joke in the video, a chicken ain't a cow, and no chicken wing will ever taste like real pastrami. Having said that, so what? They're just chicken wings. Perfect for this time of year, since for sports fans this is the ultimate sweet spot on the calendar. You can watch baseball, football, basketball (I wish the Bay Area had a team), hockey (Go Sharks!), golf, and several other minor sports (like college football). What better way to veg on the couch for 14 hours, than with a plate of chicken wings that don't taste like pastrami? Honey, can you grab me another beer? My fingers are all greasy. Enjoy! Ingredients: 1 tbsp vegetable oil 2 1/2 pounds chicken wing sections 2 tbsp fresh ground black pepper 1 1/2 tbsp ground coriander 1 tbsp smoked paprika pinch of cayenne, optional 2 tsp kosher salt, or to taste 2 tsp flour *serve with Russian dressing as a dip Note: I thought these were fairly mild, and would actually increase the spice amounts next time. If you experiment, please let me know the results!

The recent post which featured Denise from ChezUs' beautiful dark chocolate macarons with bittersweet ancho chili ganache reminded my wife Michele that it'd been a while since she'd whipped up a batch of her famous chili chocolate cookies. These dense, dark, and dangerously addictive cookies feature a dose of black pepper and cayenne, which to some may seem like an odd addition. But one taste and you'll understand the method to this madness. Just like adding a pinch of salt to dessert recipes makes them even sweeter and more delicious, the addition of pepper in this cookie really makes the chocolate even more chocolaty. The cookies aren't really "spicy," but you can definitely tell something strange and wonderful is happening. I'm terrible with keeping my secret ingredients, secret. As soon as someone says, "Hey, what's in these?" I spill the beans. However, if you're one of those sadistic cooks that loves tormenting your foodie friends by not telling them what that certain something is, then this recipe is for you, since the spices are very hard to identify. A couple notes about the recipe ingredients below. I use kosher salt for just about everything, but I always have to remind myself that it has a much flakier, larger grain, so 1/2 teaspoon of kosher salt is really like 1/4 teaspoon of fine table salt. The measurement below is for fine salt, so double it if you also use flake-style kosher salt. Also, Michele decided to reverse the chocolate blend in the original recipe by using 2 parts unsweetened chocolate to 1 part bittersweet. If you like really sweet cookies use 2 parts bittersweet to 1 part unsweetened. If you're not sure, make 4 or 5 batches and experiment with different combinations. You really can’t practice too much when it comes to these strange, but spectacular cookies. Enjoy! Ingredients: 1/2 cup dried currants 2 tablespoons Kahlua 2 ounces bittersweet chocolate 4 ounces unsweetened chocolate 3 tablespoons unsalted butter 1/2 cup flour 1/4 teaspoon baking powder 1/4 teaspoon salt 1/8 teaspoon cinnamon 1/2 teaspoon freshly ground black pepper 1/8 tsp cayenne pepper 2 room temperature eggs 3/4 cup sugar 2 tsp vanilla 1 cup chocolate chips Note: Special thanks to Sigve Hoel who gifted me a sweet new set of OXO mixing bowls! He saw them on my Amazon Wish List (in the sidebar in case you're wondering). Thanks Sigve! We LOVE them.

This video, part 3 of our four part series of roundtable discussions with Loudoun vintners, features our winemakers discussing the collaboration that exists in Loudoun, Virginia: DCs Wine Country and how that contributes to great wine and a great visitor experience. Featured are (left to right) Kerem Baki from Hillsborough Vineyards, Bree Ann Moore from Loudoun Valley Vineyards, Bob Rupy from Bluemont Vineyards, Clyde Housel from Hiddencroft Vineyards, and Dave Collins of Breaux Vineyards. We invite you to come to Loudoun to experience our wine country yourself.

Toronto's St. Lawrence Market is over 200 years old. Today, it boasts an exciting and wide variety of products such as fresh local produce, meats and cheeses. Join the weekend crowds and tour the Carousel Bakery with Robert Biancolin -- or learn more about the meats at White House Meats with Stanley Janecek. Want to plan your trip to Canada? Visit http://www.canada.travel

In celebration of Virginia Wine Month, Visit Loudoun is pleased to present this video, the second of our four-part series of roundtable discussions with Loudoun vintners. Listen in as five of Loudoun's winemakers discuss the varieties of wine that are produced in Loudoun, Virginia: DC s Wine Country. Featured are (left to right) Kerem Baki from Hillsborough Vineyards, Bree Ann Moore from Loudoun Valley Vineyards, Bob Rupy from Bluemont Vineyards, Clyde Housel from Hiddencroft Vineyards, and Dave Collins of Breaux Vineyards.

If you're a high school senior and have aspirations of a culinary education, The International Culinary Schools at The Art Institutes are accepting entries for the Best Teen Chef Competition 2010. To view Multimedia News Release, go to http://multivu.prnewswire.com/mnr/artinstitutes/40694/Author: multivu Tags: Best Chef Competition 2010 scholarship high school senior The International Culinary Schools Art Institutes MultiVu 40694 Posted: 28 October 2009 Rating: 0.0 Votes: 0

If you're a high school senior and have aspirations of a culinary education, The International Culinary Schools at The Art Institutes are accepting entries for the Best Teen Chef Competition 2010. To view Multimedia News Release, go to http://multivu.prnewswire.com/mnr/artinstitutes/40694/

Wendy features roasted cornish game hens and a romantic atmosphere.