Learn and watch the first initial steps for frying and cooking some fish in this free cooking video on how to prepare fish for recipes and seafood stock. This is a very good video i found, and i think you must know this.

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In this free how-to video clip series, we are learning some special recipes for Christmas. The Chef is demonstrating how to cook a holiday ham, as well as how to bake variations of the traditional fruit cake and figgy pudding. Moreover we are also learning how to prepare the perfect eggnog and wassail. Impress your guests this year with this delicious traditional Christmas dish.

Traditional Eggnog Recipe — powered by eHow.com

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This is a simple recipe that shows you how to poach one pound of Salmon with white wine. You can use water if you want, I just like the flavor of wine with my salmon. It helps when you serve the same wine during the meal too.

You can use any vegetable you like, I just liked the idea of potatoes with the meal.

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Hello friends, welcome another video post of delicious Greek recipe. Today we are going to learn Spanakopita, a delicious Greek Spinach Pie. Although, some of you dont like the spinach, but i suggest you should have this spinach once at your home. You will definitely love to prepare more of this. Following video and the detail will tell you in detail recipe of this dish. So get going and enjoy your weekend.

How are you doing? My name is Mike Isabella. I am the Chef at Zaytinya restaurant, award winning restaurant at Washington DC and graduated at New York Restaurant School. I have cooked allover the East Coast of the United States and also in different countries. I am the chef here at the Zaytinya. Today, I will be showing you how to make spanakopita from top to bottom.

Working with the Phyllo dough, making the filling with using fresh spinach and feta cheese with scallions, dill, mint and leeks, preparing everything separately and combining it all to make a filling and then also putting it together. So, we are going to clarify a little butter to work with the Phyllo dough. Make our little spanakopita pies, roll them up, wrap them up. Chill them off and then pop them in the oven and the bake them off, so nice golden-brown to you have the best spanakopitas that you have ever had before.

You will need a couple of large mixing bowls, a large pot to blanch the spinach, a small saut pan, a small sauce pan, a pastry brush, cutting board and a couple of sharp knives. You will also need Phyllo, some fresh spinach, leeks, scallions, butter, feta cheese, fresh dill, fresh parsley and then egg. Always remember to be careful around a sharp knives and hot stoves when cooking.

Lets get ready for the first step.

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Hey people out there, wanna to taste Greek cuisine? Let start now. Today we are going to learn some basic Greek recipe. Today’s recipe is Greek Fillo Dough. This is wimple and very easy on your hands. And it is also a base for many other delicious Greek Recipes. Following video along with a transcript will guide you through the recipe.

Hello! My name is Mike Isabella; I am the Chef at Zaytinya restaurant in Washington DC. Today, we will be showing you how to make spanakopita, a traditional Greek spinach and feta cheese pie wrapped in Phyllo dough and now were going to show you how to work with phyllo dough.

Phyllo dough is a pastry; its a flaky pastry crust. Today, were going to be using frozen phyllo dough that I defrosted overnight. You can use fresh if you would like. Its a little bit more intense and time consuming to make. We make it fresh at the restaurant Zaytinya. There are not many restaurants actually in the country that are making it. Its made with some flour and water, a little bit of oil, touch of sugar, and its a long process of getting the dough to the consistency that you want and rolling them out really, really thin, almost thinner than a paper, so itll be translucent.

So, today were just going to go with the country style phyllo. I have a box of phyllo dough right here. Phyllo is traditionally used in Greek in Middle Eastern style of cooking, they make a lot of different types of pies and desserts and obviously here in the box, it has a picture of phyllo dough and stuffed with spinach and feta cheese. This is the Apollo brand. There are different types of brands that you can buy in a store. This is the country style. What I get is — Im using the country style today because its a little bit thicker than the regular phyllo and I tend to use a thicker stuff for more of the savory dishes than to using a thinner pastry more for the dessert styles. So, here it is, its all wrapped up for us. Pretty much just going to open the bag and it will hold in the freezer forever and once it comes out of the freezer, it can hold for about basically up to like a week in the refrigerator. I dont like to refreeze it because sometimes from the moisture, from getting cold and warm and cold and warm, it tends to get a little bit sticky and hard to use and appliable. So, were going to roll this out, just discard this and then hold on to the box just in case and as you see, we defrosted it — we have some nice thin sheets of phyllo dough. Were going to get to rid of this piece apart, paper right here and then now we have our country style phyllo. You always want to make sure though that you have a very, very light damped rag just in case were not going to use the phyllo dough right now, you can just keep it on it. If you dont put a wet rag, or some on top of it, or a damped rag or some towels, it will tend to pretty much dry out pretty quickly; crack and break and you wont be able to roll it up and get the type of consistency that we need out of it. So, we have our damped towel right here.

We have our country styled phyllo and I mean you can just look at these thin sheets and as you see it, it does tend to stick a little bit and you want to be very careful while working with it and it is translucent, you can see the hand and also you can see how easy it rips. So, we want to be very careful with it. Im going to save this piece for later, for a couple of small pieces, made a little pies that we can use, but now like I said, you dont to work it too much; you want to get all laid out nice and evenly and pretty much you can cut it whatever size that you want. Like if you cut it small, and youre going to have little baby pies. If you cut it in fourths, youre going to have nice sized triangle spanakopita pie, which is perfect. So, people could share, you could have a couple of little pies.

What were going to do is, Im going to start by basically just cutting it down the middle. So, basically we have it in half and it all depends on how many pieces you are using and I mean right here I have about six, seven pieces of phyllo dough right here. If I cut this in half one more time which I will, then were going to have 14. Now, this is basically 14 pieces of triangles and we feel thats enough for today. We could pretty much just roll this back up over here. We are going to wrap it in plastic wrap, we will put it back in the wrapper that we had it in, just to keep it moisture there and keep it at the temperature, put it away back into the box and then we have our strips. So, Id like to set them down, so we can have like three strips or so. Now, also like I said, if Im moving chips on, we dont feel like that even, or we want to clean it up a little bit, I mean were totally in control here, we could just cut the thin ends off, follow it down with a knife, so everything is pretty much exactly the way we want it. Then we have our three sets of phyllo dough. Then basically once it will be ready, we can prepare it now.

As we are waiting for that, Im just going to cover this up and keep it nice and moist and thats how we get set up for the phyllo dough, which is pre-bought frozen phyllo dough and that is it on the Phyllo, now Im going to show you how to assemble the spanakopitas.

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Hey friends, what’s up? How about having a delicious, juicy, tasty Beef Tenderloin for today’s dinner? Feeling hungry? So lets start with the recipe. Following video will brief you on this recipe. It is simple, tasty, and essential. You will always see beef staying in between chicken and pork on a healthy food chart. Many people also think that, its heavy for digestion. Although, its not correct but you should take care if you are suffering from digestion problems. So, lets enjoy the recipe.

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Hi there, happy weekends to everyone. If you have not yet planned to cook something usual then i have a special weekend dish for you. It is savory peach and mozzarella Fresca Bruschetta on a walnut bread, a bit lengthy name, yet delicious and takes little to time to prepare. This is actually a combination of sweet juicy peach and creamy mozzarella spread on toasted walnut bread. And watching this clip you will definitely have severe cravings, yes it is that tasty and crunchy. Here is the video, get ready to prepare a delicious dish.

– Click here for more amazing videos

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Hello there, want to taste Fresh Tomato and Basil Pasta Sauce ? Rita Heikenfield will show you how to create a nice, juice, and tasty Pasta Sauce. I know, many of us love Pasta in either in their breakfast or at dinner. However, a solid tasty pasts accompanying with a delicious sauce will obviously going to be a treat for everyone. There are number of sauces available to taste with pasta. But this is a special one for those who prefer Basils than other in their breakfast or lunch. Its pretty easy, to prepare this sauce, so lets see how we are going to prepare Fresh Tomato and Basil Pasta Sauce.

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Everyone loves to have jam spread over bread in a morning breakfast. However, it is quite expensive to buy a jam bottle every month. So, why dont we prepare a nice delicious jam in our home? Its very easy to make a jam. You don’t even need lot of stuff and machinery, just some ingredients and a microwave oven. Yes, we are going to prepare our delicious jam in a oven. Sounds interesting, isn’t it?

Moreover, the recipe is been told by Marie T. Smith, an author of Microwave cooking for one. She is gonna demonstrate how to prepare a Strawberry Jam. Here is the video of the recipe.

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Table of contents for How To Cook Lobster

1. How to cook lobster
2. How to cook lobster Pt.2
3. How To Cook Lobster Pt.3

And i have not heard one complain yet. But… We just gonna drop in it, oh… bye bye lobster… See you… Oh sorry.

See you on my plate.. Aha ha ha… I think we are about there and ready to pull it out on the plate. Yeah, the first thing … ok. Hold it with power… Grab it off… There you go and clam the tail out and then we are just gonna enter the knife from the top of the tail… Yeah… all the way through and then just push on the knife down to completely splits the tail open but keeps it attached to the body at the same time. Cut the claws probably the most flavor for me in the lobster, so i am just going to take my knife and I am just gonna grab a little bit and twist and crack a little bit and i am just gonna set it up like it had a the claws attached. So remember we are talking about our pickle splurge.

So we are gonna….this is what we do nice Leger lemon, some hot melted butter… We are just gonna put that on side and we are pretty much ready to go. We have a lobster, we have our flavors. Let’s go to the table… Take the meat out of the tail… You are probably gonna pull out the whole side at one time and then dip it into the butter… That’s great… Anybody can make a lobster and you want to make a lobster… Your well-come.. Here is your lobster one on one… To choose your lobster make sure that it’s frisky and shell is hard serving each person at least one and half pounds of lobster, when you’re ready to cook the lobster submerge into boiling salt water.

Wait at least 12-13 minutes for one half pounds of lobster and off course, lastly to make it easier on your guests we would suggest a cut of lobster tail and half and pre crack the claws and knuckle i am sure that was your lobster one on one.

In case you didn’t see the video in part 1 of this series… here it is again.

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