Cooking with Cookies BBQ & Outdoors Dan: Burnt Ends
Cooking burnt ends in the Cookies kitchen with Outdoors Dan.
For more recipes, please visit cookiesbbq.com or outdoorsdan.com. To see more of Outdoors Traditions TV, please go to Carbon TV or The Hunt Channel.
Saucy Fruited Pork Chops | PowerXL Combo 12-in-1 Recipes
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#powerxl #combo12in1 #porkchops #powerxlrecipes
#pxl #foodie #fruited #slowcook #recipe
Saucy and full of sweet flavors fruited pork chops is no problem for the PowerXL Combo 12-in-1. Toasty sautéed pork chops seasoned with garlic and onion. Slow-cooked with pineapple chunks, which are any type of pork perfect tropical fruit pairing. You can also swap mixed dried fruit or sweetened dried cranberries for the raisins in this sweet and tangy family favorite.
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Fruited Pork Chops Recipe
Serves 6
Ingredients:
3 Tbsp. all-purpose flour
1½ tsp. dried oregano
¾ tsp. salt
¼ tsp. garlic powder
¼ tsp. pepper
6 boneless pork loin chops (5 oz. each)
1 Tbsp. olive oil
1 (20-oz.) can unsweetened pineapple chunks
¾ cup unsweetened pineapple juice
2 Tbsp. brown sugar
2 Tbsp. dried minced onion
2 Tbsp. tomato paste
¼ cup raisins
Directions:
Combine flour, oregano, salt, garlic powder, and pepper
in a shallow dish; coat chops, one at a time. Turn dial to
Sauté and adjust Temperature to 275°F. Press Timer and
adjust to 5 minutes. Press Start. In the Inner Pot, cook
the chops in hot olive oil until browned on both sides,
about 5 minutes.
Drain pineapple, reserving juice; set pineapple aside.
In a bowl, combine ¾ cup of the pineapple juice with
reserved pineapple juice. Stir in ¼ cup water, brown
sugar, onion, and tomato paste; pour over chops in
Inner Pot. Sprinkle with raisins.
Turn dial to Slow Cook and adjust Timer to 4 hours.
Cover with the Glass Lid and press Start. Cook until
meat is tender.
Stir in pineapple chunks. Adjust Timer to 15 minutes.
Cover with the Glass Lid and Press Start. Continue to
Slow Cook until pineapple is heated through.
BEHIND THE BBQ: The Cookies BBQ Rib Wagon
The famous Cookies Rib Wagon makes appearances throughout the Midwest, bringing BBQ eats to the people featuring their signature sauces and seasonings! With grills and smokers in tow, the Cookies BBQ crew prepares a variety of crowd favorites including Sweet Hickory Pulled Pork and Original BBQ Ribs. The Rib Wagon also hosts numerous fundraising events in support of charitable causes. Make plans to visit them when they are at a location near you!
THE MANY FACES OF KAHLUA CAMPY 1970s MEXICAN COFFEE LIQUEUR PROMO FILM ALCOHOLIC DRINK XD11574
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This is a 1970s promo film for the Mexican coffee and cane sugar spirit commonly known as Kahlua. It is a coffee-flavored liqueur. (The drink contains rum, sugar, vanilla bean, and arabica coffee.) The film opens with an image of coffee beans plucked from a coffee arabica evergreen tree in North Africa (:19). Kahlua’s beginnings are traced back to the origin of coffee and the beverage was believed to have initially come from Ethiopia and was used medicinally. Ancient art depicts coffee’s early beginnings in an Arabian court (:48) shows Priests of Islam and they were the ones to dictate coffee consumption. From here, the stimulating drink spread to Egypt, Turkey and Europe (1:10). During the mid-17th century, after spreading through Europe, coffee landed in the New World; the America’s (1:15) Distillation was also introduced to the area (1:43) which lead to the creation of this coffee liquor which from 1936 on was created and distributed out of Mexico. Sculptures and figurines of pre-colonial figures appear (2:22) and the Kahlua logo (2:27). The film then switches to a mock house party in which the guests and hosts will share recipes that utilize Kahlua. The narrator of the film shows the multitude of ways Kahlua can be enjoyed as a beverage such as; straight, over ice, blended with cream, with soda and with vodka (3:42). Most popular mix drinks are the White and Black Russians. Dishes such as fruited chicken Acapulco (5:33) are enhanced when added with Kahlua. Another party guest shares a recipe for herbed pork chops to which the liquor is also added (8:14). The process for chili Kahlua (10:18) includes ingredients such as bell peppers, ground beef, tomatoes and chili powder. The mixture simmers when Kahlua is added (11:24). Another dish is the baked ham Kahlua (11:51). The ham’s surface is studded with cloves (12:13). A baster is used to continuously add Kahlua to the dish as it cooks (13:18). The precolonial figurines appear on the table (14:02) before the desert called creamy cake Kahlua (14:49). Ingredients include; unsalted butter, Kahlua, almonds, sugar, vanilla and egg yolks (14:58). An electric mixture is used to blend ingredients (15:28) and this will be used to cement together layers of lady fingers (15:59). The cake is then frosted and decorated with an icing piping bag (16:39). A double boiler will be used to melt butter and semisweet chocolate (16:47) which will then be spread over wax paper and chilled in order to set atop cake (17:13). Kahlua can also be added over ice cream (17:40), in Kahlua bananas flambe (17:49) as well as simply enjoyed with coffee (18:49). This film will close with the Kahlua logo (19:22) and is a Henry Ushiima Production (19:24).
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This film is part of the Periscope Film LLC archive, one of the largest historic military, transportation, and aviation stock footage collections in the USA. Entirely film backed, this material is available for licensing in 24p HD, 2k and 4k. For more information visit
Tasty Grilled Pineapple With Spiced Caramel Recipe From Gordon Ramsay - Almost Anything
Here is He !! #Gordon #Ramsay
During this #cooking #video , #gordon #ramsay will Demonstrate How to Cook #Grilled #pineapple with #Spiced #caramel #recipe.
Here Is the Recipe :
Desserts for one or two have to be really easy or else you won’t bother. This
griddled pineapple strikes just the right balance. It can be ready in minutes and
adds another dimension to a familiar fruit. To test if your pineapple is ripe, try
pulling a leaf from the top. It should come out easily. If it doesn’t, leave the
pineapple in the fruit bowl for a day or two and try again.
1 ripe pineapple
4 tbsp caster sugar, plus a little extra for sprinkling
1 vanilla pod, seeds removed
Pinch of Chinese five-spice powder
20g butter, cut in half
150ml double cream
1. First prepare the pineapple. Using a serrated knife, cut off the top and base, then cut the
pineapple into 8 long wedges. Cut along the inside edge of the wedges to remove the core.
Slice between the flesh and the skin as you would a piece of melon but leave the last 2cm
of skin attached.
2. Heat a griddle pan. Place the pineapple wedges in the hot pan, pushing the fruit against
the griddle bars to help it colour. Cook for 2 minutes on each side until marked. Sprinkle
over a little caster sugar 1 minute before the end of cooking to glaze the fruit.
3. To make the caramel, tip the 4 tablespoons of caster sugar, the vanilla seeds and fivespice
powder into a heavy-based frying pan and cook over a medium heat for 3–4 minutes
until the sugar has dissolved and is turning a dark golden brown. Remove from the heat,
add the butter and 2 tablespoons of the cream. Shake the pan to melt the butter, whisk to
combine, then add the remaining cream.
4. To serve, drizzle the caramel sauce over the pineapple wedges and serve immediately.
HOW TO GRIDDLE
Whenever you use a griddle pan, always press down hard what you are cooking
and hold it there for a few seconds. This will help achieve those characteristic
scorch lines, which not only look attractive but mean more flavour.
Thanks for Watching
Almost anything
Cooking with Cookies BBQ & Outdoors Dan: Pulled Pork
Preparing pulled pork in the Cookies kitchen with Outdoors Dan.
For more recipes, please visit cookiesbbq.com or outdoorsdan.com. To see more of Outdoors Traditions TV, please go to Carbon TV or The Hunt Channel.