1. Crepas con Cajeta by Rick Bayless


    from Great Chefs Added 2 0 0

    Rick Bayless, who has an encyclopedic knowledge of Mexican cookery, delights in this rich dessert of crepes sauced with butter and cajeta and sprinkled with toasted pecans. It is a dish from western Mexico, he notes, and the cajeta is traditionally cooked down in enormous copper pots. The cajeta’s rich color and taste is the result of the caramelization of milk sugars, not vegetable sugars, giving it a different taste. Chef Bayless suggests trying this dish with very ripe plantains sauteed in butter.

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    • Rick Bayless World Culinary Showcase 2015


      from NRA Show Added 129 1 0

      Watch Rick Bayless as he shows us how to cook some of his favorite recipes during World Culinary Showcase at NRA Show 2015.

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      • The Secrets of Hot Chocolate


        from Arthur Mullen Added 5 0 0

        Excerpt from CBS Sunday Morning, January 15, 2012.

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        • Mexico: One Plate at a Time Episode 913 "Oaxaca's Top Chefs"


          from RickBayless.com Added 734 3 0

          Oaxaca has long been known for its seven moles, unparalleled home-cooking and remarkable market fare. Lately, its restaurant reputation has skyrocketed, too. Deservedly so. Rick visits four of the top chef contenders in Oaxaca City, tours their restaurants, cooks in their kitchens and discusses the lively burgeoning scene. For starters, Chef Miguel Jimenez cooks up a batch of red chile beef and fruit stew from the Isthmus to serve inside his crispy plantain mogo mogos. Next, Chef Jose Manuel Banos creates a taco from jelled carrot filled with a chintestle and shrimp ceviche. Chef Alejandro Ruiz and his brother Jesus show Rick their dream come true: An organic farm supplying their restaurants and their employees. Their beautiful produce inspires many of their house specialties. Rick and Alejandro make a fresh salsa with the garden cilantro to go with a red chile-burnished octopus barbacoa. Last but not least, Chef Rudolfo Castellanan makes a simple mole de caderas to accompany suckling goat. All this world class cooking inspires Rick to make a signature dessert at his award-winning Chicago restaurant Topolobampo.

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          • Mexico: One Plate at a Time Episode 911 "Chocolate & Coffee From Bean to Cup"


            from RickBayless.com Added 779 3 0

            In Mexico, it is just as common to start your day with a cup of steaming hot chocolate as it is with coffee. Little wonder, when the chocolate is made from freshly roasted cacao beans and seasoned with cinnamon and a touch of sugar. Rick takes us to world-renowned Mayordomo near the main market in Oaxaca and to Seasons of My Heart Cooking School to see the process from two perspectives. For the best cup of coffee ever, Rick takes a day trip to Finca Las Nieves Coffee Plantation where the owners are passionate in their pursuit. Set in almost a thousand acres of the Oaxacan cloud forest, we see organic altura coffee from the bean to the cup. In Chicago, Rick creates a Oaxacan-style tres leches cake with coffee and chocolate. Now we’re wide awake.

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            • Mexico: One Plate at a Time Episode 912 "Bringing Oaxaca Home"


              from RickBayless.com Added 797 3 0

              The once unknown state of Oaxaca, Mexico’s fifth largest, is now on the knowing traveler’s hit list. Its capital is one of Mexico’s most enjoyable colonial cities. By day, people relax at plaza-front sidewalk cafes beneath shady arches and take in the slow-motion scene, reflecting the best of old Mexico. By night, the same plaza becomes alive with entertainment, crafts, folkloric dances and food stalls. The city boasts a burgeoning restaurant scene, traditional markets and art galleries. The coast is home to some of the most beautiful beaches in the world. Rick takes the spirit of Oaxaca home and with a group of friends he creates a dinner sure to transport. We’ll start with a mescal pineapple cocktail with his version of the crunchy chile-and-garlic-infused peanuts sold throughout Oaxaca’s markets. The first course highlights indulgent shrimp and crab. Rick’s main-course stars one of the famous seven Oaxacan moles—Manchamanteles—a simple red mole with fresh pineapple, pork and chicken. For dessert, a super simple avocado ice pays homage to Rick’s favorite market stop.

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              • Mexico: One Plate at a Time Episode 910 "Puerto Escondido: Living the Dream"


                from RickBayless.com Added 596 3 0

                Ever dream of renting a space with a kitchen in Mexico just so you can cook all the fresh fish you can eat? Rick lives the dream at Hotel Villas Carrizalillo in Puerto Escondido. First, he peruses the town market for inspiration and ingredients from heirloom tomatoes to the local tuxtla chiles. Then he joins a resident expert to take him spearfishing off Roca Blanca Playa, one of the prettiest beaches in Mexico, for the freshest possible catch for his feast. And what a feast it is! Rick takes one robalo and turns it into an aguachile (a spicy ceviche appetizer), a brothy soup with chayote and beer, and pan-seared robalo with a tomatillo –pumpkinseed sauce. All from a small kitchen at the villas, a sharp knife, a couple of large pans and blender! Paradise indeed!

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                • Inaugural 2014 Festival Highlights!


                  from Newport Beach Wine & Food Added 495 0 0

                  2014 Highlights Video! The inaugural Newport Beach Wine & Food Festival premiered as one of Southern California's highest acclaimed epicurean events. The Daytime Festival at the Newport Beach Civic Center showcased live cooking demos with celebrity chefs, tastings from some of Orange County's finest restaurants, master sommelier panels, mixology courses, fine wine tastings, spirits, craft brews and live jazz. The Festival held an official Launch Party at RED O hosted by Bravo's Top Chefs Master Chef Rick Bayless.

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                  • Mexico One Plate at a Time Episode 909 "Mexican Cheese Primer"


                    from RickBayless.com Added 624 4 0

                    In Mexico, cheese is all about fresh cheese. So fresh, in fact, that Rick planned his cheesemaking with two local women in the village of Rojas around the milking of the alfalfa-fed cows. We see that uber-fresh milk turned into the sweet, tender curds known as queso fresco and the tangy, salty quesillo (string cheese) so ubiquitous to many Oaxacan specialties. In his Chicago home kitchen, Rick encourages viewers to try their own hand at fresh cheese. As a reward, he creates a simple dinner featuring the just-made cheeses as well as salsas from his grill with salad from the garden. Fresh indeed!

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