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In this video, Betty and her husband, Rick, have dinner out at Boone Tavern Restaurant in Berea, Kentucky. Boone Tavern Restaurant is owned and operated by Berea College. Berea College came into existence in 1855, the first coeducational and racially-integrated college in the Southern US Now it provides a tuition-free education to (mainly) impoverished Southern Appalachia, as well as students from about 60 other countries. Berea College currently has about 1500 students and still maintains a work-study program, allowing students to work at least 10 hours per week in lieu of paying tuition. For the past decade, Berea College has been ranked by US News and World Report as the #1 comprehensive university in the South. Before having dinner at Boone Tavern Restaurant, Rick and I stopped by a couple of arts and crafts stores to look at jewelry, pottery, and woodcrafts. Berea is considered to be the arts and crafts center of the state of Kentucky. Rick and I were lucky enough to catch Warren A. May in his woodworking shop. He specializes in the making of finely crafted dulcimers. Mr. May was kind enough to give us a little demonstration of dulcimer-playing for this video. If you are interested in his work, please visit his website, www.warrenamay.com. Inside the Boone Tavern Hotel lobby, we examined a photo gallery of famous past guests, and we also pointed out a copy of Richard T. Hougen’s first cookbook, Look No Further, which was published in 1958. Hougen was the director of …
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www.rhodesbread.com Try this ghoulishly tasty mummy pizza recipe, all your little spooks will love them!
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In this video, Betty and her husband, Rick, have dinner out at Boone Tavern Restaurant in Berea, Kentucky. Boone Tavern Restaurant is owned and operated by Berea College. Berea College came into existence in 1855, the first coeducational and racially-integrated college in the Southern US Now it provides a tuition-free education to (mainly) impoverished Southern Appalachia, as well as students from about 60 other countries. Berea College currently has about 1500 students and still maintains a work-study program, allowing students to work at least 10 hours per week in lieu of paying tuition. For the past decade, Berea College has been ranked by US News and World Report as the #1 comprehensive university in the South. Before having dinner at Boone Tavern Restaurant, Rick and I stopped by a couple of arts and crafts stores to look at jewelry, pottery, and woodcrafts. Berea is considered to be the arts and crafts center of the state of Kentucky. Rick and I were lucky enough to catch Warren A. May in his woodworking shop. He specializes in the making of finely crafted dulcimers. Mr. May was kind enough to give us a little demonstration of dulcimer-playing for this video. If you are interested in his work, please visit his website, www.warrenamay.com. Inside the Boone Tavern Hotel lobby, we examined a photo gallery of famous past guests, and we also pointed out a copy of Richard T. Hougen’s first cookbook, Look No Further, which was published in 1958. Hougen was the director of …
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In this video, Betty demonstrates how to make a pulled pork sandwich. Southern folks (like me) thrive on comfort food like this! Ingredients: 1.25 lb. cooked pork tenderloin (See “Betty’s Roast Pork Tenderloin and Gravy” recipe for instructions.) 1lb. 2 oz. bottle barbecue sauce (I used KC Masterpiece Original for this recipe.) 8 fresh whole wheat sandwich buns Trim any excess fat from the cooked pork tenderloin. With your hands, pull of chunks and strips of the pork. What you get is called “pulled pork.” Either make your own barbecue sauce or use a nice, bottled sauce, such as KC Masterpiece Original, and pour the sauce over the pulled pork. You may not need the full bottle, so go slowly at the end, stirring the mixture as you introduce the sauce. When it is to the consistency you like, spoon the whole mixture into an 8-inch by 11-inch Pyrex dish, lined with foil on the bottom, which can come up and cover the top, as well. When finished pouring the barbecue mixture into the foil-lined pan, spread it evenly along the bottom, and bring up the ends of the foil to cover the top. Place the Pyrex dish in the oven, which has been preheated to 400 degrees. Bake 20 minutes, and remove from the oven. Spoon the cooked barbecued pulled pork into a serving dish. Ladle a generous amount of pulled pork on top of a whole wheat sandwich half, and top it with the matching sandwich half. Serve while hot! It’ great!!! Menu suggestion: Serve Betty’s Southern Pulled Pork Sandwich with Betty’s …
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My Pasta Journey: Long Pasta Challenge – Spaghetti Recipe Challenge: #009 Spaghetti with Basil & Walnuts Come visit my cooking blog @ hk.myblog.yahoo.com or just simply SUBSCRIBE ME in Youtube & you’ll get interesting cooking tips & recipes from time to time! Bon Appétit!!:D
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In this video, Betty demonstrates how to make a pulled pork sandwich. Southern folks (like me) thrive on comfort food like this! Ingredients: 1.25 lb. cooked pork tenderloin (See “Betty’s Roast Pork Tenderloin and Gravy” recipe for instructions.) 1lb. 2 oz. bottle barbecue sauce (I used KC Masterpiece Original for this recipe.) 8 fresh whole wheat sandwich buns Trim any excess fat from the cooked pork tenderloin. With your hands, pull of chunks and strips of the pork. What you get is called “pulled pork.” Either make your own barbecue sauce or use a nice, bottled sauce, such as KC Masterpiece Original, and pour the sauce over the pulled pork. You may not need the full bottle, so go slowly at the end, stirring the mixture as you introduce the sauce. When it is to the consistency you like, spoon the whole mixture into an 8-inch by 11-inch Pyrex dish, lined with foil on the bottom, which can come up and cover the top, as well. When finished pouring the barbecue mixture into the foil-lined pan, spread it evenly along the bottom, and bring up the ends of the foil to cover the top. Place the Pyrex dish in the oven, which has been preheated to 400 degrees. Bake 20 minutes, and remove from the oven. Spoon the cooked barbecued pulled pork into a serving dish. Ladle a generous amount of pulled pork on top of a whole wheat sandwich half, and top it with the matching sandwich half. Serve while hot! It’ great!!! Menu suggestion: Serve Betty’s Southern Pulled Pork Sandwich with Betty’s …
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I just picked up fresh homemade pasta from Raffetto’s in Greenwich Village, New York. They actually hand cut the pasta with a razor 1-inch thick. It’s called Pappardelle. I walked over to Ottomanelli’s (my local butcher) on Bleecker St and picked up their homemade lamb sausage. Lamb sausage really has a mild flavor and goes perfectly with fresh sage and orange zest. The star ingredient in this dish is the silky, homemade pasta. No cream or butter necessary in this rich and delicious dish. The natural starch in the fresh pasta will create a creamy sauce. Oh, and you will noticed a small grease fire a little more than half way through the demo. It happens : ) Trebbiano is a fresh and fruity inexpensive wine that pairs perfectly with the silky pasta, Parmesan cheese and fresh sage. Trebbiano is the second most widely planted white wine grape in the world. This Trebbiano is from Abruzzo, less than 2 hour drive west of Rome on the Adriatic coast. —- Friday Night In!: Enjoy Celebrity Cookbook Author Chad Carns The Gourmet Bachelor’s personal cooking demos of simple, gourmet recipes that he creates in his home on Friday nights from fresh, local ingredients that he picks up on Bleecker Street, Greenwich Village. The Gourmet Bachelor: Global Flavor, Local Ingredients cookbook is a collection of simple, flavor-packed recipes and wine pairing for the homecook bit.ly
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This is an great summer salad, you can make it spicy if you like, but i suggest you use mild cajun spices. With some dark bread this goes great with an barbeque! Hope you like it !
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Healthy Italian pasta dish made quick and easy. This recipe uses just a few basic ingredients and I’ll show you how fast you can put this main dish together. View more of my easy Italian recipes at www.simpleitaliancooking.com.
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