Cast Iron Seasoning 101- The best complete adviser on YouTube.

The most detailed Cast Iron Seasoning howto video on YouTube... I even cooked some eggs at the end to "test" the non-stick capability of a freshly seasoned pan. This is also my first attempt at video editing and working under the ten minute limitation. I hope the "cuts" are not too choppy to follow. Please rate and comment!



http://www.youtube.com/watch?v=jiloVeiFSbA&hl=en

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Fresh Tilapia Fillets with Sage and White Wine Sauce

Rated as one of top 3 healthiest foods, tilapia combines the succulent, mild flavor of fresh fish with the amazing benefits of lower cholesterol and lower levels of heart disease. Enjoy the delicious taste of fresh herbs and wine with the light flavor of this exquisite fish.

24 oz tilapia fillets
1/3 cup golden raisins
1/4 cup all-purpose flour
1/2 teaspoon dried whole sage
1/2 teaspoon ground pepper
vegetable cooking spray
1 tablespoon butter
3 tablespoon lemon juice
1/4 cup Chablis; or other dry white wine
1/4 cup dry sherry
1 tablespoon light soy sauce
fresh sage leaves

Place raisins in a small bowl; add enough water to cover. Let stand 10 minutes. Drain, and set aside. Rinse fillets with cold water, and pat dry. Combine flour, sage and pepper; dredge fillets in flour mixture to coat well. Coat a skillet with cooking spray; add butter, and place over medium heat until margarine melts. Add fillets, lemon juice, and reserved raisins. Cover; reduce heat, and simmer 10 minutes. Remove cover, and turn fillets. Add wine, sherry, and soy sauce to skillet. Bring to a boil; reduce heat, and simmer 5 minutes or until wine mixture is slightly thickened. Carefully transfer fillets and wine mixture to a serving platter. Garnish with sage leaves, if desired.

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Skillet Seasoning 101

This a small explanation and demonstration of saesoning a skillet I had taken back to steel because of its rusty and heavly carboned condition. There are several methods to do this and some in the iron skillet societies have felt this method was near blasphemy. However after talking with Lodge Mng. One of the last American if not the last Mfg, they told me that all iron skillets started out silver colored and after several seasonings it will be a faster seaoning process than buying and breaking a non pre-seasoned skillet. Its my believe that its even better than that. After 3 seasonings, I am cooking stick free



http://www.youtube.com/watch?v=BmItntqPQdk&hl=en

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Ivoryline - The Last Words

ivoryline - The Last Words



http://www.youtube.com/watch?v=YbcbCL-RGHY&hl=en

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Potato Ravioli With Wonton Wraps

This undoubtedly has its roots at Ellis Island. Only in America can you find a hearty-warming dish created from such a variety of ethnic styles and ingredients. It just goes to highlight our cultural commonalities, at least from a culinary perspective. Here are two recipes using two potato variations and one pasta variation. Give them a try for something new and different.

A simple recipe for Sweet Potato Ravioli consists of 1 cup mashed sweet potatoes, 2 minced garlic cloves, 1/2 teaspoon ground ginger, salt and pepper to taste, and 32 won ton wrappers. To prepare, mix sweet potatoes, garlic, ginger with salt and pepper. Spoon 1 tablespoon mixture onto won ton wrapper. Brush edges of wrapper with water. Top with second wrapper and seal. Repeat with remaining potato mixture and wrappers. In 3 quarts boiling water, cook 4 to 6 ravioli 'al dente.' Remove with slotted spoon and repeat with remaining ravioli.

Alternatively, use an equal amount of mashed Idaho potatoes. Substitute ingredients with ½ cup bacon bits, 1 tablespoon chopped chives, 1 minced garlic clove, 1 tablespoon butter, 2 tablespoons grated Parmesan cheese, and salt & pepper to taste.For a simple sauce to garnish either variation, boil 1/2 cups chicken stock with 3 tablespoons butter, and 1 tablespoon finely chopped chives. Plate ravioli. Spoon sauce to coat and serve immediately.

As another simple sauce, melt 1 stick butter in skillet and cook until butter begins to brown slightly. Remove from heat and add 3/4 tablespoons balsamic vinegar and ¾ tablespoons chopped fresh thyme. Plate ravioli. Spoon sauce to coat, and sprinkle with chopped pecans. Serve immediately.

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