Entertainment 

How To Make the Famous Red and Green Fish from Contramar

Gabriela Cámara, chef at Contramar and Cala, as well as the Mexican’s president food policy advisor, makes a red and green grilled snapper in the MUNCHIES Test Kitchen. This signature dish from Contramar is simple enough to make at home yet packs a flavor punch. With half spicy salsa and half mild, there’s something for everyone. Serve it butterflied open or grab a tortilla, some refried beans, and some extra salsa and you’ve got grilled snapper tacos. Check out the recipe here: https://www.vice.com/en_us/article/43zkqm/contramars-red-and-green-grilled-snapper-recipeSubscribe to Munchies here: http://bit.ly/Subscribe-to-MUNCHIES All Munchies videos…

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Entertainment 

How To Make Ribs on a Charcoal Grill with Myron Mixon, BBQ Champion

Four-time barbecue world champion Myron Mixon cooks up some St. Louis spareribs at the MUNCHIES Test Kitchen. He shows us how to make a homemade marinade, rub, and barbecue sauce to achieve barbecue perfection at home without an elaborate setup—all you need is a charcoal grill, no smoker required. Just grab your ingredients and a cold drink, light the grill, and follow along at home for the ultimate summer barbecue dish. Check out the recipe here: https://www.vice.com/en_us/article/8xz53k/easy-backyard-spare-ribs-recipe Subscribe to Munchies here: http://bit.ly/Subscribe-to-MUNCHIES All Munchies videos release a full week early…

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Entertainment 

Grilling Yakitori Over Japanese Charcoal – Open Fire

Welcome to Open Fire, where we explore the various ways different cultures cook over live fire, as our host Cara Nicoletti, a fourth-generation butcher, learns the craft, practice, and philosophy of each dish. In this episode, Cara visits Yakitori Tora in NYC to learn how to cook yakitori, or Japanese chicken skewers, over charcoal imported from Japan which lends a distinct smokiness to each dish. Popular skewers include chicken thighs, livers, hearts, and more. Subscribe to Munchies here: http://bit.ly/Subscribe-to-MUNCHIES All Munchies videos release a full week early on our site:…

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Entertainment 

The Secret to Jerk Chicken is Fire

Welcome to Open Fire, where we explore the various ways different cultures cook over live fire, as our host Cara Nicoletti, a fourth-generation butcher, learns the craft, practice, and philosophy of each dish. In this episode, Cara meets with chef Junior Felix from Glady’s in Brooklyn to learn how to cook his famous jerk chicken. This chicken is marinated for 24 hours before it’s grilled over oak and pimento wood and finished off in a smoker, resulting in a dish that’s truly the flavor of fire. Subscribe to Munchies here:…

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Entertainment 

A 10 Course Steak Omakase Cooked at Your Table – Open Fire

Welcome to Open Fire, where we explore the various ways different cultures cook over live fire, as our host Cara Nicoletti, a fourth-generation butcher, learns the craft, practice, and philosophy of each dish. In this episode, Cara visits chef David Shim of COTE, a Korean-American steakhouse in New York City that serves a steak omakase that features A5 Wagyu, a 45-day aged rib-eye, and a 100-day aged steak, as well as marinated short ribs and more. Subscribe to Munchies here: http://bit.ly/Subscribe-to-MUNCHIES All Munchies videos release a full week early on…

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Howto & Style 

Pineapple Pulled Pork Al Pastor – Food Wishes

Learn how to make a Pineapple Pulled Pork Al Pastor recipe! Inspired by one of my favorite tacos, this slowly cooked, subtly smoked, and very succulent pork shoulder makes for some amazing pulled pork sandwiches, especially when topped with an easy to make grilled pineapple salsa! https://foodwishes.blogspot.com for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this slow, but easy to make Pineapple Pulled Pork Al Pastor recipe! You can also find my content on Allrecipes: http://allrecipes.com/recipes/16791/everyday-cooking/special-collections/web-show-recipes/food-wishes/”

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Entertainment 

The Lechon Master of the Bronx – Street Food Icons

Angel “Piraña” Jimenez has been serving his legendary Puerto Rican lechón, or roasted suckling pig, to the South Bronx for 20 years. He uses a traditional machete to cut his adobo-seasoned pork, before serving it with a roasted banana, pigeon pea rice, and garlic mojito sauce. Angel also makes Puerto Rican classics like beef pastelitos and shrimp mofongo. La Piraña Lechonera is only open on the weekends, as Angel works a day job fixing air conditioning units. Originally from Aguadilla, Puerto Rico, Angel immigrated to the United States as a…

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Howto & Style 

Beef Stew Recipe – Laura Vitale – Laura in the Kitchen Episode 318

To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Official Facebook Page: http://www.facebook.com/LauraintheKitchen Twitter: @Lauraskitchen

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Howto & Style 

Shrimp Scampi – Recipe by Laura Vitale – Laura in the Kitchen Episode 182

To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Official Facebook Page: http://www.facebook.com/LauraintheKitchen Twitter: @Lauraskitchen

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Entertainment 

How to Shell Out the Perfect Clambake

At MUNCHIES, we love social events–you know, like, mixers, formals, clambakes, and trips to the Cape (in our case, Long Island). Culinary Director Farideh Sadeghin shows us how to make the ultimate beach clambake complete with chicken, sausage, lobsters, corn, potatoes, and of course, freshly-caught clams. Summer might be coming to an end, but there’s still time to clam! Check out the recipe for a perfect clambake, here: http://bit.ly/munchies-clambake-recipe Subscribe to Munchies here: http://bit.ly/Subscribe-to-MUNCHIES Check out http://munchies.tv for more! Follow Munchies here: Facebook: http://facebook.com/munchies Twitter: http://twitter.com/munchies Tumblr: http://munchies.tumblr.com Instagram: http://instagram.com/munchies…

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