This week’s selections include “how to’s” on making Fried Ice Cream and Buttermilk Fried Chicken–including chef’s tips on cutting up a whole bird, plus a video recipe for Parisian Pork Tenderloin.
Here’s one of those desserts you may have ordered in a restaurant but didn’t think you could make at home. Sexy young chef Liz Milian shows us that it’s not all that difficult to make Fried Ice Cream.
Chef John of Foodwishes.com offers up a primer on fried chicken–including the art of properly cutting up a whole bird. His recipe for Buttermilk Fried Chicken calls for, yes, 11 herbs and spices.
In this episode of Lights! Camera! Cook! we get a demonstration of how to make Parisian Pork Tenderloin featuring a special sauce and some helpful chef’s tips on attractive plate presentation.