Martha Stewart's Famous One Pot Pasta Recipe Richard Blaine Style

 In this weeks video I am going to be making Martha Stewarts famous one pot pasta dish and I am going to of course be making it my way and it is going to be delicious! I hope you make this dish and I hope you enjoy the video. The recipe can be found below! Enjoy!

Ingredients:

1Lb linguine.
1 onion thinly sliced.
12 oz cherry tomatoes sliced in half.
4-6 clove garlic sliced or minced coarse.
¼ tsp black pepper.
A nice pinch or two of dried oregano.
2 tsp salt.
¼ to ½ tsp red chili flakes.
5 1/2-6 cups water or chicken stock.
3-4 chubby sprigs basil.
Some grated or sliced parmesan or asiago.
olive oil drizzle.

Method:

Add your pasta to pan.
Then add your sliced onion to the pan.
Then add your tomatoes.
Add your garlic.
Add your black pepper.
Add your salt.
A pinch of crushed dried oregano bulb.
Sprinkle your 2 tsp salt over all in the pan.
Add your chili.
Then your chicken stock.
Then add your basil.
On to the stove.
Bring contents to a boil.
Pasta should cook in 11-12 mins.
Stir constantly.
Plate.
A nice pinch or two of dried crushed oregano on top.
Add some torn basil leaves on top as garnish.
Add sliced or grated parmesan or asiago
A little dash of black pepper on top.
A little dash of salt on top as well.
A little drizzle of olive oil on top.
Some capers on top (optional)
Add some anchovies on top (optional)
Some crushed up cooked bacon on top (optional)
Enjoy!

The Knives I Use In My Kitchen
http://goo.gl/xjNp7I

The Rods I Use To Maintain My Knives
Mac Black Ceramic Rod 2000 Grit: http://amzn.to/1zB3hqS
DMT Diamond Sharpening Rod 600 Grit: http://amzn.to/1xiSTQm

The Gear I Use To Sharpen My Knives:
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DMT D8EE: 8000 Grit/Mesh Diamond Plate:
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Japanese Cooking Yakiniku Yakiniku Japanese style Barbecue Recipe How To Make Japanese Grilled Meat

This week I am making Korean style Yakiniku. This is a traditional dish that is done at the table with people putting meat on a grill and sitting around and then removing and eating the meat with either the Korean dipping sauce called Ssamjang or the Japanese dipping sauce calle Yakiniku No Tare. Either way is delicious! The recipe can be found below! Enjoy!

The Knives I Use In My Kitchen
http://goo.gl/xjNp7I

The Rods I Use To Maintain My Knives
Mac Black Ceramic Rod 2000 Grit: http://amzn.to/1zB3hqS
DMT Diamond Sharpening Rod 600 Grit: http://amzn.to/1xiSTQm

The Gear I Use To Sharpen My Knives:
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Mac Black Ceramic Honing Rod 2000 Grit
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DMT D8EE: 8000 Grit/Mesh Diamond Plate:
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Ingredients:
1-2 Lbs some kind of meat: beef, pork, chicken, offal, sweetbread, brain, cheek, offal, intestine.
Somekind of grill for indoors like an electric, gas or stovetop grill iron.
Cut the meat into thin slices under a 1/4 inch and set aside
Note: The meat is easier to cut if it has been in the freezer for 30-45 minutes.
Green onions(for grilling)
Brown onion(for grilling)
Some red or green chili peppers sliced in half deseeded(for grilling)
Garlic slices(for grilling)
Some thinly sliced green onion white for Ssamjang.
Some kimchi as garnish in a bowl or plate(squeeze out the excess juices)
Some romaine lettuce or perilla leaves to wrap the yakiniku in.

Ssamjang Dipping Sauce Recipe Ingredients:
3 Tbsp. doenjang.
1 Tbsp. gochujang as a starting point. If you want hotter add more after tasting the sauce first.
1 1/2 Tbsp. sesame seed oil.
2 Tsp.finely diced/minced onion or finely slivered green onion whites and greens.
1-2 Tsp. finely minced garlic or garlic paste.
1 Tsp. ginger paste(optional.
1 Tbsp. molassess.
1 Tbsp. mirin add a little more at a time if you want your Ssamjang thinner or less for thicker.
1 Tbsp. toasted sesame seeds.

Method:
Put all Ssamjang ingredients in a bowl and mix them all together well with a fork or spoon.
Set aside to let the flavors marry.
Go grill the yakiniku.

Grilling The Yakiniku:
Have the meat thinly sliced on a plate.
Preheat your grill on medium high to high depending on what kind of grill you have until it gets HOT!
On one side of the grill start with some veggies and on the other side start with some meat.
As each piece of food grills turn them you want the meat to have chris/grillmarks and sizzle.
As each veggie grills turn to get grill marks on each side.
Remove meat and veggies as needed and plate with some kimchi as garnish or take the meat and veggies off the grill and wrap in the romaine leaves and eat!
If plating I like to have rice and kimchi as my garnishes.

Knife review: Mora Knife Review: Benchmade 162 Bushcrafter Review And The EOD Master Crab

In this video I am reviewing a Mora Bushcraft knife and I am also reviewing the Benchmade Models 162 Bushcrafter and the Benchmande 162-1 Bushcrafter EOD. I am also reviewing the EOD Master Crab by Pileri knives. I am also going to be taking a pot shot at Benchmade for their Model 162-1 Bushcraft EOD as I don't believe that it is being used by anyone in the Navy EOD service so I am calling Benchmade and Shane Siebert out on this issue.  So watch and enjoy!

Pileri Knives: https://goo.gl/b5hzZg

The Knives I Use In My Kitchen
http://goo.gl/xjNp7I

The Rods I Use To Maintain My Knives
Mac Black Ceramic Rod 2000 Grit: http://amzn.to/1zB3hqS
DMT Diamond Sharpening Rod 600 Grit: http://amzn.to/1xiSTQm

The Gear I Use To Sharpen My Knives:
DMT W6X: http://amzn.to/1anfp2A
DMT W6F: http://amzn.to/15hhl74
DMTW6CP: http://amzn.to/15hhyaq
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DMT D8EE: 8000 Grit/Mesh Diamond Plate:
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How To Make Chicken Jerky Make Your Own Chicken Jerky

This week I am going to show you  How To Make Chicken Jerky!

Chicken Jerky you say? Yes! Chicken Jerky! But that's raw

chicken your dealing with isn't it? Yes it is! But there is a

way to make Chicken Jerky that is perfectly fine for you and

your dog to eat just as I eat it and so does my boy Riley! So

check out this video and tell me if you don't think that you 

can learn how to make chicken jerky for you and your dog. The

recipe can be found below! Enjoy!

The Knives I Use In My Kitchen
http://goo.gl/xjNp7I

The Rods I Use To Maintain My Knives
Mac Black Ceramic Rod 2000 Grit: http://amzn.to/1zB3hqS
DMT Diamond Sharpening Rod 600 Grit: http://amzn.to/1xiSTQm

The Gear I Use To Sharpen My Knives:
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How To Make Chicken Jerky: Make Your Own Chicken Jerky

2 to 2.5 lbs Chicken breast cut 1/8 to 1/4 inch thick
1/2 to 3/4 Cup low sodium soy sauce
3 Tsp. Morton tender quick
1 Tsp. salt
1-2 Tsp. lime juice
1/2 Tsp. Ginger paste
1/4 to 1/2 Tsp. garlic paste
1/2 Tsp. black pepper
1 Cup maple syrup or any kind of marmalade
2-3 Tbsp. Brown sugar
1-2 Tbsp. sesame oil
2 Tbsp. ketchup
1 Tsp. 5 spice

NOTE: To make the jerky for you and your dog omit the garlic paste, the ginger paste, the black pepper or even red pepper flakes.

Directions:
Mix all the ingredients except the chicken in a large non
reactive bowl and make sure to mix all of the ingredients very

well.  Then set the marinade aside to let the flavors marry

and start cutting your chicken breast into 1/8 to 1/4 inch

thick slabs lengthwise. Now once this is done place the

strips/tenders into a gallon-sized Ziplock bag. Now pour the

marinade  into the bag and seal the bag and manipulate the

meat around so that it all gets nicely coated. Marinate for at

least 4hrs or overnight is better. Using MTQ salt I allowed

the meat to cure in the marinade for 48hrs and it came out

great. When you are done marinating the chicken place the meat

strips on dehydrator trays. Dry at 145 to 160 or the highest

degree of heat your dehydrator can do for 5-7 hours or until

completely dry (length of drying time depends on thickness of

strips).

Poultry Cooking Whether you are cooking, smoking or jerking

poultry the internal temperature must go to at least 165 so to

be on the safe side to avoid bacteria or botulism preheat your

oven to 275 and put jerky in it on a sheet or on tin foil for

10 mins then turn off the heat open the door allow the chicken

to cool and you are good to go!

How to make beef jerky: Thit bò khô: Vietnamese Beef Jerky Recipe Thit Kho Bo

This week I am making my version of Vietnamese Beef Jerky or Thit Kho Bo. This is a delicious version of beef jerky with many layers of flavors and great umami! If you LOVE beef jerky then you will LOVE this recipe. The recipe can be found below. Enjoy!

This Is The Nesco Top Of The Line Dehydrator I Used In This Video:
http://goo.gl/FV6Tlc

The Knives I Use In My Kitchen
http://goo.gl/xjNp7I

The Rods I Use To Maintain My Knives
Mac Black Ceramic Rod 2500 Grit: http://amzn.to/1zB3hqS
DMT Diamond Sharpening Rod 600 Grit: http://amzn.to/1xiSTQm

The Gear I Use To Sharpen My Knives:
DMT W6X: http://amzn.to/1anfp2A
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2-3 LBS BEEF RUMP ROAST/EYE OF ROUND OR FLANK
6 TBSP MINCED LEMONGRASS
4 CLOVES GARLIC MINCED
4 TBSP BROWN SUGAR OR MOLASSES
2 TBSP. CHINESE FIVE SPICE
2 TBSP. CURRY VIETNAMESE CURRY POWDER
1-2 TSP. BLACK PEPPER
2-3 TSP. SESAME OIL
2-4 TBSP FISH SAUCE
1-2 TBSP. OYSTER SAUCE
1-2 TBSP. HOT CHILI FLAKES
2 TSP. LIME JUICE
1-2 TSP. GINGER PASTE OR FINELY MINCED GINGER.

Slice your beef with the grain/along the grain into 1/8th to anywhere up to 1/4 inch.
Freeze the beef for 30 to 45 minutes to make it easier to cut.

In a mixing bowl combine all of your spices and herbs and mix them together well by hand to get them really well combined.

Then add sesame seed oil, fish sauce and oyster sauce to make the mixture sticky to stick to the beef.

Let the sauce mixture stand for about 30 mins to let the flavors marry.

Coat all of your slices and put on plate or in a bowl.
Marinate for 4 hours minimum or overnight. I like overnight.

Take from the fridge and dip each slice of meat in the sauce mix then  place your slices in your dehydrator at 150-160 and let dry for at least 2 hours and then turn the slices over to the other side and rotate your levels going top becomes bottom and bottom becomes top. This is for consistent drying.

Allow to dry for another hour and check your slices. You don't want them to be really dry you want them to have some moisture and you want them to be chewy not hard. All in all dry time should be maybe 4 hours each dehydrator will be a bit different so watch your slices. When done then enjoy!

My Knife Review: Benchmade Knife: The Benchmade Model 520 Presidio The Toughtest Knife Around

 In this video I am doing a review of one of my favorite one hand openers of all time. The Benchmade Presidio Model 520. This is one of the toughest hard use folding knives in the world today. It incorporates the now famous Axis locking bar system which still to this day is the strongest lock any folding knife in the world can have on it. I have carried this knife with me for many years and have enjoyed every day with it. Enjoy the video!

The Benchmade Presidio Model 520
https://goo.gl/Zj63Hn
The Knives I Use In My Kitchen
http://goo.gl/xjNp7I

The Rods I Use To Maintain My Knives
Mac Black Ceramic Rod 2000 Grit: http://amzn.to/1zB3hqS
DMT Diamond Sharpening Rod 600 Grit: http://amzn.to/1xiSTQm

The Gear I Use To Sharpen My Knives:
DMT W6X: http://amzn.to/1anfp2A
DMT W6F: http://amzn.to/15hhl74
DMTW6CP: http://amzn.to/15hhyaq
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DMT D8EE: 8000 Grit/Mesh Diamond Plate:
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Spyderco 302U: http://amzn.to/18XqbhG
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How To Sharpen A Cleaver Sharpening A Chinese Vegetable Cleaver A Cai Dao

In this video by request I am going to show you how to sharpen a Chinese Vegetable Cleaver or Cai Dao! This is a very thin literally paper thin blade that is uniquely geared toward finite cutting of vegetables. This cleaver can be used for meat as long as it has no bones. This kind of tool is pleasure to use. Enjoy the video!

The Knives I Use In My Kitchen
http://goo.gl/xjNp7I

The Rods I Use To Maintain My Knives
Mac Black Ceramic Rod 2000 Grit: http://amzn.to/1zB3hqS
DMT Diamond Sharpening Rod 600 Grit: http://amzn.to/1xiSTQm

The Gear I Use To Sharpen My Knives:
DMT W6X: http://amzn.to/1anfp2A
DMT W6F: http://amzn.to/15hhl74
DMTW6CP: http://amzn.to/15hhyaq
DMT W6E: http://amzn.to/1bSILDL
DMT W8CXNB: http://amzn.to/19gxz4y
DMT W8EFNB: http://amzn.to/129DEJP
DMT W250CXNB: http://goo.gl/eS2Tu
DMT250EFNB: http://amzn.to/19gydit

Mac Black Ceramic Honing Rod 2000 Grit
http://amzn.to/1zFMzJQ

SPECIAL PLATES:
The Diamond Plate Use To True My Whetstones:
http://amzn.to/1zFHt0n

DMT D8EE: 8000 Grit/Mesh Diamond Plate:
http://amzn.to/16FW1LO

Spyderco 302UF: http://amzn.to/18Xq59O
Spyderco 302U: http://amzn.to/18XqbhG
Surgical Black Arkansas: http://amzn.to/129FPNu

The Diamond Plate Use To True My Whetstones:
http://amzn.to/1zFHt0n

DMT D8EE: 8000 Grit/Mesh Diamond Plate:
http://amzn.to/16FW1LO

Spyderco 302UF: http://amzn.to/18Xq59O
Spyderco 302U: http://amzn.to/18XqbhG
Surgical Black Arkansas: http://amzn.to/129FPNu