1. Rinse pork and cut into 1×1 inch cubes. Add 2 tbsp. sunflower oil to the frying pan and saute pork over medium heat until golden brown on each side.
2. Place browned pork in a 3 quarter pot, add 4 cups of water (or as much as needed to cover the meat), 1/2 tsp. salt, 1/2 tsp. pepper and 2 bay leaves. Bring to boil and cover the pot with lid, leaving small ventilation. Cook on low-medium heat for about 1.5 – 2 hours or until pork is fully cooked and tender. ***Note: keep adding water to the pot to keep pork covered, if needed.
4. About 15 minutes before pork is done (carefully remove bay leaves from the pot), add sauteed onions with carrots and spices, 3 cups jasmine rice and 3 1/2 cups of water to the pot with pork. Mix all well and cover with a lid.
5. Bring to a full boil, lower heat to simmer for 15 minutes, stirring once. Remove from the heat and let a pot cool for 5-7 minutes, then fluff with a fork and serve.
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Ina's taking everyday favourites and giving them the star treatment by adding one special ingredient. With Deeply Chocolate Gelato, Lobster Pot Pie & the Perfect Vinaigrette salad.
Contestant Matt Dallas as seen on Food Network’s Worst Cooks in America: Celebrity Edition, Season 9.
For Season 9, Worst Cooks in America has invited nine celebrities who can't cook to take on the challenges of Boot Camp. Mentors Rachael Ray and Anne Burrell have lots in store for these unsuspecting individuals. In their daily lives, these celebrities are comics, TV actors and reality stars, but when it comes to the kitchen, they're disasters waiting to happen. Tune in to the premiere on Wednesday, Sept. 14 at 9|8c to see the hilarious bumbling unfold. Every day leading up to the premiere, we'll be revealing a star contestant on FN Dish. Today it's actor Matt Dallas.
Best known as the title character on the hit series Kyle XY, Matt also has been seen on the sitcoms Baby Daddy and Entourage and the dramedy Eastwick. On the silver screen, Matt stars in the upcoming drama Alaska Is a Drag, about a drag queen who takes up boxing to survive rural Alaska, and in the indie thriller Tell Me Your Name. His most-recent project is his YouTube channel, Matt and Blue, which he produces with his husband. It follows their lives as new dads as well as taking on social exploration in our modern world. Even though he grew up around the restaurant business, Matt never got around to cooking, but he loves food and eating. Now with a family of his own, he wants to cook better meals at home. He's signed up to learn some important skills from Anne Burrell and Rachael Ray. Read on to find out more about Matt.
Matt Dallas : Somebody with very basic cooking skills. I can put some vegetables into a saute pan with some olive oil and garlic and pretty much call it a day. Proteins: You know, I can grill some chicken, I can grill some burgers, maybe some hot dogs, but that's pretty much where it ends for me.
MD : Food is always something that I really loved and am passionate about. I actually grew up in a restaurant — my grandparents owned a restaurant — so as far back as I can remember I've been surrounded by food and in an environment where food has just played … a large role in my life, but I've never learned how to actually cook. My dad ran the kitchen. My mom would always cook for us growing up. So I just never had the need to learn how to cook.
And then when I moved to Los Angeles when I was 18, I remember the first time trying to make oatmeal I had to call my grandma just to be like, "Grandma, how do I do this?" … She had to walk me [through it] step by step. I remember the first time I tried to make a box of Kraft macaroni and cheese, I had to call my mom to have her walk me through that, even though I could have easily turned the box over and read the instructions. I still was so insecure on how to use any utensil or anything in the kitchen … . And then I just ate in restaurants for the rest of my life, and I've always loved restaurants and the experience, but I just never knew how to cook. So, it's always something that I've wanted to do.
It's actually always been a dream of mine to own a restaurant, but I knew that I would at some point have to tackle the back-of-the-house portion of it, and so this was an exciting opportunity for me, because it was a chance to really understand food and how everything works together … .
And also … when I think back to my childhood and growing up, my mom always had a warm home-cooked meal on the table. And there are so many dishes that now, when I look back, I remember were my mom's signature dishes, and I have such a relationship with those foods, and I want to be able to give that same experience to my kid.
MD : Honestly, the biggest thing that makes me nervous is the fact that it is a competition. If we were just coming here and it was a Boot Camp and we could learn, I know I would kill it, but when I get under pressure, I get very overwhelmed and flustered, and so I'm worried about becoming so overwhelmed that I make some tragic mistake and then that gets me eliminated and then I'll go home without actually taking away the new skills that I could.
MD : I have to be honest: I can't say that there really is anybody in particular. Actually, I don't even own cable, so I don't watch a lot of television, so as far as personalities, I don't know. I can't say.
MD : My major goal, walking away from this show, is I want to be able to walk into my kitchen or cupboards and be able to create something without having to look at a recipe. If I get a recipe I can, for the most part, follow the directions and execute something decently well. But I want to be able to actually go in and create something myself and get creative with it and have fun and not just try and execute somebody else's work.
MD : I think, definitely, growing up I never needed to. There was always good food put in front of me, whether it was my mom's home cooking or it was my dad's because of the restaurant. I just never had the need to cook for myself, and then after I left home, because I just love the experience of restaurants so much, I just ate out all the time. And I think even now, since I've become a father, the main thing that's prevented me is just the fact that I don't have any skills, so I get into my kitchen and I look around and I basically give up before I even start. You know, sometimes I'll try and create something cool but it doesn't turn out, and so I just fall back into the same things that I know how to do. It's definitely just the lack of knowledge that I have, or the lack of skills that I have, that have prevented me from even attempting to learn to really get better.
MD : I have a very big aversion to a microwave. I think I've read so many bad things about microwaves, and I just know that food usually turns out rubbery and awful, so I have a huge aversion to a microwave. I don't know if there ever is any appropriate way to use one, but more-surprising things have happened. Anne could bust something out tomorrow, some amazing trick that I end up loving the microwave for.
MD : Definitely my guilty pleasure, savory, is pizza. I could eat pizza seven days a week, all day, every day. … I love pizza and sweets. Cakes and pastries and cookies, ice cream and candy and chocolate, and the list goes on and on and on.
MD : Yellow mustard. I'm a pretty adventurous eater. I'll usually try anything that you'll put down in front of me, but I despise yellow mustard. So, I think that's probably the only thing you will not catch me eating.
MD : My favorite dish from my childhood is a chicken paprikash my mom used to make. It could not be more of a comfort food, because it is just heavy and you have to sleep for three hours after you eat it, but it is definitely my favorite thing, and I think just the memories that are attached to eating it are some of my favorites.
MD : The first dish that I probably made was oatmeal that my grandma walked me through, and even now I can remember it was so overly salted. I think she told me just to put in a pinch of salt, and I didn't know what a pinch was, and I remember, trying to eat it, just being like, "This is disgusting, it is so salty," and I think I had to start all over again. …
MD : I'm taking inventory, I'm looking in my fridge right now … I don't know, my fridge is pretty boring. We usually have a lot of vegetables, there's a lot of produce, there's a lot of condiments. It's pretty boring, our refrigerator. I mean, maybe pickled ginger for that one time that we … that's not even weird, though. I have a lot of jellies. We don't even eat that much jam or jelly, but for some reason we have a lot. I have some aunts that make jellies, so I end up collecting, I just have a collection of plums and apricots and berry jellies that collect in my refrigerator. That's not such a bad thing to have in your fridge, I guess.
MD : I make a Brussels sprouts with bacon and shallots and a little bit of maple syrup, and I think that's the one thing I can always execute. There's a lot of things I can't always execute, but this I can make and at least I know everybody will enjoy [it].
MD : I've never set anything on fire, but I said I like to bake. I've had so many cakes, they always either come out overly cooked or undercooked, and I remember one time for the mother-in-law's birthday I was going to make this berry cake that I was so excited about, because her birthday's in the summer and I was going to make this super-fresh, light berry cake, and it actually looked beautiful, and everybody sang, she blew out the candles and we cut into it and the inside was just raw dough, and everybody was trying so hard to be polite. They're like, "No, Matt, it's good, it's good," and I was just so embarrassed at my cake. And everybody in the house, I’m just watching them try and be polite and choke down this liquid-y, cake-batter-y slice of cake.
What's the most-memorable meal that you've ever eaten? Tell us about the place, the people you were with and the meal you ate.
MD : I actually, very recently — I don't know if it's the most memorable, because I have a terrible memory — but very recently there is a restaurant in Phoenix called Andreoli. I've now relocated to Phoenix a couple years ago, and I've not found a lot of great restaurants, and I've eaten kind of all over the world. … Since I've been in Phoenix, I've just not really found any great restaurants, and just recently a friend had invited us to her father's Italian restaurant, and it was like full, proper Italian style. We walked in, all of the food could not have been more authentic, and it was in proper style that they just kept bringing food out, and the food was so delicious and so fresh, and I could not stop eating it. I mean, it started with pizza, and then it was one pasta, and then it was two pastas, and then suddenly it was three pastas, and then there was a burrata arugula salad, and then it was some Parmesan cheese dish. … The food just kept coming and coming, and it was so incredible that I couldn't stop myself, and I had to force myself to even eat breakfast the next day, because I was just so full. So, as of recently, that's probably one of the most-memorable experiences I've had at eating.
MD : I am competing for Arizona's Children Association, which is a foster and adoption agency in Arizona, and they're actually the agency that we went through to adopt our son, so for me obviously I have a very personal relationship with these guys. But for me it would be an opportunity to give back, because they've given me one of the most-amazing gifts that I've ever been given, which was my son, and I just would like to be able to give something back to them, and aside from that they do incredible work. There are over 19,000 kids just in the state of Arizona right now without anywhere to go. They have babies waking up in offices right now, because they just don't have families for them. So to be able to help make a difference for that, I think, would be huge for me.
MD : I haven't even thought about that, but I'm saying right now if I win, I'm going to go home and I am going to just prepare a feast for my family. I'm going to throw the biggest dinner party that there's ever been and just prepare a beautiful feast for, I think, all the people in my life.
Watch Matt Dallas on Worst Cooks in America: Celebrity Edition. Tune in to the premiere on Wednesday, Sept. 14 at 9|8c.
Preheat the broiler and brush a baking sheet with some vegetable oil. Let the ice cream sit at room temperature until soft. Chill a medium stainless steel bowl in the freezer.
Scatter 2 cups of the marshmallows on the prepared baking sheet and broil, rotating the pan as needed, until very dark and toasted, 3 to 4 minutes. Let cool. Scrape up the marshmallows, transfer them to a cutting board and roughly chop (lightly oil the blade of your knife to help keep the marshmallows from sticking). Transfer the soft ice cream to the frozen bowl, add the chopped marshmallows and stir to combine. Transfer the ice cream to a resealable container and freeze until solid, about 3 hours. The ice cream can be made up to a day ahead.
Put the chocolate, corn syrup, vanilla and a pinch of salt in a medium bowl. Heat the cream in a microwave-safe bowl in the microwave until very hot, about 1 minute. Pour over the chocolate and let sit for 2 minutes. Stir until all the chocolate is melted and smooth. Pour into a small baking dish and refrigerate until set, about 25 minutes (the chocolate mixture should still be soft and scoopable). The chocolate mixture can be made up to a day ahead.
Lay the graham crackers out on a baking sheet in a single layer. Spoon a teaspoon of the chocolate mixture onto each graham cracker and gently spread it out to the edges, being careful not to break the cookies.
Let the ice cream soften slightly at room temperature. Top a graham cracker with about 1/4 cup of the ice cream. Sandwich with a second graham cracker, chocolate-side down, and press some of the remaining untoasted marshmallows into the sides to decorate. Repeat with the remaining graham crackers and immediately freeze until solid, about 1 hour. Once frozen solid, wrap individually and freeze for up to 1 week.
In a large pot over high heat, add the potatoes and cover with water by 1-inch. Bring to a boil over medium heat, then add a pinch of salt, reduce the heat and simmer until slightly tender, but not easily poked by a fork, about 10 minutes. Drain the potatoes and pour put them onto a baking sheet to cool completely.
In a large pan add the olive oil and heat over medium-high heat. When the oil begins to swirl, add the potatoes, season with salt and leave alone to allow a crust to form, about 5 minutes. Once a crust forms on the bottom give the potatoes a toss or flip them with a spatula and allow them to crisp on the other side, about 2 to 3 minutes more. Remove the potatoes to a serving bowl with a slotted spoon. Serve drizzled with Roasted Red Pepper Sauce.
Put the bell peppers, onion, garlic, and peppercorns on a baking sheet. Drizzle with olive oil and season with a healthy pinch of salt. Mix with your hands to fully coat the vegetables, and arrange the bell peppers, skin side up, so that the garlic and peppercorns can hide under the cavity of the bell pepper halves. Roast until the skin of the peppers begins to blacken and pucker, about 25 to 30 minutes. Remove from the oven and immediately put all of the ingredients and residue from the baking sheet into a bowl, and quickly cover tightly with plastic wrap. Let the peppers steam for about 5 minutes. Remove the pepper halves and, using your fingers, remove their skin by gently ripping and pulling it off, and return the peeled peppers to the bowl.
Add the mixture to a blender along with the chili sauce. Pulse lightly until almost smooth, but still having a slight texture. Season, to taste, with salt and pour it into a small bowl.
Don’t be fooled by the share market run and the stronger-than-expected economic growth in our economy. Not every sector is poised to do well and the divide between the “haves” and “have nots” is widening. The market-beating Gross Domestic Product (GDP) growth figure for the March quarter and positive overnight leads have pushed the S&P/ASX 200 (Index:^AXJO) (ASX:XJO) index up 0.6% in late afternoon trade and just about every sector is trading in the green. But the reality is that yesterday’s 1% GDP growth for the March quarter is showing that parts of our economy are continuing to lag. There…
Don’t be fooled by the share market run and the stronger-than-expected economic growth in our economy. Not every sector is poised to do well and the divide between the “haves” and “have nots” is widening.
The market-beating Gross Domestic Product (GDP) growth figure for the March quarter and positive overnight leads have pushed the S&P/ASX 200 (Index:^AXJO) (ASX:XJO) index up 0.6% in late afternoon trade and just about every sector is trading in the green.
But the reality is that yesterday’s 1% GDP growth for the March quarter is showing that parts of our economy are continuing to lag.
There are few sectors where this is more obvious than in retail even as consumer spending grew by a respectable 4.5% in the quarter.
But it’s non-discretionary spending that is propping up the figure and that includes spending on groceries.
This should whet investors’ appetites for our supermarket stocks Woolworths Group Ltd (ASX: WOW) and the owner of Coles supermarkets Wesfarmers Ltd (ASX: WES) as the era of food deflation appears to be dead.
But that won’t be enough to save Wesfarmers, according to Citigroup as the broker reiterated its “sell” recommendation on the stock.
Wesfarmers is spinning off Coles and its department stores Target and Kmart are under increasing pressure.
The latest data from the Australian Bureau of Statistics (ABS) shows householders are using their savings to help pay for price rises in electricity, medical and insurance.
“The annual household savings rate sits at 2.1%. A year ago it was 3.9%,” said Citigroup. “Without a reduction in household savings, retail sales growth would be half the rate it is today. Savings are typically inversely correlated with household wealth.”
Wesfarmers knows it needs to do more. The conglomerate said today that it was looking to expand Kmart’s reach overseas. Kmart currently distributes products to retailers in Thailand and it wants to sell products directly to consumers, possibly through small-format stores with local partners, according to the Australian Financial Review.
Management is also looking to shrink Target’s store network by around 20% and to reposition the mid-market retailer as a fast fashion outlet that competes with the likes of H&M and Zara instead of its traditional rival Big W.
It will be interesting to see if the strategy will help overcome the challenge of stretched household budgets and falling house prices. Home prices are correlated to consumer spending, so the retreating residential market is adding a further headwind to low wage growth and record household debt.
But Wesfarmers isn’t the only consumer stock that Citigroup is urging investors to dump. The broker has also slapped a “sell” recommendation on furniture and electrical franchise Harvey Norman Holdings Limited (ASX: HVN) and its rival JB Hi-Fi Limited (ASX: JBH).
The retail sector is entering a winter of discontent. I think investors are better off being underweight on consumer discretionary stocks.
Given how close we are to the end of the financial year, these stocks will no doubt be on the list of tax-loss selling candidates for investors looking to offset their tax liabilities by booking a capital loss on such laggards.
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