The Video Cook

The Video Cook

By Remy Remingway

Smashwords Edition

Copyright © 2014 Remy Remingway

Smashwords Edition License Notes

This ebook is licensed for your personal enjoyment only. This ebook may not be re-sold or given away to other people. If you would like to share this book with another person, please purchase an additional copy for each recipient. If you’re reading this book and did not purchase it, or it was not purchased for your enjoyment only, then please return to Smashwords.com or your favorite retailer and purchase your own copy. Thank you for respecting the hard work of this author.

Remy Remingway Files Book Series

Book 1: The Video Cook (April 2014)

Book 2: Cocina en Video (Spanish May 18, 2014)

Book 3: Zap Bang (coming June 2014)

Book 4: Age of the Tail (coming July 2014)

Book 5: Born A Boy (coming January 2015)

Acknowledgements

This book is dedicated to several people of my heart who have helped me:

To my father, he always guided me through thick and thin times.

To my mother, she trusted that I would steer the straight and narrow.

To my four daughters, who helped me live when I almost did not.

For updates, information, and bonus content,

Visit me at

http://www.thevideocook.com

Table of Contents

Prologue

--Breakfast --

1 Grits (Plain Grits with Butter)

2 Poached Eggs

3 Sausage Gravy

4 Eggs Benedict

5 Bacon and Swiss Cheese Omelet

6 Basic Biscuits (only three ingredients)

7 Potato Pancakes (Latkes)

-- Brunch --

8 Chicken Quesadillas

9 Papas Rellenas, Spanish Stuffed Potato Balls

10 Quiche Lorraine

11 Seafood Quiche

12 Cuban Sandwich

13 Club Sandwich

-- Appetizers --

14 Beef Empanadas (meat pies)

15 Guacamole, Avocado

16 Papas Rellenas, Spanish Stuffed Potato Balls

17 Ceviche (Raw Fish Marinade)

18 Basic Biscuits (only three ingredients)

19 Bake Bread In A Fry Pan

20 Frituras de Maiz (Corn Fritters Puerto Rican Style)

21 Yam Fritters (Frituras de Ñame)

22 Malanga Fritters (Frituras de Malanga)

23 Chicken Croquettes Cuban Style

24 Authentic Peruvian Papas a la Huancaina Side Dish

25 Sushi California Roll

-- Sauces --

26 Hollandaise Sauce (using only one egg)

27 Basic White Sauce

28 No Flour Cheese Sauce

29 Curry Mayo Dressing

30 Ice Tray Gravy Cubes

31 Chimichurri Sauce

-- Soups --

32 Plantain Soup

33 Italian Pasta Fazul Soup

34 Caldo de Gallegos White Bean Soup

35 Easy Cuban Chicken Soup

-- Salads --

36 Hearts of Palms Salad

37 Croutons

38 Classic Potato Salad

39 Macaroni Salad

-- Vegetables --

40 Yucca in Mojito Sauce

41 Plantain Crispy Fritters

42 Crispy Thin Plantain Chips

43 Fried Sweet Plantains

44 Classic Potato Salad

45 Baked Sweet Plantains, skin on

46 Baked Ripe Plantains (skins off)

47 Cuban Black Beans

48 Mofongo, Puerto Rican Plantains

49 Puerto Rican Style Kidney Beans

50 Corn Pudding (scalloped corn)

51 Creamed Spinach

--Rice--

52 Paella, Spanish Chicken, Shrimp & Yellow Rice

53 Basic White Rice

54 Chinese Fried Rice

55 Rice Pudding, Stove Top

56 Rice Pudding, Oven

57 Sushi, California Rolls

58 Cuban Black Beans & Rice (Moros)

59 Arrox Con Pollo, Cuban Chicken & Yellow Rice

-- Pasta --

60 Italian Pasta Fazul

61 Pasta Primavera

62 Shrimp Pasta

63 Bowtie Chicken Rosemary

64 Macaroni Salad

65 Linguini White Clam Sauce

66 Fettuccini Alfredo

67 Spaghetti & Meatballs

68 Guantanamera Spaghetti & Meatballs

69 Fettuccini Alfredo w/Shrimp, Asparagus, Mushrooms

-- Meat --

70 Cuban Ropa Vieja, shredded beef or pork

71 Beef, Chicken, or Pork Empanadas (meat pies)

72 Beef Stew

73 Picadillo Cuban Ground Beef Stew

74 Theresa’s Meat Loaf

75 Shepherds Pie

76 Chinese Pepper Steak

77 Matambre, Cuban Steak Roll

78 Stuffed Bell Peppers

79 Beef Stroganoff

80 Ground Beef Stroganoff-- Poultry--

81 Chicken Giblets Stew

82 Roast Chicken and Potatoes

83 Bowtie Rosemary Chicken

84 Creamy Chicken Hash

85 Arroz Con Pollo, Chicken & Yellow Rice

86 Chicken Breast & Apple Normandy

87 Paella Classic from Spain

88 Chicken Breast in Red Wine Sauce

89 Chicken Breast Goulash Egg Noodles

90 Chicken Breast in Green Sauce

91 Chicken & Corn Chili

92 Rotisserie Turkey

93 Chinese Moo Goo Gai Pan

94 Chinese Chicken and Brocolli

95 Turkey Pot Pie

-- Seafood --

96 Shrimp Pasta

97 Shrimp Creole

98 Paella Classic from Spain

99 Ceviche Peruvian Raw Fish Marinade

100 Chinese Shrimp in Lobster Sauce

101 Linguini White Clam Sauce

102 Seafood Quiche

103 Nova Platter

104 Sushi California Rolls

-- Desserts --

105 Flan

106 Banana Smoothie

107 Trigo Smoothie

108 Mango Smoothie

109 Canollis

110 Guanabana Smoothie

111 Frozen Grape Snack

112 Mamey Smoothie

113 Basic Spritz Cookies

114 Banana Bread

115 Carrot Cake

116 Rice Pudding, Oven

117 Rice Pudding, Stovetop

118 Glazed Doughnuts

119 Buttercream Frosting

120 Crepes, How To Make

121 Key Lime Pie

122 Pineapple Upside Down Cake

123 Crème Brulee

124 Bread Pudding, Coconut

125 Pressure Cooker Cheesecake

126 Coconut Smoothie

-- Beverages --

127 Espresso Coffee

128 Banana Smoothie

129 Trigo Smoothie

130 Mango Smoothie

131 Guanabana Smoothie

132 Coconut Smoothie

133 Guava Smoothie

134 Papaya Smoothie

135 Mamey Smoothie

—Tips & Tricks --

136 Refill Throwaway Pepper Grinder

137 Flour Dispenser

138 Butter Measure Trick

139 Caper Trick Trick

140 Freshen Bread Trick

141 Gravy Cubes

142 Thaw Gravy Cubes

143 Broth Cubes

144 Peel Green Plantains

145 Confection Sugar

146 Pastry Bag

147 Frozen Grapes Trick

About The Author

Other Books bt Remy Remingway

Connect with Remy Remingway

Prologue

This is not just a cook book:

To all written recipes, Chef Remy has added videos depicting American, French, Italian, Spanish, Chinese, and other foreign tasty dishes that you can easily make your own by simply watching and doing it yourself. Watch the videos over and over again until you feel confident. Included are simple tips pointing out timesaving methods and shortcuts.

A message from Chef Remy:

I have tried to keep each video at about 3 minutes or less. I find that I could cut out the gab and the showmanship by just showing the recipe straight out. In many cases I have cut up the vegetables and simply shown them close up.

You may stumble upon some really basic recipes such as plain white rice and wonder why I even bother. Well, there's probably someone out there that just learned how to boil water and wants to know basic rice. Additionally, I lead them on to more rice recipes that build on the basics, and eventually they get to make the complex Paella.

You are welcome to watch the videos and try your own versions, as only you know. Enjoy yourself and treat your family and friends as best you can.

I feel that happiness is always available around the kitchen and we surely need happiness these days. Grab some of it for yourself and cook something from these pages. Best wishes for a happy table, Chef Remy

--Breakfast--

1 Grits (Plain Grits with Butter)

http://youtu.be/9-FOto95PTc

click above link to see video

Grits may be a great U.S. Southern States breakfast staple but it also finds its way into many savory and sweet recipes all over the world. Chef Remy cooks this, the most basic version, as a starting point to build on dozens of really cool dishes with turkey, pork, and even desserts. Catch Chef Remy on his own website for these and many more.

Note From Chef Remy: I was amazed to find a book that has 250 grits recipes. I spent a week trying out many of the recipes, which included breakfast, dinner, and dessert dishes. It reminded me of the Italian ingredient that parallels grits and is called Polenta.

Having a web presence and getting many emails from subscribers all over the world, I also get recipes for grits that amaze me.

I was on a grits kick for many weeks whereby I would cook myself grits every morning. Of course I usually cooked some eggs and bacon or ham along with the grits but oftentimes it was to be buttered grits alone. Sometimes I would add a little cheese of different types.

You’ll find that some people treat cooking grits very much the same way as cooking rice. They will go through the process then leave the grits to finish off in a covered pot. The method I describe here and is shown in my video starts and finishes in just a few minutes of stirring. Serve them or cover and serve later.

The more you make grits the better you get at doing them just right. Practice making them a few times and you’ll be an expert. Always read the instructions on the box and measure the amounts exactly. A little water can be added later if you need to stand them for a few minutes. You can enrich them tremendously by using chicken broth instead of water.

INGREDIENTS: 1/3 cup GRITS, ¼ tsp salt, 1 cup water, 1 Tbsp butter.

METHOD: Bring water to a boil in a small saucepot with lid. Sprinkle the grits into the boiling water and begin to stir. If you stir continuously for 3 to 5 minutes the grits will absorb the boiling water. You can cover the pot and remove from the heat. Drop a tablespoon of butter into the grits and serve hot. Serves two.

2 Poached Eggs

http://youtu.be/1XpCUioh1pM

click above link to see video

Poached Eggs are cooked in water containing a small amount of white vinegar. In the video Chef Remy uses 2 tablespoons of white vinegar. Ice water, set aside in a bowl, is sometimes used to store the poached eggs for a short while. Eggs are heated again in hot water and dried off before placing on a plate.

Note From Chef Remy: Practice makes perfect. The first couple of times will seem difficult as the whites try to escape from the main group. Notice that if you gently cradle the floating mass with your slotted spoon it will keep everything together in the first few seconds. Then you can let the mass float away and go on to pouring in the next egg. Keep the water from becoming turbulent. Or even shut off the heat completely. Use less vinegar if you detect an aftertaste. Half a teaspoon might be enough. Some folks do not add salt.

You can completely omit the ice water if making a small amount of eggs such as for three or four people and will be serving immediately. However, try it once and you will be amazed at how sturdy the eggs remain while they are transported from the ice water back to the hot water to get heated again. In a restaurant this becomes very necessary. The taste and texture remain the same. Eggs Benedict would be a reason you would want to drop the eggs in a holding pattern of ice water while you get all the other parts prepared.

It is most important to have two or three, or even four inches deep of water. This is so that you can get the slotted spoon under the eggs and gently cradle and move them. Finally, you will need to gently pick them out of the water.

INGREDIENTS: 1 tsp Distilled white vinegar, water 2 inches deep, iced water bath (if needed to hold eggs).

METHOD: Add water to a frying pan. Water should be at least 2 inches deep. Heat the water to simmer. Keep from creating too much turbulence in the water since it will interfere with the eggs causing them to spread out. Add a teaspoon of white distilled vinegar to the water. This helps to contain the egg whites in a smaller circumference. Crack open each egg, place into a small bowl before adding to the simmering water. Use a small spatula to corral and shape the egg whites while they poach. Remove the eggs with a slotted spoon. If cooking a large order, poached eggs may be temporarily placed in a bowl of iced water and reheated in the simmering water. You would be surprised how hardy they become when poached. It’s really not a problem to move them back and forth.

3 Sausage Gravy over Toast Points

http://youtu.be/NCn-FoPjseY

click above link to see video

Sausage Gravy on biscuits or toast points is a big favorite and Chef Remy has shown us how to cook it in a two-minute video. Chef Remy suggests choosing seasoned flour because the balance of spices is predetermined and always right. However don't choose a seasoned sausage. Choose the plain variety. Don’t stop stirring when adding milk because it thickens suddenly. It's OK to add a little more milk if it becomes too thick.

Note From Chef Remy: This is one heck of a comfort food. In fact, it is very filling. The first few times should be tried using a small package of seasoned flour as seen in the video. This is because the folks that make the flour know a lot about what you want in seasoning. After a while, you can try to season the flour yourself.

You are basically making a white sauce and practicing this method will take you a long way to making many other things. Other ingredients that can be used such as beef bits will be appreciated.

Select good quality biscuits or toast points to pour on top. Enjoy!

INGREDIENTS: 3 oz ground sausage, 2 Tbsp melted butter, 2 Tbsp seasoned flour, 1 cup milk.

METHOD: Fry sausage in pan over