Posts Tagged ‘how to video’
I’ve created a “Bring the Bistro Home” video series and now have it available on DVD format. It makes the perfect gift or get it for yourself! The first DVD includes the videos for Burgundy Beef, Beef Braised in Beer (Tender Tasty Beef on the menu), Horseradish Encrusted Salmon, Shrimp Albear, New Orleans Style BBQ Shrimp and Potatoes Dauphinois. These were big favorites at the Bistro and the recipes have been downsized for home preparation.
I’m going to be doing some sauce videos. I just posted on on how to make Bernaise Sauce. I served it atop a Fillet Mignon with Asparagus and Potatoes Dauphinois. Coming up I’ll make a Hollandaise Video, served atop Eggs Benedict. I’ll make a Bordelaise Sauce and I’m going to do Steak Au Poivre with a Brandy Peppercorn Cream Sauce. Here’s the Bernaise Sauce on my Youtube channel
I have put a number of videos on youtube that are a direct result of Burgundy Bistro. They are part of a series I am calling “Bringing the Bistro Home”. Some of these videos are not hidden and are out there as an example of what the other hidden videos look like. Some of the videos you can see are Southwest Salmon, Creme Brulee, Caramelized Onions, a Bread Making Sample, Potatoes Dauphinois, Shrimp Albear, New Orleans Style BBQ Shrimp. A couple of the videos that are hidden are Osso Buco and Burgundy Beef. You can see these once you purchase the video subscription.
I will be doing cooking videos of the customer favorite dishes we created at Burgundy Bistro. I am calling the series “Bringing the Bistro Home”. The first two dishes I did are Horseradish Encrusted Salmon with Caramelized Onions, Asparagus and Garlic Mashed Potatoes, and Southwest Salmon. You can check these out on my youtube channel at www.youtube.com/user/redrockrestaurants Also out there is the video for Shrimp Albear, a sample of my bread making video and cooking tips and other miscellaneous fun videos. I am offering a one year subscription to any videos I create in that time frame for just $39. I will add you to my list of users that will be able to view my hidden videos on my youtube account. You can watch them over and over, even download them. Plus, you get free support by asking me questions through my blog. [wp_cart:Video Subscription:price:$37:end]
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Just added another chapter in the video series “Bringing the Bistro Home”. Burgundy Beef was one of the all-time best selling dishes at Burgundy Bistro. I’ve uploaded it to my youtube channel, but in order to view it you will have to purchase a subscription to the video series “Bringing the Bistro Home”. You can check out the Horseradish Encrusted Salmon and Southwest Salmon videos as they are parts 1 and 2 in the series. I will also be adding Beef Braised in Beer and Osso Bucco very soon.
If you purchase the Burgundy Bistro Recipe eBook (normally $17) and the Video Subscription to the “Bringing the Bistro Home” series (normally $39), your cost will be $50 instead of the regular price of $56. [wp_cart:Video Subscription and eBook:price:$48:end]
Well, I had some leftover ham from the holidays and needed to do something with it besides Ham and Eggs, and ham Sandwiches, and Ham and Bean Soup and Breakfast Burritos with Ham? So, let’s do some Ham and Cheddar Quiche with Poblanos and Salsa. For any quiche, the egg custard is the same which you see here, the crust is the same, which you see here. The only thing that differs from quiche to quiche, in mine anyway, is the filling and the cheese. This quiche has ham, onion, roasted poblanos, tomato, cilantro, salsa and cilantro. Make the same crust and the same egg custard, but as a filling use Broccoli, Onion, Cheddar, Bacon, or Asparagus Swiss, or Potato Bacon Cheddar, or Bacon Swiss, or Ratatouille and Bleu Cheese, or Spinach Feta, or … the list goes on! This video will give you a basis for all your future quiches! To see the full video and many others, you need to purchase the Video Subscription to the “Bringing the Bistro Home” series. Cost $39. [wp_cart:Video Subscription:price:$37:end]
Our customers really liked these biscuits. They are fluffier than a normal dinner roll. They’re cheesy, there’s a little more sugar in them and with the jalapeno they give you a savory, sweet, hot flavor. These are delicious. They were my favorite bread to dip in the Shrimp Albear sauce. To see the full video and many others, you need to purchase the Video Subscription to the “Bringing the Bistro Home” series. All hidden videos will be made available to you. Cost $39. [wp_cart:Video Subscription:price:$37:end]
I can’t tell you how many thousands of batches of bread I made in my restaurant. But the most important thing is that its was good bread and the customers loved the varieties that I made. I made all kinds from regular white bread dinner rolls to Italian Flatbreads. This video shows you how to make four different batches of bread, which are really the “mother” breads that you can add a few different ingredients to, to make a toally different flavor profile bread. White bread dough, which we use to make garlic buttter breadsticks with sea salt. Wheat and Rosemary Wheat bread dough to make dinner rolls. And Cheddar Chipotle Cilantro rolls. To see the full video and many others, you need to purchase the Video Subscription to the “Bringing the Bistro Home” series. All hidden videos will be made available to you. Cost $39. [wp_cart:Video Subscription:price:$37:end]