In Round 1 of the Food Blogger Challenge, Emanuelle Lee shows us how to cook her version of a Peruvian ceviche. Using a halibut fillet, with a mixture of orange, lemon, lime juice and Emanuelle's secret ingredient ketchup, this ceviche is complex and delicious. Join Loyd Grossman in this Grokker Premium Video as he tries Emanuelle's original dish, in the first round of Grokker's Food Blogger Challenge. Remember to love this video below, if you would like to see Emanuelle in the next round.
This amazing stir-fried squid, uses home-made sweet and sour sauce, mixed with pineapples to give it its wonderful flavor. It is quick and easy to make, and perfect to share with your friends. Join Lewis Nguyen in this Grokker Premium video as he helps you to prepare this delicious and light spring time favorite.
3. Jewish Style Sweet and Sour Brisket
"This is the best brisket you will ever taste. No matter who comes for dinner, they always make sure that I'll be making this brisket. It is a very traditional dish for Rosh Hashanah and Passover but it certainly is a winner any time of the year for anyone who loves very tender beef." — Louise
4. Sweet & Sour Pork
It goes great with rice. Perfect for Bento box. Perfect recipe for Chinese New Year, too
5. Country Style Ribs
You can take the boy out of the country, but can't take the country out of the boy. Nate's cooking up some country style ribs- meaning first they're braised and then they're grilled. As a side, he's joining the ribs with some hearty slaw.
6. In & Out Burgers
A homemade version of the very tasty In & Out burger. Try it now!
7. Slow-Cooker Baked Beans
Baked beans are comforting, satisfying, and a great side to grilled or barbecued meats. While they’re usually baked in the oven, it’s even easier to throw everything in the slow cooker instead. Smoky bacon, navy beans, onion, and a few sweet ingredients like molasses, ketchup, and brown sugar are stirred together and slow-cooked until the beans are tender and the sauce thickens. The beans taste better the longer they sit, so make them a day or two ahead or freeze for later.