Boyd Brown III
@chef_boydbrownthe3rd • 821,600 subscribers
Videos
Somebody said this was the salad you eat when you’re trying to get your life together… so here we are 😂😂🥗 Viral Chopped La Scala Salad 1.5 heads iceberg lettuce, thinly sliced 1 cup sliced salami 1 can chickpeas, drained and rinsed 1 cup mozzarella cheese 1/4 cup pepperoncinis, chopped 1 small to medium red onion, super thinly sliced Dressing 1/4 cup red wine vinegar 1/3 cup extra virgin olive oil 2 tsp Dijon mustard 1 garlic clove, finely grated 1 tsp dried oregano 1 to 2 Tbsp pepperoncini juice Salt and black pepper to taste 1/4 cup finely grated Parmesan Instructions Add all salad ingredients to a large bowl. Whisk the dressing together until smooth, then pour it over the salad. Toss everything really well until fully coated. Let it sit for 5 to 10 minutes, toss again, then serve. #salad #healthyeating #healthy #food #foodtiktok
Boyd Brown III3,100,000 views • 6 months ago
Who knew BURNING spaghetti on purpose could taste this good?! 🤯🍝🔥 This is Spaghetti all’Assassina, better known as Assassin’s Spaghetti, a famous dish from Bari, Italy, where the pasta is cooked directly in a spicy tomato sauce until it develops a crispy, caramelized crust! Assassin’s Spaghetti (Spaghetti all’Assassina) 🍝🔥 Ingredients: 12–14 oz dry spaghetti 28 oz tomato purée 5–6 oz tomato paste 2½ cups water ½ cup extra virgin olive oil 10 cloves garlic (6 thinly sliced, 4 minced) 2 fresh red chili peppers, minced, or 1 tbsp red chili flakes (adjust to taste) 3–4 pinches kosher salt (or to taste) Instructions: The spaghetti cooks entirely in the skillet without boiling first. Use a pan at least 14 inches wide, preferably seasoned cast iron or carbon steel. Make the Tomato Broth: Reserve ¾ cup tomato purée for the skillet. In a pot over medium-low heat, combine the remaining purée, water, tomato paste, and salt. Bring to a simmer, then remove from heat. Heat olive oil in your skillet over medium heat. Add garlic and chilies, sautéing until the garlic begins turning golden without burning. Fry the Pasta: Add the reserved tomato purée to the skillet and reduce for 1 minute over medium-low heat. Lay dry spaghetti flat in a single layer. Increase heat to medium and fry for about 1 minute until lightly charred in spots. Carefully flip the stiff spaghetti without breaking it, then add a few ladles of hot tomato broth. Slowly Cook the Pasta: Add another 3 ladles of broth and cook risotto-style, allowing the pasta to absorb the liquid. As the broth reduces, listen for the sizzle indicating the pasta is frying again. Add more broth and repeat until the spaghetti is tender with crispy, caramelized edges. Once softened, gently move the pasta as needed to prevent excessive sticking. Serve immediately with optional Parmesan and fresh basil. #italianfood #italian #pasta #food #foodtiktok
Boyd Brown III172,500 views • 14 days ago
Craving something crispy, juicy, and full of flavor? Arayes are the perfect Middle Eastern street food—grilled pita stuffed with spiced ground lamb, bursting with bold herbs and spices. 🤤🤌🏾 Whether you’re hosting a dinner party or just treating yourself, these lamb-filled pita pockets will hit the spot every time. Arrays Ingredients: 2 lbs of Ground Lamb 4-5 Pitas Cut in Half 1 White Onion (grated) 1 Tbsp Mashed Garlic 1/2 Bunch of Chopped Parsley 1/2 Tsp Cumin 1/2 Tsp Coriander Powder 1/2 Tsp Paprika 1/2 Allspice 1/2 Tsp Chili Powder Salt & Pepper to Taste Labneh (for Dip) Method: In a large bowl, mix all the ingredients with the ground lamb. Stuff the seasoned lamb into 4-5 pita halves. Grill or pan-fry until the bread is crispy and the lamb is cooked through, or reaches an internal temperature of 160°F. Pro Tip: If you’re unsure whether the lamb is fully cooked, transfer the lamb-stuffed pitas to an oven-safe skillet and place it in a preheated oven at 300°F until it reaches your desired doneness. #cooking #food #foodie #easyrecipe #foodtiktok #arayes #lamb
Boyd Brown III2,400,000 views • 2 years ago
Chicken Piccata with that silky lemon butter caper sauce spooned all over pasta. One bite and suddenly you feel like you trained in a little Italian kitchen somewhere. This one is staying in the weeknight rotation for sure. 🤌🏾🤌🏾🤤 Chicken Piccata Ingredients 2 large chicken breasts, butterflied 1 cup flour 1 tsp garlic powder 1 minced shallot 5 cloves garlic, minced 1/4 cup olive oil 1/2 cup white wine 1/2 cup chicken stock Juice of 1/2 lemon 2 tbsp capers 2 tbsp minced parsley 1 tsp diced tarragon 3 tbsp cold butter, cubed Parmigiano Reggiano, for finishing Salt and pepper to taste Cooked spaghetti Instructions Pound chicken thin and season with salt and pepper. Season flour with salt, pepper, and garlic powder, then lightly dredge the chicken. Heat olive oil in a skillet and cook chicken until golden and cooked through. Remove and set aside. In the same pan sauté shallot and garlic, then deglaze with white wine and reduce slightly. Add chicken stock, lemon juice, and capers and let simmer. Stir in parsley, tarragon, and cold butter to create a silky sauce. Return chicken to the pan and spoon sauce over to finish cooking. Reserve some of the pan sauce for the pasta. In a separate skillet, add the cooked spaghetti with the reserved sauce and Parmigiano Reggiano. Toss until glossy and coated, adding a splash of stock if needed to loosen the sauce. Serve the chicken over the pasta and spoon extra sauce on top. #chicken #italianfood #food #easyrecipes #yum
Boyd Brown III461,100 views • 8 months ago
Seattle roots. Bay Area legacy in the room. Peach habanero wings, real flavor, and a West Coast link up with my guy @Chef Emari Stevens Sweet heat, crispy bite, and two cities bringing their own sauce to the table. 🍗🍑🔥 Peach Habanero Wing Sauce Ingredients: 3 to 4 habanero peppers, charred or roasted with tops cut off 1 stick unsalted butter 1/4 cup hot sauce, I use Louisiana 1/2 cup honey 2 teaspoons apple cider vinegar 1 teaspoon Worcestershire sauce 1 teaspoon smoked paprika 1 teaspoon garlic powder 1 cup frozen peaches, thawed, or regular peaches, pitted and skinned Instructions Wash and dry the habaneros. Heat a skillet over high heat. Add a little olive oil if desired, then char the habaneros for 3 to 5 minutes, turning with tongs until blistered on all sides. Transfer to a plate and set aside. In a medium pot or pan over low heat, melt the butter. Add the hot sauce, honey, apple cider vinegar, Worcestershire sauce, smoked paprika, and garlic powder, then whisk until combined. Add the thawed peaches last and bring the mixture to a slight boil for 4 to 5 minutes, stirring consistently until the peaches soften and the sauce comes together. Pour the sauce into a blender with the charred habaneros and blend on low just until smooth. Do not overblend. Keep the sauce in the blender container or transfer to a glass jar with a lid until your wings are done frying. Pro Tip If using regular peaches, pit them, cut them in half, then roast in the oven or grill until softened and lightly caramelized before adding them to the sauce. #wings #chicken #chickenwings #food #foodtiktok
Boyd Brown III70,900 views • 7 months ago
Before you toss those turkey bones… don’t. That’s the real flavor plug right there. Slow-simmered stock, roasted veggies, fresh herbs — turning leftovers into a soup that hits straight in the chest. This is comfort food done right 🦃🤤 Turkey Noodle Soup Ingredients: For the stock: 4 white onions, halved 6 carrots, chopped 6 celery stalks, chopped 4 garlic bulbs, tops sliced 1 turkey carcass (about 90% of the meat removed) 1 bunch thyme 1 tbsp dried parsley or parsley stems 4 bay leaves 1 tbsp coarse black pepper Dash of MSG Water For the soup: 2 cups diced onion 1 cup diced carrot 1 cup diced celery Olive oil Salt, to taste 10 cloves garlic, minced Shredded leftover turkey 1 tbsp dried thyme 1 tbsp fresh parsley, diced Cooked noodles or pasta Instructions: Roast the veggies: Place onions, carrots, celery, and garlic on a sheet pan. Roast at 425°F for 45 minutes until softened and lightly charred. Make the stock: Add roasted vegetables, turkey carcass, thyme, parsley, bay leaves, black pepper, and MSG to an extra-large pot. Fill with water, leaving 3–4 inches of space at the top. Bring to a boil for 15 minutes, then simmer 3–4 hours. Cook the mirepoix: In another pot, sauté diced onion, carrot, and celery in olive oil until soft with no browning. Add a pinch of salt, then stir in the minced garlic until fragrant. Add the shredded turkey and mix. Strain the stock: Carefully strain the finished stock into a clean pot. Use as much as you need for your soup. Build the soup: Add stock to the mirepoix and turkey. Season with salt, 1 tbsp dried thyme, and 1 tbsp fresh parsley. Taste and adjust with more salt or pepper if needed. Add your cooked noodles, simmer 5 minutes, and serve. Pro Tips Freezing any leftover stock is a great idea — it becomes a flavorful base for future soups and sauces. It’s also perfectly fine if some turkey meat is still attached to the carcass before you make the stock, as it will only add more richness to your broth #turkey #soup #food #foodtiktok #foodie
Boyd Brown III101,700 views • 11 months ago
Everybody’s remoulade looks a little different, and that’s the point. Some folks keep it classic, some add heat, some lean citrusy, some go heavy on the garlic. 🤌🏾🤤 This one right here? Creamy, bold, a little spicy, and crazy versatile. Drizzle it on seafood, dunk fries in it, spread it on sandwiches, or spoon it over grilled meats. There’s no “one way” to make remoulade… just make it how you like it. Remoulade Sauce Ingredients 1 cup mayonnaise 2 green onion stalks, finely minced 2 tablespoons chili garlic sauce 1 tablespoon stone ground Dijon mustard 1 tablespoon fresh lime juice 2 teaspoons fresh ginger, grated (ginger paste works as a substitute) 4 garlic cloves, minced Kosher salt, to taste Freshly ground black pepper, to taste Instructions Add all ingredients to a bowl and mix until smooth and fully combined. Taste and adjust seasoning with salt and pepper as needed. Cover and refrigerate for at least 30 minutes to allow the flavors to come together before serving. #sauce #food #foodie #foodtiktok #seafood
Boyd Brown III28,700 views • 9 months ago
No more content to load