Загрузка видео...

Не удалось загрузить видео

Возникла проблема при загрузке этого видео. Это может быть связано с временными проблемами сети или видео может быть недоступно.

На главную

Shrimp toast needed to be a sandwich... and this one is ridiculously perfect. My Shun Cutlery cleaver makes quick work of the shrimp without turning it to mush. The shrimp goes on Japanese milk bread, fried crisp. Toss on a fried egg with crispy lacy edges and some lemony... show more

Andrew Zimmern

1,251,022 subscribers

19,673 просмотров • 8 дней назад •via X (Twitter)

Anya Rossi• Live Now

Private livecam show

Комментарии: 4

Фото профиля Barry Irwin Brophy

Barry Irwin Brophy8 дней назад

@ShunCutlery Love me some shrimp! What about prawns? 😉😉 The bigger shrimp. 😁

Фото профиля Brendan JC

Brendan JC8 дней назад

@ShunCutlery GBD

Фото профиля John Mulcahy

John Mulcahy8 дней назад

@ShunCutlery You bastard - I'm just about to go to bed and I'm salivating

Фото профиля cqmj

cqmj8 дней назад

@ShunCutlery

Похожие видео

A lobster roll without the lobster-roll price tag? I’m listening. Grilled shrimp, lump crab meat, celery for crunch, chives, lemon, mayo, mustard and a little hot sauce. Seafood Salad doesn’t need much more than that The knife matters. My Shun Cutlery knife gives me the control to coarsely chop the shrimp, finely slice the chives and prep everything cleanly without turning that beautiful seafood into mush. Crab and shrimp for the win. Trust me on this one. Check out the link in my bio for the free recipe.

A lobster roll without the lobster-roll price tag? I’m listening. Grilled shrimp, lump crab meat, celery for crunch, chives, lemon, mayo, mustard and a little hot sauce. Seafood Salad doesn’t need much more than that The knife matters. My Shun Cutlery knife gives me the control to coarsely chop the shrimp, finely slice the chives and prep everything cleanly without turning that beautiful seafood into mush. Crab and shrimp for the win. Trust me on this one. Check out the link in my bio for the free recipe.

Andrew Zimmern

26,443 просмотров • 1 месяц назад

A little char on mortadella goes a long way. At least my friends and family think so whenever they try this at my house, Put it on the grill until the edges get crisp, pile it onto toasted focaccia with pistachio pesto, burrata, grilled onions, arugula and Calabrian chile oil. And PLEASE don’t ruin it at the finish line. A good serrated knife matters. My Shun Cutlery bread knife cuts cleanly through the focaccia without crushing everything you just built because it is designed perfectly. Salty, creamy, crunchy, spicy, smoky, cool, crisp, warm... Exactly what a sandwich should be. Check out the link in my bio for the recipe.

A little char on mortadella goes a long way. At least my friends and family think so whenever they try this at my house, Put it on the grill until the edges get crisp, pile it onto toasted focaccia with pistachio pesto, burrata, grilled onions, arugula and Calabrian chile oil. And PLEASE don’t ruin it at the finish line. A good serrated knife matters. My Shun Cutlery bread knife cuts cleanly through the focaccia without crushing everything you just built because it is designed perfectly. Salty, creamy, crunchy, spicy, smoky, cool, crisp, warm... Exactly what a sandwich should be. Check out the link in my bio for the recipe.

Andrew Zimmern

26,301 просмотров • 1 месяц назад

The chopped Italian sandwich trend videos get it all wrong! They hack everything together and you lose the texture that makes this sandwich SO DELICIOUS. Cut each ingredient properly. Grill the peppers for smoke and sweetness. Toss it all, then pile it into a toasted seeded roll. Use Shun Cutlery Shiranami knives, including the stunning brand new bread knife that can handle a sandwich this loaded without crushing it. Check out the link in my bio for the recipe.

Andrew Zimmern

38,780 просмотров • 2 месяцев назад

If I have to look at one more slice of roast beef or creamy casserole… I’m going to run from the building. What I was craving after weeks of family style cooking was something easy, built from what I already had, but exciting enough to wake my palate back up. These Indonesian shrimp fritters do exactly that. Crisp edges, tender centers, shrimp forward, and done in minutes. Flavor fatigue is real. This is how I fix it. Want the full recipe? View the recipe on my Susbtack, Spilled Milk. Become a paid subscriber and get 25% off your next Shun Cutlery purchase (buy a knife and it basically pays for itself). What's your go-to dish when you need a reset?

If I have to look at one more slice of roast beef or creamy casserole… I’m going to run from the building. What I was craving after weeks of family style cooking was something easy, built from what I already had, but exciting enough to wake my palate back up. These Indonesian shrimp fritters do exactly that. Crisp edges, tender centers, shrimp forward, and done in minutes. Flavor fatigue is real. This is how I fix it. Want the full recipe? View the recipe on my Susbtack, Spilled Milk. Become a paid subscriber and get 25% off your next Shun Cutlery purchase (buy a knife and it basically pays for itself). What's your go-to dish when you need a reset?

Andrew Zimmern

14,882 просмотров • 8 месяцев назад

This is what peak-season corn is for. Sweet kernels cut straight from the cob, folded into a simple batter and fried until crisp, golden and tender in the middle. Corn fritters are summer cooking at its best. A sharp knife makes quick work of stripping the kernels from the cob, which is why I always reach for my Shun Cutlery knives. And a dusting of my Mexican Seasoning from Badia Spices adds just the right finish. Fresh corn does the heavy lifting here. Everything else just gets out of the way. Want the free recipe? Check out the link in my bio.

This is what peak-season corn is for. Sweet kernels cut straight from the cob, folded into a simple batter and fried until crisp, golden and tender in the middle. Corn fritters are summer cooking at its best. A sharp knife makes quick work of stripping the kernels from the cob, which is why I always reach for my Shun Cutlery knives. And a dusting of my Mexican Seasoning from Badia Spices adds just the right finish. Fresh corn does the heavy lifting here. Everything else just gets out of the way. Want the free recipe? Check out the link in my bio.

Andrew Zimmern

18,397 просмотров • 3 месяцев назад

🚨🚨 The Shrimp Joe Boy is now available at ALL Flanigan’s locations!🚨🚨 A one-of-a-kind “Joe Boy” loaded with 12 hand-breaded, deep-fried shrimp, crisp lettuce, fresh tomato, and topped with our homemade Cajun tartar sauce that brings just the right kick.

🚨🚨 The Shrimp Joe Boy is now available at ALL Flanigan’s locations!🚨🚨 A one-of-a-kind “Joe Boy” loaded with 12 hand-breaded, deep-fried shrimp, crisp lettuce, fresh tomato, and topped with our homemade Cajun tartar sauce that brings just the right kick.

FlanigansFL

55,846 просмотров • 4 месяцев назад

This is my secret weapon for last-minute holiday guests. I always keep a bag of frozen shrimp on hand, they defrost in minutes (run them under cold water) and cook in seconds… lifesavers when people drop by and I need a snack that punches way above its weight. These crispy shrimp-stuffed shrimp take about 25 minutes and almost no effort. The trick is all in the batter. Save this easy recipe: 1 cup all-purpose flour 1/2 cup milk 1/2 cup ice water (colder batter = crispier shrimp‼️) 1/4 tsp baking powder 1 tsp salt Whisk and use immediately, consistency should be looser than pancake batter. Give these a try this season and report back. I’ll warn you… sharing is the hardest part. Want the full recipe and technique? Check out the link in bio!

This is my secret weapon for last-minute holiday guests. I always keep a bag of frozen shrimp on hand, they defrost in minutes (run them under cold water) and cook in seconds… lifesavers when people drop by and I need a snack that punches way above its weight. These crispy shrimp-stuffed shrimp take about 25 minutes and almost no effort. The trick is all in the batter. Save this easy recipe: 1 cup all-purpose flour 1/2 cup milk 1/2 cup ice water (colder batter = crispier shrimp‼️) 1/4 tsp baking powder 1 tsp salt Whisk and use immediately, consistency should be looser than pancake batter. Give these a try this season and report back. I’ll warn you… sharing is the hardest part. Want the full recipe and technique? Check out the link in bio!

Andrew Zimmern

93,209 просмотров • 9 месяцев назад

Some of you have requested the recipe for my sourdough sandwich bread. This is the one I use and it always turns out great.

Some of you have requested the recipe for my sourdough sandwich bread. This is the one I use and it always turns out great.

NukeTaco ™️🇺🇸

43,183 просмотров • 7 месяцев назад

This might be my favorite thing to do with watermelon. Watermelon, grilled bread, peak-season tomatoes, cucumbers, shallots, herbs and a lemony dressing piled over grilled chicken. Want the recipe? Check the link in my bio for the recipe. I’ve collected Shun Cutlery Dual Core knives for years, they’re the ones I reach for more than any others. So yes, I’m very excited that Shun just expanded the line. More shapes. More reasons to keep adding to your collection.

This might be my favorite thing to do with watermelon. Watermelon, grilled bread, peak-season tomatoes, cucumbers, shallots, herbs and a lemony dressing piled over grilled chicken. Want the recipe? Check the link in my bio for the recipe. I’ve collected Shun Cutlery Dual Core knives for years, they’re the ones I reach for more than any others. So yes, I’m very excited that Shun just expanded the line. More shapes. More reasons to keep adding to your collection.

Andrew Zimmern

29,477 просмотров • 1 месяц назад

These crispy shrimp rice paper wraps might officially be my new favorite healthy snack. They are ridiculously easy, packed with protein, and require just a handful of basic ingredients. You just layer your seasoned shrimp and some fresh scallions inside a dampened sheet of rice paper, fold it up into a tight little pocket, and pop it right into a hot skillet. The shrimp actually cooks directly inside the wrapper, which keeps it incredibly juicy while the rice paper turns perfectly golden and blistered. Dunk them into your favorite dipping sauce and you have the absolute best quick lunch or light dinner. Just listen to that crunch! 🎥 madebymegrecipes | IG

These crispy shrimp rice paper wraps might officially be my new favorite healthy snack. They are ridiculously easy, packed with protein, and require just a handful of basic ingredients. You just layer your seasoned shrimp and some fresh scallions inside a dampened sheet of rice paper, fold it up into a tight little pocket, and pop it right into a hot skillet. The shrimp actually cooks directly inside the wrapper, which keeps it incredibly juicy while the rice paper turns perfectly golden and blistered. Dunk them into your favorite dipping sauce and you have the absolute best quick lunch or light dinner. Just listen to that crunch! 🎥 madebymegrecipes | IG

𝕏 Cuisines

19,812 просмотров • 20 дней назад

Crispy skin. Juicy meat. Tangy sauce. Sharp tools. Big payoff. Thats why I don’t grill whole chickens any other way. Spatchcocking helps the bird cook faster, more evenly, and gives you more of what everyone actually wants: crispy skin and big flavor. Shun cutlery kitchen shears get the chicken ready for the grill. I slather it with Alabama white barbecue sauce, then carve it with Shun’s boning knife, a true workhorse in my kitchen. Want the recipe? Check the link in my bio.

Crispy skin. Juicy meat. Tangy sauce. Sharp tools. Big payoff. Thats why I don’t grill whole chickens any other way. Spatchcocking helps the bird cook faster, more evenly, and gives you more of what everyone actually wants: crispy skin and big flavor. Shun cutlery kitchen shears get the chicken ready for the grill. I slather it with Alabama white barbecue sauce, then carve it with Shun’s boning knife, a true workhorse in my kitchen. Want the recipe? Check the link in my bio.

Andrew Zimmern

34,473 просмотров • 2 месяцев назад

This 365 Whole Foods Market bag of shrimp is marked at 2 pounds If you dump the shrimp out into a scale and weight them. It only contains 1.43 pounds, this is extremely short and illegal In the United States a bag of shrimp labeled “2 pounds” must contain at least 2 pounds of shrimp net weight after the water,ice, glaze is removed For frozen shrimp with “glaze” protective ice layer or added water, the label must reflect the drained weight We are being robbed blind and this is happening everywhere

This 365 Whole Foods Market bag of shrimp is marked at 2 pounds If you dump the shrimp out into a scale and weight them. It only contains 1.43 pounds, this is extremely short and illegal In the United States a bag of shrimp labeled “2 pounds” must contain at least 2 pounds of shrimp net weight after the water,ice, glaze is removed For frozen shrimp with “glaze” protective ice layer or added water, the label must reflect the drained weight We are being robbed blind and this is happening everywhere

Wall Street Apes

138,868 просмотров • 2 месяцев назад

This is the sandwich I wait all year to make. When tomatoes are this good, just don’t screw them up. Slice them cleanly with a sharp Shun Cutlery knife... there are few things more satisfying than cutting a perfectly ripe tomato with the new Shiranami line. Season them properly and let them be the star. Want the recipe? Check the link in my bio.

This is the sandwich I wait all year to make. When tomatoes are this good, just don’t screw them up. Slice them cleanly with a sharp Shun Cutlery knife... there are few things more satisfying than cutting a perfectly ripe tomato with the new Shiranami line. Season them properly and let them be the star. Want the recipe? Check the link in my bio.

Andrew Zimmern

39,333 просмотров • 1 месяц назад

Stop pretending salads have to be virtuous. This one starts with crispy pork belly, then piles on lime, fish sauce, fresh herbs, toasted rice powder and enough heat to wake up every taste bud you've got. It's loud, unapologetic and exactly the kind of dish that reminds you why Thai food is one of the world's great cuisines. Want the recipe? Check out the link in my bio.

Stop pretending salads have to be virtuous. This one starts with crispy pork belly, then piles on lime, fish sauce, fresh herbs, toasted rice powder and enough heat to wake up every taste bud you've got. It's loud, unapologetic and exactly the kind of dish that reminds you why Thai food is one of the world's great cuisines. Want the recipe? Check out the link in my bio.

Andrew Zimmern

41,917 просмотров • 1 месяц назад

Anthony Bourdain had one absolute favorite sandwich… and it’s way simpler than you’d expect. The secret? Mortadella fried until it’s golden and super crispy, stacked with melty provolone right in the pan, then tucked into a toasted bun with a swipe of mayo on one side and sharp Dijon on the other. It’s rich, crunchy, cheesy, and seriously addictive. Sometimes the best things in life really are the simplest — just a few quality ingredients treated with respect. Would you give Bourdain’s favorite sandwich a try?

Anthony Bourdain had one absolute favorite sandwich… and it’s way simpler than you’d expect. The secret? Mortadella fried until it’s golden and super crispy, stacked with melty provolone right in the pan, then tucked into a toasted bun with a swipe of mayo on one side and sharp Dijon on the other. It’s rich, crunchy, cheesy, and seriously addictive. Sometimes the best things in life really are the simplest — just a few quality ingredients treated with respect. Would you give Bourdain’s favorite sandwich a try?

End3of6Days9 (Helen) 🇺🇸

448,991 просмотров • 4 месяцев назад

Étouffée does not whisper. It smothers. Silky, briny, built on butter and patience, this is one of Louisiana’s great contributions to the world table. Born in Acadiana, polished in New Orleans, and still one of the most satisfying dishes you can cook in under an hour. It belongs in the global culinary canon of recipes you should absolutely know how to make. Shrimp. Caramelized tomato paste. Hot sauce… Crystal Hot Sauce is the only choice here. Fight me. Steamed rice waiting to catch every drop. You do not need a plane ticket to make this. You need a good knife, you know, I always reach for my Shun Cutlery, a heavy pot, and 45 minutes. Want the full recipe? Check out my Substack, Spilled Milk, for the ingredient list and step-by-step instructions. Get in the kitchen and make this tonight. Share with your friends to let them know.

Étouffée does not whisper. It smothers. Silky, briny, built on butter and patience, this is one of Louisiana’s great contributions to the world table. Born in Acadiana, polished in New Orleans, and still one of the most satisfying dishes you can cook in under an hour. It belongs in the global culinary canon of recipes you should absolutely know how to make. Shrimp. Caramelized tomato paste. Hot sauce… Crystal Hot Sauce is the only choice here. Fight me. Steamed rice waiting to catch every drop. You do not need a plane ticket to make this. You need a good knife, you know, I always reach for my Shun Cutlery, a heavy pot, and 45 minutes. Want the full recipe? Check out my Substack, Spilled Milk, for the ingredient list and step-by-step instructions. Get in the kitchen and make this tonight. Share with your friends to let them know.

Andrew Zimmern

111,681 просмотров • 7 месяцев назад

Nigerian Fried Rice Recipe: Update 🇳🇬 I’ve been on a quest to perfect my fried rice to taste like the one from my childhood: Sizzlers and Mr Biggs Fried Rice. With this method I believe I’m a step closer and I want you all to try it too. Please Like, Retweet and Follow 😉❤️

Nigerian Fried Rice Recipe: Update 🇳🇬 I’ve been on a quest to perfect my fried rice to taste like the one from my childhood: Sizzlers and Mr Biggs Fried Rice. With this method I believe I’m a step closer and I want you all to try it too. Please Like, Retweet and Follow 😉❤️

Pan African (Igbos are from Rivers State too)

832,286 просмотров • 2 лет назад

Are you missing fried food? I won’t judge. This is my idea of the ultimate sandwich. Breaded and fried pork tenderloin, seasoned with my Citrus Herb Mediterranean-Style spice blend from Badia Spices, piled onto a proper hoagie with harissa, tomatoes, remoulade, and an olive, onion, and cabbage slaw. Crisp, spicy, bright, and unapologetically indulgent. In my book, this is a work of art. Shopping list: 1 pork tenderloin 3 tablespoons Citrus Herb Mediterranean-Style Seasoning 1 cup seasoned flour 1 large beaten egg 1 1/2 cups panko bread crumbs 1 quart vegetable oil, for frying the pork cutlets 1 large long soft sandwich baguette Harissa or other hot pepper spread Sliced tomatoes Remoulade sauce (recipe on website) Shredded cabbage or lettuce (paper thin, you will thank me later) Sliced red onions Chopped olives Chopped parsley 1 tablespoon Citrus Herb Mediterranean-Style Seasoning 2 tablespoons fresh lemon juice Olive oil The full step-by-step is on my website under Recipes. Make it and tell me what you think in the comments.

Are you missing fried food? I won’t judge. This is my idea of the ultimate sandwich. Breaded and fried pork tenderloin, seasoned with my Citrus Herb Mediterranean-Style spice blend from Badia Spices, piled onto a proper hoagie with harissa, tomatoes, remoulade, and an olive, onion, and cabbage slaw. Crisp, spicy, bright, and unapologetically indulgent. In my book, this is a work of art. Shopping list: 1 pork tenderloin 3 tablespoons Citrus Herb Mediterranean-Style Seasoning 1 cup seasoned flour 1 large beaten egg 1 1/2 cups panko bread crumbs 1 quart vegetable oil, for frying the pork cutlets 1 large long soft sandwich baguette Harissa or other hot pepper spread Sliced tomatoes Remoulade sauce (recipe on website) Shredded cabbage or lettuce (paper thin, you will thank me later) Sliced red onions Chopped olives Chopped parsley 1 tablespoon Citrus Herb Mediterranean-Style Seasoning 2 tablespoons fresh lemon juice Olive oil The full step-by-step is on my website under Recipes. Make it and tell me what you think in the comments.

Andrew Zimmern

25,031 просмотров • 8 месяцев назад

What happens when peanut butter meets chili crisp? Magic. I teamed up with A-Sha to create PB&C, a savory, spicy, creamy and crunchy combination that's become a staple in my kitchen. Spread it on a PB&J, spoon it onto celery for ants on a log, whisk it with soy sauce and black vinegar to make the easiest cold peanut noodles I can think of, or eat it straight from the jar. I won't judge. Some flavor combinations just make sense. This is one of them. Check out the link in my bio for a delicious recipe that puts this peanut butter and chili crisp combo to work.

What happens when peanut butter meets chili crisp? Magic. I teamed up with A-Sha to create PB&C, a savory, spicy, creamy and crunchy combination that's become a staple in my kitchen. Spread it on a PB&J, spoon it onto celery for ants on a log, whisk it with soy sauce and black vinegar to make the easiest cold peanut noodles I can think of, or eat it straight from the jar. I won't judge. Some flavor combinations just make sense. This is one of them. Check out the link in my bio for a delicious recipe that puts this peanut butter and chili crisp combo to work.

Andrew Zimmern

11,914 просмотров • 3 месяцев назад

This is an old video, but the recipe is timeless. I’ve been making this corned beef every St. Patrick’s Day for as long as I can remember, and it never gets old. The sticky bourbon-molasses glaze gives the meat an irresistible sweetness that balances the brine. You can keep it classic and serve it with cabbage, potatoes and carrots simmered in the poaching liquid. Or do what I love most and turn it into a great sandwich. Grab some crispy bread, slather on some beautiful Russian dressing and pile it high with that glazed corned beef. Want the full recipe? Check out What’s your go-to St. Patrick’s Day recipe?

This is an old video, but the recipe is timeless. I’ve been making this corned beef every St. Patrick’s Day for as long as I can remember, and it never gets old. The sticky bourbon-molasses glaze gives the meat an irresistible sweetness that balances the brine. You can keep it classic and serve it with cabbage, potatoes and carrots simmered in the poaching liquid. Or do what I love most and turn it into a great sandwich. Grab some crispy bread, slather on some beautiful Russian dressing and pile it high with that glazed corned beef. Want the full recipe? Check out What’s your go-to St. Patrick’s Day recipe?

Andrew Zimmern

24,172 просмотров • 6 месяцев назад