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𝑺𝒎𝒐𝒌𝒆𝒅 𝑩𝒆𝒆𝒇 𝑺𝒉𝒐𝒓𝒕 𝑹𝒊𝒃𝒔 𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬 2.2Kg Beef short ribs 4Tbsp Crushed Black Pepper corns 1 Tbsp Salt 1 Tbsp BBQ seasoning 1 tsp Garlic powder 3 Tbsp Mayonnaise 𝐂𝐨𝐨𝐤𝐢𝐧𝐠 𝐈𝐧𝐬𝐭𝐫𝐮𝐜𝐭𝐢𝐨𝐧𝐬 Remove the membrane from the back of the ribs and the excess fat. Keep the fat aside (tallow). In... a bowl, mix together salt, pepper, garlic powder, and BBQ seasoning. Rub mayonnaise all over the ribs. Then generously rub the spice mix all over the ribs, covering all sides. Let the ribs sit at room temperature for about 30 minutes to allow the rub to penetrate. Light your fire on one side of the braai stand. Once the coals are hot, add wood chips directly onto the coals (I used bourbon barrel wood). Place the ribs bone-side down on the cooler side of the grill (indirect heat). Close the lid, ensuring the vent holes are on the meat side. Smoke for about 4 hours, spraying them every hour or so with an apple cider-water mix (1 tsp and 250 ml water) to help keep the meat moist, enhance smoke flavour absorption, and create a better bark or crust. After about 4 hours, pour tallow over the ribs and wrap them in foil to retain moisture and speed up cooking. Place them back into the braai stand and cook for 2 more hours until fork-tender. Once cooked, remove the ribs from the smoker and let them rest for at least 30 minutes before slicing. Tips: Avoid placing the ribs over direct heat. Spritz the meat every hour to keep it moist. Use any type of smoking wood that you prefer.show more

𝐒𝐢𝐟𝐨 𝐓𝐡𝐞 𝐂𝐨𝐨𝐤𝐢𝐧𝐠 𝐇𝐮𝐬𝐛𝐚𝐧𝐝

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23,788 次观看 • 8 个月前 •via X (Twitter)

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Smoked leg of lamb You will need: 2kg bone in leg of lamb 2 Tbsp crushed garlic 60ml olive oil 1 tsp worcestershire sauce 1 tsp dry oregano 1 Tbsp paprika 1 tsp garlic powder 30ml fresh lemon juice 1 tsp allspice seasoning 2 Tbsp Robertsons masterblends traditional braai mix Salt and pepper, to taste Instructions: Pat the leg of lamb dry with paper towel and score with a sharp knife. In a small bowl, mix paprika, oregano, braai mix, all spice seasoning, garlic, lemon juice, worcestershire sauce, olive oil, salt, and pepper to create a marinade mixture. Rub the mixture all over the leg of lamb, ensuring it’s evenly coated. If time allows, cover and refrigerate for at least 2 hours or overnight for better flavour. Prepare and light the fire. Ensuring that the fire is only prepared on one side of the braai stand. Add your preferred wood chips on top of the coals (I used oak wood chips) Place the leg of lamb on the grill. (place it on the side without direct heat) Smoke for about 3-4 hours, then cover with foil and place the leg of lamb above the direct heat, smoke for 2 hours until the meat is cooked through and falls off the bone. Once cooked, remove the lamb from the smoker and let it rest for at least 10-15 minutes before slicing. Enjoy!

Smoked leg of lamb You will need: 2kg bone in leg of lamb 2 Tbsp crushed garlic 60ml olive oil 1 tsp worcestershire sauce 1 tsp dry oregano 1 Tbsp paprika 1 tsp garlic powder 30ml fresh lemon juice 1 tsp allspice seasoning 2 Tbsp Robertsons masterblends traditional braai mix Salt and pepper, to taste Instructions: Pat the leg of lamb dry with paper towel and score with a sharp knife. In a small bowl, mix paprika, oregano, braai mix, all spice seasoning, garlic, lemon juice, worcestershire sauce, olive oil, salt, and pepper to create a marinade mixture. Rub the mixture all over the leg of lamb, ensuring it’s evenly coated. If time allows, cover and refrigerate for at least 2 hours or overnight for better flavour. Prepare and light the fire. Ensuring that the fire is only prepared on one side of the braai stand. Add your preferred wood chips on top of the coals (I used oak wood chips) Place the leg of lamb on the grill. (place it on the side without direct heat) Smoke for about 3-4 hours, then cover with foil and place the leg of lamb above the direct heat, smoke for 2 hours until the meat is cooked through and falls off the bone. Once cooked, remove the lamb from the smoker and let it rest for at least 10-15 minutes before slicing. Enjoy!

𝐒𝐢𝐟𝐨 𝐓𝐡𝐞 𝐂𝐨𝐨𝐤𝐢𝐧𝐠 𝐇𝐮𝐬𝐛𝐚𝐧𝐝

40,330 次观看 • 8 个月前

Jews don't cook on Shabbat, so before sunset on Friday, we prepare a special dish that slowly cooks overnight. By lunchtime on Shabbat, it's ready to be served. The delicious aroma fills homes and synagogues all night long. I even know people who wake up in the middle of the night just to sneak a taste LOL! This Ashkenazi version is called Cholent. Sephardi Jews have their own version, and honestly, both are delicious. 😋 SAME DAY CHOLENT > OVERNIGHT CHOLENT SAME DAY CHOLENT RECIPE 1.2 kg beef short ribs or shin (bone-in) 150g dried pearl barley 200g dried cholent beans or butter beans (soaked overnight) 2 large onions, roughly chopped 6 garlic cloves, smashed 4 medium potatoes, peeled and quartered 750 ml beef stock 2 tbsp tomato paste 2 tsp smoked paprika 1 tsp sweet paprika 1 tsp garlic powder 1 tsp onion powder 3 tbsp schmaltz or neutral oil 2 tsp salt 1 tsp black pepper 1 tbsp honey 250 ml water, to top up 1. Pre-heat oven to 425 degrees Fahrenheit (220°C). Pat beef short ribs completely dry with kitchen paper, season aggressively with salt and pepper 2. Heat schmaltz or neutral oil in a large heavy dutch oven over the highest heat and sear all beef short ribs in batches, don't overcrowd the pan and brown deeply on all sides. In the same pot, add large onions and cook until deeply golden and caramelised, around 10 mins Add garlic and cook for another 2 mins. Add tomato paste, smoked paprika, sweet paprika, garlic powder, onion powder and stir into the onions and garlic. Cook for 2 mins until the paste darkens slightly Add in drained cholent beans, dried barley, beef short ribs, potatoes, chicken stock and water. Add honey and add bone marrow with bones Bring pot to boiling; once boiling, put lid on tightly and transfer to preheated oven. Cook at heat for 45 mins Without opening the lid, reduce oven temperature to 320 degrees Fahrenheit (160°C) and cook for further 3.5 hours. DON'T OPEN THE LID! Once finished, remove lid and let rest for 10 mins. Serve immediately

Jews don't cook on Shabbat, so before sunset on Friday, we prepare a special dish that slowly cooks overnight. By lunchtime on Shabbat, it's ready to be served. The delicious aroma fills homes and synagogues all night long. I even know people who wake up in the middle of the night just to sneak a taste LOL! This Ashkenazi version is called Cholent. Sephardi Jews have their own version, and honestly, both are delicious. 😋 SAME DAY CHOLENT > OVERNIGHT CHOLENT SAME DAY CHOLENT RECIPE 1.2 kg beef short ribs or shin (bone-in) 150g dried pearl barley 200g dried cholent beans or butter beans (soaked overnight) 2 large onions, roughly chopped 6 garlic cloves, smashed 4 medium potatoes, peeled and quartered 750 ml beef stock 2 tbsp tomato paste 2 tsp smoked paprika 1 tsp sweet paprika 1 tsp garlic powder 1 tsp onion powder 3 tbsp schmaltz or neutral oil 2 tsp salt 1 tsp black pepper 1 tbsp honey 250 ml water, to top up 1. Pre-heat oven to 425 degrees Fahrenheit (220°C). Pat beef short ribs completely dry with kitchen paper, season aggressively with salt and pepper 2. Heat schmaltz or neutral oil in a large heavy dutch oven over the highest heat and sear all beef short ribs in batches, don't overcrowd the pan and brown deeply on all sides. In the same pot, add large onions and cook until deeply golden and caramelised, around 10 mins Add garlic and cook for another 2 mins. Add tomato paste, smoked paprika, sweet paprika, garlic powder, onion powder and stir into the onions and garlic. Cook for 2 mins until the paste darkens slightly Add in drained cholent beans, dried barley, beef short ribs, potatoes, chicken stock and water. Add honey and add bone marrow with bones Bring pot to boiling; once boiling, put lid on tightly and transfer to preheated oven. Cook at heat for 45 mins Without opening the lid, reduce oven temperature to 320 degrees Fahrenheit (160°C) and cook for further 3.5 hours. DON'T OPEN THE LID! Once finished, remove lid and let rest for 10 mins. Serve immediately

Keren 🇮🇱

52,986 次观看 • 2 个月前

When you cook all her favorite Korean dishes in one meal. Galbi-jjim done right is always a show stopper. ~5lb of beef short ribs Boil in water for 5 mins, discard water and wash the ribs Blend: 1 Korean pear (without skin and seeds) 1/2 kiwi 1/2 onion 10 garlic cloves 1 cup water In a pressure cooker add the short ribs, the blend, and then add: 1/2 cup soy sauce 1/4 cup mirin 1/4 cup sugar 2 tsp sesame oil 1 tsp black pepper Pressure cook for ~25mins. I did 35mins and it got too soft (or perfect?) but all the meat fell off the bone which is not what you want. Or alternatively simmer in a pot for 1 hour instead. Veggies: Korean radish Carrots Mushrooms (I used shitake) Large green onion Korean chili pepper Take the meat out and set the pressure cooker on saute mode and cook the carrots, Korean radish, and large green onion for 15mins. When the radish and carrots are soft and done, add in the mushrooms and Korean chili pepper for the last 5 mins. Plate the meat together with the veggies and pour the sauce and juices over the top, and optional sprinkle green onions and sesame seeds on top. You can also add mozzarella cheese on top and melt it with a butane torch.

When you cook all her favorite Korean dishes in one meal. Galbi-jjim done right is always a show stopper. ~5lb of beef short ribs Boil in water for 5 mins, discard water and wash the ribs Blend: 1 Korean pear (without skin and seeds) 1/2 kiwi 1/2 onion 10 garlic cloves 1 cup water In a pressure cooker add the short ribs, the blend, and then add: 1/2 cup soy sauce 1/4 cup mirin 1/4 cup sugar 2 tsp sesame oil 1 tsp black pepper Pressure cook for ~25mins. I did 35mins and it got too soft (or perfect?) but all the meat fell off the bone which is not what you want. Or alternatively simmer in a pot for 1 hour instead. Veggies: Korean radish Carrots Mushrooms (I used shitake) Large green onion Korean chili pepper Take the meat out and set the pressure cooker on saute mode and cook the carrots, Korean radish, and large green onion for 15mins. When the radish and carrots are soft and done, add in the mushrooms and Korean chili pepper for the last 5 mins. Plate the meat together with the veggies and pour the sauce and juices over the top, and optional sprinkle green onions and sesame seeds on top. You can also add mozzarella cheese on top and melt it with a butane torch.

POV Husband

53,014 次观看 • 4 个月前

How to make galbi beef ribs. I asked my butcher to cut a giant beef rib down the middle the long way and here is the galbi marinade: For 6-8lbs of meat with bone-in: - 1 cup soy sauce - 1 cup brown sugar - 10 garlic cloves - 1 Tbsp ginger - 1/2 onion - 1 asian pear - 2 Tbsp plum extract - 2 Tbsp rice syrup - 2 tsp sesame oil - 1/2 tsp black pepper - 1 cup water

How to make galbi beef ribs. I asked my butcher to cut a giant beef rib down the middle the long way and here is the galbi marinade: For 6-8lbs of meat with bone-in: - 1 cup soy sauce - 1 cup brown sugar - 10 garlic cloves - 1 Tbsp ginger - 1/2 onion - 1 asian pear - 2 Tbsp plum extract - 2 Tbsp rice syrup - 2 tsp sesame oil - 1/2 tsp black pepper - 1 cup water

POV Husband

77,445 次观看 • 11 个月前

You've never seen Shrimp this big! 🍤🔥 Ingredients 4 tbsp Dan-O’s Lemon Pepper Seasoning 2 lb jumbo shrimp 4 tbsp Cornstarch 2 tbsp High-temperature olive oil, amount, divided 4 tbsp unsalted butter 1 tbsp fresh garlic, chopped 2 tbsp Worcestershire sauce 2 lemons, juiced Preparation Instructions: 1 Make the Coating: In a bowl, combine Dan-O’s Lemon Pepper Seasoning and cornstarch. Mix until combined. 2. Coat the Shrimp: Sprinkle the lemon pepper and cornstarch mixture all over the shrimp. Toss until each shrimp is fully coated. 3. Heat the Pan: Heat a large pan over high heat. Once the pan is smoking, reduce the heat to the high side of medium-high. Add the high-temperature olive oil to the pan. 4. Cook the Shrimp: Place the shrimp in the hot pan. Cook for 1 ½ minutes, then flip. Cook for another 1 ½ minute. 5. Finish with Butter and Lemon: Add the butter, chopped garlic, and Worcestershire sauce to the pan. Pour in the fresh lemon juice. Shake the pan gently and flip the shrimp so everything gets coated. 6. Remove from the Heat: Cook just until the shrimp are done, no longer than 5 minutes total. Turn off the heat and move the pan off the burner. Serve: Serve the shrimp hot. Yum Yum Get Ya Sum!

You've never seen Shrimp this big! 🍤🔥 Ingredients 4 tbsp Dan-O’s Lemon Pepper Seasoning 2 lb jumbo shrimp 4 tbsp Cornstarch 2 tbsp High-temperature olive oil, amount, divided 4 tbsp unsalted butter 1 tbsp fresh garlic, chopped 2 tbsp Worcestershire sauce 2 lemons, juiced Preparation Instructions: 1 Make the Coating: In a bowl, combine Dan-O’s Lemon Pepper Seasoning and cornstarch. Mix until combined. 2. Coat the Shrimp: Sprinkle the lemon pepper and cornstarch mixture all over the shrimp. Toss until each shrimp is fully coated. 3. Heat the Pan: Heat a large pan over high heat. Once the pan is smoking, reduce the heat to the high side of medium-high. Add the high-temperature olive oil to the pan. 4. Cook the Shrimp: Place the shrimp in the hot pan. Cook for 1 ½ minutes, then flip. Cook for another 1 ½ minute. 5. Finish with Butter and Lemon: Add the butter, chopped garlic, and Worcestershire sauce to the pan. Pour in the fresh lemon juice. Shake the pan gently and flip the shrimp so everything gets coated. 6. Remove from the Heat: Cook just until the shrimp are done, no longer than 5 minutes total. Turn off the heat and move the pan off the burner. Serve: Serve the shrimp hot. Yum Yum Get Ya Sum!

Dan-O’s Seasoning

14,144 次观看 • 4 个月前

Our South African Tendernism 😅🤙🏾 Ugeme/ Brisket… Here is the full recipe below fam and thank you for showing some love on my initial video🙏🏽 Enjoy! 𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬 1,7kg bone-in brisket 1 large onion, roughly chopped 2 tsp rajah curry powder Salt and pepper, to taste 𝐌𝐞𝐭𝐡𝐨𝐝 Add the brisket to your pot, then add enough water to cover it. Season with curry powder, salt, and pepper. Close with a lid and cook for 2-3 hours, until the meat is soft and tender. Add the onion halfway through the cooking time. 𝓝𝓸𝓽𝓮𝓼! If you are cooking outside, constantly monitor the fire/coal and add water when needed to avoid burning the meat. Cooking time may vary based on the thickness of the meat, the size and type of the pot, and the coal temperature, so keep that in mind. If you prefer it super tender, then cook it for longer. If you are using a stove, cook it over medium-high heat. Frequently check the water levels to avoid burning the meat. If you want, you can add liquid beef stock for a rich gravy. #forthenyamarians #sifothecookinghusband #ugeme #tendernism #beefbrisket

Our South African Tendernism 😅🤙🏾 Ugeme/ Brisket… Here is the full recipe below fam and thank you for showing some love on my initial video🙏🏽 Enjoy! 𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬 1,7kg bone-in brisket 1 large onion, roughly chopped 2 tsp rajah curry powder Salt and pepper, to taste 𝐌𝐞𝐭𝐡𝐨𝐝 Add the brisket to your pot, then add enough water to cover it. Season with curry powder, salt, and pepper. Close with a lid and cook for 2-3 hours, until the meat is soft and tender. Add the onion halfway through the cooking time. 𝓝𝓸𝓽𝓮𝓼! If you are cooking outside, constantly monitor the fire/coal and add water when needed to avoid burning the meat. Cooking time may vary based on the thickness of the meat, the size and type of the pot, and the coal temperature, so keep that in mind. If you prefer it super tender, then cook it for longer. If you are using a stove, cook it over medium-high heat. Frequently check the water levels to avoid burning the meat. If you want, you can add liquid beef stock for a rich gravy. #forthenyamarians #sifothecookinghusband #ugeme #tendernism #beefbrisket

𝐒𝐢𝐟𝐨 𝐓𝐡𝐞 𝐂𝐨𝐨𝐤𝐢𝐧𝐠 𝐇𝐮𝐬𝐛𝐚𝐧𝐝

177,990 次观看 • 9 个月前

Gooey Cinnamon Rolls Dough 1 tsp yeast 2 tbsp sugar 343 g milk (about 1½ cups) 480 g flour (about 4 cups + 2 tbsp) 1 tsp salt 60 g softened butter (about 4 tbsp) Filling 140 g softened butter (10 tbsp) 140 g brown sugar (about ⅔ cup) 3½ tbsp ground cinnamon Butter Vanilla Frosting 85 g softened butter (6 tbsp) 180 g powdered sugar (about 1½ cups) 1tbsp vanilla extract Instructions In a bowl, mix the yeast, sugar, and milk. Add the flour and mix until combined. Add the salt and softened butter, then stretch and fold (or coil fold) until the butter is fully incorporated. Cover and let the dough rise for about 2 hours, or until doubled in size. Roll the dough into a large rectangle. Spread the softened butter evenly over the dough, then sprinkle with the brown sugar and cinnamon. Cut the dough into 6 long strips, then roll each strip into a cinnamon roll. Sprinkle a little of the cinnamon sugar mixture into the bottom of the pan, then place the rolls on top. Cover and let them rest for 15 minutes. Mix a little milk with 1 tbsp melted butter, then spoon about 2 tbsp of the mixture over each cinnamon roll. Bake at 350°F (175°C) for 25-30 minutes, or until golden brown. As soon as they come out of the oven, cover them with a clean kitchen towel until warm. Then spread the frosting on top. That's the key to extra-soft cinnamon rolls. 🎥 halikit25 | IG

Gooey Cinnamon Rolls Dough 1 tsp yeast 2 tbsp sugar 343 g milk (about 1½ cups) 480 g flour (about 4 cups + 2 tbsp) 1 tsp salt 60 g softened butter (about 4 tbsp) Filling 140 g softened butter (10 tbsp) 140 g brown sugar (about ⅔ cup) 3½ tbsp ground cinnamon Butter Vanilla Frosting 85 g softened butter (6 tbsp) 180 g powdered sugar (about 1½ cups) 1tbsp vanilla extract Instructions In a bowl, mix the yeast, sugar, and milk. Add the flour and mix until combined. Add the salt and softened butter, then stretch and fold (or coil fold) until the butter is fully incorporated. Cover and let the dough rise for about 2 hours, or until doubled in size. Roll the dough into a large rectangle. Spread the softened butter evenly over the dough, then sprinkle with the brown sugar and cinnamon. Cut the dough into 6 long strips, then roll each strip into a cinnamon roll. Sprinkle a little of the cinnamon sugar mixture into the bottom of the pan, then place the rolls on top. Cover and let them rest for 15 minutes. Mix a little milk with 1 tbsp melted butter, then spoon about 2 tbsp of the mixture over each cinnamon roll. Bake at 350°F (175°C) for 25-30 minutes, or until golden brown. As soon as they come out of the oven, cover them with a clean kitchen towel until warm. Then spread the frosting on top. That's the key to extra-soft cinnamon rolls. 🎥 halikit25 | IG

𝕏 Cuisines

80,845 次观看 • 27 天前

Do you want Chicken that falls off the bone? Check this out! 🍗 Ingredients: 4 tbsp Dan-O’s Outlaw Sweet Caribbean Seasoning 4 tbsp Dan-O’s Cajun Seasoning 1 container mild jerk paste 1 tube ginger paste 2 lemons, juiced 1 cup non-alcoholic margarita mix 5 lb chicken wings 5 lb chicken thighs, bone-in, skin-on 4 tbsp amount oil Directions: 1. Make the Marinade In a large bowl or container, combine the jerk paste, ginger paste, lemon juice, and margarita mix. Mix until fully combined. 2. Marinate the Chicken Add the chicken wings and thighs to the marinade. Toss until fully coated. Press the chicken down into the marinade, cover, and refrigerate for at least 2 days. 3. Prep the Pans Line 2 baking trays with parchment paper. Place the chicken thighs on one tray and the wings on the other. Arrange the thighs skin-side down and spread the wings out evenly. 4. Make the Seasoning Blend In a small bowl, combine Dan-O’s Outlaw Sweet Caribbean Seasoning and Dan-O’s Cajun Seasoning. 5. Season the Chicken Sprinkle generously of the combined seasonings over the meat side of the thighs. Flip the thighs skin-side up and season the top. Season one side of the wings. 6. Add Oil to the Thighs Lightly coat the tops of the thighs with oil and pat it in. Do not oil the wings. 7. Bake the Chicken Place the trays in a 350°F oven with the thighs on the top rack and the wings on the lower rack. Bake for about 1 hour. Leave the thighs skin-side up and do not flip them. 8. Check at 1 hour Carefully remove excess liquid from the trays. Rotate the trays. Flip the wings, lightly season again, and return to the oven. 9. Finish Baking Continue baking for about 30 minutes until the chicken is cooked through, the skin is crisp, and the meat is pulling away from the bone. 10. Rest and Serve Let the chicken rest briefly after baking. Serve hot. Yum Yum Get Ya Sum!

Do you want Chicken that falls off the bone? Check this out! 🍗 Ingredients: 4 tbsp Dan-O’s Outlaw Sweet Caribbean Seasoning 4 tbsp Dan-O’s Cajun Seasoning 1 container mild jerk paste 1 tube ginger paste 2 lemons, juiced 1 cup non-alcoholic margarita mix 5 lb chicken wings 5 lb chicken thighs, bone-in, skin-on 4 tbsp amount oil Directions: 1. Make the Marinade In a large bowl or container, combine the jerk paste, ginger paste, lemon juice, and margarita mix. Mix until fully combined. 2. Marinate the Chicken Add the chicken wings and thighs to the marinade. Toss until fully coated. Press the chicken down into the marinade, cover, and refrigerate for at least 2 days. 3. Prep the Pans Line 2 baking trays with parchment paper. Place the chicken thighs on one tray and the wings on the other. Arrange the thighs skin-side down and spread the wings out evenly. 4. Make the Seasoning Blend In a small bowl, combine Dan-O’s Outlaw Sweet Caribbean Seasoning and Dan-O’s Cajun Seasoning. 5. Season the Chicken Sprinkle generously of the combined seasonings over the meat side of the thighs. Flip the thighs skin-side up and season the top. Season one side of the wings. 6. Add Oil to the Thighs Lightly coat the tops of the thighs with oil and pat it in. Do not oil the wings. 7. Bake the Chicken Place the trays in a 350°F oven with the thighs on the top rack and the wings on the lower rack. Bake for about 1 hour. Leave the thighs skin-side up and do not flip them. 8. Check at 1 hour Carefully remove excess liquid from the trays. Rotate the trays. Flip the wings, lightly season again, and return to the oven. 9. Finish Baking Continue baking for about 30 minutes until the chicken is cooked through, the skin is crisp, and the meat is pulling away from the bone. 10. Rest and Serve Let the chicken rest briefly after baking. Serve hot. Yum Yum Get Ya Sum!

Dan-O’s Seasoning

35,195 次观看 • 4 个月前

The Dirty Cabbage Ingredients 1 Ib ground beef 1 lb Italian sausage 1 small onion, diced 1 green bell pepper, diced 1 red bell pepper, diced 2 tbsp tomato paste 3 cloves garlic, minced 2 tsp Worcestershire sauce 1 cup chicken bone broth 1 tsp cornstarch with 2 tbsp water (to create a slurry) 1 tsp garlic powder 1 tsp onion powder 1 tsp smoked paprika ½ tsp black pepper ½ tsp salt 1 large green cabbage 1 tbsp chopped fresh parsley Instructions Remove any damaged outer cabbage leaves and cut the cabbage into 1-inch-thick steaks or large wedges, keeping the core intact so they hold together. In a large saute pan, Cook your ground beef and sausage until cooked. Add onion and bell peppers, garlic powder, onion powder, smoked paprika, salt, and pepper. Add tomato paste and Worcestershire sauce. Saute until everything is combined. Add your tomato paste, Kettle and Fire chicken bone broth. Stir in the garlic, Worcestershire sauce, and your slurry. Add your cabbage, cover the pan and mix until your cabbage has cooked down. Serve with cauliflower rice. 🎥 | IG

The Dirty Cabbage Ingredients 1 Ib ground beef 1 lb Italian sausage 1 small onion, diced 1 green bell pepper, diced 1 red bell pepper, diced 2 tbsp tomato paste 3 cloves garlic, minced 2 tsp Worcestershire sauce 1 cup chicken bone broth 1 tsp cornstarch with 2 tbsp water (to create a slurry) 1 tsp garlic powder 1 tsp onion powder 1 tsp smoked paprika ½ tsp black pepper ½ tsp salt 1 large green cabbage 1 tbsp chopped fresh parsley Instructions Remove any damaged outer cabbage leaves and cut the cabbage into 1-inch-thick steaks or large wedges, keeping the core intact so they hold together. In a large saute pan, Cook your ground beef and sausage until cooked. Add onion and bell peppers, garlic powder, onion powder, smoked paprika, salt, and pepper. Add tomato paste and Worcestershire sauce. Saute until everything is combined. Add your tomato paste, Kettle and Fire chicken bone broth. Stir in the garlic, Worcestershire sauce, and your slurry. Add your cabbage, cover the pan and mix until your cabbage has cooked down. Serve with cauliflower rice. 🎥 | IG

𝕏 Cuisines

447,229 次观看 • 22 天前

Monday calls for a big bowl of Bucatini Carbonara! Recipe below 👇 Ingredients: 8 Oz dried bucatini pasta 2 oz evoo ¼ cup pancetta 1 ½ tbsp ground pepper ¼ cup pecorino Romano egg yolk Procedure: 1. Bring a large pot of water to a boil. Season liberally with salt. Place the Bucatini in the pasta water. 2. Heat the olive oil over a medium flame in a large saute pan, and add the pancetta to the pan. Cook the pancetta until it has rendered and the meat is caramelized, about 3 minutes. Add the black pepper to the pan to toast, about 1 minute. 3. Add the shallots and garlic to the pan and soften, about 1 minute. Do not let the shallots or garlic get any caramelization. Season with salt. Add 4 ounces of pasta water to the pan to stop the cooking. Set aside. 4. Add the pasta to the pan when it is al dente, add to the pan. Bring to a simmer and when the sauce begins to thicken, turn off the heat. Whisk in the egg yolk and begin to toss in half of the cheese. Add a splash of water if too thick, or lightly cook over medium heat if too loose. Be careful not to curdle the egg. Finish the dish by tossing and garnishing with the remaining cheese.

Monday calls for a big bowl of Bucatini Carbonara! Recipe below 👇 Ingredients: 8 Oz dried bucatini pasta 2 oz evoo ¼ cup pancetta 1 ½ tbsp ground pepper ¼ cup pecorino Romano egg yolk Procedure: 1. Bring a large pot of water to a boil. Season liberally with salt. Place the Bucatini in the pasta water. 2. Heat the olive oil over a medium flame in a large saute pan, and add the pancetta to the pan. Cook the pancetta until it has rendered and the meat is caramelized, about 3 minutes. Add the black pepper to the pan to toast, about 1 minute. 3. Add the shallots and garlic to the pan and soften, about 1 minute. Do not let the shallots or garlic get any caramelization. Season with salt. Add 4 ounces of pasta water to the pan to stop the cooking. Set aside. 4. Add the pasta to the pan when it is al dente, add to the pan. Bring to a simmer and when the sauce begins to thicken, turn off the heat. Whisk in the egg yolk and begin to toss in half of the cheese. Add a splash of water if too thick, or lightly cook over medium heat if too loose. Be careful not to curdle the egg. Finish the dish by tossing and garnishing with the remaining cheese.

Geoffrey Zakarian

22,780 次观看 • 6 个月前

Need a quick party appetizer? Check out these Ham and Cheese Sliders! 🔥 Ingredients 1 tbsp Dan-O’s Italian-O Seasoning 3 tbsp Dan-O’s Outlaw Sweet & Tangy Seasoning, 1 package King’s Hawaiian sweet rolls 1 lb ham 8 oz Swiss cheese, sliced 5 tbsp butter, melted 3 tbsp honey 1 scoop jarred garlic Directions 1. Slice the Rolls Keep the sweet rolls in the container so they are easier to cut. Slice the rolls in half horizontally. Place the bottom half in a baking dish. 2. Build the Sliders Trim the fat from the ham. Layer the ham over the bottom half of the rolls. Add the Swiss cheese on top. Place the top half of the rolls over the cheese. 3. Make the Glaze Melt the butter in the microwave. Stir in the honey, jarred garlic, Dan-O’s Italian-O Seasoning, and Dan-O’s Outlaw Sweet & Tangy Seasoning. Mix until combined. 4. Glaze the Rolls Brush the butter mixture over the tops and sides of the rolls. 5. Bake Cover with foil. Bake at 350°F for 15 minutes. Remove the foil and bake for 10 minutes more, until the tops are golden and the cheese is melted. 6. Slice and Serve Slice into sliders. Remove from the baking dish and Yum Yum Get Ya Sum!

Need a quick party appetizer? Check out these Ham and Cheese Sliders! 🔥 Ingredients 1 tbsp Dan-O’s Italian-O Seasoning 3 tbsp Dan-O’s Outlaw Sweet & Tangy Seasoning, 1 package King’s Hawaiian sweet rolls 1 lb ham 8 oz Swiss cheese, sliced 5 tbsp butter, melted 3 tbsp honey 1 scoop jarred garlic Directions 1. Slice the Rolls Keep the sweet rolls in the container so they are easier to cut. Slice the rolls in half horizontally. Place the bottom half in a baking dish. 2. Build the Sliders Trim the fat from the ham. Layer the ham over the bottom half of the rolls. Add the Swiss cheese on top. Place the top half of the rolls over the cheese. 3. Make the Glaze Melt the butter in the microwave. Stir in the honey, jarred garlic, Dan-O’s Italian-O Seasoning, and Dan-O’s Outlaw Sweet & Tangy Seasoning. Mix until combined. 4. Glaze the Rolls Brush the butter mixture over the tops and sides of the rolls. 5. Bake Cover with foil. Bake at 350°F for 15 minutes. Remove the foil and bake for 10 minutes more, until the tops are golden and the cheese is melted. 6. Slice and Serve Slice into sliders. Remove from the baking dish and Yum Yum Get Ya Sum!

Dan-O’s Seasoning

12,236 次观看 • 4 个月前

Here's the full Homemade Ranch Recipe from Jake Widmann: Mayo Ingredients (makes the base)1 whole egg (room temperature) ½ lemon, juiced 1 tsp Dijon mustard ½ tsp salt 1 cup avocado oil (I substitute a smooth olive oil) Ranch Ingredients ½ cup buttermilk or milk (adjust for desired thickness) 1 cup sour cream or plain Greek yogurt 1 whole lemon (vinegar works too), juiced 1 tbsp fresh dill (or 2 tsp dried) 1 tbsp chives 1 tbsp parsley 1 tsp salt 1 tsp black pepper 2 tsp garlic powder 2 tsp onion powder Directions Make the mayo: Add all mayo ingredients except the oil to a large mason jar. Pour the oil in on top. Blend with an immersion blender until thick and creamy (about 10–15 seconds). Finish the ranch: Add the buttermilk and sour cream (or yogurt) on top of the mayo. Then add the remaining ranch ingredients. Mix, shake, or blend everything together until smooth. Serve and enjoy! Storage Note: Stays fresh for at least 3 weeks when using fresh ingredients @CaptKylePatriots

Here's the full Homemade Ranch Recipe from Jake Widmann: Mayo Ingredients (makes the base)1 whole egg (room temperature) ½ lemon, juiced 1 tsp Dijon mustard ½ tsp salt 1 cup avocado oil (I substitute a smooth olive oil) Ranch Ingredients ½ cup buttermilk or milk (adjust for desired thickness) 1 cup sour cream or plain Greek yogurt 1 whole lemon (vinegar works too), juiced 1 tbsp fresh dill (or 2 tsp dried) 1 tbsp chives 1 tbsp parsley 1 tsp salt 1 tsp black pepper 2 tsp garlic powder 2 tsp onion powder Directions Make the mayo: Add all mayo ingredients except the oil to a large mason jar. Pour the oil in on top. Blend with an immersion blender until thick and creamy (about 10–15 seconds). Finish the ranch: Add the buttermilk and sour cream (or yogurt) on top of the mayo. Then add the remaining ranch ingredients. Mix, shake, or blend everything together until smooth. Serve and enjoy! Storage Note: Stays fresh for at least 3 weeks when using fresh ingredients @CaptKylePatriots

Capt Kyle

24,195 次观看 • 1 个月前

Got a little hungry and decided a proper san’gwich was necessary. Hit up sprout & co., grabbed the ingredients that spoke to me, and let instinct take over from there. This was the final result 🤌🏼 Spinach & Sausage San’gwich #Recipe Ingredients ∙ 1 package of sweet sausages ∙ 1 container of baby spinach or broccoli rabe ∙ 9 cloves garlic finely chopped ∙ Olive oil ∙ Salt to taste ∙ Red pepper to taste ∙ 6 rolls of your choice ∙ Provolone cheese Method Add oil to hot pan and add sausages to heat them up. Put them in the oven at 350 degrees. Brown on both sides. While the sausages are in the oven, finely chop your garlic. Once sausages are brown on both sides, finish cooking them on the stove for a couple minutes, if necessary. Remove sausages from the pan and add some more oil to that pan over medium heat. Add your garlic, salt and red pepper. Let that cook for a minute or so and then add your spinach. Cook spinach all the way down until it’s perfectly wilted. Slice your sausages. Add plenty of spinach to the bread. Top with the sausage and provolone and enjoy!!

Got a little hungry and decided a proper san’gwich was necessary. Hit up sprout & co., grabbed the ingredients that spoke to me, and let instinct take over from there. This was the final result 🤌🏼 Spinach & Sausage San’gwich #Recipe Ingredients ∙ 1 package of sweet sausages ∙ 1 container of baby spinach or broccoli rabe ∙ 9 cloves garlic finely chopped ∙ Olive oil ∙ Salt to taste ∙ Red pepper to taste ∙ 6 rolls of your choice ∙ Provolone cheese Method Add oil to hot pan and add sausages to heat them up. Put them in the oven at 350 degrees. Brown on both sides. While the sausages are in the oven, finely chop your garlic. Once sausages are brown on both sides, finish cooking them on the stove for a couple minutes, if necessary. Remove sausages from the pan and add some more oil to that pan over medium heat. Add your garlic, salt and red pepper. Let that cook for a minute or so and then add your spinach. Cook spinach all the way down until it’s perfectly wilted. Slice your sausages. Add plenty of spinach to the bread. Top with the sausage and provolone and enjoy!!

Scott Conant

40,771 次观看 • 3 个月前

This pollo asado recipe is probably top 5 best recipes that I've had the pleasure of making. I came across this recipe in Reddit while trying to find how to make Dino's Chicken in Los Angeles, CA (iykyk). This recipe resembled similar flavors but was different. I made some modifications to it which I think improved it. Here it is. 2 whole chicken cut to remove neck and wing tips (~9lbs). Or you can use leg & thigh. Adjust the recipe for the amount of chicken you prep. Slice each section of the chicken (breast, thigh, leg) 2-3 times all the way to the bone. This is so it cooks evenly and gets marinaded well. For the marinade, mix together: 4 packets of Sazon Goya con culantro y achiote powder (about 2-3 tbsps) 1 Tbsp of ground annatto powder (this is to give it the red color) 2 Tbsp oregano (preferably Mexican oregano for a more citrusy flavor) 3 Tbsp chopped garlic 2 tsp granulated garlic powder (for a more rounded garlic flavor) 1 tsp sugar 1 tsp red pepper flakes 4 Tbsp distilled white vinegar 4 Tbsp soy sauce 1/2 cup olive oil 1 1/2 cup chicken stock 1/2 tsp salt 1/2 tsp black pepper Marinade the chicken in a large ziploc bag preferably overnight in the fridge. Cook over open flame for best flavor and crispy texture.

This pollo asado recipe is probably top 5 best recipes that I've had the pleasure of making. I came across this recipe in Reddit while trying to find how to make Dino's Chicken in Los Angeles, CA (iykyk). This recipe resembled similar flavors but was different. I made some modifications to it which I think improved it. Here it is. 2 whole chicken cut to remove neck and wing tips (~9lbs). Or you can use leg & thigh. Adjust the recipe for the amount of chicken you prep. Slice each section of the chicken (breast, thigh, leg) 2-3 times all the way to the bone. This is so it cooks evenly and gets marinaded well. For the marinade, mix together: 4 packets of Sazon Goya con culantro y achiote powder (about 2-3 tbsps) 1 Tbsp of ground annatto powder (this is to give it the red color) 2 Tbsp oregano (preferably Mexican oregano for a more citrusy flavor) 3 Tbsp chopped garlic 2 tsp granulated garlic powder (for a more rounded garlic flavor) 1 tsp sugar 1 tsp red pepper flakes 4 Tbsp distilled white vinegar 4 Tbsp soy sauce 1/2 cup olive oil 1 1/2 cup chicken stock 1/2 tsp salt 1/2 tsp black pepper Marinade the chicken in a large ziploc bag preferably overnight in the fridge. Cook over open flame for best flavor and crispy texture.

POV Husband

256,506 次观看 • 11 个月前

🔥CRISPY SMASHED POTATO BOWLS WITH MEDITERRANEAN CHICKEN I’ve lost over 150lbs eating meals like this. High in protein, packed with flavor, and satisfying enough that I actually look forward to my healthy meals. Here is how I made it: a large bowl, add 2lbs boneless, skinless chicken thighs. Drizzle with 1tbsp olive oil, then squeeze in the juice of 1 lemon, 4 minced garlic cloves, 1.5 tbsp tomato paste, 1 tbsp paprika, 2 tsp dried parsley, 1 tbsp garlic powder, 1/2 tbsp onion powder, 1/2 tsp chili flakes, and a couple generous pinches of salat and pepper. Toss well, spread onto a parchment lined baking sheet, and bake for 30-35 mins. You can also airfry this if you want easy airfryer recipes! 2.For the potatoes, bring a large pot of salted water to a boil and cook 1.5lb baby Yukon Gold or fingerling potatoes until fork tender. I used the Anyday containers and just did this part in the microwave to make it much faster. Transfer to a parchment lined baking sheet and gently smash each potato. Drizzle with a generous portion of olive oil, season with 1.5 tbsp garlic powder, 2 tbsp dried oregano, salt, and pepper, then roast at 425F for 30-40 mins until deeply golden and crispy. You may need to flip these. As soon as they come out of the oven, top with freshly grated Parmesan. 3.Make the sauce by combining 2 cups Greek yogurt, 1 grated Persian cucumber, 1/4 cup chopped fresh dill, 1 grated garlic clove, the juice of 1/2 lemon, 1 tsp olive oil, salt, and pepper. Mix well. 4.For the onion salad, thinly slice 1 large red onion and add it to a bowl. Add 4-5 tbsp finely chopped fresh flat parsley, the juice of 1/2 lemon, 2 tbsp sumac, and a generous pinch of salt. Mix well, then let it sit for about 5 mins , tossing it a couple of times. 5.Plate it up to your preferred serving size, top with a little sumac, and enjoy! If you make it, be sure to let me know on SHREDHAPPENS! . . . . . #highprotein #healthyrecipes #healthyfoodshare #goodmoodfood #whatsonmyplate

🔥CRISPY SMASHED POTATO BOWLS WITH MEDITERRANEAN CHICKEN I’ve lost over 150lbs eating meals like this. High in protein, packed with flavor, and satisfying enough that I actually look forward to my healthy meals. Here is how I made it: a large bowl, add 2lbs boneless, skinless chicken thighs. Drizzle with 1tbsp olive oil, then squeeze in the juice of 1 lemon, 4 minced garlic cloves, 1.5 tbsp tomato paste, 1 tbsp paprika, 2 tsp dried parsley, 1 tbsp garlic powder, 1/2 tbsp onion powder, 1/2 tsp chili flakes, and a couple generous pinches of salat and pepper. Toss well, spread onto a parchment lined baking sheet, and bake for 30-35 mins. You can also airfry this if you want easy airfryer recipes! 2.For the potatoes, bring a large pot of salted water to a boil and cook 1.5lb baby Yukon Gold or fingerling potatoes until fork tender. I used the Anyday containers and just did this part in the microwave to make it much faster. Transfer to a parchment lined baking sheet and gently smash each potato. Drizzle with a generous portion of olive oil, season with 1.5 tbsp garlic powder, 2 tbsp dried oregano, salt, and pepper, then roast at 425F for 30-40 mins until deeply golden and crispy. You may need to flip these. As soon as they come out of the oven, top with freshly grated Parmesan. 3.Make the sauce by combining 2 cups Greek yogurt, 1 grated Persian cucumber, 1/4 cup chopped fresh dill, 1 grated garlic clove, the juice of 1/2 lemon, 1 tsp olive oil, salt, and pepper. Mix well. 4.For the onion salad, thinly slice 1 large red onion and add it to a bowl. Add 4-5 tbsp finely chopped fresh flat parsley, the juice of 1/2 lemon, 2 tbsp sumac, and a generous pinch of salt. Mix well, then let it sit for about 5 mins , tossing it a couple of times. 5.Plate it up to your preferred serving size, top with a little sumac, and enjoy! If you make it, be sure to let me know on SHREDHAPPENS! . . . . . #highprotein #healthyrecipes #healthyfoodshare #goodmoodfood #whatsonmyplate

Shredhappens

10,444 次观看 • 1 个月前

GOLDA MEIR (FORMER PRIME MINISTER OF ISRAEL) HER ACTUAL 'CHICKEN SOUP RECIPE WITH matzoh ball recipe from scratch! 🥳 Can't wait to try it. 1.8 kilograms whole chicken 3 carrots, cut into large chunks 3 celery stalks, cut into large chunks 1 large onion, peeled and left whole 1 cups fresh parsley, whole sprigs 2 tsp salt 1 tsp black pepper 1 pinch paprika 3L cold water, to cover 3 matzos (unleavened bread sheets) 1 medium onion, finely diced and fried golden 2 tbsp neutral oil 2 tbsp fresh parsley, finely chopped 2 eggs, beaten 4 tbsp matzo meal, for binding 1 tsp salt 0.5 tsp black pepper Place whole chicken into large pot with carrots, celery, onion parsley and cover entirely with cold water. Bring slowly to boil Once boiling, skim off scum that floats will clear and droop temperature; simmer for 2 hours Once clear, add salt, pepper and paprika... leave to simmer and let it do its thing Soak the matzos in cold water for 10 mins, then squeeze out every drop of water with your hands until the matzo is dry In a small pan, fry 1 medium onion with oil until deeply golden. Add fried onions to a bowl, with squeezed matzo, parsley, eggs, salt, pepper and matzo meal (add tbsp one at a time and mix in before adding the next!) it should be firm but not dry. Rill into small balls and let rest for 1 hour in the fridge Strain the soup, you should be left with beautiful golden broth. Return it to the port and bring to a boil. Remove chicken meat from bones and skin and set aside in a separate bowl After the kneidlach have rested, drop the balls one by one into the boiling soup. DON'T STIR! Rescue to a simmer, partially cover and cook for exactly 30 mins They will swell and float to the top, don't lift the lid during the cooking process Ladle the broth into deep bowl, add kneidlach per bowl, add chicken meat and few vegetables from broth ENJOY #chickensoup #jewishfood #israel

GOLDA MEIR (FORMER PRIME MINISTER OF ISRAEL) HER ACTUAL 'CHICKEN SOUP RECIPE WITH matzoh ball recipe from scratch! 🥳 Can't wait to try it. 1.8 kilograms whole chicken 3 carrots, cut into large chunks 3 celery stalks, cut into large chunks 1 large onion, peeled and left whole 1 cups fresh parsley, whole sprigs 2 tsp salt 1 tsp black pepper 1 pinch paprika 3L cold water, to cover 3 matzos (unleavened bread sheets) 1 medium onion, finely diced and fried golden 2 tbsp neutral oil 2 tbsp fresh parsley, finely chopped 2 eggs, beaten 4 tbsp matzo meal, for binding 1 tsp salt 0.5 tsp black pepper Place whole chicken into large pot with carrots, celery, onion parsley and cover entirely with cold water. Bring slowly to boil Once boiling, skim off scum that floats will clear and droop temperature; simmer for 2 hours Once clear, add salt, pepper and paprika... leave to simmer and let it do its thing Soak the matzos in cold water for 10 mins, then squeeze out every drop of water with your hands until the matzo is dry In a small pan, fry 1 medium onion with oil until deeply golden. Add fried onions to a bowl, with squeezed matzo, parsley, eggs, salt, pepper and matzo meal (add tbsp one at a time and mix in before adding the next!) it should be firm but not dry. Rill into small balls and let rest for 1 hour in the fridge Strain the soup, you should be left with beautiful golden broth. Return it to the port and bring to a boil. Remove chicken meat from bones and skin and set aside in a separate bowl After the kneidlach have rested, drop the balls one by one into the boiling soup. DON'T STIR! Rescue to a simmer, partially cover and cook for exactly 30 mins They will swell and float to the top, don't lift the lid during the cooking process Ladle the broth into deep bowl, add kneidlach per bowl, add chicken meat and few vegetables from broth ENJOY #chickensoup #jewishfood #israel

Keren 🇮🇱

15,583 次观看 • 2 个月前