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You'll Need: 2 1/2 lb Beef cubes.(5 cups) 2 Tb All-purpose flour 1 Tb Paprika 1 tsp Chili powder 2 tsp Salt 3 Tb Lard 2 Sliced onions 1 Clove garlic, minced 28 oz Can tomatoes 3 Tb Chili powder 1 Tb Cinnamon 1 tsp Ground cloves 1/2 tsp Dry chrushed red peppers 2 cup Chopped potatoes 2 cup Chopped carrots Procedures : Coat beef in a mixture of flour, paprika,1 tsp. chili powder and salt. Brown in hot fat in a large Dutch oven. Add onion and garlic and cook until soft. Then add tomatoes, chili powder, cinnamon, cloves and peppers. Cover and simmer 2 hrs. Add potatoes and carrots and cook until vegetables are done, about 45 minutes. Serves 6.
ThePohto пишет: Thanks It's a Pretty Good Rub..Cheers
MikeEdwardsful пишет: That looks so good! keep posting!
Rivet Gardener пишет: What a fantastic plate! All my favorite things, steak, mac and cheese and broccoli, way to go. Love your coffee rub too, looks really interesting. I need to try that. Real nice video, thanks for sharing such a fine meal. Now I am hungry all over again and I just ate supper 2 hrs ago!
Chris X пишет: Excellent rub recipe. Your cooking channel is by far my favorite on YouTube. I've been BBQ'n since I was a little kid and a lot of your techniques and recipes really bring me back. My girlfriend loves your fancy pizza and your version of the Wolfe Beans. Cheers from Colorado.
ohio67 пишет: oooh that looks good!
ThePohto пишет: Thanks Jeff..Cheers
TokyoJesse пишет: This is a good idea. I think I will try this soon.
TangoSpiceCompany пишет: Not many things compare to the combination of beef and coffee. Great looking steaks man - Bravo!
K- Ray пишет: Man those look good good, very nice sear. Thanks for sharing.
ThePohto пишет: Thanks :}
Benny Fischer пишет: Great videos man!! I love the dialog!! Keep doing them!
ThePohto пишет: Thanks :}
bowhunter2439 пишет: Perfect medium Man fine looking steaks , coffee and beef its on my to do list ,,,,!!!
ThePohto пишет: Thanks Will Do :}
ThePohto пишет: Thanks :}
noagenda sevenseven пишет: You seriously need your own show on FoodTV
Andrew Wheeler пишет: Looks mighty fine!
KhalidCly пишет: That looks damn good, thanks man
jared quince пишет: what do you put in your coffee rub? is it just coffee grounds?
superoprah пишет: damnit pohto now my mouth is watering. great vid
Radinv00 пишет: Awesome, it looks delicious! Keep the videos coming man, good job :)
RenagadeNif пишет: He shows how he made it in his last video!
ThePohto пишет: Thanks Man :}
The Root Boy Cooks ! пишет: That rub is very much like Tango Joes Midnight Espresso. And it rocks! od rice on the meat, and a nice sear on the grill. Rock On Pohto!
magic131 пишет: best cooking channel ever!
ThePohto пишет: Thanks :}
ThePohto пишет: LOL Thanks :}
ThePohto пишет: I posted a link to the video on how to make it in the box below the video..Cheers :}
Chase Haithcraft пишет: Damn, this looks amazing!
ThePohto пишет: Thanks More Coming Soon :}
M0D0C42 пишет: Oh, I bet that rub would impart a fantastic flavor. Thanks for the link to the recipe, I gotta try this one. :)
Sean Wilson пишет: What are the ingredients for the rub? I would love to try this!
Southern Coastal Cooking ™ пишет: Looks really good man, I am going to have to make me some of that rub
BolognaRingRanch пишет: Damn that looks good, man!
jeff
ThePohto пишет: Thanks It's adds a really Nice flavor to Steaks :}
Richard Blaine пишет: Awesome Steaks dude! I am drooling over here!
ThePohto пишет: Thanks Hope you Enjoy :}
callbigjoe64 пишет: Awesome channel. It's nice to see someone that loves to cook for their family. That's kind of rare these days! Keep cooking man!
ThePohto пишет: Thanks
ThePohto пишет: Thanks :}
ThePohto пишет: Thanks I Love Cooking..Cheers :}
Sam пишет: "Mighty fine"
ThePohto пишет: Thanks I love the Midnight Espresso..Mines not as Good as it..but it's Pretty Good..Cheers
ThePohto пишет: Thanks I Will :}
ThePohto пишет: Thanks It's a Pretty Good Rub..Cheers
MikeEdwardsful пишет: That looks so good! keep posting!
Rivet Gardener пишет: What a fantastic plate! All my favorite things, steak, mac and cheese and broccoli, way to go. Love your coffee rub too, looks really interesting. I need to try that. Real nice video, thanks for sharing such a fine meal. Now I am hungry all over again and I just ate supper 2 hrs ago!
Chris X пишет: Excellent rub recipe. Your cooking channel is by far my favorite on YouTube. I've been BBQ'n since I was a little kid and a lot of your techniques and recipes really bring me back. My girlfriend loves your fancy pizza and your version of the Wolfe Beans. Cheers from Colorado.
ohio67 пишет: oooh that looks good!
ThePohto пишет: Thanks Jeff..Cheers
TokyoJesse пишет: This is a good idea. I think I will try this soon.
TangoSpiceCompany пишет: Not many things compare to the combination of beef and coffee. Great looking steaks man - Bravo!
K- Ray пишет: Man those look good good, very nice sear. Thanks for sharing.
ThePohto пишет: Thanks :}
Benny Fischer пишет: Great videos man!! I love the dialog!! Keep doing them!
ThePohto пишет: Thanks :}
bowhunter2439 пишет: Perfect medium Man fine looking steaks , coffee and beef its on my to do list ,,,,!!!
ThePohto пишет: Thanks Will Do :}
ThePohto пишет: Thanks :}
noagenda sevenseven пишет: You seriously need your own show on FoodTV
Andrew Wheeler пишет: Looks mighty fine!
KhalidCly пишет: That looks damn good, thanks man
jared quince пишет: what do you put in your coffee rub? is it just coffee grounds?
superoprah пишет: damnit pohto now my mouth is watering. great vid
Radinv00 пишет: Awesome, it looks delicious! Keep the videos coming man, good job :)
RenagadeNif пишет: He shows how he made it in his last video!
ThePohto пишет: Thanks Man :}
The Root Boy Cooks ! пишет: That rub is very much like Tango Joes Midnight Espresso. And it rocks! od rice on the meat, and a nice sear on the grill. Rock On Pohto!
magic131 пишет: best cooking channel ever!
ThePohto пишет: Thanks :}
ThePohto пишет: LOL Thanks :}
ThePohto пишет: I posted a link to the video on how to make it in the box below the video..Cheers :}
Chase Haithcraft пишет: Damn, this looks amazing!
ThePohto пишет: Thanks More Coming Soon :}
M0D0C42 пишет: Oh, I bet that rub would impart a fantastic flavor. Thanks for the link to the recipe, I gotta try this one. :)
Sean Wilson пишет: What are the ingredients for the rub? I would love to try this!
Southern Coastal Cooking ™ пишет: Looks really good man, I am going to have to make me some of that rub
BolognaRingRanch пишет: Damn that looks good, man!
jeff
ThePohto пишет: Thanks It's adds a really Nice flavor to Steaks :}
Richard Blaine пишет: Awesome Steaks dude! I am drooling over here!
ThePohto пишет: Thanks Hope you Enjoy :}
callbigjoe64 пишет: Awesome channel. It's nice to see someone that loves to cook for their family. That's kind of rare these days! Keep cooking man!
ThePohto пишет: Thanks
ThePohto пишет: Thanks :}
ThePohto пишет: Thanks I Love Cooking..Cheers :}
Sam пишет: "Mighty fine"
ThePohto пишет: Thanks I love the Midnight Espresso..Mines not as Good as it..but it's Pretty Good..Cheers
ThePohto пишет: Thanks I Will :} You'll Need: * 3 teaspoons ground coffee * 3 teaspoons ground chipotle pepper (or chipotle chile powder) * 1/4 cup paprika * 2 teaspoons toasted cumin seeds * 3 tablespoons sugar * 1 tablespoon salt * 4 buffalo or beef steaks (8 ounces each) Procedures : Combine coffee, ground chipotle, paprika, cumin seeds, sugar and salt. Rub mixture into steaks. Grill steaks until desired doneness. Makes four servings
Easy Spiced Apple-Cranberry Biscuit Pies | Just Add Sugar
Описание:
Chef and Author Aida Mollenkamp joins Brandi Milloy to make a real treat: Easy Spiced Apple Cranberry Biscuit Pies! These tasty hand pies are easy to make and so delicious. They're individual servings of pie goodness, perfect for breakfast or dessert!
You'll Need: 2 Tb Canola oil 1 lb Ground Venison 1 Small onion, diced 3/4 - 1 Cup of your favorite BBQ sauce :) 1 Can Refrigerated, uncooked biscuits 2 C Cheddar cheese Procedures : Brown ground venison in Canola oil with onion and season to taste. Stir in BBQ sauce until venison is evenly covered or to taste. Grease a 9 x 11 baking dish and line bottom of pan with biscuits. Pour Venison mixture over busciuts. Sprinkle cheddar cheese on top liberally and place in an oven preheated to 350o. Bake until cheese is melted and lightly browned on top
s:updates:youtube:UCNbngWUqL2eqRw12yAwcICg:bzQbnRH-e3g:orphan",[] ,[] ,"http://youtu.be/bzQbnRH-e3g",,[] ,"103439056097835407745",[] ,"",,"In add parsley , coriander and basil and instead of adding Yamato sauce I add gravy and cook it off пишет: https://www.youtube.com/watch?v=bzQbnRH-e3g&google_comment_id=z134gtnrwyfdjx1di22fxntarre1glmmg
пишет: Youtube
s:updates:youtube:UCNbngWUqL2eqRw12yAwcICg:bzQbnRH-e3g:orphan",[] ,[] ,"http://youtu.be/bzQbnRH-e3g",,[] ,"103439056097835407745",[] ,"",,"In add parsley , coriander and basil and instead of adding Yamato sauce I add gravy and cook it off пишет: https://www.youtube.com/watch?v=bzQbnRH-e3g&google_comment_id=z134gtnrwyfdjx1di22fxntarre1glmmg
1/4 cup wate Procedures : Step 1 ...Cut up your celery and onion in bite size pieces, saute in a little oil, until onion is translucent. Remove vegetables, add hamburger and cook until done. (If you are using Ground Turkey add directly to the pan of celery and onion and cook until done, no need to drain). Drain grease and return hamburger to pan with the celery and onion. Add all your spices and 1/4 cup water. Let simmer 10 minutes. Add your tomato paste mixing well.
Step 2 ..Instant potatoes work best with this recipe since it is a quick meal for an entire family. Make your potatoes according to the directions, approximate 5 cups. (For added flavor to your potatoes, add some onion powder, salt and pepper, or what ever spices you like. (A TBL of mayonaise will make them rich in flavor and very few know why your potatos are so great!)
In a casserole dish place the meat mixture on the bottom, cover with potatoes and top with the cheese.
Chef Gary joined Tyler Ryan with a heart healthy Chicken Souvlaki recipe. Check it out HERE:
Souvlaki Marinade: 3/4 cup balsamic vinaigrette salad dressing 3 tablespoons lemon juice 1 tablespoon dried oregano 1/2 teaspoon freshly ground black pepper 4 skinless, boneless chicken breast halves Tzatziki Sauce (cucumber sauce): 1/2 cup seeded, shredded cucumber 1 teaspoon kosher salt 1 cup plain yogurt 1/4 cup sour cream 1 tablespoon lemon juice 1/2 tablespoon rice vinegar 1 teaspoon olive oil 1 clove garlic, minced 1 tablespoon chopped fresh dill 1/2 teaspoon Greek seasoning kosher salt to taste freshly ground black pepper to taste 4 large pita bread rounds 1 heart of romaine lettuce, cut into 1/4 inch slices 1 red onion, thinly sliced 1 tomato, halved and sliced 1/2 cup kalamata olives 1/2 cup pepperoncini 1 cup crumbled feta cheese
Directions
In a small bowl, mix the balsamic vinaigrette, juice from 1/2 lemon, oregano, and 1/2 teaspoon black pepper. Place chicken in a large resealable plastic bag. Pour marinade over the chicken, seal, and refrigerate for at least 1 hour.
Preheat an outdoor grill for high heat.
Toss the shredded cucumber with 1 teaspoon kosher salt, and allow to sit at least 5 minutes. In a medium bowl, mix the yogurt, sour cream, 1 tablespoon lemon juice, rice vinegar, and olive oil. Season with garlic, fresh dill, and Greek seasoning. Squeeze the cucumber to remove any excess water; stir into sauce.
Season to taste with kosher salt and pepper. Refrigerate until ready to use. Remove chicken from marinade and place on prepared grill. Discard remaining marinade.
Cook chicken until juices run clear, about 8 minutes on each side. Remove chicken from heat, and allow to sit about 10 minutes before slicing into thin strips.
Place pita rounds on the grill, and cook for about 2 minutes, until warm, turning frequently to avoid burning. Arrange warmed pita, sliced chicken, lettuce, onion, tomato, olives, and pepperoncini on a serving platter. Serve tzatziki sauce and feta cheese in separate bowls on the side. Stuff pita pockets with chicken and toppings to serve.
Комментарии:
o10139kea пишет: HAHA. Two things, Souvlaki (not souvaki and slouvaki) and Abosolutely!!!! lol omg, why does he keep saying that?
BolasDaGrk пишет: FAIL: The first guy said Souvaki, and the second guy said slouvaki... they credit themselves for hitting it on the head.
ITS SOUVLAKI!
o10139kea пишет: HAHA. Two things, Souvlaki (not souvaki and slouvaki) and Abosolutely!!!! lol omg, why does he keep saying that?
BolasDaGrk пишет: FAIL: The first guy said Souvaki, and the second guy said slouvaki... they credit themselves for hitting it on the head.
ITS SOUVLAKI! You'll Need: 1 large clove garlic, minced 1 tbs. fresh minced oregano or ? tsp. dried 1 tbs. fresh minced parsley or ? tsp. dried 1 tsp. dry mustard ? tsp. salt 1/8 tsp. fresh ground pepper 4 tbs. fresh lemon juice 1 tbs. honey 8 tbs. olive oil
Procedures : Mix all the ingredients except the oil in a shaker or bowl. Mix until well blended. Add olive oil and mix until emulsified. Allow to sit at room temperature for at least 4 hours. Shake or spoon over your favorite salad. Will keep in the refrigerator for up to two weeks.
You'll Need: Souvlaki dressing, two recipes 4 skinless, boneless chicken breasts or 1 ? lbs.boneless pork loin filets ? head of iceberg lettuce, torn ? head of romaine, torn 4 tomato's, chopped ? lb. black or green Greek olives 1 sweet onion, thinly sliced ? lb. feta cheese 4 pitas 2 tbs. olive oil
Procedures : Make a double batch of the Souvlaki marinade. Set one aside for salad dressing.
Place the meat in a plastic bag or bowl. Pour the marinade over and refrigerate for at least 2 hours, 4 hours max.
Grill or broil the meat (chicken 165-170 degrees, pork 165 degrees). Brush the pitas with olive oil and grill or broil.
Assemble the salads as desired. Serve with dressing and pitas.
beeto45 пишет: if you remove the repetitions of "stone soup, stone soup. delicious stone soup!" its an okay story.
Beth1005short пишет: I think repetition is good for those students who have a learning disability or a bilingual student.
abicrainey пишет: My bro loves this
Gloria KL пишет: I like all of these videos. Is downloading them legal? Can I use them as part of my ESL program?
Joseph Pham пишет: You forgot the chicken, chiefs, and another traveler You'll Need: Stone Soup
1 lb dry great northern beans or 5 cans great northern beans (reduce water to 3 cups)
6 cups water 1 ham bone ( if available) 1 lb. smoked sausage (cut into bite size) 1 cup carrots (chopped) 1 cup celery (chopped) 1 bay leaf 1/4 cup cilantro 1/4 cup parsley 1 tbs. basil 1/2 tsp. pepper 1/4 tsp. red pepper flakes (optional) 1 stone (cleaned and washed)
Procedures : For dry beans: Rinse beans of any dirt or debris. Add the beans and Bay Leaf to a good-sized pot, fill with water about 3 inches over the beans. Bring to a boil for 2 minutes remove from heat. Cover and let stand for two hours. Continue as with canned beans below.
For canned beans: Place pot back on burner on medium high heat. Bring beans with Bay Leaf to a light boil add your carrots, celery, spices except the red pepper flakes. Stir well. Add Ham bone if you have one. Reduce to simmer uncovered. In a separate pan saut? your sausage lightly and pour into bean pot. Add your stone. Let simmer for about 2-3 hours. Stir pot every now and then to make sure the beans do not stick to bottom and add water if necessary.
Careful, it will be HOT! Let stand 15 minutes before serving.
Fits a Quiche Pan 8 in x 1 ¾" (20,3 cm x 4,5 cm) removable bottom is best. See shopping guide above for the pan I like best.
For Crust: 1 ¼ cups (150 g) flour 1/2 tsp (2.5 ml) salt ½ cup (150 g) cold unsalted butter, cubed 1 egg 2 tbsp (30 ml) ice water
For Filling: 1 tbsp (15 g) butter ½ cup (75 g) yellow onion, diced good Pinch of salt crackled pepper to taste 10 eggs 1 cup (240 ml) heavy cream 1 tsp (5 ml) salt Cracked pepper to taste 1/8 tsp (1.75 ml) cayenne pepper for spice or 1/8 tsp (1.75 ml) nutmeg for a more mellow flavor ½ cup (60 g) Gruyere cheese, shredded 1 6 0z (170 g) bag baby spinach
METHOD:
TIP#1: Upgrade from a tart pan to a deep dish Quiche pan. It will send this meal over the top! So elegant and delicious. Make sure it's a removable bottom pan.
TIP#2: If you don't have a tart pan or a food processor buy a ready made deep dish pie crust, this will work too. Crimp the edges decoratively to look "homemade"
To make the crust:
Combine flour and salt in a food processor and pulse. Cut butter into small cubes and add to food processor and pulse.
Combine eggs with ice water, add to food processor, pulsing until a dough forms. Remove dough and roll into a ball on a floured surface.
TIP#3: Don't Blind Bake Roll the dough out right away and fit into the bottom of the pan, letting the sides flop over. Fit the bottom and sides, and then using back of palm fit into corners. Cut excess off the top so that dough is flush.
TIP#4: Place pan in the freezer for at least 20 mins, longer is fine too. Dough should not bend to the touch.
Meanwhile prepare the filling. Melt the butter in a sautee pan. Add onion and sautee until soft. Season with a good pinch of salt and pepper. And spinach and cook until wilted and reduced in size to about 1 cup.
Crack 10 eggs in a large bowl, whisk together, add the heavy cream and whisk. Then add salt, pepper and cayenne. Whisk to combine.
Remove spinach mixture from the pan and give it a rough chop, add to the egg mixture. Add the cheese and mix to combine.
Remove tart pan from freezer and place on a rimmed cookie sheet. Pour filling on top. Place in a 350 degree F oven for 45-50 mins or until golden brown and set (Quiche should not wiggle)
Allow to cool slightly and serve with a tossed green salad.
NOTE: This can be baked the day before. Allow to cool completely cover with foil and pop in fridge over night. To Reheat keep quiche covered with foil and reheat in a 300 degree F oven for 20 mins. Remove foil and bake 5 mins more. Enjoy!
You'll Need: 2 pastry pie shells (frozen) 8 oz. spinach (frozen) 16 oz. imitation crab meat (frozen) 1 pt. Half & Half Cream 12 oz. swiss cheese 4 eggs nutmeg 3 tsp. allspice
Procedures : Pre-heat oven to 350 degrees. Drain and pat dry your spinach well. Chop up your crabmeat and swiss cheese into small pieces. Add all three ingredients to mixing bowl. Pour in Half & Half. In a separate bowl beat 4 eggs until fluffy. Add to mixing bowl. Stir well adding Allspice.
Divide mixture into two frozen pie shells. Sprinkle top with Nutmeg. Place in oven on cookie sheet.
Let cook for 45 min to 1 hour. Check for done-ness same as a cake, insert a toothpick and when it comes out dry they are finished.
Wafting through the News 4 studios was the aroma of delicious barbecue. Kathy Pullin of Pullin Premium BBQ pulled out all the stops when she smoked a pork shoulder. Accompanying the pork shoulder was a delicious spicy mango salsa, a creamy slaw and, of course, all of it topped off with a drizzle of barbecue sauce. Pullin Premium BBQ kpullin466@yahoo.com 210-363-1264
You'll Need: 1ea. 4-5# Pork Roast (boneless) 1/3 Bottle Earp's Western Steak Sauce 1/4 Cup Apricot Preserves or Orange Marmalade 1 Small Handful of Golden Raisins 1 TBL. Brown Sugar
Procedures : In a large zip-loc bag, mix all of the above ingredients. Place roast into bag, seal and marinate in the refridgerator at least six hours or overnight. When ready to cook, remove roast from marinade and reserve the remaining marinade for basting.set to a low temperature, 20 minutes per pound. Cooking on a grill or in an oven will work just fine too. Baste every 20 minutes with the reserved marinade until done to your liking.
http://creativecookingcorner.com/gril... Our Grilled Salmon Steaks are easy and are a perfect pairing with Caesar or a Green Salad. Visit the link above for recipe information, ingredients, and additional video recipes
Join our FREE Recipe Exchange and swap recipes with other cooks who love cookin'! Don't you love cooking fresh and delicious meals? http://creativecookingcorner.com/page...
Ingredients: Salmon Steaks Oil salt Black pepper
This is Matt with Creative Cooking Corner and today we're going to do some Grilled Salmon Steaks.
What I've done is taken them out of the paper towels. You can see it's pretty much dried up on the surface, which is good and what we want. And what I did on this one is I already oiled the skin side, so I'm going to oil this side. And this is just some grape seed oil with my little brush here. You just want to put a good layer of oil on there because the main goal is to keep it from sticking on the grill. Do a little sprinkle of seasoning on there, which is just salt and pepper. So now what we need is two crumbled up paper towels, the rest of this oil, long handled tongs, and we're going to go down to the grill.
Okay, so what I did was I got my fire going. I poured the charcoal in one side of it and spread it out a little bit and I covered the grill with this tin foil to super heat it. Take that off. Like I said, you can see this is the hot side of my fire and this is the cool side. What I'm going to do now is season the grill so the fish doesn't stick. So let's grab my oil and my paper towels. So what you want to do is just take a wad of paper towels and some vegetable oil and it might flame up a little bit. Just get some on there and just quickly rub it back and forth. You want to do it several times because you want to get a good coating of oil on there. What that does is seasons it so it doesn't stick.
So now what we're going to do is put the fish skin side down diagonally right on the hot grill. We're going to let that cook uncovered for about three minutes. Okay you can see that the fish is starting to turn opaque on the bottom side there. And the bottom of it you can see it's not sticking. It's nice and the skin is charred a little bit, so that's good.
So now what I have is a big spatula and tongs because you want to be as gentle as possible. You don't want it to break apart, so what we're going to do is kind of pick this up. Go with the grade and we're going to flip it over diagonally to a hot spot on the grill. Don't worry about that skin. We're going to get rid of that anyways. You're not going to eat that. Now we're going to wait about two minutes and it'll be done.
So it's important to remember that there's going to be some carry over cooking with this fish. You want to take it off when it's not all the way done. Because when you put it on a plate, for the next five or ten minutes, especially if you cover it with foil, it's going to continue to cook. And then it'll be overcooked. Okay, we're going to go ahead and take our fish off the grill now. So we're going to help it up. See look at that. See it's not sticking. We'll just help it off a little bit. Still very nice. Has a light char to it.
We're going to continue on with the salmon recipe. I tinned it to hold in the heat and help hold in the carry over heat and perfect texture. Now that we've done this, remove the foil. Alright, so now we're going to plate it. You can see that I'm leaving the skin right on there. Put it on the plate just like that. It's a nice mayonnaise base... it actually has bread in it also ground up in the food processor, so what we'll do is take a dab of it and put it right there in the center of the fish. And now we're going to give this a try!
That is really fabulous everybody! The sauce does not overpower the fish, but the fish is not that strong. It's not fishy at all, so if you don't like fishy fish, this is the type of stuff to get and cook. Just remember to make sure it's fresh. It shouldn't smell like fish. And if it doesn't smell like fish, it probably won't taste like fish. So anyways, that's it from Creative Cooking Corner. If you have any questions, comments, or recipes that you would like us to try, just leave us a post and we'll get back to you.
Kolenschopper пишет: That salmon must be over cooked when it is 5 minutes on high heat. And i think the skin is very tasty if cooked correctly.
amansidhu89 пишет: I am trying this out , thanks.
see202uk пишет: Are you ganna grill the rooster anytime soon?
adrianchen19888 пишет: burn as fk
Jeff Rose пишет: Wow! That's look delicious!!
Tommy Walker пишет: OH MY GOD THIS LOOKS AWESOME!!!
mikewattstv пишет: The rooster in the background is awesome!
The Greenlight Coach пишет: Love the fish buying secrets.. no funky no fishy! And the rooster was cracking me up. I love salmon so this is nice and easy. I can use gluten free bread for the dressing. Yummmm
Karriann Graf пишет: @klimadesigngroup What are you making since your just learning to cook?
wendy lynne пишет: This looks delicious and easy to make. Can't wait to try it! Thank you.
Marina Klima Goldberg пишет: whatever is in my fridge. But I bought stuff for the salmon. thanks
DC180 пишет: start with boiling a egg.
kensy2012 пишет: Who cares what part to cook first people...when i byte it i do it anywhere not on 1 side or the skin side jajajaaj if you nou what i mean
Erik S пишет: How long has it been since you've taken a shower?
Clint N пишет: start with jumping out of a burning dirigible
ConfusedComment пишет: Always smell the fish before you eat it. ;)
Marina Klima Goldberg пишет: I am learning to cook!
Brook Melee пишет: Why would you start with skin-side down? To ensure that when you cook the flesh side of that FATTY FISH that all the delicious, healthy, OMEGA-3 rich fat burns off into the flames? Dumb.
William Wood пишет: Great tip on choosing fresh fish. Great tips on grilling. I'm a beef eater, but your salmon looked absolutely delicious. The rooster was funny; have you since put him on the grill?
whodatnation5o4 пишет: Skin has a lot of healty omega 3 oils and great flavor I leave it on.
michae5757 пишет: the skin is the best part :( are you not ment to eat it ? PLZ TELL ME becc iv been eating the skin all the time :(
Vitoria Castro пишет: I love any kind of sea food. But grilled salmon and with sauce looks delicious! Vitoria
luv(sic) пишет: when you cook salmon you cook the skin-side first every good chef does it that way... Gordon Ramsey for example that's the one thing this man did right! and omega-3 by itself is not delicious...
Spice UK Movies пишет: What a great question to ask a fishmonger - 'what would you take home' - great tip - hmmmm could almost taste it oozing out of the screen. I 'd love to live in key West as opposed to dull, dark greay rainy Manchester, let me know if ou need a washer upper !!
qin107 пишет: I agree with the comments here about Mayo !!! and you should always start the salmon with the flesh down and cook longer.. The skin side only needs to be cooked for 1-2 minutes..
Kolenschopper пишет: That salmon must be over cooked when it is 5 minutes on high heat. And i think the skin is very tasty if cooked correctly.
amansidhu89 пишет: I am trying this out , thanks.
see202uk пишет: Are you ganna grill the rooster anytime soon?
adrianchen19888 пишет: burn as fk
Jeff Rose пишет: Wow! That's look delicious!!
Tommy Walker пишет: OH MY GOD THIS LOOKS AWESOME!!!
mikewattstv пишет: The rooster in the background is awesome!
The Greenlight Coach пишет: Love the fish buying secrets.. no funky no fishy! And the rooster was cracking me up. I love salmon so this is nice and easy. I can use gluten free bread for the dressing. Yummmm
Karriann Graf пишет: @klimadesigngroup What are you making since your just learning to cook?
wendy lynne пишет: This looks delicious and easy to make. Can't wait to try it! Thank you.
Marina Klima Goldberg пишет: whatever is in my fridge. But I bought stuff for the salmon. thanks
DC180 пишет: start with boiling a egg.
kensy2012 пишет: Who cares what part to cook first people...when i byte it i do it anywhere not on 1 side or the skin side jajajaaj if you nou what i mean
Erik S пишет: How long has it been since you've taken a shower?
Clint N пишет: start with jumping out of a burning dirigible
ConfusedComment пишет: Always smell the fish before you eat it. ;)
Marina Klima Goldberg пишет: I am learning to cook!
Brook Melee пишет: Why would you start with skin-side down? To ensure that when you cook the flesh side of that FATTY FISH that all the delicious, healthy, OMEGA-3 rich fat burns off into the flames? Dumb.
William Wood пишет: Great tip on choosing fresh fish. Great tips on grilling. I'm a beef eater, but your salmon looked absolutely delicious. The rooster was funny; have you since put him on the grill?
whodatnation5o4 пишет: Skin has a lot of healty omega 3 oils and great flavor I leave it on.
michae5757 пишет: the skin is the best part :( are you not ment to eat it ? PLZ TELL ME becc iv been eating the skin all the time :(
Vitoria Castro пишет: I love any kind of sea food. But grilled salmon and with sauce looks delicious! Vitoria
luv(sic) пишет: when you cook salmon you cook the skin-side first every good chef does it that way... Gordon Ramsey for example that's the one thing this man did right! and omega-3 by itself is not delicious...
Spice UK Movies пишет: What a great question to ask a fishmonger - 'what would you take home' - great tip - hmmmm could almost taste it oozing out of the screen. I 'd love to live in key West as opposed to dull, dark greay rainy Manchester, let me know if ou need a washer upper !!
qin107 пишет: I agree with the comments here about Mayo !!! and you should always start the salmon with the flesh down and cook longer.. The skin side only needs to be cooked for 1-2 minutes.. You'll Need: Your Fish Filets Earp's Western Steak and Dinner Sauce Procedures : Rule of thumb at the Earp's home... Never, never cook fish... Threaten it! Total broiling time for 1" thick filets should be about 10 minutes. (ours is a gas broiler) Preheat broiler. Pat dry salmon filets and cut into serving portions. Place onto a broiling try that has been coated with butter, skin side down. Drizzle additional butter over fish, salt and pepper if you wish.
Place under broiler for 5 minutes. Turn filets over and broil for an additional 3-4 minutes. Test with a fork for doneness. Just before fish is completely "threatened" brush on a coating of Earp's sauce.
Learn how to make a Flank Steak Roulade recipe! Go to http://foodwishes.blogspot.com/2014/0... for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this Flank Steak Roulade Experiment!
You'll Need: 1.5 LB. Flank Steak (pounded) 1 (8 oz.) Bottle Italian Dressing 1/2 Cup Earp's Western Steak Sauce Meat Tenderizer 1/2 LB. Bacon (cooked but not crisp) Garlic Salt Lemon Pepper Parsley (chopped)
Procedures : Sprinkle flank steak with meat tenderizer, garlic salt and lemon pepper. Pound steak with a meat mallet until fairly thin. Mix together the Italian dressing and Earp's sauce. Marinate steak in this for at least 12 hours in a non aluminum dish and in the refrigerator.
Drain meat, lay bacon on the steak lengthwise and sprinkle with parsley. Roll meat up and chill for 30 minutes. Slice about 1" wide and secure rolls with toothpicks.
On a beautiful morning after some very stormy weather, the very popular Walrus Dip charity dip took place at 11.00 on Boxing Day, the 26th December 2013. The event takes place on Cefn Sidan Beach, which is part of the Pembrey Country Park in Carmarthenshire, West Wales. We see the participants getting ready for the off at 11.00 sharp, and the large crowd that has gathered on the beach to see this Annual charity event. Off they go in all sorts of costumes, and after a quick dip in the freezing water, quickly return to the Beach. A big thank you to the organisers of the wonderful event, and let's hope that the charities benefit from the tremendous support from the visitors.
You'll Need: 1/2 Cup Regular Mayonnaise 1/4 Cup Earp's Western Steak Sauce
Procedures : This is just too simple and folks that taste it will think that it took you all day to prepare. Combine well the ingredients listed. If you prefer more kick to the blend, add more sauce.
THE REAL INFAMOUS WYATT EARP! TAKE A JOURNEY BACK IN TIME AND RE-LIVE THE "OLD WEST" BACK IN THE DAY...IN AN EARLIER VERSION I DELIBERATELY SPELLED WYATT'S LAST NAME EURP TO SEE IF ANYONE WAS LISTENING...DO TO THE FLACK I'VE UPLOADED THE CORRECTED VERSION HERE...EARP
You'll Need: 2 each Beef/Pork Rib Racks 2 TBS. Cider Vinegar Earp's Western Steak and Dinner Sauce Procedures : First, peel off the underside membrane from two rib sections. You don't necessarily have to do this first step but if you have the time and patience, it's worth it. (note: this process takes a little practice) Next, trim excess fat and place them into a large sauce pan.
Cover the ribs with water, add 2 TBS. of cider vinegar, (you could add your own seasonings as well) bring to a boil, cover and lower heat to a simmer. After approx. 20 minutes they are all but done. Remove them from sauce pan. If you want to finish cooking them at a later time, you need to stop the cooking process. So, rinse them off under cold running water.
With a knife, score between bone sections. Brush on a coating of Earp's sauce on both sides and set aside for final cooking under a broiler or on the BBQ grill.
UAL012 пишет: By the way, in response to ridder6689, Montgomery was an egotistical son of a bitch who was only mentioned because the Brits needed someone on a pedestal. Monty was NOT as good of a General as Patton, Franks, Bradley, or Ike. Hell, even Rommel was better than Monty.
shnuggydunks пишет: An unusually personable intelligent humorous and charming leader of men. Spent six months in his company in Iraq and by the time we finished would have followed him anywhere, as I told him when we got back to Ft Hood. His expressions like "bring that right on home, wild man" will stay a lasting memory in all of us who formed his Fwd DTAC 1 Cav Div Fair, brave, most of all a man of ethical virtue, Christian morals and who genuinely was always concerned deeply for the welfare of his men.
michael07bleu пишет: Great leader, far and few in between like this guy.
Kim Clift пишет: I think you are mistaken about General Franks. He is a good man and a great General.
Apkans пишет: Tommy Franks has surmised that in the event of another 9/11 “ the Constitution could be scrapped in favor of a military form of government.” Careful what you wish for.
Johan Utternäs пишет: 0:03 - Petraeus to the right?
Kim Clift пишет: I love this man. We need a President like this.
Skyhawk7040 пишет: Very few leaders like Franks in the Army today. This man cared greatly for his soldiers and I would have been honored to serve under the command of this man.
Kim Clift пишет: My son served under him and he gave my son a coin after a major Taliban kill. Franks is a good leader a great American General.
Apkans пишет: I don't know the man personally, and I'll gladly believe you on that. However, it is something he said and it shouldn't be dismissed easily, seeing how it is coming from a general and not your average Joe on the street.
UAL012 пишет: I would love to see General Franks run for President. He would make a damned good one.
WhiteLion8403 пишет: tommy cockroach or is it general cockroach . u got anymore lies u wanna sell to the people . in a all out nuke exchange this cockroach would be fine cause cockroachs are known to survive in nuclear blasts
rawr arra пишет: i just read his book he seems like a caring and capable leader from his words
TheTb5000 пишет: I'd like to hear your "lies" you accuse Gen. Franks of. It's easy to spread your accusations, but show me something. I'll wait...
ridder6689 пишет: @UAL012 I ment our retired Army general Thomas M. Montgomery he was the deputy commander of the US contingent of the later phase of the UN mission during somalia in 1993 just before Gen. Garrison and the rangers began their mission.
ridder6689 пишет: Schwarzkopf, Hoar, Montgomery, Garrison, Zinni, Franks, Abizaid are my top picks,Some of the best leaders since Patton.
UAL012 пишет: By the way, in response to ridder6689, Montgomery was an egotistical son of a bitch who was only mentioned because the Brits needed someone on a pedestal. Monty was NOT as good of a General as Patton, Franks, Bradley, or Ike. Hell, even Rommel was better than Monty.
shnuggydunks пишет: An unusually personable intelligent humorous and charming leader of men. Spent six months in his company in Iraq and by the time we finished would have followed him anywhere, as I told him when we got back to Ft Hood. His expressions like "bring that right on home, wild man" will stay a lasting memory in all of us who formed his Fwd DTAC 1 Cav Div Fair, brave, most of all a man of ethical virtue, Christian morals and who genuinely was always concerned deeply for the welfare of his men.
michael07bleu пишет: Great leader, far and few in between like this guy.
Kim Clift пишет: I think you are mistaken about General Franks. He is a good man and a great General.
Apkans пишет: Tommy Franks has surmised that in the event of another 9/11 “ the Constitution could be scrapped in favor of a military form of government.” Careful what you wish for.
Johan Utternäs пишет: 0:03 - Petraeus to the right?
Kim Clift пишет: I love this man. We need a President like this.
Skyhawk7040 пишет: Very few leaders like Franks in the Army today. This man cared greatly for his soldiers and I would have been honored to serve under the command of this man.
Kim Clift пишет: My son served under him and he gave my son a coin after a major Taliban kill. Franks is a good leader a great American General.
Apkans пишет: I don't know the man personally, and I'll gladly believe you on that. However, it is something he said and it shouldn't be dismissed easily, seeing how it is coming from a general and not your average Joe on the street.
UAL012 пишет: I would love to see General Franks run for President. He would make a damned good one.
WhiteLion8403 пишет: tommy cockroach or is it general cockroach . u got anymore lies u wanna sell to the people . in a all out nuke exchange this cockroach would be fine cause cockroachs are known to survive in nuclear blasts
rawr arra пишет: i just read his book he seems like a caring and capable leader from his words
TheTb5000 пишет: I'd like to hear your "lies" you accuse Gen. Franks of. It's easy to spread your accusations, but show me something. I'll wait...
ridder6689 пишет: @UAL012 I ment our retired Army general Thomas M. Montgomery he was the deputy commander of the US contingent of the later phase of the UN mission during somalia in 1993 just before Gen. Garrison and the rangers began their mission.
ridder6689 пишет: Schwarzkopf, Hoar, Montgomery, Garrison, Zinni, Franks, Abizaid are my top picks,Some of the best leaders since Patton. You'll Need: 1 large bonless chicken breast 2 regular size cans Swanson's chicken broth. (low sodium) 2 cups long grain rice 1 bottle of Earp's 3 large eggs Small quantities of assorted vegetables: (carrot, onion, petite peas, zucchini squash, broccoli, ect. for stir fried rice) 1 tsp. salt All vegetable cooking oil Corn starch Red and blue Food coloring Procedures : Cut chicken breast into 1/2" x 1" strips. In a mixing bowl, combine 1 egg with a small amout of water. Place strips of the chicken breast into the egg mixture, stirring to coat evenly. Remove pieces from bowl and dredge in corn starch. Heat a skillet along with just enough vegetable oil to fry off your chicken strips. Once heated, place strips into skillet and fry aprox. 1 minute per side or until done. Remove from skillet onto a plate and allow any excess oil to drain off. Set aside in refrigerator.
Place rice (not rinsed) into a 2 quart sauce pan (one with a good lid). Add enough chicken broth to cover the rice by 1". Add 1 tsp. salt. If 2 cans of broth did not cover the rice by 1" add a little water. Bring to a boil, cover and set burner to a very low setting and cook for 20 minutes. Do NOT remove lid at any time during these 20 minutes! At 20 minutes, remove from heat.
In a mixing bowl beat well 1 egg, 2 TBS cold water and a few drops of red Food coloring. In a seperate bowl, do the same but with the blue Food coloring.
Heat a frying pan with 2 TBS. vegetable oil to medium high heat. Place in 1/3 of chopped vegetables and saute' until cooked. Add the mixture of red coloring and continue cooking until it bubbles. Now add 1/3 of the cooked rice and fold in. Place that batch of rice and vegetables on to dinner plates so as to form the first of a 3 part wedge patterns on each plate. Follow the same procedure now for the blue Food coloring mixture. Now, saute' off the remaining vegetables, add the remaining rice and complete the wedge pattern on each plate.
Eating a well-balanced diet will reduce your chances for a heart attack by 80%! Tony and Jude teach and inspire us how to make a delicious heart health meal: Tarragon Chicken Papillote.
Комментарии:
Evelyn Diaz пишет: how long do you cook it???
Evelyn Diaz пишет: how long do you cook it??? You'll Need: Ingredients: 4 skinless, boneless chicken breasts 4 pieces of Canadian Bacon, thinly sliced For the Duxelles**: 1 onion, chopped 1 shallot, chopped 4 oz. mushrooms parsley 2 Tablespoons butter
Procedures : 1. Sear the chicken breasts in a small amount of oil for about 2 minutes per side. Remove and keep warm.
2. In a food processor, pur?e the onions, shallots, parsley and mushrooms.
3. Melt the butter in a skillet and add the mushroom mixture. Saut? until all the water has evaporated.
4. Place each chicken breast on a piece of foil. Top with 1 tablespoon of the duxelles, add a slice of bacon and then another tablespoon of the duxelles.
5. Close foil tightly and bake for 25 minutes at 425?.
Steak and Chicken, marinated and served with sauted red and green bell peppers, onions in warm flour tortillas
Комментарии:
BlackMamba219 пишет: chicken and steak fajitas! am subscribing!
QueensMover пишет: Another test here, testing 123
JamieRobertsonMan пишет: Them castianos!
omagkasirthe пишет: Retesting retest
00MsLovely пишет: I need to come to yur house for dinner! =)
JakeThaGz пишет: LEEEEROY JENNNKINS
Missyplaymate3 пишет: Great video
DrZibbs пишет: This is what I'm making tonight. Thanks
cherd1971 пишет: Great recipe! Love it!
ExtremewYaomsa пишет: Ooooohhawahhh
JamieJcmaina пишет: Give me a reason
MrAkA22 пишет: DAMN YOUR SEXY
inclove1 пишет: Hi Maria, I just wanted to say that I have viewed a few of your videos and you have some skills lady.\r \r I also love your Shun ken onion knife.....
Miranda пишет: mmmm yummy,deffinatly going to make this! just one tip for you, after touching raw meat, you may want to wash your hands,
fsdrehgrthrthtygh пишет: Testing testing lets have a look!
Michael Monk пишет: I use a mallet on my steaks for fajitas.. it helps break down the meat fibers and cooks up nice.. plus it helps the meat in the marinate phase.. great video..
LTYLER1127 пишет: Ya know, I went through a few other videos to see how to make these, and yours is by far the best. I'm gonna start dinner right now :) Thanks
Mylifebelikeofofa пишет: Thougt love was
Techiamlgina пишет: Calculon
nasosv пишет: ok!!..... I recently got married so i think a proposal would not be aprropriate ....anyway i ll stick to my wife though fajitas seems delicious..... loved the way u set up the presentation
JamienahbJohnny пишет: This will be the new top comment
WaitTillYesterdaysHe пишет: Our fate
brandondallas пишет: OMG. You should try poblano peppers along with the red peppers. It adds GREAT flavor to the fajita. TRY IT AND I PROMISE YOU'LL LOVE IT.
Overlfomaing пишет: Throwinginyourline
CEG Wordlwide пишет: My life be like 'ooh, ahh, ooh'.
05josloa пишет: noneofus
TomorrowsTearssss пишет: Lights
HermanigaMinla пишет: Gamma radiation
05josloa пишет: Agnoo
ExtremewYaomsa пишет: Mylifebelike
JamieRoanifnka пишет: Ohrly
skillish пишет: this looks delicious
JamieRobertsonsagf пишет: Wow momma!
RaymondJALJohnson пишет: Oh noes?
Aghhmaingfk пишет: BUggered.
TheyWereAllWrong пишет: Roger that boy
videodrone2 пишет: You should get a tripod or move the camera a little. This get boring real quick.
pauloddwilkinson пишет: foremans
brandondallas пишет: OH GOSH, NOT AT ALL. ...just full of flavor. Make sure you de-seed and rib them first.\r ENJOY!
Cimberly5 пишет: Great job Maria!\r It's nice to see so many different ways fajitas are prepared. It was great fun watching.
BrianafFryson пишет: Tomorrow never comes
leroypniacosta пишет: 10-4 10-4
JamieBFJohnsoni пишет: Roflmaooaaoa
Dunaway Tarbox пишет: Don't forget us now
John Lee пишет: Aren't poblano peppers hotter? (Like hotter than jalapenos or Chipotles?)
Auimasindad пишет: Wow great video bro
Mylifebelikeofofa пишет: Ooooahhh00ooo
undeadbeetroot22 пишет: OH NO I DIDN'T MEAN TO DISLIKE! D;
Germaingagg пишет: ever ever ever
BronxMover пишет: Final test here final test
Taokfeinanf пишет: Abacus
VODZ пишет: Great video, What would you suggest for Shrimp fajitas?
Sublkamignlag пишет: miglamgnggg
FIjainsanaf пишет: Genuinely
Denise Agailair пишет: Wow made these fajitas both beef and steak and the marinade is great! Thanks!!!
BlackMamba219 пишет: damn! chicken and steak fajitas, I like your cooking! and your fine too
asromab3 пишет: I totally want to fuck you in that kitchen
Pasta A. пишет: Remember, save those pepper seeds that you buy from the grocery store...you can grow them next year from seed...Pepper plants are perrinal plants and live to up to 5 years
BlackMamba219 пишет: chicken and steak fajitas! am subscribing!
QueensMover пишет: Another test here, testing 123
JamieRobertsonMan пишет: Them castianos!
omagkasirthe пишет: Retesting retest
00MsLovely пишет: I need to come to yur house for dinner! =)
JakeThaGz пишет: LEEEEROY JENNNKINS
Missyplaymate3 пишет: Great video
DrZibbs пишет: This is what I'm making tonight. Thanks
cherd1971 пишет: Great recipe! Love it!
ExtremewYaomsa пишет: Ooooohhawahhh
JamieJcmaina пишет: Give me a reason
MrAkA22 пишет: DAMN YOUR SEXY
inclove1 пишет: Hi Maria, I just wanted to say that I have viewed a few of your videos and you have some skills lady.\r \r I also love your Shun ken onion knife.....
Miranda пишет: mmmm yummy,deffinatly going to make this! just one tip for you, after touching raw meat, you may want to wash your hands,
fsdrehgrthrthtygh пишет: Testing testing lets have a look!
Michael Monk пишет: I use a mallet on my steaks for fajitas.. it helps break down the meat fibers and cooks up nice.. plus it helps the meat in the marinate phase.. great video..
LTYLER1127 пишет: Ya know, I went through a few other videos to see how to make these, and yours is by far the best. I'm gonna start dinner right now :) Thanks
Mylifebelikeofofa пишет: Thougt love was
Techiamlgina пишет: Calculon
nasosv пишет: ok!!..... I recently got married so i think a proposal would not be aprropriate ....anyway i ll stick to my wife though fajitas seems delicious..... loved the way u set up the presentation
JamienahbJohnny пишет: This will be the new top comment
WaitTillYesterdaysHe пишет: Our fate
brandondallas пишет: OMG. You should try poblano peppers along with the red peppers. It adds GREAT flavor to the fajita. TRY IT AND I PROMISE YOU'LL LOVE IT.
Overlfomaing пишет: Throwinginyourline
CEG Wordlwide пишет: My life be like 'ooh, ahh, ooh'.
05josloa пишет: noneofus
TomorrowsTearssss пишет: Lights
HermanigaMinla пишет: Gamma radiation
05josloa пишет: Agnoo
ExtremewYaomsa пишет: Mylifebelike
JamieRoanifnka пишет: Ohrly
skillish пишет: this looks delicious
JamieRobertsonsagf пишет: Wow momma!
RaymondJALJohnson пишет: Oh noes?
Aghhmaingfk пишет: BUggered.
TheyWereAllWrong пишет: Roger that boy
videodrone2 пишет: You should get a tripod or move the camera a little. This get boring real quick.
pauloddwilkinson пишет: foremans
brandondallas пишет: OH GOSH, NOT AT ALL. ...just full of flavor. Make sure you de-seed and rib them first.\r ENJOY!
Cimberly5 пишет: Great job Maria!\r It's nice to see so many different ways fajitas are prepared. It was great fun watching.
BrianafFryson пишет: Tomorrow never comes
leroypniacosta пишет: 10-4 10-4 You'll Need: 1 chicken, cut into serving pieces, skin removed 3 Tablespoons of oil 2 slices of bacon, diced 3 onions, finely chopped 1 red pepper, diced 1 green pepper, diced 4 tomatoes, or 1 14.5-16oz can 2 cloves garlic 1/3 cup chicken stock 1 bay leaf 1 thyme sprig 1/2 cup cream 2-4 dashes of Maggi seasoning salt/pepper
Procedures : 1. Brown the chicken in the oil, then remove from skillet and keep warm.
2. In the same skillet, fry the bacon, onions, garlic and peppers. Cook for a few minutes until somewhat softend.
3. Add tomatoes, chicken stock, bak leaf, thyme and Maggi.
4. Return the chicken to this mixture, cover and cook for 30 minutes.
5. Remove the chicken pieces to the serving dish. Reduce the sauce slightly and add the cream and parsley.
Let's make together the paella the marisco, the famous rice and shellfish dish from Spain world wide known. Find this and many more recipes on the Giallozafferano App in English http://itunes.apple.com/app/giallozaf...
***
Hi Giallozafferano's friends, how many of you have ever eaten or heard about the paella? Well, today we'll be preparing it together. The paella is a rice-based single course typical of Spain, which takes its name from the frying pan used to cook and serve it. It can be prepared with several ingredients, and today we'll make the paella de marisco, or shellfish paella. But let's see together what ingredients we'll need: • 8 king prawns • 4 scampi • 1 lb (500 g) of mussels • 1 lb (500 g) of squids • 2 sachets of powdered saffron • 1 tsp of sweet paprika • ½ tsp of chili pepper • 5 cups (1,2 lt) of fish stock • Just under 1 cup (200 ml) of tomato puree • 2 cloves of garlic • 10 tbsp of extra virgin olive oil • 1 big onion • 14 oz (400 g) of rice (Arborio or Japonica) Well, let's prepare together the paella de marisco: In this frying pan I've put the mussels, well cleaned, I've covered with a lid and I've let them open on a high flame. Once they are open, drain them and keep the cooking liquid to cook the rice. Subtract the weight of the mussel water from the weight of the fish stock and substitute in order to obtain the same total amount of liquid for cooking the rice, that is 5 cups (1,2 lt). In our frying pan I've put 10 tbsp of oil, the prawns and the scampi; brown them on both sides, then take them out of the pan and keep them warm. After taking out the scampi and the prawns of the pan, I've put in the finely chopped onion and garlic which I've browned on a low flame for at least 5 minutes, in the meanwhile I've cleaned the squids by gutting and skinning them, and I've cut them into circles. Now add them in the frying pan and brown for 5 to 10 minutes, according to their dimension. Now it's time to add the tomato puree and the already mixed spices. Blend all the ingredients well, after that we're ready to add the stock. Now we'll add the liquids, so add first the mussel liquid, which is more than ½ cup (150 g), the same quantity subtracted from the fish stock; so we won't use 5 cups (1,2 lt) of fish stock, but less than 4 ½ cups, since it has been substituted with this one... and the fish stock. As soon as the liquid comes to a boil, we'll add the rice. It's time to add the rice, which can be of either the Arborio or the Japonica variety, so pour it into the pan and stir just at the beginning to spread it evenly, after that don't touch it anymore. Cook for 7 minutes on a high flame, then lower the heat and cook for 10 minutes more on a medium flame. 7 min. -- high heat 10 min. -- medium heat While the rice is cooking, I'll give you some advice: before adding the rice, check if the cooking liquid is sapid enough, because after adding the rice you won't be able to adjust it anymore; another important thing to know in order to make a successful paella is the right quantity of liquid to use for cooking. Its ratio to rice is 3 to 1, so if you have 1 cup of rice, you'll need 3 cups of liquid to cook the paella. That said, 5 minutes before the end of cooking, add the prawns and the scampi in the frying pan. Arrange them accurately, since they'll stay there when serving. Now finish cooking the paella. One minute before the end of cooking, add the mussels, partially shelled. Arrange the whole mussels all around the pan. Once cooked, let the paella rest for a couple of minutes before serving. Now our paella de marisco is ready, and you can serve it in its traditional pan, so from Sonia and GialloZafferano bye and happy paella to everybody!
Комментарии:
miloshpetrik пишет: @yellowsaffron Subtitles, please! Voiceovers are distracting.
sweetchunks22 пишет: @yellowsaffron You are?? Hahah it sounded Spanish to me :P Whoops, but looking back at the ingredients list, I just realized it's written different from Spanish (di instead of de ect), which is good cuz when I heard you talking and thought you were Spanish I thought 'my' Spanish was going down the drain! LOL yay! And thnaks for the recipe ;)
Marilyn Carino Music and Video пишет: Sapid - it means 1. a. Perceptible to the sense of taste; having flavor. b. Having a strong pleasant flavor; savory. 2. Pleasing to the mind; engaging. New word for me!
LeMoNjUiCeInYoUrEyEs пишет: @yellowsaffron so is she speaking italian or spanish, i know italian is very similar.my spanish is ok.. ?
SuperMsKan пишет: eww that's what prawns looks like? gross! Shrimps do not look like that
wannapar пишет: Why can't we stir the paella anymore after adding the rice?
Tecnologia FERBRZ пишет: @yellowsaffron Hi Sonia, thank you for asking your audience about what they think is best. My humble opinion is that the voiceover with the Italian accent completely complements the nature and character of the channel. Since GialloZafferano & Sonia are Italian, the voiceover with the Italian accent still shows the italian character of the channel, while at the same time providing english instructions for the english-speaking audience... I think that the italian narrator is best, makes me proud!
standeman пишет: i vote for the sub titles
moewishaw пишет: @TheMefifi you must be a retard
URanInTheUglyForest пишет: Seafood paella is delicious. I can now make my own :)
LaCibeles пишет: @yellowsaffron I definitely prefer the voiceover.
Rishkers пишет: Lol parang nagdadasal lang ng rosaryo
evansblack1023 пишет: I think it is much better with the voice over than the subtitle. as what have the others said, it is hard to watch and read at the same time. The focus is shifted from watching how the dish is done to the subtitle itself.
0Blue0Sparkle пишет: tengo hambre!!
Danny Tsuei пишет: Not to be disrespectful to the voiceover lady, but I would prefer Sonia's voice with subtitle as well.
Stahrie Nite пишет: >.< I don't like this COOKING GOOD RECIPE GOOD reading the subtitles not so much
tsl198 пишет: Great video. Thanks.
AskKalbiMehtap пишет: You can add & it's usually after to my knowledge, but the tomato was added so squid can keep moisture i guess. Langostino's are good, I usually have flamed crevettes.
libertadON пишет: Any similarities to actual is merely coincidental. No paella recipe. No this order, no canned tomato, no this quantity. Not at all. What is made in this video isn't paella. I'm sure that a lot of italians cook good paella like a lot of germans cook good sushi but this video is a insult to the paella. I'm sure the taste is good but isn't paella. Please change the tittle. It's like I write in the tittle: Roman coliseum and the content is Eiffel Tower. Even Eiffel is nice, isn't coliseum. Thanks.
pjboom пишет: We use to fight to eat the crust. It's soooo goood.
renzo giunti пишет: PARECE BUENA PERO OS ACONSEJO CASA ROBERTO EN VALENCIA OTRO MUNDO !!!!!!!!!!
pacienciaw пишет: She is speaking Italian
illusion887 пишет: that looks so good I just jizzed my pants
darlagoddesshate пишет: I enjoy practicing two things I love, the Italian language and food while watching. That looks positively yummy
Justabrit пишет: yeah but I cant understand what he is saying ...sigh
TheKLSgal пишет: i prefer the voice over...i'm not a good cook. i learn a lot from your channel. i find it difficult to simultaneously read and observe/watch what you're actually doing >.< sorry.
yellowsaffron пишет: @loveyourbody1231 The dubber works both on the videos and on the translations. The subtitle option would make it easier for us to translate the recipes also in other languages... but in order to do this we need to know if the subtitles can be followed as well as the voiceover!
Denise Wong пишет: WHERE DID THE DUBS GO?
SupaNami пишет: concón :D yummy
Valentina Noto пишет: Although I love her voice, the subtitles are too distracting! Can we stick to the English dubs please?
daddyfranky01 пишет: I found awesome instructions on Chuchis Terrace
standeman пишет: i vote sub titles
pacienciaw пишет: She is speaking Italian
CALABROTE53 пишет: El arroz hecho en paella, sea de carne, pescado, marisco, verduras, etc... no lleva nunca cebolla y el ajo se frie entero y sin pelar. La paella que usted hace esta bien, pero le quedaria mejor con menos tomate y echando el arroz cuando el caldo hierva unos minutos. Por otro lado explica muy bien las recetas. Enhorabuena por el canal. Desde Alicante (España) lugar donde se elaboran muy buenos arroces, un cordial saludo.
shushorchid пишет: @eriquerique \r That exactly what I was about to write when I saw your comment...lol...it seems so obvious to me as well... ;)
CALABROTE53 пишет: La PAELLA es la de VALENCIA (CON DENOMINACION DE ORIGEN), lo demas son arroces al gusto de cada cual, hechos en una PAELLA, que es el nombre del recipiente el cual da nombre al famoso plato PAELLA VALENCIANA. Muy buen arroz con marisco cocinado por usted. Uncordial saludo.
immaneuel пишет: what did you expect it should look like the cast of twilight ? "shrimps do not look like that"..lol fish do not look like that too..am i right
Marco Rossainz пишет: Prefer subtitles !!!
John O'Connell пишет: Thank you for this. I especially appreciate the recipe which accompanies the Video. To answer another comment about the Squid; I've always been told that you have to cook it quickly or very slowly, it's the medium cooking time which makes it "rubbery".
meralodem пишет: Looks yummy but too troublesome to find all those ingredients, I prefer just eating :D
rodfavra123 пишет: Speaka da engrish!
MyTube22T пишет: I like the sub titles much better. The translator's voice over Sonia's voice is very distracting. Thank you.
Mikael Lennartsson пишет: I prefer subtitles, by far. Voice overs always seem weird to me.
LadyLatias пишет: @yellowsaffron I prefer either a dubber without an Italian accent or subs, but I am very atuned to watching and reading subs at the same time while other people aren't, so dubs seems like a better option. The Italian accent is nice, but sometimes, it's hard to understand what she's saying.
LeMoNjUiCeInYoUrEyEs пишет: People from spain talk spanish soooo fast
rubinsteinway пишет: Nice recipe. Don't pay attention to the rude comments.
yellowsaffron пишет: @Weweclairs No, they don't overcook... anyway, squids are the last ingredient to be added, since after adding the rice, you can't stir the paella anymore
Oshin Sr пишет: This is the ultimate sea food. yummm!
sweetchunks22 пишет: my godd her spanish is fast, i'm getting sooo rusty..:(( but mmmmmMmmmmmmmMmmmmm PAELLLLLAAAA
psauza sauza пишет: me gusto, saludos
eriquerique пишет: @phantomphlash1cat Why don't you watch the video twice, the first time paying more attention to the subtitles and the second time paying more attention to the scenes (backed with with some knowledge of what she's talking about)?
Sonechka2 пишет: I would prefer the voiceover, as then it is easier for me to concentrate on what Sonia is doing. Switching attention between the subtitles and the main action is a little distracting. I usually have to pause the video, read the subs before watching the section of the video...
Weweclairs пишет: Hi, I got question. Isn't the calamari supposed to be cooked in just a few minutes? Are you not over-cooked it? Thanks.. That looks yummy indeed
yellowsaffron пишет: @LeMoNjUiCeInYoUrEyEs We are an Italian food channel!
annzup57 пишет: Yep: rationalizing, Italy has Mediterranean coast? But is it cooked over orange wood?
yellowsaffron пишет: Hi guys, thanks for all your comments, I'm very interested in your opinion! So... what would you prefer between the voiceover with an Italian accent and the subtitles? Waiting for your answers...
Sonia
Torchn Pitchforks пишет: I didn't see her using saffron. Squids cooking that long will turn to rubber. . . I always use chopped tomatoes, not paste. Also, where are the clams and mussels? Franlky, I'd give her a "2",
livepink07 пишет: Voice over please :) It's hard to watch what your doing while trying to keep up with the subtitles
Andrew Zeegers пишет: she mixed the paprika, chili and saffron powder together and put them in one time, watch closely....
wannapar пишет: @yellowsaffron Thanks for replying me. I just finished cooking Paella de marisco. I didn't follow exactly from your recipe (I stirred the rice sometimes :P )
This is the second time I cooked paella from your recipe. My husband really loves it! Thanks for sharing the recipe. By the way, your coffee cake looks yummy too, I'll prepare it one day.
Ivana Krizan пишет: i prefer voiceover, both dubbers are great, so whichever :)
brualla84 пишет: With all the respects... This could be rice with seafood, but not a paella... If I want to do spaghetti carbonara, I´d listen to an italian, but if you want paella, please watch Spanish videos....
Zac MacDougall пишет: I like the sub titles, and the food looks great :D
lulwa alqarawy пишет: but the rice isnt well done cooked ..
Keithlovescake пишет: but you added the squid before the rice. FAIL
MartinodiSanMartino пишет: Tutto bellisimo ma ......la paella non porta cipolla io so valenciano Valencia e la paella e Valenciana e espagnola logicamento grazie auguri per el vostro canale e el vostro meraviglioso lavoro io non parlo niente bene italiano mi dispiaze, perdonemi Dews
Ebony paogr пишет: She talks so damn fast!!!!!!!!
yellowsaffron пишет: @wannapar Because the rice should form a thin crust on the bottom
Hamy Le пишет: I'd prefer dubs :) subtitles make me hard to keep up with the video
TheMefifi пишет: this style sucks... instead of watching what her is doing, I have to read the subtitles and can't pay attention to the rest.
Can't understand your option
Elect2 пишет: @yellowsaffron Please, please give us back voice cover. :) I mean, recopies are awesome in any way, but thay are easier to watch in English. :) Regards from Montenegro :)
JunkMale57 пишет: I prefer the original Italian with English subtitles. I enjoy learning to cook and learning the words and sentence structures used in the traditional language. Videos can always be paused and or replayed if I miss something. The narrated English versions don't translate the same emotion, cadence, emphasis or intonation that the original does.\r \r Keep up the good work!\r \r Your cooking shows are my favorite and I often watch individual episodes multiple times.
yellowsaffron пишет: @annzup57 Yes, Italy is a peninsula in the Mediterranean sea...
kumar singh пишет: @brualla84 With all the respects... How fucking stupid you are....sorry yeah..no hard feelings!!!!
miloshpetrik пишет: @yellowsaffron Subtitles, please! Voiceovers are distracting.
sweetchunks22 пишет: @yellowsaffron You are?? Hahah it sounded Spanish to me :P Whoops, but looking back at the ingredients list, I just realized it's written different from Spanish (di instead of de ect), which is good cuz when I heard you talking and thought you were Spanish I thought 'my' Spanish was going down the drain! LOL yay! And thnaks for the recipe ;)
Marilyn Carino Music and Video пишет: Sapid - it means 1. a. Perceptible to the sense of taste; having flavor. b. Having a strong pleasant flavor; savory. 2. Pleasing to the mind; engaging. New word for me!
LeMoNjUiCeInYoUrEyEs пишет: @yellowsaffron so is she speaking italian or spanish, i know italian is very similar.my spanish is ok.. ?
SuperMsKan пишет: eww that's what prawns looks like? gross! Shrimps do not look like that
wannapar пишет: Why can't we stir the paella anymore after adding the rice?
Tecnologia FERBRZ пишет: @yellowsaffron Hi Sonia, thank you for asking your audience about what they think is best. My humble opinion is that the voiceover with the Italian accent completely complements the nature and character of the channel. Since GialloZafferano & Sonia are Italian, the voiceover with the Italian accent still shows the italian character of the channel, while at the same time providing english instructions for the english-speaking audience... I think that the italian narrator is best, makes me proud!
standeman пишет: i vote for the sub titles
moewishaw пишет: @TheMefifi you must be a retard
URanInTheUglyForest пишет: Seafood paella is delicious. I can now make my own :)
LaCibeles пишет: @yellowsaffron I definitely prefer the voiceover.
Rishkers пишет: Lol parang nagdadasal lang ng rosaryo
evansblack1023 пишет: I think it is much better with the voice over than the subtitle. as what have the others said, it is hard to watch and read at the same time. The focus is shifted from watching how the dish is done to the subtitle itself.
0Blue0Sparkle пишет: tengo hambre!!
Danny Tsuei пишет: Not to be disrespectful to the voiceover lady, but I would prefer Sonia's voice with subtitle as well.
Stahrie Nite пишет: >.< I don't like this COOKING GOOD RECIPE GOOD reading the subtitles not so much
tsl198 пишет: Great video. Thanks.
AskKalbiMehtap пишет: You can add & it's usually after to my knowledge, but the tomato was added so squid can keep moisture i guess. Langostino's are good, I usually have flamed crevettes.
libertadON пишет: Any similarities to actual is merely coincidental. No paella recipe. No this order, no canned tomato, no this quantity. Not at all. What is made in this video isn't paella. I'm sure that a lot of italians cook good paella like a lot of germans cook good sushi but this video is a insult to the paella. I'm sure the taste is good but isn't paella. Please change the tittle. It's like I write in the tittle: Roman coliseum and the content is Eiffel Tower. Even Eiffel is nice, isn't coliseum. Thanks.
pjboom пишет: We use to fight to eat the crust. It's soooo goood.
renzo giunti пишет: PARECE BUENA PERO OS ACONSEJO CASA ROBERTO EN VALENCIA OTRO MUNDO !!!!!!!!!!
pacienciaw пишет: She is speaking Italian You'll Need: 1/3 cup of Olive Oil 1 Small Onion, minced 2-3 cloves of garlic, crushed 3-5 tbsps minced fresh parsley 1 generous pinch of saffron 2 tbsps of chicken bullion 3 skinless Chicken Breasts, cut in large chunks 2 green peppers, sliced 1 red pepper, sliced 1 tsp of yellow food coloring (optional -- saffron is very expensive, a pinch of it is all you need for taste but a richer color is desired) 8 oz tomatoe sauce 1 tsp sugar 4 cups of rice 7 cups of water salt 1/2 lb - 1 lb shrimp, leave shell on 1 lb scallops
Procedures : Saute onion, parsley, and garlic in olive oil until the onion begins to become transparent. Add saffron, chicken bullion, chicken, peppers and saute until chicken has become white. Add tomatoe sauce, sugar, food coloring. Stir. Add rice & water and bring to boil. Salt to taste. Boil 5 minutes, stirring occasionally. Add shrimp & scallops, boil an additional 5 minutes, stirring occasionally. Simmer 10 minutes covered, stirring occasionally. If the rice appears to be getting too dry during the last 10 minutes, add more water. If the rice is too wet at the end of the 10 minutes, uncover and evaporate unwanted liquid.
