Here I have are baked tofu that I made in a previous episode. You should check that recipe out. It's really easy to make. You can keep it frozen for three months.


Set for 15 minutes and they're ready to go. When these come out, you.


To make it extra delicious so.

We go with a little bit of the Knob Creek Rye again, the better ingredients. You use the more delicious. It's going to be cooking? Is really simple like that, we take your favorite beer? I like like a wheat beer would be great here.

Put that whole beer in.

And then some water.

Just enough so we could cover our brats.


So it's not butter that is room temperature for tickets.


Anne cook that for maybe 60 seconds just until the edges start to turn pink and they start to get a little bit cooked. We don't want to cook them all the way at this point, and then we'll add the tofu. If you want to add if you want to use tofu.


For the cottage pie mixture into a casserole dish, now you just want to lay your Mashed potato over your meat. I normally go around the edges 1st and then fill in the middle.

Now smooth it all over to fill in the gaps. Finally get a fork and just make it look beautiful.


So in a dry pan, lay down your burrito and that's going to help the Bredow stay together and then do a quick one on the other side, 'cause that's where the cheese is. Do you want to melt that?


I've got my chili powder and this is just like a nancho chili powder, but.

Whatever.

Got on hand, will do just fine.

And then jalapeno and garlic.

And three Peppers going to put in a little bit of crushed Red Chili Flakes to you and leave that out. If you want to keep it a little milder. And you can also see the jalapenos if you want to keep it mild if you're serving little children's.

OK, now.


Micro.


So you're just going to hit it with a hammer. Make it nice and flat meat tenderizer. Go, no, no other end. OK, good job. Good job. OK yeah, and just you know not too hard but just flatten it out. Really nice.

While he's doing that, I'm going to cut up our art.


Pineapple fried rice is done. All that's left is to plate up. We're going to load right into the Pineapple Bowl.

And don't forget your garnish.

Pineapple and a little bit of garnish. Some cilantro works really beautiful. And don't forget about the scallions that you had before.


Or black grams and Quarter Cup kidney beans which I soaked overnight.


Organic vegetable broth.

You could use chicken broth if you like, and have that on hand. This will keep our dish vegan. We use the veggie broth and I have 114 1/2 ounce can of diced tomatoes and these are in their juices. Don't drain those and I have two cans of organic chickpeas or garbanzo beans and I have drained peas.

And the last thing we need to add is the juice from half of a lemon and I have my half of women here in wedges and I've already taken the seeds out, just squeeze right in.

Chana masala is known for its pungent flavor in it.


Two draws a source because we got a lot of meatballs.

OK, now just let.


Hello.

Tune

3 next time we have coffee in hotels like paprika.

That's OK.

Now let's turn it back on.

Let's mix it a little bit, but you don't want to have it on high, so put it on low because we don't want to burn that pop icon.

Just spaghetti.

Make stop.

Schmela higher.

For a very short time.


We're going to use about a tablespoon of lime juice. Stab it a couple of times with a fork. I have little strainer here, but if you don't have a strainer, just be careful not to get any seeds or anything in there. Squeeze it in.


The the masala Edmonton coriander leaves.


So as a light topping over the grilled sandwich.


It's time for us to add chopped onion and fry this till it becomes light Brown.


Build these burgers. Alright man, it smells great. I've got some garlic Mayo that I made up with just roasted garlic blended into some plain old mayonnaise.

I'm going to take mine.

Or was that jacks that was mine dude dude.

Fish.

There's got a little cheese coming out, so everybody that my butt.

Alright, Jack, what else you like on yours? Lettuce, tomato, lettuce and get you some Roma tomatoes here beautiful.

Do you have any jalapenos? So yeah, I feel like I'm watching a TV show here. Look at this.

It was great.

Is grilled onions man dude? This might off with some.

Grilled tomatoes

of course. I gotta put grilled onion. Little rain.


It was gonna be pretty quick. This is really really involved.

Molten cheese

so just lift it over bow and give it about 1015 seconds and then hopefully.


From the oven.

Nice.


We're gonna have this sugar.

A little bit of spice mixture. This one is paprika, Cayenne, fennel seeds, a little bit of coriander.


Add cheese to warm water.

Tablespoon of sugar and lead to one side.


Ride for about 2 to 3 minutes.

If you, if you're doing these ahead of time and you have a lot of company, you can have the oven hot and just hold him in the oven. That works fine.


So it's us.

So something will.

Sugar.

Some minced garlic.

Some fresh ground pepper and some saki or white wine.

Mix it well together.

And put the Crown Vic in the marinade.

Put the beef well with the marinade. Now that's looking nice. Let's set this aside.


Alton pepper

that's good looking. I'm going to go down skin side down onto our groupings.


Mr. Doll.

Mix it with masala.

And if you find the Alice pick, then you can add water at this time if required and let this cook for another 5 minutes.

So that doll absorbs all the masala flavors, so that has been simmering for five minutes. And now it's time to.


Your color.

You cut it by a piece.

Take all the skin.

And then put on top on top of the crab meat.


Oh yeah, look at this. Just Super Juicy Juicy Chicken going to go right over the top like this. We have a little bag up. Let's slice it in half once.

I will do thirds make little croutons out of it.

How easy is that? Croutons at home? Who knew?

You really smell that dried thyme leaves really fantastic, so we'll take our croutons come right over the top, but.


We're going to pour this batter hell yeah, this bowl full of Onions, Yep.

Alright, so you've got your onions in your batter in the Bolton. Now you've got to make some up and code all the onions which is.

This is so fun, all right now you got your onions coded in.


I found my escargot in a tin at the grocer. This is a 7 ounce can and it has 12 giant snails in there. And what I've done is I've take them out and I've rinsed them all off with cool water and then I've cut them in half. They are colossal, so I wanted a little.


Juniper berries, it's like a small handful, a couple tablespoons, and now I'm just going to incorporate everything. Just massage it all together. Yeah, an even since I've left the cabbage sitting here on its own, more liquid has come out. I can already feel it so it's happening.


Perfect.

Another strong contender for the origins of this dish goes way back in time to days of charcoal burners who worked outside the walls of Rome. It said they used to cook bacon, eggs and cheese on their hot shovels. Hence charcoal, carbon Carbonaro.


We first add the Bay leaf, then we'll add some clothes. Don't add too much of the whole masalas because it's very powerful in flavor and apart from that, we're also going to add Garam Masala power towards the end. So after close, if added, Green Cardamom will just add 1 black cardamom about an inch of cinnamon, some black peppercorns. That's it. And once you sorted, this will automatically get the flavor of all the whole spices in this whenever you have to make any Curry like this, first you add in the whole spices and then you add.

Onions, tomatoes and all the other pastes so you see this nicely getting.


And then boil them for mashing.


Next days, about half a Cup of celery, two stalks should be good.


For to be plays an 8 on the sensor and Springfield some sentences and yours done.


First thing you're going to do is slice your pension that nice and thin. If you're using bacon, just cut that across the bacon and slice that dinner.


So we have that coarsely chopped.

I'm going to transfer these to a handy dandy food processor.

But

and that's what we're looking for.


Pen.

Such a slide it straight onto your.


So this is my face. And like I said, I do have.

We have a little bit of milk on standby here.

Usually I make this in lower fat version an I'll use.

Like I said, some olive oil to Saute Everything and then I use cornstarch an like a 2% milk. Sometimes I use evaporated milk. Pretty much whatever I have on him. So what's on sale? What's in my budget since I went to the 99 cent store this morning, I thought a lot of stuff there.

My bags of Taylor that I use for $1.69, my cans of Clowns were little bit pricier in that I found some in another store for $0.99 so shop around and you'll be able to make really good Mills.

On a budget.

So we're going to let this week and I'm going to turn my phone up just a little bit so we can speed up the process since we have I have another soup to reheat, which is my cream of broccoli and I'm going to actually add some sharp cheddar to that, and I'll show you how to make a cheddar cream cheddar cheese sauce.

That I use for my homemade Mac and cheese and it's going to go into the soup.

During it letting it get nice and sick.

Maybe we need to let it boil, huh?

Hello, how to make it?

My daughter makes his face like blow.

Funny we would film ourselves, but we're just.

We look wonderful.

And with the potatoes that are boiling with a clamp, I threw the juice in. Unless you have a brand of clams which I had one time that we're really Sandy, you can throw the juice in and I'm going to throw in some sea salt about.

That's probably about it. 2 teaspoons.

Potatoes will absorb a lot.


And I like to.

Use onions cooked in butter. What's better than onions cooked in bug so will melt this butter which is looks like a lot, but it's a lot of filling that we're making, and then we'll add these onions and will cook them just until.


Salt.

Mashed potato.


EPS hearing Hannah was granted the bucket telling ya a kick.


Survival.

Here is 1.

Already there is.


Khuman and now we just going to blend it all and then we all done.


I like to try out maybe couple TSP first.

And depend how salty your size us is.

And then.

You're going to give them a try.

It's good.

Maybe one more.

OK.

I don't eat too salty, so I put three TSP.

And then the vinegar.

I like to use the white vinegar, stronger acidity.

3 three teaspoon.

We started it.

You see, the temperature control is great, still blowing still cooking.

And give them a quick try.

Perfect for me. If you like most hour and more white vinegar and I always like to pinch us some.

Black pepper or white pepper?

Just a pinch like that. Give them a different kind of flavor, right? And now after we flavor the soup that we can add our tofu in.

Like that?


Certain pieces.

Martinez yard nicely.

Now you can see that the Martin has changed its color. It is Welsh here and also.

All the masala has been evenly distributed.


Show some flower and the batter and then put it right here on the top.

Trying to connect with all those little.

Trump.

And then at the crumb tour to their shrimp.

Adapt.


Chew.

Pre

and full.


I'm also going to throw in some coriander leaves.

Sugar.


Now I don't obsess about having every single piece exactly the same size. It's important that it's washed and properly dried. Explicitly water in there. It's going to water down your dressing. An water doesn't taste as good as dressing this, so.

Cover this all up.

When you go to restaurants, what they do is they add too much dressing. I want to have the flavor of the garlic I want to taste the flavor of the lettuce. That's why I'm mixing it up like this.

I'm going to add more later, you can.

Always add more dressing. You can always add more lettuce. It's hard to take it out. It doesn't work the same way. That's why I'm always very cautious about adding too much dressing in a hurry.

So here's your salad.

This will keep for oh.

The dressing is good for a day or two that's about although there's no preservatives in it. In raw egg yolks, you know you always want to be cautious of those. Even though the eggs encounter of the very, very highest quality. I'm always very cautious, so I would take this.

Take our.

Lovely dress.

Park that out.

From scratch, 7 read ingredients available very easily. Ingredients everywhere for every Fortinos Every Loblaws, every Sobeys, every store in the area will always have all the things you need to make this Caesar salad.

I think the flavors are incredible. I always finish this off with some.

Fresh parmigiano reggiano.

In fact, I always lots of Parmigiana Reggiano.

Just like that.

Liquor that comes off that Micro Planer at this best ever couple. Twisted fresh cracked pepper.

And there you go.


The only is already hot is 350 degrees, so we can take with around 3 minutes and just wait.


Virginia so on top.

But very little stores making pizza really testing and straight about.


Wild and wonderful music.


We're going to pour that in.

Turn the heat up to high. Just keep stirring it. Want to bring this tool?


Search

yeah so.

This.


To which I've added a couple tablespoons of Terragon leaves. One of my favorite favorite seafood herbs, especially with lobster. Just a perfect perfect pairing.


So start with Carriage Village Keeney and little bit and little mushroom and little bit sprouts.

Put on little Daniel Contact isn't that pretty?

And when I add.


Garlic ginger paste.

Now I'm going to cook it again on high flame, only in the open.


Yours looks better.

Upstage a little bit.

Let's take your season side and put it down over the cheese.

Uh huh.

And now we're going to seal this guy up just kind of pinch the edges.

'cause like I said, if you lose all your cheese during the cooking then we just message the whole thing. Yeah, exactly. You mean kids can really do this. Oh yeah, art class.

And then finally, I just like to season the top with a little more salt, just a little bit little more pepper.

Nice and anybody can change any of these steps like a different seasonings, right? Oh yeah, whatever you like to season your.


The parsley, now the parsley. As you can see, is a flat leaf parsley. You might know it as Italian parsley or continental parsley. It's gotten it lovely, really sort of strong flavor, and that's what we use at home, and that's what my parents still grow mountains of.

So that's needs quite a lot of parsley. That's fine, it's sort of roughly chopped, actually.

We're going to add the onion.

And the chopped tomatoes. Now they just finally chopped.

Nothing too fancy.

Then we'll add the salt and pepper.

The olive oil.

And lemon juice.

Now I want that was a whole lemon squeezed. I'm not going to add it all just yet. I'm just going to give that a toss.

Like that give it a taste.

And then add.

Either oil or lemon or salt as it needs it to taste, but really that's the basis of tabbouleh. It's very simple, very nutritious.


Where do I cook this for?


Dice them up, and now we're going to lightly Blanch the Swede.


50 degrees Fahrenheit then wrap 210 inch tortillas in aluminum foil or using spinach tortillas here.

Place them in the oven until heated through about.


Reedus

now I'll just take one of those here on the center of our plate.

And starting with their Mexican blend of cheese.

Will start loading our bean and cheese burrito.

It's good to start right here in the middle.

Because our hot beans will begin to melt and we're going to play two littles full of beans.

Joe.


Nicketti Here and I'll do the rest sashimi just to show you the angle of the cuts with the tuna right. They get that nice color.

Yeah, this is like this is true butter here.

This is what he can have all day long.

Lot of oil content in this.

It's amazing stuff, right?

And learn to appreciate this one. Take your time when you order this in the sushi bars.

This is the filet Mignon with the animal right here, right? Right there.


Look

if I need to. I can always mash up some of the potatoes.

Create a better consistency for my clam chowder, but this is going to go into this big pot and it won't go in until the potatoes are nice and soft though and this is what's going to make your clam chop nice and creamy. And before I put this in to the pot I will put.

My bacon probably bake it in there so enjoy an adjuster, seasonings, Epson salt, salt, and maybe some white pepper and you're good to go, thanks.


Yeah, wrapped it up.

And then you squeezer.

Sometimes it goes all over the place.

So you just squeeze out the starch.


I put 2 little holes in each of the Braatz. This is a hole is big enough to let the steam escape, but it's not going to let.

The fat and the juices pour out.


You'll see it starts to set an as it starts to set. I'm bringing in these beautiful sheets and you get this kind of ruler. D folded. Gorgeous diner eggs. See these beautiful sheets happening guys. The same rules apply to the French in the English. We want it to be gentle cooking so it's a joy so we're looking good guys.

Last but not least, there's something quite delicate but substantial.

About this and you can see the shiny parts where it's just Cookie.


Now what do you set out for about 20 minutes? Like I've said before, you don't want to grill cold me.

Have the grill don't preheated to 450 degrees and we're gonna Grill these over direct heat.

Now I'm going to close the lid and let these cook for about four and a half to 5 minutes per side.

Now we're at the five minute mark, so I'm going to go ahead and give these turn.

After cooking for a total of.


Then transfer to a wire rack over foil or parchment paper.

It's possible to skip this process, but onion ring batter adheres to forward the onion batter.


Is using.

A regular sort of baking potato. You can use any kind of potato you want, and if you if you using like baby Yukon gold or little tiny ones, you don't even have to bother peeling them. I don't know why I'm doing all the pills here when I specifically have a little plate for the Peels. Now what I'm going to do an I'm not going to cut the potatoes really big. I cut them in half. I leave them kinda big because I love using a potato ricer to make these really fluffy.

And just kind of. I don't like lumpy mashed potatoes. If you do, you can just use a regular stand standard sort of Master and just mashed into the consistency you like. I like mine, super smooth and fluffy, so I'm going to use a particular visor. I'm just going to cut these in half any little bit that's left over. I don't worry about it because the potato Reiser actually catches it from going in from getting kind of pureed up. Going to put that piece. So I'm just going to pay my potatoes and I'm going to cover them with water.

And get them cooking until their knife and fork tender. If they're kind of big like this, or probably take about 30 minutes or so, become smaller today.


Speed you can add it.

To your potatoes.

Along with a bunch of chopped scallions or green onions.

All that delicious bacon you cooked earlier?


McKinnon, I'm just going to gently slide each egg into its Cup.

The reason you want to keep each egg separate is just in case you get any shells you're not going to hurt the egg, and it allows you to discard any eggs if you break the yolk.

I have about an inch and a half of water underneath at a nice steady simmer with some vinegar and some salt.


Spring on you.

Smarter.


I'm gonna take one piece of bread at a time and I'm going to divide the mashed avocado mixture.

Between the two slices.

That looks good.


We're going to start by adding some cheese to our tortilla cheese however much you want. I mean, it's really up to you and then just spoon in your chili. Don't pack it too much because it will burst out the sides if you do.


At this point, are pieces ready to go into the oven?

And you're going to go straight in a little shake and pull it out like so. Now the pizza is going into the heart. The heart of this oven is at 800 degrees Fahrenheit. Now the flames are lapping up the side, creating 1000 degree Dome from the top. What's happening is the dough is searing on the outside, the flames are lapping up the top of the Dome and Brew Lang the pizza from the top. This pizza is only going to take about 60 seconds. We're going to see a little bit of Browning on the left side here. That's the same side that the fire is on.

Once we get a nice kind of even Browning, we're going to rotate it partway here.

So we'll go in here now. Going to pick it up here. We give it a rotation around like so just like that. Now we're going to let the other side of the pizza Brown up.

We like to use a couple different types of wood for my whatever we use. White Oak does a nice real intense heat. We also use old barrel staves from the winery. We take the old wine barrels, we break them down, will throw them into the oven as well and then even some old grapevines. Boom, baby the pizzas.


Going to add my milk, just doing it really slowly and whisking the whole time we're storing it today because I'm just trying to avoid any lumps. So just Add all of your milk little by little.

Now that I've added Almond milk.


Here we have our lamb.

An R. Tripoli knees, and again that will actually be positioned on the skewer will do.


True that we're going to add the juice of the Orange.


I'm not too hot 'cause you don't want black dude. I just want background. So let us flat out.

I put it too early.

I'm putting peppercorns with you like them, and you know they are good for your health.


Alright, so once we have a bunch of 'em, we're just going to go into the oil, so this is about a medium heat.

And then while these are cooking, we're just gonna bread some more.

For about 5 minutes on each side. Alright, so now we just take him out of the oil.

The banana for around 10:15 minutes.

Just every few minutes.


Hell is up to 180 degrees centigrade. The roles just need to cook for about 30 seconds until their crispy Golden. So keep your eye on them. And because the filling is cooked already inside, I just literally wants the pastry to be lovely Golden ground, and then they're ready to serve with a dipping sauce. Once they're ready, they need.


Slather on.


I wanted to share with you in easy steps, so how it's easy to make and you can make it yourself.

And you can enjoy it.

Baking powder

salt.

Jeez.

Sugar Half Cup.


I got some fresh green chili up about four five there.

Next, turn right down now.

Later on.

For about 7 or 8 minutes I am going to just put a touch of salt in during that.

OK, so of course the Heat still that steam out lots of that.

Lovely.

Absolutely wonderful.

In the last days I'm just going to add here so going masala powder.

Add add some fresh meat which I think works really well in this. You could add cilantro or coriander if you wanted.

So gives a another check for salt.

I know that's going to be great for me.

And then you have it.

Pretty simple.

Chicken Curry with some added Red Wings. Hope you enjoy it. Don't forget to subscribe my channel and we see you again really soon. Lots of love.


The garlic paste.

Cook it well.


We will put some oil in.

So and with the garlic look, this is a wee bit.

Lovely.

So we'll just make that kind of do it spring, releasing its flavors for a bird. And we like to do the onions in the garlic first, because they flavor the oil which is going to be really delicious with the resources as well. So we're really now to put in our red pepper.

This day you don't really need to cook up a true long. We're just going to stir fry this for about a minute because it's all going to go back into the noodles later. So here at about this stage when you can see that the onion kind of has little blisters on it. Everything is pretty much ready to come out.

Sorry, just publish straight back into.


Sesame oil then we're going to cook the bill. For that we saved earlier will cook.


Then we'll add half of our peanuts. Half of our bean sprouts and half of the garlic chives.

And just stir fry that for another 30 to 60 seconds until the bean sprouts have wilted.


Then take that egg and then you just want to whisk that together.


Just going to cut the little strip to full, maybe like 1/4 inch slides. This is the medium firm tofu.

Or you can use a firm or soft when you cook with soft top for you. Gotta be careful because they breakdown very easily.

So I like medium firm and I'm just gonna cut like maybe quarter inch strip.

Here we go.

And I'm going to show you how.


All straight and basically I just start working it. I try to tighten up that rap. Just tighten it up and try to start getting it even to where I know it'll cut just right. OK now just work it, you gotta work it. There's all kinds of apparatus you've seen these bamboo rollers and things like that. I've been doing this for so long that basically I just work it with my bare hands.


For the price weighted balls deep fry the onion with a pinch of salt.

Next, deep fried green onion with a pinch of salt as well.

His deep fried account in the same way an last air fried cucumber in the same way as well.


Look at that nice Brown crust. That's exactly what we.


To poach the eggs, grab a medium saucepan and fill it with about 2 quarts or at least 2 inches of water at 4 teaspoons of white vinegar and bring it to a simmer. Just successfully poached eggs. You should make.


This is reducing its time to cook the duck breast. It'll only need 20 minutes in the oven at 2.


Parmesan without all the breading, fat and calories, but with all the flavor. Serve over top of the bed of spaghetti top with lots and lots of Parmesan cheese and enjoy. If this looks like something you'd like to try at home, please give me a thumbs up. Thank you all very much for watching. I hope you give this a try and I'll see you next time.


Just going to pour on top of that, you want some sauce in there.

Now.

Just pull off the time and put off to the side.

OK, we got the sauce and the onions and.


Your house smell like hot booty on A Midsummer's Day. So this is me cooking it outside in about 30 minutes. So for the 30 minutes I had the lid on, but not completely all the way. I left a little crack to list some of that, you know, steam escape and you want to make sure that you keep it out of good rolling boil and stir it often to prevent burning.

And here's the sauce. Once it's cooled down completely, it's nice and syrupy, and this is.


All right now, here we go.

It's time to show you what we got now. Remember, I'm a heathen, OK?

A good chef would remove that piece of spaghetti it fell over on my veggies.

Add another ad, not a good chef. Probably would have made that spaghetti flatware. These meatballs don't wanna roll all over the place. You know what I'm saying?

I'm trying to go all out for you guys. I'm telling you you know. I mean, I'm trying to go all out for you here, but.

Shoot I said heck with all I'm gonna do is eat it and it's gonna be all mixed up in there and get it in there anyway. So I'm on a colder here with little parmigiana reggiano cheese.

Oh baby, if you don't like Parmesan Reggiano, don't add it.


No, no, this is sheffey trick is this? Yes, you stick it in the flame and then it just helps slice through it and seal it in. That's right, we just season that. So instead of pepper, now we're going to cut the photographic guy just goes in when it's really, really hard enough.

Clouds of smoke and it and it immediately starts losing some of its backpack. Then Yeah, but this is part of the nerve of the chef.


Alright, so now I'm going to chop up some Dill. Dill just makes it taste delicious, so it's going to add a lot of flavor to your sauerkraut.


Down a little bit I'm gonna add some bread cubes.


Put a little olive oil in here too.

Just a little bit.


Then add the carrots.

Crushed garlic

And the ginger.

And Cook for another 2.


Next, stir in the chicken stock.

And the soy sauce.

And finally, season with salt and pepper.

Bring to a cell.


Save the broth.

Place the save over the other source, burn and strain the broth.


Step 6 prepare the chick in.

Moving lengthwise along the chicken breast, cut into fairly thin slices.

Then take the hard boiled eggs and chop them in half.


Buttermilk at home. You'll probably do about 2 cups, which is about that much case.


So when you're pouring something like warm like this into egg yolks or any kind of eggs and stuff, make sure it's not Hot Hot 'cause it's going to just turn your **** into scrambled eggs. So there we go.

So we had our egg yolks in our sugar and Arbaugh


Here and then we had our egg whites with their buttermilk. Then we combine those guys and then we had all of our dry.


And you can just cut them up.

Here we got some nice local.


Now Pam so spray out the Pam.

All YouTube trolls probably going to call my dad.


Temperature and add the peanut oil.

Followed by the leaks.

Sweat them slightly.


Sims

TA Celsian

And just let these war.


Real quick here, I'm gonna take a little better in a pan.

Turn it.


1 Cup at a flower.

Salt to taste, and an optional pinch of sugar makes everything.


Divided into lemon sized balls.

This is dependent on the size of your pan. If you divide it into the lemon sized bowl, then you're gonna end up with about 8:00 to 9:00.


Any SM boy here.


Sound.

Peppercorn.

And the ginger.

Add garlic, Ginger, garlic.


History.

You don't need to add more water occurs there. Still water in the telephone.


And then wait for.


It is still important in Chinese food.

And a little soft.

Not too much.


Shake some Italian seasoning to your preference.


No, and when I always do, always tap it tap the side.

You don't glop too much, you're looking at about 1:00.


There's the basil.


Wet garlic, so I'm going to do.

Two heaping tablespoons because we're Italian. Whoops, sorry about that.

There we go.

Beautiful get all the garlic off the spoon too.


Reading like to put in my mommys do dried, dried, minced onions, but I'm just doing fresh so we should have put some onions to into the.


Zillow


65 and I've just been kind of monitoring it and adjusting it with the turning the heat up and down to keep it stable, and I'm going to drop these in. Need some tongs so.


Where traditionally, either veal or pork would be used.

Lightly seasoned salt, and if you like a little bit of pepper.

Now you can take the meat and complete.


I'm going to put my oil in my pan.

And let it get a little bit hot and it's.

Doing a little rippling and you can tell it's hot when it starts making little lines.

I'm going to add my onions.

And we're going to saute these onions until they're soft.


In a little bit translucent.

My.


My beef mixture is boiling, so now what I'm gonna do is I'm going to turn the heat down and let it simmer for about 30.


To the bottom of the casserole. So I'm using this spoon.

And I'm just going to cover the whole entire bottom of the casserole with the beef.

OK, so now what I'm going to do.


Amazing sort of smoked pancetta.

Nice and crispy.


The snails and put some fresh parsley in the fresh lemon juice.

A little bit of all of all that now.


That's been the big problem with snails that being heavily doused with lots of garlic butter. I want to keep it nice and light and it smells amazing. The sage have got that really nice sort of sweet spicy flavor and got the crispness of the bacon and got really nice fresh lemon juice.


In a bag will toss that around later and then so I've got these calamari and these are.


Is at a time.

Shake him up and get it coated.


Also, I'm gonna be using some beautiful nice cauliflower.


This is really good quality, beautiful, helpful. It gives it a nice smoky taste. 'cause it's Nokia.


Garlic.

Leave that hole.


On a medium heat without some olive oil and plenty of that in.


In in.

Carrots.

Mushrooms, celery.

Next up, the ham.

N.

Next up, the potatoes and cauliflower again.

Sun dried tomatoes in on the cabbage.

And also is very important with this soup is season as you go. So I did.


Did you know when you put some morgano in there?

Tom.

Basil dried basil.

Give it is there.

OK, that's mean Cookie.


And now we're going to do this.

Songs.

And drink water.


Very sweet and an ideal for sushi or or even even roll for sashimi. Very easy, just with a spoon.

White guys.

OK, next best sushi chef gets very little.

Amanda Weiss


Like Oats as well to this I add 1 teaspoon of salt about a teaspoon.


Half a Cup of milk.


You can use a gallon bag at home. That's what I do, but just make sure you've got some good protection. I'm gonna use a flat side of my meat mallet and the idea here is to do sort of a sweeping motion. So as you come down, just sort of pull away from you. The idea is not to come straight down on the meat, but hit it and sort of pull away from you. OK, and I use my hand here just to keep the the plastic wrap steady and the plastic wrap just keeps the chicken from sticking and the idea. Obviously you've got the thinner side, so you want to start by pounding the thicker side.

And again, sort of a pulling motion and you'll see that after a couple of good wax it just starts to move with the Mallet and I'm looking for about 1/4 of an inch. Again. Nice consistency is going to be the key to your success here, OK?


We're going to add in a blender. I'm going to add the cumin seeds, green cardamom, cinnamon sticks.


On this day, she G heats up.


Just pile on your punch item.

It's so thinly sliced it's going to be amazing. I don't like to have like 2 thick.

Of a piece of bacon or pancetta in my mouth.


Thing sticks, but the Topper on.

I'm going to just put them.


OK, now for the cooking of boiled the Kettle got some water in there, says a bit of time, so we're just going to fill that.

What's the weather Sunday?


Whilst the noodles are soaking, beat 1 egg and then Heat 1 tablespoon of cooking oil in a walk on a high heat and once the walk.


Onion and a quarter sliced red Bell Pepper to the wok and stir fry them for about 90 seconds and then just set them aside.


She wrote me, so which is white miso then? Go ahead and put your noodles on top?


Now for the Chicken Rock and roll 1st add Chicken Bouillon paste. I'm using about 1 1/2 teaspoons then.


Preheat the grill for medium high heat and lightly oil the grate.


That's a good one.


We need one medium onion.

Just sliced.

And we'll break it up.


And just just you know.

Come together.

Alright, so now that there are.

Semi translucent, we're going to just move them to a separate.

Play.


My sweet sauce and my sesame oil.

Then I'm going to just for some burst a freshman freshness, some green onions, some garlic and some Chai Arsema Ginger. You could add chives as well, and then in my pool I'm really added like about a palm full of red pepper seeds, red pepper flakes, seeds at all. Like how much depends on how spicy you want it. I'm going to run it through my palm just to release some of its oils and add it into my sausage on top of my sausage.

Basically making a paste of sorts and I just added in one craft edge and that'll help fine with whole mixture together and before I use it or snooping up into my one ton.


Just gather the edges like this.

Crimp.

Basically, I guess in a quick a freeform box of sorts all four edges to gather them together and just kind of smooth the edges together just like.


Through


Egg and then just code it.


And I like to press it in hard so it sticks really nice.


Do the rest of them fry your cutlets. I fry them about 3 minutes on each side. Now take your cutlass and.


Cases of mozzarella cheese.

And just put it on top. Some of them. You might need 2.


Start by rinsing two dozen littleneck clams, making sure to wash off any mud or sand from the outside, and then put them in a bowl and tuck with cold water and let the clamps soak for about 30 minutes so they can spit out any sand from.


Inside, in the meantime, chop up one large yellow onion you want to end up with, about 2 cups total for this, and when the clams are done, rinse off the clams again and then add them to the bottom of a soup pot and cover with 1/2 Cup of dry white wine.


Turn the heat to high and cover the pot with a lid. Let the liquid come to a full boil an then give the clams about four to five minutes to open up. Then you can remove the clams from the liquid and sometimes the clams are stubborn to open and might need a little bit more time, but if any of them don't open after 7 to 8 minutes, throw them out. The clam liquid this time around was a bit muddy, so I discarded it, but if it looks relatively clearly constrain out any sand in a paper towel lined strainer an incorporate that into your chowder.

But you'll be fine without it as well.


Some Paprika 'cause I want to make this extra red because you know of the flag and stuff. There's red on it and some Worcestershire sauce.

Few healthy plugs in that in a little bit of dry mustard and could also just use like some yellow prepared mustard. If you don't have dry mustard.

Give it a little star. I'm gonna add some tomato paste. I really just like this because it's fun to squirt it out and I get to just like.

Deck it all up OK cool so a couple tablespoons tomato paste and basically I'm just going to bring this up to a simmer and let it simmer uncovered for about an hour. OK one hour later. This is what we're looking at. I just stirred this about every 15.


I'll touch just a smidge of some apples.


Got my bun here. You could heat these up in the oven, wrapped up in foil. Kind of get him steamed.

So I like a little bit of cheese. I like to put the cheese down in between the chili and the hot dog to make sure it gets melted, dude.

Cha-cha-cha chili dog.

See, this chili is Great 'cause it's nice and thick so it's not like running out of the bun. It's just sort of staying where you put it.

And it's not going to make your bun like Super Wet and soggy little onion because I like a spicy. I'm gonna do a little jalapeno.

Little pickled jalapeno there.

Super yummy and then a little bloop. Just like in the cartoons.


Augis

and send them in there for a bath.

What frustrates me now when?


Look at that small.


Transfer the Schnitzel onto a plate. Cover it with a few layers of kitchen rule to prevent a big puddle of oil from forming.

Washer.


In 1/4 Cup of parsley in here in your garden I did I grew it in my garden and I can smell it. The Mint is really strong absolutely. Then we have a clove of 1 garlic or a teaspoon of if you buy the minced garlic in the thing so teaspoon and then this is the secret ingredient secret ingredient alright. It's called sumac sumac which is a Middle Eastern. You can only get in Middle Eastern grocery store. But there is one at 51st and Sheridan so you can get it. You can get it back. What is it?

Spice is just a spice and it's a unique flavor, but it's really yummy. That's about 2 tablespoons and then a teaspoon of salt and a dash of pepper. And that's kind of how you make recipes more healthy as you try to find spices and healthy flavors that are really pungent without.


This we have. This is 3 tomatoes.

It's apparently in the Lebanese, like their tomatoes, so we've got three whole tomatoes here. We've got 2 cups of cucumbers.

Looks all pretty. Yeah very colorful. And then I do chickpeas. Yes, add protein. Yeah, that's always a good way to make a salad into a meal. Adding some protein and it's one can chickpeas. And then this is for green onions.

This is an ounce of feta, and that's entirely so everything's better with a little cheese and then other secret ingredient for Salad is a bread and pita bread is commonly used, but you can use.


In it, the noodles done.

You just put it on your spider drainer here and rip it out and put it in your football.

Yeah, little bit.

There's a. There's a spider like.

Trainer strictly for.


Quite the water still boiling an my vegetable.


My one ton is done.

And beautiful nice one time I put it in.


And I just slowly pull him really nice and hot just like this.

Perfect and then I will garnish the green onion.

OK, and then the dry garlic right here, just like this. Here you go dump.


Dragons and a few shakes of Worcester sauce and they're going to blend this together now. Really, the only really good way to blend meatloaf is with your hands, so that's we're going to do next.

OK, there's two.

Schools of thought as far as meatloaf go, some of them say you should just hardly mix that at all. Makes it in just barely and leave the meat alone. I like to mix the meat very, very well, mixing ingredients in very well and worked in the meatloaf until it gets very smooth. It changes the consistency of the meat. You'll get more of a Compaq.


Work it quite a bit. I like that you may not. So you do what you want. Then take a large baking pan and you're going to form it into a loaf shape. Now what I do is on the top the top. I kind of flat now a little bit and I make it kind of into very shallow canoe shape. If you can imagine so that there's like an indentation on the top. Now this is just so that when you pour.


That it holds it in. Now, this is my sauce that I make. I don't usually measure and you kind of cord into the bowl, but I measured it just to see how roughly what the quantities were. That's about a Cup of ketchup I had about two heaping tablespoons of Brown Sugar, an about Tablespoon and a half or so of prepared yellow mustard, and about a tablespoon of Worcester sauce and stir this together and.


For the meatloaf and you'll see that the sauce most of the sauce will stay on the top of the meatloaf.


Bring a pot of water to a boil and cook your noodles. Mine Cook in about 3 minutes. After that, remove and rinse the noodles under cold water.


Process this will help keep them nice and chewy for the next day.


Remove ingredients in the plastic wrap. Add 2 cups of hot wire.


And while that cooks and Chris up, you can remove all of the clams from the shell with your.


Fingers.

Remove the bacon from the pot and blot some of the excess big and fat with a paper towel and then Add all of your yellow onion and stir and cook that for about 10 minutes to soften, scraping up any of the Brown bits from the bottom of.


To the soup.


OK, I'm going to add my butter.

The salt and the pepper.

The egg yolk.

The heavy cream.

I'm gonna Grade A Little Nutmeg.

Continue to mash.


On hand, as my bread of choice and I like to spread a thin, thin sliced. But I have two A1 teaspoon per slice of pesto. Now the reason why I'm using pesto is because traditionally you would use Mayo, But.

You know, maybe it's not that figure friendly and I'm not a huge fan of Mayo on my sandwiches, but if you like Mario, then by all means knock yourself out. What I'm going to do. It just spread thin slats. Mere of Basil pesto onto each slice.


Pretty much everything so.

First slice is going to get a little bit of cheese and this is going to the top or so. Don't worry about those two slices just yet, and the reason I'm putting cheese on the 1st slice an as well as the top. It's because it's going to act like glue and it's going to kind of stick everything together. So that's you know that's why I'm using it that way. Then going to pie.


I'm on the tomatoes.

You can just use whatever you want.

Just seizing the tomatoes.


Start by adding 2 pounds of fresh broccoli.


612 fluid oz. Cans or bottles of beer. Preheat your grill for medium high heat.


OK, so let's get started. 1st place 150 grams of rice, vermicelli noodles, into a bowl of cool water and leave them to soak for about 15 minutes.

Whilst the noodles are soaking, beat 1 egg and then Heat 1 tablespoon of cooking oil in A.


Of flower or going to sift all of the ingredients. You got that trap house vibe. Making the fish scale here. Get the fish scale you want the flower to be lumpy when you're making pancakes, but you don't want the starting base to be lumpy. Then we're going to add.

**** I like my **** sugary. I'm gonna add some sugar that was about like 3 tablespoons of baking powder. You always need a little bit more than baking soda. Baking soda is like the crazy **** and baking powder is the stuff that will make it like fluffy. So we just need a little bit.

Like 5 key bumps that and then you got baking soda.

Just a little bit, and then we just sift that stuff in there. Oh, also we always baking you always gotta remember.

A little pinch of salt.


How much pan which is put in the pan? **** you. How about that?

You don't want to press on him. You don't want to do anything. What you want to do is just let him sit there.

Your pancakes are cooking.


Now we're going to take some of Montreal's best Maple syrup.


So to make really good pancakes, I'm going to separate the eggs with the yolks in the whites to separate whites and Yolks. You can just pour it back and forth and let the shell kind of cut off the egg yolks and whites. So for this amount of flour, we're going to need for eggs.

See this yoke. See this yoke broke. That's no good.

Can you check this out?

We're going to stir them up pretty much a whiskey sour down here. We're gonna add some.


Surf's em up.

Couple spoonfuls.

This makes about 3 quarts.

Add some of our.

Croutons

could use crackers or even go without.


Or tissues.

This will prevent your chapati from sticking on your pan. Place it on the pan and let it stay for about a minute before you disturb it. You'll notice the color changing and the bubbles appearing on top.

You know it's time for you to turn it, so comment on it and then apply your oil about a tablespoon.

I like doing mine from the edges because this makes it easier to spread the oil. The chapati pan is concave in shape and so the oil automatically by gravity is going to flow towards the center. Now turn it over and apply oil on the other side. Again, notice how I like applying my oil from the edges.

It flows towards the center and then I spread it.

Make sure you touch.


Put a tablespoon of butter in here and a little bit of olive oil.

So this is a great party.

Super.


Alright, so now I'm going to head shop this all up. We're going to go ahead and put it in here.

Touch it, can you give it? She said delicious flavor.

But we can instantly smell how delicious it is.


One can.

Of diced tomatoes in here. Now I'm going to use cannellini beans, which are basically white kidney beans. You can use red if you want or one can of one can of the other whatever you like, but I like the white ones.

Add 1 Bay leaf.

Add a couple Springs of fresh thyme.

You have to.

Time in here.

Rosemary, you don't have to worry about taking him off, 'cause they'll fall off and it's going to be delicious in there. Then we're going to add 48 ounces of chicken broth right in here.

We're going to let this come up to a simmer or a lot of code for about about it.


Add in our food on noodles.

Because you Don noodles are already precooked.

We only need to let them cook for a couple of minutes.


To add, are the Shard.

And the tofu.


Begin by preheating your oven to 300 and.


Mixture over here meatloaf.

And spread it evenly over the top.


Big the meatloaf in the preheated oven for two hours or until the internal temperature reaches 165 degrees when measured on a thermometer.


Along with the chopped onion.


Gonna do is just drain it. Now. The reason we're not cooking it in this liquid is if you do that. When pasta cooks it absorbs a lot of liquid. It is going to absorb a lot of this little liquid, and that's exactly what we don't want. So then we just cook this al dente. Over here I'm going to finish up in here. Still get the delicious flavor.

This has to end like this.

Very easy, very delicious. Makes the whole house smell good.

Anyone is going to make this alright? So now that we have all of our pasta N and go ahead and.

Fish out all of our stems and our Bay leaf.


Had some really good quality tomatoes.

And give that a stir.

Also add some peas, some sweet peas. This gives it a really beautiful sweetness.

Next, add a good quality chicken stock, either homemade or from the store. Also adding some water.

And one of the secrets to this dish I'm going to use some Parmesan Rind and that just lifts the dish. That just makes it extra extra special. So just pop that in.

And the secret to this dish is we're going to put it in the oven.


So now we're going to do. We're going to add some parsley.

That's a piece of that some salt. I know it needs salt.

Ground black pepper

also at the park up with Tony and that will continue cooking in the soup so give.


Are Calamari right into the?

Hot oil

we put the top on this so that it doesn't.


Nice and Golden Brown and go ahead and remove him from the oil.

And we will put them right over onto A.


Should have done.


Drum color

it's done and now it's time to remove it.


Green Chili

Drop Ginger.


Now.

Onion.


Z.


In a small bowl, mix the yeast and sugar with a tablespoon of warm water to activate.


Filling, place the pistachios and raisins into a blender and blitz to create a coarse powder, almost like sand.


Take a large pinch of the powder and place at the center of one of the dough balls.


Fold the dough around the powder to enclose it inside.


Transfer the non to a baking sheet and place under a hot grill for between two to five minutes and watch the Magic as they.


In a mixing Bowl you can start off by putting 2 1/2 cups of all purpose flour.

Along with the flour you can also add 1 tablespoon of cumin seed.

Saw is literally the preference of the person, but we've added two teaspoons of saw in this. Then we're also adding 1/4 Cup of oil as of right now, you want to go ahead and start mixing and you want to mix all of the oils and everything to the point where if you were to motion in your hands, you'd start to get chunks in him.


We need the dough to be hard and not soft, so we're slowly adding water to what we want to do with it. Once out of the flower has been just combined together, you want to go ahead and start meeting this on a counter just so you can break everything down.


Then you're left with this cone. Start filling that in with the potato mix using water. Again, we're going to be applying that on the rim of the samosa.


Now, deep frying is pretty typical. You just turn on the stove and let the oil heat up and then just deep fry it and there you go. That's your similar.


Just flip it around a couple of times in the flower.

And once it's completely covered.


Flip it.

That's done, we're gonna move it over to the key wall and repeat the steps.

It's filled up. We're going to move it over.


So it's been 25 minutes. I'm going to take the chicken out of the oven.

As you can see us.


I like to put a lot, but again, it's your preference.

Next

once you've got them all topped with marinara sauce.


Until then

All right, it's been 5 minutes, so we're gonna take the chicken out of the oven.

Jesus melted.

Take one piece or one.


Simmer, simmer several minutes and when it starts to Thicken, add grated Parmesan Anne Greer cheeses. When they melt, set aside on low heat.


Gonna do that to add more Greer on the ham and some Dijon mustard.


The faint of heart pop it in the oven under the broiler for a couple of minutes to toast the cheese.


Stop and let it let it sit for awhile. Arbroth has begun to boil again.

And our veggies and mushrooms have begun to cook.

We're about ready to.


What to do with a potato is just generally chocolate like so, and then we're going to add a little bit of butter and mix it all up. Simply say it's all pretty straightforward.

Now what we can do is add a little bit of salt again to the whole mixture. There will be a paper.

So obviously I got to taste.

And then we're going to pop in a little bit of butter. Now, if you have been health conscious, obviously you can use a little bit less. I know some of you out there are. I'm just going to put that in arc so and just gently kind of mix it all together.

And try and get as many of those lumps out as possible, and then I'm going to use one of these. These are great. They may get your busy if you haven't got one of these, you can mix it by hand. Don't worry if you spill bit on the edges.

And we're looking good now looking good. Try and get as many of those things out now. The important thing is when you mix and match play so you don't want to keep mixing, mixing, mixing, 'cause otherwise ends up.


Yeah, we got it Mashed potato. This ones got chimes on it. You can just pop a couple of nice sausages on top there.

Like so and I've got a little bit of vegetable. Just got a little bit of cabbage there. A little bit of cabbage himself, but obviously you can have peas or whatever you like.

And finally got Little Bear Caramelized Onion always goes well like so, and then we can just put a little bit of gravy on it. And you've got a fantastic meal. So obviously put it is. And if you like a little bit more pepper, you can put it on as you want that.


If you want to use real chopped up bacon, that's fine as well.

1/4 teaspoon of granulated garlic.

We're going to throw in a couple of tablespoons of milk.

1/4 teaspoon of salt.

And last but not least, 1/4 teaspoon of freshly ground black pepper.

I'm just going to grab my potato masher here, Anne. Mash this up until everything is really nicely combined.


I'm going to show you one of the ways I make shepherds pie. So little bit of all, not too much. Got a nice hot pan there. Now. What I'm going to do is I'm going to put about 500 grams half a kilo of mince meat so it's going to be lamb. This one, so it's it's alarming thing here.

No, just had a little bit of salt and pepper to this obviously do that for page and now what you want to do is really just early try and break up there.

Alignment and the time get it ground so you really only want to cook it for about two or three minutes on a fairly high heat.


This potato nicely add some chopped coriander leaf.

We can squeeze some lemon juice.


For this matter.

Little more.

And just spread it and make a thin sheet.


Not much.

Do you want to prepare your better? I'm using about a Cup.


A little bit of Caprica.

A little bit of black pepper.

And a little bit of Cayenne Pepper.

Oh, and also a little bit of salt. Now I'm using seesaw because I couldn't find The Reg.


Then you want to get a zip lock bag and you want to put your chicken wings in the bag.

They're gonna add your flower.

To it in, give it a really really good shake.

So that all of the chick in is.

Lightly coat it with the flour.


I really like to use Franks red hot pepper sauce instead of Louisiana, but I didn't have any. Then I use add pepper to that.

Garlic powder, melted butter.

An I stir it up. Mix it up really, really good.


Then I add celery flakes.

And parsley.

And then I stir that in.


And then you want to add your Buffalo sauce.

Once you get it all on the chicken, want to coat the chicken? Want every inch of the chicken covered in Buffalo sauce.

Or as much can get covered.


Very sharp.


I need 15 grams salt approximately 1 tablespoon.


Of lactic acid.


A nice even coat of everything.

On top of the chicken breast you want to make sure that there's no spot of your chicken breast that's not covered with flower, 'cause we're building a seal here and we're establishing a crust and what we want is to not press it in. We just want to make sure it's nicely even coated, and if you just get it coated very simply and very easily without trying to get too much on there, it's going to be light as a snowflake, and that's kind of what you want. You want it to be really, really crispy on the outside, and you don't want that bread and cake down, so just wanna make sure even coat all the way through. You know you'll see some people really press it down.

I don't like to do that. I like to just flip it a couple of times, cover the areas that are still uncovered with all three of these ingredients.

And there you go. You gotta perfectly breaded chicken breast right there. OK, so we're just going to do that with all four of these chicken breasts. And then we're going to Saute Minna Panta.


Parse out over these chicken breasts and you want to be again. I've talked about layering for this whole recipe. You don't want to have too much of anything you want to have just enough.

So you get a little bite of sauce, crispy chicken and cheese in every single bite. That's the idea, so I'll just spread that out and I'm just going to take the back of my spoon.

And sort of push it out.

Almost to the edge, so perfect we've got that.

I've got a little bit of whole milk mozzarella cheese. Same idea as the sauce. Now this cheese is going to melt and it's going to spread out a little bit as it melts. So I try to keep it a little bit more towards the center.

Just to accommodate for that. But the good news is when it melts off the side, you get those beautiful crispy Brown bits of cheese is sort of stick to the pan. I always like to eat those.

All right, and again, Chicken Parmesan. I want to Gild the Lily just a little bit here. I've got a little more Parmesan Reggiano. Remember, I put that in the season breadcrumbs during the breading process and I want to just take a little bit more as a nice sort of Nutty and salty quality to the mozzarella, which is going to get all warm.


Combine 3/4 of a Cup soy sauce.

3 quarts of the Cup Brown sugar.

3/4 of a Cup of water.

One minced garlic clove.

Two chopped green onions.

And one tablespoon toasted Asian Sesame oil.

Whisk the marinade together until the should.


Go back.

For the marinade over the ribs and squeeze out all the air.

Then post the bag and refrigerate the ribs for at least three hours. The ribs are even.


Then you can do this in the oven, but you know I'm going to do this in the frying pan is just easier this way I don't need to put on the oven right now.

You spread the oil around and now it's time to fry up the bacon.

I've got very little oil in the pan because you want to hear that.

You could smell this right now.


Eggs whole eggs.

What vegetable oil? When you soybean oil, parsley, Pickles, pickle juice, capers, onions.


Rabbit, a nice seasonal white flat fish Whitefish. It's going to be you want a flaky fish with your fish and chips.

Pieces that we want.


A half a Cup of milk.

And one egg.

And mix.


Mustard.

And a quarter of a Cup of ketchup.


1 tablespoon of yellow mustard.

1/4 Cup of ketchup

and three tablespoons of Brown sugar.

Stir to combine.


Feeds carrots and peas. Then you want to go ahead and start mashing all of your potatoes up, but try to keep them to the point where you'd have chunks in him.


Now in a frying pan you wanna use quarter Cup of oil and then you want to drop in all of your Cuban seed and let it fry up. On top of that you're going to add in all of the vegetables and just stir them around for about 5 minutes.


Once your frozen vegetables are ready, you can go ahead and add them into the mixing bowl with the potatoes. Add in your pepper your saw and the freshly chopped up herbs.

Mix everything very well because you won't.


Just to make it a circle and then cut it in half so you have 1/2 of a circle and then you want to put water around the straight edge and fold them together into a little triangle.

Make sure you place one flap over the other and then you want to press against the flap. So when you deep fry them they won't open up in all of the vegetables won't come out of it, so press as hard as you can so they complete.


Missing.

Into a bowl, place 1 teaspoon of the wasabi paste.

Pour in the soy sauce.

And the sesame oil.

And half the chives.

Now mixed together until all the Wasabi.


And place all the puree into a bowl.

Add the lime juice.

And mixed together.


Steffel cut the tuna.

Take the tuna and cut into four slices.

About 1 centimeter thick.

Place.


Now spoon a little of the soy and Wasabi dressing onto each piece of the tuna.


Carefully place a teaspoon of the Apple puree onto the tuner.

Now go.


Prices of Radish.

And a pinch of chives.

And there you have.


That I have a well baby pan that I'm gonna just lightly out of Berlin.


Start with a very large bowl that you'll be able to fit the beef in at 6 cloves of minced garlic, half of a large minced onion.

1 Cup of Brown sugar.

And three teaspoons of ground black pepper.

Mix to combine all the ingredients.


To the same bowl, add 2/3 of a Cup of soy sauce.

1/4 of a Cup of sesame oil and mix thoroughly.


Now add 4 pounds of beef short ribs and allow them to marinate for at least 30 minutes or up to one day.


Start with 11 wedge first.

Put that right on there, and then you're going to alternate the shrimp and the Scallops.

Sure, you get some nice and even.

Are you just going to feel dated the whole kebab up?

Another got enough right? Should we add one more?

Add one more shrimp.

Courage that should be good. Now you want to make sure that you don't put him too close together as if you put him too close together they don't cook all the way around.

Now there.


Brew uncovered over medium hot key for about 6 minutes, turning once. Brush with reserved marinade, the one we set aside earlier related 10 minutes longer until shrimp turn.


Pan is hot and I'm adding oil.

And spread the oil.


A few minutes for the cheese to get melted.

And finally, fold those are.


Add finely chopped onion and Saut until they turn Brown.


And let it cook till the raw smell of the Ginger garlic paste goes away.


Next I'm adding half a spoon of chili powder, half a spoon of coriander powder.

And half a spoon of Garam Masala.


Then I start massage ING the cabbage with my hands and soon as liquid, running off the cabbage, which is good when it looks like this I see.


Divide the liquid evenly between jars.


Aquite reached the cabbage.

The jaws remained room temperature for.


How to make it?

OK, we're going to start by making our pasta. I'm using the mini bow tie pasta is because they're so cute. You wanna bring that water to a boil animal salt there and tossed him in. We're going to cook these into their aldente. I like saying that song could be fine aldente. OK, so these are perfectly could go ahead an drain them and then rinse them off with cold water. Place them in a bowl. There they are nice and cool.


OK, never there are bacon. I'm using Turkey bacon. You can use whatever can you like. Go ahead and fry those bad boys up just like that. Remove them and let them drain.


Can we going to add in our bacon? I crumbled it up just like that. OK, now we're going to add in our. We're going to talk around a bit, make sure we have enough bacon I like.


The cardamom

the clothes.

This.


Problem.

Look up.

Yeah yeah yeah yeah.

But look in the garlic ginger.

Friendship.


Something funny.

Why?


Call Papa


Add a lot so add in our chopped up cherry tomato.

Yum season all night. Come some black olives. I love like olives so I add a light but you can add you know little alot whatever.

And they're going to add in a really good quality Caesar dressing. You can make your own or pick some up in the, UM, I think I got that like in there.


Disgusting right now we're going to add in some Romain lettuce the lettuce. I was really surprised at the lettuce taste. So good in this dish. It makes it taste so fresh and just crunchy. It works so good. I love it. So go ahead and your lettuce in there and they're going to add in some shredded Parmesan cheese sprinkled that in there a lot or little. Just whatever you like now just toss it all around and guess what? You guys we are done.


You need to chop some garlic.

Then you have nice big cloves of garlic and press it with the back of your knife. Get stopped easily so this is 1 easy way of chopping garlic.

Your love garlic naan. Yeah, I know if my family whenever they dine outside daughters will definitely ask for colic now. And actually if you see in the Western cuisine also we all love garlic bread, right?

So garlic man in India is also very very famous.

And you can do it.

At your home now, because you got a gas oven tandoor.


Come up with a big pile of fried fish, which is not what you want. As you can see, it's a nice crispy fish and chips. As a matter of fact, it's going to be a great fish and chips.


You don't wanna add it to anything at all. Maybe just want to put it on your plate like that. We have some green peas. It's not necessary, but it's a nice little touch that we do here. You know why they're called Fish and chips because you got fish and got chips.

Right, so you can't forget the chips. Chips are nothing more than a French Fry. Your adaptation on it could be anything you want in it. Traditionally in in the UK it will be at what we would probably refer to as a steak fry, something a little bit thicker, a little bit bigger, but you cut it anyway. You want, you know, use your imagination here. I simply take some fryman butter instead of oil, so there potatoes that have cut. I've tried to limit oil a little bit of garlic butter, I should say so there you go, salt. So we're going to take these.

Look at that.


Little bit of salt.

I have some rice wine.

Some light soy sauce.

Some corn starch.

Mix this up.


The edges, so that's nice. Now what I've got here is a little bit of grated cheese. This is just normal, mature sort of cheddar, so you can just sprinkle some of that on top of there.

User fault just to kind of rough this up a little bit and it gets some of the cheese in there as well.

Because all these little fluffy bits you create databits ago Brown and give it the effect. So by that and again a little bit more cheese, just a bubble on top. Now we're going to put this in the oven for about 20 minutes. I'd say around about 222.


Put young, you name.

Because it's being grated. Obviously it's not going to take that long to cook, and we've got the garlic in, which is sort of mix it around.

Again, do the same with a carrot.

Hey Cortana.

Good selection of things here. I mean, obviously you can add things to say something. You can add some peas in whatever you like, so we get that with in there.


Rosemary and some time already got it sort of chopped up there quite fine, so just going to sprinkle that on.

Is it a nice flavor? We don't need to cook this very long.

Probably at the stage where really we can add a little bit of chicken stock. Just trying to make sure the red wines mixed in and.


And then really, we're ready to put the two together, so I'll now show you, you know, just putting the two together and we're going to put it in the.


The Cook just put the minutes in here.

That's it.

And then we're going to.

Leveled out a little bit and then simply just put the mashed potatoes over the top.

Before they were just going to sneak a few peas in it just give her back.


And then adding in some ginger and then my favorite spice rub which is a spicy Tokyo rope and it is absolutely delicious. It's perfect for anything from a nice sauce to even tofu, so I love using this so I'm going to add some in. And Lastly, I'm going to add some grated garlic and I'm going to do is mixed up.

And makes a super simple and super delicious sauce to dip our veggie rolls in.


Super delicious, now I've used these, but this is the simplest kind I found, so you're going to simply submerge it in some water just for a little bit. Take it out and this is warm water.


My wraps, so I'm just going to do a nice thin layer of vegetables so my Peacock tail some cucumber.

Bell Peppers

carrot. Look at the pretty color and some radishes and you can of course mix.


Start by cooking one box of elbow macaroni according to the package directions. Drain, rinse and cool, then add to a large bowl.


They don't assume is an easy. Can't get it now. Augusta, Remus.


Add white wine or sake and 200 milliliters of water.

Cover and bring it to a boil on medium heat.

Boil the clams until all the shelves are open.


Reserve the broth and the place the clams onto a plate.

To help avoid drying, cover a plate with a plus.


Alright, and refried beans are done. You see how nice and thick they became. I'm going to go ahead.


Roll this up or burrito is done.


We have our filet that's cubed. I'm going to add about a teaspoon and a half of salt.

Just like that, we're going to add some fresh black pepper.

Chinese fresh black pepper has a much more flavorful taste then if you get a ground already.

And these are pretty cheap in get him at any store for a couple Bucks.

So just like that.

We're also going to add A.

Teaspoon or two of seven spices and spices gives it a nice worldly flavor. I'm also going to add just some olive oil. It helps them eat Brown nice and crispy while it's on the grill.

So just a couple tables.


At this point, you want to make sure your grill is preheating. You want it on a medium high heat because this is very tender meat, so you're going to cook it just like you would cook a filet steak. If you like medium, rare, medium rare. So I'm going to leave about an inch at the end of the secure.

Poking your meat.

I'm gonna use a piece of onion.

Having you know, put it's all up to you can put alternate meat, vegetable, meat, vegetable you can do 2 pieces of meat. One piece of vegetable, whatever you like.

So just like that see, put it on a plate and then we can do some Peppers and this one.

Is green pepper and these are nice christmasy colors too. So if it's around Christmas time, you can use the red and the green.

See Christmas colors kind of funny.

Green pepper

put another piece of meat.

Just like that, see how pretty that is, so you just keep going until you're done, and then when you want to barbecue them you want to barbecue them. If you like them medium, well you want to do about 7 minutes on each side. If you like it medium rare, you want to do about 5 minutes on each side.

So just like that, I'm going to finish these up and I'm going to barbecue them.

I'm going to show you how to play him up.


Melt 4 table.


Spoons of butter in the microwave, then warm up 1 1/4 cups of milk. We like to use 2% but whole milk works too.


The whisk for a fork, then combine the milk with the flour. Stir until you no longer see large clumps of flour. Were using a fork here so we don't over mix the batter overmix batter mix.


Add a little butter then he is 1/4 Cup measuring Cup to spoon the batter onto the pan.


When the edges look dry and bubbles start to appear and pop, flip it.

Once.


A tablespoon of butter to the pan. I'm using my funky egg roll pan simply because I like the grill marks. A lot of people have asked where they can get these and you can get them from our Amazon store. I'll put a link below.


And now you can add the sugar if you'd like to, but this part is optional.


And at this point you can have the key, which is also a.


Look at these great large deli style slices just like you get a deli counter and putting one slice on half the day gets.

And on the other hubs.


A good sprinkle of the cheddar cheese.

And then I'm just going to pop which easy one.


100 degree oven for and about 10 minutes until they're nice and Golden and that Jesus all melted. OK, they should be ready now.


The factory.

The drive meant.

Select

lemon juice.

And then, finally, I'm gonna eyeball it about 1/4 Cup of extra Virgin Olive oil.


Mix in all the lemon juice, the olive oil, the dried Mens.

Oldest beautiful colors together.

By the way, it's a bully when you go to a Lebanese restaurant. This is the first item on the menu, and when you're inviting people to home, if you don't have to bully, it's like you're you're not.

Offering much for your guests.

I'm gonna mix it gently.

Because we want the party to be fluffy.

Look at all these beautiful colors mixed together. It's not so good. It's gonna be delicious. I'm gonna taste it in a second.

This is just so good.

By the way, I can eat this dish every day of the year. I love it. Love it. Love it.


OK, and next we're going to slice our chicken into chunks and you can cut the larger part of the breast in half. I like to cut the tip off because it's kind of a smaller piece. Once we cut the larger part of the breast in half, we're just going to cut the chicken in a nice small chunks so it'll fit on our skewer with our vegetables and go ahead and throw those in with the vegetables. Everything is going to get cooked so it doesn't matter that is touching the raw chicken, and when we're done with this, we're going to go ahead and we're just going to add teriyaki sauce.

To the chicken and the vegetables and we're going to mix it all up and let it sit in the fridge.


Comes the fun part where we get to add or teriyaki to the vegetables and the chick in. Sometimes it comes out pretty slow but I'm gonna go ahead and use the whole bottle. This is a lot of chicken and a lot of vegetables and now we just take all this and we mix it up by hand and we just kind of massage the teriyaki sauce into the vegetables at end of the chick in. Make sure you get every single piece in there working real good. Just getting good coding on the vegetables.

And on the chicken, I like this particular church chicken teriyaki sauce. Not exactly sure what brand it is, but it's pretty sticky. It's not very runny and it sticks to all the chick in in all the vegetables really well.

And you want to make sure that you really get in. You know side the pieces of pepper like this. You have a corner, just you want to make sure you get all that teriyaki sauce in and around the whole pepper, and I've spent about 5 minutes just really slowly but surely mixing up all the vegetables. All the chick in all the teriyaki sauce. I want to make sure that this stuff is just full of flavor. And as you can tell, iris is really, really excited about this.


Show you one or two of these, uh, you do the same thing for everyone, so you basically you start anyway you want. I like to go onion.

Green pepper

Red Pepper Chick in.

And we'll try to find a nice little piece of jalapeno and I like to put the jalapeno next to the chicken so the chicken will actually absorb a little bit of that spicy heat. And then we just repeat the process. We go, onion, green Pepper, Red Pepper.

Chicken, jalapeno and alapi nose is a It's a little bit smaller of a piece of pepper, so you basically you just want to turn this cure slowly on the jalapeno. Take it all the way through and that'll poke a nice little hole through their onion, green Pepper, Red Pepper, Chicken.

Jalapeno

it will go ahead and top it off within.


Grilling, so we're just going to take our kebabs. We're going to put him on a Red Hot Grill side by side all the way across, and a lot of times when I'm grilling. I'll leave the dogs inside because I don't want him to accidentally get burned.

They really would not appreciate that.


Hey everybody, and welcome to the Wolfpit. They're going to make beef and refried bean burritos so we start off with two and a half pound Chuck Roast, which you can tell. Obviously it's still frozen. Got a cold pan. Frozen meat.

Now we're gonna add 124 ounce jar of Salsa and I'm using a medium chunky salsa today. You can use any kind of salsa you want your favorite kind.


Now we have two cups of water.


Teaspoon of salt.

A tablespoon of oregano.

2 teaspoons of cumin

Now I'm going to bring this up to a simmer. Put a lid.


The airport place the garlic.

And Bacon.

Pour in the olive oil.

Turn on the burner and store Friday ingredients.


Now add the cabbage leaves and submerge them in the broth.


Pour in the milk.

And the salt.

Any black paper?

Hidi ingredients and mix again.

Now remove the baby.


Whisk 1 1/2 cups of all purpose flour. 2 tablespoons of sugar, a whole tablespoon of baking powder and a little bit of salt together in a bowl. We know the whole tablespoon of baking powder sounds like a lot, but trust us, that's what makes the pancakes extra fluffy.


My girl.

Choice.

Sesame oil

who?

Alright.


Dilly shall we, first of all, transfer your chopped Napa Cabbage in a large ball and give it a good wash with cold water.


Next, add 5 tablespoon of salt or sea salt in a ball and mix it together with a clean hand.


Once the mixture is nicely combined, tested an add red flakes or salt to your taste. You can adjust the taste as per your like.


Now transfer your freshly made kimchi in a tight container.

And close the job and keep it in the kitchen counter for four to five days or run.


And then one tablespoon of olive oil.

Go ahead and lightly mix those together.

The first


We're going to add into the Medium Size Bowl is 2/3 a Cup or 60 grams of whole wheat bread crumbs. Whether or not you want to use seasoned ones is completely up to you and then 8 tablespoons or 40 grams of grated Parmesan cheese. Mix both of those together.


Cooking spray.


Let's take them out, put them over and then evenly distribute half a Cup or 123 grams of pasta sauce across the top.


Of them.

And then 3/4 a Cup or 84 grams of reduced fat mozzarella cheese.

After that, put them back into the oven on 450 for around 5 to 10 minutes or until your cheese is melted after 10 minutes. For me it does look done, so I'm just going to take it out.


Make the Wasabi or Japanese horseradish.

Add the water to the wasabi powder.

Now mixed together to make a smooth paste.


Add a little bit of water to deglaze the pan and also Cook the spices.


I was hot.

And I'm going to start making dosa.

For crispy edges, I'm adding some oil.


Sir.

Sterling


We also put our peanuts in.

You can use chess shoes if you want to.

Turn the heat off.


Those is to add few fresh herbs, chives or nice or maybe parsley and some butter.

If you've done all of these things.


Need the door will to make it very soft then only we can make softer parties.

The door is ready.

Now cover it with a wet towel and keep it aside for 10 minutes.


And knowledge.


Listed in the week floor.


And roll it in round shape.

Make it very thin and use very little floor for dusting the door.


Look like and. These are miniature nuns. My gas oven Thunder is nice and hard, so let me kind of place this garlic nuns.

My favourites and actually everybody's favourites. So on this wow look at them.

If you have this piece of equipment in your house.

All Tandoori cooking is so simple.

Now let me cover this and cook it for around 2:00 to 3:00 minutes. Turn it around and then cook it further for another 2 minutes. You need to actually also check because the gas range in your house might have a bigger burner and the intensity of heat would be higher. You have a glass lid. You can always seafood getting cooked that's important. I'm telling you some timing, but you can also note and see here, kind of.

Visually look and see, oh if than answer getting puffed, you can always turn it little less than 3 minutes, so let it get cooked for around 2:00 to 3:00.


Start preparing the Mashed potato sopio all your spuds and then chop them into chunks.


When you potatoes are ready, put some hot water on the go in a saucepan and then leave them to boil for about 15 minutes.

Once you put.


Pouring your dash of milk and then putting in Noble butter.


Then get your potato masher and then mash the potatoes so they're nice and smooth.

Like me.


Fish.

Firstly, spoon out your mint sauce into the dish and then never let out. So it's nice and flat.


Now now I'm going to turn the Heat back to medium low and place the first slice of radium.

Now what I'm going to do is lay the cheddar cheese over the top. You can use sliced or grated if you want. Of course I'm going to use just enough cheese to cover the bread.


That Tablespoon of butter to the pan. We'll flip the grilled cheese over and allow it to cook for an additional 3 minutes. It's interesting because I don't know how many times in the past I've struggled with trying to spread the butter over the bread and ripping the bread up. This method is so much easier.


I'm going to put two chopped garlic cloves into the olive oil.

And just give him a.


So I got the greens. They have still a little bit of water clean to their leaves and that's nice. It just helps them well. It's a little bit. You just give the green sister so that they're coated with olive oil.

Once the greens have wilted down to kind of your desired consistency, you can just turn off the heat and set it aside until the rest of the soups ready. I'm just going to divide the.


The noodles between the bowls too, so I'm just going to skip out about half the noodles.

And some broth.


Crack 2 eggs into separate cups.


Only heat the hollandaise in a small bowl over a pan of simmering water.


For the hollandaise scatter with chives and grind over some black pepper.


We're gonna put a little squeeze of lemon juice in there.


But how he's gonna fall?

Shut up.

Now, this is what you're gonna put in the shelves with your escargot snails.

She got that mixed up.


Show the.

You drink.

Mystery.


We're going to Saute a little bit of onions.

Peppers and garlic.

And we're going to just cook these. Just cook the raw out of him. We're not looking at. We're not looking at Brown, and we're not looking too.

We're not even looking at translucent, we just want to get that Rovick now.


Just give us a good quick chop chop.

Without the binding agents of milk bread and eggs, you never really going to get Meat Loaf. You're going to get kind of like.

A big brick of.

Dried out ground beef. Let me salt and pepper these guys up a little bit.

OK.


6 drain the poach tofu using a sieve and add it to the walk.

Stir gently to combine.


Dissolve the cornstarch in 2 tablespoons of water. Add to the wok and bring to a boil.


8 remove the Walker Skillet from the heat and sprinkle with Sesame Oil Szechuan peppercorn powder and two tablespoons of scallions.

Stir until the ingredients are combined. Sprinkle with the remaining scallions and serve.


Cut three skinless, boneless chicken breasts into half inch strips.

As well, after working with the chicken.


Break one egg into a Boulder dish.

And then whisk in 1 Cup of milk.


Now chill the chicken in the fridge for at least 20 minutes. Don't be tempted to skip this step since it's important in making the breading adhered to.


For three to four tablespoons of cleaning.


So the first thing you want to do is take the end and tuck inside.

In men keep falling and when you come in.


And the next thing that we need is bacon. And what I'm doing here is, I'm just slicing the bacon up really small so that it's going to.

So that it's going to fry up much easier in my frying pan, so let's get all that cut up and we'll get that into the frying pan.


Out of that, one recipe of dough. I created two dough balls, so the first thing we need to do is roll out our dough with the.

Rolling pin

You can see that's a really nice though you can see the air bubbles. The little air pockets in the dough.


Now I'm going to flower my pizza Peel.

And I'm going to pop that on there and what the flower is going to do is going to. It's going to.


The whole pizza slide right off the pizza peel or the pizza paddle and it will slide right onto my baking stone. With these you can either do this with flower or you can use cornmeal which a lot of people like, but it makes a little bit more of a mess in your oven, so we got down the.

Sauce are cheese and now we're putting on the pepperoni. And then I'm going to get some bacon on there.

Alright, let's just get the rest of.


Horse Wash. I usually get rid of the top 'cause I nobody really likes to eat it.

And if there's any bad leaves, just take him of.-.


So we'll start by preparing the onions. Cut each end off, chop them in half, and then peel them with a sharp knife. Carefully. Finely chop them and then set the onions aside.


Out.

Put it on the wireless and keep on high flame.

It's ready now.


I play some guy or it.

It's ready now.


Link in the description and it's going to be very simple. Let's do it. First thing, I'm going to talk when I put my small pan cooked up and I'm gonna switch it up to medium.


Just a little bit.

Hello.


Bread and we're going to go to our PM.

Kind of small piece of butter and throw it on our PM.


Put up with our other piece of bread with the mainly set up to make sure you actually keep the heat on medium to medium low when you have the sandwich in the pan as it actually helped the cheese melt proportionally before the bread starts crying too much and I let it dry for a little while until one side of bread actually grills a little bit and it gets a little bit of a collar on one side. The beauty of this recipe, it's very simple. You could do it in any way, but you don't have to go outside to grill it, so why not OK, once that looks like it's about to be done, so we're going to pick it up.

And flip it.

And if you don't do it enough on one side, we can come back to improve it and flip it again. So we know that we need to hold a little bit longer.

You can smell the cheese delicious inside this sandwich.

The other side looks like it's completely ready, so I flipped it and we're going to let it sit for another side to make it as.


The stone the oven is set at 500 degrees and I'm going to let that pizza go for exactly 7 minutes.

Anne here.


In the pizza showing you how hot that pizza stone is.

And here's the finished product.

And I'll tell you, this is 1 delicious pizza.

So let's cut it up and.


Saucepan, keep the water at a low simmer while continuing to make the rest of the dish.


Add the garlic and Ginger to the wok and continue cooking for an additional 2.


Sauce and return the mixture to a simmer spring.


One of these cells.

I'm gonna put now about 1/2 a.

Half teaspoon of butter mixed in there.

My take one of my snails and I'm gonna stick it right down in that shell.

With another half, a teaspoon of the butter mixture on top.

Put it in my desk.

And I'm just gonna keep doing that until they're all full.


Over here.

Heading into place.


Crossover garlic.

OK, now we got our garlic peeled. Gonna take it.

Really fun.


But you got your garlic minced up.

And add it to your butter.


After that you cut the pork into things slices like this.


And event them.

OK, next you cut the problems into two halves vertically and remove the black.


Give it a little shake to get rich off the excess water and lay it on a flat surface liar plate or cutting board.

Replace the vegetables in a row across the center, living around 2:00 to trip inches on each side.

Two cucumber slices, two slices of pork and two shrimp halves at the end. Remember to keep the Orange side of the shrimps facing down. Now we roll one to two rails first, then for both sides in what?

You can also include some kinds at the end, like they normally do it in Vietnam and then roll the rapper gently but tightly. So done you see the veggies, the pork, the poem Nicely show up in a row.


All right, just to confuse you, I put mine in a second bag as I thought I had a leak. We're going to squeeze out as much air as possible so the meat is immersed in the marinade and then we're going to put that in the fridge overnight. Not a bad idea to turn it over once in awhile.


Aids and we're going to Brown those in a very.


450 for 15 or 20 minutes until there nice and Brown were going to pull those out and reserve until needed.


I put a heavy Dutch oven on medium high heat and I'm going to put in some clarified butter now. This is supposed to be something called G, which is basically a clarified butter.


Work right? So I want to put my butter in. I'm gonna throw roughly chopped onion in there with a big pinch of salt and we're going to Brown this. And I'm not talking Golden Brown. I'm talking almost Golden black that's going to add sweetness and a depth of color to the sauce. So just keep cooking him and right there you're thinking that's probably good. It's not. Let him go further, OK?


Browning, I'm going to get my spice blend together, which is cumin.

Cinnamon.

Black pepper

Cayenne. In a lot of it.

Dry mustard

An paprika, OK and all that will be on the blog, of course.


There's.

Little bit of barbecue. I can't call it a barbecue meatloaf without a little bit of barbecue.

Don't forget that so everybody's got their own version of it. You probably grew up on it, or had it growing up. We don't want to do before we do anything is taste this meat.

Very important, because we're going to load this up and you don't want to come back an hour later and find out your meatloaf wasn't season properly. You know we make our homemade sausage at the restaurant. Was the guy who piped without tasting? I'm going to wash my hands real quick.

Let me taste this.

I'm going with that.

Season properly salted correctly.

Good balance.

Good show.

All Right, This is now the fun part.

Put it right in this loaf pan. Get rid of this.


A little bit more barbecue sauce. Just a light glazing on the top, just to give it a nice shine.

Kay?


Kanda

take tablespoons undo.

Are they typically timit undercover police can't unravel gotopless soup through soccer total. But there, huh?


Appoint

honey he told us about 10 days early. At that point he makes it alone.


I will put the full ingredients down below because I'm only doing half a recipe here at in my cornmeal, my sugar.

Salt and baking soda


My milk

as well as in egg.

Excuse the arm, I'm just going to list this together until it comes together. Now that this is mixed together and smooth, I'm going to set this off to the side and.


Thirds

just like so and I'm going to put these into a bowl here that just has some flower in it and I'm going to coat these with the flower so that way the.


Carefully lift them out and put them onto a paper towel lined plate or a wire rack if that's what you have.

And then go ahead and finish frying up the rest of your hotdogs.


I had the oil preheating and it's already now.

Love.


Turn on the other side. When one side is done, look at it. The one side is done. Golden Brown looks nice and these are the Crispiest Spring Rolls.

Singles are done and ready to take out.

Here's a paper towels to drain out the excessive oil.


Today's add the spices mixture that we prepared.

Add the onion, green onion, or the scallion and the yellow onion. Everything in.


Now one by one at everything I'm going to add the rice from those in the links proud.


And now I'm going to add my order. Rest of the vegetables.

It looks great now isn't it for the colorful vegetables?

Combine everything Brown now.

We don't want to overcook our vegetables, just decided everything.

Well, the vegetables.


Close finale into that. I'm going to add the water.

And make the paste.


Seconds only.

So overall, surprise face.


Right?

All right, so we got the first canned chick peas in looking beautiful.


I'm back.


So we take all the muffins out here and then we use the source and the juices are left.

Make a source and what's less. In here we can add a little bit of cream too. I know the tradition is won't like that, but I think it goes down a treat so from cream.


For the final touch, the chef uses a couple of different sauces to complete the dish. The first one is a Chilean few sesame sauce to add a sweet and spicy flavor. The second sauces a cilantro jalapeno infused garlic oil. These sauces sure do add a lot of exotic flavors, but they also come.


3 cans of Chickpeas. I'm going to put about 3 tablespoons, maybe slightly more than three tables to tablespoons of oil.

How?


We're going to put in the two giant cloves of garlic that we chopped.

And could even put more depending on you know how much you love garlic. I actually love garlic, but I'm not going to make this too crazy. I think at this point.


And now we put in the tomatoes.

Here we go.

And honestly with tomatoes, the more the better. We really kind.


So.


Some mustard.

A couple of blobs like that maybe a little bit more. I'm going to add some Westchester sauce.

Some ground pepper.

And I'm going to also add a little.


Fold the sides and roll up slowly.

If it's your first time making these, I would suggest that you don't fill them up too much and also be patient. You will get better at it as you practice.


Sing a couple of drops of fish sauce.

With a couple I mean you know.

So we can add a bit of sugar to flavor that.

And then we're going to squeeze some lime juice in. Just get sitting there.

So the idea is you want.

To find a balance so when you actually flavoring, you kind of need to sort of go.


Is in.

Right, oh, so once that's in, We're going to add the balls, fish balls and the tofu puff as well.


We're going to add some chopped onions, so this is just roughly chopped, so they all just going to go in there. Some small birds are chili, so these are leaving the seeds on because we like spicy food, so we're going to check then we've got some dried shrimp as well. Now dry shrimp again, seafood. Lots and lots of space itself is actually very. It's just an intense seafood paste so.


1 teaspoon is not going to add the whole block now this if you want to, you can actually toast them fairly gently on the flame, so that gives it that extra sort of Toastiness, but you don't have to. We've also got some coriander powder. Also a teaspoon. We're going to add in.

I think that's also we're going to put a little bit of oil to lubricate it.


Looking great, I'm going to Ganesh this with some sugar Ginger. I like the bite of.


Mash this.

Make it creamy.

And let it cook on low medium heat for about 5 minutes.

Kendall has been cooking for about.


Yes, and.

Green

Mango powder

and gram masala.


Trump, or the seasoning for that.

So heat is on medium high.

Turn left at.


Right into degrees.

And I want to turn it just to make sure that it sticks or bottom.

Now he said this was at three 3050 degrees.


To put into the boiling water so they get a little bit of tender and we can cut it, you just have to keep 30 seconds or a minute or so and you will get done. Get all the noodles, soak into the water and I didn't take them out of the water. After 30 seconds we want to keep this low crispy. We don't want to really boil it. Oops, mine got little bit more tender.


Sure, so for then I'm going to.

Save the source sauce.

Hello.

Golly

Ginger

and it is around breakfast.

And just a little bit of salt.

Combine everything.


So then we know take both sites in and rap.


Very few couche avec Mosses, Well Alamillo Bridge.

Take me somewhere nice.

Garnish with some parsley.


So first let's get the vegetables in this bowl.

And now I'm going to add the yogurt.

The fresh cream

The cheese.


Into the pan.

So now I'm going to.


Layer the rice on top.

So it's got all the goodness of vegetables you can add for cottage cheese. You can add some chick in. I mean whatever you like.


Fry the chicken in small batches. You don't want to crowd them for about 5 to 6 minutes.

Orange


Move the fried chicken strips to a large bowl.

And pour the sauce over them.

Toss the chicken in the sauce to coat all the strips.


A little bit wet drained them, but not completely because I'm not using a lot of fat, toasted sesame oil. You gotta use the toasted 'cause it has that really sesame flavor. Tablespoon of soy sauce. Get the reduced sodium once your ankles don't swell, OK this is half a teaspoon of fish sauce in a lot of Asian recipe.


You can use whatever you have here. Some chick in being sprouts if you have broccoli, there are carrots and I find that when you involve your kids and let them kind of mix it up with you. They want to eat it so it has cilantro which not everyone likes. Use what you have. These are chopped cashews you could use peanuts, whatever nuts you like. This takes 5 seconds to make.


Well, so at the pace.

Now that smelling really good. If you need to add a little bit more oil, but.


Now this variations of lots are, so that's like the health conscious Luxor which everyone uses. Light cream, you know, like the 70% less fat like I love like what's the point of having lots or when it's going to be fat free? You're not going to eat this everyday unless you're in Malaysia. Trust me we eat this for breakfast God, it's good so we're going to bring that to boil as well. And then once that comes to boil will start adding all the other ingredients so the prawns the Fish Bowls. Did tofu pass?

But now is when the balancing.


To begin, thinly sliced £1 of flank steak into strips against the grain. Many reviewers suggest partially freezing the meat first to make slicing easier.


Pressure builds up. You gotta let it Bissell two or three times lower the heat and let it cook for about 20 minutes.

The pressure cooker channels are done in the pressure cooker.


And don't throw away the liquid because we are going to use it.

It's a good way to tell if your China is.


Tomatoes.

And mix.


Are we going to allow this to cook and basically the oil needs to separate from the tomatoes, so we're going to keep it on a little medium high, but keep an eye on it. Tomatoes for small, their burn pass, and second of all little splatter all over so.


And dumping the spices and we're going to kind of toast the spices in that hot butter and that really wakes up the flavor in. It really, really adds an extra dimension, which I guess would be the fifth dimension, but who's keeping tract? And it only needs to cook for about 2 minutes, but it really does make a difference. Alright? After that, we're going to go ahead and dump in the marinade that was leftover from the bag of lamb. Alright, remember that was the site are in the tamarind and the oil right? So I'm going to dump that in. And then we're going to dump in the mixture from the blender, the onion, the tomato, the Ginger.

Click we're going to give that Esther. We're going to raise the heat up to high. We want to bring this up to a simmer and before we put the lamb back in, we're going to go ahead and add a little bit of Brown sugar just to balance out that acidity in heat. Alright, so stir that in and then we can place our lamb back in. And if using a similar size pot, you should have enough liquid to just almost come up to the top. It doesn't have to be totally covered. This is going to do for three hours and we're going to turn these several times. So as long as you have that much liquid, you're OK.

If you need to add another splash of water, don't be afraid. Don't forget you could always reduce sauces later.


Easy recipe, I think. I stop at Red Onion.

Garlic and chop up some cilantro that we're going to add in later. Each chef includes some sort of technique or trick with their recipe, and as you learn them eventually, you build up your skill set and you can cook whatever you.


So next thing we're going to do is saute the onions and garlic and a little bit of butter.

Cook these about 5 to 7 minutes until they're soft and kind of translucent.


Italian sausage some ground beef.

2 eggs together and add those in and then just some Japanese bread crumbs and chop cilantro.


Cooled off onions and garlic.

Little salt, little pepper.


So this is the fun part.

Another thing we have in this book is essays with short pieces of writing from Esquire's amazing writers that it just meant to sort of inspire you to get in the kitchen and cook when everything is all mixed together and you can't see the bread crumbs.