Shape and then make a well in the center, which is where you're going to add your blue cheese.

To make a little hole slash well and just take a piece of blue cheese and put it into the center.

Tuck it in, fold it over padded town.

No one will ever know. Make sure it's nice and well enclosed. Otherwise, as you're cooking it, the cheese could come out. You might want to give people the choice of blue cheese and cheddar or mozzarella. Also, make a variety of different cheeses and then offer your friends an guests and family a choice if you want to make these ahead, just keep them in a single layer on a baking sheet. Cover with plastic in the refrigerator and you can do it in the morning.

Probably do it the day ahead. I've never done that, but you could definitely do it morning ahead and nice firm chilled burgers are really easy.


Place the burgers on the grill. You don't need to season them, they're already seasoned, so don't worry about that and cut them about four to six minutes per side while your burgers are cooking, you can get your special sauce ready. Am I allowed to say special sauce? Maybe not, I don't know. I don't care. I said it anyway.


Going to make your sauce right here in this food processor, a Cup of mayonnaise.

Light works fine.

1/4 Cup of chopped roasted red Peppers.

Half a teaspoon of white wine vinegar. Basically like a little more than a splash of white wine vinegar.

And about an eighth of a teaspoon of pepper, freshly ground if you have it. Regular old pepper if you don't and then just process that up just until it combines and you have your sauce.

And that's it. That's all there is to the sauce.

Ultra special extra fancy and yet very easy burgers. It's time to flip the burgers.


This I don't need it anymore. Time to flip when they're ready to flip. They should be nice and charred and easy to lift off of the grill.

If you try to flip them too soon, they'll stick. Don't go through early. I don't feel like I've completely mastered the art of hamburger. Flipping our tongues. A better tool is a spatula. Better tool. I don't know. Maybe I should try Tom.

Oh yeah, it's better.

She should be clean now. Make sure you have clean tongues, not the ones that we usually are. Alright, three to four more minutes. I'm going to buy some tomatoes up.


Put down some holiday source before I bake and I haven't chosen not to, so just going to put layout.


So you can have one. You can have two. You can even have three if you really up for it. So two weeks here and now. Finally, our holiday source that we've prepared prepared earlier.


And the outer coating becomes overcooked. So stick around the 1K mark now for the seasoning I've got 1 Cup of plain flour, 1 tablespoon of salt.

A teaspoon of ground black pepper.

About 1/4 teaspoon of Cayenne Pepper. Now this doesn't make it hot, it just gives it a bit of a kick.

Half a tablespoon of garlic powder.

A tablespoon of onion powder.

I tell.


So here I'm just taking a piece of chicken and I'm just going to dip it in some egg wash, which is just a couple of beaten eggs mixed with a little bit of water and then into the flour mix and onto a plate. And I'm going to repeat this for all of the chicken.


Love the chicken. Leave it to one side for 20 minutes before cooking and it's time to fry it. So here I've got some canola oil preheated to 180 Celsius or 350 Fahrenheit and.


You want to wait until the South get bubble?

OK, and you got it.


Add in the chicken.

When you want to make the chicken up with the sauce.

Yes, good good nice Walmart and everything mixed up.

Alright.

Go ahead, turn up the heat.

And you want to add in about.


1 tablespoon of Sesame Street that's really nice flavor ****.

And 1st.


Cut to Spanish onions into quarter.

Will do the same for the second one.

You can take these onions now and pick them up and just kind of scatter them around on top of it.


Have a moment we can start to blitz this soap up. You can kind of blitz it to an absolute puree if you like, but I like there to be a little bit of texture and then.

Job done.

A little bit of Basil on top of their little splash of extra Virgin Olive Oil and there.


This is good.

Now we're going to start.

I thought you had as much as you want.

And depends how you like it. So I usually just think about cover up like addressing.

The idea that finished the whole entire thought and then I can not quite sure. I bought just to see I think this is good enough.


And avoid the darker piece of meat there and then take the cut along the skin in long.

Skype spot back.


Next, add butter to a pan.

Aji shallots.

And Cook until soft.

When soft, add garlic.

And Cook for two minutes.


At the same temperature at the chips and cook until Golden Brown and crisp.


Call it dually we calida.

So split black gram and China doll. This is what we have now. These two dolls need to be taken in a proportion of two 3rd to 1/3. Whenever you make this China doll should not be too much so generally for a family of four I think a couple of dollars good enough. So 2/3 to 1/3 ratio. You will take soak overnight. Soak them overnight. That's when you can pressure cook them fast.

At or if you don't have a pressure cooker, you can cook them faster. Now. If you have a pressure cooker, what do you need to do is watch The Dalles properly, then soak it overnight and put it here. Now when you soak it overnight, this is how it is like, nice and soft and you need to boil this doll with roughly about four to five cups of water in a pressure cooker with.

1/4 teaspoon of turmeric and salt to taste. The first whistle on high flame rest. Four whistles on low flame. Boil it well done until it is well done. Absolutely soft. Some of the doll should be matched. An some should remain. Hold the China Doll specially would remain almost whole, but the rest would have almost matched so this will take around 18 to 20 minutes depending on the flame size of your home you can.

Always check it and if you feel the doll is not cook, you can add a little water and re cook it. I've got some doll here which is boiled already. Now the next step is to temper the doll which is what gets you the actual text. The beautiful taste comes from temperate while I Cook the dog. There are small trick which I do you know generally in hotels. When you cook this doll you cook for nearly five 6 hours and you feel the taste is nice Anne.

When you go to probably religious temples, you get this done, but there of course it's this Southwick version, no onions and garlic is used generally only Ginger is used but one.


Call it dually we calida.


Mayonnaise and lemon juice in a bowl and whisk them together.


Then we're letting the rest of the ingredients.

And get them mixed.

This bone isn't big enough for me, where all the bigger.


Add and start your sushi Rice based on the packages instructions.


You want spicy Mayo as a garnish mix some Japanese Mail with Saracho sauce.

Put some of the spicy Mayo on top of each piece. Sprinkle scale.


I have an 8 ounce can of sliced bamboo shoots.

That I've drained and I'm going to.

Slice them into little strips.

Like this?

I'm going to do it for all of them. I'm going to use up the whole can, 'cause I don't really have a use for the bamboo shoots other than in this recipe, but if you want to use less, it's up to you. You can use that.


So the chickens cooked through it doesn't take long because it's shredded very thin. I'm going to add 1/4 Cup of soy sauce.

I'm using low sodium. You can use full sodium and I have 1/4 Cup of rice vinegar.

I have two teaspoons of salt in three teaspoons of sugar, but I want to taste your stock. See how salty it is, and how salty you want it. You might not want to add any salt 'cause the sodium from the soy sauce is.


2 tablespoons of cornstarch that I diluted in a half a Cup of cold water.


And I'm just going to gently.

Add the egg and as I do it slowly I just gently stir. I'm going. I'm using a fork. You can use chopsticks or whatever you want. You just want to.

Gently stir it and you'll get these little ribbons of egg.

You don't want to do it too vigorously, 'cause then you'll just incorporate the egg completely into the soup so.

Just do it slowly.

And slowly stir.

Can you get these drops?

And now I'm going to.


Shaking these bamboo skewers and I just start securing these.

Pieces of lamb.

Lemon.

Green pepper

onion

Tomato.

Back to the lamb.

Back to some women.

When does lemon cooks at Caramelizes and so the sheer comes out and it really does something special that the lamb?


Mince the tuna and put it into a Medium Bowl.


Add the Saracho sauce.


Shiny side down and spread the rice evenly.


Sprinkle sesame seeds over the rice.


With Rice upside down so the rice is Twords the bamboo mat, place the tuna mixture in a line across one end of the Nori.


Transfer macaroni to pan, then add butter and mix well.


Next, incorporate evaporated milk.


Transfer pan to preheated oven bake for 15 minutes, then stir to incorporate Jesus.


To make sure they were fully dry and here comes the painful bit, I inserted a bamboo skewer all the way into the Frankfurter so it was nice and easy to ho.


OK guys, now that this just kebabs are almost ready, we're going to do is with the sauce that we had to remain. We're just gonna pour a little bit on so that they could be more moist and more gets a little bit more flavor before we wrapped everything up.

OK guys it's been about 20 to 25 minutes and I.


Just pick, pick the ends just like this.

And wash it at least two to three times until the bottom of the Bowl. There's no sand residue. You don't need to cut them.


Of water.

Microsoft.

There you go.


Knife Golden Yellowish Brown.

Beautiful template forms.


And our next step is to shred up the chicken and I just want to show you how I do it.

And then we moved.

I have two chicken breast halves, boneless here, and I pushed down with my hand.

And then I.

Push the knife through gently.

About 1/3 of the way down.

And you get a thin slice like that.

And I'm going to do that again halfway down.

And I should get 3 nice thin slices.

If you want to cut them thinner, you can do another slice. It depends on the size of your chicken breast and now the grain is going this way, so I'm just going to.

Cut off little shreds like this and you can do this as thicker as thin as you like.

I like them shreds.

If you wanted to do a larger piece, you could do this.

And you get really nice thin pieces of chicken.

I just want to show you again I'm holding my blade at about a 45 degree angle and I'm pushing it away from me.

That helps me get a thin slice and you could do this with pork too. I prefer it with the chicken, but if you want to do the pork you could do the same thing. Now I'm going to finish shredding those up.

You need a sharp knife and then when you're putting your knife through the breast this way, just be very careful not to slice your hand. You'll kind of feel where the knife is, where the chicken is in before your hand is, I hope. And you also want a sharp knife that helps, so I'm going to put this in the bowl here.


So I've drained my mushrooms and their nights and reconstituted now and I'm just going to take a few and I stack them up one on top of the other.

And then you just cut them into little strips.

It's gonna do. You can get them. Or if you want some thick or you can cut them sicker, but.

I like to cut them into little strips like that and I'm going to do it with the rest of them.


Now my kind of lead spice is cumin in this dish and I use a good amount. Remember we got all that ground beef to season and I think one of the keys here is to use the spices in the mostly dry pan here. Get him posted a little bit.

Which really helps bring out the flavor, so there was a couple tablespoons of cumin. Couple maybe a tablespoon of chili powder, half a tablespoon of oregano and just a few dashes. 'cause mine is really hot of Cayenne Pepper and I'm just going to stir those in and let that.

Let's see. Like I said, the spices toast. Actually I'm gonna add a little bit more. Maybe go half again more. Another half a tablespoon of kind of chili powder.

Another half tablespoon of cumin.

Add some salt. Again, we gotta solve all that beef and some pepper and just let these go for about 5 minutes and less than five minutes.


OK, so I just ended. I just gotta finish adding my tomato paste an as it's going in. Just want to give it a quick stir and just like the spices I like to allow that tomato paste to cook down for three or 4 minutes over medium heat and that kind of concentrates the flavor depending darkens the flavors as well and it's going to end up getting you a better result on the Taco meat. So I'm gonna let that go star every once awhile and make sure nothing is burning. Nothing sticking too badly.

And I will come back when it's time to add the beef.


Then I'm going to add in that ground beef that we browned earlier.

And I'm just going to mix and stir everything together.


Gredients secret weapon. My mom, secret weapon. A little bit of ketchup. Probably not the most traditional, but adds a little bit of sweetness, a little bit of vinegar and Parthenis, which is which is super nice.

I'm about a teaspoon in a tablespoon of honey and I'm going to add a couple.

Nice heaping tablespoons.

Love your favorite salsa. We're going to mix all this together and we're actually going to add in about a Cup.

Maybe Cup and a half of water and most that water is actually gonna evaporate off as this cooks, but I like to get it in there so that kind of all the spices and everything we've had in there has a has a nice I kind of fluid way to incorporate all the flavors that have been.

Kind of brought together so far, and once I get this fully mixed together, I'm going to turn the heat to low. I'm going to put the cover back on. I'm just going to let this kind of simmer on low heat.


So after 15 or 20 minutes you want to pull it off, give it a quick stir. You want to give it a quick taste.

For seasoning.

This one, yeah, I could use a little bit more salt. He's a little bit more pepper and then you can. You can let it go as is or you can serve it as is. It's totally totally good if you want a little drier just go ahead and cook it like another 10 minutes or so with the lid off and you cook it more that water will evaporate. I think this is just fine and.


OK, let's go ahead and play. Are tacos ground beef? This is basically just like my mom used to make. Probably like a lot of us used to have. Probably not super traditional, but absolutely super delicious. You know, throw whatever toppings you want. I like maybe a little sour cream on mine goops, and then certainly a little cheese. Little bit of lettuce.

And you are good to go.

I'll see you next.


Overlap.

First chop the Rose Park and scale is into small pieces and put them aside.

Alright.


To firm tofu, now here's what we're going to do. We're going to add this really quick watch.

Our source mixtures gonna go inside. We're going to take out food on noodles.

Look like.

Sort of, lightly stir fry this.

OK, just lightly stir fry it.

Are the noodles sticky and the noodles are a little bit sticky?

Prepare them or is there already no there. I just blanched them. So just like spaghetti.


Its roots.

We're going to add a little bit of this like a salad almost too.

The tray.


And we're gonna just sort of lay this right on the platter.

And it's gonna work the water crush the little.

This here will just kind of straight down.

Now we're going.


We're going to add a little bit of green onion.

We're going to add a little bit of cilantro, which is going to add some great flavor to this.

And then we'll take a little bit more of our watercrest

Just kind of cut, cut it right from right from the earth and look at that.

There's our first meatless meatless.


As you see here, make sure your hands on a high heat. You don't want to boil the bacon. You want to try it with a little bit of oil. The fat in the bacon will render itself out, so it will cook it in the fat as well. So lightly fry your bacon and then once it's done, you can put it on some paper towels to get rid.


Come down a little bit. So tumble this out onto a nice big serving platter and look at that. These are serious noodles. You'll never have to dial the takeaway again. Look easy. Last, sprinkle of some spring onions over the top.

And.


Have a little swirl of noodle, little bit of chicken, little bit of veggies and give it a go.


Stores in in America how 'bout little meat.


Dish so gluten free soy sauce.

OK, this is a oyster sauce which is has a pretty high sodium content, so we're just going to use a little bit of this for really feel like a salt. OK then.

We're going to have a pinch of raw sugar.

The next ingredient is ponzu, which is sort of aligned flavored soy sauce. OK, really, really good. Any of you eat fish, ponzu on fish? Fantastic now I'll tell you another in great ingredient and this is me. So this is a red Miso which is made from soybeans.

So we're going to add that paste in here and is all that is that a spicy flavor than me? So far, no, no, it's a pretty neutral. And then we're going to have a little saki. That really depends if you are into soccer or not.

We're going to do is exactly, so we're going to just dissolve that up, and now let me show you how.


Show you how fast this is. Ginger, Garlic, a little bit of green onion.

Sometimes P.


And just kind of do 'em in pieces like this.

In a lot of Asian cooking, they'll just government big pieces like this. Whatever you want to do. If they want to do that, that's great.

Ladoja


Greased it with a little bit of oil. Now take onion and rub it over the bar.


Little bit of salt.

If you follow this method, those are will not.


For Latin, for love batter on Tava and spread there.


Masala Dosa to be crispy. Cook it on only one side.

Now apply Richard Neon to.

Then we will stuff it with a loophole, yeah?

If you want a recipe for Aloo Palia, go ahead and click the link below in the description box.


Now stuff it with a loophole, yeah?


And roll it.


Adding first vegetables and other part into the part. The first goes onion.

And carrots.

But pepper

and here I have this cabbage very thin cabbage. You can see that.

So all the vegetable cooks at the same time and we don't want to overcook all our vegetables on a medium heat and dataquick Sir.


While the batter is chilling, insert wooden skewers into 216 ounce packages of beef frankfurters.


Transfer the batter into a tall jar and roll the frankfurters and batter to coat fully.


Gently lower corn dogs into preheated oil and fry until lightly browned, 3 to 4 minutes.

Drain on paper towel.


All Cup here and I'm going to pound out my breast halves until there about 1/2 an inch thick or so. Now you can use anything heavy that you want to use. If you have a meat mallet, you can use that. I don't happen to have one, so that's why I'm using my Small Bowl. You can also use the bottom of a skillet or frying pan. You can use a rolling pin really whatever you have, that's relatively heavy.


In another bowl I've got about 1 1/2 cups of Italian style bread crumbs and I'm going to add in 1/4 of a Cup of grated Parmesan cheese. Now I'm using my homemade Italian bread crumbs. Here I will put a link in the description box that will take you to a video that shows how I make those and then.


Guide on the side because they know who Nina again again become. Caldito Young will Anna Shell.

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So it gives eliminating your Colon Iluminador.

Advocate Abbas population at Indy. Timber go Oh no, so yeah, how did that in?


Until it away, come back only embargo element.

But it can go Mommy Peter Number Go Malimono Lunana Birthday.

Ready numba go element recipe and bug only to spend less and Venoy.

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But like anything that indeed.

Paris are an important and serious again it alcohol. Dale Moscoso are English among.

But again, Goodman, Ceiling, Liberio Normous Mahanian at Masada.


Getting a committee to knock on gotta or coconut cream.

Hello, in Latin it or at Highland Net income below.


Pepper

about.


Spinach

I'm gonna come home.

Better since well, at icon available in iron spinach and Gina Gamicon alternative ingredient.

It would really help us.

But then I tend to say isn't serving bowl at it? Certainly not N.


Stir in the tomato paste, sugar, salt and pepper until well combined.


That brush some herbed oil, then add Parm.


In general, then, tomato sauce and add some shredded mozzarella and the fresh.


One next slide. Pizza over the hot pizza stone or on the upside down baking.


Take for about 8 minutes at 550 degrees Fahrenheit, 290 degrees Celsius.


Came to chop my veggies. I'm going to start with my garlic so just wanna nice fine chop on your garlic.

And you don't have to be too careful, but I do like when I do like Asian dishes that there's a nice kind of difference in texture. So you got a little bit of fine slicing going on.

Stuff, that's my garlic with your ginger. What you want to do is take off the skin. So just run a knife around the sides of this.

And just grab one of these babies. If you've never used one of these there Microplane Graters and they are absolutely fantastic for getting the most out of your ginger or chili, and I'm going to use it for my ginger now. Give this one a good great down. I'm using a lot of Ginger because I love Ginger an you do want to get a bit of a head of it. So about two thumb sized pieces will do the job here, right? That's my ginger. So jump up the veggies, spring onions, celery and carrots and you can use whatever veggies you want here. Peppers over jeans projects. It's up to you.

I'm really giving my veggies a nice thin chocolate. They will cook much quicker and now we're joined in the kitchen by the star of the show, Max the dog. Everybody maxi hey OK he's just come 'cause he thinks his food so I better crack on getting dinner ready.

Right time.


I've cooked through so transfer it over to a place.


Or rapeseed oil in?


Of sesame oil for a nice naughty hiss about a teaspoon no more. It's quite strong and then some oyster sauce gives ugly kind of rounded salty flavor. And for both color an saltiness. I've got some direct soya sauce and do try and get the dark soy sauce.


Tender, but they still have a voice. The chicken goes straight back in. We're going to add in some pre cooked noodles. You can use rice, noodles, egg noodles, whatever you have yourself and now the final ingredients are little bit of Curry powder so let's get that in there and you want to add that just at the last minute little bit extra front load makes that true. Or when I have the best utensil from to do this. Hang on one second.

My heart.

This is the only way to mix through your noodles, so grab these babies and just get in there. I don't know what you call these. I like to think of them as Aardvark hands, so just mix through those and get your noodles completely coated. OK, now you don't want to overcook it, so just.


Now my pan of filled it with a load of vegetable oil, getting it up to temperature with the oil in the pan.


The chill batter and then any excess at the top. It didn't make, I'll just spoon at that extra batter on top until it was fully.


So right now I'm just going to be prepping my vegetables and my fruit just have some grapes right here. Some red seedless grapes. I'm just going to cut in half and as I'm going I'm just tossing them into my Salad Bowl.

I'm chopping up some celery.

Now I'm just gonna dice up some apples.


Now that I have my Apple in the bowl, I'm going to go ahead and squeeze some lemon over it and this just going to prevent the prevent it from Browning.


I'm also chopping up some dried cranberries to toxin, the salad, and this is just going to add a nice sweetness and also a tank.


I have a skillet set it but medium heat. I'm just going to toss in some walnuts.

And get them toasted up. Basically when you start smelling them, that's when they're done. You want to keep a close eye on them 'cause.

You don't want them to burn.

I'm going to see if I can flip them like all those professional chefs do.

Hopefully we don't all end up on the floor.

Alright, that was close.

I'm going to give myself a couple of points for that.


Alright, so obviously I have two patties of 8020, some parchment laid out. What I'm going to do is place this now. Five guys they're using like 3 1/2 ounces. I don't have a scale so I don't know it.

Just want to keep on leaving. This is for me anyway, I'm not.

Making any money on these things anyway, they actually stack. There's four high, and I think that's just for production reasons.

Right now what they use is this big like stainless steel trowel thing to flatten 'em I'm going to use my old burger smasher from my smash burger video and I'm going to smash it. See what happens here.

Yep.

Looks pretty good, I'm gonna.

Little bit more.

All right, let's get these things out to the grill.


It's pretty darn good.


I'm gonna Grill some onions and I don't know whether they put oil on or not, but.

I'm not growing 500 onions here, so I need a little bit of.

You know help moisture.

She dried out.


We're on, we're gonna do we're going to throw 2 tablespoons of butter in here.

Two cloves of garlic.


Season the meat. Little bit of salt.

Now this is the.

The stock that I'm using today is the homemade stock and there's no. I didn't put any salt in that, so if you're using a store bought stock, it has lots of salt in it. You may not want to put any salt in there. Gonna put a little black pepper.

Now for herbs herbs you can kinda use whatever whatever you like.

I mean I wanna put about a tablespoon of Italian seasoning 'cause it has a nice mix thing. Anyway, there's half a tablespoon.

There's one tablespoon.

And we're gonna Brown this meet up.


2 tablespoons of flour.

Redump this in.

We're going to mix it up and we're going to put a little color on this and what this is going to do is help thicken our sauce or broth or whatever you wanna call it anyway.


But I got 2 cups of a lamb broth or stock.

I'm gonna put this in.

And we're going to cook this down.


Cup of frozen peas.

Put them in there.

Booster kind of blend them in.

Oh, by the way, I have my oven preheating at 350 degrees F.


It really doesn't matter.

Should I get some of this juice in there?

There we go. I'm just about halfway up my dish.

Now I've got plenty leftover, but what you can do is you can make one to cook now.

Make another one and then you can.


All right now on to the dressing right now in my measuring Cup I have some Greek yogurt and I'm going to put in some light meanings.

And mixes together.


He goes the chicken.


How to put?

Couple of dollops of his dressing on.

And mix this around.

Wanna get all the flavors incorporated?


Five £1 of sausages in the roasting pan.

I'm gonna pour in two beers.

Just to cover.

And then about a teaspoon of salt sea salt, of course.

And to this I have one small yellow onion. I'm just going to put that right in on top.


And cloves of really large garlow right inside of that.

Have one large red onion sliced.

Gonna break that up a little bit.

About a teaspoon of salt.

And grab some time. We probably want 10 sprigs of time, just thrown in there.

Just like so I have four potatoes.


Pepper to this.

I get a lot of questions about this little spice grinder check with William Sonoma. It's a Peugeot, a spice grinder, but it's a really handy.

OK.

Probably.

Two to three tablespoons of olive oil.

Now we're gonna throw in our sausages.

This is just going to give me room to get everything well coated with oil and salt and pepper.

Stranger here.

Grab all these onions out. Then I'm just going to discard the beer.


And you want to do that. It just turns on the top element occasionally and us all this right into your big dish. And as you can see, this rescue of multiply it up really, really easily and it can be altered if you don't like onions, then cut down the amount of that or garlic or whatever that is.

So all interwoven account here I'm going to put this in the oven approximately an hour. I'm going to go in every 20 minutes, 30 minutes and just turn everything over so we get a night's caramel color all over the top.

So there we go.


Alright then, let's talk.


Lightly start with this one. Turn it around, turn around, she shake it off a little bit little more. Shake it up good and now we're going to put it in the.

And both sides good wonderful. Now grab some crumbs, put them on top. A lot of it.

And now what works really well for the bread crumbs stick on it. You're going to use their fists and you're going to just press it down. Just like this. Let's go.

How's that?


Add just a pinch of salt.

Here I have the vinegar.


Into these vegetable, I'm going to add this noodle.

And here I have the vegetable stock broth 1 Cup.

Give me disturbed, can you?


Garlic and ginger.

Yeah, I have these soy sauce.

About a tablespoon or that's all I have actually here.

Hot sauce mine is not that much hot so I'm using about half teaspoon but you can adjust your taste. Here is my sweet and sour sauce you can use as much as you want because this is nice taste.

So I'm going to add about couple of Tablespoon.

Alright, you disturb now we can increase the temperature again to little bit higher medium to high. I'm also going to add.


Sesame seed soil nice flavor.

Just a little bit, not too much. Now you want to bring these two rapid boil, so I'm going to cover it.

Why is now so wonderful? Yeah, alright. So I'm going to let it boil there a bit here. I have this.


Nice color, so I'm ready to add this error. Root powder.

And quickly.

Try to starve.

And this will make the soap fake.

See how it's getting to curve quickly.

Look at that.


Into my soup.

The soup looks perfect.

That tofu you can add as much as you want.

So look at this soup. I'm going to just a couple of it since I added the tofu now.


Very hot and that is what you want.

And on the top here I have the chopped green onion.


As you like.

So I'm simply going to just mix the two tablespoons of Chili garlic sauce.

Together with the hoisin.

You can leave this as is, or you can add some freshly chopped coriander to. This is totally up to you. Just going to keep that aside and.


Heat the oil.

We're going to need a temperature of 180 Celsius or 360 Fahrenheit an. This is a very hot temperature, so keep in mind that use your biggest flame so that you can get this temperature. OK guys, so now they oil has got.


So we're going to start frying them and frying them.

For one minute.

Maybe minutes and a half, because if you go over that they will become like rubber.

Just go little by little.

Don't put too much.

When when you see there like this color, just take them out there. These are ready.

Just keep the heat on pie so that you can keep the temperature.

And I'm gonna keep trying until I finish all of them.


Every time you take some kalamaris out, wait, maybe like one minute so that the temperature goes up again.

The Heat is some high, still always on high, just making sure the temperature is high.

Now it's been like one minute we're going to start.


OK guys, so here in a big platter we have play some lettuce leaves a little bit of Tabasco sauce and of course the Calamari rings. And this is the final dish is very good. I know you guys are gonna like it.


This is so much better than everything else from a jar and so easy look just.


So good guys, I hope you have enjoyed this Margarita pizza episode. Please subscribe.


Pause garlic and Basil until finely chopped. Add tomatoes and pause briefly, then.


All right guys, let's let's get all this goodness into the House and we'll make some burgers here.


Right, so five guys has a very specific way of addressing the burgers. There you go, three rings of ketchup on the bottom.

Two rings of mustard on the bottom bun.

Who?


It tastes like fish.

2 tablespoons of freshly minced ginger. Now if you don't have access to fresh ginger, use powdered ginger, but there's a special way that I learned of processing this and getting it ready for the sauce. If you don't do it this way, you're going to end up with like fibers, and you'll end up with hairy meat, which is awful. So what I'll do is I'll first Peel the root, slice it into like coin shapes. Then you're going to smash it.

With the side of your knife and what that does is it pulverizes all the fibers and then you just finally mix it up and you want to have that problem with the hairs.

And I'm using 1 tablespoon. There's a lot of sweet going on here and I like just a little bit of warmth in the back of your throat. This is Korean chili paste. I butcher the real name, but it's a good Chang or something like that. I'll put it up, but if you can't find this just any chili paste will work fine.

Alright, now, last but certainly not least, my favorite ingredient in this marinade, and that's fresh Asian pear now. If you don't have access to Asian pear, just a regular Bosch pear would work. I mean, even probably can pears in a pinch, but this just makes this recipe is a nice clean, crisp, slightly sweet.


To it, let's get this blended up.

Now I like to start out at a lower speed on the blender here just to get everything chopped without splashing all over the place.

They just start increasing videos.


As well.

Little bit of salt always.

Everything is get season and a few cracks of fresh cracked black pepper.

Now the star ingredient to finish.


This Margherita pizza off is going to be our basil.

The Red, Green, and white symbolize the Italian flag so.

Make sure that every bike gets a little bit of everything.

There we go.

Basil also had some really nice refreshing flavor to whatever you're eating, and when it roast in this oven right here, it's going to really hold other complete different texture flavor. You're really going to enjoy it, I believe.

And let's just add one more for good measure, right in the middle.

Where?

There we go perfect.


OK, so far our flower we're gonna mix the seasoning.

And the pepper we're going to put it in the flower, and we're going to mix it together until is well combined.

An app.


Running

in about 1/4 inch or half centimeter thick thick.

Like this just need a.

Sharp knife and that's it.

So you gonna cut them just like this.

Very easy.

And for the tentacles we're not going to do nothing to them because they already came clean and everything in the package, so this they're going to stay like this.


Without

we're going to put them in a platter for about 5 minutes. We don't need much.

Because if you fry them right now, the flower is going to get out of there in there. Not gonna fight very well.

So just wait five to 10 minutes and then we're going to hit the oil.


They may not like onion and garlic, so you can just leave this first 2 steps out if you wish.

But I decided to trick my children and I started adding just a little bit of onion and a little bit of garlic at a time and I chopped it up very, very good.

The smaller it is, the less likely they'll notice it, but they will notice the flavor and just think it's yummy. So I just chop and chop and chop until I feel like I just can't chop anymore. And as you'll see, these pieces are very, very.


Put that in there if you're going to.

And your free roaming eggs.

And of course, the crackers. Then you pour the crackers in. Now you're going to mix this up. You're not going to mix too long. That's the key to. If you overwork the meatloaf, it's going to get warm from your hands, and it will fall apart when you cut it. So so a little bit of garlic powder and salt and pepper to taste.

And if you're superstitious like I am, but have a bad memory and you spill the salt, I just pick a little up and throw a little over each shoulder 'cause I could never remember which shoulder to throw it over.

So anyway, mix your meatloaf and like I said, Don't play around in there too long just to get it so that all the crackers are wet an mixed in there real good and then.


OK, some yummy garlic and onions chopped.

And Lowry, salt.

And then we're going to put in some James Crazy mixed up salt. I don't know if you can get this in your town, because when I first moved to Florida, I had to talk my grocery into ordering this for me. We have it in Ohio, but when seven years ago when I came to Florida, they didn't have it. But this is it, an essential ingredient for potato pancakes, and of course, more garlic powder and salt and pepper to taste. And the key again, folks is cold potatoes. Very cold.

That holds them together when they're cooking and they won't fall apart on you. OK, but again, your potatoes must be very cold, so if you have leftover mashed potatoes from last night's meal, get him out and make some potato pancakes with them.

Don't mess around in there too long. Just like with the meatloaf, hurry up and make your patties and remember the temperature of your oil is very.


This is really simple on this. You just want to take one of your powdered out pieces of chicken and dredge it in the flour mixture. Shake off the excess and then put it into your eggs.

Then you want to let the excess drip off, and then you want to go right into your bread crumbs.

Now you want to take your bread crumbs and kind of push him into your chicken there.

And that will make sure that you get a nice thick coating on your check in. And when you get that completely coated, go ahead and set it off on 28.


I'm going to start frying up my chicken pieces now. You don't want to crowd your pan too much here. You want to give him a little room to breathe and you want to try these for about 2 minutes on each side.

Now frying these will not cook the chicken completely. We're going to be making these and that will finish cooking them. So don't worry about cooking the chicken all the way through. You just want to get the breading nice and Golden Brown and after about 2 minutes they should be Golden Brown on the first side, go ahead and flip them over and continue cooking for another 2 minutes or so. On the second side, and once they're Golden Brown on the second side, you want to remove them off too.


Right, I'm going to put this into a glass baking dish. I'm using a 7 by 11. I think baking dish. You can use a 9 by 13. You just want to put your chicken pieces in there.

Make sure that they're not overlapping at all.


You want to label on some marinara sauce onto each one of your chicken parmesan's. Now this is my homemade marinara sauce. It is my spaghetti sauce minus the meat, and I have a video that shows how I make that I will again put the link in the description box so you can see how I make that. You could also use jcard spaghetti sauce that is perfectly fine, you just want to put maybe about quarter of a Cup, half a Cup or so of marinara sauce on each chicken Parmesan. Next, I'm going to take some shredded mozzarella cheese.

And put a handful or so on top of each chicken Parmesan.

And you can leave it with just the mozzarella on it and it would still be perfectly delicious. However, I'm going to take it up A notch and I'm going to add just a little bit of Parmesan cheese on top of the mozzarella. And then you want to bake these in a preheated 350 degree oven for between 20 and 30 minutes or so. You want to make sure that the chicken is cooked completely and done all the way through and the cheese is nice and Golden Brown on top.


Yeah.

Naughty and we gonna have to spread.

The rice first on the one leg then.

Water, you need it.

This way.

Yeah, right school over this evening.


This point you can put it.

Fried pita chips.

Next, back in the Middle East, this is a very popular salad that's usually served at every meal and is specifically.


Potatoes, he's just leftover mashed potatoes.

I mean for the mashed potatoes I took boiled some potatoes so they were nice and soft.

National some buttery cream.

Yeah.

Spread this out a little bit.

In Sheetrock

it taste a lot better.

And you want to make sure that you have a little bit of room at the top.

'cause you're gonna have liquid bubbling up through there.

Now.

I want to make some ridges.

increase the surface area the potatoes and help him Brown up.


Salt helps the vegetables cook a little better.


Giving the tomato.

And we are still not giving any gram of water.

So how's things, yeah?

It's actually up to you if you want to have a more spicy dish. Sharp one, you put red pepper or chili or whatever, or you have sweet red pepper.

Powder or you have already sharp sharp one so it's really up to you. And with the tomato pedia is also up to you. You can give it less or even more. It's up to you, but we are still without water because we are getting all the water out. It's again roasting, caramelizing and it's all giving the rewrite real flavor of the clash.

You see, you see the bottom of the. This is the right nice think nice flavor. Which one we need.


Overseas workers

now we will softly cook up to the meat is really nicely so.

Another thing, what I want to show you, do you see it?

Sources nearly quick.

We need it.

Because this is made by the onion and buy all ingredients which one we put it already is not in the period and all stuff, yeah.

OK, and my goulash is also on me.


One is.

Nicely heated up and I love this kind of gold flavor on the butter becauses really giving

smell, beautiful smell of the bottle.

I'm also you need to have it a little bit darker becauses for the garage that mean we don't need her Bluff.

But we need Brown.

Force also because of the taste is better if you make it. If you a little bit.

Roast the flower closes.


Just use it lightly and I would recommend using wax paper instead of foil, but I don't have that. Not a problem. You can still use it.

It will come off, but wax paper is better 'cause it slides up easier. What you're doing now is that you've made it flat enough as you're making those actual beautifully thins slider patties, you don't want them to think otherwise. You're just eating a small, thick burger. If you like it that way, go with it, but this is for sliders, so here we go, take a knife and just start taking the edges like that. Now you can use the extra meat to go ahead and reform it out and make more patties. So don't think that you're wasting any meat as you go along.

Gently use your knife.

Start cutting the edges and moving it aside.

I'm going to finish this and I'll get back to you in a moment.


Usually falls off.

So now you want to just toss those bonds, put 'em under your broiler for like 30 seconds to a minute.

Depending on how high have the rack and how strong your.


All right, so we got the burgers ready. Let's put him on the pan here.

I think he is the pants around 4 1/2 to 5 for a few minutes and their little slider burgers at very nice. Be in a moment.

Alright, so I got one side done moving around beautiful.

Weather for.


Now.

Are nicely cut keys.

I cut it a little bigger than those patties there.

Yummy yummy.


Hey there you go.

There's your sliders. Let's finish him off really quick.

With the bun.


Flower to the top.

There we go just like that, that is, simply press with our fingertips, working our way from the inside out and nice circular motion.

I'm just trying to create a nice base circle at the moment and flip it over and doing the same.

A nice little trick of what I found that helps me a lot whenever I'm rolling out my dough. Is this little wine bottle? Actually, yeah.

Use it for drinking. Use it for working. There you go so you see how I just roll it back and forth. Spin it around little circles and when you get one side moving and coming alive, we could just flip it over.

Say nice nice gentle Sir.


Simply just grab a ladle and starting from the middle working its way from inside out.

Working in a circular motion.

You could add as much or as little sauce as you like.

I like my pizza nice and moist so I'm gonna add a little bit more than some people might.

See those chunks right there. That's a garlic cone. Feet is going to be so yummy and tasty.

Just explosions and.


So simply just place it on the outside, right in a nice circle. Nice little ring around it.

And working his way around.

You see, I'm a native New Yorker, so of course I like a lot of cheese on mine. But if you like, you could hold back on a bit of cheese and it's totally fine.

Remember, this is your pizza that you're going to be making at home, so at as much and as little as you like to whichever you want.


So we're cleaning up the garlic.

Just to mesh it and don't make big succubus, yeah.

So it can mean.

But you don't need to be really so perfect.

Do you want to know how it looks like the first client for the garage?

Yes, it's here.

Hello.

Between the time I was already preparing the Clicky. This is this because this is the classic.

Try dish to the garage about the. You can use it faster. You can use it for 8:00 or some someone like rice and I need to tell you I love fresh Rye bread for example.

You have already in our that you will find that Windows video.


OK, this is the betting stage here because this is not really but I want to show you most of the women are stopping in this point, no no who said this is still time to go and look at the beautiful dinner. Dickey in the water. Really nice so be patient with the owner.


The garlic inside whynatte be'cause garlic is very fast burn and if it's burned is uh like Peter like have really not my space now.

It's actually.

Very beautiful smile.


For now we are giving inside the meat.

Tell me a roast Indonesia roasting them.

Because the rules that means is another favor. Which one is necessary to be by glass you cannot trust. You need to do it with love.


So here in a bowl I'm going to put 2 and half cups of all purpose floor.

Add 1 teaspoon sugar.

122 teaspoon oil

and East we're going to put it right into the floor.


And salt to taste.

And quarter Cup of plain yogurt at room temperature. Make sure it's at room temperature.

Now I'm going to need the dough using the KitchenAid stand mixer.

Add a little water at a time and also make sure the water is little bit lukewarm.

It will help their dough rise faster.

We want to make a soft dough on softer than normal chapati Atta.


Now take the dough out in a separate bowl and let it rise. Leave it for.

30 to 40 minutes in a warm place.


Bear the none. So grease your palms with a little bit of oil to prevent the dough from sticking.

And take a desired amount depending on how big or small you want the non to be.

And now dip it in a loose floor and we're going to roll it with the help of rolling pin.

Sprinkle some loose flour if it's sticking.


Nahida pan or Griddle and we're going to put the non on the Griddle.

And keep it on.

Medium heat.

Cover it and let it cook for about 2 to 3 minutes.


Now the one side is done for the other side, I'm just going to flip it over the flame.

Directly to keeping it a little bit above the flame so it doesn't burn, but puffs up, right?

So keep flipping it over.

Until it's nicely done.


So the nun is ready now. Top it off with the butter if you want to make a garlic naan, just bread garlic paste and sprinkle some fresh coriander.

But for my butter naan, I'm just going to sprinkle some Kasuri Methi for extra flavor.

And here the non is ready.


I've cut all the shrimp and put it aside and now we're going to start by softening the rice papers. Here's my rice paper. It's quite hard. What you need is some kind of container that's big enough to hold some warm water. Now don't make the mistake of taking a really small container and trying to shove this thing in there. I've seen some people do that, it's just not a good idea, so put it in and let it soak.

It only takes literally maybe 30 seconds or so to soft enough.

And once that's done.

I'm going to stop it.

Amanda is cheating and waste my time.

App is nice and soft. I'm going to take it out, put it on my clean wooden board which I just washed.

Now with.


So.

The first thing that's going to go down are the shrimp, because I want people to be able to see it when they pick it up. Eat with your eyes. So here's the shrimp are going to use as many as you need too, depending on the size of your shrimp. In my shrimp a big I'll use three, but these ones are a little bit smaller than I plan to use, so I'm going to use for them.

I'm going to put in some arugula. You can use regular lettuce, but I love arugula.

Go to admin please.

A stick of cucumber. This is going to add a nice freshness, little bit of coriander.

I'm going to put in a tiny dab of the sauce, not too much, just a little bit.

Some carrots.

I've got some red pepper confetti, but this is quite large confetti now. This adds a lovely color to the rolls. Going to add a little bit of crab.


And finally.

Some rice noodles?

And that was the fun part. We're going to roll it when it try and roll it without breaking it.

Obviously this takes some practice.

But I'm going to fold it in just like I fold in a spring roll.

Look how gorgeous that is.

And then I'm going to fold it over.

And we have a beautiful tight package that's just.


However, I'm going to keep going till I have quite a few done and ready for lunch.

That's right.


Next add 1 Cup of yellow cornmeal.

1 Cup of flour.

1/4 teaspoon of salt. An eighth of a teaspoon of ground black pepper.

1/4 Cup of sugar.

And four teaspoons of baking powder too.


Stir to combine.

Stir in one egg.

And One Cup of milk.

It's best to refrigerate the batter before dipping the.


Alter sea salt. You can't use regular salt, otherwise it'll kind of gum up and goof up at the top of the top of the jar when you let it set in the refrigerator for several days and so basically what you're going to do is you're going to put that on in layers. You're going to mix it in really well. Put some on, put it in layers, mix it up real good again, then do another layer and repeat. Repeat that several times so you have the salt really mixed into the cabbage.


Of my green onions.

Might not be any really good reason to do this, just something something I saw my mom doing as I grew up. When you chop the green Peppers up, please please chop them into small pieces and then when you mince your garlic again just to do a very fine mince on that garlic.


And mix it up.

Pretty well.


Pepper and you can use different amounts, just depending on what your tastes are. There are some people that don't put any red pepper and then they make the the white kimchi, but that's not what we're doing today, so put put to your taste. What I like to do is I put a little bit in there, makes it up, and then I put a little bit more in there.

And once you've mixed in enough red pepper powder to to get to your taste, I tend to let it set for another 510 minutes kind of stir it up one more quick time and then put it in a jar. Once you put it in a jar, you're going to let it set. I like to let it sit out for a day or two at room temperature, not outside, and in my kitchen or somewhere like that before putting it in the fridge. Erator, I'm really, it's just like just like sauerkraut, the longer.

Longer you let it sit out and Ferment. That's going to have more of a sour taste overtime. I think it's more common that people let it sit out three to five days and really, the benefit for this is there's some incredible probiotics and that are just extremely healthy and good for.


How?

The Academy or a little bit. So the rice want stick in the cutting board.

Double love.

Avocado slices.

Cucumber slices looking for any version one horse.

Baby.


Spicy tuna is spicy to the student is chopped very fine.

Then we're gonna mix it with some of the sauce that Vietnamese sauce.

I'll get a little.

Teaspoon of Vietnamese sauce. The one with seats. You can find this in almost every grocery store with these days and would like some amount of Shri Russia very popular 2.

Their Chili Oil Sesame Chili Oil is very good. It kinda hot too, gives a lot of good flavor to it. We put like.


Dad is always gonna need it. We mix it very well.

If you want a little harder.

Chili oil

so letter flavored.

And spices.

Thanks for your patience.

Alright.

OK, another hour.

Spicy tip.

Sorry for the noise.


Gonna take BH with these two fingers.

Istomina figure, of course, is your fingers. This way you push with his fingers. You push all this.

About your name.

Then roll it.

First you gonna the first age you gonna make sure.

Because right before the other edge. So when you drove it.

This will hold it in not too often.

We have

we draw it already and then we're gonna get a little plastic.

So the bamboo.

Doesn't stick to it.


Find the source in every grocery store right now or find it online.

So we gotta push one of the corners first.

Same with the other side.

It's right in the middle, not a middle finger in the middle.

Of corners with this too.

Fresh.


End your life all over the late so the blade is wet and.

Slice it on the middle. The water is for prevent the right to stick to your life.

Slice in the middle.

And slice the middle of the other half.

So you can just keep going that way and you're gonna have 8.

Hey equal slices.

See how beautiful came out.

Alright.

Nice people.

Pieces


So the next step is.

Take your ground beef. Now you're making the sliders. So what you want to do is we want to take your ground beef kind of lift it up a little bit.

Smooth it out.

But you want to make sure it doesn't really stick. You just kind of smoothing it out to the point to where you're going to cut it into little square patties.

Once you got it all flattened out and.


Come out just like this, see.

You don't have to worry about taking off this stuff.

Timely.

Go ahead.

Altogether.


Next I'm going to be in one potato, very traditional minestrone soup. I'm just going to dice it.


A couple slices of bacon bacon of Basil.

And then I'm just.


Cheese melts, just flip it once and you're done.


It's just pick the middle and chop that up, lights out and again saying on that one. Do it in the middle for all of those works. Didn't quite do that in the middle, never mind. So what I'm going to do is I want to come up anymore than that otherwise.


I think it helps to breakdown a potato and adds a little bit to the flavor. So put down we're going to hit the waterways.


1 1/2 tablespoons of cooking oil in a walk, this time on a medium heat and ensure that the old coats to what completely once the work is hot or in the egg that we beat earlier and just swirl it around the walk in a circular motion so that the egg covers the lock and then just cook the omelette until it's light Brown on both sides.

And then thinly.


Finally, pour the remainder of the cooking oil into the wok. Heat on a high heat and then add two TSP.


Popping in the oil.

Obviously you can grill these if you're a little bit more health conscious. You haven't got a, you know, fry them, but.

It.


Pick up of grated cheddar cheese. Of course, you can use your favorite cheese.


We're ready to serve.


About just over 2 minutes now and what we can do is just if you need to thicken up a little bit just a little bit of flour in there, like so little spoonful of that. It just makes that all around and it would just help starting to thicken up so you gotta know.


You can use oil or butter maybe, but I like to put the key.

And.

Change folder.

Spread it nicely.


He said the tomatoes are looking lovely in now.


Pleat Lee and makes everything in your hands.

And this is how the consistency should look. If you can get a wet cloth and displace it on top of that.


Start with the rap of the simple. So we're going to be rolling our dough into little golf size balls, and then we're going to flatten them out to the texture and the softness in the flatness and everything to the size of a tort illa.

Keep rolling until the dough becomes really, really flat.


If your rap is imperfect, you can go ahead and just cut off the.


Step three, make the Apple puree.

Take the Apple and grate using the fine section of the greater.

Half the Apple will be enough.

Scoop out the fine puree from inside the grater.


Now carefully cut down the middle so that you are left with eight equal squares of tuna.


Is tender, you see just licious through with a spatula here, so we're going to break this apart. Reduce the liquid.

Partner meeting.


All right, we're going to go ahead and make our refried beans, and we're going to start off with a teaspoon of granulated onion.

Teaspoon of granulated garlic, teaspoon of chili powder teaspoon of black pepper, and a teaspoon of cumin. But these beings are not going to.


Now we're going to go.


Now that the milk is warm but not hot, add the melted butter, a teaspoon of vanilla extract as well as one large egg. Just whisk everything together until well blended.

Switch off.


Into the pan and they dance. And about.


Yogurt.


Turmeric powder

red chili powder.


And they had a little pepper. 2 on can you add some dried herbs to him? Add a little bit of garlic powder?

Just a little bit.

Hello little bit parsley. In my throw in there.


The vegetables have gotten soft. I'm going to add the flour. It's about.


Potatoes.

Buy cubed up in small dice.


It's been going 20 minutes.

Wanna take the Bay leaves out?

Well, that was one of 'em. Well there is the other one.

Take it out.


To add.

I have teaspoon's.


And other with parchment paper or so. So pet, you know a map. Or you can just grease it with a spray. Then you take your modern odd and I how link my recipe for this source. It's my basic mattinata modern odd marinara and just put some.

I don't know, I'm top you don't have to drown it, just.


You going to put it into a 400 or 450 degree oven and you're going to put it in there for about 10 minutes until the cheese gets nice and bubbly and melted. Oh, it just came out of the oven. I'm going to try it. Look at that.


Clean the pot out and add three strips of thick cut bacon. This is about 4 ounces.


And then it's ready to eat. You don't want to put the dressing on two too early, too early or it kind of makes it soggy. It's not as good. So wonderful. This is a very unique recipe. Very light for summer when it's hot outside, you don't want to cook. And of course we have this recipe online right now at.


You coat them in Lori season salt.

You don't want to use too much 'cause that's a lot of salt.


Now it's been 30 minutes and the chicken is now ready to fry.

I put it all in.

I try not to stack on top of each other unless I don't have a choice and there's me and now the chicken is crying.


Got my pan here preheated. Medium high.


Cutlets in general is because we're cooking them so quickly they're going to still be nice and moist. So then I'm just going to remove these to paper towel just to drain a little bit of that excess.


Next, please 2 pounds of Korean style short ribs in a large plastic receiver.


So far.

Try it.

We will.

Blue waffle


Milk.

And because I'm making garlic naan, let me also add some fresh coriander.

Chop the fresh coriander.

And add it to the Nando.

Top coriander milk.


Con it.

Wow yeah kind of roll it.

Beautiful look at this.

Who's both my hands and pulling prints?

And how do you do and and so?

People's laford

nicely.

And then.


Sea salt and fresh cracked pepper.

All right, we're just building layers of flavor here, so obviously we want to make sure this chicken.


Photo key you know you're not going to cook it in the oil. This modern broken just needs to be cooked in nice day.


Pieces of this meat.

And we're going to cook this meat in this guy and you have to cook in them. It becomes slightly Brown. That is when you get a very good flavor to the gradients.


Now in this you're going to add.

The mixture, the paste of the chili powder.


You know, because I wanted to show you I'm cooking in such a big pan. Otherwise I would have taken a little smaller pan like this. But you know, to make sure that you see what's happening in the pan I took.


Teleporter of maze that is geometry, Cinnamon, Cardamom, Cumin and all this. And then we're going to add to this. This is what will give a nice.


However, this is already giving.


I've got him portal, you know, Hanger is a must for mutton Rogan Josh an in this ad. Kashmiri Chili powder.

Ginger powder

and fennel seed powder.

And in this.


With little fried rings and not little fried blobs that are stuck together.

And.

Don't do too many at once, 'cause you'll drop your temperature and then they won't get as crisp.


The eggs in the deep plate and lightly seasoned with some salt.

Then trance.


And the bread crumbs to the two aluminum sheets.

Now seizing the means for this recipe we use.


Did the Lord in a large deep plant pan?

Make sure not to heat up too high, otherwise you'll burn the meets. A good way to test whether the large or the oil is hot enough is simply sprinkle some of the dry bread crumbs into the oil and when they start sizzling you can start frying the meat.


Transfer weight, float a big basin.

No add salt.

And oil.

Add hot water, little by little.

To make it a soft dough.


Put the rolled out on it.

Wait for the small air bubble.


We can fry.

Get your onions and carrots that we prepared earlier and then throw them in the pod and fry for about 5 minutes.


Then get your beef mints and throw that in the pan as well along with a couple of major squirts of tomato puree, some lashings of Worcester sauce and crumble in the beef stock you.

Then give everything is.


Khuman powder

coriander powder


Salt.


I'm just going to slice six big slices of baguette that one centimeter thick and lay those out on a baking tray.


Get tomatoes.


So I'm going to use a shallow baking sheet. It's about half an inch thick. It's about 1/4 inch full of water and the sticks will absorb a little bit of water, but not much, and you just need to make sure you have a pan that's long enough to hold the skewer.


Too low.

And at that cake could fill a war or all purpose flour.

Stir Fry until the flour is it combined.

Now or in the clam broth.

And at the Bay leaf.


When you're ready for your chicken Rahman lunch, remove the items in the plastic wrap. Add 2 cups of boiling water, which is a bit more than halfway full and let it sit covered for two minutes.


A little bit of olive oil to saute the.

Nothing yet.


Yeah, meet here.

All four sides of the Main.

Here it's gonna take us about 5 minutes or so.


Morinj

just to brighten and.

Models, sometimes soy sauce can have like a dark like kind of model taste to it, so just to brighten it up. I have some freshly squeezed orange juice so that I'm going to add in some agavi or honey. Whatever you have or whatever you like or whatever is on sale. Just drizzle that in there and then I have some sesame seeds and you can also use some green onions, but I put all of my ninja my dumplings so you add that in there as well.


This up, take your cutlet and.


And.

Somebody founder.

Can I smack?


Eat hot off the grill or cut the meat from the bone and wrapped them in a lettuce leaf with rice and hot sauce which is known as Asam.

Korean kalbi


Once the yeast is Frothy, add this to the flour mixture with some oil.


So with slightly wet hands folding as you go, if the dough feels dry, add a little splash of milk and continue to knead.


Then drain the 150 grams of rice vermicelli noodles that we were soaking and add them to the walk. Mix the noodles in with the Curry powder and then Add all of the other.


Inside the jar.


On top I'm also adding in a handful of raw broccoli and some shataiki mushrooms.


Soy sauce A Ansin tofu you can also add some cooked chicken as well. Leftover chicken pieces are great, too, and finally our garnish are green onions.


I'm using some beautiful sun dried tomatoes, so just roughly chopped then.


What we're going to do is after you clean these these pieces of squid out, you're just going to cut these into ringlets. It's Real Simple.

And one thing to keep in mind.

Is that you're going to want to?

Cut these into.

About half inch slices I'm going to go ahead and prepare all of these.


All of the squid into the batter 1st and once we have the squid immersed into the.

Unseasoned batter.

Give it a little bit of a stir.

And we'll set that aside and I'll show you that.


And to that I'm going to add.

1 1/4 tablespoon of Cayenne Pepper. I want these spicy if you don't like spicy don't put the Cayenne Pepper in there. We're going to add some salt. Just about a teaspoon or so. The paint code flakes that I've got do not have any salt in them, so we do want to put a little bit of salt in there and the last spice we're going to use is I want to use about a teaspoon of white pepper and what we simply want to do now is thoroughly mix the.

Dry ingredients together and then once that's accomplished, we're going to.


So this tramp.

And you add some Oliver all.


In a dry place for four to five hours. After 4 Hour, Wash the cabbage 2 three times and squeeze the cabbage so that there is no water left.


Add the cabbage, fish sauce, Ginger and garlic paste sugar.

Pinley, chopped onion and carrot and Korean red pepper flakes.

And mix everything together with the clean hands.


Pastry brush and then brush each chicken breast with your wet mix.

After you brush your chicken breast, dip it into your dry mix.


Nonstick cooking spray.

And then into the oven on 450 for 20 minutes.

After 20 min.


And then I'm going to add some cilantro and scallions to mix.

Alright, looks red.


I'm gonna take this edge going to fold it over.

In Rolla?

Hey look at.


Going to make the Marination sauce and verse you're going to put in a half a Cup of butter right in the bar there. Then we're gonna put in seven tablespoons of lemon juice.

Freshly squeezed, and then we're going to put in five tablespoons of Chester sauce.

There we go. Very nice.

And then we're going to put about two dashes of garlic salt. You know, if you like more salt, you can go ahead and add that, and about one dash of Paprika and a dash of love. Once you mix it.


And there we go.

For the mix inside.

The bag don't feel.

Push it around this *****.

After about an hour you take him.


Sambal add 1 Cup thinly sliced celery 1 Cup of chopped green and red Peppers, and 1/4 Cup of chopped red onions.


In what are we moving their friends?

Then rinse them under running water.


I'm going to put the bacon.

This is a big enough for me.


Mix this all together to incorporate all the ingredients.

Place the mixture into your prepared loaf pan and spread out evenly. Press the meat to make sure it's compacted fully in.


Olive oil in the pan. And now I'm just kind of drilling these tomatoes in this span. I want to get the maximum flavor out of them. Usually you always use tomatoes raw just as is, but I just want to add that little added dimension of cooked slightly charged tomatoes, Yum.


Next, spread the masala onto the dosa.


Next time spreading cheese.

And some coriander leaves.


My Chili's and my szechuan peppercorn in there.

And as the oil in the pan heats up, the Nettle kind of seizing the oil a little bit, think I may need to put just a little bit more oil in there.

There we go.

Start see a little sizzle in there.

Gotta move these around.

Crank this up on high.


We will put our chicken in.


Of our chicken will put our green onion garlic in our ginger.


Close them together, have grabbing one end of the samosa and bring it forward to the edges that were connected to the flaps that were connected. You want to keep that side on the front and then just close the back of it tored the front and then this press against the bottom.

Yeah.


Black pepper, afew shakes again to your preference.


I'm bringing my water to boil and now we're ready to add the ingredients.

In the start, by adding the miso paste.

Soy sauce.

Frozen veggies.

And the mushrooms.

We're going to mix.


Like this, boil the Kettle and pour some water over the top so the contents are just about covered. Then give everything one final stir and leave it to sit.


Then will place the top layer of bread on.

And I'm going to give this a little press down and we're going to let this cook for about.


Slice diagonally with my knife and you're ready to serve.


It's really fast and easy, so I've got 4 cups of broth here and you can use chicken broth or vegetable broth and I'm just going to bring it up to a boil.

And one.


Arrange the muffins each half slightly overlapping.


Spinach smoked salmon.

Poached eggs


Right off.

Set up the Hill Hills. Probably scribe tomato fat. It's nice and sweet made up there.

OK.


Fine.

Hey.

Right, so that's that's one lowing.

Also have to be careful not to tear that made you have to cut the meat away so you can get nice blocks of sashimi.


K what is boiling?

Put some one time noodle.

And I got this really long noodle chopstick.

He's like 18 inches. Here we go.

The noodle only cook about 2 minutes is not long.

Would take long.


I'm going to get the vegetable out real quick just like this.

OK.

And I put in my super here too as well.

And then I'm going to wait until the water boil too.


Stop.

Almost ready and some people which is used the same bras that they cook with a noodle because the eight noodle. They have a very nice and unique taste, but I'm going to show you how to make a stop. OK, I have five couple of the.

She can start. Here. Is boiling an eye just as some Marion cooking wine and just a little bit half teaspoon soy sauce and a little bit drizzle the Sesame oil just like this. Very tiny little bit. Just give the soup more flavor and some people like to.


And some garlic powder. I guess that's about a teaspoon and I put some minced dried onion because Max is like the fresh onions. Too much in there, so he doesn't seem to mind.


And two thinly sliced onions.


1 Cup of butter


I have teaspoon of ground black pepper.


The Bratwurst for 20 to 30 minutes or until cooked.


And at this point I'm not going to have water.

Adam.


And, uh, about 1/3 of.

Kanava 6 ounce tomato paste.

I'm gonna lower. They got temperature a little.

We're gonna add the.

The onions.

1/4 of a teaspoon of cumin.

And you can add either chicken.

Consommé or vegetable.

And I I like to use this brand. It's the whole some soup and seasoning mix and it's really. It's really great.

Has a lot of flavor.

About 2 tables, two cheese.


Think about this much butter that's about like 2 tablespoons of butter.

You don't want it to be Brown. You want it to be nice and yellow.


Sprinkle it on top.


OK, so now what I'm going to do is add in my flower.

Stir that a little bit.

I'm going to add in my time and my boy on cubes.

My Worcestershire in my kitchen bouquet.

In two cups of water.

I'm going to turn it up and bring it to a boil.


Half an inch thick.

And you want to use a sharp knife.

And get all the way through and then we got these little tubes, little ringlets, blue.


Some pepper.

Give everything a good stuff and you really want to cook all this out for about 15 minutes to get some really good color on their, caramelize it like a little bit. Because this is the heart and soul of the suits are really really sterritt cook it out and I get liquid.


Three pieces pending on the side of the fish. This is only a small one.

The smaller fish the Lord of the color, usually the less oil.

There's also a lot of other reasons for less oil.

When the fish are caught.


What you want to do now is flower surface. This goes a little bit on the wet sticky side, so you might want to add a generous amount of flour and also flower your rolling pin.

Now we're just going to lay the dough on and cut it in half just so we have two workable portions.

Grab the rolling pin and we're going to.


Well, it's all I'd say somewhere in the neighborhood of about an eighth of an inch thick.

Now I'm going to grab Adele cutter here and this is just something I'd kicking around in the cupboard and it's perfect about 3 1/2 inches. So we're just going to go ahead and cut some circles out here.

Remove the excess dough, but of course don't throw it out because you're going to make more perogy wrappers out of this.


And kind of push down on it. Well, this is going to do a couple of things. Number one is going to seal it shut and it's going to make a nice fancy design.


So we're just going to set these aside on a plate and you're going to repeat this process for the rest of the perogies.

Lastly, what we're going to do is add a bit of olive oil to a preheated pan.

Put the perogies in and we're going to try these over medium high heat. I'd say for about 2 1/2 minutes on each side, just so they are nicely browned.

Now they're nice.


Stir really well so the chicken Bouillon dissolves, then you can go ahead and add your tofu eggs and garnish.


Ingredients and then we combine those and we serve those in. Now we're just going to pour in the flour.

The biggest way people **** ** pancakes is by oversteering pancakes. You don't want to become flat and dense. You want to just fold it in just enough to make him kind of fluffy, and those clumps of flour that you see that you.


Lightly dust your balls in the flour and shake off the excess flour.

Stretch it out a bit. Makes it easier to roll. I also press mine down slightly with my knuckles.

And then I roll it out to about 5 to 6 inches.

After which tick oil and apply lightly. Don't apply too much oil.


This will end up with you having chapattis data dripping with oil. Take your dusting flour again.

And please your rolled out two on it with the oil side first party down lightly, then turn it over and do the same to the other side.

The purpose of doing this is the flower is going to help you to keep your layers distinct.


Find the train.

And the phone book.

What's up mashup?


She just put a little bit in. She always told us you're going to have to salt it at the table, so this will need salt, but just put a little bit of salt in there just to bring up the flavors.

But I promise you at the table you'll want to add salt.

And just a little black pepper.

There.


We looked at similar like a soup, so once it starts bubbling and boiling, all the flavors get together. You should be good to go. The onions will soften up.

While you're waiting for it to simmer, get this going. Let's get the macaroni cook 'cause this thing take long. Macaroni is probably take longer, so get that water.


Step is to take your your fish at your filet and you're gonna want to do it one at a time 'cause you don't want to stick together. If you put 'em all in.


We don't chicken.

Give the chicken a good mix.


Not hot yet.

I'm gonna put a little peanut oil in here.

Be sure to swirl this around a little bit.


Shut up and cooking for nearly a minute. Just put a bit of CR Worcester sauce, leave parents. Or was this also put a good splash it out in?

And also want a bit of tomato Puri, so again we just put A.

Splodger that.

Give it a quick stir.

I mean, you can always add it to taste. That might just put a little bit more. There certain other kids for that.

Had to add a bit of red wine. Don't go overboard and.


So we're just going to make a mistake. I'm just cutting it up so that then I can sort of play some butter in there, try and make it so really it sticks on the spoon when you lift it up so it's all mashed up. You put your spoon in there and it sort of hangs. Hangs there. Really, that's how you want it. You don't want it to run a otherwise it will just sort of disappear into the Mint and stuff. So I'm going to use the matching thing for that and just mess it up. Now I've got Mashed potato ready and you can see that.

It pretty much hangs on the spoon there if you give it like so. That's nice that Mashed potato really, so that's good. Now the other little ingredient which is up to you, whether you add or not. But I mean I, I really like it on. There is a bit of Parmesan cheese, grated Parmesan Cheese so you can mix it in with the mash. So we just give.


Kids like the peas and stuff so I can get away with that, so just put the Mashed potato on try and spread it over so it seals itself. At really you get it right out to the edges and push it down so it's nicely on top.


Combine the chicken broth, bean paste, soy sauce and a dash of salt to taste. In a small mixing bowl. To make a sauce.

Set aside.


Over high heat, add 1 1/2 tablespoons corn, peanut or canola oil to the wok and swirl it around.


Step 4 add the ground pork to the heat.


Just gonna take a little bit of fresh shredded Parmesan and put it at the opening of each one.


You're gonna come up to Charlotte really fine, the same way that you did the garlic.

Can I have that to the butter?


Spoon and make that off.


Until they turn orange.

Onpu


The sauce pan of water to boy an cook, the rice for Miceli, three to five minutes following the package instructions and rain. Now you.


Yep, over medium high heat and this is 3 pieces of bacon. It's a thick bacon.

Text wife and we're going to just cook this up.

The Bacon's gotten Crist, so I'm going to remove it from the pot.


Leaves 2 Bay leaves.

Share it.

Celery.

And you know what? I forgot to tell you about this? The onion.

It's about a medium onion or 1 Cup of onion.


Step 4.

Poached the chick in an mushrooms place the chick in.

Followed by the mushrooms into the hot broth, slowly poached for about 7 minutes. Don't let it boil. Keep it over a low heat.

If the chicken becomes too hot, it will dry out this way.


Step 5.

Cook the noodles.

Add the noodles to the broth and raise the heat to a simmer.

Leave them to cook for about 3 minutes.


Need to mix the soy sauce and spicy sauce with sugar OK?

So.

To West Point OK.

Stop sugar.

Amazon.

Coming to you, if your life's purpose pricing.

OK.


So then we have our yolks, so we're just going to store these guys up.

We're going to add a little bit of sugar. That's a lot of sugar. That's OK, so we're just going to start this up.

I should've got a smaller bowl to do this idiot. I'm gonna add some butter.


Add green chilies.

And thought every few seconds.


So then it's cut. The surface is cut into blocks.

The rest of it would be cut into blocks of robot for just for the day. We'll just take the top one off the rest of it. You disk in it and cut it the same way.

OK.

Yes.

OK, now we have the block. It cut the block in half again. Alright he cuts, he cuts it along the grain in it and then against the grain.

Japanese traditional style is probably a little little thicker than the Asian style or western style.

Where?


Now we gonna ask the drive.

Oil.

Delta.


Make a song.

The rest of the season, including pepper.

Salt and sugar and dark soy sauce.


Quote all the lettuce.

With that great Caesar dressing.

Take some grated Parmesan cheese. Again fresh that I did ahead of time.


And the last but not least, we're going to add some homemade croutons.


Did crisps crush them between your hands while still in the packet? So they're nice and fight and then sprinkle them evenly?


Cottage pie and now it's ready for the oven, so stick it on about 190 degrees and then put the cottage pie in for about 35 to 40 minutes and make sure you keep an eye on it to make sure its not burning and it's crisping up nicely when it's Golden Brown and it's bubbling at the edges, you know it's cooked and it's ready to serve, so why not enjoy?


Belly with a teaspoon of salt. When it boys you turn the Heat to medium low and cook for 25 to 35 minutes depending on how thick the Cutter Park.


Pan

Next add 28 ounce bottles of clam juice that's two cups and add an extra Cup of water as well and bring that too.


Duran simmer the potatoes for about 10 minutes until tender. Crumble up the bacon. An ad that in the clamps to the Chowder, then add 1/2 Cup of heavy cream. Stir that in and then I like to add a little pinch of Cayenne pepper. Give that a stir and make any necessary salt and pepper seasoning adjustments and it's ready to serve.


And everything OK, so just pour the kidney beans in there.

There you go.

If you like any beans, put aside.


Spread these over the top of our ground beef mixture.

If you want to do this a different way, you could put it in a piping bag and pipe it on.

Spread it.

OK, my potatoes are spread across the top of the beef and now I'm going to take.


Or the marinade over the beef, tossing gently to coat.

The.


Still rinse and most important, cut your potatoes into nice even chunks. That way they'll all cook at this.


Drain the potatoes and then put them right back into that hot pot and stuff.


Place the egg on top and surround with veggies and Dutchtown.


Add 1 Tablespoon Low sodium soy sauce.

A splash of sesame oil.

In a pinch of dark Brown sugar.

Cook until browned and softened. Set aside to drain on paper towels and cover to keep warm.


Next, Cook the carrots with a half teaspoon salt.

A bit of sesame oil.

And a half tablespoon of honey.

Again, Cook until softened and set aside on paper towels to drain off excess oil and keep them covered.


Parsley.


With that giant onion.

One thing I remember reading once was about how different cultures cook garlic differently, and so in Italy they like to make sure that the garlic is just touched by the Heat they don't like to burn it, whereas.


That is full. You sound like you're doing a little spot for them.

This is nice being what is it? But this is nice beer. Damn it, that's how they do it.


But I recommend you don't do this at home. The right way to do this really is you measure and I would say a tablespoon of this powder for each can of Chickpeas. Probably good, so that one tablespoon.

I'm going to go sprinkle another tablespoon right there, whoa, and I'd say 3 tablespoons and I'm going to run for good luck.

That's a bit I know, I know. It seems like a lot, but there's another check piece. There's a lot of Chickpeas Press me.


Japan is the only had to it.

I did that by him.

So, top or not we will see this anymore.

Egbari upon the challenges.


Little bit of fresh parsley and parsley is not just for color. It adds great flavor.

And a little bit of olive oil.

And with the collard greens and beans and.


Tablespoons of soy.


Sauce and 1/4 teaspoon of sesame oil.

Bring your broth up to a boil an adding.


And what I'm going to do is, I'm going to leave it in there for 40 minutes and we will be back right out of the oven. So what we're going to do now is we.


One day over there, or if you like more than football.

Anne.

That's it.


Need the butter in a wok or large frying pan? Then add the spinach and seasoning Tulsa spinach in the pan until wilted. Remove from the pan and drain off.


Start by bringing a large pot of water to boil.

Then add a little salt to the water.

Then you're going to pour in your box of macaroni.

Cook for about 10 minutes on a medium to high heat. Stir occasionally.

When it's done, drain into a kolander.


Carefully lower the shrimp into the hot oil. Hold the tail.


Some olive oil.

Now the first thing that we're going to add guys, I've just got some chopped up onion just here. I'm just going to add that straight in.

And I've also got some garlic as well. I'm just going to add that to the onion now I'm just running off the young and the garlic because we really want to intensify those flavors when we make our soup. So over a high heat it should only take about a minute and a half to get that beautiful Brown caramelization happening on that onion.


After that's blended, cover the top of the macaroni with the last two cups of shredded cheese.


First cut to the tofu into some square pieces.


This is my pot over past I got it from Asia supermarket.


Prepare the marinade. Combine 5 tablespoons soy sauce, 2 1/2 tablespoons sugar.


1/4 Cup chopped green onions. 2 tablespoons minced garlic.

2 tablespoons sesame seeds.

2 tablespoons sesame oil.


We're going to take this bread that's been soaking in milk.

And just kind of.

Squeeze this out. Be careful not to squeeze it all over you, which I've done many times.

Move this out of the way.


Let's take the ground beef.

Into the bowl.

Little bit of the sausage.

Let's get our.

A multiplication agent, which is the bread crumbs couple eggs.

A little bit of salt.

Little bit of black pepper.

Little bit of cumin actually good dose of human. Some chili pepper.

And a little bit.


2 teaspoons of salt.

Half a teaspoon of ground black pepper.

Half a teaspoon of Cayenne Pepper.

1/4 teaspoon of garlic powder.

And half a teaspoon of Paprika.

Blend those together and set the flour mixture aside.


The next step is to fry off our bacon in the frying pan and the reason why I'm doing this is that I just want to make sure that the bacon is thoroughly cooked, so let's fry that up, and then we're going to let it cool.


Maybe some tofu possible. Just put it there.

So have some fish bowls as well.

Get a couple of prawns and then we're going to spoon the soup over that.

Now then.

Top it with a little bit of coriander.

And if you do want for a bit more contrast, we can add a bit more Greensboro.


To make powder so this gives it that color about a teaspoon, we're going to add some lime rind. This gives it that lovely sort of Fresh, Citrusy Flavor. Now Vietnamese mint. So we need a like a goodbye.


Green Chili

Ginger

dramatic.

Salt.


And.

After pressure poker stars leaving.

This team turned down the heat.

To medium and cook for about 25.


Darling soft and tender.


Please, how we're going to make these?


Power.

There's a little bit.

It's getting really intimate.


Now you go and take that hot tub.

I wonder once that's way better.

Way better pay better.

OK, and you're just making sure it's colder than giving a little bit of gravity swish.

To make sure that kind of the extra comes off.


And then you're gonna just enrich it a little bit more. The olive oil, and then you just say really done so info.


I have been in for just over an hour.

So just check no resistance there. Your potatoes community over you want to work.


Yeah, so we can mix it together 'cause we're not. We're not here to waste anything.


A spoon, a little spinach into 4 Grattan dishes and top each with 12 cooks nails.


And you know, sometimes it's great and sometimes it's not so great. Today I'm making a version that's a little bit lower fat, and it's a chicken Caesar, which is a perennial favorite. I think. First what you do is you marinate your chick in and you make the base for your dressing. So it's sort of a 2 for one 1 1/2 cups of buttermilk with two tablespoons of lemon juice and chicken can marinate for as little as 15 minutes, but you can make this ahead of time if you want you up to a day 2 tablespoons of lemon juice, one clove of garlic.

Today I'm using a garlic press. I like the small size that you get with the garlic press. Here. Classic Caesar salads are actually made by mashing garlic with anchovies and then whisking in egg yolk and olive oil. I'm replacing my egg yolk with mayonnaise and I'm leaving out the anchovy but please feel free to add it in if you want to 1/4 Cup of grated Parmesan Cheese. This is cheese is going to go into the marinade, but it's also going into the dressing, salt and pepper.

And then reserve a half a Cup of this mic.


So cut one of those mini rolls in half. Put the burger, cheese and bacon on top.

Followed by a bit of that barbecue sauce. A cherry tomato.

A bit of rocket.

The top bun and stick a toothpick through it.

Now repeat this process for all of you mini burgers.


So roll out that dough until it's about 3/4 of a centimeter.


Sit down of course. Use your oven if you like and.


If you look.

Now I'm just giving this beef alot seasoning with some salt and.


Chopped tomato may be great.

I just left everything going to get another job.

Actually, now that you have it on the lower case.

I'm gonna add a splash.


Heat a griddle or frying pan over medium high heat and lightly oil it.

Pour or scoop the batter onto the griddle using approximately 1/4 Cup of batter for each pancake.


Before we're going to start with a raw egg. Nice fresh egg. I'm going to take my whiskey and some nice olive oil. I'm going to beat that together.


Fresh lemon and I'm going to just take out some of the Seas. You can still going to get. I know there's a trick you can use cheesecloth and.


Really nice, maybe you two cloves of fresh garlic.

And put that in there.

Now I'm going to take the anchovies. I have about 3 anchovies here. I like the.


Soccer Rice paper wraps in the water for about 20 to 30 seconds. They continue to get softer when you take them out, so you don't want to soak them for too long, otherwise they'll break.


So we've got some candlenuts here. Now that's been soaking in water for a bit just to soften it a little bit. Now candlenuts of really good for Luck says they give it that creaminess into it like we can't find cattle nuts. Try harder, but if you really can't find Kendall nuts then you can use macadamias as well so.


When you're ready to make your salad, take your chicken out of the marinade, letting the excess drip back into the bag and then place it on a rimmed baking sheet that's been lined with foil, so let the excess liquid rip-off, but some of it's going to end up on the pan, and that will get a little extra carmalized slash burnt in the oven, which is why you want to put it on this rimmed baking sheet. With the foil, have your broiler preheating and then cook it until your chicken is cooked through. Should take about 1315 minutes.


Your dressing this is 1/4 Cup of light mayonnaise. You can use regular mayonnaise if you want to. To that add your reserved Buttermilk marinade. That's why there was the cheese in there. Caesar salad always has cheese. Delicious. We're not using all that much, but you can be. Feel free to.


And a half ahead ridicule that's also been shredded.

You can toss.


Part of it and they were making nice and crispy there we going to drop those down they will.


To the flour you're going to add your baking powder. You're going to add your salt.

Pepper Rica.

And pepper using a whisk.

You wanna incorporate these five ingredients well?


Optional. Add half a teaspoon of Saracho sauce.


Replace the gun Sharla in the frypan without fat. Some of the Fed is going to melt him from the ground Charlie.

Don't forget to mix this pasta time by time. We Brown our runshaw little bit.


Everything up.


A lot of any excess oil and I'm going to play these with a little bit of whole grain.


Only slice 6 ounces of shataiki mushrooms.


I've got some fresh Basil leaves. I'm just going to put them in as they are because we're going to blitz this down, but just leave the Basil leaves in there. Just let them wilt down for about 5 minutes more on the cooking time.

So I've just taken off our soup off the heat and for the next part guys, you're going to need a hand blitzer just like that. Now if you don't have one of these, you could put this in the blender, but be very careful because the mixture is very, very hot. So what I want you to do straight in because we're going to be just creaming together those potatoes because they're still whole, just very slowly mix it all together to fight that and just blitz like potatoes down.

So that's what you're after guys. This beautiful, creamy thick tomato soup let's serve this bad boy up.


Into the pan, plus one tablespoon low sodium soy sauce.

And one clove, finely chopped garlic. Cook until the spinach is wilted but still green, and then set aside on paper towels to drain.


And then about a tablespoon of water they were going to cover.


I took about 8 or 9 minutes depending on how soft you like your sweet potatoes. Final touch will add some pepper on top.


First, you want to slice the sinew line off the fish. The sinew is the thin white strip of the fish which can be very elastic and texture.

To slice this off, you want to start your cut right above the sinew line an run your knife all the way through while staying above the line. The bottom portion of the fish can be used to make spicy tuna.

This is done by covering the piece of fish with plastic wrap and then pounding out the loin and scraping it with a spoon across a flat surface.

The chef is now going to cut the large piece of fish into three loins. He marks the fish where he will make the horizontal cuts once he has three loins, he starts to slice them up into optimal size sashimi pieces.

Again, make sure your night is very sharp. In order to achieve the most precise cuts.

He makes 6 pieces of tuna that will be placed on the sashimi plate.


Two 4250 'cause you want a potato?


Must be kept locked. Tomato soup tomato conda here we need she Annie if your contact group has like a tub or another day call me. But another thing I need the money thing like a single sort they give me the quote economy specially for me.


Reasons.

So why we add it right now? The rice soaps and all the sweetness and gives it a really rich and decadent taste later on.

And the fried onion.

I.


Carefully lower them into.

The oil and these don't take very long at all to fry out, maybe just a few minutes. They will automatically turn themselves when they're done.

And while these are cooking, you want to make sure monitor the temperature of your oil so it doesn't get too hot. You'll need to adjust your burner heat.


I have the walk heated and I'm going to add about 1 tablespoon of olive oil only. We don't need much.


So we're going to put a little bit of water because it's a little. It needs a little bit of water. Basically just by looking at it, it looks a little mushy and it means we need a little bit more body recreating, so I'm putting about. I would say half a Cup.

Right, yeah so.


Set up show.

How we normally are.

Yeah, we talk constantly about what we're doing while they're cooking. That's why I think part of the charm of what we're doing right here is in watching like social initial. They're trying to make a cooking show. Yes, I mean, you gotta admit that's part of what's funny about this. Maybe that's what that's what we should call it. Like something like search in this shot. Try to make a cooking show. That is what we're trying to do. Frankie.

I had a friend by the way. I mean I don't have anymore.

We can't, and he contributed two things to my life that I will never forget. Even South Indian kid. Yes, the first thing was he would always say to be frankly which I love.

And then the other thing that he did was we're playing cricket. Yeah, and he got out and then like in the next game and who play many games of cricket save evening. Yeah he came back and he got in with his back and said I'm back with a veggie.


The two tablespoon.

Of oil.


They would put a bean paste into the pan.

Black paint

garlic.

Salty about.

One minute.

Because he's a car of oil changing.


For the past.

Now occasionally push push around.

Make sure that my sticky.


Garmin sync?

Desktop.


Or serve him up really pretty easy serving just a bun.

Potato chips, White Sox Comiskey Park Plate.

And the honor of baseball and Bratwurst in baseball kind of goes together well.


Now I've sliced half an onion, just a regular Brown onion. I'm going to put.


Just a little sprinkle.

Soccer match


In a small bowl, we have some cake flour at baking powder and salt sterritt very well with a whisk. You should mix it well now because once you pour the water you don't want to mix it too much.


To make this now, I'm going to show you a very simple batter using some pepper powder, salt, 1 Cup of all purpose flour. You know, measure it and do it for this recipe and then makes this.

Nicely with Pepper border. Now in this we're going to add.

Just bitten 2X.

Put it in this and half Cup of soda.

If you want, you can also use beer, but if you don't want to use beer, add half a Cup.


Now we can add back the vegetables.

Add the roast pork or your choice of meat.

Toss everything together, combining all the ingredients.


Garnish them with some more pepper and chives.

For variation, allrecipes member Christina suggests serving the best mashed potatoes in a casserole dish refridge.


Large wok over medium high heat and when it's nice and hot, drizzle in one tablespoon of vegetable oil. Swirl the walk slightly to evenly coat it with the oil. Now add the minced garlic and quickly stir fry for 10 seconds.

Add the carrots and stir fry for one minute. Next, add the celery and again stir fry for one minute. Add the onions and Bok Choy stems and stir fry for one minute.

Let's add the Bok Choy leaves now and toss everything together. Stir fry for about a minute until the leaves are wilted. Now turn off the heat. Add 2 tablespoons of the stir fry sauce and then mix everything together.

Finished by adding some freshly ground black.


If the noodles start to stick together, drizzle in a little bit more vegetable oil.


Misshape get rid of excess oil and then drain them on kitchen roll. This is 1.


This is how it came, like sustainable fish and make sure you take it all the skin off and it's bone free season flower and that's just going to make the better. Stick to the Fish and then bears if you can. Just kind of scroll around in there and afterwards. It's all code, zip code and then.


And just slowly lower in.

So it starts at the battle before you let go, saying hello to the whole thing is coated slowly in.

They got it.


Clear cut the cucumber into vertical slices.

About a finger long.


5 tablespoon of horsing sauce.

And five tablespoons of broth, which was a from boiling the pocket earlier.

Then add 1 tablespoon of peanut butter.


And then into a bowl I'm going to pour some cider vinegar, some vegetable oil, some salt.

And then something called tamarind. I'm using a tamarind concentrate and we'll talk a little bit about that on the blog. But it's a very tart, sour kind of citrus like ingredient. Already started mixing that up. And then I realized I never put the gar masallah in, which is a blend of Indian spices. We've used that before. We like it. I'm going to mix that in. And that's basically.


We're going to add a lot of garlic, alot of Ginger, some cherry tomatoes.

A nice big onion and a little bit of water. We're going to put that on and off until we have a nice smooth puree and it kind of looks like a delicious strawberry smoothie. And yet it so the opposite of that. So just set that up.


Cayenne, let's see where we're at here. Like I said before.

We're really not looking.

To cook these too much.

We're just trying to take the raw off it.

OK, when I say Culinary Warhorse, I made it man meatloaf has come and gone on meant restaurant menus over the last 40 years.