A bit of olive oil, but mine gave out quite a bit about a fat, so I'm just going to do this with my hands.

I'm going to put my beef in there that's been coated with my flower song, Pepper so good. I'm telling you your house is just going to be filled with the most incredible aroma ever. I'm going to do this in batches because I don't want to Overcrowd the pan and cook for a few minutes when it's all over the place with a nice thing. Golden Brown and.


In all my meat colorful beautiful color. I'm just kind of drizzle bit more olive oil. Not all those Brown bits in there. That's called Mega Flavor. So don't you dare clean that pot. Going to add my veggies and my onion, carrot and whole cloves of garlic.


And the moisture from the veggies is going to help. Kind of release those Brown big stuff at the bottom of the pan.


Pass it in with the potato chips is going to give it a nice aroma.

Little bit of parsley.

Right some big time.

Is just going to give a little color to the potatoes. Nice, aromatic, herbaceous flavor. Toss these herbs in there.

Add a little bit of salt.

Give it a quick toss and some cracked black pepper.


Still out pop this guy open.

I'm going to crack an egg is just going to help bind the whole batter.

Just a little bit of Stella. I'm going to start with just a small amount of liquid and the carbonation is really just going to lighten the batter, yielding a really crispy fish.

With that up and I'm going to add a little bit of flour at a time, make sure it doesn't clump up.

So you want to add this in small portions.

Just keep repeating this process. Really, this is just going to be very reminiscent of a pancake batter. You want this just to coat the back of a spoon. I'm just going to put a little bit of salt in here.

And that is looking good.


To get onto the fish we caught some of these guys out in Casco Bay. Nice and fresh, probably quarter this.

And this nice strips like that. I'm going to cut this other guy right in half.

Is it just goes straight into the batter, so these are just lightly?


So the important thing when frying this fish is that the temperature of the oil has to be just right 'cause you want the batter cooked and nice and Golden Brown. But you also want the fish cooked all the way through.

Is it take about 5 to 7 minutes there really, you're gonna know that they're done when the outside just gets nice and Golden Brown, right? These look just absolutely fantastic, but these over here.


If you don't want to be too greasy, little bit of.


Going to put in some Turkey meat now a little goes a long way. This may not look like much. Remember the processors are really small and they don't really don't need much of the fillings so we have some Turkey meat. We have some shredded carrots which are great. You know me, I'm always trying to get extra vegetables into my kids and then we have some cold twice. And of course cut your own cabbage. But why bother by this stuff? This is great. This is really where the bulk of the filling comes in, so of course you're getting lots of vegetables beside love. And then we're going to add in.

Some bamboo shoots, which are also really good. They have lots of fiber in them which is really nice. So we just put some of those and now we're going to process all of this in a little please in art. So it's not like kids shop now we're going to go with that.


Rice wine vinegar. You don't need much. Always keep your finger over the top so you don't make a big mess of what you're doing.

Little rice wine vinegar. A little poison sauce. Hoisin sauce is delicious neisen flavored sauce using a lot of Chinese cooking, and again, you know with myself if you can really wing it. It's a couple tablespoons and a little bit of soy sauce. You don't need to have pop on it so you only have to put your finger over it and then our final thing. How little bit of sweet as some people put sugar out a little bit of sweet and sour sauce really gives a nice kind of a sweet tangy flavor to the filling of this. And then are you going to do is just?


Now we want to do is put these in a Cuisinart food processor. You could really chop these by hand if you don't have one, but you want to get the texture pretty fine on the inside. And the other trick here. Just want to pulse this really quickly so this is all in. We're going to have uncooked scallions or green onions through those in. I just actually found out that you can freeze your leftover chops guys. Going to do that today when I get home.


Fine, I'm going to heat some oil to this. I'm going to add the Curry leaves.

And now the onions and green chilies.

Some salt to it so that the onions get tenderized faster.

The onions have turned translucent and to this.


I'm going to add spice mix, cook it for about 2 to 3 minutes. Now the spices are nicely fried and to this I'm going to add tomatoes.


To cover and cook it for about.


Now you can see that the tomatoes have reduced down substantially, and I'm going to add the tomato Puri to this. Now we're going to cook this till the tomato is well incorporated and the oil comes out from the masala keeps turning in between. Now you can see that the tomato paste is well incorporated into the masala and you can also see the other oil is.


I'm going to add the potatoes and I'm going to cover them and cook them for five minutes now through the potatoes. I'm going to add the Marinated Chicken quote properly and now we're going to cover it and cook till the chicken is done.

I'm going to add some water to this.


Alright, with this generals chicken, I recommend using skinless, boneless.

Chicken thighs. What you wanna do is you want to cut these up into bite size pieces.

Like that?

Something like that. So go ahead and they're done. Let me about that size right there.

Like those will come back.


We've got our chicken cut up, but we simply want to do. We put it in his bowl here. We're going to marinate it and what they marinate this in is simply.

Add 1/4 Cup.

Of just soy sauce is put that right over. There is like a lot of this is just marination folks. We're not going to actually cook it with all the soy sauce in it.

And what you want to do is just let this set aside for about 20 minutes. Stir it up there and make sure that everything is thoroughly coated. We come back in about 30 minutes. This Chicken is thoroughly marinated.


As Marinated, will do. Just give it a little bit of an egg bath and once I have covered this an egg, I'm just going to roll this in some cornstarch little bit of Reading.

Something like that. Make sure that it's thoroughly covered. Something like that. Set it over on that plate and I'll do.


First time you made this, you know, did your family teach you how to do it? I grew up in the country with a lot of Apple trees and pear trees.

Afraid of Heights really. And my younger brother.

You know, like ran around with my dad on on the roof and my grand father and because I was afraid of Heights, they always set me to the kitchen. I said, why don't you go down there to the grandma into him and make sure that we have something to eat when we're done with the job I used what I learned from my mom.

My grandmother to get the hell out of there. You do your signal.

Notice notice the concentration the focus. OK so we have Escalope Milanese there Wienerschnitzel whatever you want to call. You know how we solve this, yeah?

That's how amateur does it. It's very important. OK, if you go like this right, you get a nice even write like this.

Gotcha, OK, let me try you go like this. Don't be afraid, yeah, let me try the backwards.

Body language like Derek Jeter, we put a little pep. How do you song pepper?


So what will you just?


I put the little secret there.


You have to. You have to be gentle. Don't be should grab the access you go in there like this.

Yeah, yeah.

And you really coat it nice and then you let it sit. And then I put it in here. So now it's nice. OK here we go.


Now we see some excitement. OK, yes, is that the solids from the butter kind of break in there. That's how we know that our temperature is getting ready. OK baby is a little stronger than mine here you know how you put this inside? One very important way so don't hurt yourself, OK?

If you take it away from you and you put it away from you, you're safe. OK, if you go forward, you're going to get splattered.

So let's do this together, ready set go.

Woo.

But I know, yeah.

I like it. Do you have to move like your body a little like when you're doing this? I usually go like like that. Nice, I like that. Now is it a minute each side or?

What would you serve with something like this? A little that's so annoying. Little actually did classic like? I'm sure you do walk in the wild side, right on and the colored girls go do do do do do, do, do, do, do, do, do, do, do, do do do you see let me get, let me get that once again.

Guys remember not to away from you now you can do this with what with pork with feel. I think it's looking good how come yours is a little more.


On the other side of roti. So I turn this over like this.

Not yet, but.

OK, so I'll turn it over now and you can see the Brown specks.

I'm going to get level.


Code and today I'm gonna do a batch using two sticks of butter I don't use.

Precise

measurements, that's just the way I cook, so I've diced up some garlic. I'm going to put some garlic in the butter, hence the name garlic butter.

And some parsley from my garden and I'll put some parsley.

In the butter, so I put a little bit of wool sauce in there.

Use a.

Seasoning salt.

I like to squeeze.

A little bit of line.

Into there, so I'm just going to use make sure I don't get any seeds, too little corners of lime in there.

And that should do it and also need to do.

Put my bowl in.

And I put this paddle on there.

Lock it down started off kind of slow.


Is all.

Just raining like this and give him a quick little rinse off.

Nice big escargot and I'll just.


Appetizers


Sauce homemade out of our garden and I'm gonna lightly brush the top.

Of these pastries.


No, my puff pastry has thought out it comes in a box folded up in 3rd so I unfold it like this. I've put it on some wax paper, put little flower underneath it and I'm going to use a rolling pin an get a little bit more size out of it.

I'm not going to.

Over roll it, I'm just going to.

Flat.


Together, and I'm going to brush it.

Along the edge of the puff pastry.

Egg wash works.

Like a glue.


And I will place.

A mushroom

over here using some of my garlic.

Butter for the seasoning.

I'll just put.

A very generous.

Dollop

of butter.

On top of.


OK, I'm going today guys. Now with my wife.


You put those into my mode.

I'm going to put 2.

Her I'm actually putting 12 snails on each plate.

Just to make sure, I do a guest out enough to eat, you know.

'cause once near 6 nails like that as an appetizer. For me it's not enough.

But only one 6.

It's up to you.

Here we go. Now I'm going to stop those.

If not better.


Let's just be patient now.

Cooking.

Almost ready, probably nicely.

Who is not gonna be yummy.


So we have our house made fun.

Fat Buttered and grilled.


And.

Tomatoes.


You like it, really.

Select


Electric.


Roast and sticking with tradition, making it slightly sweet and serving over macaroni.

And turn off the heat.


It's really going to give it a rich creamy texture and flavor.

The meat is nice and tender and it just falls apart.

You can serve this.


Can be a really sticky mess to clean up.


And we'll line it up in the pan.

Now this Colby isn't very thickly caught, so it won't take forever to cook.

Of course, if you can do it on the grill, that's even better.

I'm going to get all that Delicious Grill flavor to go with it.


4 minutes per side.


Piece of Solomon

Someone said be.

Put some rice.


Very nicely.


Emma.

Once simmering, just give it a lot stir.

Replace the lid.

And move it off the direct.


Now this will keep simmering through.


And after an arrow so give it a quick stir.


Cheese sandwich ever. So we're going to start off with our bread. I've just toasted it under the Broiler.


I put the pot on medium low heat and I've added one tablespoon of unsalted butter. Now I'm going to whisk in one tablespoon of flour.

And this just thickens up the sauce. Going to cook it.

For about 30 to 60 seconds until it bubbles up.


1 Cup of milk. No skim milk in this recipe. Leave this on medium heat. Stuff three to five minutes, whisking every now and again and look at.


Which goes so well with ham, biscuit in and then secret ingredient, a pinch of ground, nutmeg. Finally, about one.


This organ is going to pour it.

All over the top of the sandwich, sprinkle it with.


The Broiler just for a few minutes until the cheese bubbles up beautiful.


So we don't want to burn the butter, just want it to melt.


We need the egg yolk.

Crack it open.

This is the messy as part of the job.

There we go. There's one yolk.


3 egg yolks 8th teaspoon of Cayenne Pepper really doesn't give it any heat, it just pops the flavors out.

Half teaspoon of kosher salt or sea salt.

And then a tablespoon of fresh.


Slowly drizzle in the butter from the top.

And that's it.

All the butter.


Add 2 teaspoons of vinegar and have a quart of water here.

I'm going to pinch assault.


Slowly or in our egg.


Then you arrange on your plates.

Money already garnished.


1st, I'm going to mix all the ingredients in a large bowl. The plain.


Sugar Salt, Baking Pie.


And while you can see the excellent texture of the non as in the restaurant.

This is plain non. I have some melted butter which I'm going to apply on the non then it becomes button on this non very soft and be well cooked inside.


Have heated it at maximum temperature and on the hot piece of stone I have.

Please the non I have not applied any water for this baking of non and after a few minutes the non will be ready. This is oven baked then on again. Apply some butter on the top but believe me the non from the stove.


Oven on.

And next 4.

Garlic naan I am grating one clove of garlic on top of the non and then I am dusting it with some floor so that the moisture from the garlic is absurd and I'm going to gently roll it again a little bit so that the garlic gets pressed inside their non and now you turn it to the uh.


Water on the other side do not apply water on their side where you have applied the garlic and now again put the water side on their tabosa.


And after it gets some bubbles, turn it to the other side and let it cook on the flame. Sometimes your non may fell off from their Java but never mind.

It will be still perfect. You Sir Tongsan Cook it fully and your.

Garlic naan is ready. Apply some butter on the top and you can smell the flavor.


Cars.

Now I'm going to start here by blending up the spice mix.

Now I'm using a sparse blender, but you can use a mortar and pestle or a coffee grinder if you log for this.

And grind it until it's fine.


Now into a blender I'm going to Add all of these ingredients.

So the garlic and ginger the onions.

Now this is a little bit of an unorthodox way to do it. A lot of people will bring their own.


Place lid on the cattle only. This will cook the source down and help it reduce, and we're going to do that for an hour.


But this why you get over the five are combined into.


So those vindaloo heads out there. You know what I mean.

So we're just adding in everything other than the lamb.


And blend well.

Now, if you want a chunkier source, simply add.


Now heated up a pot over some charcoal of melted the guy and just.


I'm going to lightly Brown.

Before pouring in that source.


The yogurt.

Along with this, I'm going to add 2 tablespoons of extra Virgin Olive Oil and I'm going to mix them all well an I'm going to add lukewarm water and mix it to adore. So since I'm using a fast action East I need not soak it in warm water. So I'm directly using it. If you're using the ordinary East, check the specification and use accordingly. Also, don't use cold water, then it will not activate the East at the same time if you're using very hard.


The East.

So finally I have a sticky dough. It should be a little bit sticky so that you get soft nuns. Now I'm going to apply some more oil on the top, grease it well, and I'm going to allow it to raise for an hour. If your place is a little bit chill, then you'll need two to three hour.


I put it in there.

Warm oven so that it rises in one hour and now with this perfect has doubled in size and it is very soft. Next I'm going to start rolling out their ***** 1st I'm going.


Duster worked up with some plane floor.

And then I'm also rubbing.


Once and I've taken a small ball of dough in my hands, I'm going to roll it out.

Just a little bit.

If you want, you can use more flow to dust the surface.

And after rolling it to a small circle, I'm going to.

Flip it in my hands so that I get a Oval shape, as in the rest torrent and now my nan is ready.


I'm going to apply some water on one of the sites and I'm going to spread it with my finger so that the entire area is covered with water. You can use more water if necessary.


Use a very hot over. You can see now the water is dripping. The water side goes on their Java.


At this stage I'm going to.

Turn my teava upside down with flame at high.

And I'm going to cook the non on the other side on high flame and you can see non is ready.


All right, we've got about 2 1/2 cups of.

Cooking oil on.

All right, we got about 2 1/2 cups of cooking oil on high, and what we'll do is just ladle in piece by piece are battered.

General chose chicken mixture here.

Spread that up so that those look stick together.

Where it is up to their Golden Brown.

The rest of those in there, like such weapons Cook on high for about 600 minutes.

Come back and I'll show you the next step.


All right now, the next step is we're gonna make our sauce and what we start out with here is just but a tablespoon of.

Sesame oil and Ginger and garlic.

And that we're gonna add.

Not 1/4 Cup of toys cost.

Reset around.

Already using their.


And I'm gonna put a little bit of that in. There is a picking exit.

And that they had about five these Chinese peppercorns. If that'll, Sir, that's going to make our sauce into that will add are spring onions.

That cut up about 3 of 'em.

And then what will do is will go ahead and label back in. Our chicken should be cooked earlier.

I know we're gonna typically do just cook this chicken up with this nice sauce.

Confuse with the.

Peppers will let this go here for a minute.

Come back.


They had about five visa Chinese peppercorns. Is that little Sir? That's going to make our sauce into that will add are spring onions.

That cut up about 3 of 'em.

And then what will do is will go ahead later back in our chicken to be cooked earlier.

And we're gonna simply do is just cook this chicken up with this nice sauce.

Confuse with the.

Come back with everything put together.


Hot.

I'm going to heat it up over by high heat. I'm going to add in some water.

I'm going to wait for the water to come to a boil now. Why buy clam juice when you can make your very own from very young fresh claims. So once that comes to a boil, I'll show you the next step.

Add my clams to my boiling water. This is gonna provide so much good flavor.

You'll See and now with clams when you buy them, they should all be tightly closed. If they're open, don't buy them. They're not good, and this should not have like a fishy, awful smell. They should really just not smell like anything besides the sea.

A few days ago I went to store and I want to get clams and they smelled so bad that the counter I was I couldn't.


My clams are open and I'm just taking them out with a slotted spoon here. Look at that gorgeous already.


Gorgeous briny liquid here, and I want you to pass it through, but I don't want you to take the very very bottom because any sand that comes out of the shells or of the claims collects at the bottom of the pot and you don't want to do that. So I'm going to do is I'm just going to strain this.

Really nice and patiently.


In my bacon.

No oil necessary. It gives it a lot of its own fat and I'm just going to cook the bacon until it.


Piece of Clam.

And take the meat out. I mean look at that, look at that.

I'm going to take him all out.

And I'm going to chop them into like bite size pieces like that. That's perfect.


Time to remove the bacon.

But all that lovely drippings are perfect. Now, if you find that your bacon renders out way too much fat, you're really looking for to two to three tablespoons, then drain some of it but that.


OK, my veggies now. I think Clam Chowder is the thing that some people are passionate about making it a certain way and that's it. And that's fine. That's great. But like all things in cooking, you know you tailor to what you like. You make things according to your taste. This happens to be the way I love Clam Chowder and it was really inspired by my last trip to something San Francisco where it came in as gorgeous big Sourdough Bread Bowl, which was incredible.

I thought it was a little too heavy, so I'm not serving in Bread Bowl, but you absolutely can. But this was just inspired by that trip. If you don't like Corning yours, we could just think that putting corn and Clam chowder then no, no, they don't put them in. Or you can just can clams. You can do whatever you want, really. This is just my take on a clam chatter. I'm going to my veggies and letting them cook for about four to five minutes or until they become nice and soft. You're not looking for them to really develop a lot of color, you're just looking for them to cook down a little bit.


So that I'm going to add a little bit of flour and the flower helps Thicken the soup and again with Clam chowder is a preference thing so some people really like their super thick. Some people like on the little thinner side, so if you like really think then add in a little bit more flour or you add in a little less liquid if you like thinner, adding more liquid, it's completely up to you. I'm just adding it a little bit at a time so that I can kind of cook it out.

So I don't have that raw flour taste, you know?


Add in our potatoes that I just peeled and diced.

And some fresh thyme. I love fresh thyme strip it right off the stem there. The leaves are so tender. Really, really lovely.

I and my corn fresh corn kernels right off the Cobb best.

And your clam juice.

Oh yes, perfect.


Minutes after this, I'm going to add in my clams. Nice large chunks of Clam.

A little heavy cream.

Don't look if you're on a diet.

Get on the treadmill for an extra hour tomorrow, but it'll be worth it. You're going to add in your bacon. You're crisped up earlier.

Some parsley.

And you need to season it with salt and pepper. And now you want to season it. According to taste. I have tasted this already as it was cooking so I know how much it needs. Just remember that the of course the claim broth has already kind of salty and briny, and the bacon salty, so keep that in mind when you're seasoning. So what I'm going to do is I'm going to give us a nice big sister Anne. Let this cook for about 5 minutes. I want the claims kind of warm up. Then I'm going to turn it off and go.


And we go.

Filament.

And as you can see I just put it in the pan.


How onion?

Little garlic, just cut coarsely.

I think the.


Dressing and we do want our fruit coated but we don't want to totally swimming in the dressing.

So what I'll do is I'll throw some in and mix it up.

And then evaluate.

So that's what I'm doing right now.

I'm staring at it thinking to myself, chef John, you need a little more dressing. That's what I call myself in my head.

So I tossed in another spoon and gave it a mix.

And once that's mixed up and we feel like we have the perfect amount of dressing, all we need to do is give it a taste. Make sure everything is just right and then we have options.


One stick of butter. Make sure it's softened 1 tablespoon of minced shallots, tablespoon and a half of minced garlic and 1/4 Cup of chopped parsley.

Black pepper to taste. That's really up to you. I like you know, a good amount, an salt to taste. Also, which I'm going to go with a half a teaspoon. Give that a mix and that basically is the recipe. Now once it's all mixed well.


This is the easiest one. They sell these ramekins with those little holes in him. You have pushed the snail down in there. You top it with about a teaspoon or 3/4 of a teaspoon of butter.


Empty snail shells. You stick the snail in about halfway.

All right, push in about again 3/4 of a teaspoon of butter and they go on those little indents on that silver tray and they.


#3 kind of fun. You get oven proof. Any kind of baking dish put about an inch of rock salt, right? Stuff the shell just like you did for the last method and.

Just stick it in the rocks. All this kind of a nice method.


Sometimes they tip over in the butter rolls out.


First thing I'm going to do is I'm going to take my chick in again, bone in skin, on whatever pieces you prefer. If you want to do the wing. If you wanted the breast, make sure you cut it in half. 'cause that's really important. Now you can add any hot sauce you want to this. You can use Tabasco, you could use Buffalo sauce, but for me my all time favorite hot sauce is Saracho. So I'm going to use a really good squirt of it. 'cause I like a little bit of heat into my buttermilk.

Mix this up. It's going to be really lovely and spicy and pour this all over my chick in.

Looks so good and.


Just overnight I'm going to leave it in there for a few hours. I've got some things to do, so it's going to sit in there and performance magic, and when we come.

When I come back I'm going to show you the second step which is.


Oven Mitt. Anytime I touch a cast iron skillet.

It's just a habit because.


Carol Ann let the broad start cooking.

OK, our pan with our braatz in it has been on the grill for about 10 minutes. Let's take a look.


Oh yeah, looking good.

Hickory smoke is going around.

Alright.

See how nice and symmetrical these are? They haven't exploded and stick a little bit.

Put on my.

Rather warm

just shake him a little bit if they stick.

There we go.


So it was nice.


Water and will put that in a place where there's a pretty good chance it won't get knocked over and as long as you've covered those with enough water the next day they should look something like this. And then what will do at this point is drain those very very well before we transfer that into our.


Food processor and add the rest of the ingredients are in a blender will work, sort of OK. And yes you can make this by hand by crushing or chopping, but that's going to take significantly longer, so try to find a food processor. I guarantee one of your married friends has one. Just borrow it for a day, tell me.


Very well drained beans too, which I'm going to add some diced onion. And by the way, even though this is going to get processed, I think it makes it more evenly. If you start by cutting the onion nice and small first. So I'm gonna head in about half an onion along with a whole bunch of minced garlic. We're also going to need a whole bunch of freshly chopped Italian parsley. Some people also like to use cilantro here, or a combination. We're also going to need some salt as well as some freshly ground black pepper wrong to throw in a spoon of ground cumin or cumin is I believe it supposed to be pronounced as well as a little bit of ground coriander.

And then we're going to shock the world by putting in a little pinch of Cayenne.

As well as a small touch of Baking Soda, no, not powder baking soda. Anna Spoon a flower just a little, not too much. OK, one of the big decisions with a falafel mix is do you want it more bready or more beanie? And I prefer beanie so personally I don't want to put too much flour here and then. Last but not least, we're going to squeeze in a little bit of lemon juice.


**** and do you need to give it a mix like this before you process it? Probably not. I'm not sure why did that, but it's too late now. But anyway, once all your ingredients are together, we're simply going to process this pulsing on and off to start of course.

And what we want to end up with hear something that's pretty finely ground but not a puree. Alright, we don't want to liquefy this or turn it into a really fine paste, and with something like this it's always a great idea about halfway through to take a little break, take off the lid, take a spatula kind of scrape everything down off the sides, give it a Little Mix in case there are any large rogue chunks refusing to get mixed in. So I did that and recommend you do the same thing and will continue to blitz that.


Place it on a griddle or Thaba which is on medium heat and I'll wait for the.


In the bubbles.


Place it on the open fire.

Cook it on both sides.


1 Cup of uncooked quinoa and two cups of boiling water to a high quality thermostat.


Quinoa if you want to lose weight, protect your heart, prevent diabetes, have more energy, you gotta try quinoa. So I'm doing about a Cup of English cucumber in the tabouli. I like things to be chopped a little bit smaller than a normal salad.


Great tomatoes, great grape tomatoes. Have some grated carrots.

About half a Cup.


Still chopping with a steak knife. These days Janet works pretty well for me.

In God.


And now it started the show that data herbs.


And it's so beautiful with the radishes. The chia seeds really given a nice texture, a nice depth and.

Wala.


Now I'm going to wreck the won ton. Don't feel the one ton too much meat you feel feel the one time too much meat is difficult to cook unless you steam your one time.

You do it just enough.

Play.

Is she in the middle?

Use two fingers, just twist it.

Tristich my site.

Twist and pinch. Twist and pinch.

Look

twist and pitch.

So in we see how greedy you like. You can have more one ton and less do do. You can have more noodle and less one time just.

Thing what you like.

And you can even deep fry your one time if you don't like to have it.

Boy

if you want to do your one ton deep fry you have to wait for next time.

This is nice for two people maximum.

Not more than two because it's not enough to share. So say 123456789.

That right is that right?

Come again.

My oh hi can count that would be terrible.

Divide.

Baby.

What is good to boy soon?

Yes.

The way.

Put this away.


Now I'm good at the one ton noodle.

E.


Because of the coating of the wonton noodle, we going to drain it.

Now and run under the cold water quickly and so that the one ton noodle can be separated.


The new day is all separated. I just need to Reheat it quickly, quickly to show that when you eat, it is still nice and hot and and tasty.


Now.


Put in the Patch.

In the bench.

Boy

if you got time you can put it under cold water. If you don't have time, it's just the same color. Wouldn't one disappeared when it changes color? You can see wow it changes color. Now you lift him up and put it on your serving plate. Just slipping down livias Yes. Then you get nice and crunchy.


My favorite of all chef inspires 'cause it's full of flavor. I think it's something we've perfected over the years because we tend to cover longer satisfied with so much better than me at chopping things. It's not fair, so I'm going to put two cloves of garlic.

Crush them and then peel them and then just chop away. It's a small dice to pieces and then to do.


The drizzle available.


You can use any kind of like.


A bit of the Times of actually not overdoing it. You know what else is a good ingredient catch up.

It is honestly my case catch up.


Go through the middle with dollops and then work your way out.

So how does this this the middle Whitnall squish outside? Because these accounting technique, which is a fork aforethought, was going to gently prod and just push it out. We did more, but it's a bit dry. It's fine.


Is really hard 'cause it's really far away from me. That's not my problem. You're the sous chef sous up.


And then a little bit of salt and pepper.


Just a two particular little bit of oil.

Put.


Flour and I'll add in 1/3 of a Cup of water. The pinch of salt and mix it to a soft dough.

Now, depending on your flower, you might need to add in a little bit extra water. I usually add in a teaspoon extra to time until I feel the dough is going to be nice and soft.

OK, I've got a really nice soft.


Now I'll need the dough on a lightly floured surface for about 3 or 4 minutes just to make sure it's really well mixed. It's lovely and soft. It's a bit like to be like clay soft clay.


Put back in the bowl, cover it and leave it to rest for 15.


Anna cut this into four pieces.

Just roll the pieces into little ball.


Take one of the balls and kind of press it out to about 2 inch diameter.

With your fingers and thumb.

And they roll it out into a circle about 6 inches in diameter.

Getting quite thin now keep turning it as you roll it and they can be more or less circular by the time you finished.

Wait, I think I'm.


Coming down to my nice hot pan, not just leave it sit there for about 2030 seconds.


Verbs.

And after 2030.


Now I'm going to add the meeting, so we're just going to put off in the meat and Whilst That's Brown.


Just pull the remainder in, so just stir that in and then I'm just going to let that reduced down to capture all the flavors.


So after the butter we add a bit of salt.


Mash

one and we have some kind of machine that can do this. No, we just have you. He's also left the skin on potatoes. I don't know if we said that these are new potatoes, so the skin is much better on them 'cause they're fresh. I don't tend to put milk in my mashed potatoes to go in a shepherds pie. You got so much juice in the minutes as it is that then it kind of takes away from it. So you want it to be quite. Yeah, you want to be.


Always it kind of adds like a sort of rich flavor to it.


Gently at.

OK, don't Get Me Out it. She didn't know how to gently, but I would never do things gently. Put them in and then there's one other secret ingredient you know that is my tongue. Bravely well done. 1 spring break this scatter those.


Buzzing

Buslink 12.

345 and let it swim, 6789.


Say the beautiful shape is not over. Cook is not under Cook and you know.

It's lovely.

Oh, I can hear the camera lady. Her tummy is grumbling.

I think she likes the one time.

Faster.

Faster, that's it. That's it now.


Now I'm adding oyster sauce, 1 tablespoon of oyster sauce.

Little bit of sesame oil. That's how we Singaporean Cook. OK, that's how it's supposed to be. So you can use anything you like and a little bit of olive oil if you like to make it more glaze.

My fingers.

Add a little bit of olive oil.


Can you add in your noodle?

Movie downloader site. See it doesn't stick.

It really is a very good quality noodle, So what you do you put it this way?

This is your one ton noodle dry one and.

You in your one time up here.

When you serve your one ton noodle.

Is the quality what you put in your one time is not the quantity. So when you eat it.

It tastes beautiful, beautiful.

One ton noodle is our young days favored.

And even now, oh days we still eat them.

OK OK OK, don't run the way you like it staying there.

Now I'm going to give you a treat, but I have made a chopstick can use both. Wait this is what we use. This is dry.

So you mustn't use this pet wet pot onto your pickle. This is what I have made.

What I pickle when I get Chili's?

I'll get Chili's everywhere and I make sure this is gotten a bit Brown now, but when you cook it you catch the green one when you pickle it you get the green one and sometimes it get this color and sometimes it doesn't. This is my homemade chili.

Mitchelli

and that's what you're going to have who?

Delicious.


Bright green Bell pepper and onion.

I trim some of the fat off my meat and cut the meat up into one inch cubes.

Now I'm going to sprinkle the Paprika and all the seasonings over the meat and mix thoroughly.

Making sure all the sides of the meat are coated with the seasoning.

Marinade the meat in the reef.


4 hours or a low for 8 hours and I am choosing the high setting for four hours.

Put all your vegetables on the bottom.


Crock pot.

Then the minced garlic, the Bay Leaf, and a little salt.

And next add the meat.

And finally, the stewed tomatoes and the tomato sauce, or puree.


Big stir to make sure everything's mixed together.

Now just let it do its thing for the.


Lots of them. Well, they're like a swiffer mop for your body.


Great, remember back in Grade 7 science class where we learned about chlorophyll in plants, while chlorophyll gives your cells energy, it's like living energy from the sun, so these dark green herbs like parsley and mint and cilantro, really, really jazz up yourselves. It's going to help to detoxify and cleanse your body too. I want jazzy cells in goes the parsley.


I'm in a little bit of disaster. Little bit of the juice.

Lemon also helps to raise your pH so it's more alkaline instead of acidic, and you want that because your body operates a lot better when it's alkaline.

It's going in, it's just shooting everywhere. Love it.


Couple tablespoons of olive oil.

Sea salt

freshly ground black pepper.


OK, I will, but it does taste better. I think when you refrigerator no I don't think so. I think fresh is probably good for believers. Developed sure because I just had a very little for breakfast this morning so I probably won't take me too long. Little richest over there and get a plate.


OK, I put about 1 tablespoon.


First you cook your meat.

Report on the fire. Please read it wrong this time.

Continue going whatever you like, but today.

Hope.

Just a fly, you know.


Always hard visible Sir. I'm going to go over for Charlotte, which is going to take longer interstellar.


For that to a bowl and kinda press it and pack it down. And then what we want to do is cover this and let it sit for an hour or two before we start forming. Are falafel and yes I have done these without letting it rest and it does work but by stick it in the fridge for an hour. 2 those flavors really are going to melt together and it's going to be a little easier to work with, which is never a bad thing so I did pop mine in the fridge for a couple hours after which were ready to shape and I'm just going to make some small balls going to use one of these little sore based groups which not only gives me the shape I want but it also ensures these are about the same size each and by the way, one tip if you moisten your fingers.

These are a lot easier to work with. In fact there's an old saying in the falafel industry damp hands. It makes smooth balls and it really is true. All right. So we're going for marful off.


Oil for roughly 5 minutes and of course that time is going to vary with your size and shape, but for the ones I did here, 5 minutes was just about perfect and I'm just playing with him here. You don't have to do this, I was just bored, so I gave Mr. But like I said, We're going to cook those for about 5 minutes, at which point they should look like this beautifully browned and crispy on the outside. So yeah, those look.


Top off and yes, absolutely. I'm going to save that and use it for regular stock salary.

And then also trim off the bottom.

Although I cut off way too much and then if you want you can peel this with a regular vegetable peeler, but that surface is kind of gnarly, so I'd like to just go around with a knife like this kind of shaving off that skin and we're going to go all the way around as well as trim up the bottom until basically we just have that white root.

And once that's been trimmed out, what we'll do is we'll cut like quarter inch slices.

And then we'll take those slices and cut him into about quarter inch sticks.

And you know what? Let's go ahead and live dangerously and do two at once.

Thereby doubling their production speed.

And once we've got those in the sticks, as you well know, all we need to do is turn them and cut them into nice, fairly even cubes.

So we will cube up our celery roots, and once that's done, what we'll do is we'll toss it in some cold water.

And just let it sit there while we're prepping our other ingredients. And this is not so much to prevent discoloration, but I want those cubes to be fully hydrated. And also I think that water might Leach away just a little bit of the bitterness, but I can't prove it.


So we're going to host a handful of Walnut pieces in a dry pan over medium heat. Just throw him in and toss him around until basically they smell like toasted walnuts and it's really not that easy to see a camera here, but they are going to turn a little bit Golden and you might see a few Brown marks here and there, but we don't want to go too far. They get dark Brown. They're going to be too bitter, so like I said, the best indication is just toss those around in the dry pan until they sort of smell like toasted well.


Dressing, which is ridiculously simple swingable, we're going to start with three parts mayonnaise to which we're going to add 1 part sour cream or current fresh, and I think it's pretty obvious which one I'm using and then to that. We're going to add a little bit of sugar.

Just a couple pinches.

As well as a pinch of salt.

A little touch of freshly ground black pepper and then of course, so everything tastes better. A little touch of Cayenne.


Vicious offer and add the juice of half a lemon. Of course, freshly squeezed. What kind of crazy person with access to fresh lemons is using this?


At least a little bit of freshly chopped Eragon by all time favorite seafood. Herb is also my favorite. All time fruit, salad, herb, and then we'll go ahead and mix that together and are super simple but insanely delicious Waldorf salad dressings done so will give that a little whisking. And then of course taste for seasoning and because this is going to get tossed with.


Them, so we're going to take our Apple and cut it right down the middle.

And then we'll cut each of those halves in half to make quarters.

And then this is how I like to remove the core.

We'll just turn that piece like this and then using our knife at about a 45 degree angle will just make one little cut right there and that core, or at least 25% of it is going to be gone. So very quick and easy technique to remove those seeds.

And then once we have our Apple Quartered and cored, we will simply slice those wedges lengthwise and cut them into whatever size chunks we want.

So that is the official foodwishes technique.

So go ahead and tell us our apples in a bowl to which we can add our very well drained celery root cubes.

I'm also going to do some green grapes which I've quartered seedless green grapes. Please do not use the ones with seeds instead of making a Waldorf Salad. You'll make an annoying salad and will also toss in our now cooled toasted Walnut pieces and that's it. Do not screw this salad up by trying to be creative and.


Skin up dog.

Her.

I'm going to use.

Mixer.

You can use any chopper.

Is this kinafe?

Look up for order seas.

Apple, our new skin either so.

Skin are from Apple.


Oil.

Make a smore pie says put it in the.

Blender.

Compare.

And then.


Say in the blender, then plant them well. You can use fish source.

Source.

They blend them well.


You can slash steam.

At this less already.

Put in.

I cut the older edition Julia's eyes.

Then you put this in the.

Source.


You cut Christ.

Any size.

Now I cut the older green onions.


Get a handful of air mixture and just pop it in the corner closest to Maine.


And then working very carefully and very tightly. Just roll over the spring, roll pastry just like that and turn it again all the while keeping it nice and tight. And then when you get to the middle.


And then I want you to fold in the sides of the pastry.

And then just tuck it in and again nice and tight, keep rolling.


Maybe?


Or so it can dry out in the fridge.

And then.

I just like to do some garlic and Ginger with some oil in a wok.

Just as a base for the flavor, so today I'm using some chopped up pork chops, but the nice thing about fried rice is you can make it with basically anything. You've got leftover chicken or steak. Even vegetarian is quite easy to do.

But tonight we're going to work.


So I'm just going to fry up some pork chops here.

And nothing too fancy, just just some salt and pepper. And I like to throw this in with the Ginger and garlic.

Now the trick with with stir frying something like this is you want to have all ingredients ready to go.

You need to do it. Some of the steps need to be done pretty quickly, so make sure everything is chopped into small pieces. So here the pork is done cooking.

Which is going to slide it away from.


So you can use pretty much anything like today. I've got some.

Some shredded cabbage here and some green onions. Nice simple thing to do.

But I mean, if you've got leftover, say, cook corn is fine.

And the Chinese greens or I meet up peas. I mean you don't have to even have vegetables. This is really a great versatile dish.


It in half Pleat the outer edge and then Pleat the entire top edge using your index finger as a guide.

Delete the end and press firmly to seal then.


Add 1 tablespoon of sesame oil and spread it around evenly using a paper towel.


Then at about 15 to 20 pot stickers, keep in mind that you want to space them out so that you don't overcrowd them.


Next, add a half a Cup of water cover and let them cook for 8 minutes or until the water.


We'll need half of that.

Lemon juice.

Discard the pips.


Line them up.

Tuck your fingers in.

On the road.


Makes a lemon juice around the Apple of the pool.


Place everything in a bowl. Add my eyes and stuff.


And that will stop all the.

Herbs, garlic, and other things we don't want to eat. We under garlic too on the top of the balloon like this.


Help.

Set Clock.

Don't don't start, I I so we can start staring once it's around a little bit. So now the meat is very Brown.


We put carrots.

Cut like this.

Antonians

cut like this so quite rough cuts of the vegetables because it's going to be a slow cooked meal, but two or three oils. And now it's very long long cooking so.

Like this?


Very correct we put.

Flower.

Is to make the softball go OK. OK and um, look very visual.

To be white.


Concentrated too much, so that's tomato puree. Yes, for the color under the pace on the acidity of the of the recipe, OK?


Hot ladies

if you have a personal blog.

Up you put this OK?

So those were stalks of Coseley Yes, and now 5 minutes more. OK to cook the the flower like who you see that?

There's a little taste that's formed at the bottom with all the herbs, flower and smarter puree, and that's really going to help when we add the wine to make the source. The bug in your.


Today's verse talks of Coseley. Yes, and now 5 minutes more. OK to to cook the the flower like who you see that?

There's a little paste that's formed at the bottom with all the herbs, flower and some are so puree and that's really going to help. When we add the wine to make the source, the bug in your this is very important. OK, no, you put red wine strong with red wine. I could burgundy wine.

We put garlic.

And paper OK wallpaper on the exam.

The coins in whole. We don't grind them.


This one then put the lid on boiling without 5 minutes in 5 minutes to put the lid on and you cook very, very very slowly, very slowly during two or three hours. That's the time.


I'm just getting a little bit of water on your hands. Just debit down on the end of that pastry and again working tightly. Just roll.


Just popping your spring rolls very carefully and they'll sizzle away.

Now I'm showing you how to do it at home on top of the stove top, but if you've got a deep fryer, by all means doing them in the deep fryer as well.

So going through their spring rolls, just make sure they don't burn. Keep flipping them over on their different sides and they will cook.

So as the first batch is done, I'm going to take them out and just drain them on some paper towel and just keep repeating that process with your other spring rolls. And then we'll play these bad boys up.


To this I'll add 1/4 teaspoon of salt.

1 teaspoon of oil

I'll mix this.


Do they sell add approximately half a Cup?

Or enough water to make a smooth, pliable dough.


This for a couple of minutes.


Two disallowed a few drops of oil.

Cover the door with that.

I'll cover the.


I divide this intersects equal parts.

You can divide this up to 8 equal parts.

I'm not that good, you know.


And with the rolling pen.

Applying medium pressure.

All this into round discs.


I'm going without flying off.

Now that are unknown.


Total.


Sense of fault?

Little bit of white paper.

Pink.

Annoy perform voice of thoughts about.

1 1/2 tablespoons for this person.

Are we gonna have the baby?

1 tablespoon


And stuff anyway.

Then going string onion.

And this route.

Hi, almost done. Now I'm gonna beat you up.


OK, you you put salt on. You have to check your job. You have to choose some special piece of beef for Stew Orrego so.


How you put on the cut? Very important little bit of oil, OK?


So we cook the bacon on a high heat. I have heard much drama I couldn't pull up. Just cut them into four nice big mushrooms, staying with the rustic.


It's Well, Cook very long, long long yeah.

Just the piece of beef.

Show me French. Is **** County? OK, so we're just fishing out the pieces of beef, leaving all the vegetables and herbs.


Get our Canadian bacon on there, followed by our.

Poached eggs

women are wonderful.

Homemade hollandaise sauce.

And for garnish, let's put a little bit of fresh.

Chives from the garden.


Nypa

cut it in bite size.

Press and a tap.

Then you dream the older hard edges right here.

Then you gonna cut this in though.

By size.

This is not too hard to make kimchi, very easy. First, I'm gonna cut it in by size.

In good.

And then play the big board.


Ace

take cover water.

And one cover sort. I use a cautious sort in the mix well.

At that is overall the salt.

You put water in the Napa cabbage.

Then you're going to soak in the Napa in the saltwater poke.

Couple hours.

I think my sword.


Sugar.

And then maybe paper flags.

Then you mix well.

I wanna make this really well and then I'm gonna put it in the side.

Until my day package is ready to make kimchi.


Is ready I already listed out three times in cold water, ready to make kimchi. I'm going to use I want to wear clothes.

Missy.

Member, we already made a source.

They dumped, although Kevin end up before.

Mix them well.

Smells really good.

If you like the little sorted food, you can always add some extra sort. Then after I mix them once, I like to ask some sesame seeds.


Just pull over.

Over the dead package.

Should I stop this for couple hours, but why you waiting couple hours you can mix around maybe couple times.

But I you just phone but you can use it without it.


Here just maybe half size.

If you use the power or you don't have to use both, but if you do a powder Apple, you can use less sugar, but I will use a little bit of effort.


And then this is a whole Cali. Our appeal did. This is okolie. I'm going to use.

Then I will use a.

Half says reddish.


Pudding, but I have. Here is an all purpose flour and after this I'm going to add in some spices. My favorite combination is some steak seasoning, but you want to make sure that you buy the kind of the salt free. I've also got granulated onion and garlic and I've got paprika.

You can add whatever you want. You know whatever you feel like tastes really good to you. I want a little extra black pepper, even though there's a lot of black pepper in a steak seasoning, I want a little extra and always make sure that you buy your season and I love seasoning blends. I think it's fantastic by themselves, free because sometimes if you don't, they are so salty it's impossible to put enough to have good flavor without your food tasting super salty, so I'm going to do now is just.

Start us together, you know, Wizkid together would not want to make sure that the seasoning is distributed well throughout the flower, and I also have a cast iron skillet there with some peanut oil that's been preheating and I want that to be around 365 degrees and I also have my oven on to 375 'cause That's where we're going to finish the chick in, because sometimes what happens is by the time it's fully cooked through, the outside gets really dark and we don't want that. I've got a baking dish or baking sheet here with a cooling rack.


Let me see if I can do that. Assembly line. I take my chick in.

Are the hot sauce in buttermilk.

Code it really well.

In that flatware mixture, make sure it's really nicely coated, and then I just put it on my baking rack here and what happens is it not only comes to room temperature and it's resting a little bit, but the flower kind of dries up a little bit and sticks to the chick in, and therefore when you put it in the hot oil, all the excess flour isn't going to burn, so I'm just going to continue to do that. Let those sit for about 20 minutes, and then we'll find him up.


Now I've got my oven preheated to 375. I also have another baking dish here. They haven't lined with aluminum foil, just you know, just 'cause just got lengthwise time sometimes and I've got a wire rack on top because we want to keep the chicken elevated at all times. We're going to start the chicken in the hot oil. We're going to finish cooking it in the oven, so I've got my peanut oil here preheated. It should be really nice and hot.


Inside down.

Yes, see those bubbles. That's what you're looking for. It's only going to be in the hot oil for four to five minutes on each side is not going to be long enough to cook the chicken completely, which is why we're going to pop this back into the oven. Now I'm going to do this because the thighs are really big. I'm going to do.

Four of the drumsticks.


Whole thing in the oven.

I just took my last three pieces of chicken out of the hot oil. They only cooked for about 4 minutes on each side, 'cause you really wanna make sure that oil is really nice and hot so that all your doing at this point really is cooking the outside and make sure that the crispy crust is happening and then you're going to continue cooking the inside in the oven. Now. The reason why? Again it's on a wire rack is because you want to make sure the chicken is elevated. Otherwise if you want to put your chicken pieces straight on your baking sheet, but it's going to happen, the bottom is going to get soggy. You don't want that. You want the air to use around.

Made up that word, that's right. You want the area to circle around the chicken and get crispy.

Remain crispy and the inside is going to cook, so I'm going to put this in the oven at 375 for another 10 to 15 minutes. I want to test it with instant thermometer thermometer. It should read 165 degrees Fahrenheit, let those rest for about 5 minutes, and then we already did again.


Hey guys this Buddha I'm back come as you can see I'm cooking I'm making some tacos tonight I'll remember I had did the cooking with Buddha Lock Series well I had made a mistake and deleted that playlist awhile ago. So I'm basically going to start it over again. So I'm gonna start over with.

Um, this video here, which is what I did the first time I started the series. I had made tacos so now I'm doing it again.

And I'm making it with ground beef. You can make it with ground Turkey as well or ground chick in. I don't particularly care for ground chikin.

Basically what I put in a meet up put up.

Lawry's seasoning salt

Some onion powder.

Very little garlic powder and.

Some black ground pepper. As you could see, the meat is done. See as well done is all Brown.

So.

Let's say I'm about to turn it off.


I'm gonna just sift it gently on.

To the tacos I mean to the.

To meet.

Well, it's going to be tacos anyway, so technically I'm right.

Put the whole thing, the whole thing, spill it all out, spill it all out.

So once all that.


Why don't have?

And that's good enough.


Then continue.


Once the potatoes are tender, add and dollops of the paste. It'll make you dumplings.


Meanwhile, put the garlic, Caraway seeds, and salt into a mortar and pestle.

Question together.

Looks good.


Once the meats brand, we can add in the Caraway seed, garlic and salt mixture of Paprika.

And mix well.

Now, adding the tomato and one liter of either stock or water.


Stir well and bring to the.


Comes to the boil cover.


Meanwhile, let's make some little things. Break the egg into a small bowl. Whisk it lightly.


Adding a pinch of salt.

And a little bit of the flower.

And whisk.

Adding a bit more flour and whisk.

They're not in the rest of the flour and whisk to a stiffish paste.

Oh that's thick and Goopy.


Mouse then.


You can use any cooking oil you using in your kitchen.

Yeah, the oil heating and the first thing I'm going to add is the shells finely chopped shallows. You can use red onion.

Stern

And you won't. You might want to cook it at the high temperature because.


Yeah, I had the garlic minced garlic.

Cities onion.


Just a few dash off now here I have Bell Peppers green and the red and carrot sandwich at all the switches.


Now I'm going to add this Curry powder. You can add according to your preference, but I want little spicy.

So I added about half tablespoon.

Now I'm ready to add this pineapple chunks and I'm going to keep some for the top.

Mary


Change.

Yes, to chase and here I have this. The system is it now this is optional, but I kind of like to add a little crunch here.


Right?

All my installed wonderful years. Now you will see that the right kind of start dancing.

Kind of Seasonings.

So you can take it off at that point if you think that it's too dry, you can use the vegetable stock here.


I have some finely chopped Green Onion Scallion Spring onions.

On it.


Some milk and then an egg. Put that together and then grab your same whisk. Pop that in there and just get that combine.


And dump it right into the dry mixture. Just like this really super simple and that's it for the batter. Now mix this through until it gets nice and smooth and thoroughly combined and now you.


Put it right into the center, so slide that all the way up there and then just do that to each.


The batteries been resting for about 15 minutes. Pour some oil into a frying pan with high sides. I'm using a 10 inch pan here and you want to get it about an inch high. Heat that oil up till it reaches about 350 degrees then.


Play with the hot dogs and dis lightly coat them with the flour and this is going to help the batter stick to.


And place it into the batter and give it a nice turn around and get it nice and code it that any X.


It into the hot oil.

And only cook about two to three hot dogs at a time. Use a pair of tongs to carefully rotate the dogs so that they Brown evenly and cook them for about 3.


The oil and placed them on a plate lined with some paper towels to drain.


I'm seizing a band is nice and hot.


Forever.

On Japan.

I think this some seasoning this side as well.

How do you see starts getting little?


But the fix?


We need butter just to give a color to affix. Since a fresh fig is so sweet, we didn't require any extra.

Sugar too to give a sweetness.


Thanks to placed.

Fix.


Is the father here?

So a delicate piece off.


Cherry tomatoes

and to finish this.

I think the topping.

Royal balsamic reduction


The sheet of Nori. This allows the filling to be.


Hold up easily.

I'm using a half a sheet of nori here to be authentic, like a sushi chef.

Now spread the rice very thin.


Seems.

Cut strips of our he tuna no more than half an inch thick and lay strips across the rice.


Apply some saracho chili sauce and spread with a knife if you don't like spicy, leave out the high.


Sauce.

Fold and Tuck.

Keep the map taught as you roll.


Bread crumbs or matzo meal, crumbs, or anything like that, just something kind of dry that's.


Going to like.

Absorb the moisture from the egg, the egg, moisture and some parsley and garlic, and these are like these are pretty garlicky. The Turkey is so mild that garlic really sticks, sticks out and then also because we're baking these instead of frying them, garlic stays a little sharper, which I really like, especially with sort of Italian food you can like use these mixed in after their baked mixed in with some warm tomato sauce and serve it over spaghetti.

But one of my very favorite things to do with the is is while they're still warm, wrapped them up in some Napa cabbage leaves or some big lettuce leaves with like.

Genie sauce and some radishes and cucumbers and stuff like that and almost.

Almost make like a.

I don't know like it's healthy. It's a wrap Latzer app. You know what I mean? Anyway, you can do lots with them and they're even good cold the next day, so it's become like one of my go to recipes now.


Plane, so it's like super finely grated. I've also done this recipe using grated sweet potato. I like the fine whole greater just 'cause it gives the finish meatballs and more delicate texture. But you could probably use the regular cheese grater. Probably probably. I've never tried it salt and sometimes I'll also add a couple tablespoons of Parmesan cheese to the same mixture if I'm doing like a Italian style Nick Cerroni some pepper look guys I finally got.

A pepper grinder so I don't have to like grind it by hand.


To start, cut up some chicken breast meat once in half the long way, and then sliced the other way.


Sugar and salt for six hours. You strapped for time and things tasting good isn't a priority you can skip.


Dry ingredients into a shallow bowl. The secret here is using the cornstarch, which will make a more protective, crispy coating a similar texture you see with Jen.


The wet ingredients is a standard ratio of egg.


Milk in water for our wing sauce. Most common folk, also known as plebeians, just add butter to their favorite hot sauce, but Applebee's has a much thicker, creamier consistency, so if you don't want that water down oily, look at the ingredients listed along with cornstarch to thicken it up. Makes you whisk the early on medium heat until everything dissolves.


Chicken from the brine and toss into your flower. Coat it well and then toss it into your egg wash and we're going to do this twice to get a thick coating. One of the tricks to the breading station is the keep your dry hand ryanne your wet hand wet or wear gloves.


Now for these guys, for four minutes to get it partially fried and right before serving, give it an additional 2 minutes for that extra crispy X.


Looks, toss your chicken into this mixture until full.


Now just grab some of your favorite blue cheese dressing and then add chunks of gorgonzola into it. Mix it and you got yourself Chunky Blue Cheese.


Onions the onion gives these two place an consistency. So now we're going to Saute the onions in vegetable oil. How much oil do you want these days?


Cover


More weather.

When parsnips and carrots are half tender, potatoes flowing.

Still smells good, better and better.

Potato.

Wrightsoft so please add them.


Just five minutes, and they're done.

That was the last step and now we get to the best part. Yeah, sure we go and eat. Let's go.


Kubitz


But this is not spicy. This is just this. Is this true? Yes, we're going to add.


And Bay leaves and the means.

Add water now. OK, just to cover.


The juice of 1 lemon already squeezed into this bowl. I'm going to add about 2 tablespoons of olive oil.

And to that I'm going to add some Mac now, so Mac is that beautiful purple spice that's made from a Berry and it gives it a nice tangy flavor. So I'm going to add that and I'm just going to whisk it.

It doesn't take long. I don't need any fancy contraptions. This is a salad dressing folks. It doesn't get simpler than this.

So the smack is real.


This to the vegetables.

Look how gorgeous this is and it smells so good it's got a really nice fresh flavor.


Gonna add some salt to taste.

And then, finally, we're going to add some of the croutons, so I'm just going to grab a handful.


Counting my onions and dark sesame oil.


Saute garlic for about 30 seconds.


Add £1 of chopped chicken thighs to the onion mixture and saute for about 3 minutes.


With soy sauce.

Corn starch

Brown sugar.

Ginger.

And crushed red pepper. Then whisk these ingredients together until the sugar dissolves.


Sauce to the pan and bring it to a boil.


Turn down 1/2.


Adding the potatoes and the capsicum give it a good stir.


Bring it to a boil. Now I'm going to add in my elbow macaroni pasta. I'll cook it and tell us all dente. Then I will drain it and set my pasta aside.


Do you shred them in this mixing bowl? I have 3 eggs and I'm going to beat them. I'm now going to add in my evaporated milk.

And I need to add in a couple cups of half and half.

I will add in some salt. This is regular table salt.

I have some white pepper that's finely ground, but you can use ground black pepper and I'm going to start adding in some of my cheeses.

Once everything's in that bowl, let's just give it a nice stare.


And now we're going to add in our elbow macaroni pasta at this time.

Let's grab your kitchen utensil full. All of those ingredients until everything is nicely incorporated.


Pray my big dish would not sticking spray but you can butter your dish if you choose. And now I'm going to add in my macaroni mixture.

I do have some cheeses leftover. An I'm going to sprinkle those cheeses on top of my macaroni and cheese.


40 minutes.

When it comes out, it will.


And make it a little bit of a mess and I'm going to put this into a large mixing bowl along with about the same amount of flour. So we're just going to pour this in, so you want to measure them in the same way.

And then just level it of.-.

And put that into your bowl as well so you have those two things and what we're doing here is we're making a nice batter. That, outside coding of the corn dog, which is sort of like a corn muffin. An with that we're going to have some leavening to make it kind of like puff up a little bit. And that's going to be some baking powder. So go ahead and add that into your mixture and it needs salt so we have a nice balance of flavor. And I'd like to use a fine sea salt for this and.

It's always nice to have a little bit of sugar in there, so I like to just use a little bit.

A little bit more and then go ahead and grab yourself a nice big fat whisk and wish that all together and get it really.


I'd like to do it.

A little bit of spice with some dumanjug, so this gives a little bit of saltiness, but also some spice Ansome Umami Flavor 'cause it's fermented bean paste.

So there's hunters, plenty of savory flavor there for to get the camera right in this team so you can't see too well here. But just like to fry it up.

With the cooked ingredients here.

So once that's well, maxons fried for a minute or so, again, we're going to slide the ingredients away from the center so we have room to add some other stuff.


Sesame oil and this gives a great flavor. I mean, if you don't have it, you can use canola oil or whatever. But sesame is great.

Will add or rice.

You said hold it shape really well.

Tries a lot better if it doesn't have excess water, so This is why leftover rice is better because it's had a chance in the fridge to dry off.

So just want to mix that around and try to fry it a little bit here.

And if you fried at really high temperature for a long time, you can actually make it quite crispy. I'm not a big fan of that. I like it.

To still be pretty much like normal Cook Rice so.

So one thing to note when you're doing this is especially if you have an electric stove, you want to crank the heat up pretty much as high as it goes. You should basically be hearing this sizzling sound the whole way through. You don't want to really be steaming ingredients, you want to fry them so.

The problem with the walk is it thin doesn't have a lot of heat capacity, so we're relying on basically the power of the burner. And if you've got a crappy electric range.


Like to add a few flavor ingredients here. Just a splash of Mirren as a little bit of sweetness to it.

For traditional Soysauce, again, like I always do, I love to marry.

And you just do this to taste.

And just a tiny splash of some Chinese black vinegar.

I find adds a distinctive taste. It kind of balances out.

The other flavors.

And we'll just mix it in really well here.

If this is all you have, this is you're pretty much done here, but I like to add some.


You can pre mix the eggs if you like. I just like to cracker right in the middle here.

So I mean, there's a lot of different ways to do this. If if you let it sit in the middle here for awhile, you can get large kind of nice big pieces of egg. I know some people like that. I'm not a huge fan of that, so you can see here. I've just got kind of small chunks of Aggie, right? So I've kind of blended together before it was completely cooked in the middle.

And I'm just going to mix that in with the rest of the rice.

And that's pretty much it. So I mean, give it a shot.

Uh, if you I mean tune it to your flair. I mean, there's plenty of different flavors here. Even within China, you know there's probably 20 or 30 different major variations of this.


With some ground up szechuan pepper, so I mean it's not really spicy here, but I like to give it a little bit of that Sichuan Flair.


First, drain the cannon mushrooms and then chop them in.


Hi and add 2 tablespoons of the stir fry oil when the oil is hot and the coleslaw mix mushrooms and a half a teaspoon of garlic salt. Stir fry.


Plate or worksurface. Add some of the film.


At that stride in now just using a whisk very, very gently just mixed together the beer and the flower together. So just mix it very lightly. You still want to have all those air bubbles on the.


Things that I've just sliced up and just add them straight in. Next, I'm going to be adding in some capers that I've just roughly chopped up.

Next I'm going to be adding in some parsley, and Lastly I'm just going to put a small squeeze of some fresh lemon juice and just give that a good mix.

And there you have it.


Going to do with the fish here is just coat the fish in the flower and just dust off the excess flower. Now bringing out better over on them going to put our fish straight in the better. Now what I want you to do, just let that access.


Oil nice and hot. I'm just going to put in our fish now with the vegetable oil you want to have it on medium to high heat for this and the fish is going to need around about 8 to 10 minutes so it's been about 8 1/2 minutes now guys and you can see that beautiful Golden Brown crispy batter on the outside so this is done. I'm going to turn the heat off and then we're going to play this bad boy.


Start bring 2 pints of chicken or vegetable stock to the boil. Add the Chili, Ginger, oyster mushrooms and carrots.


Then at the pork.

2 teaspoons of sugar.

Teaspoon of salt.

The dark and light soy sauce.

Oyster sauce.


3 tablespoons of vinegar.

And leave to simmer for a few minutes.


Then at the tofu, shrimp and Peas.


Boil at Red Bell Peppers.

And snow peas.

Cook these for about 2 minutes or until they're crisp tender.


Finish it off by topping with chopped peanuts.


Onions, a bed of onions and oranges, so just go ahead and dump it all in there and this kind of just acts like a bed or the pork.


Slide that pork in. You'll be seasoned it with some salt and pepper and you can add some ground coriander to it and for the moisture. I have orange juice and chicken broth. Just gonna dump that in and turn your oven on to you. Can really any type of temperature anywhere from 275 to 3 fifth.


Paper and what you're going to do is go ahead and dip it in your surface. Really needs to be a little bit dry it, because if it's too wet, it's going to.


Fold this in half in 1/2.


Is pork the very thinly sliced pork? And I'm going to place all my ingredients near the bottom closest to me, so this is just right about the per.


Check them out and Are you ready? OK? So lift up the bottom and just roll.


Sweet pepper and one tomato OK.


To clean the vegetables.

Can I wake up now?


Today was only 1/3 of this egg.

Alright, at some sort please.

So you're taking out 2000, leaving 1/3. Now I will add the flour and you will use your fingers so need Ditto after while you will be able to push and roll, just made it just needed and are starting to come together. But it does start off as a very messy sleeping. Always add some flour on the plate 'cause they are sticky.


One small pinch roll.

That's it.

They look like tic tacs. Yes, exactly. Yeah about the same size and about the same dimensions. It cooks very fast. We will add these just five minutes before finishing this soup.


We add teaspoon of ground caraway seed.


Adding.

OK so Papa.


Turn on now let's toast him.


But I just lined with some parchment paper and I'm going to use my little cookie scoop just to portion it out. You could roll it by hand, but this is way faster and like really in the grand scheme of things, who wants to spend time making sure that their meatballs are perfectly round? I don't. You might need to, like, really, put them close together, depending on how big your cookie sheet is, 'cause you'll get probably 24.

Meatballs out of this mixture.

OK, awesome.

That last one is.


Golden Brown

OK, so 20 minutes later it's giving me just enough time to.


Great to meet you.

So in they go.

Once I get all these cleaned and make sure that everything is off them like these little.

These little beardshear

want to make sure they're all gone cleaned.


OK, I'm gonna put some oil on the bottom of my pan.

Get it nice and hot.

And I'm going to put some.

Let me see what I gotta put.

Definitely could put my red and white onion in there for sure, so not that.

I just got caught yeah, that much how much all that much and I'm gonna put fresh garlic.

A tablespoon of fresh garlic.

I love garlic.

And we're gonna sweat that service.

Gotta move, Jesse.

I don't want my garlic to burn, so just want to release some of that flavor.


Can of diced tomatoes in their liquid and all.


You see I have a red pepper. I'm going to put a little bit of red pepper in there just to kick it up a little bit.

Little bit heat.

I'm going to put some salt in there.

And some pepper.


Is that just meltdown or nothing? So I'm going to add them now.

Not at the beginning.


Now make sure that these were super clean. Took out any of the ones that were.

We're open.

Anything that looked a little funny to me just tossed it and there was only three of them.

Turn that up to maybe 6.

Pretty quick, turn that up.

And just gonna.

Next time around.

Turn that up for sure. Seven half and put a lid on it.

Clearly it is great because then you can see when they're open, when they're open, they're done. You don't want to overdo, your muscles will get rubbery like an elastic band.

When they're done, will be back.

All right, let's take a look.

Take this.


This is and I alternated beef and Dewey, Beef and Dewey. Then I loosely toss it up just to make sure it got nice and incorporated here. So let's make some patties.

What I'm going to do is take.

What I'm guesstimating to be about 1/3 of a pound.

And I'm just going to form these into fairly loose patties.

Some Dewey smells really, really good.

A nice smoky smell going on.


I'm going to go ahead and give this nice good seasoning on top.


Right, so you can see beasts getting cooked up along the side. We're going to go and get this flip.

That's what I wanted.


Evening there we go ahead and throw on slice of sharp cheddar cheese.


Well, that's going. We're going to go ahead and get these buns toasted.

Nice toast on the bun.


All right, the first thing we do is lay down some lettuce and I'm using butter lettuce.

Going to lay down a couple very thinly sliced pieces of tomato.

Now that beautiful.

Season Patty

very hot right now.

Right now that remoulade.

This is the remoulade sauce that frog bone puts out.

And those onions and jalapenos.

Now the bread.

Is just toasted with butter. I love that it really brings out some great flavor in the hamburger.


Some flower.

On both the sides.


Bottom half horizontally like this.

I'm gonna cut in half right here.

Another half here.

So this will make 32 pieces.


2 tablespoons of soy sauce.

2 tablespoons of garlic chilli paste.

1 tablespoon of oyster sauce.

Half a teaspoon of salt, pepper, teaspoon of sugar. Half a teaspoon of ground pepper.

I'm just gonna use half of the green onions.

And add in half a Cup of water.

Skip a minute, mix it well.


For medium high heat.

I'm going to add in one tablespoon of vegetable oil.

When?

The pan is hot. I'm going to add in my.


I'm still surprised until you break it up in small chunks.

Give up.

Think about 2 minutes to get it Brown.

Same thing Sir.

Now I'm gonna add in the garlic.


Medium

The player will come out.


14 teaspoon of the system oil.

Garlic.

Frequently.

Girl is looking good next.


Add in the tofu.

Through

now I'm gonna add.

My softnet

there's also.

Let the summer.

About 3 minutes.

Well.

Consumer for about 4 minutes.

So let the sauce cook about 3 to 4 minutes on medium heat.

The sauce is reduced. I'm gonna add in the cornstarch mix.

This is really well.

That is in and talking about 15 seconds until the soft picking up.

Really quick.

I'm gonna add in.


About 15 seconds until the sauce thicken up.


In very quickly with the Ginger and the chili and stir fry that frigates few seconds. Just a few seconds to release the arrow.


And in weather, should talky mushrooms.

And anyways, some grounds.


Introduce the bacon.

I want to get this lovely and just crisp and a little.


Inches and then in ways the carrots and those Peppers.

And they don't take any time at all, so just give them.


Sprouts.

That cooked chicken. Raise chicken pieces. Give that a good stuff in with the noodles.

And these are all cooked and ready to go. You can buy dried rice noodles.


Rice vinegar

And this is going to add a lovely sourness to the dish.

Now the all important oyster sauce, and then we're just going to stir that all in together and that really gives the dish and lovely flavor in with a little bit of toasted sesame oil, light sweet sauce, small pinch of crushed chili and then just.


Yes.

I'm not quite finished yet and to make a space a little while.


Start slicing sirloin steak into strips.


It's finished, I'm going to put some I'm so excited I'm going to put some pasta on the bottom.

Any kind of pasta would be great.

This looks so good.

Oh my goodness.

And.

This is pretty heavy, so I'm going to have to put it kinda like this.

And Spareness.

Beautiful muscle.

I mean, look at this before I even take it out of the pan. Look how beautiful that is.

Of to die for. So I'm going to put some.

Muscles on the top.

And it may look like a lot, but there's a lot of Shell.

And that's beautiful.

Juice from the muscles comes out in the tomato is so good.

I oh, I could eat this.

Every day.

You don't even have to have passed on this. You can eat it with bread, French roll anything.

Beautiful dinner and in no time and I'm going to put a little bit of fresh sorry.

Home dried parsley on her curly parsley.

Oh my goodness.

That almost looks too beautiful to eat, but.


Cut the breasts in half, making 10 pieces total.


Evenly season the chicken pieces with salt to taste.

And pepper to taste.

And sprinkle about a teaspoon of paprika over the chicken.

Season both.


All purpose flour in a shallow bowl or dish and code each piece of chicken in the flour.

Place the chicken on a wire rack if you have one. It helps air dry the chicken. An excess flour will fall away.


Place the chicken pieces in the Skillet and fry the chicken for 15 to 20 minutes.

Don't crowd the pan because the oil will rise as you add the chicken. You'll need to fry the chicken in batches.

Use a splatter screen to catch the oil if you have one. It makes cleanup that much easier. Turn the pieces several times during the cooking time so they Brown equally on both sides.


On a paper towel.


Tablespoon of oil in a pan. I'll add in the onions and I'll just so take the for a few minutes to soften them.

Once the onions.


Translucent, adding the meat.

I cook gently for about 5 to 10 minutes to Brown.


Up, Yeah.


One slice of set mushroom, in this case frozen is included on the burger.

It too is sauteed in duck fat.


Ingredients so I just want one inch piece of fresh root ginger.

Now this is not a traditional Chinese implement, but I do love using it especially for preparing Ginger.


Just slice them. It's a nice thin strips so they finally chopped now I've also got here some Lovely Fresh Shataiki mushrooms so I just want to slice them into nice then pieces. Next I want to slice up my red pepper. This is going to add sweetness and crunch.

And now the same thing with the carrots. I just wanted Julian this. Now this is going to add color and texture, sweetness and crunch for my salad onions. Just going to slice them on the angle until they're sort of horse ear shaped. We call it mardorf so it's a shape of a horses here quite sweet next I've got here some nice pieces of Smokey streaky bacon. I'm just going to finally chop this into nicer to Finley.


Nice large egg and then we're going to just.


And Lastly, the whole city is shape.


Smells amazing, all those flavors.


All I need to do is just shred it into nice bite size pieces.

Now you can use whatever you like for this dish. It really is.


Simply marinate in soy sauce the salty.

And running honey, the sweet and leave up to two hours.


Marinated beef strips onto skewers.

And Pan Fry in hot.


For the topping, which adds a lovely sour contrast break carrot and simply lead to pickle and rice vinegar.


Make the easy dressing simply disease and shop by Chili. I've caster sugar and lime juice and a jug of fish stores.


Slice the baguette.


Remove and add.


I talked with a pickled carrot, had cooled slice cucumber drizzle over the spicy dressing and to finish it off, add coriander leaves.


And then also the tuners actually.

Simple to somebody important to our customers. We need to serve always fresh.

So we have 5 displays of for one order.

Thank you Sir.


Add that shut up.

Yeah.


How off the heat and eat ready to serve immediately.


Oil.


Ginger.

And just still fry. It will change the color to light Brown and this should take about a minute. OK, so as you see the all the corners of the Ginger has became light Brown.

And that's how much it will get.

Now we're going to have this salary.

And get it.

It's fair price for again about 1 1/2 to 2 minutes. This has been about two minutes and even on the carrot you will see him some places with a stickler.


Google.

Call

and black pepper.

Is this?

And now turn the Heat to medium and cover it and let it cook for about 10 minutes.

OK, this has been about 10 minutes.


And wait till tomatoes cool off a little bit before we will blend it.

Tomatoes are likely cooled off now I'm going to blend it.

OK and blend it on the high speed.

Hey I have planned this for about 30 seconds.


Check the oil.

Oil should be.


So I will add the human, see.

Add effects advies apodida.

And the cilantro.

It's terrifying this cilantro. You say. Very nice flavor.


Starina tablespoon of cornflour.

And finally the Beast Snake.

And a teaspoon.


Teaspoon of onion powder.

1/2 teaspoon of garlic powder.

1 teaspoon of Italian seasoning.

1/2 teaspoon of salt.

An 1/4 teaspoon of.


And you can make spaghetti and meatballs many different ways. You can use ground beef on mix of ground beef and veal, Turkey, chicken, Italian sausage, sweet are hot. I'm using the sweet and you can cook in many different ways. You can bake them in the oven. You can fry them kokomon the soles. Ann. I know a lot of people will boil them just to discard the fat.


Cups of beef broth.

Or you can use vegetable now I'll just go ahead and make the meatballs while everything is heating up and this will make about 18 to 20 meatballs about the size of a golf ball. Tornet like this really does have its advantages, and I don't mean just doing everything in one pot.

I have a small wood stove about a 35 BTU and doing it like this makes it so much easier just to do on my wood stove and I can cook anything from a low to medium temperature on that wood stove. It just takes a little while. It's like a slow cooker and this really speeds it up and I can bring two to three cups of broth to boil on that wood stove and hardly any time but two or three quarts and to have to boil that for spaghetti.


Her cover and.


Aside for a few minutes, OK, I'm going to crank the Heat back up to medium and add the spaghetti and actually you can use any long cut pasta here for Micelli Angel hair pound for pound. That's all about the same. As long as you can get it to lay flat and about 2 cups of broth, that's great. This part is slightly under, but it still works out, just falling. And don't forget about half a couple of simmer off when you do the meatballs and dragon afford back and forth across the.

Top helps keep it loose.

And I'll only do this for about a minute just to make sure it's good and loose.

Then I'll just cover and let that finish come into a boil.

And once it comes to a boil, I'll give it one more quick stir with a fork, reduce the Heat to medium low, and by the way, this possible need about 6 minutes to reach all dente.

I'll reduce the Heat to medium low cover and check It again in 3 minutes.

OK, it's been about 3 minutes and it's looking pretty good and it will need another 3 minutes. I'm going to cut the Heat back to low cover and I'll check it a few times between none. I wanted to finish absorbing the broth, but I don't want to burn it or dry out.


When I add about 24 ounces of tomato sauce, then I'll add about two pinches of Italian seasoning, and my pinches are about the size of half a teaspoon.

And two pinches of dried oregano.

Another 1/2 teaspoon each of onion powder, garlic powder, salt.

And about another.


Ground black pepper

and I'll give all that a good stir.

Add back the meatballs and stir them in cover. Turned the Heat back up to about medium and give that about 5 to 10 minutes to Reheat.


That's done, take the end of the noise seaweed and roll it gently with your fingertips.

Just like the way he did it.


Roll now get your makisu and put it on top of the role and tighten your role so that the ingredients will stick more.


Now get the Masago which is the caviar and spread it across the roll.

Just like he did it, and also if you have Sesame Greens you can put some across on top so that it gives it that extra flame.


Now get your knife and it doesn't necessarily have to be a sushi knife. Any knife would do an cut it into five pieces. That should be.


First, what we need to do is.

Both the girls 1 One Cup each goes to Pan. Wash it at least for two times.


As you can see, we have some whole spices. Here all goes in this. We put a bit of salt.

So it's for boiling, so it will take around somewhere 45 to one hour time to get.


Somewhere around 2 tablespoon of oil.

As that the.


We directly start with Ginger garlic paste.

1 tablespoon of Ginger garlic paste.


This stuff.


The burger is served with fries, a dressed with a vinaigrette and fresh herbs and cubes of Wagra.


Independ

duck fat in the pan.

We keep the fan not too hot at the beginning to give a chance of the Apple to cook.

The bottom of the top one altogether.

Making sure.

That the Apple is cooking, taking a little bit of color but not too much.

To give a glaze to the Apple.

With.

Sprinkle a little bit of.


And they should be.


Event passing by an.

Remove like this.

'cause when you cook.


And.

Quite a bit.

'cause the.

The salt has a tendency to run out.

Because the fat content, salt and pepper.

Hundred faces.


Since the fat content of the fog raw is so high, it's not necessary to put any grease in the pan.

One thing is to get.

See you there for God not to burn a bit to see her to keep all the.

The future and the moisture inside of the program.


That is exactly what you looking for with pad.


Order to see the best part is from that place.

Folder.


Get your Japanese sushi right and spread it across the Nori, seaweed like sat and by using your fingertips spread it across the Nori seaweed. Make sure you don't crush the rice on top of it.


So now flip it over onto the.


Get the ingredients which are the to Mogle Crab Stick Avocado and the cucumber slices?

And put it on top of the Nori seaweed.


Now get the mayonnaise and spread it across the ingredients like such one.


Nice right over here. I have some pasta inside of this big ball right here. What it did before I cook off cups of pasta. I want to say pasta is very easy to cook. It is get some water boiling pasta. Put a little bit of ilica salt if you do like today I just cook off cups of pasta right here. I have a little bit of sweet corn I'm going to put it through inside of it.

Just like this, but we set aside their.


Lovely, then next, we're going to simply do. I have some men is I'm going to put a large spoon of mayonnaise inside of my.

Basketball right here. And also I got some sun cream. I'm going to use it also and I'm going to put a large spoon.

Of salad cream also inside of it. Really nice.


The next, as you can see, I'm going to put the white onion.

Mix Pepper, Green Pepper and also the red pepper and these are everything right here which I'm gonna put inside of it and little bit after spring morning. And these which.


But when I use it to do something as mix it up just like this one is simply say to you guys if you have a little purple symbol, put a little bit. Of course purple inside of it.

Also, you can Simply put whatever you like inside of your pasta side, but this is the best way to make carbon pasta salad really lovely. Simple and nice natural right here.

As you can see there no mixed up simple if you want to leave it in the board to serve it with a guess bond that I put it in a plate for you guys to see or be not just simple script dot inside of this big ball and also add it up.


The chef begins by shaping thick Apple slices. In effect, they have the top and bottom buns of the burger.

Making sure that you have an even surface flat so like this the whole thing will stay.


Salt and pepper.


Always the same black man.


Vinegar.

That used to halfway down and then we add some Apple sweets.


Now let's get some honey roasted ham on.

Then a little grated cheese.

Demo back.

Not a Parma ham.


And then the final bit is a little bit of HTML on the top.


Right, we just want to cook them until all that beautiful béchamel starts Browning. It's about 2 to 3 minutes.


So the cell is going to have tons of vitamin C.

And these are the tomatoes from my backyard, so I have about 3 small chopped tomatoes. You could use, Roma or Beefsteak, whatever kind of tomatoes you like.


About a handful of chopped parsley, half a Cup, probably.

And I have another fourth Cup or 1/3 Cup of chopped mint. Now this is actually the Basil of the Middle East. Italians like to use basil. We like to use mint, so that's how it's a lot different from Panzanella, so we're going to use some mint.

And to give it a nice fresh taste.

We're going to put some green onions, probably about 3 chopped.

You might be thinking this is kind of close to Taboola, which is in another one of my videos. It's kind of different because the vegetables are a lot bigger and we use the bread, which I'll show you how I'm going to prepare in a few. Now this is I use purple onion. This is traditionally what's used, not white onion, but purple. I think this really makes a difference in the salad. I use about 1/2 of a one and about one clove of garlic that's been chopped. You could use more if you want, but I have about 1 clove that's been chopped.

OK, so.


Phone colorful so far I haven't even started with the dressing, but what we're going to do is talk about the croutons of the salad, which comes from pita bread, because that's what we like to eat in the.


There's.

And actually, stale bread works better. It turns out crispier in the oven, and I'm going to put actually a little bit of garlic powder. Two to season it and salt, so here's some salt.

Put some.

On there.

I have some garlic powder in here. I believe yes, I do. So here's some garlic powder. Just a little sprinkle you don't.


Tablespoons now traditionally the salad was made by deep frying the bread, but what is the point of eating the salad if you are going to deep fry the bread right? I mean you want this to be a healthy salad, so this is my adaptation. My modern adaptation of the salad and it actually don't sacrifice flavor. So I'm just stirring this up and I'm just going to put this in a pan and I'm going to.

Bake it.

Till it's browned and crispy. So here we are. We're going to put this in an ice sheet.

And I have the oven set for 400 degrees and it only takes about 6 minutes to cook up nice and Brown. So I'm going to just put this in the oven right now.


So this is very thick, so I'm going to add some hot water.

About 1 Cup

after adding the.


You can add the water to your liking. Depends how thick you like your soup. Soup has been cooking for three minutes, just the right consistency. I like cilantro. Gives very nice color. Soup is ready to serve.


About a tablespoon of olive oil and you're going to.

Cook

one large onion.

And you'll start with this so it can cook till it is Carmalized.

My kids have a bit of a sweet tooth. They do not like onions, but if I Karma lies it they don't even notice or sometimes they don't notice that the onions.

Are in it, so that's going to cook a while. Well, I prepare and chop the other food.


These are cooking. I'm going to chop up one romaine heart.

Into small I say slices, but.

Get this.

Broken up.

Can I finish the lettuce and I start the onions? It's starting to turn a little bit Brown.

My husband wanted to thought salsa would be good, but I wanted to go with some fresh vegetables. I don't like not always like going with the cans, specially since you may go with can in.

With beans so 2.

Tomatoes.

Child

into.


Kennedy

turn it down to low and let that cook while my rice is cooking.


Liquor adjustment I will use Jasmine Rice cooked on the stove as well, but the pressure cooker gives it the kind of machinist that I like.

Pour in.


Now it's time to construct your burrito. You have your tortilla that has been heated in the oven for about 5 minutes. At 3:50 you have your lettuce, your tomatoes, your rice and your beings, then folded up and you're ready to eat.


I'm going to stick that in some boiling water. OK, so.

Not just potatoes is a mix of potatoes. M pastor. While that comes up to the boil, which is going to be a topping for the pie I'm going to.


I'm going to go ahead and spread that in.

Now you can hear how hot the pan was. OK, so I'm just going to break that up once you Beavers had a couple of minutes to get nice and Brown. What you do is you take it out. We're going to strain it.


And my time.

Give it a good steak. I have a whole lot of Butternut Pumpkin and I also have some carrots, so we're going to add this now to the onions and that's going to cook down so the pies got plenty of veggies both inside and in the crust.

Right, so once you carrots and pumpkin have had about 5 minutes to start sweating down and and soften up a little bit, I've got some tomorrow.


Why so throw that in?

And it's important that you sort of Cook this out a little bit before you add your beef stock. OK, what you're going to do is you're going to roast it out, and it's going to take a little bit of that natural bitterness that is in that tomato paste. So get that girl stuff.

I love this dish is so special to me. My mom used to make a beautiful ship in spite and I could always remember when I walk into the House and I'd smell that she'd been cooking that I was so happy and I still am today when I make it myself. So once you tomato paste is roasted out just for a minute or two and you know that that you can sort of see it starting to stick to the pan a little bit just how you want it. The next thing you do is grab your beef stock.

Add that to your pan.


And then add you beef back in. If you pull that off without just dumping it all in, you'll see what juice is left.


Strain the water. Lick that back up.

So while the potatoes and pasta steaming dry here, I have just a little butter and some milk in a saucepan. I'm going to warm that up and we go ahead and Add all of your veg back into the pan. Now if you.


I'm going to just get in there and give it a quick knock up together.

Right, so once you've given that a good old mash up, let's season it plenty of salt and then grab that milk and butter. And then I'm just going to slowly add that.


Right we are.


So the next thing we do is get our Mashed potato and parsnip and we just sort of add that to the top of each of our pie dishes.

Jury

cool

now of course you can do this so many different ways you can get a piping bag and pipe it in and make it look more fancy. We can keep the Super Rustic, you can make it nice and smooth. This is the way I like it.

What I do is I just get it a little bit on top of each one, and then I kind of just push it around, spread it out like that. I quite like it when there's a little bit of texture, so actually.


Good color, just put it in the mix, see.

Along with.

Few garlic pieces according to attest grindy clear paste.


Heat little oil in a pan. Add finely cut onions.

Right, well and then add ground based or the onions started Browning at the ground. Based at this stage.

Play first.

One or two minutes until that raw flavor of the garlic.

Not.


High boy potatoes.

Little turmeric powder, very little what.


Add salt.

Squeeze lemon.


Sent.


He did, those happen and take a ladder full of their better fed melted butter for it in the center.

This can be roasted on one side, it's.


A little butter in there.


Stuffing in this so really easy to make, we're going to fry our.

Onions.

Along with Ginger garlic paste.


I'm going to go ahead and add 2 teaspoons here.

And red chili powder.

You can also add green chilies if you like.

Starting guard.

Is Ginger garlic?

Dogs red chili powder.

And then this will go ahead and add our soy sauce.

So 2 tablespoons of soy sauce.

Soy sauce in an.

Onions have become a little soft, will go ahead and add our veggie tables next.

Now you don't have to.

Try them a lot, just sorted them, likely because if you try them a lot they might start.

Leaving from water which we don't want, so just going to start it them a little bit here.

So our stuffing is ready. We'll set it aside.