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Showing posts with label Kitchen Explorer. Show all posts
1) Add the oil in a large skillet and preheat it over medium high heat.
2) Season both sides of the pork chops with the steak seasoning, salt and pepper. Sear them for about 3 minutes on each side. Discard any oil left behind in the pan.
3) In a small bowl, whisk together the chicken stock, garlic and brown sugar, add it to the pan, reduce the heat to medium low, bring to a boil, add the seared chops back in and cook the for about 5 minutes on each side or until cooked through.
4 boneless chicken breast fillets, cooked and sliced
salt
1/4 cup balsamic vinegar
200 g / 7 oz snow peas, cooked
rocket, curly endives and lettuce leaves, washed and drain
hot dressing
1 tbsp honey
1/8 cup balsamic vinegar
1 tsp salt
2 tbsp snipped chives
1 peach, stoned, peeled and finely chopped
4 fresh chilies , diagonally sliced
1/2 cup olive oil
LET'S DO THIS!!!
1. Melt butter in a frying pan over a high heat and stir-fry chicken both sides. Season with salt, pour in balsamic vinegar and cook till reduced. Stand. 2. To make dressing, combine honey with vinegar and salt in a bowl, whisk to combine. Add chives, peach and half of the chilies, add oil beating until smooth. 3. On a serving platter make a bed with rocket, endive and lettuce. place chicken and snow peas on top. Drizzle with dressing and garnish with remaining chilies.
Make small cuts all over pork chops with tip of knife. Sprinkle salt and pepper on both sides of meat.
Coat the meat with flour, dip in eggs, then cover with bread crumbs.
Heat deep frying oil to 350 F, and deep fry crumb-covered meat. You can check the temperature by dropping a bread crumb. If it comes up to the oil surface right after it's dropped, it's good.
Fry until color turns golden brown and meat floats in the oil, about 5-8 minutes, turning once or twice.
Set the meat on a cooling rack for a minute. Cut into 5-6 pieces.
3 cups of red wine (Cabernet Souvignon Monte Xanic)
1 tbsp. of tomato paste
2 garlic cloves
½ tbsp. of thyme
1 bay leaf
450 grs of mushrooms
2 tbsp. of butter
2 tbsp. of parsley
LET'S DO THIS!!!
Preheat your oven at 356°F (180°C). Try using a Dutch oven or a pot that can actually go in the oven. First chop your bacon and fry in some olive oil, depending on the fat of the bacon try reducing or increasing the amount of olive oil. When bacon is crispy off the heat and reserve.
In the same pot brown put the meat already chopped in pieces about 2”, pat and dry every piece of meat before going to the pot, brown thoroughly, you can make batches because a crowded pot is going to make the meat release a lot of liquid and that’s not what we want. Reserve the meat with the bacon.
Using the same pot, now with the fat from the bacon and meat we’re going to sauté the onion and the carrot. Put the meat and bacon back to the pot, season with salt and pepper, sprinkle the meat with flour. Now put the pot for about 4 minutes in the oven, mix well and 4 minutes more in the oven. If this is too tedious for you, you can put it on the stovetop and let it cook for about 10 minutes…
Pour the wine and the beef broth to the pot, the meat must be barely covered by this mix. Add the tomato paste, the thyme, the garlic and the bay leaf. Bring to a boil on the stovetop, cover your pot and put it in the oven for about 3-3 ½ hours or until the meat is tender.
In the meantime you can sauté the mushrooms. Heat a large skillet to high heat and add the butter. Wait for a minute or two to come to the perfect smoking point that’s when you add your sliced mushrooms once they’re golden brown season with salt and pepper. NEVER run mushrooms directly under water! You can use a slightly wet paper towel to wipe the mushrooms or brush them.
After those 3 long hours in the oven, take off your pot, add the sauté mushrooms to the Beef Bourguignon. You can reduce your sauce if necessary. Side with a simple smash potato or with tagliatelle pasta.
Sprinkle the potato starch on the hot steamed rice. Mix to coat the grains but try to avoid crushing them. The starch will help the rice to firmly attach together.
Place a quarter of the rice in each mold (or in a plastic wrap if mold is unavailable). Cover and press the lid to shape the rice buns.
Coat a pan with sesame oil and add the rice buns. Lightly brown both sides. Brush one side with soy sauce and flip over. When the aroma of soy sauce grows stronger, remove the buns from the pan.
Season the beef slices with salt and pepper and add sake.
Heat vegetable oil in a pan. Add the sliced carrot, string bean pods, and onion. Stir fry the vegetables and distribute the oil evenly. When slightly softened, gather the vegetables to one side, making space for the meat. Add the oil again, and sautee the beef slices. You can also use pork or chicken instead. When the beef is almost cooked, reduce the heat to low.
Add half the teriyaki sauce to the vegetables and half to the meat. Distribute the sauce evenly, but stir fry the vegetables and the meat separately. Remove and spread the ingredients onto a tray to cool quickly. This will help keep the vegetables from getting soggy.
Now, let's make the rice burgers. Place the rice bun into a hamburger wrapper. Add the green leaf lettuce, stir-fried vegetables and beef slices. Sprinkle on the toasted white sesame seeds. Finally, cover the toppings with another rice bun.
ALL WE NEED IS... 2-3 tablespoons extra virgin olive oil 3 big pinches ground cumin 2 big pinches chili flakes 2 big pinches smoked paprika 2 big pinches fine sea salt 1 cup spring (or regular) onion, chopped 1 clove garlic, chopped 1 cup cherry tomatoes, halved or quartered 2 pieces of pita bread, cut into quarters 6 large organic eggs Garnish: finely chopped tomatoes, chili flakes, cilantro (optional) Special equipment: standard 12 muffin tin
LET'S DO THIS!!! Preheat oven to 350F degrees. Add the olive oil to a large skillet over medium-high heat. Stir in the cumin, chile flakes, paprika, salt, onion, and garlic. Cook until onions soften, just a minute or two. Stir in the chopped tomatoes and cook until the tomatoes soften up a bit, another two or three minutes. Set aside.
Take six pieces (quarters) of the pita bread, gently open each of them and tuck them into the muffin tin - every other slot. If the pita splits, no worries, just criss-cross the bread into a nest or tart shell of sorts so there is coverage across the bottom so the egg and filling won't run out.
Spoon a bit of the tomato filling into each pita cup, dividing it amongst the six cups. Now crack a single egg into each pita cup. You don't want the cups to overflow, hold back a bit of the egg white if you need to. Also, you don't want the egg yolk to jet up toward the sky, try to ensure it is level with the whites or the yolks can dry out while baking.
Carefully place in the oven (racks in the center) and bake for about 15 minutes. Until the whites have set and become opaque. Serve hot garnished with a sprinkling of chopped tomatoes, chile flakes, and/or a bit cilantro.
3. The little cases are perfect in the garage or the workshop. You can have bolts, plugs and other things in the cases and have complete control over your things.
I think it’s safe to say that the barbecue season is here. And there are few things better than a barbecue party with friends and family.
Expect for hamburgers, my favorite on the grill is a proper hot dog. So simple and delicious! But did you know that there is a different, genius way, to grill a hot dog, much better than the old fashion way?
By twisting the hot dog this way, you’ll get like a spiral and that’s a lot more exciting than the traditional way. But there are other benefits too. As you can see in this video, it will be much easier to get the whole sausage to be grilled and that’s always a plus. I had never seen this before, so if more people than me can get joy out of this please pass it forward. Good luck!
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Is there anything better than barbecuing this time of the year when it’s hot outside? I love to fire up the grill with both family and friends.
Those times, it is extra fun to serve something unexpected. But first and foremost, something really tasty! I got the recipe for these bbq meatball onion bombs from Traegers and it is something truly amazing. The fun part is that you also can modify the recipe after your own taste.
I have a hard time to believe that someone can get dissatisfied when you get this on your plate. Just look at the end-result below.
If you’re gonna try this recipe we’ll be glad if you let us know what you think in the comments. And if you have an even better recipe on the meat you put in the bomb we’ll be happy if you share that with us.
For 4 persons, you’ll need:
1 lb ground beef 2 yellow onions 1 pack bacon 1/4 c each chopped parsley, chopped mushrooms and diced onion 1 tbsp spice ketchup 1 tsp each soy and Worcestershire sauce 1 tbsp each brown sugar and Traeger Prime rub 1/4 c Panko bread crumbs
Start your grill and warm it up to 220 degrees. You can also use your normal oven at home to for preparation.
Cut off the top and bottom of the onion and remove the inside. Use the biggest pieces to fill with meat.
Put the onion slices aside and mix the meat with small pieces of onion, parsley, mushroom, brown sugar, spices and breadcrumbs in a big bowl.
Shape it to a ball and put it inside of två onion slices.
Wrap the onion meatballs in three slices of bacon each. You can use a toothpick to make sure that the bacon will stick together.
Warm at 220 degrees for 40 minutes. Remove and cover the balls with bbq sauce. Now you can take them to the grill if you prepared them in your oven. Grill with a high temperature until they get the perfect colour and surface.
The result: A magical bacon bomb that is sweet, salt and looks amazingly tasty. Can’t wait for my first taste of this!
Please share this recipe with the button below if you want to have these bacon bombs the next time you’re going to a bbq party! :)
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I love a cooling smoothie when it’s hot outside. I cannot think of anything better to drink in the summer.
I have some different ways of making them, but using watermelons is my favorite.
Recently, I saw this clip on Facebook. It is a Swedish company called ICA that has the easiest way to create an awesome melon smoothie. It is impeccable and looks delicious.
The reason I’ve seen can be the success on Facebook. Over 40 000 people have liked their post and 15 000 people have passed it forward.
A really good and juicy meatloaf – I prefer my mother’s – is something that I could eat any day of the week. And when I saw this recipe I was blown away.
This idea from BBQ Pit Boys is a must-try this summer!
This looks too good not to pay forward for everyone to see. Hopefully, one of my grillmaster friends can do this next time I’m there for a barbecue party!
1. Wet your breadboard with beer and some water.
2. Hammer out two kilos of ground beef.
3. Salt and pepper on the meat. Cover the meat with barbecue sauce with a brush.
4. Sprinkle out chopped onion, celery and shredded bacon.
5. Make sure it’s not too much, then it’s gonna be difficult to this next step. Add some cheese as well.
6. Now, role it together!
7. Put on the grill. On the opposite side of the glowing coal.
8. Add some more barbecue sauce with a brush and put on three slices of bacon. Barbecue with lid on for one hour. The best temperature is approximately 320 degrees.
9. Done! Ok, this one I’m definitiely eating.
10. You can top this with some more cheese and let it melt with the heat from the meatloaf.
11. Yummy!
Full video tutorial of this is right here:
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Sounds a bit weird, right? But when I see it, I totally understand why cake lovers all over the world are going crazy. Not only is it easy to make, it looks very tempting with its nice, yellow color as well.
Youtube user Ochikeron posted the recipe two years ago, but this week it went viral and now over 2 million persons have watched the clip. And the best thing: The cake only requires three ingredients.
1. You need 3 eggs, 4.3oz. white chocolate, and 4.3oz. cream cheese.
2. Separate the eggs and place the egg whites in a large bowl. Let sit the egg whites in the fridge.
3. Preheat the oven to 338F.
4. Break the chocolate and place it in a large bow and melt the chocolate in a double boiler over hot water.
5. Stir until the chocolate has melted completely.
6. Add the cheese and stir it with the chocolate.
7. Add the 3 egg yolks.
8. Whip the egg whites until they are thick enough and then add them into the batter. Mix well.
9. Rub some butter on parchment paper and pour the batter into the pan.
10. Place your cake pan on a baking sheet. Pour some hot water over the sheet.
11. Bake at 338F for 15 minutes. Then bake at 320F for another 15 minutes. Finally, stop the heat and bake with the remaining heat for 15 minutes. Dust with powder sugar.
12. Done! Is it even possible to resist this?
13. I’m heading for the kitchen straight away.
And here’s the video:
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16. Heat bacon in muffin liners and serve with lettuce. Yummy! (
Cut off the top and bottom of the onion and remove the inside. Use the biggest pieces to fill with meat.
Put the onion slices aside and mix the meat with small pieces of onion, parsley, mushroom, brown sugar, spices and breadcrumbs in a big bowl.
Shape it to a ball and put it inside of två onion slices.
Wrap the onion meatballs in three slices of bacon each. You can use a toothpick to make sure that the bacon will stick together.
Warm at 220 degrees for 40 minutes. Remove and cover the balls with bbq sauce. Now you can take them to the grill if you prepared them in your oven. Grill with a high temperature until they get the perfect colour and surface.
The result: A magical bacon bomb that is sweet, salt and looks amazingly tasty. Can’t wait for my first taste of this!
Please share this recipe with the button below if you want to have these bacon bombs the next time you’re going to a bbq party! :)
2. Hammer out two kilos of ground beef.
3. Salt and pepper on the meat. Cover the meat with barbecue sauce with a brush.
4. Sprinkle out chopped onion, celery and shredded bacon.
5. Make sure it’s not too much, then it’s gonna be difficult to this next step. Add some cheese as well.
6. Now, role it together!
7. Put on the grill. On the opposite side of the glowing coal.
8. Add some more barbecue sauce with a brush and put on three slices of bacon. Barbecue with lid on for one hour. The best temperature is approximately 320 degrees.
9. Done! Ok, this one I’m definitiely eating.
10. You can top this with some more cheese and let it melt with the heat from the meatloaf.
11. Yummy!
Full video tutorial of this is right here:
2. Separate the eggs and place the egg whites in a large bowl. Let sit the egg whites in the fridge.
3. Preheat the oven to 338F.
4. Break the chocolate and place it in a large bow and melt the chocolate in a double boiler over hot water.
5. Stir until the chocolate has melted completely.
6. Add the cheese and stir it with the chocolate.
7. Add the 3 egg yolks.
8. Whip the egg whites until they are thick enough and then add them into the batter. Mix well.
9. Rub some butter on parchment paper and pour the batter into the pan.
10. Place your cake pan on a baking sheet. Pour some hot water over the sheet.
11. Bake at 338F for 15 minutes. Then bake at 320F for another 15 minutes. Finally, stop the heat and bake with the remaining heat for 15 minutes. Dust with powder sugar.
12. Done! Is it even possible to resist this?
13. I’m heading for the kitchen straight away.
And here’s the video:
