Podcasts about deglaze

We share tips for celebrating Valentine’s Day—whether dining out or cooking at home // Beloved Fran Bigelow, Founder of Fran’s Chocolates, and CEO Andrina Bigelow join us to share their new collections—just in time for Valentine’s Day // We celebrate National Canned Food Month with a fresh look at a pantry staple // Angel Azcarraga and Jacob Edelstein, founders and creators of Deglaze, introduce their recipe manager app designed for people who love to cook // And, of course, we wrap up with Rub with Love Food for Thought Tasty Trivia!

On Thursday's Morning Focus, Alan Morrissey was joined by, Martyn Whyte, chef at Glas Restaurant, Hotel Doolin. This week, Martyn shared a delicious recipe for Tartiflette and Carrot and Brussel Sprout Salad Tartiflette Recipe: Tartiflette - potatoes, onion, crispy bacon, cheese (St tola's hard, Ailiwee smoked, Cratloe hills) 500g salad or baby potatoes 4 large shallots - thinly sliced 200g of bacon/lardons/guanciale 200g St tolas hard, Ailiwee cave smoked cheese, Cratloe hills mature - all grated 200ml crème fraiche 400ml heavy cream 250ml white wine 50g chopped parsley Start by cooking the potatoes- I like to simmer them in water with lots of salt, garlic, thyme and rosemary. Once cooked peel the skin off and slice into rough chunks. Start to fry the bacon, a little bit of oil at the start will help it golden faster. Add in the sliced shallot and garlic. Continue to cook on a medium heat until everything has caramalised. Deglaze the pan with white wine and reduce to a glaze. Add in the cream and reduce by half. Turn off the heat and whisk in the creme fraiche and chopped parsley. Start by layering the dish with the cooked, sliced potatoes, now a layer of the bacon and shallot mix and a layer of the grated cheeses. Repeat until all of the mixture has been used. Finish on top with a generous mix of the cheeses. Cook in the oven until golden brown and piping hot throughout. You can use streaky bacon, lardons, guanciale or simply go without to make it veggie friendly. If you want to make it vegan, swap out the cream, cheese and crème fraiche for dairy free alternatives. Want to spice it up? try adding nduja sausage. Caramalized carrot and Brussel sprout salad with smoked almonds and goats cheese recipe: 500g Carrots 500g brussel sprouts 100g shallots 50ml rapeseed oil 25ml balsamic 50ml honey Start by peeling the carrots, reserve the peelings. Cut the carrot into rough chunks, if using small or baby carrots, in half will do. Mix the rapeseed oil, butter, honey and balsamic vinegar together. Mix this with the carrots. Leave to marinade for about 30 minutes. Roast the carrots at 190 for about 20 to 25 minutes. They should be starting to caramelize at this point, with a nice crunch to them. While the carrots are cooking, prepare the sprouts. Simply cut in half and remove the outer leaves if they are scruffy. Add into the tray with the carrots after about 10 minutes. Add the shallots at this point too. They'll take about 10 minutes to cook. They should be brown with a little crunch and bite to them. Mix the carrot and sprouts together, generously cover with the chopped smoked almonds and st tolas goats cheese. Serve hot or cold! I like to deep fry the carrot peelings in oil at 180 until they are crunchy. Makes a nice little garnish and addition to the dish. To make it vegan friendly simply swap out the dairy products with vegan friendly non dairy alternatives. Photo (c): by Mizina from Getty Images via Canva & Aesthetic squiggle line by Sandi Dwi Prasetyo from Sandidwipr via Canva

I serve up some Italian Beef sandwiches to The Bear chefs Coco Storer and Matty Matheson. We talk about celebrity chefs we know, knife preferences, Mormonism, drugs, and the last time Coco kissed a guy. Oh, and Georgia gets a job offer. Follow Matty Matheson: https://www.instagram.com/mattymatheson Follow Courtney Storer: https://www.instagram.com/courtney__storer This episode is brought to you by Keytone-IQ. You can save 30% off your first subscription order of Ketone-IQ at https://HVMN.com/BURNING This episode is brought to you by Shopify. Sign up for a $1 per month trial period at https://shopify.com/burning This episode is brought to you by Robinhood. Earn up to 3% extra on every dollar you contribute to your IRA when you subscribe to Robinhood Gold. IRA transfers and 401(k) rollovers also earn 3% until April 30. Get started at https://www.Robinhood.com/boost This episode is brought to you by Rocket Money. Stop wasting money on things you don't use. Cancel your unwanted subscriptions by going to https://www.RocketMoney.com/BURNING This episode is brought to you by Talkspace. Use Promo code SPACE80 to get $80 off your first month at https://talkspace.com/burning SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg For TOUR DATES: http://www.bertbertbert.com For FULLY LOADED: https://fullyloadedfestival.com For #THEMACHINEMOVIE Updates: TheMachine.Movie For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! X: http://www.Twitter.com/bertkreischer Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer Text Me: https://my.community.com/bertkreischer ITALIAN BEEF SANDWICHES W/ STUFFED MUSHROOMS STUFFED MUSHROOMS * Cremini mushrooms * Bacon * Ground sausage * Garlic * Cream cheese * Parsley * Shredded mozzarella cheese * Grated Parmesan cheese 1. Wash and de-stem mushrooms 2. Cook bacon on the flattop; once cooked allow to drain on papertowel 3. Add minced garlic to skillet 4. Add ground sausage and cook until browned 5. Stir in cream cheese, parsley, mozzarella, and Parmesan. 6. Chop bacon and add to sausage mixture 7. Spoon mixture into mushroom caps 8. Bake at 400° until cheese is bubbling 9. Tent with foil and bake for an additional 10 minutes, until mushrooms are cooked. ITALIAN BEEF * Beef chuck roast * Garlic * Diced onion * Dried oregano * Dried basil * Onion powder * Paprika * Garlic powder * Red pepper flakes * Salt and Pepper * Beef broth * Brine from giardiniera * Hoagie rolls 1. Combine all seasonings and rub all over the roast. 2. Add oil to Instapot; saute onion and garlic 3. Place roast in and brown on all sides; remove and set aside. 4. Deglaze pot with beef broth; add in brine from giardiniera. 5. Place trivet in pot; set roast on top 6. Set Instapot to pressure cook for 30 minutes and then a natural release. 7. Place roast on cutting board; slice super thin and add slices to hot juices in Instapot. 8. Slice buns and pile beef on top; dip entire sandwich into the juices for the full effect! Learn more about your ad choices. Visit megaphone.fm/adchoices

I serve up some Italian Beef sandwiches to The Bear chefs Coco Storer and Matty Matheson. We talk about celebrity chefs we know, knife preferences, Mormonism, drugs, and the last time Coco kissed a guy. Oh, and Georgia gets a job offer. Follow Matty Matheson: https://www.instagram.com/mattymatheson Follow Courtney Storer: https://www.instagram.com/courtney__storer This episode is brought to you by Keytone-IQ. You can save 30% off your first subscription order of Ketone-IQ at https://HVMN.com/BURNING This episode is brought to you by Shopify. Sign up for a $1 per month trial period at https://shopify.com/burning This episode is brought to you by Robinhood. Earn up to 3% extra on every dollar you contribute to your IRA when you subscribe to Robinhood Gold. IRA transfers and 401(k) rollovers also earn 3% until April 30. Get started at https://www.Robinhood.com/boost This episode is brought to you by Rocket Money. Stop wasting money on things you don't use. Cancel your unwanted subscriptions by going to https://www.RocketMoney.com/BURNING This episode is brought to you by Talkspace. Use Promo code SPACE80 to get $80 off your first month at https://talkspace.com/burning SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg For TOUR DATES: http://www.bertbertbert.com For FULLY LOADED: https://fullyloadedfestival.com For #THEMACHINEMOVIE Updates: TheMachine.Movie For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! X: http://www.Twitter.com/bertkreischer Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer Text Me: https://my.community.com/bertkreischer ITALIAN BEEF SANDWICHES W/ STUFFED MUSHROOMS STUFFED MUSHROOMS * Cremini mushrooms * Bacon * Ground sausage * Garlic * Cream cheese * Parsley * Shredded mozzarella cheese * Grated Parmesan cheese 1. Wash and de-stem mushrooms 2. Cook bacon on the flattop; once cooked allow to drain on papertowel 3. Add minced garlic to skillet 4. Add ground sausage and cook until browned 5. Stir in cream cheese, parsley, mozzarella, and Parmesan. 6. Chop bacon and add to sausage mixture 7. Spoon mixture into mushroom caps 8. Bake at 400° until cheese is bubbling 9. Tent with foil and bake for an additional 10 minutes, until mushrooms are cooked. ITALIAN BEEF * Beef chuck roast * Garlic * Diced onion * Dried oregano * Dried basil * Onion powder * Paprika * Garlic powder * Red pepper flakes * Salt and Pepper * Beef broth * Brine from giardiniera * Hoagie rolls 1. Combine all seasonings and rub all over the roast. 2. Add oil to Instapot; saute onion and garlic 3. Place roast in and brown on all sides; remove and set aside. 4. Deglaze pot with beef broth; add in brine from giardiniera. 5. Place trivet in pot; set roast on top 6. Set Instapot to pressure cook for 30 minutes and then a natural release. 7. Place roast on cutting board; slice super thin and add slices to hot juices in Instapot. 8. Slice buns and pile beef on top; dip entire sandwich into the juices for the full effect! Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode of the Bucks of America Cooking podcast, host Jeff share hunting recipes with Dustin that showcase the versatility and flavor of wild game. They discuss three recipes: Venison Meatballs, Espresso-coated Wild Turkey, and Cognac-infused Venison Tenderloin. Dustin emphasizes the importance of properly preparing wild game meat and provides tips for enhancing its flavor. He encourages listeners to experiment with the recipes and make them their own. The hosts underscore how cooking wild game can reconnect people to the land and foster appreciation for conservation efforts. They also invite listeners to reach out for advice on arrow building and hunting preparation through their Instagram and website. Overall, the episode emphasizes the satisfaction and deliciousness of field-to-fork cooking using wild game. Based on the conversation, here are the three recipes discussed: 1. **Venison Meatballs**: - Ingredients: - 1 pound of venison meat - 1 egg - Panko breadcrumbs or Parmesan cheese - Italian seasoning - Salt - Pepper - Garlic salt - Instructions: - Mix the venison meat with egg, breadcrumbs or cheese, Italian seasoning, salt, pepper, and garlic salt. - Form the mixture into meatballs and place them on an iron-friendly skillet. - Bake at 400°F for 10-15 minutes until cooked through. - Serve with desired sauce or as an appetizer. 2. **Espresso-Coated Wild Turkey**: - Ingredients: - Wild turkey breasts - 2 cups of sugar - 2 cups of salt - Hot water - Espresso (such as AK-47 Espresso Blend from Black Rifle Coffee) - Olive oil - Salt - Pepper - Maple syrup - Instructions: - Brine the turkey breasts overnight in a mixture of sugar, salt, and hot water. - Smoke the turkey breasts using fruit wood (e.g., cherry or applewood) for about 3 hours. - Rub the smoked turkey breasts with espresso, olive oil, salt, and pepper. - Drizzle maple syrup over the turkey breasts during smoking. - Slice and serve. 3. **Venison Tenderloin with Cognac Peppercorn Sauce**: - Ingredients: - Venison tenderloin - Red wine (cabernet or similar) - Salt - Pepper - Olive oil - Cognac - Peppercorns - Garlic - Butter - Heavy cream - Fresh herbs - Instructions: - Marinate the venison tenderloin in red wine overnight. - Sear the tenderloin in a hot cast iron skillet with olive oil, salt, and pepper. - Deglaze the skillet with cognac. - Add peppercorns, garlic, butter, and fresh herbs to the skillet. - Pour in heavy cream and simmer until thickened. - Serve the sauce over sliced venison tenderloin. These recipes offer a variety of flavors and cooking techniques for preparing wild game, ranging from simple meatballs to more elaborate dishes like espresso-coated turkey and venison tenderloin with cognac peppercorn sauce. Enjoy experimenting with them!

Special Guest Three Mile Mushroom Farm Three Mile Mushroom Farm LLC 9263 North Ave Thomson, IL 61285 719-320-1675 Jason Dollard Katie Joens Manager threemilemushroomfarm@gmail.com facebook.com/ThreeMileMushroomFarm Instagram.com/ThreeMileMushroomFarm   Lion's Mane Mushroom Crab Cakes This Lion's Mane Mushroom Crab Cake recipe will blow your mind! Packed with flavor, this meatless recipe can be served as an appetizer or as an entree! Equipment Saute Pan Ingredients 8 oz Lion's Mane mushroom 1 egg (or flax egg) ½ cup panko breadcrumbs ¼ cup onion (finely diced) 1 tablespoon mayonnaise or vegan mayonnaise 1 teaspoon Worcestershire sauce ¾ teaspoon old bay seasoning 1 teaspoon dijon mustard 1 tablespoon parsley (finely chopped) ¼ teaspoon salt (to your taste) ¼ teaspoon black pepper 2-3 tablespoon oil (to fry cakes) 2 optimal garnish: lemon wedges Quick Tartar Sauce ¼ cup mayonnaise or vegan mayonnaise 1 tablespoon dill pickle relish ¼ teaspoon old bay seasoning Instructions Hand shred Lion's Mane Mushroom into small pieces resembling texture of flakey crab. In large bowl, combine egg, mayonnaise, onion, Worcestershire sauce, Old Bay seasoning, Dijon mustard, parsley (finely chopped), salt and pepper. Mix until fully incorporated. Mix in Lion's Mane Mushroom until fully incorporated. Mix in Panko breadcrumbs until fully incorporated. Form mixture into 3-4 equal size round flat patties (about ½ to ¾ inch thick). Heat oil in sauté pan on medium/high heat. Cook patties for approximately 2-3 minutes per side. Should be golden brown and cooked throughout. Add optional garnish, squeeze of lemon and enjoy! Notes Leftovers and Storage: Transfer to airtight container or dish. Refrigerate for up to 48 hours. Can reheat and serve. Vegan/Vegetarian Substitutions or Omission: You can use vegan mayonnaise and flax egg in place of regular mayonnaise and egg in this recipe. Recipe from AUBREY'S KITCHEN Nutrition Calories: 206kcal | Carbohydrates: 13g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 57mg | Sodium: 221mg | Potassium: 316mg | Fiber: 1g | Sugar: 3g | Vitamin A: 79IU | Vitamin C: 3mg | Calcium: 31mg | Iron: 1mg   The Perfect Sautéed Mushrooms… …With Tips from Chef Robert Servings: 4 Equipment ·       Sharp Knife ·       Cutting board ·       Sauté  pan (I prefer non stick) Ingredients ·       1-pound fresh mushrooms ·       2 Tablespoons olive oil or avocado oil (no added oil flavor) ·       2 Tablespoons butter ·       Freshly cracked pepper and salt to taste Clean & Cut: Do not soak the mushrooms. Clean off excess dirt with a damp towel or give mushrooms a quick rinse and dry. Cut bigger mushrooms into similar-sized pieces. Don't cut them thin as they will shrink up while cooking. Meaty thick pieces cook best! Give Them Some Room: Don't overcrowd your sauté pan, you need plenty of room for a good sear. High Heat: Turn the heat up to medium-high and allow time for your oil/butter to get hot before adding the mushrooms. Look for the shimmer of the oil. Keeping the heat up will help moisture evaporate quickly giving you a beautifully caramelized mushroom. If mushrooms are giving off lots of moisture keep the heat going until it's gone. Over washing will contribute to the added moisture. The term “sauté” means high heat …little oil.  Let's Do This : Clean and slice mushrooms into similar size pieces. Don't cut them too thin, as they will shrink while cooking. Heat oil and butter in a medium to large pan over medium-high heat. Look for the oil to shimmer before adding the mushrooms. Add mushrooms and toss in the oil quickly. Cook mushroom for 3-5 minutes. Stir and allow mushrooms to finish cooking for a couple more minutes. Season with salt and pepper. Large mushrooms can take a little extra time.  Deglaze and Season: After a good sauté you'll notice some bits of the mushroom clinging to the bottom of your pan. There's a whole lot of flavor there that can be infused back in by a simple deglaze. To capture the flavor add a splash of liquid at the end of the cooking process and stir it all up. Simply, add a few tablespoons of water, wine, stock, cream, or sherry to the pan after the mushrooms are done cooking. Keep the temperature up and stir until the liquid evaporates.   For Added Flavor:  Use garlic and herbs. Turn heat down to medium-low and add last minute of cooking. Wonderful herbs to try are thyme, parsley, and rosemary.  Fresh lemon and or lime To Make Ahead: Mushrooms can be sauteed ahead of time and stored covered in the fridge for 3-4 day. Reheat in a skillet until warm. To Freeze: Freezing may change the texture of sauteed mushrooms. After cooking, freeze mushrooms flat on a cookie sheet. Once completely frozen transfer to a freezer-safe container. Thaw and reheat in a pan over medium heat. Deglaze: Add a few tablespoons of water, wine, stock, cream, or sherry to the pan after the mushrooms are done cooking. Keep the temperature up and stir until the liquid evaporates.                        

CMA'S 2023 New Artist of the Year, Jelly Roll, and his equally impressive wife, Bunnie, come over for a double date with me and LeeAnn. I'm making some sexy homemade pasta with a trio of sauces to sample – one with scallops, one with rabbit, and a vodka sauce that's got Jelly drooling. The obnoxiously thick pasta, however, is a different story | Something's Burning | S3 E14 Follow Jelly Roll: https://www.instagram.com/jellyroll615 Follow Bunnie: https://www.instagram.com/xomgitsbunnie This episode is brought to you by Hello Fresh. Use code BURNINGFREE for FREE breakfast for life at https://www.HelloFresh.com/burningfree This episode is brought to you by Manscaped. Get 20% Off and Free Shipping with the code BURNING at https://www.Manscaped.com This episode is brought to you by Eight Sleep. Get $200 off plus free shipping on the high tech Pod 3 Cover when you use my link https://www.eightsleep.com/burning This episode is brought to you by DraftKings. New customers can bet just $5 to get $200 INSTANTLY IN BONUS BETS. Download the DraftKings Sportsbook app NOW and use code BURNING. https://www.draftkings.com/mobileapps This episode is brought to you by Babbel. Right now get 55% off your Babbel subscription at https://www.Babbel.com/BURNING HOMEMADE PASTA TRIO HOMEMADE PASTA * Semolina Flour * Eggs * EVOO * Fine grain sea salt 1. Make a mound of flour directly on the countertop; form a deep crater in the middle 2. Add eggs, EVOO, and salt right into the crater 3. Using a fork, break up the eggs without breaking the walls of the flour 4. Slowly work more and more flour from the mound into the egg mixture 5. Drizzle cold water around the mixture and keep mixing until a dough has formed (add water and knead as needed until the dough ball is smooth and elastic) 6. Place ball of dough in plastic bag and let rest at room temperature for 30 minutes 7. Add flour to rolling surface and roll out dough ball to super thin. From here, either feed into a pasta cutter or cut by hand. 8. Add to boiling, well-salted water; cook until al dente – time dependent on thickness of your noodles. VODKA SAUCE * Olive Oil * Butter * Minced garlic * Diced shallot * Salt and Black Pepper * Dried oregano leaves * Dried basil * Red chili flakes * Can whole peeled tomatoes (San Marzano) * Dry white wine * Heavy cream * Parmesan cheese 1. Heat oil in pan; add butter and shallots 2. Add garlic, oregano, basil, and red chili flakes 3. Add white wine to deglaze the pan 4. Crush whole tomatoes into the pot, then rest of the juice from the can; reduce heat to low and simmer for 30 min 5. Stir in heavy cream and parmesan SCALLOPS IN LEMON GARLIC SAUCE * Butter * Minced garlic * Sea scallops * Chopped fresh basil * Chopped fresh parsley * Fresh lemon juice * Salt and Pepper 1. Melt butter in skillet; stir in garlic and cook until fragrant. 2. Slice any scallops over ¾” thick in half to ensure even cooking 3. Add scallops, basil, and parsley to skillet; cook and stir gently. 4. Reduce heat to low; add lemon juice, salt and pepper RABBIT RAGU SAUCE * Cooked rabbit meat * Red wine * Chopped tomatoes * Diced onion * Diced carrot * Minced garlic * San Marzano tomatoes in can * Chicken broth * Rosemary sprig * Thyme sprig * Bay leaves * EVOO 1. Marinate chopped rabbit meat in a mixture of rosemark, bay leaves, thyme, and red wine for a couple hours 2. Brown rabbit in skillet or dutch oven; remove once fully cooked. 3. Saute onions, carrots, and garlic 4. Deglaze the pan with the wine marinade; add rabbit meat back in 5. Add tomatoes; bring to a boil, then reduce heat to simmer for an hour (thin out with chicken stock if the sauce seems too thick) Learn more about your ad choices. Visit megaphone.fm/adchoices

CMA'S 2023 New Artist of the Year, Jelly Roll, and his equally impressive wife, Bunnie, come over for a double date with me and LeeAnn. I'm making some sexy homemade pasta with a trio of sauces to sample – one with scallops, one with rabbit, and a vodka sauce that's got Jelly drooling. The obnoxiously thick pasta, however, is a different story | Something's Burning | S3 E14 Follow Jelly Roll: https://www.instagram.com/jellyroll615 Follow Bunnie: https://www.instagram.com/xomgitsbunnie This episode is brought to you by Hello Fresh. Use code BURNINGFREE for FREE breakfast for life at https://www.HelloFresh.com/burningfree This episode is brought to you by Manscaped. Get 20% Off and Free Shipping with the code BURNING at https://www.Manscaped.com This episode is brought to you by Eight Sleep. Get $200 off plus free shipping on the high tech Pod 3 Cover when you use my link https://www.eightsleep.com/burning This episode is brought to you by DraftKings. New customers can bet just $5 to get $200 INSTANTLY IN BONUS BETS. Download the DraftKings Sportsbook app NOW and use code BURNING. https://www.draftkings.com/mobileapps This episode is brought to you by Babbel. Right now get 55% off your Babbel subscription at https://www.Babbel.com/BURNING HOMEMADE PASTA TRIO HOMEMADE PASTA * Semolina Flour * Eggs * EVOO * Fine grain sea salt 1. Make a mound of flour directly on the countertop; form a deep crater in the middle 2. Add eggs, EVOO, and salt right into the crater 3. Using a fork, break up the eggs without breaking the walls of the flour 4. Slowly work more and more flour from the mound into the egg mixture 5. Drizzle cold water around the mixture and keep mixing until a dough has formed (add water and knead as needed until the dough ball is smooth and elastic) 6. Place ball of dough in plastic bag and let rest at room temperature for 30 minutes 7. Add flour to rolling surface and roll out dough ball to super thin. From here, either feed into a pasta cutter or cut by hand. 8. Add to boiling, well-salted water; cook until al dente – time dependent on thickness of your noodles. VODKA SAUCE * Olive Oil * Butter * Minced garlic * Diced shallot * Salt and Black Pepper * Dried oregano leaves * Dried basil * Red chili flakes * Can whole peeled tomatoes (San Marzano) * Dry white wine * Heavy cream * Parmesan cheese 1. Heat oil in pan; add butter and shallots 2. Add garlic, oregano, basil, and red chili flakes 3. Add white wine to deglaze the pan 4. Crush whole tomatoes into the pot, then rest of the juice from the can; reduce heat to low and simmer for 30 min 5. Stir in heavy cream and parmesan SCALLOPS IN LEMON GARLIC SAUCE * Butter * Minced garlic * Sea scallops * Chopped fresh basil * Chopped fresh parsley * Fresh lemon juice * Salt and Pepper 1. Melt butter in skillet; stir in garlic and cook until fragrant. 2. Slice any scallops over ¾” thick in half to ensure even cooking 3. Add scallops, basil, and parsley to skillet; cook and stir gently. 4. Reduce heat to low; add lemon juice, salt and pepper RABBIT RAGU SAUCE * Cooked rabbit meat * Red wine * Chopped tomatoes * Diced onion * Diced carrot * Minced garlic * San Marzano tomatoes in can * Chicken broth * Rosemary sprig * Thyme sprig * Bay leaves * EVOO 1. Marinate chopped rabbit meat in a mixture of rosemark, bay leaves, thyme, and red wine for a couple hours 2. Brown rabbit in skillet or dutch oven; remove once fully cooked. 3. Saute onions, carrots, and garlic 4. Deglaze the pan with the wine marinade; add rabbit meat back in 5. Add tomatoes; bring to a boil, then reduce heat to simmer for an hour (thin out with chicken stock if the sauce seems too thick) Learn more about your ad choices. Visit megaphone.fm/adchoices

Chop the onions Chop a bit of garlic Chop the apples Slowly cook everything together with vegetable lard Deglaze with 1 bottle of white wine You might need two pots Rinse the sauerkraut Drop the sauerkraut in Cook slowly, slowly Sear ham and pork tenderloin Add ham and pork tenderloin to the two pots Put some fat and butter on low heat Leave it on while you get some exercise on a stationary bike Prick the lamb and german sausages and sear in the fat/butter combo Add to the two pots Cook on low heat with a bayleaf for hours Secretly piss in the sauerkraut

When Brian Austin Green suffered from a debilitating brain condition, he wasn't sure he would ever regain his previous quality of life. Luckily, through years of hard work and dedication to his health, Brian is healthy again and was even strong enough to compete with Kelly on Special Forces: World's Toughest Test. He discusses his emotions during that time as well as how it felt to suddenly lose one of his best friends, actor Luke Perry. Brian gets into his relationship with grief, how he lives his life the way Luke would have wanted him to, his parenting ethos, and how to find comfort under terrible circumstances. You can follow Kelly Rizzo on all platforms @eattravelrock for clips or BTS footage from the podcast, and you can follow Brian at @brianaustingreen.Lasagna Bolognese RecipeAdd some oil to a hot pan. Add minced carrot, onion, and celery to the oil and saute for 4-6 mins. Add some ground beef and ground pork and cook until it's brown and cooked through. Deglaze the pan with some red wine to get all the good bits up from the bottom then add some crushed tomatoes, salt and pepper and mix it up! While that's cooking, you wanna start your beschamel sauce which is essentially just butter, milk, and flour with a dash of nutmeg, stir until nice and thick and creamy.Boil your pasta noodles, then you're ready to assemble! Start with your cooked noodles on the bottom, then layer up with sauce and beschamel to your heart's content. Hosted on Acast. See acast.com/privacy for more information.

I turn my kitchen into a spa for Yung Gravy and Trevor Wallace… there's nothing like the smell of spray tans and sizzling pork chops at the same time. And while we each take a turn at getting branded and going into the booth, we're also discussing the finer points in life… like one-night-stands, hammocks, and Gravy's camp counseling career.   Follow Yung Gravy: https://www.instagram.com/yunggravy   Follow Trevor Wallace: https://www.instagram.com/trevorwallace   This episode is brought to you by Nuts.com. Receive a free gift and free shipping when you spend $29 or more at https://Nuts.com/burning   BLACKENED PORK CHOPS W/ SAWMILL GRAVY AND COLLARD GREENS   COLLARD GREENS   INGREDIENTS: * Olive Oil * Chopped Uncooked Bacon * Chopped Country Ham * Chopped Onion * Chicken Broth * Apple Cider Vinegar * Brown Sugar * Crushed Red Pepper Flakes * Collard Greens, destemmed and roughly chopped   STEPS: 1. Add olive oil to instant pot and hit sauté 2. Add bacon, ham, and onions; cook 4-5 min 3. Deglaze pot with some chicken broth, scraping bits off the sides. 4. Add rest of the chicken broth, apple cider vinegar, brown sugar, and crushed red pepper; stir to combine 5. Pack collards in well; close instant pot and switch to pressure cook 6. Ensure valve is set to “seal” and set for 5 minutes 7. Let it naturally release for 20 min   SAWMILL GRAVY   INGREDIENTS: * Ground Sausage * Butter * Almong Flour * Heavy Cream * Water   STEPS: 1. Brown sausage in a skillet, breaking into small pieces 2. Add butter and almond flour; whisk 3. Add heavy cream while whisking until combined 4. Season with salt and pepper 5. Add water as needed to thin out gravy; simmer 3-5 min   BLACKENED PORK CHOPS   INGREDIENTS: * Pork Chops * Paprika * Sea Salt * Garlic Powder * Onion Powder * Cayenne Pepper * Black Pepper * Thyme  * Oregano * Cumin * Butter   STEPS: 1. Combine all the spices in a bowl 2. Melt butter  3. Dip pork chop into butter, then spice mixture 4. Cook in a skillet for about 5 min on each side 5. Serve with gravy overtop   SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg  For TOUR DATES: http://www.bertbertbert.com  For FULLY LOADED AT SEA: http://www.bertkreischercruise.com  For FULLY LOADED FESTIVAL: https://fullyloadedfestival.com     For MERCH: https://store.bertbertbert.com    Follow Me! Twitter: http://www.Twitter.com/bertkreischer   Facebook: http://www.Facebook.com/BertKreischer   Instagram: http://www.Instagram.com/bertkreischer   YouTube: http://www.YouTube.com/user/Akreischer  TikTok: http://www.TikTok.com/@bertkreischer  Text Me: https://my.community.com/bertkreischer

I turn my kitchen into a spa for Yung Gravy and Trevor Wallace… there's nothing like the smell of spray tans and sizzling pork chops at the same time. And while we each take a turn at getting branded and going into the booth, we're also discussing the finer points in life… like one-night-stands, hammocks, and Gravy's camp counseling career.   Follow Yung Gravy: https://www.instagram.com/yunggravy   Follow Trevor Wallace: https://www.instagram.com/trevorwallace   This episode is brought to you by Nuts.com. Receive a free gift and free shipping when you spend $29 or more at https://Nuts.com/burning   BLACKENED PORK CHOPS W/ SAWMILL GRAVY AND COLLARD GREENS   COLLARD GREENS   INGREDIENTS: * Olive Oil * Chopped Uncooked Bacon * Chopped Country Ham * Chopped Onion * Chicken Broth * Apple Cider Vinegar * Brown Sugar * Crushed Red Pepper Flakes * Collard Greens, destemmed and roughly chopped   STEPS: 1. Add olive oil to instant pot and hit sauté 2. Add bacon, ham, and onions; cook 4-5 min 3. Deglaze pot with some chicken broth, scraping bits off the sides. 4. Add rest of the chicken broth, apple cider vinegar, brown sugar, and crushed red pepper; stir to combine 5. Pack collards in well; close instant pot and switch to pressure cook 6. Ensure valve is set to “seal” and set for 5 minutes 7. Let it naturally release for 20 min   SAWMILL GRAVY   INGREDIENTS: * Ground Sausage * Butter * Almong Flour * Heavy Cream * Water   STEPS: 1. Brown sausage in a skillet, breaking into small pieces 2. Add butter and almond flour; whisk 3. Add heavy cream while whisking until combined 4. Season with salt and pepper 5. Add water as needed to thin out gravy; simmer 3-5 min   BLACKENED PORK CHOPS   INGREDIENTS: * Pork Chops * Paprika * Sea Salt * Garlic Powder * Onion Powder * Cayenne Pepper * Black Pepper * Thyme  * Oregano * Cumin * Butter   STEPS: 1. Combine all the spices in a bowl 2. Melt butter  3. Dip pork chop into butter, then spice mixture 4. Cook in a skillet for about 5 min on each side 5. Serve with gravy overtop   SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg  For TOUR DATES: http://www.bertbertbert.com  For FULLY LOADED AT SEA: http://www.bertkreischercruise.com  For FULLY LOADED FESTIVAL: https://fullyloadedfestival.com     For MERCH: https://store.bertbertbert.com    Follow Me! Twitter: http://www.Twitter.com/bertkreischer   Facebook: http://www.Facebook.com/BertKreischer   Instagram: http://www.Instagram.com/bertkreischer   YouTube: http://www.YouTube.com/user/Akreischer  TikTok: http://www.TikTok.com/@bertkreischer  Text Me: https://my.community.com/bertkreischer Learn more about your ad choices. Visit megaphone.fm/adchoices

The Truth Shall Make Ye Fret is a podcast in which your hosts, Joanna Hagan and Francine Carrel, read and recap every book from Sir Terry Pratchett's Discworld series in chronological order. This week, Part 3 of our recap of “A Hat Full of Sky”. Black Sands! Blue Sky! Green Hills!Find us on the internet:Twitter: @MakeYeFretPodInstagram: @TheTruthShallMakeYeFretFacebook: @TheTruthShallMakeYeFretEmail: thetruthshallmakeyefretpod@gmail.comPatreon: www.patreon.com/thetruthshallmakeyefretWant to follow your hosts and their internet doings? Follow Joanna on twitter @joannahagan and follow Francine @francibambi Things we blathered on about: Quaker names [@IsabellaRosner] - TwitterDiscworld Convention 2024 Pubs I Haven't Known - r/TTSMYF Steeleye Span - A Parcel Of Rogues - YouTubeNoodle Incident - TV Tropes A Hat Full of Sky - Discworld Wiki Not mentioned in the episode but a lovely illustration: A Hat Full of Sky by rubendevela on DeviantArt Music: Chris Collins, indiemusicbox.com

Imgur AlbumSpecial Ingredients: NoneSpecial Equipment: NoneIngredients:8 Drumsticks3 tablespoons olive oil1 red bell pepper8oz fresh mushrooms2 small onions2 small heads of garlic1 can of crushed tomatoes, ideally San Marzano1 quart of chicken stock1/2 bottle of red wine1 tablespoon dried oreganoFresh basilSalt and pepper to taste1/2 cup of all purpose flourPastaSeason the chicken with salt and pepper, dredge in flour, and brown in the olive oil for 2-3 minutes per side, removing to a platter to afford room for a second batch if necessary.Deglaze the pan with the wine, scrape the bottom of the pan with a wooden spoon to release the fond, and reduce the wine slightly. Add the chicken stock and bring to a lively simmer.Coarsely chop the onion, pepper, and crush the cloves of garlic. Add the vegetables to the stock/wine mixture, season with salt and pepper, and add the canned tomatoes. Stir to incorporate before adding the browned chicken and a few leaves of basil, saving the rest to garnish at the end.Cover the pot and simmer for 2-3 hours. When it's time to make the pasta, uncover the pot and allow it to simmer aggressively to reduce the water content. Add a knob of butter at the end to impart a velvety texture and background richness to the sauce.Abscond with a cup or two of sauce into a separate sauce pan to toss the cooked pasta. Combine the pasta, sauce, and poultry on your plates or bowls and garnish with grated parmesan or pecorino romano cheese as well as the rest of the basil.Serve with crusty bread and a bold red wine.

Buongiorno! Welcome to butchering Italian pronunciation on a new Nikoli's Kitchen! I've really wanted to do some kind of shredded braised beef dish, so I LET THE HEAT HIT THE MEAT and started building a ton of layers of flavor into this Pasta alla Genovese. Originally I wanted to make a version of a dish I made on my old food show a long time ago, a beef and onion ragu, but in researching it I came to find out that this is more what I wanted to make- though truthfully I'm sure some of the former bleeds into the latter. Regardless, this was an amazing dish absolutely loaded with flavor, and I hope you give it a try. In the first half of the show I talk about my frustrations with sitting down to record the first segment of the show, and how that gets me into my own head- instead of just sharing where I am on my journey. Because that's what this show is, right? It's my journey. For better or worse. Tune in to hear my (much much much) better half Rebecca on The Life Shift at https://www.thelifeshiftpodcast.com/losing-hair-but-finding-strength-and-authenticity-rebecca-lerch/!   Featured Recipe for this Episode 1 lb yellow onion (3-4 onions), sliced thin 1 c celery, finely chopped 1 c carrot, finely chopped 6 cloves of garlic, minced 2 T fresh rosemary, finely chopped and divided 1 T fresh thyme, finely chopped and divided 1/2 c fresh parsley, finely chopped 2 T tomato paste 2 oz breasola, chopped Salt Pepper Olive oil 1.5 lb chuck eye roast, cut into 4 equal-sized chunks 2 c white wine 1 c chicken stock 1 package (6 oz) of cherry tomatoes, halved Chopped parsley (for serving) Freshly-grated pecorino romano cheese (for serving) 1 lb rigatoni Preheat oven to 300° and move your rack to the middle lower position.  Prepare your chuck eye roast if you haven't by cutting it into four equal-sized pieces. Season liberally with salt and pepper as well as half of your rosemary and thyme. Drizzle olive oil in a large Dutch oven and heat over mid-high heat.  Add your beef and sear on all sides until you form a nice crust. LET THE HEAT HIT THE MEAT! Remove your Dutch oven from the heat and remove your beef to a plate/platter to rest.  Reduce heat to mid and allow your Dutch oven to cool for just a minute. Add pot back to the heat and then add your breasola and cook for 2-3 minutes (you can also do pancetta and/or salami here).  Add your onions, celery, and carrots, to the Dutch oven. Sprinkle some salt to help sweat them out. Cook for 4-5 minutes or until everything has started to soften and your onions are translucent. Make a place in the pot for your remaining herbs and garlic and add them in. Cook for 60-90 seconds, stirring so they don't burn.  Add your tomato paste and cook for another 60-90 seconds.  Deglaze your pan with 1/2 c of your white wine, scraping up all of the browned bits as best you can.  Add the rest of your wine and the chicken stock to the pot.  Add your beef back to the pot. There should be enough liquid that your beef is just sticking out the top- if there's not, add some water (you'll be reducing this later anyway).  Bake in the oven uncovered for 2-1/2 hours, flipping your beef once to submerge the top parts under the water. Fill a stock pot with water and add salt and bring to a boil. Cook your rigatoni according to directions and drain when done; reserve 1-1/2 c pasta water.  Remove the Dutch oven from the oven and remove your beef to a plate to rest. It should be fork tender at this point.  Return the Dutch oven to the stovetop and turn on over mid heat.  Add the cherry tomatoes and taste your sauce; add any additional seasonings you like. Add 1 c of the pasta water. Cook the sauce until reduced to your desired consistency (add the remaining pasta water if it is too thick).  Shred your beef and return it to the sauce, stirring until everything is well-combined. Season to taste one last time. Add your rigatoni to the Dutch oven and stir until everything is well-combined. Cook for another minute or two just to bring it together.  Serve topped with fresh parsley and pecorino romano cheese.    Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Goodpods Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances I had the privilege of sitting down with Brendan of Unchefed to talk about food, mental health, and life. Check out this great conversation at https://podcasts.apple.com/us/podcast/i-love-food-nicholas-haskins-from-nikolis-kitchen/id1578898329?i=1000568984881! I was thrilled to be invited back to Movie Reviews in 20 Qs, where I joined Liz and Billy to talk about the new murder mystery See How They Run! Tune in at https://mritqs.podbean.com/e/ep-216-see-how-they-run-w-nikoli-s-kitchen-and-we-watched-a-thing/! (Note: NSFW). I had the honor of joining Billy on the We Watched a Thing podcast to talk about the latest entry in the View Askewniverse, Clerks III! Check out our discussion at https://podcasts.apple.com/us/podcast/clerks-iii-w-nick-from-nikolis-kitchen/id1315531685?i=1000583178272 (Note: NSFW).    Credits Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2. Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com! Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/. Track Listing: "That Rainy Day," "I'm Still Missing You," "I will be Right Here with You," and "As Long as you Stay" by Wendy Marcini.

In this edition, Jenn and Alicia discuss doughnuts, what you use to deglaze foods, and cooking for a date.Esculentè is a behind-the-scenes conversation podcast hosted by Jenn de la Vega and research producer Alicia Book. For every three culinary words, Jenn and Alicia discuss material from the cutting room floor in a series of bonus episodes. They answer listener questions and dive deep into the words as well as the humanity behind them.Hosted by Jenn de la Vega and Alicia Book.Knife logo by pixel artist Rachelle ViolaLinksSuggest a wordSupport the show on Patreon!Captioned video versions on Youtube Share this show with your friends Follow CulinaryWoTD on Twitter

Who are we? We're Thicc Radio! We're James and Tim; two gainers who want to explore what gaining is, for our own benefit, and the benefit of anyone tuning in. In this week's episode, we sit down with our guest, to discuss one of the biggest subjects of contention in the community: diabetes. We explore the journey of diagnosis and lifestyle changes, recipes to help you gain, and surprising ways it can benefit your own journey. New episodes will come out every Tuesday, so subscribe! Please rate us five stars, leave us a review, and share this episode with your friends, and if you want to reach out to us, you can find us on our socials below. So until next time, bye fats! Gainer Salad Ingredients 1 Head of Lettuce 2 Pork Chops, diced 1/2 Cup Almonds, diced 200g Bacon Lardons 300g Mushrooms, diced 1/2 Stick of Butter 1 Tsp Vegetable Oil, or other oil with a high smoke point Vinaigrette, to serve Steps Clean and dice the mushrooms and almonds, ensuring to keep the mushrooms as dry as possible before frying and removing any hard stems. Season the pork chops with herbs and spices of your choice. Add oil to a pan and sear the pork chops on a high heat for 1 minute on each side. Turn down to a medium heat and continue to flip each minute for up to 10 minutes. Add two tablespoons of butter, coat each side, and allow to baste for up to 5 minutes on a medium heat. Take off the heat, and allow to rest for 2-3 minutes before dicing. Add the bacon lardons to the pan on a medium heat, and cook for 5-10 minutes, stiring occasionally to prevent sticking. Take off the heat, and allow to rest. Deglaze the pan with the remaining butter and add the mushrooms in one layer, to fry for 5 minutes, with moving them. Stir for another 3-5 minutes, and season with herbs and spices of your choice. Take off the heat and allow to rest. Core your lettuce and clean each leaf. Dry and shred as per your preferred method. Add the lettuce, mushrooms, bacon lardons, pork chops, and almonds to your salad bowl, and toss. Add salt and pepper to taste, then add vinaigrette to serve. James Instagram: @s.t.a.n.n.u.m BeefyFrat: @stannum Tim Instagram: @thickey_mouse Grommr: @orpheus BeefyFrat: @thickey_mouse Twitter: @thickey_mouse YouTube: @thickey_mouse TikTok: @thickey_mouse Special Guest | Karl Thicc Radio TikTok: @thiccradio Website: https://www.podpage.com/thicc-radio/ Email: thethiccradio@gmail.com --- Send in a voice message: https://anchor.fm/thicc-radio/message

Welcome back to another new episode of Nikoli's Kitchen everyone! We're steamrolling toward the end of the season on the day before Thanksgiving, and... I'm struggling. Today on the show I'll talk about how I'm struggling with managing everything as NaNoWriMo approaches, and kind of share some open-ended thoughts about changes that will need to happen before season 5 kicks off in 2023. In the back half of the show, I'm adapting the chicken tikka masala recipe I did back in episode 15 with Dan of Netflix 'n Swill to make it vegetarian, so I could share a dish I'm really proud of with my son. It was also my first time ever cooking tofu, but everything came together so well. Thank you so much for listening!   Featured Recipe for this Episode Tofu Tikka Masala with Coconut Basmati Rice and Naan Marinade-   1 c Greek Yogurt, plain  Juice of 1 Lemon 6 cloves of Garlic, finely chopped 2 T Ginger, grated 2 t Garam Masala 1 t Hot Curry Sea Salt 1 lb extra firm tofu Slice your tofu into even-sized slabs and layer between paper towels.  Squeeze or apply pressure to extract moisture. Cut your tofu into 1/2" chunks. Combine all ingredients in a large mixing bowl and stir well to combine.  Place covered in the fridge for an hour or up to overnight. Sauce-   2 T Ghee or unsalted butter 1/4 white wine, semi-dry or dry 2 red onions, finely diced 6 cloves of Garlic, grated 2 T Ginger, grated 1 t Turmeric 1 t Ground coriander 1-1/2 t Ground cumin 1-1/2 t Garam Masala 1 t Chipotle Chili Powder (double for more spice) 2 c Tomato Sauce 1 c Heavy Cream Hot Curry Sea Salt, to taste Cracked Black Pepper, to taste Cilantro to garnish Remove your tofu from the marinade to a baking tray or platter lined with paper towel.  Pat the tofu chunks dry to remove excess marinade. Bring a large skillet to mid-high heat and add your ghee or butter.  Once the butter/ghee has melted, add your tofu in batches ensuring you do not crowd the pan. Cook for 2-3 minutes per side until nicely browned and remove to a plate or bowl to rest.  Add white wine to pan and reduce heat to mid. Deglaze the pan, being sure to mix up all of the stuck-on bits from the tofu. Add onions and begin to cook. Add some hot curry sea salt to sweat the onions. Cook for 5-7 minutes or until translucent and soft. Make a clearing in the middle of your skillet and add your ginger and garlic. Saute for 30 seconds, stirring regularly to avoid burning. Make another clearing. Add your turmeric, coriander, cumin, and garam masala. Cook for another 30 seconds, continuing to stir. Add tomato sauce, chili powder, salt, and cracked black pepper. Reduce the heat to low and continue to cook, stirring occasionally until the tomato sauce thickens and begins turning a deep reddish brown, about 15-20 minutes. Add the tofu and heavy cream and stir to combine.  Cook this for another 10 minutes until mixture is a burnt orange color and the sauce has thickened.  Garnish with fresh cilantro! Coconut Lime Basmati Rice- 2 c basmati rice, rinsed 1- 12 oz. can coconut milk (should be 1-3/4 c) 1-3/4 c water Juice of 2 limes 1 t white sugar 2 t hot curry sea salt 2 T cilantro Combine all ingredients in a large pot and bring to a boil over mid-high heat. Cover and reduce heat to low and cook for 12-15 minutes or until the liquid is absorbed. Remove from the heat and allow to rest for 5 minutes. Remove the cover and fluff with a fork. Naan- 3 c flour 3 t dry yeast 1/2 to 3/4 c warm water 1/2 c plain Greek yogurt 2 T sugar 1/4 c olive oil 1 large egg 1 t salt 1/2 t baking powder Combine your wet ingredients together with the sugar in a large bowl and mix together. Add your yeast and set aside to proof for about 5 minutes. Sift your flour, salt, and baking powder in another bowl. Once your wet mixture is proofed, combine with the flour mixture and mix just until combined into a dough. It should be tacky but not sticky. Once it comes together, stop kneading. Coat the inside of your bowl with a light bit of olive oil or olive oil spray and place the dough inside.  Cover with a damp towel and let it rise for about 90 minutes or until doubled. Tip the dough out onto a floured work surface. Shape your dough into a long rectangle around 24 inches long and 3" - 4" wide. It should be between 1/2" to 1/4" thick. Using a knife or pastry cutter, cut the rectangle in half lengthwise, then cut each half into six equal portions. Coat the dough chunks in a light coating of flour to prevent sticking. Place a large cast iron or nonstick skillet over mid-high heat until it gets very hot.  Roll out the dough chunks to about 1/8" inch thickness.  Pass it back and forth in your hands to knock off any excess flour. Place into the skillet and cook for 60-90 seconds per side or until it has browned and blistered.  Once off the heat, immediately brush it with your garlic cilantro butter. Keep them in the oven at 200° to keep them warm until ready to eat. Garlic Cilantro Butter- 1 stick unsalted butter, softened 8 cloves of garlic, finely minced 4 T cilantro, finely chopped Salt and pepper to taste Mix your garlic, cilantro, salt, and pepper into your butter and mix together until well-combined.    Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Goodpods Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances I had the privilege of sitting down with Brendan of Unchefed to talk about food, mental health, and life. Check out this great conversation at https://podcasts.apple.com/us/podcast/i-love-food-nicholas-haskins-from-nikolis-kitchen/id1578898329?i=1000568984881! I was thrilled to be invited back to Movie Reviews in 20 Qs, where I joined Liz and Billy to talk about the new murder mystery See How They Run! Tune in at https://mritqs.podbean.com/e/ep-216-see-how-they-run-w-nikoli-s-kitchen-and-we-watched-a-thing/! (Note: NSFW). I had the honor of joining Billy on the We Watched a Thing podcast to talk about the latest entry in the View Askewniverse, Clerks III! Check out our discussion at https://podcasts.apple.com/us/podcast/clerks-iii-w-nick-from-nikolis-kitchen/id1315531685?i=1000583178272 (Note: NSFW).    Credits Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2. Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com! Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/. Track Listing: "Fight to Win" by Sven Karlsson. "L'ombre du Platane," "Reve d'Enfant," and "The Girl from North" by Magnus Ludvigsson.

Hosted by Jenn de la Vega Research by Alicia BookVideos edited by Chris De PewKnife logo by pixel artist Rachelle ViolaLinksSuggest a wordSupport the show on Patreon!Captioned video versions on Youtube Share this show with your friends Follow CulinaryWoTD on Twitter

Hello everyone and welcome back to a brand new episode of Nikoli's Kitchen! This week, I talk about a dish I prepared two ways, inspired to make something stir-fry or maybe lo mein-adjacent. I talk about where I feel each succeeded and failed. Up top in positivity, I talk about the passing of TinFoil Chef, a content creator and Minecrafter that I was a big fan of, and that turns into a discussion about every perspective mattering so much. Thank you so much for listening!   Featured Recipe for this Episode Original Version 2 lbs chicken thighs, cut into thin strips Salt Pepper Ginger Olive oil 1 c white wine 2 green bell peppers, sliced into thin strips 2 onions, sliced 8 cloves garlic, minced 1/2 c hoisin sauce 1/2 c black bean sauce 1/2 c dark soy sauce 1/4 c brown sugar 1/2 c rice wine 3 T lemon juice 7.7 oz package of brown rice noodles A few drops of sesame oil (optional) Sesame seeds for garnish (optional) Scallions for garnish Season your chicken with the salt, pepper, and ginger. Heat olive oil in a large skillet at mid-high. Working in batches, sear your chicken on all sides, being careful not to crowd the pan. Remove chicken to a plate to rest. Deglaze your pan with the white wine, scraping up all the browned bits. Add your peppers and onions and reduce the heat to mid-low. Add a sprinkle of salt to help sweat them out. Cook for 20 minutes or until the liquid is reduced and your peppers and onions are nicely caramelized and sauteed. While your onions and peppers are sauteing, prepare your rice noodles according to package directions until they are al dente (for mine, I boiled water and then poured it over the noodles and let them steep for 3-4 minutes). Strain and set aside. Return heat to mid and add your garlic. Let it cook for a minute, stirring so it doesn't burn. Add your hoisin sauce, black bean sauce, soy sauce, brown sugar, rice wine, and lemon juice to the pan and stir until well-combined.  Let this simmer for a few minutes to bring everything together and until the sauce begins to thicken. Return your chicken to the skillet, stirring to combine. Add your noodles to the skillet, stirring to combine until everything is well-coated and well-distributed. Add a few drops of sesame oil if desired. Serve garnished with scallions and sesame seeds if desired. Second Version Marinade:  1/2 c low sodium soy sauce 1/4 c olive oil 2 T garlic, minced 2 T fresh ginger, sliced 1 t fresh lemongrass Juice of 1 lime 1.5 lbs ribeye steak, sliced thinly Salt Pepper Olive oil Marinated steak 1 c white wine 2 T fresh ginger, sliced 1 t fresh lemongrass 2 green bell peppers, sliced into thin strips 2 onions, sliced 8 cloves garlic, minced 1/2 c fresh pineapple, diced 1 T gochujang Juice of 1 lime 1/2 c hoisin sauce 1/2 c dark soy sauce 1/4 c brown sugar 1/2 c rice wine 7.7 oz package of brown rice noodles A few drops of sesame oil (optional) Sesame seeds for garnish (optional) Scallions for garnish Prepare your marinade by combining the soy sauce, olive oil, garlic, ginger, lemongrass, and lime juice in a large bowl or resealable bag. Add your ribeye and marinate for 8 hours or up to overnight (don't exceed 24 hours). Remove your ribeye from the marinade and shake off any excess bits. Place on a paper towel-lined tray or plate to remove excess moisture. Discard the remaining marinade. Season lightly with salt and pepper. Heat olive oil in a large skillet at mid-high. Working in batches, sear your steak on all sides, being careful not to crowd the pan. Remove your steak to a plate to rest. Deglaze your pan with the white wine, scraping up all the browned bits. Add your peppers, onions, ginger, and lemongrass. Reduce the heat to mid-low. Add a sprinkle of salt to help sweat them out. Cook for 20 minutes or until the liquid is reduced and your peppers and onions are nicely caramelized and sauteed. Discard the lemongrass and ginger. While your onions and peppers are sauteing, prepare your rice noodles according to package directions until they are al dente (for mine, I boiled water and then poured it over the noodles and let them steep for 3-4 minutes). Strain and set aside. Return heat to mid and add your garlic. Let it cook for a minute, stirring so it doesn't burn. Add your hoisin sauce, pineapple, gochujang, soy sauce, brown sugar, rice wine, and lime juice to the pan and stir until well-combined.  Let this simmer for a few minutes to bring everything together and until the sauce begins to thicken. Return your steak to the skillet, stirring to combine. Add your noodles to the skillet, stirring to combine until everything is well-coated and well-distributed. Add a few drops of sesame oil if desired. Serve garnished with scallions and sesame seeds if desired.   Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Goodpods Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies. I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy! I let out a massive ROAR with my boys on Epic Film Guys as we sat down to dissect/destroy Jurassic World: Dominion! https://epicfilmguys.podbean.com/e/efg-classic-jurassic-world-dominion-review/. I had the privilege of sitting down with Brendan of Unchefed to talk about food, mental health, and life. Check out this great conversation at https://podcasts.apple.com/us/podcast/i-love-food-nicholas-haskins-from-nikolis-kitchen/id1578898329?i=1000568984881!   Credits Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2. Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com! Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/. Track Listing: "Sommarpsalm" by Artist Unknown. "Cry" by Johannes Bornlöf. "Felt Like November," and "Contemplation" by Magnus Ludvigsson. "Amazing Grace (Piano Version)" by Edward Hall. "Midnight Swing" by Jules Gaia.

Hello everyone and welcome back to another brand new episode of Nikoli's Kitchen! This week I'm talking about this absolutely amazing and fresh lemon garlic pasta dish stuffed with scallops and shrimp! With every element freshly made, this is one bite that you have to taste to believe. I also talk about resetting for the day and focusing on making the world a better place.   Featured Recipe for this Episode Homemade Pasta 1/2 c semolina flour 1/3 c + 2 T all-purpose flour 4 egg yolks 1-1/2 T olive oil 1/4 to 1/2 c water Mound your semolina and all-purpose flours on the countertop and create a well in the center. The well should be wide enough and tall enough to hold all of your eggs and liquids. Add the egg yolks, olive oil, and half of the water (reserving the rest if you need it). Using a fork, begin stirring the mixture in the center, pulling in flour as you go to incorporate it. Once you reach a point where this becomes too difficult, remove the fork and begin cutting the remaining flour into your dough with your hands.  Continue working the dough to incorporate all of the flour. If it is too dry or flaky, dribble in the remaining water a little at a time as you work it until it reaches the right consistency, which should be tacky but not sticky. If it is too sticky, sprinkle in extra AP flour. Once the dough has formed, knead it by pressing it out with the heel of your hand for 8-10 minutes or until the dough feels silky smooth. Wrap the dough in plastic wrap and rest for 30-60 minutes. Lightly flour your countertop. Cut the dough in thirds, keeping the remainder wrapped until you are ready to use it.  Using a rolling pin, continue working the dough and roll it out into a long rectangular shape. Turn it over and continue working it as necessary. You want the dough to be relatively thin. Once rolled out to desired thickness, lightly dust the flattened dough with flour and fold it over itself over and over in 3" sections or so. Using a sharp knife, cut very small strips out of the dough and unwrap them to make your pasta noodles. Repeat using the remainder of your dough. Hang your dough from a pasta rack or something to rest while you prepare the rest of the dish. Lemon Garlic Cream Sauce 2 c chicken stock 1 c white wine Juice of 2 lemons (second lemon is optional) 6 cloves of garlic, finely minced 2 T fresh parsley, finely chopped 1 red onion, finely chopped 4 T unsalted butter 2/3 c heavy cream Salt and Pepper Add your red onion to a skillet at mid-high.  Let this cook for just a few moments, sprinkling on some salt.  Once you've let this perfume for a bit, add your garlic and parsley.  Cook this for maybe 30 seconds, stirring constantly; don't let it burn! Deglaze the pan with white wine and your chicken stock. Add the juice of one lemon and cook for approx 15 minutes, or until the liquid is reduced to only about 1 cup. Remove from heat. OPTIONAL: Add juice from the other lemon, stirring to combine.  Add your butter and stir until the butter is melted and incorporated, then add your cream and stir to incorporate that. Return to heat for only a minute and continue stirring; you don't want the mixture to come to a boil, it just needs to come together (you should see it starting to simmer along the edge of the pan). Remove from heat. Scallops and Shrimp 1/2 lb sea scallops 1/2 lb shrimp 1 lemon, halved Salt Pepper Smoked paprika Olive oil For the scallops, place on a paper towel and pat them dry.  Heat your olive oil in a large skillet at mid-high heat until smoking hot. Season one side of the scallops with salt, pepper, and smoked paprika. Add to the pan in a clock-face fashion, being careful not to overcrowd the pan. After 90 seconds, begin turning in the same order you added them to the pan.  After another 90 seconds, squeeze 1/2 lemon into the skillet and remove from the heat, tossing the scallops in the lemon juice. Tip the scallops onto a paper towel to stop them cooking. For the shrimp, season with salt, pepper, and smoked paprika. Heat olive oil in a large skillet at mid heat. Add your shrimp and cook through, 2-3 minutes, turning halfway through. Making the dish Heat a large pot of water at high heat and add salt to taste. Once the water reaches a rolling boil, drop your fresh pasta in. It will only take a minutes or two to cook, so make sure you stand ready to remove it. Remove the pasta when it is still slightly al dente. Return your pan with the lemon garlic cream sauce to the stove and turn heat to mid. Add your pasta and seafood, stirring/tossing in the sauce until everything is well-coated and covered. Remove from heat and serve with fresh parsley over the top.   Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Goodpods Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies. I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy! I let out a massive ROAR with my boys on Epic Film Guys as we sat down to dissect/destroy Jurassic World: Dominion! https://epicfilmguys.podbean.com/e/efg-classic-jurassic-world-dominion-review/. I had the privilege of sitting down with Brendan of Unchefed to talk about food, mental health, and life. Check out this great conversation at https://podcasts.apple.com/us/podcast/i-love-food-nicholas-haskins-from-nikolis-kitchen/id1578898329?i=1000568984881!   Credits Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2. Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com! Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/. Track Listing: "When Hope Returns" by Erasmus Talbot. "Dark Turns to Light," "In Shadow of the Stars," and "Behind the Moon" by Hampus Naeselius. "Lost Thoughts" by Hanna Lindgren.

Hi and welcome back to another new episode of Nikoli's Kitchen! This week on the show, inspired by a stop in Erie on our way home from a vacation to Cincinnati, I am making quesabirria for the first time ever! These delectable tacos are packed with INCREDIBLE flavor! I also share some thoughts as I finish another circuit around the sun on my 42nd birthday. Thank you so much for listening!   Featured Recipe for this Episode Birria 3 lbs chuck roast 2 lbs short rib Salt, pepper, smoked paprika (for seasoning your meat) 4 dried guajillo chiles 4 dried ancho chiles 1 large white onion, finely dice 1/4, rest large chunks 2 carrots, peeled, then halved and then quartered 1 bulb garlic, smashed 6 roma tomatoes, quartered Olive Oil 1 T smoked paprika 1 t chipotle chili powder 1 t cayenne pepper 1 t chili powder 2 t oregano 3 t cumin 2 T salt 1 T black pepper 1 c vegetable stock 1.5 c beef stock 2 c water 1 T white vinegar 1 cinnamon stick 3 bay leaves Remove your meat from the fridge and let it start to warm up to room temperature a bit. Boil 6 cups of water in a pot. While you're bringing your water to a boil, toast your chiles in a dry skillet for a couple minutes per side to bring some oil out and start developing the flavors. Add the chiles to a large bowl and pour the boiled water over them. Set aside for 15-20 minutes or until they have rehydrated. Once they have done so, de-stem them and remove the seeds (unless you want to keep some heat in there, then keep the seeds!). While your peppers hydrate and your meat starts coming toward room temperature, prepare your other ingredients. IMPORTANT: Quarter your white onion and finely dice it, then store it in the fridge. You'll need this for building tacos later. Combine your smoked paprika, chipotle chili, chili powder, oregano, cumin, salt, and pepper in a bowl. Prepare your meat by cutting it into equally-sized chunks. My short ribs I left as-is, but I quartered my chuck roast. Pat your meat dry, then season liberally with salt, pepper, and smoked paprika. Drizzle some olive oil in a large Dutch oven and heat over mid-high. When the oil is good and hot, add your meat in batches and hard sear it on all sides (let the heat hit the meat!!!).  Remove your meat and reduce the heat to medium. Preheat the oven to 350°. Add your onion, garlic, and carrots.  Add a sprinkle of salt here and cook for 2-3 minutes or until they start to brown and get a little color.  Add your dry spices and let them cook for a minute to bring out the flavors.  Add your tomatoes and cook for 2-3 minutes. Deglaze the pan with your beef stock and vinegar, scraping up all those flavorful bits stuck to the bottom. Pour the contents of the pan into a large blender. Add your rehydrated peppers to the blender.  Blend everything together until it is smooth. Return your meat to the Dutch oven then pour over the sauce. Add your bay leaves, cinnamon stick, and your water and vegetable stock. Cover and bake in the oven for about 4 hours, or until the meat is fall apart tender. Remove from the oven and remove your rib bones, cinnamon stick, and bay leaves. Spoon as much of the fat and oil off the top layer as you can and reserve for frying your tortillas. Because I used too little liquid in my braise I had very little- if this happens to you it's okay. I just added a couple tablespoons of corn oil to some of the braising liquid and used that to fry the tortillas. Remove the meat to a large bowl and shred with two forks. Tortillas ~| This recipe is from https://www.gimmesomeoven.com/homemade-corn-tortillas |~ 2 c corn flour (masa harina) 1-1/2 to 2 c hot water 2 t chili lime sea salt IMPORTANT: These can be made ahead of time since you'll be frying them again when you make the tacos. Add your corn flour and sea salt to a large bowl and whisk to combine. Add 1 c of hot water and begin stirring together.  Dribble in additional water and stir until your dough comes together and forms a ball; it will have roughly the consistently of clay or play dough. Cover the bowl with a damp paper towel and rest for 10 minutes. Flatten your dough into a rough rectangle on your countertop about 1" thick. Using a knife or dough cutter, cut into 12 equal pieces and cover with a damp table cloth. Heat a cast iron skillet over mid-high heat. Roll out your dough between pieces of parchment paper, or use a tortilla press to press them out. Cook for 45-60 seconds per side in the skillet and remove from the heat.  Taco Time! 2 c oaxaca cheese, shredded 1 c cotija cheese, crumbled 1 c cilantro, chopped 1/4 white onion, finely diced (from above) Tortillas Birria  Reserved oil Braising liquid Brush your tortillas on both sides with the reserved oil/fat (or as noted above). Place in a skillet at medium heat (I used an electric flattop so I could do several at once).  Add your oaxaca cheese, then top with the shredded birria (be careful you don't overstuff these).  Top with cilantro, onion, and cotija cheese. Once your oaxaca cheese is melty, fold it into a taco (this worked better for me folding the meat and cheese side over, and not trying to fold the empty half over). Flip and finish on the other side- this will help your taco come together. Serve with a bowl of your braising liquid as a jus for dipping, adding additional onion and cilantro to taste.   Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Goodpods Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies. I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy! I let out a massive ROAR with my boys on Epic Film Guys as we sat down to dissect/destroy Jurassic World: Dominion! https://epicfilmguys.podbean.com/e/efg-classic-jurassic-world-dominion-review/. I had the privilege of sitting down with Brendan of Unchefed to talk about food, mental health, and life. Check out this great conversation at https://podcasts.apple.com/us/podcast/i-love-food-nicholas-haskins-from-nikolis-kitchen/id1578898329?i=1000568984881!   Credits Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2. Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com! Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/. Track Listing: "Midnight Swing" by Jules Gaia. "Bringing Hope" by Gold in June. "Faultless Poems," "A Single Gentle Raindrop," and "Tomorrow will Save Us" by Rand Aldo.

For this episode I sat down with my great friend James Boardman, a man who single-handedly forced me to change the podcast's profanity policy. James riffs on the curiously poor dental health in England, the life of a stay-at-home dad, growing up in a cult, having a winless record in arguments against his badass lawyer wife, developing flavor in the kitchen, and his spiritual death and subsequent awakening after his sister Sarah's death. James is one of the most generous, reflective, and genuine people I know. He's also British, so that makes him more fun to listen to. I want to apologize for the ticking noise in the background - the Boardman family just got a dog. Don't worry, we won't talk about the dog. --- Support this podcast: https://anchor.fm/rory-hughes/support

Acclaimed chef Freddie Bitsoie, and James-Beard award-winning writer James O. Fraioli, join us to talk their new cookbook, New Native Kitchen: Celebrating Modern Recipes of the American Indian. The cookbook explores and celebrates Indigenous cuisine from across the country, providing modern interpretations of one hundred recipes that have been the basis of American cuisine for centuries.   BISON BURGERS WITH CARAMELIZED SWEET ONIONS This recipe works the opposite of many in this book—instead of modernizing a traditional recipe, I'm traditionalizing a modern recipe. Imagine your favorite burger, then swap out the beef patty for ground bison. Ground bison is one of the least expensive ways to try this Indigenous staple, and I give my preparation additional Native American ingredients, topping the burger with caramelized onions seasoned with fresh herbs and juniper berries. Serve bison burgers over wilted greens, alongside any of my salads, or on a fresh-baked brioche bun for a Native American-meets-modern-American classic. Serves 4 1 pound (455 g) ground bison2 teaspoons salt2 teaspoons freshly cracked black pepper 1⁄2 cup (25 g) chopped fresh flat-leaf parsley1⁄4 cup (25 g) grated queso fresco Caramelized Sweet Onions, recipe follows4 hamburger buns Condiments of choice Prepare and preheat an outdoor grill to high heat. In a large bowl, add the bison, 2 teaspoons salt, 2 teaspoons pepper, parsley, and queso fresco. Mix well by hand, but do not overmix. Divide evenly and shape into quarter-pound burgers, about 1⁄4 inch (6 mm) thick. Arrange the burgers on the grill and cook 3 to 4 minutes per side for medium-rare (cook longer if you prefer medium-well). Do not touch or press the burgers during the grilling process. The key is to keep the juices inside. Otherwise, the burgers will be dry. Remove the burgers and let rest for a couple minutes. Top with the caramelized sweet onions and serve on buns with any condiments you like. CARAMELIZED SWEET ONIONS Makes approximately 1⁄2 cup (115 g) 2 teaspoons canola oil1 large sweet onion, peeled and diced1 sprig fresh thyme1 bay leaf2 teaspoons salt2 teaspoons freshly cracked black pepper 1⁄2 teaspoon ground juniper berries2 tablespoons agave nectar In a medium sauté pan over low heat, add the oil. When the oil is hot, add the onion, thyme, bay leaf, 2 teaspoons salt, and 2 teaspoons pepper. Allow the onion to sweat for about 10 minutes, at which time it will begin to caramelize. Deglaze the pan with 1⁄4 cup (60 ml) water and keep sautéing for 15 minutes. If the onions caramelize too quickly, deglaze with another 1⁄4 cup (60 ml) water to slow the cooking process. You want the onions soft and caramelized, not burnt. Add the juniper berries and agave nectar. Stir well to combine, remove from the heat, discard the thyme sprig and bay leaf, and set aside and keep warm.   Reprinted from 'New Native Kitchen: Celebrating Modern Recipes of the American Indian' by Freddie Bitsoie and James O. Fraioli. Photography by Quentin Bacon. Illustrations by Gabriella Trujillo. Published by Abrams.

When there are four different soups on the menu – a mix of both creamy and tomato-based – and you want one wine (and one cheese) to rule them all, what's a girl to do? Here to help Madeline pair cheese and wine with her mom's famous pre-holiday soup night are Emily and Caroline, each armed with a secret choice that will tie the whole evening together.Mushroom soup recipe:2 onions, chopped6 ribs celery, chopped2 carrots, chopped2 tablespoons butter2 tablespoons olive oil1 pound mushrooms, chopped (a mix of white button, cremini, and porcini)2 tablespoons Cognac1 3-ounce packet dried mushrooms, rinsed and soaked in warm water until soft1 bay leaf32 ounces chicken stock1 cup heavy creamSalt and pepperSauté the onions, celery, and carrots in the butter and oil. Add the mushrooms and sauté until browned. Deglaze with the Cognac, then add the dried mushrooms and their soaking liquid, bay, and chicken stock. Season to taste with salt and pepper, and simmer for 30 minutes. Cool slightly and remove the bay leaf, then purée with an immersion blender until smooth. Add the heavy cream, season to taste with salt and pepper, and reheat until warm. Serve hot.Find Us OnlineWebsite: https://www.parisundergroundradio.com/cheztoiFacebook: https://www.facebook.com/parisundergroundradioInstagram: https://www.instagram.com/parisundergroundradio/CreditsHost: Caroline Conner https://www.parisundergroundradio.com/carolineconner; Website: www.winedinecaroline.com, www.lyonwinetastings.comHost: Emily Monaco https://www.parisundergroundradio.com/emilymonaco; @Emily_in_France. Website: http://www.tomatokumato.com, http://www.emilymmonaco.comProducer: Jennifer Geraghty https://www.parisundergroundradio.com/jenniferfoxgeraghty; @jennyphoria; Website: http://jennyphoria.comMusic CreditsTheme music by “A Night Alone” by TrackTribehttps://www.youtube.com/watch?v=HIcecTd3dTIAbout UsMaybe the best thing to come out of lockdown is the surge in creativity of our home-cooked meals. The Chez Toi podcast wants to take these meals one step further and pair your new creations with the perfect wine and most complementary cheese. Hear from the home cooks themselves as they describe the dish and its inspiration. Then, wine expert Caroline Conner and cheese expert Emily Monaco will work their magic to show you how a simple recipe can be transformed from an every day at-home experience into a gourmet meal chez toi. If you have a recipe you would like to contribute, please email hello@ParisUndergroundRadio.com. We would love to hear from you!

Deglaze Instant Pot. Today we wanted to answer your essential questions about the instant pot deglazing method. What it is, how to do it, and most important of all, when you need to deglaze your instant pot cooking pot.Read More On RecipeThis.com

Wow we did another one! Crystal and Travis are back for episode 2. We yell about housing, rent, homelessness, and the suspicious number of birds outside the grocery store. Birds: are they real? Tune in for the controversy. Not a news source. Deglaze your pans. Follow us on Twitter @cheapwinescream

Meatballs in tomato with polenta (serves 4) Prep time: 15 mins Cooking time: 30 mins 1 small onion, finely diced 500g pork mince 1 ½ cups grated pumpkin 2 cloves garlic ½ tsp white pepper 1 tbsp Dijion mustard 4 tbsp breadcrumbs 2 tbsp olive oil 4 tbsp finely grated parmesan  Preheat oven to 180*. Mix the first 8 ingredients in a large bowl until well combined. Form into balls. Heat oil in an oven-proof frying pan and fry meatballs until lightly browned. Pour the hot tomato sauce over meatballs. Bake in oven for 30 minutes. Polenta  Prep/cooking time: 10 mins 1 ltr water 280g quick cook polenta ½ cup finely grated parmesan 200g mascarpone salt  pepper Bring water to the boil in a large saucepan. Sprinkle in polenta while whisking. Cook for 6-8 minutes or until thick, stirring continuously. Remove from heat and stir through parmesan, mascarpone. Season and serve immediately.  Tomato sauce (makes 3 cups) Prep time: 5 mins Cooking time: 15 mins 1 large onion, chopped 3 cloves garlic, diced 1 tbsp olive oil ½ cup chopped herbs – parsley, rosemary and thyme 2 x 400g tins crushed tomatoes salt pepper Heat olive oil in a large, heavy-based saucepan. Sauté onion and garlic until soft but not coloured. Add herbs and cook for a further 1-2 minutes. Deglaze saucepan with tomatoes and simmer until reduced by half. Season to taste. To serve: spoon meatballs and sauce over polenta. Garnish with grated parmesan and basil. 

On this episode of Make It Cute, Miles talks about a couple of his favorite ways to spring into spring cleaning season. Miles talks about how cleaning isn't just a physical act, but also how it can affect other parts of your life. Brown Butter, Shallot, and Thyme Risotto: .5 cup arborio rice 1 shallot 2 cloves of garlic 1 tbsp butter 2 tbsp olive oil 2 tbsp cooking wine 3 sprigs of thyme 5 cups chicken stock Parmesan cheese Finely mince shallot and garlic. In a large pan add in olive oil, followed by shallot, garlic, and salt and pepper. Let cook 2 minutes. In a separate pot bring chicken stock to a boil and reduce heat to low to keep warm. Add in rice and toast 1 minute. Add in .5 tbsp butter and let melt and brown. Deglaze pan with cooking wine and then add stock using a ladle. Slowly add stock after rice absorbs the previous ladle-full. Continue to add stock and cook until rice is creamy and cooked through. ~20-40 minutes. Add in remaining butter and parmesan cheese. Serve immediately. Spring In A Cup: 1 oz vodka 1.5 oz strawberry pucker 4-5 oz fresh squeezed orange juice Sprite to top In a glass add ice. Follow the ice with the orange juice and vodka. Float on top the strawberry pucker. Top with sprite. Enjoy cold! Learn more about your ad choices. Visit megaphone.fm/adchoices

Deglazing is simply the act of adding liquid to a hot pan, which allows all of the caramelized bits stuck to the bottom to release.

We watched one of the greatest pieces of film with the kids, and they loved it. - Paul Blart: Mall Cop. George Floyd/police brutality protests. Reese has horse camp this week, and Mike always gets bit by horses. Went to the beach and our son saw a topless woman for the first that wasn't his mom!Tip of the week - Deglaze your pans3 for 3Allison: 1) What do you do to take care of yourself?2) What made you happy this week?3) What holidays are your favorite?Mike:1) Are you embarrassed when I wear cargo shorts?2) How to talk to your kids about racism?3) Why are sex toys OK for women but weird for men?Support the show (https://www.patreon.com/basicsuburbia)

7:08 – Mitch Jeserich of Letters & Politics joins us for “Mondays with Mitch,” talking with Brian and Cat about the Trump administration dropping charges against Michael Flynn, what to expect — if anything — from another congressional stimulus during Covid-19, and the Black New Deal. 7:34 – A special COVID cooking lesson and interview with Chef Nelson German of Oakland restaurant alaMar, which just celebrated its sixth year. (See below for recipe!). 8:08 – Malkia Devich-Cyril (@culturejedi), lead founder and senior fellow at the Center for Media Justice, says the media isn't asking the right questions about Tara Reade's accusations against Democratic presumptive presidential nominee Joe Biden. Instead of trying to pick apart Reade's story, Cyril says, journalists should be interrogating the system that led to U.S. voters having choose between two white men both accused of sexual misconduct. 8:34 – Twenty-eight-year-old Muslim congressional candidate in New Jersey Amani al-Khatahtbeh has faced racist attacks and even a death threat in her bid for office. Zahra Billoo (@ZahraBilloo), executive director of the San Francisco Bay Area chapter of the Council on American-Islamic Relations (CAIR), talks about Islamophobia under Trump and how community members can support al-Khatahtbeh. 8:50 – Muslims around the world are marking the holy month of Ramadan in the midst of the coronavirus pandemic. Some governments in Muslim-majority nations have clamped down, closing mosques and barring gatherings. Others have given in to popular pressure, leading to fears of a spike in Covid-19 cases. KPFA correspondent Rami Almeghari reports. ***** RECIPE: Nelson German's black bean hummus served with curried yam (Serves 10, makes lots of leftovers) INGREDIENTS Sofrito Red onion – 1 Garlic – 12 cloves Green bell pepper – 1 Cilantro – 1 bunch Canola oil – 1/2 cup Kosher salt – 1 tbsp Beans Dry Black beans – 1.5lbs (Soak overnight if possible) Sofrito – 1/2 cup Soy sauce – 1/4 cup Tomato paste – 1/4 cup Veggie stock – 2qts Adobo seasoning – 2 Tbsp Hummus Cooked Black beans – 2 qts Tahini (sesame paste) – 2 Tbsp Pureed Chipotle – 1 Tbsp Limes – 3, zested & juiced Salt & pepper to taste Curried Yam Yam – 1 yam small diced Sofrito – 1 Tbsp Curry – 1.5 Tbsp Cumin – 1 tsp Brown sugar – 1 Tbsp Salt – 1 tsp (add more to taste) Black pepper to taste White wine or veggie stock for deglazing and slight pan braising –  ½ cup Directions Sofrito  Rough chop all ingredients. Then blend everything together in a food processor until pureed. Beans In a sauce pan add 2 Tbsp of canola oil. Let it heat up at medium high. Add sofrito and sauté for 20 seconds until aromatics come through, then add beans. Stir fry for 30 seconds. Add soy sauce, also the stock, and bring to a boil. Add tomato paste, seasoning and mix well until paste is dissolved. Lower heat to medium low and cover. Let cook for 45 mins but gently stir every 10 mins. If after 45 mins it needs more time, add an extra 10 mins. Hummus  Make this while beans are still hot/warm. Just blend everything together in a food processor until pureed. Add a little stock to thin out if need be. Then pass through a chinois (fine strainer). Curried Yams In a sauté pan at medium heat add, 1 Tbsp canola oil. Add sofrito and stir fry for 20 seconds. Bring up heat to medium high, then add yams, salt, brown sugar, and sauté for 1 minute. Deglaze with the wine or stock, add curry and cumin. Lower heat to medium low, cover and let fully cook for 2 to 3 mins. Once cooked, let cool on a sheet pan, then refrigerate. Plating: Plate hummus in a semi deep bowl, spoon around the curried yams in a circular motion. Then garnish with thinly sliced cilantro.   Photo of Trump for this episode by David Shankbone, photo of Biden by Gabe Skidmore. The post Malkia Devich-Cyril on how media should cover Tara Reade's accusations; plus, Covid cooking with alaMar's Chef Nelson German appeared first on KPFA.

14th episode of Packets and Bolts: The podcast about technology, life, philosophy, and everything in between. This Leap Day we begin the Packets and Bolts Superfoods Challenge! We selected the foods listed below to eat for the next couple months to see how it affects our physical and mental health. Can a proper diet be the majority of medicine needed for a healthy life? The Major Players Yerba Mate Red Ginseng Jicama Manukora UMF 15+ /MGO 500+ Supporting Cast Fatty Fish Shitake Mushrooms Ginger Chanca Piedra Mao Feng Shui   Spicy Jicama & Basil Soup By Mongoose Prep: 15 minutes Cook: approx. 30 minutes Ingredients: 1/4 lg. Jicama, cut into 1/8” x 1” sticks 1 Poblano Pepper, medium dice 1 oz. Ginger Root, minced 1 bunch Green Onions 6 leaves of Basil, chopped 1 cup Shiitake Mushrooms, soaked, rinsed, and cut into 1/4” strips 2 cups Organic Vegetable Broth 1 T Soy Sauce 2 t Red Chili Paste 2 t Minced Garlic 1/2 t Ground Turmeric 1 T Coconut Oil 1/2 t Iodized Salt Fresh Lemon Juice Method: In a stock pot, warm the coconut oil over medium heat and saute the jicama for eight minutes. Add the Poblano Pepper, garlic and the “onion half” of the green onions. Season with a pinch of salt. Continue to saute for another four minutes. Deglaze with the Soy Sauce. Add Shiitake Mushrooms, Chili Paste, Turmeric, Ginger, Vegetable Broth, Salt, and remaining green onions. (For a milder flavor, use less chili paste.) Bring to a simmer and cook, uncovered, for ten minutes. Add basil and cook for an additional five minutes. Finish with a squeeze of fresh lemon juice and salt to taste. Garnish and serve.

Marti's Music Kitchen - from the award-winning Americana/Folk duo, Julie Amici and Dean Mueller. They are the 2019 recipient of the Cascade Blues Association “Back What You Believe In” award. Today, Bone Marrow and Braised Short Ribs with Mashed Potatoes and a Live Performance! julieamici.com https://www.facebook.com/julieamici/ https://www.youtube.com/user/rippingglass/featured https://www.instagram.com/julieamici/ http://MartiMendenhall.com http://Patreon.com/MartiMendenhall Roasted Bone Marrow - Serves 2 4-8 beef marrow bones 1 minced shallot handful of mined parsley lemon juice extra virgin olive oil sea salt 1 baguette olive oil Preheat oven to 425 degrees. Put bones, Salted and cut side up, in ovenproof skillet. (use a skillet to capture the fat that will run out of the bones). Cook about 15-17 minutes until marrow looks caramelized and yummy but not running out of the bones. While bones are cooking slice baguette into rounds and drizzle one side with olive oil. Place in the oven for 5 minutes to toast, keep an eye on them so they brown but do not burn. Combine shallots and parsley in small bowl. Just before bones are ready, whisk together olive oil and lemon juice and drizzle over parsley mixture until leaves are just coated. Plate each serving by arranging bones on the plate topped with shallot-parsley mixture and toasted baguette. Spoon marrow out of bones with dressing and onto the toast. Dip the toast in the pan drippings also, because it's so good! Sous Vide Mashed Potatoes with Garlic and Rosemary 2 pounds Yukon Gold 5 cloves garlic 3 sprigs rosemary 4 oz unsalted butter 1 cup whole milk 2 teaspoons sea salt Instructions Set your sous vide to 194 Rinse and peel the potatoes. Thinly slice them into 1/8-inch pieces. Smash and peel the garlic cloves. Seal the potatoes, garlic, rosemary, butter, milk, and salt into a zip or vacuum seal bag and cook until the potatoes are tender, about 1.5 hours. (you may want to put the rosemary in cheesecloth so you don't have to pick out little bits later) Open the bag and pour the liquid through a sieve into a small bowl (reserve for later). Discard the rosemary. Empty the potatoes into a large bowl and mash them or use a potatoe ricer or food mill. Gently whisk the melted butter and milk back into the mashed potatoes to get a smooth and creamy texture. Porcini Braised Short Ribs 2.5 lb beef chuck short ribs (approx 4 ribs) Salt & Pepper to taste 1 Yellow Onion 1 rib of celery 1 medium-size carrot 1 handful or dried Porcini Bacon fat 4 cloves sliced garlic 1 cup red wine 1 cup beef bone broth 1 t coriander seeds 1 bay leaf 2 Sprigs of Thyme Coat the short ribs liberally with Salt and pepper. Heat up bacon fat or oil in a cast iron pan over medium high heat. 1. Season the short ribs all over with salt and pepper. 2. Dice the onion, carrot, and celery. 3. Place the coriander seeds in a small piece of cheesecloth and tie with kitchen string to form a sachet. 4. Rehydrate Porcini in a bowl of hot water (save the water) 5. Heat some bacon fat or oil in a skillet and sear the ribs on all sides. 6. After searing, remove the ribs from the skillet and add to the crockpot on top of bed of onion, celery, and carrot. 7. Deglaze the pan with the red wine and scrape all the good bits from the pan and put the liquid in the crockpot. 8. Add the porcini, porcini water, and bone broth to the crockpot until liquid level is near the top of the short ribs. 9. Add the sachet, thyme, garlic, and bay leaf. 10. Set Crock pot on high until bubbling and then set to low and cook for 8-10 hours. Remove ribs and set aside. Skim off some fat if desired and heat the remaining liquid on high in the crockpot or a pan until it is reduced to the desired consistency. You can whisk in some flower if you want a thicker gravy. Prepare the each plate by placing a rib on a bed of mashed potatoes and top with the desired amount of gravy & vegetable mixture. ENJOY!

คนติดcook วันละหลายคำ วันนี้เสนอคำว่า Deglaze รสชาติเหมือนน้ำล้างกระทะ? น้ำล้างกระทะอาจจะอร่อยก็ได้ใครจะรู้ Devein เส้นดำที่หลังกุ้งคืออะไร กินแล้วจะเป็นอะไรมั้ย Dashi ทำไมน้ำสต็อคจากญี่ปุ่น ถึงได้นิยมไปทั่วโลก Danish แดนิช ทำไมต้องแดนิช เกี่ยวอะไรกับชาวเดนมาร์ก

  This week Caroline Wilson and Corrie Perkin kick off the show with a discussion about women sports journalists under fire and Caro takes us behind the scenes of Monday’s rather awkward ‘Footy Classified’ interview with Steven Silvagni from the Carlton Football Club. Donald Trump’s done a big backflip this week after his meeting with Putin, plus he’s been busy meeting the Queen, Theresa may and ruffling feathers with NATO members – but are Trump’s heartland supporters over him? Caro admits she’s no fan of reality TV, but Corrie’s partial to a bit of Masterchef inspiration. As the show clocks up its 10th season we look at how it has changed Australian domestic cooking and Corrie tips her likely winner. In ‘BSF’ Caro’s read yet another Mary Stewart novel ‘Airs Above The Ground’, Caro and Corrie found the time to go to the movies together to see the French film ‘Back To Burgundy’ and Caro shares her Mum’s ‘Famous Veal Casserole’ recipe. Corrie’s grumpy with The Age newspaper this week and in ‘6 Quick Questions’ we talk activated almonds, therapy sessions for staff at Triple M, ‘The Crown’ casting, Steven Quartermaine’s welcome return to Channel 10 and Cat Stevens songs. Plus Caro’s ‘Crush of the Week’ is Esther Hannaford who was a winner at the recent Helpmann Awards . PODCASTS recommended by Corrie in this episode.  "Russia If You're Listening" and "The Rachel Maddow Show" from Tuesday 17th July.    Julia’s Famous Veal Casserole Buy veal schnitzel pieces from your butcher. Using a meat tenderiser bang them out flat then cut into smaller pieces. Coat with flour and seasoning (salt and pepper). Caro suggests to shake in a paper bag with flour and seasoning.   Use a tablespoon of olive oil into a fry pan (Julia uses an electric fry pan for steady heat) but you can use a cast iron casserole dish etc.   Fry off 2 cloves of garlic (chopped). Fry off veal in batches. Pour in a cup of red wine (use a good red wine if you can). Deglaze the pan with red wine. Add the meat back in. Once it’s reduced a bit throw in a can of chopped tomatoes. Cook on a low heat for approximately half an hour or so. The longer you leave it the better it gets.  Better then next day. Top with chopped parsley and chopped up stuffed olives.   'Don't Shoot The Messenger' is produced, engineered and edited by Jane Nield for Crocmedia.  Send us an email to 'feedback@dontshootpod.com.au'.  Thanks for listening.   

คนติดcook วันละหลายคำ วันนี้เสนอคำว่า Deglaze รสชาติเหมือนน้ำล้างกระทะ? น้ำล้างกระทะอาจจะอร่อยก็ได้ใครจะรู้ Devein เส้นดำที่หลังกุ้งคืออะไร กินแล้วจะเป็นอะไรมั้ย Dashi ทำไมน้ำสต็อคจากญี่ปุ่น ถึงได้นิยมไปทั่วโลก Danish แดนิช ทำไมต้องแดนิช เกี่ยวอะไรกับชาวเดนมาร์ก

Chef Luca Paris joins Dr. Mike to discuss his latest savory recipe.In this segment, Chef Luca Paris joins Dr. Mike to discuss his latest creation for Culinary CPR: Porcini Mushroom Dusted Beef Tenderloin Medallions with Porcini Mushroom & Sherry Cream Sauce. Ingredients 8 4 ounce beef tenderloin medallions 4 Tbsp olive oil ¾ tsp salt ½ tsp black pepper 2 oz dried porcini mushrooms (1 oz finely ground, 1oz to bloom in sherry wine) ½ stick (¼ cup) unsalted butter ½ cup dry sherry ¼ cup fresh flat-leaf parsley 1 tsp garlic, finely chopped 2 tsp shallots, finely chopped ¼ cup heavy cream DirectionsTake one ounce of the dried porcini mushrooms and add it to the sherry wine. Let it sit for up to a day in the sherry as it reconstitutes and flavors the sherry also. The other ounce should be put into a spice grinder and ground to a fine dust. (I use a small coffee grinder dedicated to all my dry spices). Coat the beef tenderloin medallions with the porcini dust mixed with some kosher salt and cracked black pepper. Preheat a heavy bottom sauté pan or skillet on medium high heat. Add the oil and let heat up but not smoke heavily. Once the pan is ready, add the beef tenderloin medallions only four at a time searing on one side for about two minutes and then turning to sear the other side for another two minutes. Once turned add half of the butter and begin to spoon baste the tenderloins. After four to five minutes remove the tenderloins to rest on a napkin covered plate and cover with foil. Do the same for the next four medallions.In that same pan with the oil and butter, add the shallots & garlic sauté until soft. Deglaze the pan with the mushroom sherry stock (be careful not to flambé). Reduce the alcohol by half and add the cream. Reduce the cream and add salt and pepper to taste.Once the sauce is reduced, place the medallions on your plated with sides like roasted potatoes and cauliflower au gratin. Spoon the sauce over the medallions.

Chef Luca Paris joins Dr. Mike to discuss his latest savory recipe.In this segment, Chef Luca Paris joins Dr. Mike to discuss his latest creation for Culinary CPR: Porcini Mushroom Dusted Beef Tenderloin Medallions with Porcini Mushroom & Sherry Cream Sauce. Ingredients 8 4 ounce beef tenderloin medallions 4 Tbsp olive oil ¾ tsp salt ½ tsp black pepper 2 oz dried porcini mushrooms (1 oz finely ground, 1oz to bloom in sherry wine) ½ stick (¼ cup) unsalted butter ½ cup dry sherry ¼ cup fresh flat-leaf parsley 1 tsp garlic, finely chopped 2 tsp shallots, finely chopped ¼ cup heavy cream DirectionsTake one ounce of the dried porcini mushrooms and add it to the sherry wine. Let it sit for up to a day in the sherry as it reconstitutes and flavors the sherry also. The other ounce should be put into a spice grinder and ground to a fine dust. (I use a small coffee grinder dedicated to all my dry spices). Coat the beef tenderloin medallions with the porcini dust mixed with some kosher salt and cracked black pepper. Preheat a heavy bottom sauté pan or skillet on medium high heat. Add the oil and let heat up but not smoke heavily. Once the pan is ready, add the beef tenderloin medallions only four at a time searing on one side for about two minutes and then turning to sear the other side for another two minutes. Once turned add half of the butter and begin to spoon baste the tenderloins. After four to five minutes remove the tenderloins to rest on a napkin covered plate and cover with foil. Do the same for the next four medallions.In that same pan with the oil and butter, add the shallots & garlic sauté until soft. Deglaze the pan with the mushroom sherry stock (be careful not to flambé). Reduce the alcohol by half and add the cream. Reduce the cream and add salt and pepper to taste.Once the sauce is reduced, place the medallions on your plated with sides like roasted potatoes and cauliflower au gratin. Spoon the sauce over the medallions.

Chef Luca Paris joins Dr. Mike to discuss his latest savory recipe.In this segment, Chef Luca Paris joins Dr. Mike to discuss his latest creation for Culinary CPR: Pan Seared Chilean Sea Bass with Sofrito Peppadew Sauce. Ingredients 4 6 oz portions Swai/Basa filets 1 Tbsp vegetable oil 1 Tbsp sofrito (ingredients below) 4 minced garlic cloves 3 cups finely diced Peppadew peppers ¼ cup sherry wine 3 Tbsp butter 3 oz Old Bay seasoning 3 oz flat leaf parsley - cleaned, leaves picked & coarsely chopped salt & pepper to taste flour for dredging   Sofrito DirectionsYou will need about 4 strips of bacon, two fresh peppers red or green, a dried ancho chile or even a can of chipotle paste, one onion diced and a little oil. You first render the bacon and add the rest of the ingredients until they are all soft and cooked through. Let the mix cool for a bit and place in a blender puree until smooth then transfer to an ice cube tray. Once the cubes are frozen solid, they can be released from the tray and put in zippered freezer baggies and kept frozen for a couple of months. One cube of sofrito will be perfect for this recipe.DirectionsHeat oil in a large sauté pan over moderately high heat until hot, but not smoking. Dredge the basa in flour that has been seasoned with salt and pepper and old bay. Sear the swai/basa for one to two minutes on the each side depending on the thickness. Remove the fish and place in a warm oven about 200 degrees. Sofrito Sauce DirectionsAdd the sofrito directly to the pan with the garlic and peppadew peppers and sauté until garlic is nutty but not burned. Remove pan from heat and add the sherry wine. Deglaze the pan with the wine. Once the wine is reduced by more than half the original amount, turn off the heat and wisk in the butter to create a silky smooth sauce. Finally toss in the chopped parsley and pour over the fish to serve. Tastes great with couscous or garlic mashed potatoes.

Chef Luca Paris joins Dr. Mike to discuss his latest savory recipe.In this segment, Chef Luca Paris joins Dr. Mike to discuss his latest creation for Culinary CPR: Pan Seared Chilean Sea Bass with Sofrito Peppadew Sauce. Ingredients 4 6 oz portions Swai/Basa filets 1 Tbsp vegetable oil 1 Tbsp sofrito (ingredients below) 4 minced garlic cloves 3 cups finely diced Peppadew peppers ¼ cup sherry wine 3 Tbsp butter 3 oz Old Bay seasoning 3 oz flat leaf parsley - cleaned, leaves picked & coarsely chopped salt & pepper to taste flour for dredging   Sofrito DirectionsYou will need about 4 strips of bacon, two fresh peppers red or green, a dried ancho chile or even a can of chipotle paste, one onion diced and a little oil. You first render the bacon and add the rest of the ingredients until they are all soft and cooked through. Let the mix cool for a bit and place in a blender puree until smooth then transfer to an ice cube tray. Once the cubes are frozen solid, they can be released from the tray and put in zippered freezer baggies and kept frozen for a couple of months. One cube of sofrito will be perfect for this recipe.DirectionsHeat oil in a large sauté pan over moderately high heat until hot, but not smoking. Dredge the basa in flour that has been seasoned with salt and pepper and old bay. Sear the swai/basa for one to two minutes on the each side depending on the thickness. Remove the fish and place in a warm oven about 200 degrees. Sofrito Sauce DirectionsAdd the sofrito directly to the pan with the garlic and peppadew peppers and sauté until garlic is nutty but not burned. Remove pan from heat and add the sherry wine. Deglaze the pan with the wine. Once the wine is reduced by more than half the original amount, turn off the heat and wisk in the butter to create a silky smooth sauce. Finally toss in the chopped parsley and pour over the fish to serve. Tastes great with couscous or garlic mashed potatoes.

Hey Weight Loss Nation! It's Concoction Friday! Today, I'm going to tell you how I SAUTED Chicken from MY OWN Kitchen! Last week, I interviewed Chef Todd Mohr, from Web Cooking Classes.com  Chef Todd gave ME and ALL of Weight Loss Nation the "5 Skills Taught in Culinary School That is Essential for Home Cooking."  Chef Todd was kind enough to take it a step further.... AND he taught us how to "SAUTE" ANY Protein. Chef Todd Mohr told us the "9 Steps" to Saute properly. I promised I would do the 9 Steps and report back to all of you! Well....... it's Concoction Friday and I'm ready to report...... I did it and......... I am my own worst enemy! I DID NOT follow the "9 Steps" EXACTLY as Chef Todd Mohr told me to do. What happened?  I burnt everything I put into the pan! LOL! This was MY Fault! I had the "9 Steps" written down in the EXACT order Chef Todd taught me. Instead.......I "looked over" the "9 Steps" and then went into the kitchen without the paper. I tried to "Saute" by Myself! OMG! I decided to try it again. This time, I was bringing the paper with the detailed "9 Steps to SAUTE" with me. I followed the "Saute Cooking Method" just the way Chef Todd Mohr taught me. Guess what happened this time? I successfully SAUTED Chicken! Yeah!...... Chef Todd Mohr is awesome! I did it! I loved the meal! Here are the "9 Steps to Saute ANY Protein," as Chef Todd Mohr taught us on last week's Weight Loss Nation Chef Todd Mohr's Interview  9 Steps To SAUTE ANY Protein: 1. Pan Hot 2. Good Fat on Bottom of Pan (Light Coating) 3. Fat Hot 4. Add Protein 5. Cook 75% of Protein 6. Plate Protein 7. Add Veggies, potatoes, spices etc. 8. "Deglaze" add liquid (ex: chicken broth, wine etc)     stir bits & pieces from bottom pan into liquid. 9. Put Protein back in pan and spoon over sauce.          Once meat is 165`(use digital thermometer)      It's DONE! Have brown rice, quinoa or sweet potatoes as a side dish.  That's a healthy meal and it's EASY to make! I did it! YOU can to!! Visit Chef Todd Mohr on his website - webcookingclasses.com You'll find all kinds of different videos to help you become a "Home Cook."  Want to become a MEMBER of Weight Loss Nation! Go to www.TheWeightLossNation.com   and "click" on the "Pricing" tab to see our memberships. I am on a "Long-Term Healthy Lifestyle Journey," and I want YOU to walk the journey with me! I hope to see you in the private FB Community! Thanks for listening......I REALLY appreciate it! If you'd like to share your story with WLN, send me an email to Support@TheWeightLossNation.com I'd love to share your story with WLN listeners! Have a Healthy Week WLN!  Diane  

Hey Weight Loss Nation! Are you a good cook? A so-so Cook? A terrible cook? I'm a TERRIBLE cook! I need a recipe to cook a meal. Until.......today! I had a conversation with Chef Todd Mohr. Chef Todd is from the Baltimore, MD area. He has been to culinary school, taught Culinary Courses and now has his own "on line" cooking courses for all home cooks to learn from. Chef Todd has a FREE gift for all Weight Loss Nation listeners.  Chef Todd is giving WLN listeners his "5 Forks to Freestyle Cooking" eBook. Just go to this website http://www.webcookingclasses.com and "click" on the RED "Get Free Guide" Button! Enter your email address and Voila! Your FREE eBook will be delivered to your email. Chef Todd is sharing with WLN the "5 Skills Taught in Culinary School That is Essential for Home Cooks." Here are the 5 Skills: 1. Knife Skills 2. How Heat Effects Food 3. Cooking Methods 4. Sauces 5. Herbs & Spices Chef Todd says if you are proficient in these "5 Skills," you will be an awesome home cook! I asked Chef Todd if he would go deeper into one of the "5 Skills." Chef Todd said, "Let's talk about Cooking Methods." Chef Todd teaches us how to "Saute." Here are the 9 Steps you need to learn how to "Saute" your protein: 1. Pan Hot 2. Light coating of a "Good Fat" to the bottom of your pan. 3. FAT HOT 4. Add Protein to the pan. 5. Cook your Protein 75% on one side. 6. Turn your Protein over and cook 25% in pan. 7. Take Protein off pan & onto plate. Add veggies, and/or onions to pan. Make "flavorful" veggies now! 8. Deglaze with liquid (ex: chicken broth). 9. Put Protein back in pan with sauce. Stir and baste protein.     Plate your delicious and gorgeous Protein!     Add brown rice, quinoa or beans as a side dish!   Awesome Lesson today! I can't wait to "saute" some chicken and practice what I learned today. I'll do it and report how I did on Concoction Friday. Want to learn more about the "5 Skills that is Essential for Home Cooks?" Go to Chef Todd's Website http://www.webcookingclasses.com and "click" on the "cooking" tab. Are you interested in becoming a member of Weight Loss Nation?  Go to our website http://TheWeightLossNation.com and "click" on our "pricing" tab to find out more. I want to see you in our Face Book Community! That's the best part of being a member of Weight Loss Nation! We are a community of mainly women, who are striving to LIVE a long-term healthy lifestyle. We discuss FOOD, Successes, Obstacles, Frustration, Cravings, Menopause and anything else to help stay on the journey!  Thanks soooo much for listening to Weight Loss Nation! I appreciate it very much and I want you to walk this life long journey with me! Diane Daniels

There are few businesses harder to succeed in than the restaurant business. On this week s show, we hear some of America s greatest success stories from the hospitality world. We begin with a conversation with Danny Meyer, founder and CEO of the Union Square Hospitality Group. Danny has won a staggering 26 James Beard awards for his family of successful businesses in New York City. He explains the importance of customer service and seeking out employees who possess what he refers to as a high "H.Q." or "hospitality quotient." Jennifer Mitchell Photography Then, we ll meet one of the folks with a very high H.Q. Thibodaux born Chef Jean Paul Bourgeois, one of Danny Meyer s executive chefs at New York s Blue Smoke and Porchlight Bar, joins us to discuss his professional journey from Louisiana to New York and the lessons learned along the way. Finally, any business that has been around since 1837 is obviously doing something right. Executive Chef Billy Oliva and Sales and Marketing Director Carin Sarafian reveal the delicious tale of America s oldest restaurant, Delmonico s. Food, hospitality and history. We ve got it all on this week s Louisiana Eats Brick Chicken a la KeeneDelmonico s Restaurant 1 4 cup julienne Piquillo Peppers 1 4 Sweet Peas 2 oz Chanterelles sliced 2 tablespoons Butter 3 tablespoons Sherry Wine 1 cup Roasted Chicken Stock 1 tablespoon chopped Flat Italian Parsley Himalayan Salt Brick 2 tablespoons Heavy Cream 1 4 teaspoon chopped Thyme 3 1 2 lb boned chicken skin on wing bone attached 4 tablespoons Olive Oil 4 oz Cooked Farro Pizzichi Pasta Pierre Poivre and Kosher salt to taste Preheat oven to 400 degrees. Heat large skillet over medium high heat.Season chicken with some of Pierre Poivre on both sides.Add 2 tablespoons olive oil to skillet.Place chicken in hot skillet skin side down.Top with Himalyan Salt Brick and press.Cook on stove top until edges brown, then place in preheated oven for 10 12 minutes.About 1 2 way through cooking process, flip chicken and place brick on other side.Once cooked, remove chicken from oven and remove from pan.Let rest.Discard any remaining oil from pan.Add remaining two tablespoons of olive oil to pan.Let oil get hot.Add mushrooms and season with Pierre Poivre and salt.Add thyme.Add peppers.Cook for two minutes and scrape pan.Deglaze pan with sherry.Reduce until sec.Add Chicken stock, reduce until it come to a sauce like consistency.Add heavy cream.Add pasta, green peas and finish with butter.Place chicken back in oven until hot.Place sauce on bottom of place and place chicken on top.For extra indulgence, sear a piece of 2 oz foie gras and place on top. Poppy s Chicken la KingServes 4 6 1 1 2 cups leftover roasted chicken 6 tablespoons butter 4 tablespoons flour 1 cup milk 1 2 cup sliced mushrooms 1 bunch of thinly sliced green onions 1 2 cup shredded cheddar cheese 1 2 cup green peas 4 tablespoons sherry salt, pepper and hot sauce to taste Melt 2 tablespoons of butter in a skillet and saut the mushrooms until just tender. Add the green onions and stir together for a minute, then reserve. In a saucepan, melt the remaining 4 tablespoons of butter and whisk in the flour, cooking together till the raw flour scent disappears about 3 minutes . Whisk in the milk and cook until the sauce thickens. Add the cheese, stirring until the sauce is smooth. Add the mushrooms, green onions, peas and chicken to the sauce. Stir till heated through then add the sherry. Do not allow the dish to return to a boil or the sauce will break. Season with salt, pepper and hot sauce and serve over biscuits, toast or rice.

Certified Nutritional Therapy Consultant and health blogger Heather Crowe and autoimmune disease blogger and podcaster Eileen Laird join our hosts Jimmy Moore and Dietitian Cassie today in Episode 134 of "Low-Carb Conversations With Jimmy Moore, Dietitian Cassie & Friends!"   We're baaaaaaaaaaaaack! After taking a couple of months off from the podcast to recharge for the new year, our hosts Jimmy Moore and Dietitian Cassie are back and better than ever in 2015 walking you through all the latest health headlines from the perspective of a real foods-based low-carb perspective. For those of you who are new to the show, we invite on a couple of great guest friends from the low-carb and Paleo community to join our co-hosts giving their views on the news in the world of nutrition, fitness and health. It can seem lonely sometimes watching all the wrong messages on diet and healthy living out there which is why this show serves as a place of refuge from the craziness out there. We are a listener-supported podcast and look forward to sharing lots of great shows for you this year. If you like what you hear,  to make a donation of any amount to support "Low-Carb Conversations." THANK YOU FOR YOUR SUPPORT! WILL PEOPLE BUY A GRASS-FED BURGER FROM CARL'S JR.? In today's episode, our co-hosts Jimmy Moore and  are joined by Certified Nutritional Therapy Consultant and health blogger  and autoimmune disease blogger and podcaster  (listen to her health podcast ). Listen in as Jimmy, Cassie, Heather and Eileen share their thoughts about Atkins Nutritionals distorting what a low-carb diet is really about, new ways to reversing the signs of early Alzheimer's disease, a new call to make low-carb the first option in treating diabetes, a new paper pointing the finger at sugar, not salt for heart disease risk, the wacky ways fast food companies attempted to promote healthy menu items in 2014, and the brand new grass-fed beef burger being offered by Carl's Jr. Plus don't miss the recipes and health tips from our guest friends at the end. So pull up a chair, grab a cup of coffee and let's talk! “LOW-CARB CONVERSATIONS” PODCAST IS LISTENER-SUPPORTED!: to support this podcast! LINKS MENTIONED IN EPISODE 135- We’re LISTENER-SUPPORTED: - - - - SECRET HEADLINE: - - - - -  Heather's Lemony Kale with BaconStart by cooking a few pieces of high quality bacon. Set the bacon aside to drain, leaving the grease in the skillet. Deglaze the skillet by adding the juice of half a lemon and scraping up any brown bits left in the skillet. Toss in a few big handfuls of chopped kale, stir in a little garlic powder, salt & pepper and sauté until wilted. Top it with crumbled bacon and serve!    

Welcome to the third edition of the Barbecue Secrets podcast, a 29:15 minute show celebrating the many pleasures of outdoor cooking. In this edition: 2:07 An interview with Jackie Weight of Mad Cows Barbecue (22:49) Answers to listener questions about warm-up time for your grill, (24:48) BARBECUE SECRET OF THE WEEK: how to avoid food sticking to the grill and (26:09) when to use granulated garlic (22:49) (27:00) Competition Secret of the week: one word: plenitude! Photo courtesy Craig "Meathead" Goldwyn. Links: Jackie and Rick Weight's website, visit www.americanbbq.co.uk. Also, please drop in and post a message at www.bbqforum.co.uk. This week's recipe: Stuffed Tenderloin of Pork Ingredients: 1 whole pork tenderloin (weighing around 1-11/2 lbs) 1 small red onion - finely chopped 5 oz. mushrooms - finely chopped 1 oz. butter or olive oil Pinch of dried sage Pinch of dried thyme 4 oz fresh breadcrumbs Grated rind of 1 lemon 2 tablespoons lemon juice 1oz toasted pine nut kernels 4 tablespoons fresh chopped parsley 6 cardamom pods (seeds only - finely ground) 3 teaspoons of sweet chilli sauce (more if you like it hot) 4 tablespoons fresh chopped coriander (cilantro) 4 oz dried apricots - very finely chopped Fresh Spinach Black Pudding / Blood Sausage Butter for brushing the meat Bacon Fry the onion and mushrooms in olive oil or butter until tender, transfer to a bowl and add the sage, thyme, breadcrumbs, lemon rind, lemon juice, pine nut kernels, parsley, cardamom, coriander and chilli sauce; mix well, season to taste. Take the pork tenderloin and butterfly it (split lengthways). Place a piece of cling wrap underneath it and one on top and beat it out to a thin square. Remove the top piece of cling wrap, brush meat with butter and lay spinach leaves (remove any tough stalks from the spinach leaves) so that the whole meat surface area is covered. Take the filling mix and spread it over the spinach - use your fingers to get an even covering. Now take the black pudding / blood sausage, remove casing and cut in half lengthways, mould the finely chopped dried apricots to form it into a full sausage shape again and place along the length of the meat / stuffing area. Using the remaining piece of cling wrap to help you, roll the whole thing up (similar to a Swiss roll or roulade). Dispose of cling wrap. Once rolled, wrap the bacon around the whole piece of meat in a spiral so that you have completely covered the meat. Roll up with a fresh piece of cling wrap and refrigerate until ready to cook (best to leave this for at least 1 hour to allow the flavours to infuse). Cook in a roasting pan, over indirect heat on a barbecue, or in the oven at 350F for approximately 1 hour or until a meat thermometer inserted into the centre reads 170F. Deglaze the roasting pan with a little white wine and add 1 oz of butter to make a sauce if desired. Allow meat to rest for at least 15 minutes and serve cut into approx 3/4 inch slices. Rockin' Ronnie Shewchuk is the author of Barbecue Secrets: Unbeatable Recipes, Tips & Tricks from a Barbecue Champion, published by Whitecap Books. Find him, and more recipes, at www.ronshewchuk.com and e-mail questions, tips and suggestions to rockinronnie@ronshewchuk.com.