FOOD FOOD 2024
►INGREDIENTS ►For the Peri Peri Chicken and Peri Peri Marinade ►Dry Brining/Salting 1.4 - 1.5 kg Whole Chicken (room temperature) 1 tsp salt 1 tsp black pepper ►Peri Peri Marinade 1 small onion 7 garlic cloves Zest of lemon 1 lemon 8 birds eye chilies 2 red chilies 1 tbsp tomato paste 1.5 tbsp paprika powder 1 tbsp oregano or rosemary extract 2 tsp dark brown sugar 2 tsp salt 1/2 tsp citric acid 2 tbsp distilled or white vinegar 5 tbsp water 7 tbsp sunflower oil ►For the Spicy Rice 1 onion 5 garlic cloves 1 tomato 1 red pepper 1 green pepper 3 whole chilies 7 tbsp sunflower oil 2 tsp red chilli powder 1 tsp cumin 2 tsp paprika 1 tsp turmeric Salt to taste 700ml or 3 cups water 2 cups or 500g basmati rice (wash then soak in water 30 min and drain) Garnish with chives Fresh lemon juice ►For the Olives 1 cup olives 15g coriander 10g chives 1 tbsp harissa 1 tbsp honey
If you are thinking about what to cook today, I have a great idea for you! Using just a few simple ingredients, you can prepare this delicious dish in minutes. The whole family will love this new way of making potatoes! NECESSARY MATERIALS 3 potatoes. A pinch of parsley. 3 eggs. 1 teaspoon (5 grams) of paprika. 1 teaspoon (5 grams) of black pepper. 1 teaspoon of salt (5 grams). Cheddar cheese (100 grams).
whatever u want bro
but post recipe too if u got it
Shopping List: 1.5 lbs Salmon (3-4 filets) 1 cup yellow cornmeal 1 cup all purpose flour 1/2 quart buttermilk 3 tbsp hot sauce 1/2 gallon oil for frying salt, pepper, garlic, onion powder, Adobo Honey Ginger Sauce: 2 tbsps oyster sauce 1/4 tsp sesame oil 1/4 cup soy sauce 1/4 cup honey 1 1/2 tbsp ginger paste 1 tbsp garlic paste Spicy Aioli: 1/4 cup mayo 1 tbsp horseradish 2 tbsp sriracha 1 tbsp dijon mustard 3-4 tbsp kethcup salt and pepper Directions: Begin by cutting your salmon filets into equal sized bite sized pieces and season. In a mixing bowl, add buttermilk and hot sauce. Add your salmon chunks and soak for about 30 minutes. Next, add cornmeal and flour to a mixing bowl and season to taste. Dip your salmon bites into the flour mixture until evenly coated and place on a wire rack. Get your oil up to 350 degrees and fry in batches for 6-9 minutes or until golden brown and 145 degrees internal temp. Serve with your
You'll need.... 6-8 lbs pork 1 large onion 5 sprigs thyme 2 scallions 1 cup orange juice 1 cup apple cider 1 cup prepared jerk marinade 1 1/2 tablespoon brown sugar 1 1/2 tablespoon light soy sauce 1 teaspoon grated ginger 8 wiri wiri peppers (optional)
this is gonna be fun
i made this the other day
i also used some various fish too
to stretch it i made some tuna steaks,a salmon fillet and a sea bass filet
themodernproper.com
recipe in above link
i made this the other day
i also used some various fish too
to stretch it i made some tuna steaks,a salmon fillet and a sea bass filet
Shrimp Fajitas | The Modern Proper
A little taco seasoning and a spritz of fresh lime juice—these succulent skillet shrimp fajitas bring those beachy vibes right to your dinner table.
this is gonna be fun
i made this the other day
i also used some various fish too
to stretch it i made some tuna steaks,a salmon fillet and a sea bass filet
recipe in above linkShrimp Fajitas | The Modern Proper
A little taco seasoning and a spritz of fresh lime juice—these succulent skillet shrimp fajitas bring those beachy vibes right to your dinner table.
Ingredients: Grocery List 1 3-4 lb Whole Chicken (neck and giblets removed) 1 stick of butter 1 lemon (you can add an orange too if you want) 1 package Fresh Poultry Herbs (sage, rosemary, thyme) 3-4 cloves garlic 1 onion (sliced) salt, pepper, garlic, onion powder, BBQ or Creole seasoning, Italian seasoning Directions: Preheat oven to 400 degrees Start by removing the backbone of the chicken. Take your kitchen scissors and cut down each side of the backbone and remove it. Next, take a sharp knife and press down on the back of the breast bone until you hear a crack. Use your hands and break through the breast bone so that the chicken lays flat. Trim any excess fat or skin and dry the entire bird thoroughly with paper towels. Season the back side and flip over to the breast side. Brush olive oil on your dried chicken skin. This will help you get color and allow your seasoning to stick. Season the chicken with whatever you prefer. Once the chicken is seasoned thoroughly, build your bird nest in your skillet or roasting pan. Lay down the sliced citrus, onions, garlic, and fresh herbs. Place the bird, breast side up, on top of the nest. Place the skillet or roasting pan into the oven or smoker at 400 degrees for about an hour or until the breast meat registers 165 degrees. (Dark meat can be 175-180) Add butter toward the end of the cook and baste the chicken if desired. (Reserve the butter and drippings for gravy if you'd like)
Bookmarked
right on....
brol post that shit
Man the.lady polished that off the next day. She's already asking when I'm making it again.
But you've already got Brother AB on Youtube, this brother's videos can make anyone a better cook. This entire meal takes less than 45 minutes to cook. Prep time maybe another 15 minutes. Just watch that video, you'll be set.
Seriously watch that brother prepare his meals, you'll learn to love your kitchen. Just one word of advice don't cook your bacon till its hard. You'll need to put that bacon back in the skillet with the veggies and potatoes. Again I added no salt.
Enjoy!
Lol about the ab YouTube channel..I put my bro on to his YouTube channel as well as other cooking channels especially when covid hit and my bro was going crazy with the recipes.. that nig rarely eats out food now cause he like it’s much cheaper to cook
If ya into bbq and carnivore delights ya might want to check his channel out
AB is that dude
If a girl taste this she definitely ain’t gonna want to leave. I
the real question is : what happens when you go to the bathroom?
the real question is : what happens when you go to the bathroom?
Hahahaha.
One bit of advice for this dish. Instead of using pork shoulder, which does work, use pork butt. Pork butt is a different part of the leg and is much more tender than pork shoulder.
What I usually do is buy a big one from Costco, usually around 14lbs, use half for the jerk pork and freeze the other half for later.
Most definitely cheaper and I'm sure healthier.
