Recipes & Food

Sicilian arancini are stuffed and fried rice balls that are simply delicious. They can be eaten as an appetizer or side dish.

Thanks to Helix Sleep for sponsoring this video! Click here https://helixsleep.com/ragusea for up to $200 off your Helix Sleep mattress plus two free pillows! Free shipping within the US! #helixsleep ***RECIPE, MAKES FOUR LARGE PRETZELS*** 1 cup (237mL) water bread flour (about three cups, 360g, but it really depends so just go by feel) 1 tablespoon melted butter (or oil) 1 teaspoon dry yeast 1 tablespoon sugar 1 teaspoon salt (for the dough) coarse salt for topping baking soda to make washing soda (I use whole box and save the rest for next time) To convert baking soda (sodium hydrogencarbonate) to washing soda (sodium carbonate), pour the baking soda in a pot and turn the heat on high. Stir the pan frequently to make sure all the powder heats evenly. Eventually you'll start to see little plumes of gas escaping, especially when you stir the powder. (It'll look most dramatic if you give the pan a vigorous shake). This is water and carbon dioxide leaving the pan. Keep cooking until you no longer see any signs of gas when you agitate the powder — it takes me about 15 minutes. If everything went well, the powder should weight a little less than 2/3rds of what it weighed originally. Let cool and keep dry in a sealed nonreactive container — plastic is good. It's mildly caustic, so try not to let it sit on your skin for too long, try not to get it in your eyes or breath a lot of it in, etc. To make the dough, combine the water, sugar, butter, yeast, salt and as much flour as you can stir in with a spoon. Cover and let sit for 20 minutes (this would be a good time to make your washing soda). After it's sat, it will be much easier to knead in some more four — enough to get a smooth dough ball that's just barely sticky. Cover and let rise until about doubled, 1-2 hours. Take the risen dough ball out and cut it into quarters. Roll each quarter up into a little log (see video), cover, and let sit for at least 30 min before shaping. To shape, lightly flour your counter, grab a dough log and use flat hands to roll the outer arms of the dough thin while leaving fat belly of the dough intact (again, see video). Roll the rope of dough longer than you think you want it. Grab the ends and make a U shape, twist the ends and then flop them over the belly of the dough (again, see vid). Once shaped, cover and let proof for about 30 min until puffy, or don't. Some Germans prefer to cook them right away for a denser texture. It's much easier to boil the pretzel dough if it's cold — almost frozen solid. I recommend putting the fully-proofed doughs in the freezer for 20-30 min while you pre-heat the oven (425ºF/220ºC, or a little hotter if you like darker, crispier pretzels) and bring your washing soda bath to a boil. Get a wide, deep pan of water for the washing soda bath, and a wide, deep bowl of plain water for rinsing the pretzels after the bath. Turn heat on high and dissolve about as much of your washing soda into the water in the pan as possible, but be conservative — it's better to have a solution that's not fully saturated vs a solution with big washing soda particles floating around in it (they could stick to the pretzel and taste bitter). The water should be clear after a couple minutes of heating and stirring. Anything between a bare simmer and a full boil is fine. (This solution is mildly caustic, but not super dangerous. If you get it on your hands, wash it off, but you're unlikely to get a chemical burn unless you bathe in it.) When the pretzels are firm, drop them in the hot water and cook for about 15 seconds — I recommend doing this one at a time. Transfer to the bowl of plain water and rinse clean (the solution tastes bitter). Transfer to a baking sheet and top with coarse salt while it's still wet (the water will hold the salt in place). Repeat with the other pretzels, and if you want you can score the fat belly of each with a knife to let it puff up more in the oven. Bake until very brown, about 15 minutes. To make the pretzels shinier, you can spray them or paint them with water once or twice during the bake. Easier, though less effective, is to do the same right after they finish baking but are still hot.

Cheese, onions, and a juicy burger patty meet in this perfectly satisfying sandwich.

Having a reliable Sourdough Starter is an essential for any serious baker. You can ask a friend to borrow some of theirs, but it's super easy to make your own. I've broken my process down into three stages to make it easy and demystify the process. ☕Enjoy this content and want to show support? Consider buying me a "coffee" here: https://ko-fi.com/BrianLagerstrom 📸INSTAGRAM: https://www.instagram.com/brian_lagerstrom/ **MY GEAR** ESCALI DIGITAL SCALE: https://amzn.to/30bNZO3 CHALLENGER BREAD PAN: https://challengerbreadware.com/product/challenger-bread-pan/?ref=WeedsandSardines&campaign=startervid ^not shown in video, but my preferred bread baking vessel, at the moment ▶️ USE YOUR NEW STARTER WITH THESE VIDEOS Seeded Sourdough: https://youtu.be/lpVIjAHpSC0 No Knead Sourdough: https://youtu.be/40MIY0Yl5fY Tartine Whole Wheat Sourdough: https://youtu.be/kJ2f-LQ8B4E Tartine Country Loaf: https://youtu.be/UEAHA6OHxPs 5 Tips for better Sourdough: https://youtu.be/wjPa-zizxwc RECIPE CAPTURE STAGE •DAY 1 (hour 0) Into a tall container with a lid, measure 150g of filtered or distilled room temperature (68°-78°F or 20°-25°C) water and 100g of whole grain rye flour. Stir. Place a lid on the container, loosely, and let sit at room temperature. •DAY 2 (24 hours later) Remove/discard 1/2 of the rye flour/water mixture from yesterday (you don't need to be super precise at this point). Into your container with the remaining 1/2 of the mixture, add 150g room temp water and 100g whole grain rye flour. Stir to combine. Cover loosely and let sit at room temperature. CULTIVATE STAGE •DAY 3 (24 hours later, 48 hours into the process) Measure 75g of your flour/water starter mix from yesterday and discard the rest . Return only the 75g of starter to your jar and add 75g of room temperature water, 35g of all purpose flour, and 35g of rye flour. Stir and cover with a loose lid. Let sit at room temperature. •DAY 4 (24 hours later, 72 hours into the process) Repeat process from day 3. •DAY 5 (24 hours later, 96 hours into process) Repeat process from day 3. MAINTENANCE STAGE •DAY 6 (24 hours later, 120 hours into process) Your starter is now ready to use for baking. To maintain it (from this point through forever), measure 25g of starter from the day before and discard the rest. To that 25g of starter, add 50g room temp water and 50g ap flour. Stir, cover with a loose lid and let sit at room temperature. Do this daily, every 24 hours, to maintain your starter if you're a casual baker. If you bake a lot OR if you've had your starter in the fridge and you need to get it ready to bake again, feed once every 12 hours. If you’re not baking often, keep your starter covered in the fridge and feed once monthly. When bringing it back into active rotation, feed it once every 12 hours for a couple of days until it’s bubbling and active again. Chapters: 0:00-1:19 Intro 1:20-2:53 Ingredients/What You'll Need 2:54-4:09 Capture Stage 4:10-6:01 Cultivation Stage 6:02 Maintenance Stage #sourdoughstarter #wildyeaststarter #sourdough || MUSIC || –––––––––––––––––––––––––––––– bensound.com –––––––––––––––––––––––––––––– **DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!

Making a phenomenal breakfast sandwich can take 4 minutes or 4 hours. Choose your own adventure. Use my exclusive link here https://cen.yt/TradeLagerstrom to get your first bag from Trade Coffee for free! Thanks Trade for sponsoring this video. ☕Enjoy this content and want to show support? Consider buying me a "coffee" here: https://ko-fi.com/brianlagerstrom 📸INSTAGRAM: https://www.instagram.com/brian_lagerstrom 🔪MY GEAR: BOOS BLOCK CUTTING BOARD: https://amzn.to/341OgnD ESCALI DIGITAL SCALE: https://amzn.to/30bNZO3 FINE MESH STRAINER: https://amzn.to/2IKyVkl HALF SHEET PAN + RACK: https://amzn.to/34v7CSC LODGE CAST IRON SKILLET: https://amzn.to/3jw4oVf MY FAV STAINLESS BOWL: https://amzn.to/36j8SL6 INSTANT READ THERMOMETER: https://www.thermoworks.com/ThermoPop?tw=BRIANL RECIPES --------------------- 4 MINUTE QUICK & EASY: •Squishy brioche bun (store bought is fine) •American cheese slice •Egg •Thinly sliced ham Toast cut side of bun, cook egg + add cheese and allow to melt. Add sliced ham to bun and top with cheesed egg. It's the best thing you can make in 4 minutes. ------ FROM SCRATCH BREAKFAST SANDWICH: ENGLISH MUFFIN: •140g or 1/2c warm water (86F/30C) •2g or about 3/4tsp instant yeast •10g or 3/4Tbsp olive oil •90g or 3/4c sourdough starter or poolish (see below) •250g or 1 1/2c AP Flour (11.7% protein) •4g or 3/4tsp salt Add ingredients to bowl and mix with a sturdy spoon to combine. Continue to mix with a wet hand by squeezing until homogenous and a dough has formed. Cover and allow to rise at room temp for 30min. Strengthen dough by folding as shown @5:31. Cover and allow to rise at room temp for another 30 minutes. Repeat strength-building fold. Cover and allow to rise for 60 minutes at room temp. Turn out the dough onto a floured work surface. Divide into six 75g pieces. Liberally dust a tray with cornmeal. Shape each piece of dough as shown @6:38. Place each shaped ball onto tray of cornmeal, making sure a good amount of cornmeal adheres to both top and bottom of each muffin ball. Cover with another tray or towel and allow to proof at room temp for 60-75min. Add enough ghee or neutral oil to a pan over med-high to coat the bottom of the pan. I'm using about 1/4c or 60g for my 12" pan. When oil is preheated, add in English muffins. Cook on side one for 1.5-2min until golden. Fry on the second side for about 2 min. Transfer browned muffins to a sheet tray fitted with a wire rack then finish by baking in 350F/170C preheated oven for 12min. ------ SAUSAGE: •450g or 1lb ground pork •8g salt •4g black pepper •1g dried thyme •5g minced garlic •5g minced ginger •2g fresh sage, chopped •5g apple cider vinegar •15-20g maple syrup Combine all ingredients and mix well. I recommend gloving up and mixing by hand, squeezing the meat. Divide meat mix into 115g/4oz patties and smash each between parchment into very thin, flat, rounds. Refrigerate until ready to cook. ------ MAKING THE SANDWICH: Preheat nonstick pan over med-high. Add neutral oil and a pre-smashed sausage patty, pressing down to maximize browning/surface area. Cook on side one for about 90 sec or until nicely brown. Flip and continue cooking on the second side for about 30 sec, adding thick slice of aged cheddar while side 2 cooks. To cook the egg, add oil to pan over low, and add egg white, allowing white to cook for 15-20 seconds before adding yolk to the middle of the white. Hit the egg with salt and pepp. Add a bit of water to the pan, cover, and allow to cook for about 60 seconds to steam and set up yolk a bit. Once the yolk is set to your desired level of runniness, it's done. Cut english muffin in half and toast. To build, add cheesed sausage to english muffin, followed by egg, and finally a 50/50 mix of hot sauce and hot honey. Enjoy that thing. ------ TO MAKE POOLISH: combine 45g AP flour + 45g warm water (86F/30C) + small pinch of yeast. Mix, cover, and allow to sit at room temp over night or for about 12 hours. TO MAKE STARTER check out this video: https://www.youtube.com/watch?v=ZHm1aKxAsIs. The night before you make the English muffins, prepare the starter by discarding all but 25g of starter and adding 45g water 45g flour. You'll use 90 grams the next day. ------ #breakfastsandwich #hameggandcheese #eggsandwich 0:00 Intro 0:18: 4 minute sando 2:09: Mixing English Muffins 3:04: Mixing and Shaping Sausage 4:29: Trade Coffee Ad 5:33: Strength Building + Shaping English Muffs 7:26: Cooking The Muffs 8:55: Cooking the Sausage 9:39: Cooking the Egg 10:26: Assembly - Making the Sandwich || MUSIC || –––––––––––––––––––––––––––––– bensound.com –––––––––––––––––––––––––––––– **DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!

Eggs Benedict is a brunch staple, but the classic way to make hollandaise is too fussy most mornings. Check out my quicker version. Start speaking a new language in 3 weeks with Babbel 🎉 Get up to 60% off your subscription ➡️here https://go.babbel.com/t?bsc=1200m60-youtube-brianlagerstrom-sept-2022&btp=default&utm_term=generic_v1&utm_medium=paidsocial&utm_source=YouTube&utm_content=Influencer..brianlagerstrom..USA..YouTube ☕Like this content and want to show support? Buy me a "coffee" here: https://ko-fi.com/brianlagerstrom 📸INSTAGRAM: https://www.instagram.com/brian_lagerstrom 🔪MY GEAR: BOOS BLOCK CUTTING BOARD: https://amzn.to/341OgnD ESCALI DIGITAL SCALE: https://amzn.to/30bNZO3 HALF SHEET PAN + RACK: https://amzn.to/34v7CSC BLENDER: https://amzn.to/3R8hFTO 12" CAST IRON SKILLET: https://kohls.sjv.io/P0N5ze MY FAV STAINLESS BOWL: https://amzn.to/36j8SL6 2QT SAUCE PAN: https://amzn.to/3dF5Erk KITCHEN AID MIXER: https://amzn.to/33eQot4 SHALLOW 12" FRYING PAN: https://amzn.to/3BDz5C0 RING MOLDS: https://amzn.to/2Hs9rYx -- RECIPE -- ENGLISH MUFFINS ▪140g or 1/2c warm water (86F/30C) ▪4g or about 1.5tsp instant yeast ▪100g or 3/4c poolish or sourdough starter (poolish method below) ▪15g or 1Tbsp olive oil ▪250g or 1 1/2c all purpose flour ▪5g or 3/4tsp salt ▪Corn meal ▪100g/.5c ghee (clarified butter) Add water, yeast, poolish, olive oil, flour, and salt to bowl of stand mixer with and mix on high with dough hook for 5 minutes. Transfer dough to a bowl, round into a ball, cover, and let sit at room temp for 90 mins. Divide dough into 6 85g pieces. Shape each piece into a ball by degassing, folding in the sides 2-3x, flipping onto folds, then rolling into a ball. Coat top and bottom in cornmeal. When all 6 have been cornmealed, cover and proof at room temp for 45-60min. Add ghee to pan over medium to med-high. When melted and preheated, add in English muffins. Cook on side one for 60-90 seconds or until golden. Fry on the second side for another 60-90 seconds. Transfer browned muffins to a sheet tray fitted with a wire rack then finish by baking in 350F/170C preheated oven for 15 mins. See Breakfast Sandwich video for more detailed instruction on how to make english muffins: https://youtu.be/Z55zwFhByyE POOLISH 50g or 1/4c warm water Pinch of instant yeast 50g or 1/3c + 1Tbsp all purpose flour Mix ingredients, cover, and ferment overnight (9-12 hours) -- HOLLANDAISE (the faster way) ▪140g/10Tbsp butter ▪3 egg yolks ▪15g lemon juice (or ½ lemon) ▪3g or 1 heaping tsp salt ▪Very small pinch cayenne ▪15g or 1Tbsp worcestershire ▪10g or 3/4Tbsp dijon mustard ▪25g or 1.75Tbsp water Add butter to small sauce pan over medium to melt. Temp should be at 175F/80C. Add egg yolks, lemon juice, salt, cayenne, worch, and dijon to a blender and spin until combined. Slowly stream in 175F/80C butter over the course of 45-60 seconds. Sauce should be very thick so add the 25g water and spin again for about 45 more seconds. Depending on your blender, the temp of the sauce should be at about 130F/55C. Cover and hold over the lowest heat until ready to serve. POACHED EGGS water 1 Tbsp/1 cap full white distilled vinegar Eggs - one for each muffin half Fill shallow pan with water and bring to a simmer. Reduce heat to keep poaching water should be at 185F/85C. Add vinegar to poaching water. Slowly drop contents of each egg into water, leaving plenty of space around each. I like to crack each egg into it’s own small container before dropping them in the water. Allow to cook for about 2mins. Check eggs. Yolk should be soft and runny, but not raw. Poach for an additional 30 seconds or so if needed. Gently transfer to a towel with a slotted spoon. -- BUILDING THE EGGS BENNY ▪Canadian bacon or smoked ham ▪English muffin, halved ▪Butter ▪Hollandaise, warmed ▪Chives, minced Heat round pieces of ham or canadian bacon in a skillet over high until lightly crisped and browned on each side (about 45-60 sec per side) Split english muffin and toast. Spread with butter on each piece. Top with 4 crisped pieces of ham/canadian bacon. Top each side with 1 poached egg and generous spoonful of hollandaise. Garlish with minced chives. -- 🎧MUSIC: EPIDEMIC SOUND. Free trial available at: https://www.epidemicsound.com/referral/ccpjb3 CHAPTERS 0:00 Intro 0:14 Making english muffins 2:35 Hollandaise 5:04 Poaching eggs (without a vortex!) 6:29 Learning a new language with Babbel (ad) 7:37 Finishing the eggs 8:04 Sizzling up the meat 9:05 Putting it all together 10:12: Let’s eat this thing #eggsbenedict #hollandaise #brunch **DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!

Consider this a master class in making the best chicken of your LIFE. Click here https://butcherbox.pxf.io/mgP5Y7 to join ButcherBox & get 2 10oz NY strip steaks & 8oz lobster claw + knuckle meat FREE in your first order. ☕Like this content and want to show support? Consider buying me a "coffee" here: https://ko-fi.com/brianlagerstrom 📸INSTAGRAM: https://www.instagram.com/brian_lagerstrom 🔪MY GEAR: BOOS BLOCK CUTTING BOARD: https://amzn.to/341OgnD FILLET KNIFE: https://amzn.to/3GWnDSN QUARTER SHEET PAN + RACK: https://amzn.to/3jqDGgx HALF SHEET PAN + RACK: https://amzn.to/34v7CSC 6.75qt LE CREUSET DUTCH OVEN: https://amzn.to/39o1VK7 12" STAINLESS FRYING PAN: https://amzn.to/3SymAP0 12" CAST IRON SKILLET: https://kohls.sjv.io/P0N5ze INSTANT READ THERMOMETER: https://www.thermoworks.com/ThermoPop?tw=BRIANL INSTANT POT (SLOW COOKER): https://amzn.to/3IklqS2 4qt CAMBRO CONTAINERS: https://amzn.to/3E4PZwb 8qt CAMBRO CONTAINER: https://amzn.to/3EkEjpp -- RECIPE -- ROASTED CHICKEN STOCK and GLACE ▪5-6lbs or 2.5-3kg chicken backs ▪1lb or .5kg chicken feet ▪1 onion, cut into chunks ▪3-4 carrots, rough chopped ▪3-4 stalks celery, rough chopped ▪1 leek, stem and top removed, rough chopped, & rinsed ▪Olive oil ▪Water ▪25g or 1Tbsp tomato paste ▪50-70g or 4-5Tbsp unsalted butter ▪salt Lay chicken backs and feet onto sheet tray and roast at 475F/245C for 30-40min. Place chopped onion, carrots, celery, and leek onto tray. Toss with olive oil and roast at 475F/245C for 30 minutes until caramelized. Add roasted vegetables and chicken bones/feet and veg into slow cooker along with chicken and veg fond from roasting trays. To work up fond, pour off excessive fat (from chicken tray) then add about 1qt/L water onto tray and scrape up fond with a wooden spoon. Add to slow cooker. Add tomato paste and water to cover. I use about 5qt/L in my 8qt cooker. Slow cook for 12 hours. Strain out liquid and skim off fat from top. Refrigerate until ready to reduce. Add stock to large heavy-bottomed pot. Add 3 packets (20-28g) of gelatin mixed in water at this point if you didn’t use chicken feet in your stock. Bring to boil and simmer over medium heat for 45min to1 hour to reduce, stirring every 15 minutes. When ready, stock should have reduced significantly, bubbles should be large and glossy, and a spoon pushed through should leave a trail. Transfer glace to a small sauce pan over medium heat and add butter. Swirl as butter melts to emulsify. Stir in a pinch of salt. -- CHICKEN HERB BRINE + COOKING THE CHICKEN ▪1qt/L water ▪150g or 1/2c salt ▪50g or 1/4c granulated sugar ▪2 bay leaves ▪1 head of garlic, halved ▪Several sprigs of rosemary, sage, and thyme for brine + additional to finish ▪1000g or 2qt ice ▪2 halves skin-on deboned chicken (see video @4:32 for process) ▪Vegetable oil ▪50-70g or 4-5Tbsp unsalted butter Add water, salt, sugar, garlic, and herbs to a sauce pan and bring to a boil. Continue to simmer for 10 minutes, then turn off heat and allow to seep for another 5min. Add ice into a large (at least 4qt/3.5L) container. After brine has seeped, pour it over the ice. When melted the brine is ready. Add deboned chicken halves, refrigerate, and allow to brine for 4 hours. After 4 hours, remove chicken from brine and dry as much as possible with towels (and blow dryer on cool for extra credit). Refrigerate uncovered to dry further until ready to cook. Preheat large, heavy (12”) stainless or cast iron pan over high heat. Preheat oven to 475F/245C - turn on vent hood if you have one. Add 3Tbsp canola or vegetable oil to pan. Carefully lay in 1 half of chicken skin side down and press to ensure contact. After 2-3mins, after skin has taken on golden color, transfer pan to preheated oven to roast for 7-8min. To finish, return pan to stovetop over medium heat and flip chicken to skin side up. Add butter and several more sprigs of rosemary, thyme, and sage. Baste skin side with herb butter for 3-4 min as shown @12:13. When done, internal breast temp should be 150F/65C. Place chicken on wire rack, pour over herb butter left in pan, and allow to rest for 5min. Top with generous amount of chicken jus (glace). -- 🎧MUSIC: EPIDEMIC SOUND. Free trial available at: https://www.epidemicsound.com/referral/ccpjb3 #debonedchicken #panroastedchicken #bestchickenrecipe CHAPTERS 0:00 Intro 0:20 Roasted Chicken stock 3:28 Chicken herb brine 4:26 Deboning and brining the chicken 7:58 Other tasty meats (ButcherBox ad) 9:03 Turning stock into reduced chicken glace 10:20 Cooking the chicken 12:47 Finishing the glace and plateup 13:56 Let’s eat this thing **DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!

This French dessert gets its name from the way its layers of thinly sliced apple seem to disappear into the light batter that binds them. In a nod to the popularity of gateau invisible in Japan, this version is subtly flavored with salty-sweet white miso, and served with a miso caramel sauce.

With the right ingredients, applesauce can be so much more than meets the eye.

This recipe for tom yam pla uses a whole fish. The head and bones fortify the stock and the flesh is marinated in fish sauce. The soup is seasoned with chiles, galangal, lemongrass, shallots, tomatoes, makrut lime leaves, lime juice, and culantro.

The quest to defeat this spicy chicken sandwich might have created our best homemade chicken sandwich so far. Get My Cookbook: http://bit.ly/JWCookbookAmazon Additional Cookbook Options (other stores, international, etc.): https://bit.ly/TheJWCookbook Amylase: https://amzn.to/3FOHpid FOLLOW ME: Instagram: https://www.instagram.com/joshuaweissman Tik Tok: https://www.tiktok.com/@flakeysalt Twitter: https://twitter.com/therealweissman Facebook: https://www.facebook.com/thejoshuaweissman Subreddit: https://www.reddit.com/r/JoshuaWeissman/ --------------------------------------------------------------- Full Recipe: https://www.joshuaweissman.com/post/making-the-wendy-s-spicy-chicken-sandwich-at-home-but-better

Spicy, vinegary, and flavor-packed, this quick chili recipe relies on raw Mexican-style chorizo (you can make it yourself or buy it from a store), with a few simple flavor additions, a couple of cans of beans, and a quick simmer.

Here's the recipe you need to get the best caramelized onion- and cheese-filled flavor in every steamy, crouton-topped bowl of French onion soup.

Using a pressure cooker like the Instant Pot, you can make deeply rich and flavorful beef stock in a fraction of the traditional cooking time.

Korean miso cabbage soup is a healthy, low-fat food that is rich in nutrients and tasty to boot. You can choose the level of spiciness you prefer.

An easy, authentic recipe for Pad See Ew, one of the most popular stir fried Thai noodles with chicken. Tastes just like what you get at Thai restaurants!

An essential component of classic Nigerian dishes that is typically seasoned with Nigerian/Caribbean-style curry powder, dried thyme, ginger, red onion, and garlic and can include beef, chicken, turkey, and/or goat.

I'm pretty sure EVERYONE likes garlic bread in all of it's forms. It's objectively good. Here are two of my favorite ways to make it at home. Click here https://sbird.co/3vHtVCF and use my code BRIAN55 to get 55% OFF your first month at Scentbird. Currently only available in the US & CA. ☕Like this content and want to show support? Buy me a "coffee" here: https://ko-fi.com/brianlagerstrom This month, I tried: Forest by Rook Perfumes-https://sbird.co/3AxGJgF Sandalwood Sacré by Le Jardin Retrouve-https://sbird.co/3Tsdp40 Dirty Grass by Heretic Parfums-https://sbird.co/3wELnIy Sun Shower by Skylar-https://sbird.co/3AUf3Ea 🔪MY GEAR: BOOS BLOCK CUTTING BOARD: https://amzn.to/341OgnD ESCALI DIGITAL SCALE: https://amzn.to/30bNZO3 FOOD PROCESSOR: https://amzn.to/3jF5LT2 HALF SHEET PAN + RACK: https://amzn.to/34v7CSC KITCHEN AID MIXER: https://amzn.to/33eQot4 MY FAV STAINLESS BOWL: https://amzn.to/36j8SL6 BOX GRATER: https://amzn.to/3drHAUd --RECIPE-- CLASSIC GARLIC BREAD HERBED GARLIC BUTTER ▪230g/2 sticks butter, grated ▪25g/8-10 cloves garlic, minced/pressed ▪25g or 1/2c parsley, rough chopped ▪1 sprig rosemary, leaves only ▪5-6 sprigs thyme, leaves only ▪3g or 2tsp dried oregano ▪3g or 1 1/3tsp black pepper ▪Pinch red chile flakes ▪3g or .5tsp salt ▪75g or 1/3c extra virgin olive oil ▪Coarsely grated parmesan Add ingredients except parmesan to a food processor and process until well broken down and combined. Slice a french roll in half lengthwise and place cut side up on a sheet tray (FRENCH ROLL RECIPE: https://youtu.be/PNGtpfEahwI) Spread a generous amount of the garlic butter on each piece. Sprinkle with ground parmesan. Bake at 475F/245C for 10-15min until edges are crispy. Cut and garnish with an additional sprinkle ofl parm and olive oil -- PULL APART PARMESAN GARLIC KNOTS FRIED GARLIC BUTTER ▪50g/3Tbsp butter ▪15g or 1 1/4Tbsp olive oil ▪25g/8-10 cloves garlic, minced ▪3-4 sprigs thyme leaves ▪1 sprig rosemary leaves ▪20g or 1/3c parsley, chopped ▪3g or 2tsp dried oregano ▪Pinch chile flakes Add ingredients to small sauce pot and heat over medium high. Stir and cook for 60-90 seconds until butter is melted and garlic is fragrant. Allow to cool for a few minutes before combining with garlic knot dough. GARLIC KNOT DOUGH ▪180g 3/4c warm water ▪10g or 2.5tsp instant yeast ▪15g or 1.25tsp olive oil ▪5g or 1.25tsp sugar ▪280g or 2.75c bread flour ▪9g 1 1/3tsp salt Add ingredients to a mixer with dough hook attachment. Mix on high for about 6min. Dough should be well combined and clearing the bowl. Cover dough and allow to sit at room temp for 60min. Flip onto floured work surface and degas dough. Cut dough into 12 even pieces (no need to be exact). Roll, shape, and knot as shown in video @5:30. Place in a bowl and flour lightly to prevent sticking. TO FINISH AND BAKE KNOTS ▪Coarsely grated parmesan ▪Garlic butter (whole cloves, crushed/cracked & cooked in butter over med-high for 60-90 seconds) Add garlic butter to dough knots along with a handful of parm. Toss to combine. Place in a single layer in an oiled/sprayed 8”x8” (20x20cm) metal pan. Sprinkle top with parm. Cover and proof for 20-30min. Bake at 450F/230C for 12-15mins until golden. Brush top with with garlic butter. 🎧MUSIC: EPIDEMIC SOUND. Free trial available at: https://www.epidemicsound.com/referral/ccpjb3 CHAPTERS: 0:00 Intro 0:18 Making herbed garlic butter 2:00 Assembling and baking the classic garlic bread 4:17 Mixing dough for garlic knots 5:52 Making the fried garlic butter 6:29 ad 7:35 Proofing and baking the garlic knots 9:34 Let’s Eat This Thing #garlicbread #garlicknots #bread **DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!

Everything you need to know about the staple ingredients of Filipino cuisine.

Marinated in coconut vinegar with lemongrass, ginger, and muscovado sugar and then basted with an annatto-infused oil over a hot grill, chicken inasal is smoky, tangy, and savory-sweet.

Warm your bones and fill your belly with this easy-to-make sancocho, a comforting Puerto Rican meat and root vegetable stew.

Although Mexicans relish seafood all year long, the months of March and April top the rest in consumption of fish and shellfish. Besides the fact that most species are available in late winter and early spring, the Lenten and Holy Week meatless meal traditions contribute enormously to this seasonal swell in the popularity of las delicias [...]

A creamy carrot soup flavored with cumin, ginger, and spicy North African harissa paste, with a toasted almond and parsley garnish.

Make your own homemade, delicious Old Bay-style seasoning mix to store in your pantry for cooking with seafood.

Garam Masala is a fragrant, flavor-enhancing spice mixture made from a combination of whole spices. It forms the backbone of many Indian dishes.

Red cabbage makes a colorful variation of sauerkraut and is rich in healthy probiotics. Get the recipe here.

Rich, creamy, and filling, yet also delicate and mild, the sweetness of the pork complementing the faint bitterness of the clams, accented by bits of celery and onion.

A lobster roll consists of chunks of tender, sweet lobster meat lightly napped in a thin coating of mayonnaise, all stuffed into a top-split, white-bread hot dog bun toasted in butter.

Go to https://thld.co/immi_pailin_0922 and use code pailin at checkout to save $5 on your order. Thanks to Immi for sponsoring this video! I'm here to prove that Thai fried chicken (aka Hat Yai fried chicken) is the best in the world, and give you 3 reasons for it. This recipe is also full of tricks and tips that you can apply to any other fried chicken! Try it out to see for yourself! It uses rice flour in the crust, so it's also a gluten free fried chicken recipe - all you need to do is use your favourite gluten free soy sauce! See also 7 Ways to Make Sticky Rice: https://youtu.be/YcTo0ZM8Iqg 00:00 Intro 00:50 How to make the marinade 02:30 How to prep chicken for frying 04:16 How to make fried shallots 07:17 Making the batter for the crust 08:23 How to fry the chicken 10:23 Plating and tasting JOIN US ON PATREON FOR BONUS CONTENT: https://www.patreon.com/pailinskitchen MY KITCHEN TOOLS & INGREDIENTS: https://kit.co/hotthaikitchen WRITTEN RECIPE: https://hot-thai-kitchen.com/hat-yai-fried-chicken MY COOKBOOK: https://hot-thai-kitchen.com/htk-cookbook/ CONNECT WITH ME! https://facebook.com/HotThaiKitchen https://instagram.com/HotThaiKitchen https://twitter.com/HotThaiKitchen https://www.pinterest.com/hotthaikitchen ---------------- About Pai: Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen. Pai was born and raised in southern Thailand where she spent much of her "playtime" in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco. After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at http://hot-thai-kitchen.com

The classic New Orleans cold cut and olive salad sandwich gets pressed for a more intense, flavorful experience.