Chef John's 25 Best Recipes | Food Wishes

Hi, I'm Chef John from Food Wishes.com with tzatziki sauce. That's right, I'm going to show you what I think is the

best

method to make this incredibly delicious Greek yogurt and garlic sauce and how amazing it is if the current debt crisis plunges the entire world into economic chaos. I still wouldn't be mad at them based on this recipe alone. I'd be sure your 401k plan is gone, but have you tried this with roast lamb? It's awesome, so anyway let me show you how to do it. Make this, it's super simple, so first let's prepare our cucumber.

I have an English cucumber and I'm going to peel it. That's optional. Some people don't. I'm not going to remove the seeds, although I will remove the seeds of an Englishman. The cucumbers are very small and tasteless. If you're using those normal dark-skinned garden cucumbers, you'll probably want to peel them and remove the seeds, so I peeled them, cut the ends off, and then we'll grate them, which by the way is the authentic method of production, okay, there's an old Greek saying, the first thing you see when you get to Hades is all the people using

food

processors to make taziki, it just doesn't work that well, and from that cucumber we will get Three things, pulp and liquid flavor, but we only want the first two .

I want those little pieces of cucumber flesh for texture, and of course I want the flavor, but I don't want that liquid. So what will we do after grating? is we're going to mix in some salt and that's really going to draw out the water and we're going to let it sit there for about 10 or 15 minutes and then we're going to squeeze it dry and then we're not going to do it. I have to worry about a watery taziki, which is the worst, so we're going to mix in the salt and just let it sit there and you'll be surprised how much liquid comes out, so I'm just going to leave that aside, like I said, about 10 or 15 minutes and while we're waiting for that, we can also go ahead and have our yogurt, so we're going to need about two cups of strained Greek yogurt, the good stuff, the thick stuff.

I mean you can see the beautiful body of that yogurt almost bordering on cheese, just a beautiful rich texture, tangy flavor, super good, so go to the

best

grocery store in town and try to find Greek yogurt and I say around two cups because I'm not going to dirty a measuring cup to make tzatziki, that would be silly, so I'm just going to estimate a couple cups in the bowl and since I get paid by the hour, it took me about 10 minutes to put that yogurt in the bowl, so By now our cucumber should be ready so let's check and there you have it, you can see all that excess liquid that we don't want in our tzatziki or as my Greek friend calls it chichiki, so what What we're going to do is 'I'm going to pour that onto a towel or napkin and squeeze out the excess liquid.

You should really use a clean cloth napkin, which is the easiest. I'm using paper towels which will work, but not if they're cheap. to crumble, of course, I have access to very expensive celebrity paper towels, so I use those, but a clean napkin or cheesecloth is your best bet, so squeeze out as much liquid as you can and then add the cucumber to the yogurt and then that's one of my all time favorite green colors there are some colors that you can only see if you cook and that's one of them so we have our yogurt we have our cucumber prepared now we're going to add some garlic finely crushed and a good amount, by the way, all these amounts of ingredients are to taste, if you don't like how it tastes when you're done, it's basically your fault, so make sure you adjust it right, so after the garlic too I'm going to add a little of cayenne, just a pinch.

I'm not sure if it's a traditional Greek ingredient, but it's a traditional

chef

John ingredient and then a little bit of freshly squeezed lemon juice. I'm going to mix it up at this point. and that's pretty much done except for the weed, so let's talk about weed, there's kind of a controversy. Very well, many people insist that it should be dill. Other people suggest that mint is a much better option for me. Personally, I agree with both groups. I like to put a little bit of mint and a little bit of dill, so I'm going to cut up some mint leaves, maybe one part mint to two parts dill, I would say, and yes, my cutting board is warped and yes, It bothers me too, I will fix it and if you don't.

You don't like mint or dill, you can use parsley, that's what my friend Sisyphus does, which is pretty good, that's how I make it now, so you can use it too if you want, so I'm going to add that herb freshly stung at that time. We're ready for the final seasoning, so I'm going to give it a little bit of flavor and I decided to give it a little more cayenne, just a little bit of black pepper and a pinch of salt, so you can really taste the flavor. salt because don't forget we salted the cucumber so you're going to want to taste it and adjust it at this point okay give it one last mix and then what we're going to do is wrap it up and don't eat it for at least At least three or four hours you have to let it sit and let the flavors develop well overnight, even better, but you really want to give it some time and then of course you're going to pour it into some kind of serving container. maybe a little dill and a little cayenne to give it a little color.

I served mine with some homemade pita bread. I should really show you how to make it so delicious and ready. Homemade tzatziki sauce, one of the best all-purpose snacks and condiments in the world. this is good for many things, just a beautiful bright spicy flavor, one of my all time favorite sauces, whether you are talking about bread crackers, vegetables and of course if you are close to roast lamb, that in a pita spoon. tzatziki maybe some cherry tomatoes and when you bite into them you will understand the true genius of this amazing sauce which according to my sources is a very old recipe, I mean people ate this when Athena was still a shine in Zeus's hair, I want say, that's how it is.

Okay, so if you've never tried this before or have only had it in Greek restaurants, I really hope you give it a try, visit

food

wishes

.com for all the ingredient amounts and more information as usual and as always, enjoy the Scotch. Eggs, that's right, I have nothing against marshmallow or chocolate, but when it comes to Easter eggs, I prefer mine a little saltier and since that holiday is right around the corner, I thought I would show you my version of this incredibly delicious treat and Speaking of Easter, if you think rising from a grave is impressive, wait until you try them, so let's go ahead and get started, and for step one we're going to have to boil some eggs and by boil I mean the steam, so what do we want to do? is to place a saucepan with a kind of tight lid on high heat and bring about half an inch of water to a boil and once that happens, we're going to very carefully place our eggs in the saucepan and the reason why you want to place them carefully because if you make a small crack when putting them in, they could burst while they are steaming, so be careful and once we have our eggs safely in the pan, we will quickly place them on the lid and lower the heat to medium high. and we set our timer for exactly six minutes and that will produce what we hope is a perfectly soft cooked egg, so unlike the more traditional versions, I personally am not going to boil the egg, I think this is far superior if the yolk is a a little runny and runny is not a good term, it will melt and as soon as the timer goes off 6 minutes, we'll quickly move it to the sink and hit those eggs with cold water to stop the cooking process, so this The initial splash of water keep them from cooking any further and then we'll add a little bit more and let them sit in cold water until they've cooled down and like I said, if you want to cook them hard, there's no shame. in your game, that's the classic method, after all, this is old picnic food, but like I said, I prefer the yolk to still flow a little when we cut them, but regardless of how far you cook the eggs once have cooled down. down we'll peel them and one good thing about this steaming method, besides you can get pretty precise levels of doneness, the eggs tend to peel very easily so we'll peel them and then a minor but important step before we continue, make sure.

You dry the eggs with a towel, okay, wet eggs are slippery eggs, which could cause a problem when we try to wrap them in our sausage mixture, so we'll peel them and pat them dry and set them aside while we continue mixing the sausage mixture. aforementioned sausage and the base for mine will be a sweet Italian sausage which I'm going to remove from the casing and keep in mind that any raw ground sausage mix will work here so this is just what I'm going to use because I like them all herbs and spices from the Italian sausage, blending the fennel, garlic, pepper, etc., but of course we're going to kick it up a notch so I'll give mine a nice healthy shake of cayenne and I guess a lot of you true believers will do the same and then I'll give it a good pinch of freshly grated nutmeg which will give it a very, very subtle breakfast sausage look and then lastly. but no less important when it comes to spices, we will add a pinch of dry mustard and once it is there, we will take a wooden spoon and give it a good mix.

You may have heard me say this before, don't run out of space. or daydream, think about things that you may have forgotten or things that you may want to add and it was right here that I realized that I had some chives to use, that would be perfect in this, so I stopped adding them and kept mixing and I had I've just been looking out the window, if that cloud was shaped like a boot I probably wouldn't have thought to add it, but we're going to give it a good mix anyway and by the way, I'm only doing four eggs here, that's actually enough filling. for six, but don't worry, as usual on the block, I'll have all the measurements exact, so we'll mix them up and once that's done we can move on to putting these things together, so what we want to do at this point is take a perfect amount of sausage mixture and we put it on top of a piece of plastic wrap and as you can see it's an oval shape and then we fold the plastic and press it with our fingers.

I don't know about an eighth to a quarter of an inch thick and once we've got that down we're going to place an egg in the center and you didn't forget to peel it, right? That will cause problems, so we will place an egg in our sausage and then we will carefully gather it in the palm of our hand and crush it like this until we can remove the plastic and then, very important, make sure we have a bowl of cold water next to us. side because really the only way this will work is if your fingers are wet, so you see me dipping the fingers of both hands into cold water and that will allow us to slowly but surely work the sausage meat around the egg until it's sealed, not easy to see. but it will be easy to feel where there is extra sausage meat, push it into the opening and finally as you push, squish and spread the eggs should be completely enclosed in a fairly even layer of sausage and again wet fingers are key so like You've heard me say that when we make meatballs, wet hands make soft balls and it's really the same here, so I went ahead and coated my four eggs in sausage, at which point they'll be ready for breading and for that we'll use the classic. three season breading system and you've seen us do this before, first we'll coat whatever we're breading with flour and shake off the excess and by the way, this is your chance if your scotch eggs aren't egg shaped, you can give them a little bit of shape here and then once coated in flour it's dipped in beaten egg and of course we'll make sure it's perfectly coated before your final stop.

A bowl of Panko breadcrumbs. or any breadcrumbs so any dry crumbs will work and once they are coated with panko the breading step is pretty much done and you'll notice I'm using the classic dry hands/wet hands method which means just one of your hands touch the egg. the other hand just touches the flour and breadcrumbs which makes everything much easier and much less messy and then once all of our eggs are breaded we make the decision that we can fry them right away or they can be refrigerated until they are ready to fry and yes, they can definitely be prepared. these the next day, but anyway let me go ahead and cook one right now otherwise the end of this video is going to be very disappointing and to do that we're going to carefully lower our scotch egg into 350 degree oil and fry it for De five to six minutes and one more thing we will discuss in the post is how to determine how long you should cook yours.

It will depend on how cold they are when you decide to cook them, but also how runny you want the egg, but anyway. I fried mine for about five and a half minutes, at which point we'll take it out and transfer it to a rack where we really want to leave it.rest for at least five minutes before serving, which will not be easy. because it looks incredibly tempting and almost worth risking third degree burns on the roof of your mouth, but hang in there and let it sit for at least five minutes, that'll give you the perfect amount of time to make some sauce if you want, so I left rest mine. about five minutes before I placed it on a nest of arugula and served it alongside some mustard aioli, which should really give you the recipe for a while, in fact you already know what I'm going to give you now it's half mayonnaise half Dijon with a shake decayenne in that scotch egg or at least my opinion is done, which brings us to my favorite part: opening the egg and warning that there is no way you can't see this, so we're going to intervene and I was trying really hard cut it.

Perfectly, I didn't cut it perfectly, but it didn't matter because it looked like this, how beautiful it is and like I said, although you can boil them for me, the key is to keep the yolk a little soft like I said. liquid is not the correct term, it is more like a melted yolk and then, since the inside of the eggs is not seasoned, I am going to give it a little salt and freshly ground black pepper and that, my friends, in addition to being absolutely beautiful . It is one of the best things you will ever eat in your life and, by the way, a curious fact is that they say that it was not invented in Scotland, but actually comes from a North Indian recipe that translates as narcissistic meatballs and when I heard that I thought what does this have to do with me?

Anyway, just a little historical tidbit and while they are absolutely fine, I think a little sauce is a nice touch and because of our melted yolk, it's almost like you're getting two sauces. something delicious to eat to let everyone know what a great job Scotland does with whiskey and ribbon, but I think this scotch egg deserves so much love so I really hope you give it a try and visit food

wishes

.com for all the ingredients. quantities and more information as always and as always enjoy macaroni and cheese in the classic Thomas Jefferson style version so I'm going to show you the basic steps to make macaroni and cheese and then I'll show it to you halfway through the video. how to modify the recipe depending on how cheesy you want it to be okay so all of these traditional

recipes

start with a roux we're going to melt some butter in a saucepan over medium heat and when it sinks listen to this listen to that when the the butter stings when you hear it start to foam and bubble, you're going to add the flour and you're going to get a very light roux, a very light color and texture roux, you're going to cook it over medium heat for about three or four minutes just to cook the starch out of the flour. .

I'm going to add a little bit of thyme, a little bit of cayenne and a little bit of white pepper to the roux. Now why didn't I add that to the finished cream sauce? Because I vaguely remember that in culinary school there are some spices. and herbal flavors that are oil soluble and come out better in oil than just in a liquid environment, so I could totally be dreaming, so I'm going to cook it for another minute and then pour in a cup of milk and whisk it in. in real quick, make sure the milk is cold, then you won't have any lumps, hot roux, cold milk with no lumps, then I'll add two more cups of milk and that will be your basic white sauce, now we're going to bring that up to a boil medium and while it's simmering I'm going to grate some fresh nutmeg, get a fresh nutmeg and grate it yourself 1000 times better, but if you don't put the cheap powdered stuff in it, I'm going to put in a couple drops that are different to the drops of Worcestershire sauce and forget about this salty taste, I'm done with the salt to taste, put a teaspoon, it's okay, don't question it, you'll see when the time comes.

Over low heat it thickens, we will let it boil over medium-low heat for about eight minutes, meanwhile you will grate the cheese. I have three cups of mixed cheeses. I'm using a mix of cheddar, gouda and gruyere cheese, which is pretty fantastic. Turn off the heat and add the cheese in a couple of additions, saving about three-quarters of a cup for the top. Now I have these cheeses left over, but for you I think you should use all cheddar, that's what Thomas Jefferson used Vermont cheddar, but for any cheese, your favorite cheeses would work. I think a sharp cheddar is really the best, but hey, that's just me and with the heat off, it's going to melt in there and form this beautiful creamy cheese sauce, so all our cheese. melted and the last thing here I'm going to add a teaspoon of Dijon mustard.

I don't like dry mustard, so now let's talk about pasta, let's go slower because I have to talk to you more. of these

recipes

for this amount of cheese sauce will require eight ounces of pasta. I'm going to use a whole box that weighs a pound, which makes a still delicious version, but not as cheesy and not as creamy, much lighter and much lower in fat if you want to split the difference you put in 12 ounces, so adjusting the amount of pasta you can really alter this recipe to your personal taste once you decide, make sure the pasta is well drained, throw it in the saucepan, no need to butter it.

Believe the hype, it's not going to stick, it might stick a little, that's okay, you scrape it out, you're going to pour the cheese sauce, you spread it out, then you're going to sprinkle it over the rest of the cheese and then the secret to For a perfect macaroni and cheese crust, you only want half a cup of breadcrumbs and you want Japanese panko breadcrumbs. You can find them too. Yes, they are in the store. Yes, don't argue, they are in the Asian section of your supermarket. then just a tablespoon of butter, mix it up, put it on top, that will stick to that layer of cheese on top and you'll get the best crust ever.

You'll put it in a 400 degree oven, which is kind of hot, I know, but I want the top to caramelize and brown. I mean, I'm not trying to cook the inside. I don't know why you would cook this for an hour at 350 or lower. I'm just trying. to brown the top everything else is cooked at 400 which took me about 20 minutes just watch it when it's golden brown take it out and that's it perfectly crispy crust okay I'm going to let this cool a little bit and I'm going to serve it and it's really incredible now see the holes in the pasta see the little hole there on the left the elbow for the one pound package of pasta those are not going to be filled with cheese sauce the pasta is going to It's very delicious, very tasty , with a lot of cheese, but it won't be like using cheese sauce.

If you use the eight ounce version of pasta, you will have much more cheese sauce. Okay, so it's up to you, Thomas Jefferson, the inventor of macaroni and cheese. the author of the declaration of independence, he and our founding fathers fought for our right to put as much or as little macaroni in our macaroni and cheese as we please, so let's never forget the principles this country was founded on and that's all , macaroni. and cheese, how easy it was, okay, go to the site, get the ingredients and as always, enjoy the shakshuka. That's right, we're making breakfast for dinner, although technically this was originally dinner that became breakfast, so I guess we're actually making dinner for breakfast for dinner, but regardless of when you serve this northern dish from Africa, it's always comforting and delicious and never fun to say.

In fact, sometimes when I'm not even preparing this, I just shout for no apparent reason shakshuka and now that you know about this, I'm guessing you'll probably do the same, but anyway let's go ahead and get started. What we're going to do is place a heavy skillet over medium-high heat and drizzle with a little bit of olive oil and As always, by a little I mean a lot and then we're going to add two ingredients, some chopped onions, which is very traditional, so like some mushrooms which are definitely not traditional and we also want to add a little bit of salt. period and although mushrooms are not a classic addition, I really think they are amazing in this and to me they just make the dish tastier and what we want to do here is cook these onions and mushrooms like I said over medium-high heat during I'm going guess and say about 10 minutes or so until they release all the excess liquid and start to brown and as they start to remove a little bit of color, that flavor will become meatier and, in my opinion, much more delicious, like this which, like I said, we're going to take our time and we're going to cook them until they look like this, so they look pretty good there and at this point we can introduce another key ingredient, our peppers.

I'm going to use three types, although they only seem like two. I've got some diced sweet red pepper and a Jimmy Dardello red pepper that's mild as well and then, as you can probably see, a sliced ​​jalapeño and we'll stir that in. and we'll cook it for about five minutes until the peppers start to soften a little bit and then once that happens, before we add our tomato product, what we want to do is add our spices and cook them for a couple of minutes in this mix. So at this point I'm going to add a tablespoon of cumin and a little bit of paprika and by the way, any kind of ground chili would work here, we're also going to give it a little touch of turmeric which by all accounts is super. good for you and you should try to eat a lot of it, we're also going to add a little bit of cayenne of course you already knew that was coming and then last but not least a little bit of freshly ground black pepper and we're going to add those spices. and we'll let them cook for a minute or two in this mixture to, as I like to say, wake up the flavors, which really has to do with the flavor of those spices that are infused into the oil instead of added after the tomatoes. come in when everything is a little wet and it really makes a big difference, who knows, but why take chances?

So, like I said, we're going to cook those spices for a minute or two, at which point we can finally add our crushed tomatoes and Of course, unless you're using fresh tomatoes, you're going to want to use those San Marzano tomatoes and I guess you could use one of lower quality if you wanted, that's up to you, but remember you're in charge of making sure your shakshuka is out of the hookah, so do what you want, but I'm going to go with the san marzano one and then, like I want to simmer this mixture for about 15 or 20 minutes, I'm going to go ahead and add a good splash of water so everything doesn't thicken or reduce too quickly and I would say medium heat is probably best, but you can adjust it up or down a little bit depending on what you're looking at in the pan, but I want to let this come to a simmer.

That's stirring occasionally for, like I said, about 15 or 20 minutes to give those vegetables time to soften and sweeten and generally to give all those flavors time to meld, so I let mine simmer stirring occasionally and about 15 to 20 minutes later. it looked like this and by the way, although we added a little salt at first, you'll definitely want to taste this for seasoning before adding the eggs on top, so make sure to check this especially for salt and then once we've determined this mixture. is cooked long enough, what we will do is prepare the surface for our eggs and what I mean by this is that we are going to take a spoon and make a kind of depression in that sauce, one for each egg that we have.

I'm going to place down, which in my case will be five, so I'm going to make five little wells that we're going to carefully place our eggs in and to do this successfully, here's a huge and very important tip: don't break the egg directly. in your sauce, break it into a mold first because you'll be able to see it before it gets in here, okay, very important, break it into a mold first like that, there's no possible way the yolk is going to break, wow, it looks like that one it broke! Anyway, let me rephrase this by using a mold to reduce the chances of the yolk breaking, but it could still happen and yes, I probably should have stopped the camera, taken it out and had them all come out perfectly, but I didn't. and no, it has nothing to do with ethics or keeping it real, it has a lot more to do with laziness, plus as you'll see, it's not really that big of a problem, so supposedly I wasn't that upset and then, a Once our eggs are down we will give each one a little seasoning with a little salt and freshly ground black pepper and then all we need to complete this dish is to continue cooking over medium heat, I would say, until our eggs are cooked to our liking which can be for someone like me very very soft for others who like it cooked all the way through like a hard boiled egg and although some people like to put this in the oven to finish the eggs I prefer to do it right on top the stove with a lid, except I don't have a lid that fits this pan, so in that case I just use a pan that works totally fine and this isn't going to happen very quickly, but you definitely don't want to go anywhere.

You have to pay attention so we're going to keep it covered and then every now and then we're going to take a little peek at our smoothie and right here it was getting close and one thing to keep in mind here if you wantMay your egg be soft. As I always do, you definitely want to err on the side of removing this too soon because the mixture is super hot and by the time you put this on the plate and find some toast, that egg will continue to cook, so I gave it a few more minutes and here I am, although it wasn't done yet I realized it was only a couple of minutes away so I proceeded to the finishing touches which you can really do at any time but I tend to do it last here so I'm going to finish this by breaking it down a bit of feta cheese.

To be honest, I usually prefer goat cheese, but this time I chose feta cheese, which is wonderful, and in addition to the cheese, I'm also going to give it a splash of extra virgin olive oil, it will add a little more richness and flavor and it will also scare me because it looks like raw egg yolk and last but not least some fresh egg. herb, I'm going to use Italian parsley, although I think cilantro is probably more traditional and that's it, as soon as you think your eggs are perfect, your shakshuka is ready, so let's go ahead and serve this while it's still nice and hot , so I usually recommend putting a little sauce in the bowl first and then topping it with an egg and then possibly more sauce and then of course we'll finish it off with the obligatory slice of toast, I mean, otherwise with What are you going to absorb all that goodness?

You have to eat some toast and then my finishing touch was a few more. drops of olive oil and yes, that was mainly for the photos and once I took a few of them, it was time to dig deeper and you'll notice that even though those eggs were pretty soft when we took them off the stove because that mixture of underneath it's so hot when you serve it it should be perfect and as I mentioned I like the yolk to be a little runny so this was perfect for me other people like to cook this all the way which is fine who ?

Should I judge your eggs, but this is exactly how I like mine and it's extraordinarily delicious? That wonderfully aromatic hot sauce is an incredible thing to poach those eggs with, and while I admit it may not be the most beautiful thing to watch someone eat, this is just so delicious, so hearty, so satisfying, so comforting, it's no surprise at all that has become such a popular dish in that part of the world, something great to eat, whether it's for breakfast, lunch or dinner, in fact, there's an old Tunisian saying that basically roughly translates to Anytime, Shaq shook and I couldn't agree more, so I really hope you try this.

Visit foodwishes.com for full ingredient quantities and more information, as usual, and as always, enjoy Clifton Springs Garlic Ginger Chicken Wings. and uh why is it called that you will have to read the post let's start first we need a chicken wing anatomy session that top part the part that sticks to the chicken is called drum the middle part is called flat and the end is called the tip, so let's break this into three pieces. You will run your knife between the drum and the fin until you can see where the joint hinges. Simply cut it until you can see the tip. joint, okay, look, now it's kind of a ball joint joint and put your knife right in the middle and it will go through like butter, so the other end, uh, what's the tip called, you're going to cut it right at the joint again. just move it around until you can see it and we're going to throw away the tips because we don't want them but you can make soup with them so there's five pounds of chicken wings separated in the drum and flat and I'm going to stop saying drum and flat now we're going to season that with a little bit of black pepper and salt because I'm not going to season my flour I want the seasoning on the chicken which is a frank's hot sauce which is the official hot sauce for chicken wings that we're I'm going to put a few tablespoons of that, mix that together and then we're going to pour in just a little bit of vegetable oil.

Now I'm going to use grape seed oil. If you want something neutral, okay, something that doesn't really have. any flavor and we'll lightly coat them with oil and then what we'll do here is coat them with flour and fry them in the oven, so we'll fry them in an oiled pan. frying pan, so put some aluminum foil on two half sheet pans, okay, I'm going to put a nice round cup, a plain flour in a garbage bag or a big plastic bag, I'm going to throw my five pounds of wings, okay? I'm going to group it together so it doesn't fly all over my face and I'm going to shake it and yeah, shake it and bake it really fun, so we're going to shake this until they're all covered, you can feel it.

Put them in there and make sure they're all mixed really well so there aren't any wet spots and voila, now they're floured or dredged, as they say in cooking school, you'll take them out and over again. Here I'm going to show you one pan at a time, but you're going to make two pans spaced out well and evenly now the pan is greased as you saw, but you also want to drizzle a little bit of that oil over the chicken wing so that the frying is nice and crispy. These are going to go into a hot oven, 400 degrees, and they're going to bake for half an hour and then we're going to turn them over.

Now they won't look very good at this point, okay, but don't do it. Don't be scared, they have half an hour to finish the fat and the connective tissue is starting to break down the chicken wing, which will make them sticky and start to caramelize and crisp up in the oven, so while those go for the second one. In 30 minutes we are going to prepare our garlic and ginger sauce which, interestingly, has a little bit of crushed garlic and a little bit of ginger, so that's up to you. I like both a lot. I'm going to put a big spoonful of hot sauce, which is optional, but I think you should say it, it's a sambal, which is an Asian hot sauce.

I have half a cup of rice vinegar, very important, and half a cup of packed brown sugar and maybe just a teaspoon and a splash of soy. Okay, that's just to bring out the flavor of that glaze again, try this when it boils and you can adjust the seasonings if you want and as soon as it's boiled and as soon as you're happy with the taste of it, turn it off. Now that our chicken is out of the oven, it's been an hour and a half on each side, it is delicious, crispy and with a very, very, very nice texture.

You are going to pour over half of the sauce, over half of the wings. You're going to throw him out. the bowl and they should be evenly covered now you don't have to throw them in here I'm just bragging you can move them around with a spatula or with the tongs so let's pour them back in. on the baking sheet and let them cool because people are going to go get them because they smell so delicious there's nothing worse than third degree burns from garlic and ginger okay let them cool for about five to ten minutes the sauce will soak in the layer. keep it a little chewy and crunchy and crunchy and oh that's good, so it's the Clifton Springs chicken wings, put them on your serving tray and open a couple of beers, don't dip them in blue cheese with celery sticks please , do not do it.

Anyway, head on over to the site for more information if you need to, and as always, enjoy the Greek Lemon Chicken and Potatoes. That's right, I've never attended anyone's big Greek wedding, but if I did, this would probably work, not only is it easy to make. and the incredibly delicious chicken and potatoes are pretty cheap, so not only would everyone love it, but it would be quite profitable, but I happily don't do catering, I do whatever, but anyway, let's go ahead and get started, and in the words of the Greek philosopher Plato. The beginning is the most important part of the job and that's certainly true with this recipe, so what we want to do first is put our chicken pieces in a bowl and what I have here is a whole chicken cut into sections and as amazing as This came out ideally, you'll use all the dark meat for this and I'll go over it in the blog post, but the thigh and leg sections work even better in this recipe, but alas, I ate a whole chicken so that's what I did.

I used. I'm just saying it at the end, but anyway, no matter what part of the chicken you're using, what we need to do is season them generously, so we're going to start with a bunch of kosher salt followed by some freshly ground black pepper and then we do a little dried herb, we'll do a little rosemary and a bunch of dried oregano and as someone may ask, of course you can use fresh herbs in this, but this is one of those recipes where dried herb just works better. We're also going to want to do some cayenne and a good amount of minced garlic and then we'll finish off what is basically a marinade with a little bit of freshly squeezed and, I repeat, freshly squeezed lemon juice and an equally large amount. of olive oil, preferably Greek, and that's it, so at this point, if we were just roasting chicken, we would mix this in and proceed, but no, we're doing chicken and potatoes, so at this point we're going to introduce some russet potatoes peeled and quartered yukon gold are also good at this, but personally I would stay away from waxy potatoes like russets, those don't seem to work as well and once they're in we want to give everything a good mix but not with a spatula, use your hand for this, actually use both hands for this, but since I'm always trying to keep my camera free of deadly chicken juices, I chose a spatula and it was as annoying as it took a long time. but I finally mixed it up and once mixed you can let it sit in the fridge for a couple of hours if you want which seems to be a popular option or if you want you can cook it right away which is what I'm doing. and it still comes out incredibly good, so let's go ahead and transfer this to a large, lightly greased roasting pan.

I generally like to place the chicken first skin side up and I'll make sure those pieces are well distributed before filling in the blanks. with our potatoes and by the way, don't discard any of the marinade, we'll spoon it in in a minute, but before we take an incredibly important step, we're going to drizzle in about half a cup of chicken broth or water. which will prevent the lemon and garlic from burning to the bottom of the pan, it is already if that caramelizes on the top of the chicken, but if all that blackens to the bottom of the pan when we serve this with the fat the pan. then it won't have that beautiful fresh lemongrass flavor that we really want, so we'll add a little bit of broth, at which point we'll pour the rest of the marinade over the chicken pieces and not just the chicken pieces that you want. pour some over the potatoes as well and once that's done it's ready for the oven so let's go ahead and transfer this to the center of a 425 degree oven for about 45 minutes or so until the chicken is cooked through and you What I want to do after about 20 minutes is take it out and add these chicken and potato pieces to the sauce a little bit and keep in mind that we're just pulling, not turning, okay, we still want to end up with the skin side still. . above and by the way, you can do this three or four times during the cooking process if you want.

I only did it once, but feel free to do it a couple more times if you want and once that's accomplished we'll go ahead and bust it out. Put it back in and continue until the chicken is beautifully browned and cooked through, which is what I'm looking at here and at this point we could serve it as is. It would be great, but we want to make it even more awesome. Hey, come on. We're trying to make the pantheon, so what we're going to do is transfer our chicken to our serving dish and keep it warm for a minute because what we want to do is turn on our oven to broil or turn it up to the highest temperature. you've got it and we'll give those potatoes one more mix with that deliciousness and then we'll throw them back in the oven or under the broiler for a couple of minutes to finish the crust and that's not only going to put those potatoes on top of the texture. continue to caramelize all that deliciousness in the bottom of the pan, which of course we're going to use, so at this point we can add our now perfect potatoes to our chicken pieces and then everything we're going to do.

To finish, add a splash of water or chicken broth to the roasting pan to dissolve and loosen all that goodness which we will then strain and pour over our chicken and potatoes and by the way, if you want you can put your Turn the flame on medium heat here just to keep everything nice and warm while you're doing this and of course you can taste the seasoning at this point you might need a little more salt but I predict it's going to be perfect and once it's done like me. I said we're going to strain it and put it on our plate and then we're going to finish it off with just a little bit of freshly chopped oregano if you have it and my version of Greek lemon chicken and potatoes is ready and I admit it.

At this point, chicken is just an excuse to enjoy these potatoes with that crispy brown surface on the outside and then that soft, creamy, delicious inside that's soaked in all that flavor from the chicken, herbs, lemon and garlic, and while the potatoes are my favorite, the chicken is equally delicious, in fact, I'm going to take a bite of thewhich would be the driest and most overcooked part, that little piece of white meat from the breast still attached to the wing and even that piece was tender and moist. and incredibly tasty, but anyway, let's serve this properly, that was just a little tease, although since it's Greek food, I think he's known as Socrates anyway, like I said, let's serve this for the official taste and, although normally I enjoy it as it is. just a little bit of that pan drippings on top if you're in the mood, some kind of cold yogurt sauce goes really well with this too, okay, I had some taziki sauce from some leftover takeout so I put it on a little That's over, but just some Greek yogurt with a little garlic would be nice too, so it's totally optional and up to you bro, you're the plate of your plate so it's up to you but it doesn't matter how you do it serve.

I think you'll find this to be one of the most delicious roast chicken and potatoes recipes you'll ever try. So simple, so satisfying, and so delicious that usually when people learn how to make this, they don't just do it once they make it. I eat once a week for the rest of your lives, it's that good so I really hope you try it and visit foodwishes.com for all the ingredient quantities and more information as usual and as always enjoy the dutch babies That is, unlike real babies, they are not annoying to have on your table in a restaurant, in fact, quite the opposite, you want to be sitting next to them and for a breakfast or brunch that looks as impressive as this, you are I'm not going to believe how incredibly easy it is to make, I actually take it back, you'll believe it because you're about to see it, so let's go ahead and start with what is also known as a German pancake and to make it ourselves.

I'm going to start by cracking three large room temperature eggs into a blender and a quick tip: I didn't have any room temperature eggs, I forgot to take them out ahead of time, so all I did was put those eggs in a bowl of warm water. for a couple of minutes and I had basically room temperature eggs so just a little trick, cold eggs don't work as well in this recipe and then after the eggs are cracked we'll also need some room temperature milk . just microwave mine for about 10 seconds to take the chill off, so we'll pour in a little bit of milk.

I'm also going to add a little vanilla and a pinch of salt. Some people like to put a pinch of cinnamon or something else. spices I don't but that's really up to you and then of course we'll need some flour and I hope when I pour this it doesn't ruin my shot well that was unfortunate we better switch to the ceiling camera there . let's go and believe it or not, that's just a very, very simple dough and we'll go ahead and take it and mix it completely smooth and by the way, this amount of dough is a little bit less than what you get in a traditional Dutch baby . recipe and I'll talk a little bit about that on the blog, but we're still going to mix it on high speed until it's very, very smooth with this kind of thing, it's usually not a bad idea to stop halfway through and scrape it up a little bit. with the spatula just to make sure there are no clumps of flowers stuck to the edge or bottom, but mine was in good shape so I blended for a few more seconds and once the dough is completely smooth, turn it off and set aside until you need it.

This will be very soon, so once the dough is ready, you're going to preheat a 10-inch cast iron skillet over very high heat and when that skillet is extremely hot, we're going to pour in about two or three tablespoons of clarified butter, which As you can see , I didn't rinse very well, so I obviously mixed a little water with this butterfat and for that I was rewarded with extreme splatters. Seriously, a Dutch baby could have done a better job clarifying that butter so I could probably edited it, but you know I secretly like to show you my mistakes, but anyway we're going to add a little bit of clarified butter and then continue pouring our dough right in the center and, if your pan was heated properly.

It should really bubble like this, at which point we'll very carefully transfer it to the center of a 425 degree oven for about 20 to 25 minutes or until it looks like this, it should be nice golden brown and extremely fluffy oh. By the way, if any of your guests are going to see this, which by the way is what the cool kids call Instagram these days, or so the cool kids have told me, but if you want to see it in its most vertically impressive form. Say you're going to want to be there when it comes out of the oven and at that point we're going to finish this the old fashioned way with a little butter, lemon and sugar and by the way, I like to leave it there. the pan for two reasons will keep it nice and hot, plus you'll get these awesome sound effects as you finish this, so first we're going to drizzle and spread on some melted butter which, as I just mentioned, sounds great and you can hear it too. how crispy that surface gets as I brush it, so we'll do a generous application of butter followed by the juice of half a lemon.

By the way, I'm using a Meyer lemon. kind of sweet and delicious lemon, try to use it if you can find it and again we will get those incredibly attractive sound effects and then after the fresh lemon, we will finish with some powdered sugar, we are going to want a very Sprinkle very generously, remember not there's sugar in the dough so sprinkle it well and once we're done our dutch baby will officially be ready it looks pretty impressive so let me go in and cut a little piece off to try and say one of these 10. The molds inches will yield four servings, which is pretty close, they're only two apart, but of course the serving size is up to you.

You are the mother of this Dutch baby and you will be the one to decide what is best for this delicious child. you can really see in this shot the magic of the dutch baby it's that play between the crunchy and the creamy and if this was just michelle and i we would eat right out of this pan but let me play one so I can take a few extra photos and also opt for the official flavor, and of course, if you put it on a plate, no reasonable person would have a problem with you sprinkling a little more butter, a little more lemon, maybe a little more powdered sugar, and above and beyond , great textures here, this has a beautiful crepe flavor that would be equally delicious with different toppings.

We went with the traditional lemon butter sugar here, but any type of fruit syrup, fresh fruit maple syrup, etc., will totally work here and of course, if you're a real gamer, you're already thinking of dozens of alternative variations. sweet and savory I guess if they turn out amazing you'll share them with me so I can take some credit, that's fair, so I really hope you try them. Head to foodwishes.com for all ingredient quantities and more information as usual, and as always, enjoy Nashville hot chicken. That's right, when I first heard about this stuff, I thought it was some kind of internet hoax.

I was supposed to believe that they are taken crispy. southern fried chicken and then before serving, they drench it in cayenne-infused lard. I mean, it sounds totally made up and possibly illegal, well, it turns out it's not made up and it's completely legal, and it's one of the most incredible fried chicken dishes you'll ever have. so I'm really excited to show you my version and that's going to start with what is basically a marinade so we're going to go ahead and add some buttermilk to a mixing bowl and by the way for the record in the original recipe this it's just regular whole milk but I prefer buttermilk and then as you may have noticed in the intro picture this is always served with pickles which of course come in brine and I'm going to add some of that brine directly to this mix, followed by a very generous amount of hot sauce and one that people like to use on wings is very popular for this but I don't like that brand don't tell them they could be a sponsor so I'll add a less popular one . but what I think is a more delicious Louisiana hot sauce and last but not least we're going to crack a big egg and then we're going to take a whisk and we're going to mix it well and as soon as everything is completely combined our marinade is ready and that's it. for our chicken, which, as you can see here, has been cut into the traditional eight pieces, of course, we have two legs, two thighs, a couple of breasts and a couple of wings, and I know I've shown you how to cut a chicken before, so I'll try to remember to add a link to the blog post, but anyway we're going to need some cut up chicken that, ideally, you'll have sprinkled a little salt on the night before and left in the refrigerator, but I I'll be honest, I didn't do that as it was a last minute decision for filming and as you'll see this will still work wonderfully, but if you can plan it, seasoning it the night before is better. and that's another topic that I'll explain in detail on the blog, but anyway what we're going to do is we're going to go ahead and pour that marinade over our chicken and then take our tongs and make sure that all of that is mixed well, the chicken pieces are Famous. for your nooks and crannies, so I'm editing this, but take a minute or two and make sure all of those pieces are completely covered and then once we've got that done, what we're going to do is wrap it up and transfer it to the refrigerator for two to four. hours now, can you do it less time?

Yes, can you do it longer? Sure, but I only guarantee the same results if you do it for two to four hours, so we're going to stick it in the refrigerator and while we're waiting we can go ahead and make our seasoned flour, which is super easy because all we're going to do is take some all purpose flour and add some fine salt and sure if you want you can use kosher but I prefer the fine taste yeah that was it. It's a joke at least to some people, but anyway we're going to add a little salt to the flour and stir it in and in case you're wondering why we don't add a bunch of other spices to this, that's because We'll Finish this applying that highly seasoned hot sauce, so we're just going to use flour and salt occasionally, once that's prepared and assuming our chicken is marinated long enough, we can go ahead and take it out and start dredging. double dredge to be exact so what I like to do this is take the chicken out of the marinade and wipe off any excess and let it drip back into the bowl before I put it on some paper towels because what I want to do.

Here I sort of erase that excess liquid and I do it for two reasons, because this is going to be dredged twice, which means it's going to go into the flour twice. I like to do the first application of flour without the chicken being too wet, so we're going to take that chicken out of the marinade and dry it a little bit with paper towels and then the other reason why we don't season overnight with salt, I'm going to give them to these pieces a little more. season with salt right here and at that point we can start the double dredge process so we'll take our chicken pieces along with our reserve marinade oh don't throw that away we'll need it and we can start this double dredge as shown. so we're going to take a piece of chicken and we're going to toss it in our flour and we're going to roll it until it's completely coated and you can't see any wet spots and we're going to go ahead and shake off the excess and pop it good.

Return it to our marinade and we'll stir it until it's coated and then we'll let most of the excess drip off before returning it to the flour for the second dredge and once it's been thoroughly and carefully coated a second time, we'll transfer it. that to a rack and that's fine so to summarize first we wet it, then we dry it, then we wet it, then we dry it and that's really the key to Nashville hot chicken perfection and talking about the keys that we want to do. I'm sure we're using the old wet hand, dry hand method.

Well look how I'm using my left hand just for the flour and my right hand just for the milk mixture, that's definitely the recommended technique, otherwise it's very tricky to work with. As bad as it is, it's already very messy, but we don't want to make it worse by having fingers full of dirt, so we'll use that old wet and dry hand and continue until all of our chicken has been dredged twice and then what are we? What we're going to do next, which is a very underrated step, is we're just going to let this sit on the counter for 15 minutes to dry a little bit.

Well, that will give the coating time to dry. Set it up and I really think you get better results and it really helps if you use a rack like I'm using here so there's some air circulation underneath, but if you don't have a rack for whatever reason it could just get wrinkled. We put some aluminum foil on that works as well and then what we want to do during those 15 minutes is go ahead and do oursauce, so in this pan I'm going to put a little bit of butter and a little bit of shortening. I don't think I've ever said that. before and then to that we're going to add a little touch of cayenne, in fact we're going to add a whole tablespoon, you know, it's two tablespoons and by the way, if you think that's an incredible amount of cayenne, the actual original recipe is about three or four more times, so I'm going to do this with just two tablespoons of cayenne and then we're also going to add a little bit of garlic powder and a little bit of sweet paprika and speaking of sweet, we want to add a little bit. of brown sugar and a touch of salt as well as a little freshly ground black pepper and once we have everything together what we will do is place this over medium-high heat and the only thing we will need to do is cook it for a couple of minutes, stirring. until those fats melt and everything gets hot and sure this can be a little scary but fear not the food gods hate cowards so have faith and if everything goes as planned it should look like this and once it's ready, we'll turn off the heat and keep it warm on the back of the stove until we need it and assuming our chicken has already rested for 15 minutes, we can go ahead and start frying and today we're going to do that. in a cast iron skillet that will be filled about a third full with vegetable oil and heated to 350 and once our oils come up to temperature, we will carefully place in our chicken skin side down at least for the breast and the thighs, legs and wings.

It doesn't matter and of course once we add that the temperature of the oil will go down but then it will go back up and what we're going to try to do is maintain a temperature of 325 which might mean that you're just staying at medium heat- high, but maybe not, so it will be up to you to cook by adjusting that temperature, adjusting it up and down a little bit and as far as cooking time goes, it will be 8 to 10 minutes per side but I don't guarantee anything and You should really check with a thermometer and get to at least 160 internal temp and if you want feel free to turn it just once but that's not how I do it, what I like to do is let the first side sit for about six or seven minutes and then I'll go ahead and flip them and give the second side about six or seven minutes and then I'll flip it for another minute or two and then if it needs more time, I could even flip it again and do it.

What happens with these extra turns is that because some of that layer is above the surface, it cools a little when we turn it over, we get a sort of twice fried effect that will result in incredibly crispy chicken. , this is how you do it and I have great results with it and if you are afraid that it will absorb more oil that way, don't do it, it really doesn't and I still mentioned that we are going to spread this with lard so I'm not I'm sure that's really going to be a problem and of course if you fried the chicken before you know that all the pieces won't finish at the same time so I took out my wings first because they finished first and then continued until everything was cooked perfectly and again, to be safe, you'll want to check with the thermometer we're shooting that there's at least an internal temperature of 160.

So once we've determined that our chicken is cooked long enough, we'll remove it to a rack to drain and, by the way, in case you're wondering, Noah wasn't trying to be artsy with this shot where you blur the foreground and then focus on the background, that's more, so I don't know what I'm doing, like this that at this point let me go. go ahead and distract you by grabbing a fork and making you listen to how crispy this comes out, but as good as it looks, it tastes even better, so let's go ahead and plate it, and there's really only one acceptable way to do this and that's on top. of sliced ​​white bread, okay, the cheaper the better, okay, we want something that contains no fiber and even fewer nutrients, so we'll place our hot fried chicken on what technically qualifies as bread and then we'll finish this off by generously spreading our spicy . sauce preferably on both sides and by the way in Nashville they literally dunk the chicken pieces in vats of this stuff so I'm sure there are some people in those parts who laugh at me with my delicate brush so yes I would prefer mix these pieces with the sauce or dip them, that's up to you.

You're the one who chooses how to sauce your Nashville hot chicken, but we're still going to liberally apply our spiced buttermilk lard mixture and then right here. If I were a famous food photographer, I might have left those drips, but I'm not, so I wiped them off and then, for a finishing touch, we'll finish this off with some slices of bread and buttered pickles. We definitely want something sweet. side here so we can balance out the spiciness of the cayenne and that's it our Nashville hot chicken is ready and it looks absolutely stunning so let me go ahead and grab this napkin on the cutlery and not use it and I'll go ahead and grab one leg. and bite into what is probably the best fried chicken ever, just incredibly crispy, that meat is moist and flavorful thanks to that tangy buttermilk marinade and then permeating everything, we have that butter and lard infused with cayenne and spices which is just an absolutely amazing bite of food and Since I was in a hurry and I only spread sauce on one side of the chicken, I'm going to stop and spread a little more and I believe in the business called we're butter, but anyway that's it my take on Nashville hot chicken.

Normally I would have filmed eating the rest of that piece and probably one or two more pieces, but this video is already too long so I'm going to stop here and end by saying that I really hope you try it. soon, visit foodwishes.com for full ingredient quantities and more information as always, and as always, enjoy twice-baked potatoes. That's right, we took something that was delicious cooked only once and cooked it a second time anyway, why human nature, but still? If you're looking for a side dish for a special occasion dinner, this one is very tasty, visually stunning, and really isn't that difficult to make, so check out step one.

We are going to scrub, wash and dry four russet potatoes, obviously you can do the same. as many as you want and just like selecting a

chef

, short fat is always better than long thin ones, okay, so we have our four very sturdy potatoes, we'll put them on a baking sheet with some aluminum foil, I'll spray them just a couple drops of vegetable oil and give them a little massage, that's okay you don't need too much just enough to coat the outside, once they're oiled we'll go ahead and throw them in a preheated 400 degree oven. For about an hour or until this happens, a parry knife will go in almost effortlessly.

You want them to be fully cooked. Okay, you're going to take a towel, wrap a paring knife around it, and cut it. the top I want you to go up about two-thirds of the way, so just like you see me doing here, cut all the way around, you're going to remove that top, you're going to grab a spoon and you're going to scoop out as much of the potato as you can without ruin the outside and because it's fully cooked it won't be that hard to do and of course you'll also get the potato off the top that you cut off and then By the way, don't throw that piece away, we'll use it to make them more visually impressive, so you're gonna put the potato still pretty hot in a bowl and then we're gonna add stuff now keep in mind.

This video is a technique video, not a recipe, not only do I want you to not follow my recipe exactly, I will be a little disappointed if you do, this is the kind of recipe that you really want to tell based on your personal tastes. Alright, so we're going to scoop all of that into a bowl and while it's still hot, I'm going to add a few pieces of butter and that's really not much. I could have used more. Okay, I'm also going to add. some finely chopped green onions and I'm just going to stir them quickly so the butter melts, those green onions are going to steam a little bit in that hot potato and yes, I switched from a spoon to a fork, thanks for I notice and then, Of course, we're going to season it with a little bit of freshly ground black pepper, a good amount of salt and a little bit of cayenne pepper, at which point I'm going to add a handful of white cheddar cheese, okay, I think that works better.

As for the color and the yellow cheddar cheese, but the same difference and once the cheese is mixed with the last two ingredients, I'll do it a little bit right here. I'm going to pour in some cream and an egg yolk and the reason why I do it. This way, in case the potatoes are still too hot, I don't want to scramble the egg yolk, so by doing it this way, we're going to mix it in a little bit more gradually and again I'm going to keep reminding you that all of these ingredients are optional. do this any way you want, you can use buttermilk, basically, you can simulate your favorite mashed potato recipe, you want to accompany it with bacon bits or more onion or different types of cheeses.

It would be crazy not to experiment and of course, let's try that if that doesn't taste good twice baked potatoes won't taste good that makes sense so make sure you try it especially for the salt and once you're happy with it , we will be ready to fill. the potatoes and before we do that, we're going to do a quick little trick that I invented back in 1981. We're going to take the top that we cut off and put it on the bottom, which will add some extra height to this and as anyone will tell you that a people like things that are taller, that's why tall people make more money than short people, true story and then you're going to divide your mixture between the four potatoes and one of the things I love about this recipe is that extra. slice of potato underneath and the extra stuff that we mixed in these will fill up and it will look like you have more potato than you started with in kind of a cool illusion, so anyway divide that mixture evenly between your potatoes and at that point, We're going to take the tip of a fork and go around and mess up the surface;

It may have smoothed out while you were placing the material on the potato, but we want as many nooks and crannies as possible, that's what we're going to achieve. Give it a really, really cool look after you bake it the second time, all good, looks good and then before we go back in the oven, we're going to brush the top with a little bit of melted butter, just a little bit, as you can see here and then . Last but not least, maybe a little paprika on top for a little extra color. Put them back in the oven for about 20 minutes to half an hour until they are spectacularly beautiful.

I mean, look at that and you can see my pretty impressive looking pink pig. the bottom so I'm really excited right now and of course I have to try this for the video to be official after of course touching the crispy buttery surface and then we'll go in oh yeah just amazing so I said there's nothing wrong with normal. baked potatoes, but this is on another level. I mean, why eat a poor quality potato when you can have a super tuber? By the way, you're welcome, famous rappers looking for cool new rhymes, but anyway, if you're looking for a special occasion. potato garnish for your next fancy meal, try them, visit foodwishes.com for all ingredient quantities and more information as usual and as always, enjoy falafel, that's right, falafel is one of those rare foods like fries and pizza that practically In fact, everyone loves it when I meet someone who doesn't like falafel.

I have to admit I'm a little suspicious. I mean what I don't like about this crispy fried chickpea fritter and although I don't think there's much danger in this video. Putting your friendly neighborhood falafel joint out of business, this actually turned out pretty well and I think you'll be surprised how easy it is, so let's go ahead and start with the star of the show chickpeas, also known as chickpeas. or as my family called them adult chichi beans and for the amount I make I am going to use a generous cup of dried chickpeas and take a look at them, they look very good, they seem a little wrinkled, let's say brains and What we have to do is soak them before using them, so pro tip if you want to do this today, make sure you do this step yesterday, because what we need to do is cover them with cold water and let them soak at least overnight.

Personally, I think 24 hours is better, but overnight should be fine, so like I said, we'll cover them with a few inches of cold water and place them somewhere where there's a good chance they won't fall over. and as long as you've covered them with enough water the next day, they should look like this and then what we'll do at this point is drain them very, very well before transferring them to our food processor and adding the rest of the ingredients are okay, a blender will work pretty well and yes you can do it by handgrinding or chopping it, but that will take a lot more time, so try to find a food processor, I guarantee one of your married friends has one, just borrow it. one day tell me you're going to make the falafel worth it but anyway we're going to go ahead and pour in our now very well drained beans to which I'll add some chopped onion and by the way, although this is It's going to process, I think it will blend more evenly if you first start by chopping the onion nice and small, so I'll add about half an onion along with a whole bunch of minced garlic.

We will also need a whole bunch. of freshly chopped Italian parsley some people also like to use cilantro here or a combination we're also going to need a little salt and a little freshly ground black pepper we're also going to throw in a tablespoon of ground cumin or cumin like me I think it's supposed to which should be pronounced as well as a little bit of ground coriander and then we'll surprise the world by putting a pinch of cayenne and a little touch of baking soda, not baking soda powder, and a spoon. flour just a little not too much okay one of the big decisions with a falafel mix is ​​whether you want it with more bread or more beans and I prefer the cap so I personally don't want to put too much flour here and then at the end, but not.

At least we're going to squeeze in some lemon juice and that's it. Do you need to give him a mixture like this before processing? Probably not. I'm not sure why I did that, but it's too late. but anyway, once all the ingredients are together, we're just going to process this by pulsing intermittently to start, of course, and what we want to end up with here is something that's pretty finely ground, but not a puree, okay , we don't want it. to blend this or make it into a very fine paste and with something like this it's always a good idea halfway through to take a little break remove the lid take a spatula scrape everything down the sides give it a little bit of mixture In case you there are big chunks that refuse to mix together so I did that and I recommend that you do the same and we'll continue to bomb it until like I said we have a very finely ground mixture and instead of trying to think of a very clever way to describe it , let me show you this is what I think you want, very finely ground but not pasty, so we don't want to go too far, but it has to be fine enough to hold the shape because soon we are going to shape them into balls and other shapes so it looks nice and at this point we can transfer it to a bowl and press it and pack it and then what we want to do is cover this and let it sit for an hour or two before we start forming our falafel and yes I have done it without letting it sit and it works, but by putting it in the refrigerator for an hour or two those flavors will really meld and it will go away. to make it a little bit easier to work with, which is never a bad thing, so I put mine in the refrigerator for a couple of hours, after which we're ready to shape it and I'm just going to roll some balls, I'm going to use a . of these little sherbet balls that not only give me the shape I want but also ensure that they are about the same size each and, by the way, a tip, if you wet your fingers, they are much easier to work with, of In fact, there is an old saying.

In the falafel industry, wet hands make soft balls and it really is true, so we will give our falafel the shape we choose and at that point they will be ready to fry, so we will cook them in 350 degree oil for about five minutes and of course that time will vary depending on your size and shape, but for the ones I did here, five minutes was almost perfect and I'm just playing with them here, you don't have to do this. I was bored, so I stirred them, but like I said, we're going to cook them for about five minutes, at which point they should look this wonderfully golden and crispy on the outside.

Oh yeah, they look ready, so we'll transfer them. those on a rack to cool for a minute and we'll take a bite so you can see that beautiful inside, look at that beautiful color and right here you can see that texture on the inside very well, it shouldn't be too wet. It shouldn't be too dry, it should have the texture of falafel and as you saw in our last video, I served them with a little tahini sauce as a sauce, which is a very simple and beautiful way to serve them and I hear you. They look amazing, but chef

john

, I don't have a deep fryer, there is no way I can make them right.

I have good news, you don't need a deep fryer instead of making balls, just flatten them into patties and fry them. a couple of minutes per side works wonderfully and they really do turn out just as beautiful and, as you're about to hear, just as crispy, not only does that technique work, but if you're going to throw yours in a pita to make the falafel sandwich traditional, that way actually works better, so I put a couple on a pita bread that I spread generously with hummus with a little tomato, cucumber and onion and of course I finished it with a drizzle of tahini and that, my friends , for a sandwich that was not invented. in America is amazing, just one of the best fast food in the world of all time and I know it's a concept that a lot of people find difficult to understand, healthy, delicious and beautiful fast food, but anyway that's it, I'll finish the rest. of that and I really hope this demo has inspired you to try them and if not, I'm not going to lie, I'll feel terrible.

You know, some of these puns are perfect, but seriously, I really hope. Try them soon, so visit foodwishes.com for all ingredient quantities and more information as usual and as always, enjoy the fries, that's right, forgotten fries, home fries, french fries, They all get more publicity, but that's okay, the cabin. Frying is a great frying in its own right and can be done quite well in the oven, so here we go, so we'll start by cutting some potatoes into round slices about a little over a quarter inch, a little less than a half inch. inch, I guess it would be 3 8 of an inch.

Now I'm using Yukon Gold here. I normally use russet potatoes which are a little starchier and probably a little better for this, but I had Yukon Gold on hand so I decided to give them a try. and they work well and as long as you wash them very well there is no need to peel them, so I will leave the skin on after cutting them. I'm going to go ahead and rinse them with cold water, all good. to rinse off the excess starch, that's why the water gets cloudy, you're going to rinse them, drain them and dry them as best you can with some paper towels, okay, and you're ready.

I'm going to go ahead and spray some. olive oil, I'm going to use a little bit of black pepper or a little bit of cayenne, a generous amount of salt and then a mixture of dried herbs that you've seen me use before provence herb, which is thyme, rosemary, oregano, marjoram and, usually, a little. of lavender, which are those little light purple buds that you see there and no, I'm not measuring any of that, this is all to taste, okay, so don't be afraid, at that point I'm going to go ahead and mix this , use what you want, but a bare hand really is the best tool here, once they're evenly coated, I'll go ahead and place them on a baking sheet.

Normally I use foil and they come out a little crispier with foil but in this case I decided to go with my silicone mat because I hadn't tried it in a while and I forgot if it worked or not so I decided to stick with it. I'm going to give them just a little extra salt sprinkled on top. so we're going to place them down, we're going to space them evenly and we're going to put them in a hot oven. I want you to preheat it to 425 and we're going to put them in for 15 minutes, okay? and after 15 minutes they will start to fry in that oil, we're going to go ahead and turn them over, put them back in for another 15 minutes and we'll basically repeat this process until they're golden brown and cooked however you want, so after half an hour they started to come closer , but I wasn't satisfied so I put them back in another 15 minutes and they were looking much closer so I could have put them in for a little longer but I decided to go with an optional step here.

If you have one of these cooling racks on these baking racks, transfer the potatoes on top, put them back in the oven like this and because you're going to get that air. the circulation underneath really helps them crisp up so I put them back in for about, I don't know, it was like 10 minutes, maybe 8, 10 minutes, something like that and when they came out I finally felt happy so I said the last one passed. It is optional, you can leave them in the pan until they are as golden and crispy as you want and voila, some simple and delicious home fries, if made correctly, they should be somewhat crispy around the edge, but still somewhat tender on the outside. inside, okay, think of it as a fat, succulent potato chip which, by the way, would be a great name for a band and you can hear that that's what they're supposed to sound like and, by the way, they're called potato chips because They are supposed to look like the roof tiles of a cabin and by the way, if your house has a potato chip roof, I would love to see the rest of the house and there you have it, who isn't looking for another delicious potato, simple and easy to do? side dish, I know I always am, so anyway I really hope you try them, visit foodwishes.com for all ingredient quantities and more information as usual and as always, enjoy your first turkey, that's right, a completely technique free turkey procedure for beginners and novices and although this procedure requires no technique and is ultra simple, it still guarantees you a magazine cover quality bird every time, so here we go, I want you to take a roasting pan or large baking dish. enough to fit your turkey and then the bottom you're going to put in a sliced ​​onion, a sliced ​​carrot and a chopped celery rib, just put it in the bottom, that's it, you're going to take the turkey and unwrap it, rinse it.

You see the paper towels, I want you to pat them well and dry them inside and out. Now we're not going to play with any of the entrails. This is just about roasting a turkey, so sometimes I cut off the tail, which is sometimes cut off for you. it's mostly fat and then take out the gizzard pouch and the neck and of course don't throw that away. You can watch our video on how to make sauce, but this video isn't about that, it's just about the bird, all good, first step. here I'm going to take my seasoning mix that will be in the blog post, basically just salt and pepper and we're going to generously season the inside cavity.

Well I guess that's redundant, there are no outside cavities so you'll season the inside and then I'll really have to ask you to do this, I'm sure there's nothing more grotesque and disturbing in the culinary world than those burnt turkey wing tips that They stick out in the air. God, I hate them, so please fold your wings down like this. it will look better, it will be flatter and I personally will feel much better, so our turkey will be practically ready for the final steps. I'm going to have you melt a couple tablespoons of butter in a small skillet, use medium heat and when the edges start to brown, you see just a little bit of color around the outside, then you're going to add a handful of sage leaves and rosemary, once you add the herbs, I want you to cook it in that hot butter for 60 seconds, no more, no less, so basically we're making a quick and easy herb butter.

Okay, turn off the heat and then with some tongs, I want you to take out the herbs. It's okay, they have holes, so they're easy to take out. grab and you're just going to stick that into the cavity and as the turkey roasts, that's going to smell things from the inside out, okay, we're going to tie the legs together, just grab some butcher's twine or you can always use dental floss. true story okay but just tie the legs like this nothing special okay I'm going to the next step which is my favorite because I get to paint a turkey with butter okay come on what part of that doesn't ring a bell? fun, so you're going to take that herb butter that we sizzle, sage and rosemary in and we're going to paint the entire surface of the turkey and that's really the secret to getting that amazing magazine cover look after it's covered.

We're going to take our seasoning mix, our salt and pepper mix and we're going to season the outside very generously so almost any exposed surface should have a little bit of salt and pepper on it, don't be afraid to flip it over to get the sides and those little cracks and once it's seasoned your job is done, put it in a 325 degree oven and don't do anything to it, no basting, no foil, no poking, no anything, just let it cook, as a general rule of thumb about 15 minutes per pound approximately, but you can't use a thermometer.

I think mine is ready when the middle of the thigh registers between 170 and 175 degrees and that's it. Some books and websites will say between 175 and 180, it's all up to you. I like a bit. lower than that, so mine weighed around13 and a half pounds and it took about three and a half hours or so now all those beautiful juices under the turkey of course you're going to pour them into your gravy or make a gravy out of it you can watch that video if you're not sure you want to let it sit for 15 20 minutes at least, so it's perfect, you can bring the rest of the things to the table, reheat your sides, etc., and then. listen to this oh yeah, okay, that beautiful brown skin, the meat still moist and tender now I'm not saying it's bad to brine, smoke, fry and do all those other tricks, no problem, you can do it if you want, no I do. against all those fancy techniques, you just don't have to do them and if you're just starting out, forget it, just do this simple method and then next year maybe try something a little more adventurous, I mean look, look at that. a magazine cover you made, I can't believe you did that, I can actually totally believe you did it because it's easy anyway, I hope it helps you, I hope you have a great vacation, visit foodwishes.com for all the final details and more information, as always. and since you always enjoy macaroni salad, that's right, I can't believe it's been so many summers and I haven't shared my opinion on this iconic summer side dish.

I mean, I shudder to think about what you've been wearing, no offense, so I apologize for the delay, but hopefully, after you see and try how wonderful it turns out, all will be forgiven, so let's move on and Let's start with the dressing and one of the keys to a great macaroni salad is to make the dressing first for reasons I'll explain. in a second, we're going to start with some mayonnaise and of course we're going to use full fat mayonnaise and to the mayonnaise we're going to add a couple tablespoons of Dijon mustard, to be honest, yellow mustard seems to be more. traditional, but I really like the Dijon better here so a little bit of mustard and then we're also going to need a little bit of vinegar and for this I recommend distilled white vinegar and not that you're going to ruin this by using a different vinegar, but actually this is just here for the acidity and I think we want something that's neutral in flavor and then we're going to need to season it a little bit with a shake of cayenne pepper and some freshly ground black. pepper and of course a little bit of salt and we'll take a whisk and we'll mix it up and that's basically the base of the dressing for this macaroni salad except for one key, crucial and controversial ingredient, sugar, so while it's true That their classic American deli-style macaroni salad uses a kind of sweet dressing.

I think the most popular recipes call for too much, like half a cup or two-thirds of a cup of sugar, so I'm just going to ask for one. or two tablespoons, which I think provides a lot of sweetness, especially since we're going to add a lot of sweet vegetables and once it's all mixed together, the liquid portion of our dressing is ready and we need to move on to the solids, aka chopped vegetables. cubes. so we're going to start with a bunch of finely chopped celery and a little bit of grated carrot and then we want some onion in this and I'm going to use the white and light green parts of some scallions, but just regular onion will work fine and then to give it color, sweetness and a little bit of bitterness, we're definitely going to do some bell pepper and I'm going to use several types I'm going to go with a little bit of red pepper and then also a little bit of green pepper in the form of poblano and jalapeño and then we'll take a spatula and we'll mix this together and I really think it's important that we do this step before we cook our pasta okay because these vegetables will almost pickle quickly in this dressing okay the salt the sugar the acid will draw the liquid out of those vegetables. to firm up and give it crunchy texture and I really think it makes a little difference and also no one can prove otherwise and once it's mixed, we're just going to keep it in the refrigerator while we prepare our macaroni with I'm going to leave that spatula right there because we're going to use it to mix up the salad so we're going to keep that in the refrigerator and move on to our elbow macaroni so what we have here is a pound of elbow. macaroni, there are approximately four cups and we are going to cook them in boiling water with plenty of salt and I said cook, not undercook, we are going to cook this until the end as if we were going to eat it hot, I have no idea.

Who came up with the idea that you're supposed to undercook pasta for a salad, but that's not true unless you want a macaroni salad with a horrible rubbery texture? I mean, who knows, maybe so, but assuming you want a nice texture, I recommend cooking it. full time, at which point we are going to drain it very, very well, so pour it into a colander to let it drain and under no circumstances rinse this pasta for this particular salad, that is the biggest mistake you can make, so don't do it. make. Don't do it, just let it sit and drain for about five minutes and every once in a while I want you to give it the old whisk that will help remove some of that water and once we're satisfied that our macaroni is very, very well drained , we'll transfer it to a large mixing bowl and proceed with probably the most important step of this entire process: mixing and cooling the macaroni.

What we're going to do is take our dressing spatula and we're going to use it to mix this macaroni from time to time until it cools to room temperature and while we're using the dressing spatula we're definitely not going to add any dressing until it's cooled down. It's okay, if you add mayonnaise. hot macaroni dressing, what you're going to get is a very greasy macaroni salad and what's going to happen here is that you're stirring and cooling, a very thin layer of starch is going to form on each of those macaroni pieces. and that thin layer of starch has been shown to more effectively grab and hold onto that mayonnaise-based dressing.

It's true that they have done studies at the Mayo clinic, but anyway, like I said, we want to cool it to room temperature and if everything went as planned, those macaroni pieces should be sticky enough to stick to your hand, so that's perfect and yeah, I'm going to stop touching the macaroni now and at this point we can finally go ahead and add our topping and like you. You're mixing this if you're thinking, man this is too much dressing, it seems a little wet, don't worry because you prepared your macaroni correctly so when it's ready to serve, it will be completely and perfectly absorbed, trust me and for the way it doesn't we're going to taste it at this point okay we don't want to season this until the macaroni has completely absorbed the dressing and is at the temperature that we're going to serve it at so what we're going to do is we're going to wrap it up and put it in the refrigerator for at least four hours but it's best to overnight which is how long I left mine in the fridge and then the next day when we take it out it should look like this and As predicted all of our dressing has been absorbed perfectly and what I like to do at this point is take the spatula and give it a good mix so we can really see what we have and although you can definitely serve it like this, I usually like to refresh it.

Add it a little bit with another small spoonful of mayonnaise and just a little bit of cold water, like a tablespoon or two, just drizzle it over and we'll give it a mix and while that won't really change the characteristics of the salad significantly, it's like I said, I'll give it a little bit fresher looking so you decide that you are the tony tony tony of your macaroni so that kind of thing is up to you and then once our salad has been mixed and fresh, the last and most important step is try the seasoning so I gave mine a taste and it came out perfect and at that point we're going to transfer it to some kind of serving container and by the way because this salad is naturally beautiful and it looks fresh.

It doesn't need any garnish unless, of course, you want people to share it on social media, in which case you'd better top it with some green onions. Do you think anyone is going to pin this without garnish on top? I don't think so, so I added a little green onion for the finishing touch and that's it. My version of the classic all-American macaroni salad is ready and I realize that taste is subjective, but to me this is just the epitome of the classic American macaroni salad, a little but not too sweet with just the right level of acidity and a very generous amount of vegetables, as well as a beautiful, creamy, silky mouthfeel, because we didn't season those spicy macaroni, but anyway that's my version of the classic American macaroni salad and, of course, it goes to combine wonderfully.

With anything you grill or smoke this summer, you probably should have done it in a different order, but anyway, the point is that I really hope you try it soon, so check out foodwishes.com for all the amounts of ingredients and more information, as usual. and as always enjoy pizza sauce, yes we have shown this before but this is the new and improved version and at noon it was approved, I mean secretly old but anyway I feel like you guys are ready for this now and here is the top secret formula, so I'm going to start my preparation here with some fresh oregano.

Oregano is the signature herb in pizza sauce, so I have some fresh oregano. I'm going to pull the leaves off the stem and once I've picked them up, I'll move on. and we chop it and it is ready to go in a saucepan. I have some olive oil in good quantity and a good quality olive oil. I'm going to put it over medium-low heat and add two anchovy fillets. true, there is anchovy in my pizza sauce, but not enough for people to be able to identify it, so as soon as the anchovy starts sizzling like that, I'm going to throw in my minced garlic, very, very finely minced garlic and I'm just going to cook that for about 60 seconds, I don't want the garlic to brown, after sizzling the garlic for about a minute we're going to add our fresh oregano, at this point we're going to turn the heat down as low as possible.

I'm going to add that oregano and we're going to cook it in the oil for a couple of minutes. I'm going to add some red chili flakes. I like my pizza sauce a little spicy and then we're going to put some dried oregano in now I know we have fresh but we're also going to use dry because dried herbs and fresh herbs don't have exactly the same flavor so depending on the recipe sometimes we use one or the other here we are. We're going to use both okay so at this point we want to add our tomatoes and we're using these san marzano tomatoes from Italy the best tomato sauce in the world hands down san marzano okay make sure they're the real ones from Italy, some will. just say san marzano style, they are actually from new jersey and don't get me wrong, i love new jersey, i think they should make it like a real state, so even though i love new jersey, san marzano tomatoes from italy are far superior, it's good.

To prepare them, we'll simply throw them in a bowl and use our bare hand to smash them. Keep mashing until you have a puree and if you're thinking, oh, he's touching the sauce with his bare hands, I'm not. I want to eat that pizza, what do you think we are using to make the pizza dough? That's right, our bare hands, so relax, it's okay, you have an immune system, use it well, once the tomatoes are crushed, let's add that to our saucepan, if the heat is still low, turn up to medium, stir and we're going to bring it to a simmer and while we're waiting for that to happen, we're going to add a little bit of seasoning, a little bit of salt. of sugar and a little black pepper, we will add it and cook it over low heat.

There is now a lot of controversy over how long you should cook pizza sauce. Some people say no, it must be a raw sauce, it is just cooked. pizza, other people say you should cook it on low heat for hours and hours. I am neutral, like a Swiss pizzeria. Okay, I think you should cook it a little, but you don't need to cook it for hours. I cook mine on low heat for about 35 to 40 minutes, which I think is almost perfect and by the way, sometimes we remove the oil from tapas sauces, not in this case the olive oil is part of the sauce , so stir it well, do not skim it, it is very important for the final product.

Now there is one last part. A secret trick I learned from my grandparents where you take a very small pinch of baking soda and you stir it in and what it does in theory is the soda neutralizes some of the acid, so you can see it foaming up there. and that's supposed to soften the sauce a little bit, make it a little less acidic and also possibly prevent heartburn. Does it really work? Who knows and who cares? My grandmother made it, so I do it. Okay, you'll taste and adjust the seasoning. then it becomes very easy, it is incredibly delicious, so the next time you make homemade pizza with our homemade pizza dough recipe, you can also make some pizza sauce.

It's a really tasty, slightly spicy all-purpose pizza sauce recipe. withgarlic we have that fresh oregano flavor and a little bit of dried oregano flavor, which is a little deeper and a little smokier. Okay, don't use too much, of course, pizzas are ruined if they have too much sauce anyway, there you have my top secret. Pizza sauce recipe finally revealed. I hope you try it. Visit foodwishes.com for full ingredient quantities and more information, as always. And as always, enjoy potato pancakes, one of my favorite potato preparations, it's something I don't make often enough. super easy to make, takes two pounds, I actually had two and a quarter pounds, two pounds of russet potatoes, I peel them and then I grate them with a cheese grater in a bowl of very cold water and I'm also going to grate half an onion in the same bowl and by the way you've never cried until you've grated the onion, that's a good cry, once that's done I'll add a little more water, fill it up a little more and these will just sit in the cold water for a few 20 30 minutes, no need to rinse it, just let them sit there in the meantime, take a couple of eggs, a little bit of flour, black pepper, a pinch of cayenne salt, of course, and we're going to beat that until it's good. smooth it out and then set it aside when our potatoes are done, drain them, rinse them, put them in a colander and squeeze, squeeze, squeeze, squeeze all the water out, so I squeeze it out a handful at a time and then press it again with a little of paper. towel and make sure there is no water on the potatoes.

The only way to ruin this is to soak the potatoes. Once they are as dry as possible, add them to a bowl, mix in the egg mixture with a spatula and that's it. a ready to fry potato pancake mix is ​​an incredibly easy recipe I told you I'm going to cover that while I make these because you don't want air to get into the potatoes if possible because they will oxidize this is not something you can do It can be stored and You know it'll be good the next day, so you'll want to make this fresh stuff right now to fry.

We will use a sturdy frying pan with a good amount of oil. let's say a quarter inch of oil, I don't know if you need that much on the bottom, but you need enough oil to go up the sides at least halfway up the pancake if you want a nice crispy cake, this one I'm just doing a little test to test the salt, we will heat the pan over medium high heat and when it is hot we will add the pancake mix and flatten it. This one is a little smaller than the ones you're going to see, but again I'm just testing the sneezes.

I'm going to try this, oh man, so good and it needed a little more seasoning so what you want to do is put the oil in the pan, heat it over medium high heat when it starts to shimmer, add the potatoes and flatten them out. down a little bit they don't have to be round who says they have to be round yes I've said it once I've said it a thousand times the kitchen is no place for a perfectionist okay flatten them to about a half inch Cook them for about five minutes per side, like I said, you want to see the edges get really crispy before you turn them five minutes on the other side and when I turn them I'll usually turn it down to medium because this is a raw potato, you have to give it time to cook through if you continue on high or medium high heat throughout the process, sometimes towards the end the edges start to brown a little and the middle is not tender and ready enough.

I top mine with smoked salmon and dill sour cream, a very classic combination, you can make this with applesauce and sour cream, another even more classic combination or just along with some eggs and bacon, anyway, go to the site , the ingredients for the filling are quite important, so check them out and, as always, enjoy the garlic shrimp. That's right, there are about 15,000 garlic shrimp recipes in the world, so there is no such thing as a garlic shrimp recipe, but this is my garlic shrimp recipe and I think it is extremely delicious. I'd love to show it to you, so here's what we do.

This is one of those recipes where you'll want to have all the ingredients ready ahead of time. Food lovers call it that, ordinary people call it preparation, which is much shorter. less French so we're going to need half a kilo of peeled and deveined shrimp a little bit of freshly chopped Italian parsley lots of garlic if you use less than six cloves per half a kilo of shrimp don't call it garlic shrimp I also have some red pepper flakes and a little lemon juice and then the most secret ingredient for garlic shrimp, the brine from a jar of capers.

Oh and by the way, a quick tip if you spill some on the table, just move the mold on top, it's like it never happened. Anyway, I'm going to put a tablespoon of caper brine in the lemon juice and it will give you that little secret that will make your foodie friends talk behind your back, which is really the ultimate goal and lastly, but never less important, what we need. a little cold butter cut into four pieces, okay, once the preparation is done, let's put our best heaviest frying pan on the highest heat, you've put that suction cup all the way on the pan, let's add a little bit of oil olive and we need to Put this on the heat, very hot, the heat is so high that we want to make sure the bottom is covered and we will stand there with shrimp in one hand, tongs in the other and we will wait until we see the first wisps of smoke. and I know what you're thinking, I heard it's unhealthy to let olive oil smoke, you're absolutely right, but for this recipe it's necessary and it's okay, don't let it start to burn, but as soon as you see that first a pinch of smoke add the shrimp level them and then do nothing just let them sizzle for a minute without touching them while they sizzle I want you to sprinkle them with salt okay we don't need pepper because we have the red chili flakes and after about a minute I want you to stir them and basically do a little bit of, I don't know, kind of a stir-fry type action for another minute and at that point the shrimp won't be cooked. all the way through, okay, but they'll be about halfway through, so you'll have a little bit of color on the outside, but the inside will still be kind of translucent and when they look like that, I'm going to go ahead and add my garlic and my flakes of chili and we're going to stir that and cook the garlic.

Now this will only take us about a minute, we'll really keep it moving. We're not going to let the garlic brown and since this will only last like a minute, that shouldn't be a problem so just keep moving it, stirring, stirring and after a minute it will look like this. Go ahead, quickly pour into the caper brine mixture with lemon juice one of the four pieces of butter and half of our parsley. Okay, we'll save the other half to put on top fresh. Well, let's stir all that up. I'm going to switch to a big spoon here and as soon as I see the first piece of butter melt, I'll turn the heat down to low, we'll add the rest of the butter and when it melts you'll be ready to eat some.

Incredibly delicious garlic shrimp, okay, you'll taste it and adjust for seasoning. I didn't even need to tell you, but I had like six seconds to kill, and this is fantastic on any kind of starchy pasta, rice, potatoes, etc., but I liked it on toast, so I had some Meyer lemon bread. How good does it sound? Some Meyer lemon bread that I toasted. I topped it with my garlic shrimp and then it's time for that amazing sauce. Now mine got a little thick while I was cutting my shrimp. So don't worry, put in a little bit of water until the texture of the sauce is to your liking, okay, if you need to warm it up with a couple of seconds of heat, go ahead, you're going to pour a spoonful over the sauce, oh yeah , unreal, I hate it when chefs say: I wish you could smell this, but you know what's right.

I wish you could smell this. You'll definitely want to top it with some fresh parsley. That's why we save so much, so be generous with that and there you have garlic shrimp, so amazing. simple, just sweet shrimp, that big hit of garlic right in your face, the acidity of the lemon, the herbaceous parsley, just a classic combination and I think you'll find it very hard not to make it after watching this video, perfect for a quick night in between week. A dinner party, or rather a fancy occasion, is just one of those dishes that works anytime, anywhere people love it, as long as you have your stuff prepared ahead of time.

Super easy recipe anyway. I hope you try it. Visit foodwishes.com to see them all. ingredient quantities and more information as usual and as always enjoy the ribs method it used to be called method It is easy. math now for this easy math to work our rib should not be cold it should be left at room temperature for at least six hours longer it is better if you put the primer on if it has been cold the math doesn't work too we I want to make sure we are using a bone in the rib. You'll see there, okay.

I have two ribs, which by the way means this is enough for four people, two people per bone. Okay, so we have our rib at room temperature. Next step We need a flavored butter that's really simple, soft butter, freshly ground black pepper of course, and herbes de provence, which is a really great Mediterranean herb blend. You can read about it on the blog. It has rosemary, thyme, usual suspects. It also has a little bit of lavender in it, which is very interesting, well let's mix that up and spread it on our ribs at room temperature and I'll still say room temperature because it's very important, by the way, there's an old saying in the recipe business in video if you spread butter They'll watch it so there you go once it's covered with butter, which by the way is just there, it's there for flavor, but it's mainly there to make this salt bar, so we're going to take a bunch of kosher salt. and we're going to sprinkle that over the entire surface, especially on the top, this is a giant piece of meat, so only a small fraction of this salt will end up on your plate, but it's important, i heard iron chef michael simon . once it says to use twice as much as you think you need which is probably a pretty safe bet so our room temperature rib is buttered seasoned and now we need to preheat the oven to 500 degrees and by the way , on the blog.

You can read about which ovens will work and which won't. Yes, electric ones run on gas of course, but you must have a good oven that has an accurate temperature gauge or this will not work well in your calculator calculations. Enter the exact tag weight of your rib. Mine was 5 pounds, 0.35, multiply that by 5 minutes and you get the cooking time at 500. You'll round to the nearest minute, which for me is 27 ribs. It goes into the middle of the oven and cooks it at 500 for exactly that many minutes, so I'm going to count from 27 minutes to zero.

By the way, I like to wait a minute before setting the timer to counteract the heat loss from putting the pan in the oven, so again the weight of the ribs times five will cook that same number of minutes at 500 degrees and then , when the timer goes off, turn off the oven, don't open the door, don't touch the door handle, in fact don't even look at the oven, just turn off the heat and set the timer for exactly two hours and what's going to happen? ? That surface has been seared at 500 degrees and it's very hot in that oven and slowly for the next two hours.

I'm going to slowly cook the rest of the meat until I get a perfect pink spot. It's in some sort of magical sweet spot between rare and medium rare, where I personally think ribs should be eaten, man it looks great, I can't wait to try it now. What you don't have to worry about here is letting it sit, it's been sitting for two hours, just cut it up and serve it. It will still be warm inside to make things easier. I like to cut the bones off the bottom before cutting if you want. I want to serve it with the bone, go ahead, but since I'm going to try to serve four people, I'm going to cut the bones, which is super simple, just take a knife and go where the bone meets the meat and that will come off quite a bit. ease, just hold the knife right along the edge of the bone and that's it and of course don't throw them away, you can throw a little barbecue sauce on them, put them in the oven until they're fork tender and you can Totally understand Fred Flintstone, now I told you that this magical mathematical method produces the most beautiful pink ribs you have ever seen, but who are you going to believe me or will your eyes prove it?

Oh my god, it's the most beautiful. something you've ever seen. Oh, and by the way, yes, this is my piece, so it's nice that you know how to play it so much, but I can't help it. It feels so good. The amount of moisture left in this meat is impressive. It's pink like half cooked, butThe texture, the humidity is closer to cooked, it is simply incredible. I mean, you can see there with the window light coming in how it's shining now because this is warm. Make sure you use hot dishes. you want hot dishes you want to make sure your aju is very hot boiling you see there in the pan I will demonstrate it in another video very soon and there you have it, a beautiful perfectly pink classic rib using the food wish method, I hope you can Try it if likes to cook ribs like this, this is the best method.

I hope you try it. All the ingredients are on the site and much more information, so check it out and, as always, enjoy the French omelet. Okay, so maybe you don't think you need a video on how to make an omelet, but unless you've already mastered this magical technique, I really think you do and you won't until you make one of these and try it yourself when you do. You'll realize how much you needed to know how to make this as, simply put, it's unlike any other omelet experience, so let's go ahead and get started and as you may have heard, to make an omelet you need to break some eggs three . large to be exact and of course farm fresh eggs or at least the freshest, highest quality eggs you can get.

Don't buy your eggs at the same place you buy your motor oil and then on to our three large eggs, the only other things we offer. We're going to add a pinch of salt and a few drops of cold water about half a teaspoon and other than a ridiculous amount of butter, that's going to be it for our ingredients and then what we're going to do at this point is grab a whisk. and we break those eggs right into the yolks and beat them for a minute or two or until they become somewhat liquid. When you start blending, they will be a little thick and slimy, but you'll see.

After about a minute the mixture will thin out and you'll know you're done when the eggs drip out of the whisk like this so we want to make sure our eggs are well beaten we don't want egg whites visible on everything it looks good and once Once we've made it, we'll just set it aside and head to the stove to prepare our skillet and ideally we'll use a 9 or 10-inch nonstick pan that we'll place over medium heat. -high heat and melt a tablespoon of butter, except when a French chef is making an omelette and tells you to put a tablespoon of butter, they always mean more like two tablespoons and what we will do is let it melt over medium heat- high. heat up while we're waiting armed with, hopefully, a large, flexible rubber spatula, one that's heat resistant, of course, and what we'll do as soon as the butter melts, but before it starts sizzling, we'll move on and we will quickly pour in our eggs, at which point we will begin a three-stage process which is stirring, spreading and folding, so we will pour in our eggs and begin to work them in a circular motion with our spatula and in cooking school they taught us how to do this. in a figure eight shape but I never mastered it and found that I splashed eggs down the side of the pan so I prefer to use more of the circular motion you see here while at the same time shaking the pan and if you'll notice since these eggs are still very loose when I shake the pan it levels them out nicely basically we're going to continue this stirring stage until that stops happening okay when our eggs start to harden enough that we can't really do that and we have to spread with a spatula a uniform amount, which is where we are now.

What we want to do is turn the heat down to low and we'll go from stirring to spreading and all we're doing is something like this. moving the liquid eggs to less liquid places and what we will do is continue to drizzle that mixture over low heat until our surface is wet but not liquid, which is what I have here, okay, so we don't have puddles of liquid eggs, but the The surface is still very wet, very wet and once it reaches this point what we will do is turn off the heat and bend it to start with the handle and roll perpendicularly to the other side but not completely as we want. stop a couple inches from the edge because what we're going to do is use our spatula to fold that edge toward the middle so that we somehow end up with the seam on top and because these eggs are nice and soft and creamy, they're very easy to shape and at this point you may think we are ready to serve but we are not, what we are going to do is add a couple of small pieces of butter, not necessarily as much as I just did, but a few pieces and What we will do is let it melt. and we push it under the tortilla to lubricate it or at least that's what French chefs say.

They say it will be easier to get the omelette out of the pan if we do this, but I don't think that's the real reason. I really think it's because they want us to add more butter and I also think the texture of your omelet will be better if you let it sit for a minute in the pan, but anyway we're going to add a little more butter and spread it. We flip it over and push it down and what we'll do once it's melted is push our tortilla to the edge of the pan, at which point we can carefully drop it onto a plate making sure the seam side goes down because the ultimate goal. of a French omelet is a perfectly smooth shiny surface and of course, once it's on the plate, you can shape it any way you want.

Some people like to leave the ends open, but I like to taper them, although I might reconsider after this. but anyway we're going to place our omelette on the plate and it's finally time to eat as soon as we add a little more butter, no I'm not kidding, the official last step for any real French omelette is to spread or spread some butter. on top to give a beautiful shine to that surface, but once that's done, we can finally eat with some watercress and of course some toast and I was about to say that I could have done a lot better if I would have done that.

I'm not filming it, but you know that's not true. This is probably one of the best French omelettes I've ever made, which reminds me who cares what it looks like. Do people in the know know that the true beauty of a French omelet lies within? so let me go ahead and cut so you can see what I'm talking about and no, I don't normally need a fork and knife for my omelette, but I wanted to make a nice clean cut so you can see this. because of our three stages of scrambling, spreading and folding, we basically create layers and layers of beautiful creme eggs, this is like a completely different food than the typical dry, browned and overcooked American omelette, I mean look it's incredibly creamy and delicious and by the way, if you want to add some of your favorite fillings before folding this, go ahead, I mean you're the susan plichette to your French omelette, but if you've never made one of these before, I suggest you make it as sample. just so you can taste the magic that is the pure and true french omelette, but of course, a little goodness never hurts, sorry, I couldn't resist, but anyway, that's my method for making french omelettes, which by the way is the only tortilla we make.

Wine is allowed at breakfast, like maybe a nice cold glass of sauvignon blanc and I'm not sure if that's the best combination but I know how to pronounce it but anyway if you're going to do this to impress someone. at an elegant breakfast or you just don't know what to eat on a rainy weeknight. I really hope you try this soon, so check out foodwishes.com for all ingredient quantities and more information, as always and as always. Enjoy Buttermilk Fried Chicken, one of my all time favorite recipes and it's not that hard to make and just for fun I'm going to show you how to break down a whole chicken to make fried chicken.

I'm going to remove the tips of its wings. they're useless, I'm going to attach the wings right where they join the body, okay, the leg section of the thigh comes off, don't be afraid of breaking and dislocating it and then getting stuck between the drumstick and the thigh, yeah, this is quick . but go back and look at it, you know seven or eight times, you'll see it, so once the legs and thighs are done, I'm left with basically the carcass that has the spine and the breasts and you'll notice that I'm using a nice heavy knife, the ultimate tool for breaking down chicken, break the backbone that way, cut the breast in half and then each breast is cut into two pieces, well you'll notice it here when I cut the breast in half, I cut it down to touch the bone and then I give it half a kilo by hand so it goes through in one go, nice and clean, otherwise it's just like bone fragments, so there are my four pieces of breast, my two thighs and the two wings, all good In the bowl, go black pepper, salt, paprika. dried herbs white pepper cayenne and that mixes it all together, believe it or not, there will be 11 herbs and spices on this site, okay, after you mix it well with the spices and herbs, you will cover it with buttermilk and let it sit. for six hours you can get away with four, you can stay overnight if you want, but I like six hours, so we're going to make some seasoned flour, which is just flour, salt, a little bit of paprika, a little bit of cayenne, a little garlic powder, a little white pepper and a little onion. powder so give it a mix after the buttermilk marinade the chicken pieces get dredged oh my goodness there's a fire truck passing by hate when that happens the chicken gets dredged in that seasoned flour well there you want it very well covered, shake it a little. put on a plate and then we're ready to fry and what we're going to do and there's a lot of different ways to fry this.

I'm going to take a Dutch oven, okay, it's a large 8 quart Dutch oven and I have There's about two and a half quarts of oil and I'm going to fry all eight pieces at once. Now some people like to fry in a pan with an inch or two of oil and then do it in batches and flip it. halfway through you know I don't have the patience I want it all done at the same time of course this uses twice as much oil but you know how often you make fried chicken once a year so at 350 I'm going to cook that for about 10 minutes, a nice crust will develop.

I'm going to go in after 10 minutes and just move it around a little in case some bits are stuck together. I want to cook evenly, that's going to last. about another 10 to 15 minutes so it's about 20 to 25 minutes total in the hot oil to cook completely now while it's finishing I like to take a rack and put it on some paper towels on a tray and that's it Which I'm going to use to drain the cooked chicken, so it's done and the chicken is ready. Look at that incredibly beautiful, so again it's been about 20 to 25 minutes total in the oil.

I'm going to fish it with my very small spider. What you see there is a colander and what a beautiful chicken, incredibly crispy, incredibly delicious, don't bite into it for about 10 minutes because it's so hot you won't enjoy it, you'll just burn yourself, so 10 minutes later we had a delicious plate of chicken fried and I just couldn't bring myself to eat this in front of you but believe me it was as good as it looks it's not a difficult recipe it takes a little work but it's worth it like I said 11 herbs and spices believe it or not, are the ones that were included in this.

You can go to the site and count them yourself because all the ingredients are listed there and as always, enjoy them. These are the most amazing onion rings you will ever meet. Normally I am quite modest and humble. one of the things that makes me so amazing, but I have to say they are the best in the world, so we're going to start with some plain flour and cornstarch, so it's basically similar to a tempura batter, but there's my secret . ingredient instant mashed potatoes, believe it, little cayenne, so I'm going to whisk the dry ingredients and then I'm going to add mineral water, you have to get the exact amounts of the food desires, let's stir that in which By the way, it's just going to take a minute, don't worry about developing gluten or the dough is going to be tough, isn't it amazing, now it looks pretty thin there, but as it sets, instant mashed potatoes though it's just a little bit.

It's going to swell a little bit and it's going to absorb some of that liquid, it's going to be perfect, okay, we're going to put some panko breadcrumbs, the other secret in a shallow pan, you can get them at any store, stop sending me emails, you can't find panko. You can find it in large supermarkets. I like to use yellow onions not very large, but medium. Don't cut them thicker than a quarter inch, otherwise they won't cook. Separate them into rings. I really didn't need to tell you. Okay, here we go, this is just 10 minutes later, our batter has thickened a little bit and it's perfect, we're going to pour in a few rings at a time, we're going to make sure they're covered in the batter, which is pretty much going to be fine. it will drip, but it will stick enough there to adhereto these panko breadcrumbs, these sharp, incredibly crunchy breadcrumbs, by the way, do as I say, not like you just saw me, use a separate fork for the crumbs and a separate fork to scoop them out. of the dough is much easier, okay, we're going to fry them and I'm not going to do a frying demonstration, just the standard 350.

I'm using olive oil, but any standard vegetable oil for frying will work, maybe it will work. three two and a half three minutes and when that magic formula I came up with with the potato and panko comes out it produces the crispiest onion ring I've ever had in my life, now you can hear this, it's not fake sounds, that's the crunch real and now you just have to listen to this, I mean, come on, amazing, okay, that was very mild because there was no salt, make sure you salt them generously before serving with some very fine sea salt to help it stick. there and let me finish this, I know this is very rude, but admit it, you want to hear it and that's it, amazing onion rings, super crispy, and this is really the ultimate test, many different recipes come out crispy right when they come out of the oil.

Okay, the real test stays crunchy. What you'll see here now is literally down to the second. 15 minutes later these sat on this rack for 15 minutes and this is what they sound like. Your honor, I leave my case anyway, I hope you do. try it, go to the site, all the ingredients are there and, as always, enjoy the fondant potatoes. That's right, if your grandfather was a European aristocrat, this may have been one of his favorite potato side dishes, so basically what I'm trying to say is this. It's an old school recipe, much more popular in England and Europe, probably because it has more than one step.

Americans have never adopted it, but I really think it's a great recipe and there are never enough potato recipes, so this is what we make. let's do, we'll take some russet potatoes, you have to use the russet, that's the texture that works best here, try to give them the most uniform shape possible because what we're looking for are perfect cylinders, okay, let's go. cut both ends because the next step after cutting the ends is to turn it over and cut it with the knife, peel it and give it some cold edges, okay so you can peel it but this is the traditional way. method and of course the potatoes will vary slightly so while you're doing this step you'll try to get them all about the same thickness when you get to the bottom just feel free to clean it like this and then once they're peeled you'll turn them over side and we will cut them in half as evenly as possible.

Okay, that's close enough for YouTube, we're going to throw them in a bowl of cold water and let them sit for about five minutes just to remove some of the starch from the outside, at which point we'll transfer them to a paper towel to dry them. We don't want any water left on the surface when they are. We're going to the pan and once our potatoes are completely dry we're going to move on to a heavy bottom pan. I'm using a cast iron one. I'm going to put it on high heat. I'm going to put a couple. tablespoons of grapeseed oil or some other high smoke point canola oil would work.

I think it would be good with any vegetable oil, when the oil is very hot and shiny, we will add our potatoes that you want to give it its best side. down, it doesn't really matter, but if one side is a little flatter and looks better than the other, place that side down first, at which point you can lower the heat to medium-high and we'll let them sit there for about five or six minutes until they brown nicely while you wait, you can season them generously and I don't know exactly how long it took for my first eye to brown.

I don't take the time for this kind of thing, I just go by eye And we're not talking about barely browned, we're talking about pretty well browned, so be patient, so it wasn't ready yet, so I left them for a couple more minutes. and that's more like that, so when they look like that you can continue. and we turn them over and at that moment the vegetable oil has served its purpose. I'm going to take a paper towel and absorb that oil because we're going to replace it with butter. That's always an improvement, so let's roll. in a knob of butter with a few twigs of time and if you're not sure what a knob of butter is you can ask one of your British friends that they know and again we're still on medium-high heat and we're going to move that around the pan in which the butter is going to be infused with that thyme and you want a spoon or paint with the time twigs on top and what we're looking for here is for the butter foam on top to change from white to a color light toasted, it's going to take a couple of minutes while we wait, let's go ahead and season this side with a generous amount of salt and pepper and of course it's always a good idea to make sure the potatoes are evenly spaced and as soon as that butter makes foam just starting to think about browning I want you to add half a cup of chicken broth because these potatoes are going to be roasted in that broth to finish cooking in the oven and by the way all fondant potatoes mean roasted potatoes with broth or at least that's what that they told me in cooking school and why they would just make it up, so let's pour in the broth and immediately place it in a preheated 425 degree oven for about 30 minutes or until the potato platter looks like This will be very, very tender and creamy inside and of course the edges will brown and crispy, the bottom will become nice and sticky from the broth which gives a little extra richness to the potato and of course if yours are.

It's not cooked yet and you've run out of broth and are worried about the bottom burning, just add another splash and let it cook a little more. Okay, that's what you cook. I'm just bringing you closer. You have to figure out the rest and then finish, of course. Let's transfer this to some type of serving plate. If I were you, I'd put some of that thyme butter on it and since I have a garden, I'm going to put some flowers around it. I like my food pretty. and then please do what I tell you, not what I'm about to do now to really appreciate them.

You have to let them cool a little. This is too hot to bite into, but I'll do it anyway. a video to record and if you have never tried them before you will be surprised by that dense, moist and rich texture, really great of course you have that butter and thyme which is always good when you are talking potatoes and of course the real Magic is the contrast between those crispy edges, let's listen a little, oh yes, it's those crispy edges contrasted with that moist, creamy center. It really is a tremendous potato technique and of course I have always wanted it.

There wasn't a dish called scalloped potatoes because I would call them scalloped potatoes because it looks like a giant scallop, but since we can't do that, it would be too confusing. Hey, I ordered the scallop potato, not the scalloped potatoes, so obviously that wouldn't work, there would be like a whole scene, so we called them fondant potatoes, it's a good name, so I really hope you try it, check out foodwishes.com for know all the quantities of ingredients and more information. as always and as always enjoy, today I'm going to show you spaghetti alliaolia which is by far the most popular pasta dish in Italy and all spaghetti aliolia are spaghetti with garlic and oil so we're going to start by thinly slicing six cloves of garlic now no We're chopping it, we're not chopping it, we want to cut it like that very specific cut for this dish and there's my prepared garlic.

I'm also going to chop about a quarter cup of fresh Italian parsley and then the other. The ingredients are very good olive oil and a very good parmigiano reggiano, the real thing. We're going to add our olive oil and our garlic to a cold pan. We turn the heat on to medium and we are going to slowly toast that garlic. Now, the beauty of this. The dish is while the garlic is roasting, we are going to cook the pasta, the sauce and the pasta take about the same amount of time, so make sure you do these two things back to back so that our pasta is boiling, our Garlic is in the pan as soon as it starts to bubble turn the heat down to medium low and then we'll see how it roasts slowly okay don't walk away it'll only take about five minutes the garlic should just be bubbling like that and we want to roast it slowly to a beautiful golden color, so basically what we're trying to do is infuse as much of that roasted garlic flavor into the olive oil without making it too dark or bitter.

See, that's right where you want it to be right. As soon as it gets to that stage, we're going to quickly turn off the heat and add half a ladle, about half a cup of boiling pasta water and even though we turn off the heat, you need that water in there to stop the fire. browning process because that's already perfect there our pasta is cooked and we're going to drain our spaghetti we're not going to rinse our spaghetti don't rinse your spaghetti never rinse your spaghetti please don't rinse your spaghetti okay we're going to pour that into our bowl of pasta , we're going to add some black pepper, red pepper flakes and salt to taste, at that point we're going to pour in that amazing garlic oil, if you could smell this you'd be like a good smelling man or something along those lines and there you can see all of our garlic slices, so while there's a ton of garlic in this, it's actually pretty mild because of how we roasted it slowly in the oil, okay, so don't be afraid, we're going to pour in about two-thirds of the cheese Of course, all the quantities will depend on the food wishes, as always we are going to pour over our Italian parsley and then we are going to mix and serve, so after everything is well mixed.

I'm going to bring it to the table covered with the rest of the cheese and that's classic or at least what I think is classic spaghetti allelia spaghetti with garlic and oil, ironically, if I had filmed this video before I had the cold that caused me laryngitis, I would have done it. I don't have laryngitis because, as you know, garlic is like a superfood that prevents almost everything, so not only does it taste fantastic, but it's also very good for the body, mind and spirit, so I hope you find it. try one more time. I apologize for the voice but like I said the show must go on all the ingredients are on site so go check it out and as always enjoy it that's right I'm finally making lasagna I've been asked so many times and because it is a very popular Italian-American food.

Christmas tradition I thought this would be the perfect time to do it, so for me there are two keys to a great lasagna: a fantastic meat sauce and a great cheese filling, so first things first, so for the lasagna sauce meat I'm going to have some Italian sauce. Sausage and ground beef, we're going to put it over medium heat and while it's browning, we're going to break it into as small pieces as possible while it's browning, I'm going to take some mushrooms and give them a very rough cut, okay? Don't worry if they're all the same size, they'll break down in the sauce anyway, so I'll add them to my brownie meat.

Okay, go ahead and stir them up. I'm also going to add a little salt. black pepper and some red chili flakes okay at this point I want you to turn the heat to medium high and cook it until the meat is browned and the liquid that came out of the mushrooms has evaporated so you can see the meats becoming They brown in the background. The pan part is pretty dry and at that point we're going to add our prepared marinara sauce. Am I using homemade sauce? Well, I'm not at liberty to say it, but you can use almost any homemade jarred sauce, as long as it's good. quality is not a problem, it's fine, you saw me, I had a splash of water in there, if you are using jarred sauce, make sure you rinse the jars with water and then we'll bring it to a simmer, turn it down to low and simmer for hours how long exactly I don't know, it should simmer until the meat is extremely tender, it's okay, I made mine about two hours, you should make sure to add a little more water along the way if it's getting too much thick and once it is ready. and you're happy with the texture, turn it off, taste for salt and pepper and set it aside so that's half the battle.

Our beautiful meat sauce is ready and add the cheese filling, which is simply a couple of beaten eggs, a little ricotta cheese and no. That skim milk stuff, the true whole milk variety for this recipe, you just need the highest quality cheeses possible. People will know that I don't care. I will know and you will know. After that, we'll add our parmigiano reggiano and fresh mozzarella. now you notice that it is diced and not grated, you shouldn't be able to grate good fresh soft mozzarella, in fact it can't be said that if you can use a grater you should hate it, so use that good fresh soft mozzarella, the they have in stores. now use it, we'll also add a little salt, pepper and cayenne and last but not least some fresh Italian parsley and we'll give it a good mix, like I said before, if you have a great meat sauce and a filling really excellent cheese. you are going to have a fantastic lasagna, there is noway not to do it so before we can put this together of course we have to boil a one pound box of lasagna noodles okay make sure you use salt water now this is the only time except for such time pasta salad where I'm going to tell you when the pasta is cooked, drain it, rinse it and keep it in cold water everything well so that you can see that here my noodles are ready and it's time for the final assembly and if just in case I wonder: I have tried using the raw noodles without boiling them first.

I don't like that method. Okay, let's talk about the frying pan. This is not something that goes in your weak little nine by 13 casserole. This requires a 10 by 15 lasagna pan by like three inches deep is perfect, so get yourself a good lasagna pan, now assembly is very easy if you can do some simple calculations, divide the sauce into four parts, the noodles into three parts and the cheese into two parts, so that a quarter of the sauce falls on top of that third of the noodles, okay, I had 18 noodles so I use six okay so once the first third of the noodles are down the base of our lasagna is ready and we're ready for the first half of the cheese mixture okay so divide it perfectly in half , spread that cheese mixture over the noodles and then top with another portion of the meat sauce, so once it's well spread and we're even going to take the second third of our noodles, place them on top. and as long as it's covered, you'll be fine, don't worry about what it will look like, don't worry if you have a couple of cracks, it will be fine when it bakes, so that the second layer of noodles is under the last of the mixture. cheese. it spreads there, I don't know about you, but I'm getting a little excited on top of the cheese, just like our last layer goes with the meat sauce, at this point we're going to shake it up a little bit to let it set and yeah, the old tapatapa and to finish this beauty the last of the noodles goes over the top, you can see the end there, I just put together some of the smaller broken pieces, never mind, relax once this cooks, everything looks fantastic. that goes with the last quarter of the meat sauce, spread that on, make sure all the noodles are covered.

I'm going to top it with more fresh mozzarella. Let's finish with a little more grated Parmesan cheese. Cover loosely with aluminum foil. I don't want the foil touching the cheese, but I do want it covered. I'll put it on a baking sheet in case it spills. I'll put it in a 375 degree oven for 30 minutes. At that moment, take off. the foil continues to cook for about 30-35 minutes more until it's done and when it's done it will be golden, bubbly and hot all the way through, what a beautiful lasagna if I do say so myself and I know it.

You can't wait to get started on this, but let it sit for at least 20 minutes, it will be too hot to enjoy it unless you do it right, but after that all bets are off, cut it into nice squares and you'll get like 12 decent ones. servings of this or like nine huge ones, you can see all those beautiful layers of super meaty sauce with the sausage, meat and mushrooms adding a little bit of something extra, the beautiful cheeses, so delicious, so whether you serve this for your Italian-American Christmas dinner or anytime. I hope you try this recipe so head on over to the site, all the ingredients are there for the sauce, the filling and as always enjoy the pita bread which is popular demand. the pita bread you saw in the tzatziki video and unlike many other baked goods that, frankly, are better in a bakery, I mean, remember the time you tried to make croissants, but this, on the other hand, is a lot Better homemade than the rest. you get it at the supermarket, it's not even close and in addition to being delicious to eat, it's also extremely easy to prepare, so we'll start by putting a packet of yeast in the bowl of our stand mixer. add a cup of very warm but not too hot water and then a cup of flour and we'll give it a good mix and let it sit there for about 15 or 20 minutes, so basically we're doing it right. of a very quick sponge here, but mostly we just make sure that our yeast is active and 15 minutes later, if you see it bubbling like that, you know you're ready, it's going to start to get a little foamy like the head of beer, although that one's not It's a really good analogy, but you know, I just like to compare things to beer, but anyway, when you see those little bubbles, that means your yeast is active and you're ready for the next step, so in that period Let's go ahead and add a little bit of olive oil and a little bit of salt.

By the way, this dough is actually very similar to our pizza dough recipe, so go ahead and mix the olive oil and salt and then we'll add the rest of the flour but not all of it, okay, this will require about two cups more flour, but I don't like to add it all at once. A soft, moist, sticky dough is very important here, so I'm going to add about three quarters of the rest of the flour, of course, we're going to use the dough hook. Okay, I'll mix it up and then I'll take a look and as you can see here, it's definitely too sticky and it's still sticking to the flour.

The sides of the bowl need more flour, so at that point I will add a little at a time until I have the perfect consistency and whatever is enough. flour so that it separates from the sides and forms a very, very flexible dough, very soft and slightly sticky and when it gets to that point you want to let it knead for at least five or six minutes and again you can always add much harder flour. add liquid, that's why I don't like to put all the flour in, it's okay, after five or six minutes of kneading, mine looks like this from the way my hands are lightly dusted with flour and that feels amazing, you can tell When the dough is done well, it feels incredibly flexible and sexy.

At that point I'm going to add a few drops of olive oil to the bowl. Okay, I'm going to grease the surface of the dough and what we're going to do. We're going to cover this with aluminum foil and let it double in size, which should take about two hours, although there are no guarantees, it may be a little less, it may be a little longer, but you're going to check that it's well, this is what mine looked like. doubled in size we're going to take it out of the bowl and place it on a floured work surface go ahead and sprinkle a little more flour on top and then we're going to press it down with our hands and this is for two reasons number one we want. to get all the air out of it and number two, we want it to be kind of a flat shape that we can cut eight pieces of the same size, so that's what I did here and once you've cut the dough into eight pieces, I'm just going to Let's form these little round loaves now, don't stress too much about this, you can just roll them into a ball if you want, but the official method is to pull the dough from the top to the bottom and tuck it under the bottom so I'm just twisting the dough, I'm stretching the top with my thumbs sticking it under and I'm just going around and around and what you're going to get is a nice round shape with a very smooth top and that's Okay, once the eight little rounds are formed , you will cover them with a little bit of plastic and let them sit there for about 30 minutes and 30 minutes later it will look like this, yes, they will rise a little bit and you will be able to see. my plastic sticks a little bit, you should probably grease that first, I forgot to tell you and at that point we're ready to roll our pita breads, so I'm going to take a piece of dough again.

I'm using a floured surface. I'm going to pat it flat, a little more flour on top, not too much, just enough so it doesn't stick and then we're going to roll it out to about a quarter of an inch thick and by the way, I'm just going to roll it up. I pull one out to start here and while they're cooking, I'll roll out others to rest while I roast the first ones, so it's almost perfect right there and then the last step before I roast these ones that I want. Let it sit there for five minutes and you'll notice that I'm covering the other dough with the towel so it doesn't dry out too much, so once the rolled pita bread has rested for five minutes, we'll head over. to the stove where I have a cast iron skillet preheated over medium high heat, which has been lightly brushed with olive oil and we're going to put it on our pita bread and basically grill it for two or three minutes per side and that's really all it takes. what to do, so I'm going to spend a couple of minutes on that side, turn it over, cook it a couple more minutes on that side and then turn it again. the original side and you'll see something that hopefully you'll see in your pan, which would be the puffin.

Okay, both sides will separate in the center and fill with hot air and swell. so I'm just going to give it another 30 seconds or so on each side, mainly to show you how it puffs up, so it's completely normal and desirable, and after that it cooks for about three minutes per side and hopefully you'll get a little inflation. We'll just pile them on a plate while we cook them and that's it. What you just saw would be pretty typical of what you'll see in your frying pan, although from time to time you'll get this. full balloon, some of them will just separate perfectly in the center and you'll have a big air pocket, so that's the best case scenario and I should also add that you don't have to flip back and forth as many times as I'm just doing this to show my extreme bloat and by the way don't be discouraged if you don't get the full puff you will see when they are done the inside will look great anyway so if you get a partial or full puff you will be fine and these They'll be delicious, so if you grill both sides for about three minutes and it blisters and browns like that, you're good, that's all. you have to make and once you have cooked your pitas and they are cool enough to handle, you are done and you are about to experience one of the best bread products in the history of the world and you can see here as I break into one, how those layers have been separated in the center and you get that unique pocket and by the way this was the original pocket so it all started with this and of course the best thing about pockets is that they are fun to fill and for me it was taziki on this day, but I'm sure you'll have no problem thinking of things to stuff your pitas with.

Oh, by the way, if there's a couple listening in the audience by the names of Mary and Paul, you guys should quit your jobs. buy a food truck, sell sandwiches made with this bread and call it peta paul and mary's which has a million dollar idea right there so to paul and mary I say you're welcome and to the rest of you I say really I hope they give this. Delicious homemade flatbread, give it a try so visit foodwishes.com for all ingredient quantities and more information as usual and as always, enjoy. Hi, I'm Chef John from foodwishes.com with Upside Down Grilled Cheese Sandwich.

Actually, it should be called roasted inside and out. cheese because we have cheese on the inside, as you can see, but we also have crunchy caramelized cheese on the outside. This is the best grilled cheese sandwich. I'll show you how to do it. Take some real butter. Melt it in a pan. I'll need a good non-stick pan for this and I don't know why people try to spread cold butter when they make these things and break the bread. Melts the butter in the pan much easier. By the way, there is only one option for grilled cheese which of course is white bread check the ingredients label you want to make sure there is no fiber save your wheat bread for turkey sandwiches and there is only one cheese extra sharp cheddar cheese I know, I know what about American cheese I said there is only one cheese for this sandwich which of course is not cheese I am using it grated just because I had it but this will also work with slices of cheddar cheese so we put our portion inside and flip the top now that the top was right in that hot pan, so I'm going to put some extra grated cheddar cheese on top.

The heat from that butter is going to melt the cheese a little. I'm going to add a little more butter to the pan. I'm going to flip it over so the cheese is on the bottom and I'm going to do the same thing on this side with a tablespoon or so of grated cheese and we're basically going to toast that slowly, I'm on medium low heat, you don't want to go too high here. You don't want the cheese to burn, you want it to be crispy and caramelized, so it's about three or four minutes on that side.

I flip it over so I can brown the cheese on the other side and you can hear how crunchy it is. It's really really amazing, you know, that cheese that drips off the pizza and burns on the edge of the crust and it's all crispy and delicious and everyone knows how to maneuver to get that piece. This is like a whole sandwich. Anyway, from that effect, there you have it, upside down grilled cheese sandwich, I mean look at that cheese on the inside, crispy crunchy cheese on the outside, this thing is cheesier than karaoke night on the coast from Jersey.

At one point, let's say you were involved in agroup of cooks who were not only hungry, they participated in things that made them even hungrier, they gave this grilled cheese sandwich their seal of approval, so you know it has to be good, so go to the site anyway , there are no ingredients, it's bread, cheese and butter. a technique but go to the site anyway and as always I enjoy you