Chamorro Recipe by Broadneck Grill chef Javier Diaz
Learn how to make Chamorro, slow roasted, tender, and succulent lamb shank. Chef Javier Diaz, of Broadneck Grill in Annapolis, Maryland shows you the cooking process. Check out WhatsUpMag.com for a detailed recipe. Video produced by Jeffrey A. Haines. Voiceover by Monserrat Urena.
The Complete Guide to Cooking the Perfect Steak
The Complete Guide to Cooking the Perfect Steak
Understanding how to cook a great steak really comes down to a few fundamentals. In this video I share the tips and tricks I’ve learned along the way and I hope this video can be a helpful resource in your steak cooking adventures. Don’t hesitate to drop any questions in the comments!
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#steakguide #learning #steak #mediumrare #teaching #cooking #howtomake
00:00 Introduction
00:43 The Primary Cuts
01:04 The Secondary Cuts
01:16 The Tough Cuts
01:36 Overrated Cuts
04:45 Underrated Cuts
07:14 Do Not Buy
08:30 5 Additional Tips
11:13 How To Season Steak
12:17 Dry Brining
12:57 How To Cook Steak
16:43 Taste Test
Lamb & Chickpea Tagine Recipe - How to Make Lamb Tajine - Moroccan Food الطاجين
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Lamb & Chickpea Tagine Recipe - This is a recipe for a slow cooked lamb & chickpea tagine or tajine. Should you not have a Tagine then no problem you can us a pan with a lid. A tajine or tagine (Arabic: الطاجين) is a Berber dish which is named after the earthenware pot in which it is cooked. It is also called a Maraq/marqa in North Africa and the Middle East. The earliest writings about the concept of cooking in a tajine appear in the famous Alf layla wa layla (One Thousand and One Nights), an Arabic story collection from the 9th century. It is also mentioned during the times of the Islamic reign of the Abbasid Empire (stretching from the Middle East/Asia to North Africa and Andalusia) during the 9th century. The dish would have been already famous amongst the nomadic Bedouin people of the Arabian Peninsula, who added dried fruits like dates, apricots and plums to give it its unique taste. Today, the cooking-pot and its traditional broth is primarily prepared in the Middle East and North Africa. In North Africa it is called a Tajine (Persian language: large pot) or a Maraq (Arabic language: broth), while in the Middle East it is called a Maraq (Arabic language: broth) or a Qidra (Arabic language: cooking pot).[4] There are different ways to prepare the tajine. You have the original qidra style in which saman (Arabian clarified butter) is used to lubricate the surface and a puree of chopped onion is added for flavour and aroma. For muqawlli style cooking, the ingredients are placed in olive oil to enrich the flavours.
Lamb Prunes & Almond Tajine - Lamb plum Egg tajine - Tajine with olives - Tajine with almonds - Tajine beef - Tajine #howtocook #arabrecipes #middleeasternfood - Tajine & Carrots - Moroccan Tajine - Algerian Tagine.
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Arabian Laham Mandi (Eid Special Recipe) | Mutton Mandi | Laham Mandi Saudi Recipe
Arabian Laham Mandi (Mutton Mandi) is the most popular Arabian food. It is a traditional Mutton and Rice dish from Middle East and fondly eaten all over the Arabian Peninsula. It is a traditional full course meal prepared with Mutton Whole Leg, Basmati Rice and mixture of assorted spices. To prepare Laham Mandi the mutton is first boiled with whole spices till it becomes tender and smoked with cooking oil or butter over it. Basmati Rice is cooked in the same spiced stock. The final touch to the dish is garnishing with Almonds or Raisins and served hot with Raita.
MANSAF (TRADITIONAL LAMB YOGURT RICE DISH)
Mansaf or also Spelled Mensaf
Known also as the National Dish of Jordan.
But Mansaf has more roots in Central Arabia then Jordan.
And never was part of the modern Jordanian culinary world.
Not until recently in the late 19th Century.
The idea of Mansaf is more ancient Arabian Peninsula Bedouin.
Nearly 4 thousand years of Biblical Hebrews and Arab Bedouins preparing Yogurt in Lamb or Goat Skin bag vessels(SHIKWA), and Lamb meat boiled.
The ideas had spread all over the Levant region later. And some with Yogurt like Jameed (dried Yogurt) based dishes.
Mainly due to Trades from the silk roads of Mecca to Syria, passing through Medina, Iraq, and Jerusalem.
People began learning from these trades what others were doing. And what tasted so good as well with spices, and foods.
And Mansaf joins that group as well.
The Yogurt in this Dish is called Jameed. A rocky dried preserved Goat Milk Yogurt, and a technique Bedouins created to make it last months in the boiling hot dry Arabian, Jordanian and Palestinian Desert regions.
Now less the rice in history of course.
As rice came in from Asia through the Silk Road.
So the Arabs had even rice way before the Europeans seen rice.
But the combination of these 3 main ingredients have been around for only centuries now.
And how the 3 ingredients were used is also very old in Bedouin camps.
These camps would be filled at times with political tribal leader meetings, parties, night dances around the fire pit, and celebrations, and or wedding celebrations.
Mansaf would have been one of those meals served during those celebrations or gatherings.
The dish was so tasty and popular, other cultures close by grabbed it, and made it there own.
And the Jordanian and Palestinian people seem to have carried on the traditions of many Bedouin foods. Like Mansaf.
As so many traditional Bedouins still live in these 2 countries.
Bedouins not much different then in ancient biblical times.
My recipe is part traditional and my own. Like Butter, and a few other ingredients.
But the taste is beyond anything you have ever had.
I suggest to get good sized shoulder pieces of lamb. You may soak the lamb in a small pot for 1/2 hour with 1 Quart water, and with 2 Tbsp vinegar, 1 Tsp olive oil to remove any gamey taste from the lamb.
Also you must use Jameed Yogurt. Jameed Yogurt is a Goat Milk yogurt that is fermented. I prefer the dry cracked balls of Jameed soaked over night. But you can use the liquid box form as well. Use 2 boxes as I did, and adjust the salt.
Jameed should taste like Sour Yogurt Milk. Sort of a lemony plain Yogurt sour taste.
(PLEASE NOTE. YOU WILL NOT FIND HARDLY ANY DRY JAMEED IN THE USA, AND MUST USE THE LIQUID VERSION)
(IF YOU LIVE CLOSE TO A MIDDLE EAST COMMUNITY IN LA, NY, OR CHICAGO, YOU MIGHT HAVE BETTER LUCK)
(ALSO YOU WILL FIND DRY JAMEED SOLD ONLINE)
ENJOY!
Ingredients:
1 Lamb Shoulder Cut into Large Chunks ( About 3 Lbs or More)
Fermented Yogurt (Jameed)
Dry Chunks soaked overnight to make 1 Quart
OR
Box Yogurt(x2) also can be used.
Also there are recipes online to make it as well. ie. eHOW has it.
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Cooking the Lamb(also makes the stock)
1 Tbsp Olive Oil
1 Tsp Salt
1/2 Tsp Pepper
1/2 Tsp Cardamon
7 Cups Water
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Prepare the Rice Portion
4-5 Cups Jasmine Rice
2 Tbsp Butter
Dash Cinnamon
Dash Cardamon
Dash Black Pepper
Add water to normal amounts for rice cooking
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Onion Part
1 Tsp Olive Oil
1 Medium Onion
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Yogurt Setup to Lamb Stock Base
1 Quart of Yogurt Sauce made from Jameed
or 2 Boxes prepared yogurt
Salt to Taste
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1 Large Flat Bread
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Garnish with Fried Pine Nuts or Almond Slivers
And Parsley
A Wee Taste of Ulster-Scots (Lamb Hock & Nettle Champ)
Join celebrity chef Paula McIntyre MBE as she demonstrates how to cook lamb hock with nettle champ.
In this video, Paula serves lamb accompanied by nettle champ. Champ is a traditional Ulster potato dish, usually made by combining potatoes with scallions (spring onions). Instead of scallions, the champ in this recipe uses nettles (stinging nettles). Nettles are high in iron and used in many dishes in Ulster, including soup.