How To make Ambush Chili
3 lb Lean rough grnd chuck steak
1 lb Lean pork shoulder
3 Medium onions chopped
1 Green Bell pepper chopped
1 Red Bell pepper chopped
8 Fresh Jalapeno peppers
-(2 seeded & chopped) -balance gashed 2 tb Fresh ground cumin
1 ts All Spice
1 tb Blackstarp molasses
12 oz (1 can) beer(not Lite)
2 oz Sour mash whiskey
1 oz Vietnamese hot sauce or
- Tabasco sauce 5 Cloves garlic crushed
3 tb * masa harina (fine yellow
-corn meal) 1 tb Soy sauce
3 Bay leaves
2 c Stewed tomatos chopped
1 c Tomato sauce
1 c Tomato paste
Saute' onions, garlic, and chopped peppers in 4 Tblspns of peanut oil or bacon grease. Add the meat & cook until browned. Add other ingredients except the cumin. Stir constantly until it reaches a boil. Boil for 3-5 minutes then lower heat and cook, stirring often. After cooking for 10 minutes add 1 Tblspn of cumin and stir it in. Cook for 1 hour on simmer then add the remnaining cumin. Cook for 15 minutes more and serve! This the recipe for my own AMBUSH CHILI, that has won in many cook-offs, and is retired from competition. The new recipe is called Ambush-2 Chili and has been entered now, in some 12 cook- offs and has placed each time including 3 1st's! "CHILI RULE #1: NEVER USE BEANS IN CHILI! THEY ARE A SIDE DISH, NOT PART OF CHILI!" I believe this is from dandy Don Huston, down Floriday way... Reposted by Bud Cloyd -----
How To make Ambush Chili's Videos
Making a Copycat Version of the Viral Pink Sauce #shorts
okay so i definitely wouldn't have been able to get there without the mayo despite not being part of the official ingredients... interesting #shorts
Amuse Bouche || Appetizers || To know more about || For beginners || by Shantanu Bhalla
In this video you gonna know some more points about amuse bouche. Did you know that they are served free!!!, Did you know that they are not in the menu and served acc. to the chef's choice.
To know more about Amuse Bouche do check out this it is very knowledge for you all.
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Ambot tik Goan style | Squid Ambot tik | Goan Ambot tik | Goan Curry | Goan Recipe @k2nfamily
Hi friends Among the variant collection of recipes in Goan Cuisine AMBOT TIK is popular curry.
Ambot tik literally translates to sour and spicy curry this dish can be prepared by any sea food of ur choice and is well accompanied by Rice, Bread etc.
INGREDIENTS
For Masala
* 6 Kashmiri chillies
* 1 Inch cinnamon stick
* 4 cloves
* 15-18 peppercorns
* 1 Tsp. Cummin seeds
* 1/2. Tsp turmeric powder
* 6 garlic cloves
* Lemon size. Tamarind
* 200 ml water
Grind this all ingredients to fine paste.
Ingredients while preparing
* 500 grams Squids / calamaris
* 1 large onion chopped
* 2 Tbs oil
* 1 tbs vinegar
* 5-6 Kokum / Bhinda sola
So friends if you liked our recipe then show us ur love by liking sharing and subscribing our channel K2N family
Stay safe God bless you all.
@k2nfamily
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Chili & Mango Chocolate Mousse - #recipe in description
Chilli & Mango Chocolate Mousse
I rarely make deserts, and I’ve never made chocolate mousse before, but when I saw this @gordongram recipe I really wanted to give it a shot for a few reasons. First, I love dishes with subtle spice. Second, I love mango but rarely actually use it. Third, I wanted to challenge myself a little bit. I was really happy with how it came out…the flavors were on point, the only things I’d change are 1) use more mango and 2) work on getting the consistency a little smoother…I think I overwhipped the cream a bit.
Ingredients/Cost:
50g (~3.5 tbsp) unsalted butter: $0.45
2 red chilies: $0.75
150g dark chocolate: $4.00
2 large or 3 medium egg yolks: $0.50
60g sugar: $0.15
175ml heavy cream: $1.35
1 ripe mango: $1.75
Total cost = $8.95 or ~$2.25 per serving
Directions (from “Gordon Ramsay’s Ultimate Cookery Course”):
Serves 4
1. De-seed and dice the chilies. Melt the butter in a pan over low heat and add the chilies. Leave on low heat for ~30 minutes to infuse the butter. Strain and discard the chilies.
2. Put a pot with ~2 inches of water on the stove over low heat and bring to a gentle simmer. Place the chocolate and infused butter in a heatproof bowl and place over the simmering water. Heat, stirring frequently, ~5-10 minutes or until chocolate melts. Set aside so chocolate comes back to room temp.
3. In another heatproof bowl, combine the egg yolks, sugar, and 2tbsp of cold water. Place the bowl over the pot of gently simmering water and use an electric whisk to beat the mixture for ~5-10 minutes. You should achieve a pale, thick foam that holds its shape. Set bowl aside to come back to room temp.
4. Put the heavy cream in a bowl and whisk until it forms whipped cream.
5. Once all mixtures have come to roughly room temperature, gently fold the egg yolk mixture into the chocolate and then gently fold in the whipped cream.
6. Divide the mixture between 4 serving vessels and refrigerate for at least 2 hours. When ready to serve, thinly slice the mango into wedges (or thin strips) and place atop the mousse.
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