4 ea Steaks, filet, 1-inch
thick Pepper, white, cracked 1 ea Lemon grass, stalk,
:
chopped OR 1 bn Lemon thyme OR
2 ea Peel, lemon, chopped
1 ea Ginger, 1-inch piece
thinly sliced 20 ea Peppercorns, black,
:
crushed CURRY BUTTER:
1/4 lb Butter, unsalted
2 ea Ginger, thin slices,
chopped 1 lg Shallot, chopped
1 sm Garlic, clove, chopped
1 sm Chili, green, seeded and
:
chopped 1 tb Garam Masala (see any
Indian cookbook) 1 tb Curry, powder (If Garam
:
Masala is not available, use 2 tb of :
Curry powder) 1 tb Juice, lemon
1 pn Turmeric, ground
Salt (to taste) Pepper (to taste) GARNISHES:
Onions, pickled Cucumbers in yogurt and -- creme fraiche Mint chutney Papaya, sliced Banana, sliced Other garnishes of choice Steaks: ======= Remove the steaks from your refrigerator at least 1 hour before cooking. (Steaks should be at room temperature before you cook them.) Press a generous amount of white pepper into the surfaces of the steaks. Cover. To prepare the steamer, place the lemon grass and water in the bottom of the steamer with ginger and peppercorns. Boil 1-2 minutes to release the oils and flavors of the aromatics. When ready to cook the meat, salt the steaks and steam them over vigorously boiling liquid for 3 minutes ONLY. Curry Butter: ============= Blend all of the ingredients in a food processor until smooth. Accompaniments and Garnishes: ============================= For the pickled onions, use sweet onions if possible. Peel and trim top and bottom. Slice thinly, place in a stainless bowl, salt heavily, and toss. Leave for 1 hour and drain thoroughly. Bring 1 cup of vinegar to a boil and pour it over the drained onions. Reserve. For the cucumbers in yogurt and creme fraiche, slice 2 small cucumbers thinly, salt, and allow to set for one hour. Drain thoroughly, pressing gently to expel water. Mix 1.4 cup plain yogurt and 1./2 cup creme fraiche. Add a dash of chili powder and mix with the cucumbers. Chill. For the mint chutney, see any Indian cookbook. Other garnish should balance Western color and freshness with the Indian flavors. Possibilities include blanched carrots, green beans, zucchini, and okra. To Assemble: ============ To serve, arrange accompaniments around the outside of a heated plate, place a filet in the center, and top with a dab of curry butter. Serve immediately. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Bruce LeFavour, Rose et Le Favour, St. Helena, : Napa Valley, California Pastry Chef: Ann McKay
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Michelin Star Indian take-out is the best thing
Indian takeout is the most common delivery food in the UK. And this is, as far as I know, the only one with a Michelin star! Get your Jolly merch here:
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Roasted Red Pepper Hummus Recipe - Chili Pepper Madness
This homemade roasted red pepper hummus recipe is smooth and creamy, and hummus is so much fresher when made from scratch. We're adding delicious roasted red peppers for beautiful flavor, don't forget the pitas! Great for game day, holidays, or an anytime snack.
CHAPTERS:
0:00 Roasted Red Pepper Hummus
0:05 Roasting Peppers
0:17 Steam
0:26 Peel
0:37 Core and Chop
0:57 Other Ingredients
1:07 Blend
1:11 Adding Chickpeas
1:20 Add Oil
1:25 Serve
THINGS YOU’LL NEED:
2 red bell peppers
4 tablespoons tahini
Juice from 1 lemon or more as desired
4-5 cloves garlic chopped
1 teaspoon salt
1 teaspoon cumin
2 cans garbanzo beans chickpeas – 30 ounces total, drained
¼ cup extra virgin olive oil + more for garnish
FOR SERVING: Pita bread spicy red pepper flakes
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I had so much fun making this! What other videos would you like to see?
-Mike
#hummus #hummusrecipe #recipevideo #redpepper #dip
MEALWORMS MEET CAROLINA REAPER #Shorts
Mealworms eating Carolina reaper, world's hottest pepper!
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Next one should be Pepper X, if I could get my hands on them...
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Szechuan Sauce Recipe - Chili Pepper Madness
This homemade Szechuan sauce recipe is the perfect combination of sweet and spicy, and so easy to make. It’s perfect for quick dinners, stir-fries, noodle dishes, sprucing up vegetables, marinating meats, and so much more. Cooks in 5 minutes!
CHAPTERS:
0:00 Szechuan Sauce
0:49 Toast & Grind Peppercorns
2:09 Combine Ingredients
5:03 Thicken
6:30 Done!
THINGS YOU’LL NEED:
1/4 cup soy sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon ground ginger fresh minced ginger is good, too
1 tablespoon honey or more for sweeter
1 tablespoon chili garlic sauce
1 teaspoon garlic powder fresh minced garlic is good, too
1 teaspoon sriracha or more to taste
1 teaspoon crushed red pepper flakes
1/2 cup chicken stock
OPTIONAL INGREDIENTS
1-2 tablespoons cornstarch, optional for thickening
1/2 - 1 teaspoon Szechuan peppercorns lightly toasted and ground (or use black peppercorns instead)
1/2 - 1 teaspoon Chinese 5-spice
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I had so much fun making this! What other videos would you like to see?
-Mike
#szechuansauce #chinesefood #sauce #saucerecipe #spicy
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