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How To make Braised Lamb's Liver Henderson.
1 lb Lamb's liver 2 Onions 1/2 cup Clarified butter 1/2 cup Dry Red Wine
1/4 cup Chopped Parsley 1 Bay Leaf 1 Sprig Thyme 1/2 cup Flour 1 Ts Salt
Ground Black Pepper to taste 1 Garlic Clove 1/2 cup Water Preparation: Slice liver finely and coat with flour, slice onions 1/2 inch thich, chop parsley, crush garlic and preheat oven to 350F. Method of cookery: 1. Brown onion in clarified butter in casserole with crushed garlic. 2.
Dot with butter, add wine, parsley, bay leaf, thyme, salt, pepper and water. Cover and bake at 350F in oven for 30 minutes. 3. Shallow fry floured liver slices quickly to color only, lay them on top, cover, and bake 10 minutes at same heat, basting two or three times with red wine mixture. 4. Remove cover, bake further 5 minutes, then serve. Recipe from The Graham Kerr Cookbook.
How To make Braised Lamb's Liver Henderson.'s Videos
Obsessives - Offal
Chris Cosentino, chef at San Francisco's Incanto restaurant, is an offal evangelist. He's the one people turn to when they have questions about parts of the animal beyond tri-tip and sirloin. Here, he talks about the lost connection between pasture and plate, the ways that both PETA and the USDA have gone off course, and the joys of possum-eatin'. Plus: He escorts us through a full offal dinner.
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ASMR Eating Quail Testicles, Chicken Hearts, Quail Baby Eggs, Veggies & Wite Rice.
ASMR Eating Quail Testicles, Chicken Hearts, Quail Baby Eggs, Veggies & Wite Rice.
Cook's Tour - London & England - Anthony Bourdain
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Peking Duck and Waldmeister Shots: Chef's´s Night Out With Quirin Schwanck
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Parker Bowles is living proof that Kreuzberg is slowly becoming the place to be for top-notch cuisine in Berlin. In this episode, Parker Bowles' co-owners Oliver Rother and Quirin Schwanck—together with their friends Michel and Flo from the nightclub Prince Charles—take us out to their favorite food hot spots. Our first stop is Good Friends in Charlottenburg , one of the oldest and tastiest Asian restaurants in Berlin, where we dine on crispy Peking duck and fried halibut. After that, it's back home to Kreuzberg and to Cocolo Ramen, where we were welcomed with sake and Asahi by Chef Yoska, who whipped up Japanese delicacies like tender, braised kakuni, sake-glazed king oyster mushrooms, and, of course, rich noodle soup. Then it's off to La Raclette, just around the corner, for Waldmeister shots with owner-bartender Steffen. The night ends back at Parker Bowles, where the party is roaring with and a late-night MUNCHIES dinner and the sounds of Dear Us. Now that's a night out in Berlin.
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Smothered Oxtails and Onion Gravy | #SoulFoodSunday
Smothered Oxtails and Onion Gravy | #SoulFoodSunday
Smothered Oxtails Ingredients
4 lbs beef oxtails
1 1/2 cups All Purpose Flour
2 tbsp Worcestershire Sauce W Sauce
2 tsp Kosher Salt
1 tsp ground Black Pepper
1/2 cup Vegetable Oil
3 cups Beef Broth
1 large Yellow Onion
4 tsp minced Garlic
2 tsp Salt
Note
I used 1 - 2 tsp of Sweet Smokie Joe's Beef and Pork Rub to season my Oxtails
You can use the below seasons to season your Oxtails as well
2 tsp Onion Powder
2 tsp Salt
1 tsp Thyme
2 tsp Black Pepper
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Chef Leah Cohen Uses a Whole Pig's Head To Cook Amazing Drunk Food - Let's Get Fat
Chef Leah Cohen of Pig and Khao on New York’s Lower East Side features a lot of Thai-inspired dishes on her menu, but readily admits her Filipino mother “would have killed her” if she didn’t include something from her ancestral home too. So Cohen travelled to Manila specifically to learn how to make the ultimate food to eat while drinking beer: Sizzling Sisig. Before makes Playboy senior editor Jeremy Repanich the dish is made, she shows him the deboned pig’s head she gets in every morning that she then turns into porky, spicy goodness.
Executive Producer: Brian Berkowitz
Producer: Jeremy Repanich
Host: Jeremy Repanich
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