Crispy Chicken Burger cu Bavaria Blu de la Bergader | Home Cooking | Florin Arvunescu
Ingrediente: 2 Burgeri
Branza Bergrader Bavaria Blu: 150g
Smantana de gatit: 150ml
Chifle: 2 buc
Piept de pui: 300g
Paprika afumata: o lingurita
Capere: 2-3 lingurite
Salata verde: 3-4 frunze
Faina: 4 linguri
Sos Iute, sare si piper dupa gust
Ulei pentru prajit
Spor la gatit si pofta mare!!!
ROSIE® Chicken Coq au vin with Tyler Florence
Tyler Florence walks through the perfect dinner for two -- Coq au vin with ROSIE® The Organic Chicken.
Why This Is Florence’s Most Legendary Steak House | Legendary Eats
T-bone steak is a delicacy Florence, Italy. The city has a strong meat culture and strict rules when it comes to how its steaks are cut, grilled, and even served. We visited Trattoria Dall'Oste, a steak house in the heart of city that serves the juiciest steaks in town to find out what makes the perfect Florentine steak.
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Why This Is Florence’s Most Legendary Steak House | Legendary Eats
We Visited Florence Fried Chicken In Bradford Must visit Alhamdulillah❤????????
Tyler Florence's Banana Cream Pudding | Tyler's Ultimate | Food Network
Tyler makes the ultimate version of this classic, creamy Southern dessert with creme de banana and bourbon!
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Fried chicken, burgers, spaghetti and meatballs – if you're going to have only one recipe for these crowd-pleasing classics, it might as well be the ultimate – Tyler's Ultimate.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Banana Cream Pudding
RECIPE COURTESY OF TYLER FLORENCE
Total: 25 min
Prep: 15 min
Cook: 10 min
Yield: 8 servings
Ingredients
1 quart milk
2 cups sugar, plus 1/4 cup sugar
8 large eggs, separated, whites discarded or store for another use
1 teaspoon banana extract
1/3 cup bourbon
1/2 cup cornstarch
Salt
1/2 teaspoon pure vanilla extract, plus a splash
2 tablespoons butter, cut into cubes
1 cup heavy cream
4 large bananas, sliced
1 box vanilla wafers
1/3 cup creme de banana
Directions
Scald milk, in a large sauce pot, with a pinch of the sugar (this avoids scorching the bottom of the pot).
In a mixing bowl, add egg yolks, banana extract, bourbon and 2 cups of sugar and whisk together until the mixture is pale yellow in color and thickened. Add cornstarch and mix to combine. Very slowly pour in a little of the milk mixture, you have to do it slowly to temper the mixture, (otherwise the eggs will scramble). Once fully incorporated pour the entire mixture back into the pot and place over medium heat. Stir constantly until it comes to a simmer and the mixture thickens enough that it coats the back of a wooden spoon. Remove from heat and add a pinch of salt and vanilla extract, then add butter cubes and stir to make the mixture rich and super glossy.
Transfer to a bowl and cover with plastic wrap, pressing the wrap onto the surface so it doesn't form a skin on the surface. Allow to cool.
In a large bowl, using a hand mixer, whip the cream with 1/4 cup of sugar and a splash of vanilla extract until you have stiff peaks. Set aside.
Slice bananas and add to pastry cream.
Line a small deep rectangular dish or a 10-inch pie dish with vanilla wafers. Splash with creme de banana then cover with banana pastry cream. Top with whipped cream and refrigerate until ready to serve.
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Tyler Florence's Banana Cream Pudding | Tyler's Ultimate | Food Network
Tyler Florence's Ultimate Coq Au Vin | Tyler's Ultimate | Food Network
Bring the flavors of France to your dining table with Tyler's Coq au Vin!
Subscribe to #discoveryplus to stream more of #TylersUltimate:
Get the recipe ▶
Subscribe to Food Network ▶
Fried chicken, burgers, spaghetti and meatballs – if you're going to have only one recipe for these crowd-pleasing classics, it might as well be the ultimate – Tyler's Ultimate.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Coq Au Vin
RECIPE COURTESY OF TYLER FLORENCE
Level: Intermediate
Total: 1 hr 40 min
Prep: 10 min
Cook: 1 hr 30 min
Yield: 4 servings
Ingredients
6 slices bacon
2 chicken breasts
2 thighs
2 legs
1/2 cup all-purpose flour
Kosher salt
Pepper
2 cloves garlic, chopped
2 cups pearl onions, peeled
2 cups mushrooms
2 carrots, cut in 2-inch pieces
1/4 cup cognac or brandy
1 bottle Burgundy wine
2 cups chicken broth
5 sprigs fresh thyme
2 teaspoons herbs de Provence
3 bay leaves
Fresh parsley, chopped, for garnish
Directions
In a large, heavy skillet or Dutch oven, fry the bacon over medium heat until crisp. Transfer bacon to paper towels to drain. Coat chicken pieces in flour, salt and pepper. Brown chicken in hot bacon fat on both sides.
Add garlic, onions, mushrooms and carrots. Saute 2 minutes to soften. Pour cognac into a small glass. Remove pan from heat, pour in cognac, Flambe by lighting a long match and holding it just above the pot, light the fumes. The brandy will catch fire and the flames will burn out within 1 minute. When the flames die down, return the pan to the heat and gradually stir in the wine and broth. When the wine is well blended, add the herbs. Cover and simmer for 1 hour. Remove cover and continue to simmer for 15 minutes to allow the sauce to reduce a bit. You may want to add 1 tablespoon of tomato paste or cornstarch to aid in the thickening process.
To serve, top the chicken and vegetables with reserved crumbled bacon and fresh parsley.
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Tyler Florence's Ultimate Coq Au Vin | Tyler's Ultimate | Food Network