These Are 10X Better Than Regular Deviled Eggs
I personally love a good deviled egg but the main problem I have with them is the lack of texture, it's just mushy on top of mushy. These eggs really fix that problem with flying colors.
Deviled Eggs Full Recipe:
12 eggs (save 2 for breading)
1/4 cup + 1 tbsp mayo
1/4 cup + 2 tbsp sour cream
2 1/2 tbsp mustard of choice (I used Savorra)
1 tsp Maldon salt
1/2 tsp black pepper
3 oz prosciutto deep fried
1/2 bunch chives finely sliced
1 dill pickle cut into little cubes
few sprigs of fresh dill
1/4 cup all-purpose flour
2 reserved eggs beaten
1 1/2 cups panko bread crumbs
10 sprigs of fresh thyme picked
3 sprigs of fresh or dried oregano
FOLLOW ME:
Instagram-
TikTok-
Facebook-
Business Inquiry-cookingwithchefsonny@gmail.com
Kitchen Products I own and love:
Tojiro Bread Slicer 270mm-
D5 Allclad Pan-
Made In Cookware nonstick pan-
My Zojirushi Rice Cooker-
Benriner Extra wide mandoline-
Microplane-
Vitamix Blender-
Cuisinart Food Processor-
KitchenAid Stand Mixer-
Breville Barista Express Espresso Machine-
My Le Creuset pot-
My Camera Equipment:
Sony a7 111 Full-Frame Mirrorless Interchangeable-Lens Camera-
Sony Alpha a6400 Mirrorless Camera-
Sigma 24-70mm F2.8 DG DN Art for Sony E Lens-
Sigma 16mm f/1.4 DC DN Contemporary Lens-
Sony 18-105mm F4 G OSS-
DJI Ronin-SC - Camera Stabilizer, Handheld Gimbal-
DISCLAIMER: This video and description contain affiliate links, which means that if you click on one of the product links, we'll receive a small commission.
How to make Scotch Bonnet Oven-Grill Crayfish || @cookingwiththereidstutorial
How to make Scotch Bonnet Oven-Grill Crayfish || @cookingwiththereidstutorial
#seafood #crayfish #homepage #fyp #smallyoutuber #smallbusiness #onlinebusiness #ecommercebusiness E-commerce
Hope you enjoy this video and be sure to try the recipe.
Keep the comment section active. ????????????????
On the road to 1K????????????
Want to support my kitchen:
Instagram:
Chef Reid:
Chef Alexander:
Videos Posted:
How to Make Cinnamon Fish:
How to Make Loaded Banana Chips:
How to Make Pan Skillet Pork Chops:
Pan-Sear Lobster:
Pan-Sear Bacon Wrap Chicken:
Pan-Seared Scotch Bonnet Chicken Breast:
Flax Seed Chicken Drummer:
Pimento Chicken Breast:
Jamaican Cocount Drops:
Jerk Apple Pork Chops:
Our New Year Cooking:
Our Christmas Dinner:
Our Christmas Dishes Collection:
Pan-Seared Chicken Thigh:
Popeye's Chicken Strips:
Jamaican Famous Bowl:
Jamaican Popcorn Chicken:
Popeye's Chicken:
KFC Chicken:
Beef Burrito:
Plantain Salad:
Curried Egg:
Pimento Sea bass:
Brown Stew Tofu:
Happy Father's Day:
Grace Mackerel Rundown With FriedSpaghetti:
Sausage Stuffed Plantain/Grace Jerk Sausage
Pan-Fried Stuffed Tofu
Vegan Biscoff Lasagne
Grilled Barbecue Tofu Kebabs
Bar-Bi Fry Fish Canape
Curried Mango
Asian Quail Egg
Rosemary Herb Chicken Breast
Saltfish Rundown
Curried Jackfruit
Bun Pudding
Easter Egg
Ackee Quesadillas
Easter Bun
Beetroot Yam Salad
Jamaican Ackee and Breadfruit
Grilled Fish
Aussie Seafood Platter and Salads To Impress Your Christmas Guests!
Christmas to us in the southern hemisphere means sun, heat, beach and seafood! For those in the northern hemisphere, this might seem a little strange. My Beetroot and Puy Lentil Salad and Christmas Kale Coleslaw is a great addition to the Christmas table alongside your roast, ham and sides!
Mayonnaise
½ cup or 120ml grapeseed oil
½ cup or 120ml extra virgin olive oil
2 egg yolks
The juice of 1 lemon
½ clove garlic, finely grated
Salt to taste
1 tbsp dijon mustard
Method
Place everything into a high-walled jar.
Place in your immersion blender all the way to the bottom and turn it on.
Once the bottom has started to emulsify, slowly bring your immersion blender up until all of the oil is incorporated.
Marie Rose sauce
150ml mayonnaise
50ml ketchup
12 dashes of Worcestershire sauce
Method
Mix everything together well.
Mignonette dressing
2 french shallots, finely diced
1 tsp coarse ground black pepper
75ml red wine vinegar
25ml filtered water
Method
Mix everything together.
Mustard and honey dressing (for Beetroot salad)
150ml extra virgin olive oil
1 tbsp dijon mustard
Juice of 1 lemon
1 tsp honey
Salt to taste
Method
Place everything into a jar you have a tight lid for and shake.
Christmas Kale Coleslaw
1 bunch of kale, washed and chiffonade
1 red onion, sliced very thin
2 carrots, cut into small matchsticks
1 bunch radish, cut into small matchsticks
¼ red cabbage, sliced very thin
180g mayonnaise
Method
Mix everything well in a bowl and serve.
Beetroot and puy lentil salad
200g puy lentils
1 bay leaf
500ml water
Salt to taste (pinch)
5 beetroot
200g mung beans
100g pea shoots
150g marinated feta
Method
Start by washing your lentils under cold running water.
Cook the lentils in the water with bay leaf and salt, very slowly over low heat. These should take about 25 minutes. Drain and set aside to cool.
To roast the beetroot, season with salt and olive oil, and wrap them in foil. Place in a 180 degrees c oven. Cook for an hour - an hour and a half depending on their size.
Let them cool then peel them with your hands and slice them into wedges.
Mix your mung beans and lentils together and dress with some of the dressing and season with salt.
Dress the sliced beetroot with the dressing and season with salt.
To assemble, start by laying down some mung beans and lentils, followed by beetroot, then pea shoots and lastly the feta. Then repeat until all the ingredients are gone.
Seafood platter
Whatever tickles your fancy. I used:
Oysters
Lobster
Tiger prawns
Salmon sashimi
Tuna sashimi
Mignonette dressing
Marie rose sauce
Lemons
Method
It’s imperative that you keep seafood really cold from the moment you buy it, until the moment you serve it. It either needs to be on ice, or on the bottom shelf of the fridge where it’s the coldest.
Follow the seafood prep and plating instructions in the video.
Serve with your mignonette dressing, Marie rose sauce and lots of lemon slices. Enjoy!
FOLLOW ME:
Instagram:
TikTok:
Facebook:
Snapchat: @andy.cooks
Website with all my recipes: It’s coming!
Festive SEAFOOD canapés 3 ways | Bart van Olphen
Happy holidays dear fishy friends! This #FishyFriday I've created something so easy, yet so delicious: seafood canapés, 3 ways! Blinis with smoked sockeye salmon, smoked mackerel spread on a crispy toast and avocado spread with crayfish. Enjoy and hope to see you in 2020!
If you like this video, please give it a thumbs up and leave your comments or questions in the box below. Don’t forget to subscribe!
You can find the recipe here:
See you next Fishy Friday!
Instagram:
Facebook:
Twitter:
Website:
Filo Pastry and Seafood - Easy Recipe for fantastic Fingerfood Snack
Filo pastry is extremely thin but very easy to work with. Today I make Filo cups filled with delicious seafood salad. Such filo appetizers look fantastic and are delicious. Perfect fingerfood to share with your family and friends.
If you want more Fingerfood recipes let me know in the comment section!!
Ingredients for 12 Filo Cups
3 sheets of ready Filo Pastry
70g melted butter
For seafood salad
300g cooked crayfish tails
Extra virgin olive oil for drizzling
Lemon juice
Pinch of salt
80g mayonnaise
1 tbsp of ketchup
1 tbsp of greek yoghurt
1 tsp of fresh parsley
1 tsp of fresh chives
½ tsp of salt
1/3 tsp of white pepper
***SUBSCRIBE my Channel***
*** Check out my other recipes ***
All recipes
Baking recipes
#cutting_paprika #recipes #appetizers #seafood #shrimp #food #foodporn #homemade #snack #yum #yummy #delicious #cooking #phyllo