How to Make a Delicious Crab Cake | Chef Jean-Pierre
Hello There Friends, Today I'm going to show you a delicious dish you can make when you don't mind spending a little money! Crab Cakes! Super Delicious and Super EASY to make. If you don't want to spend the money on Crab it is the same technique and I have made a video in the past called Seafood Cake. Let me know what you think down in the comments below!
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11 Johnnycake Lane
This is a beautiful 3 Bed 2 Bath with a bonus room on a quiet cul de sac in West Little Rock.
From the large covered front patio, you’re welcomed inside with updated luxury vinyl plank floors throughout into your remodeled open living that gives access to your awesome covered deck, overlooking your fully fenced yard lined with roses of Sharon, honeysuckle, and blackberry bushes, plus the playground set & storage shed that can stay.
Your kitchen highlights the quartz breakfast bar, nice stainless appliances, and the all new walk-in pantry with the deep blue barn doors, plus the spacious open dining area.
Off the living is the oversized bonus room.
Your big master suite has the walk-in closet, plus the double vanity, jetted tub, and handicap accessible walk-in shower.
The two additional guest beds share the updated guest bath with the double vanity with the shower/tub combo.
Don’t miss the sizable laundry room, or the handicap accessibility throughout plus the whole house generator.
We’re excited for you to come and see if it’s yours!
11 Johnnycake Ln, Little Rock, AR
Welcome home,
-Ramsy Shuffield
How to Make Tiramisu | Gennaro Contaldo | Italian Special
One for the weekend friends! We couldn't take Gennaro all the way to Italy without indulging in this classic. This is also one of the recipes we had as a popular request for Gennaro to make from you guys! So here it is, super simple, super tasty, super Italian.
Gennaro in Italy
Over the coming months we will posting a series of Gennaro’s recipes from Italy, some of which you, the audience, have specifically asked for and others are Gennaro doing what the Italians do best – sourcing good ingredients and making simple, bold dishes with little effort and time involved.
Rather than cut these videos right down, we have left them a little longer and kept them relaxed. We think watching Gennaro in Italy is a glorious thing, and Gennaro does such a great job at being both inspiring and entertaining. So sit back and enjoy these as they roll out – we would love to know what you think.
Links from the video:
Sausage Pasta | Gennaro Contaldo | Italian Special
Gennaro’s Truffle Tagliatelle
For more information on any Jamie Oliver products featured on the channel click here:
For more nutrition info, click here:
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Binging with Babish: Strudel from Inglourious Basterds
Hans Landa is the sherlock-pipe-smokin', famous-actress-chokin', Brad-Pitt-pokin' SS detective we all love to hate. Sure he massacred Shosanna's family right in front of her, but hey, guy knows not-so-terrible strudel when he sees it. Follow along this week as we make old-school Viennese apfelstrudel, and don't forget the cream.
Music - Cream on Chrome by Ratatat
Recipe:
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RECIPE
*Ingredients*
1 1/2 cups bread flour (plus more for dusting, sprinkling, filling)
4 tbsp vegetable oil
2 egg whites
1/2 tsp salt
1/2 tbsp lemon juice
1/4 cup warm water (110F)
4 baking apples, peeled and sliced thinly
1/2 cup sugar
Zest of one lemon
1/2 cup raisins
1 tbsp cinnamon
1/2 cup finely chopped walnuts, hazelnuts, or almonds
1 stick butter, melted, plus more as needed
1 egg, beaten
1 cup heavy cream
1 tbsp sugar
Powdered sugar for garnish
Place flour in a large bowl - create a well in the center with your fingers, and fill with vegetable oil, egg whites, salt, and lemon juice. Mix with fingers until just combined, and sprinkle with water. Knead until a sticky dough forms. Turn out onto a lightly floured tabletop, and knead rigorously (slap onto the table about 100 times), until the dough is soft and supple. Place in a lightly oiled bowl and let rest for 30 minutes.
Combine apples, sugar, lemon zest, raisins, and cinnamon. Set aside and let liquid weep from apples.
Cover a large table with a cotton tablecloth, and liberally dust with flour. Roll out dough on tablecloth until about 24 in diameter, and using floured fists, stretch dough out as large as possible without tearing. Back on the tablecloth, gently tug at edges of dough until it's a rectangle thin enough to see the pattern of the tablecloth underneath. Trim off torn/thick edges. Drizzle with melted butter, and brush until evenly coated. Sprinkle with chopped nuts.
Place about 3/4 of apple mixture on one side of the dough rectangle, and using the tablecloth, roll the apples over onto the dough square. Brush the newly-exposed dough covering the apples with melted butter. Roll apples over again, and repeat, until apples are at the center of a long, closed roll. Pinch ends together to seal contents inside, and place seam-side down on a parchment-lined baking sheet. Brush liberally with a beaten egg.
Bake for about an hour, basting with melted butter every 10-15 minutes, as soon as the crust begins to look dry. Remove from oven when golden brown. Allow to cool at least one hour before slicing, dusting with powdered sugar, and serving.
In a small bowl, combine cream and sugar. Beat to stiff peaks, and pipe into a bowl, served alongside strudel.