Using someone's DNA test results to cook their 'perfect' dish! | Sorted Food
DNA tests are becoming an increasingly popular way to find out more about our internal makeup. Can they and should they affect what we eat day to day? Jamie gets his results back and is cooked his 'perfect meal'.
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Game Day Grilled Cabbage|Fall Grilling|Low Carb|Healthy Sides
#microlocsandmore #hairhealthandhappiness #cabbage #grilling #gameday
This EASY yet DELICIOUS grilled cabbage is perfect for grilling on game day when you are also watching your carbs or just want to add delicious healthy vegetables to the plate on game day!! It also is perfect for any occasion such as a beautiful summer or fall weekend, holiday celebration, special occasion, you name it!
Visit me on Instagram @microlocsandmore for other other health recipes, tips, and recommendations!!
Other healthy recipe videos that may interest you!
Perfect Pan Seared Salmon Video
Poppy Seed Kale Salad
State Fair Food 009 - Grilled Sausage, Peppers & Onions Bucatini Pasta
The State Fair Food fun concludes this week with the classic carnival favorite Sausage and Pepper sandwich - twisted into a delicious pasta sauce!
Italian sausages are grilled with multi-colored peppers, sweet onions and tomatoes until smokey and delicious. Then combined with garlic and Italian herbs and cooked into a delicious smokey sauce perfect when served over large Bucatini pasta noodles
Grab a cocktail and watch along & party with the fellow #KitchenMutants in the chat room before we watch and live tweet #TheLastDriveIn with Joe Bob Briggs and Darcy the Mail Girl on Shudder at 9ET/6PT!
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Vampire Steak with Swamp Bottom Greens | Emeril Lagasse
Here’s a Halloween dinner that you can really sink your teeth into—Emeril’s Vampire Steak with Swamp Bottom Greens.
VAMPIRE STEAK WITH SWAMP BOTTOM GREENS
SERVES 2 TO 4
2 cowboy steaks (bone-in ribeye steaks) about 1 ½ to 2 inches thick, room temperature
3 tablespoons olive oil
1 teaspoon Emeril's Original Essence
1 tablespoon Kosher salt
4 tablespoons unsalted butter
2 teaspoons freshly ground black pepper
2 tablespoons minced garlic
Swamp Bottom Greens, for serving (recipe follows)
Coat steaks on both sides with 2 tablespoons oil. Season evenly on all sides with Essence and salt.
Heat a grill over medium-high heat. Cook, undisturbed, for 6 minutes, or until well-browned on the first side.
In a small bowl or a mortar and pestle, combine 3 tablespoons butter, 2 tablespoons garlic, and remaining tablespoon oil, and stir until thoroughly incorporated.
Turn steaks and evenly top with butter mixture. Continue to cook the steaks on the second side for about 5 minutes for medium rare. Remove from grill. Serve steaks with cooked greens, if desired.
SWAMP BOTTOM GREENS (ESCAROLE SAUTEED WITH GARLIC AND CRUSHED RED PEPPER FLAKES)
SERVES 4 TO 6
3 tablespoons olive oil
1 ½ tablespoons minced garlic
¾ teaspoon kosher salt, plus more if needed
¼ teaspoon crushed red pepper flakes
2 heads escarole, about 1 ½ pounds total, rinsed and cut crosswise into 1-inch slices
1 cup chicken broth
Freshly ground black pepper
Juice of 1 lemon, for serving, or to taste
Extra-virgin olive oil, for drizzling, optional
Heat olive oil in a large skillet. Add garlic, salt, and crushed red pepper and cook, stirring, until garlic is fragrant; do not allow the garlic to brown. Add escarole, chicken broth, black pepper, and salt, if desired. Cover, and let cook until wilted, about 2 minutes. Uncover pan and continue to cook, stirring, until cooking juices are nearly evaporated, and escarole is tender, 2 to 4 minutes. Taste and season, if needed. Serve, drizzled with lemon juice to taste and extra virgin olive oil, if desired.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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