PICO DE GALLO | The BEST Bowl of Salsa You Will Eat All Year Long (Authentic Mexican Recipe)
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This bowl of Pico de Gallo is so dang good it’ll have you crowing like a rooster ????????️
Back in the day I used to make the pico for our family barbecues. My grandma used to tell me it was the best recipe she ever had. So good in fact, that there would have to be TWO whole bowls because I would eat an entire on myself ????
In this video I’m gonna share the authentic, restaurants style and homemade recipe we use for our favorite snack and condiment – PICO DE GALLO!
My personal pro tip here is to use SERRANOS instead of jalapeños to take the heat up a few notches. And the best part of this recipe is you can adjust all the ingredients to you personal preferences.
You can add more tomato, less onion, double the chile or omit the cilantro – whatever you and your friends and family like, it can be done easily in this delicious recipe.
Ingredients
9 Roma Tomatos
1/2 White Onion
3 Whole Serranos (or Jalapeños for less heat)
1 Head of Cilantro (chopped)
1 Large Lime
2 tsp Sea Salt
And your favorite bag of chips
Take the heat up even more using my SALSA VERDE recipe:
Now let’s get to making PICO DE GALLO!
Green Papaya Salad (Som Tum) | Just Eat Life
This Thai Green Papaya Salad is everything you want to be when you grow up. Crisp. Tangy. A lil' spicy. Recipe & story blog post:
Thai sticky rice:
Thai Grilled Pork: Coming Sunday!
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CREDITS:
Filmed & Produced: Leonardo Samanamud
Hosted & Edited: Jennifer Phanomrat
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Music courtesy of Audio Network
Filipino Lechon Tacos | Jen Phanomrat
Crispy Filipino lechon kawali gets a new zesty home inside of a taco.
Ingredients —
For the pork:
2 lbs pork belly
6 cups water
½ cup soy sauce, plus more for basting
4 bay leaves
1 head of garlic, cloves separated but skin on
1 tbsp whole black peppercorns
1 tbsp coconut oil
For the quick-pickle atchara:
½ cup cabbage, shredded
½ cup carrots, shredded
½ cup red onion, thinly sliced
2 garlic cloves, thinly sliced
1 tbsp ginger, sliced or minced
2 serrano chili, thinly sliced
½ cup white vinegar
2 tsp sugar
Salt to taste
For the rest:
Crema or sour cream to serve
Fresh chopped cilantro
Corn tortillas
Steps —
In a large pot, add water, pork belly, bay leaves, garlic, soy sauce, and black pepper. Bring to a boil and then lower heat to simmer for 1 hour or until the meat is tender.
Place cooked pork belly on a tray with a rack and pat dry. Allow to cool and chill in the fridge for at least 2 hours or overnight.
Meanwhile, make the pickle. Combine all ingredients in a bowl, transfer to a jar, and chill in fridge.
Slice the skin down the middle. Brush all over with soy sauce. Then rub coconut oil all over. Bake at 400°F until the skin is very crispy and crackly.
To serve, slice lechon into bite-sized pieces and place on top of corn tortillas with the atchara, crema, and cilantro.
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Carnitas de Pork Belly | La Capital
El pork belly o falda, es el área del cerdo de donde se obtiene el bacon o tocino. Esta vez lo quise cocinar en dutch oven con grasa de cerdo/manteca, estilo carnitas. La carne resulta con mucho sabor, suave y jugosa.
Servido en 3 formas: Puré de papa, bowl de arroz y tacos de carnitas.
Muchas gracias a Grand Western Steaks
por este riquísimos Pork belly: grandwesternsteaks.com
15% de descuento usando el código: LACAPITAL
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*Yo le puse:
-Sal
-Ajo
-Tomillo seco
-Cerveza
-Jugo de Naranja
-Papa
-Crema
-Mantequilla
-Sal y Pimienta
-Cebolla en polvo
-Chile habanero
-Tomatillo
-Aguacate
-Cilantro
-Cebolla
-Ajo
-Sal y Pimienta
Equipo:
Ahumador 1:
Ahumador 2:
Mi asador:
Mi tabla:
Mi estufa:
Cuchillo 1:
Cuchillo 2:
Cuchillo 3:
Cuchillo 4:
Mi cámara:
Guantes negros:
Iniciador de fuego/carbón:
FAJITAS: How to Grill TENDER & PERFECT (3 Tips)
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FAJITAS have been my most requested recipe for years, now here it is. These three tips for perfect, tender and delicious fajitas will help make your cooks a big success. A great marinade, a raging hot fire for hot 'n fast cooking and a good slicing knife techniqe. Check out the video for the full cooking process and more.
My bbq rubs used in this video from American Pitmaster Company.
OG, A perfect blend of sea salt, fresh cracked pepper and fresh granulated garlic, the ORIGINAL season all that has created the most wonderful eating experiences for every civilization, every country and every cuisine in the world. OG is also fantastic on vegetables, dips, salsas and over nearly every meal you can create in your kitchen. No free flow agents, no additives or fillers, just pure spg that brings out the natural flavor of any meat or dish.
WOW was designed to give you that maximum one bite flavor experience, to impress friends, family and competition cook off judges alike. For the full WOW experience shake liberally on steaks, chops, burgers, fajitas and any meats that you cook at least 30-40 minutes before cooking, longer is even better for the maximum flavor. Also great on just about any dish you create in the kitchen, wonderful on veggies and fruit too. Shake it on and get WOW’d! WOW has sea salt, fresh cracked pepper and fresh granulated garlic a small amount of msg and spices.
50 Chilies Papaya Salad!! SPICY THAI FOOD in Thailand! | Khon Kaen (ขอนแก่น)
???????? Unseen Thai Food in Chiang Rai:
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KHON KAEN, THAILAND (ขอนแก่น) - Today we’re in Khon Kaen (ขอนแก่น), northeastern Thailand to uncover Thailand’s hidden dish of Isaan; Au pla (Herbal freshwater fish soup อ๋อปลา). It’s a traditional dish of a medley of herbs with freshwater fish and seasoned with a splash of fermented fish sauce.
Au pla (Herbal freshwater fish soup อ๋อปลา)
Part 2) THAILAND’S HIDDEN DISHES, with Tourism Authority of Thailand - This is Part 2 of this 5 Part video series, where I’m traveling around Thailand to eat 5 hidden dishes!
Som Tam Kuk Kai (ส้มตำ กุ๊กไก่) - - First, when you visit Khon Kaen, you absolutely don’t want to miss eating som tam pu plaraa, green papaya salad with fermented fish sauce and crab. We had some grilled chicken and soup just to get the mouth juices watering before the bigger meal!
Huan Kamnang (เฮือนคำนาง ขอนแก่น) - - It was a huge honor to meet up with Khun Kamnang from Huan Kamnang (เฮือนคำนาง ขอนแก่น) in Khon Kaen. She’s a writer, historian and Chef who promotes traditional and often times long lost Isaan foods, and she’s been promoting Au pla (Herbal freshwater fish soup อ๋อปลา) for years. It was an absolutely sensational dish and meal experience, with all the other dishes she prepared as well. I can say it was one of the best Isaan meals I’ve ever had.
แก่น I KAEN - - Finally to complete this Thai food tour we went to a new restaurant called Kaen where they are serving modern takes on Isaan food.
Video 2 / 5 Khon Kaen (ขอนแก่น), Stay tuned for all 5 Videos!
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