How To make Grilled Sesame Crab Hash
12 ounces lump crabmeat, picked clean
shredded by hand
1 1/2 cups red potatoes :
cooked and diced
2 medium roasted red bell peppers diced
1 large egg :
lightly beaten
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon ground red pepper
1/4 cup heavy cream
1 tablespoon fresh cilantro leaves chopped
2 1/2 tablespoons fresh lime juice
salt and pepper :
to taste 1/4 cup fresh bread crumbs
3 tablespoons sesame seeds, ground in a coffee or spice
grinder 1 teaspoon Oriental sesame oil
salt and pepper -- to taste 1 tablespoon light olive oil
(not virgin or extra-virgin) Black Bean Sauce: 1 tablespoon peanut oil
2 teaspoons garlic :
minced
1/2 teaspoon crushed red pepper
1 teaspoon fresh ginger minced
1/4 cup fermented black beans :
well rinsed, chopped
1 cup fish stock, clam juice, or water
1 teaspoon oyster sauce
1 teaspoon dark soy sauce
1/2 teaspoon sugar, or more to taste
2 teaspoons cornstarch, mixed with
1 tablespoon cold water
Tomato Sauce: 2 tablespoons olive oil
1/4 cup shallots :
chopped
1 clove garlic minced
4 large tomatoes, firm, ripe and meaty, peeled, :
seeded
and chopped 2 tablespoons fresh basil leaves -- slivered
1. Preheat the broiler.
2. In a large bowl, combine first 11 ingredients (through the first salt and pepper) and toss gently with two forks until well mixed.
3. Shape the crab mixture into 6 large patties. Place on a rack in a broiler pan, brush with the olive oil, and broil until golden, about 5 minutes. Carefully turn on the other side and broil for 5 minutes more.
4. Place each patty on a plate and spoon 1/4 cup of the black bean sauce on one side of the patty and 1/4 cup of the tomato sauce on the other.
Black Bean Sauce (Makes 1 1/2 cups):
1. Heat oil in a medium saucepan over medium heat. Add garlic, crushed red pepper, ginger and black beans. Cook, stirring gently for 1 minute.
2. Add the fish stock (or clam juice, or water), soy sauce, oyster sauce, and sugar. Simmer over low heat for 5 minutes. Add the cornstarch/water mixture and stir over low heat until the sauce thickens, about 1 minute.
Tomato Sauce (makes 1 1/2 cups):
1. Heat the oil in a large skillet over medium heat. Add the shallots and garlic. Cook for 2 minutes, stirring constantly.
2. Add the tomatoes and cook uncovered until the tomatoes are soft, about 7 minutes. Stir in the basil and cook for 1 minute.
How To make Grilled Sesame Crab Hash's Videos
The Best Way To Make Sushi At Home (Professional Quality) | Epicurious 101
Chef Taka Sakaeda demonstrates the techniques you need to know to make professional quality sushi rolls in your own home. Watch as he prepares Kappa Maki (cucumber roll) and a Tekka Maki (tuna roll), breaking down the best ingredients, necessary equipment, and artful touch needed to raise your sushi roll skills to professional level.
Director/Producer: Mel Ibarra
Director of Photography: Joel Kingsbury
Editor: LJ D'Arpa
Talent: Taka Sakaeda
Director of Culinary Production: Kelly Janke
Culinary Researcher and Recipe Editor: Vivian Jao
Culinary Producer: Mallary Santucci
Culinary Associate Producer: Katrina Zito
Associate Producer: Tim Colao
Line Producer: Jennifer McGinity
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Jeremy Harris
Audio: Michael Guggino
Production Assistant: Kayla Zimmerman
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Billy Ward
Graphics Supervisor: Ross Rackin
Graphics, Animation, VFX: Léa Kichler
--
0:00 Let Me See That Maki Roll
0:37 Chapter One - Sushi Rice
2:47 Chapter Two - Sushi Vinegar
3:36 Chapter Three - Prepping The Ingredients
6:03 Chapter Four - Mixing The Rice
7:37 Chapter Five - Rolling The Sushi
11:37 Chapter Six - Cutting The Rolls
12:33 Ready To Eat
Still haven’t subscribed to Epicurious on YouTube? ►►
ABOUT EPICURIOUS
Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.
Next level hash browns… Sichuan Potato Pancakes | Marion's Kitchen
0:00 Introduction
0:21 Making the spicy sauce
1:35 Prepping the potato for the pancakes
2:18 Prepping the Sichuan peppercorns
2:56 Seasoning the shredded potato pancake mix
4:29 Cooking the potato pancakes & the crispy Asian-style egg
5:50 Mama Noi taking over!????
6:17 Serving & tasting
8:06 End message
Get the written recipe here:
Subscribe to my channel and press the bell button to get notifications every time I post a new recipe:
Binge watch a whole bunch of my Asian food recipe videos here:
Come chat with me on:
And if you're in the USA, Australia or New Zealand you can buy my premium, all-natural Asian meal kits! You'll find them in the Asian aisle at these stores:
For more super tasty recipes:
ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
Gordon Ramsay Makes Steak and Eggs in Texas | Scrambled
Gordon is back with more Scrambled! Hitting the road to make breakfast around the world during his National Geographic Show Gordon Ramsay: Uncharted (which premiere's Monday May 31st). This week he's in Texas, the home of the longhorn, and is cooking up a delicious steak and eggs dish.
#GordonRamsay #Cooking #Food #Texas #Steak
Catch Uncharted Here:
Full Recipe here:
Follow Gordon:
TikTok:
Instagram:
Twitter:
Facebook:
Sweet Potato Hash with Chorizo and Dukkha || Tess Ward
CLICK FOR RECIPE
Sweet Potato Hash with Chorizo
Serves 4
For the dukkha
70g hazelnuts (skins on)
1 tbsp sunflower seeds
1 tbs pumpkin seeds
1 tsp fennel seeds
1 tbsp cumin seeds
1 tbsp peppercorns
3 tbsp coriander seeds
1½ tbsp sesame seeds
1/2 tsp smoked paprika
½ tsp sea salt
Heat a large frying pan over a high eat and toast the fennel, cumin and coriander for 2-3 minutes, or until they smell fragrant.
Add the toasted seeds with all the remaining ingredients into a hand blender and blitz to oblivion..
Dukkha done
For the hash
2 large onions
4 clove of garlics
300 g quality chorizo
2 cubed and roasted cooked potatoes
4 cubed and roasted sweet potatoes
1 bunch of fresh flat-leaf parsley
a couple sprigs thyme
a large handful cherry tomatoes
olive oil
smoked rapeseed oil
4 tablespoons tahini
4 large tablespoons yoghurt
Peel and finely chop the onion and garlic, chop the chorizo, dice up the cooked potato and remaining two uncooked sweet potatoes and pick and finely chop the parsley.
Gently fry the onion and garlic in a little oil in an ovenproof pan until the onion is soft. Add the sweet potato and cook for 2 minutes, then add the chorizo and fry on a high heat for 2 to 3 minutes.
Add the potatoes and cook for 5 minutes more, then stir through half the parsley. Once the sweet potato is cooked through, remove from the heat.
Split open the baked sweet potatoes and season with salt and olive oil
Top with some of the hash mixture, a dollop of yoghurt, a drizzle of tahini and some herbs.
Finish with a tablespoon of the dukkha and serve
Subscribe for more upcoming videos and simple recipes, and check out my website at
SUBSCRIBE!
TWITTER!
FACEBOOK!
A little bit more of the 'yes I can!' attitude is all that's needed to make delicious meals everyday of the week! Check back for more videos!
Keto Chinese Appetizers for When You Crave Takeout!
Miss Chinese takeout on your weight loss journey? Well, this is the video for you! Sarah and I make keto potstickers and keto crab rangoons!
Sarah and I follow a relaxed technically keto lifestyle, which means we only count net carbs, not calories so we are unsure about the calorie count.
Cutdacarb.com -flatbreads
Visit our new website for a printable recipe and instructions!
Be the first to be notified when our keto guide is released! Sign up for our email list here:
If you find value in our content consider buying us a cup of coffee to support our channel here:
Links to our content- tap.bio/ketotwins
Follow us on instagram: Instagram.com/ketotwinsofficial
Join our Facebook Keto Support Group: Keto with the Keto Twins!
We now have a mailbox if you'd like to send us something:
Keto Twins
6348 N Milwaukee
# 322
Chicago, IL 60646
We are Emily and Sarah, identical twin sisters from Chicago who have lost 160 lb following a ketogenic lifestyle. We would love to be a part of your ketogenic weight loss journey! We post recipes, vlogs, advice and motivation about weight loss and keto. We are proof that keto is not a diet, it’s a lifestyle that we intend to follow forever!
The staple keto products that we highly recommend:
Favorite almond flour:
Favorite chaffle maker:
Favorite keto brown, granulated & confectioner sugar 3 pack:
Favorite electrolyte powder (it’s delicious!)-
Keto pecan pie spread (it’s incredible) -
Audio book we are currently listening to: Grain Brain - The Surprising Truth About Wheat, Carbs, and Sugar - Your Brain's Silent Killers. You can listen to this book for free with a 1 month Audible Trial! click here:
Some of the links may be affiliate links. If you purchase an item using our links we may earn a small commission at no additional cost to you!
We would love if you would subscribe to our channel here:
Follow us on Instagram! instagram.com/ketotwinsofficial
We are not medical professionals, we are just sharing our ketogenic weight loss journey. It is always recommended to ask your doctor if a lifestyle change is right for you before starting.
Rabbit mom, served today
My channel ????????[Animal Planet 兔子] has shown about Rabbit Animal Collective …. they are so strong Learning To fly. I am uploading video everyday, Life of Rabbit Animal Chinese.????????
Make sure to subscribe to my channel for watch funniest Animal Planet 兔子. Watch also our other videos!
WANT TO SEE YOUR PET IN OUR COMPILATIONS?
Send your clips or links to: saormoa19@gmail.com
#兔子 #rabbit #animal #chinese