Nusret aka Salt Bae ( Nusr-Et Steakhouse Las Vegas )
#nusretgökçe #saltbae #lasvegas
Nusret Gökçe (Turkish pronunciation) nicknamed Salt Bae, is a Turkish-Kurdish chef, food entertainer and restaurateur.He owns Nusr-Et, a chain of luxury steak houses.His technique for preparing and seasoning meat became an Internet meme.
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earlier life
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Gökçe was born in Erzurum, Turkey to a Kurdish family.His father was a mineworker. The amily's finances forced him to leave school in the 6th grade to work as a butcher's apprentice in the Kadıköy district of Itanbul.
Gökçe has been involved with charitable work, such as building a school in his hmetown of Erzurum
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Video Title
Chicken with Plum Chutney - Everyday Food with Sarah Carey
It's plum season here on the East Coast, and today I'm using this ripe fruit in a super-simple chutney. Stewed with red onions and half of a jalapeno, this tangy sauce has just enough bite to liven up a mild meal. I'm serving it with sauteed chicken breasts, but a condiment that's this good goes well with just about anything -- so remember to save your leftovers (it would make a great turkey sandwich spread)!
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PREP: 15 mins
TOTAL TIME: 35 mins
SERVINGS:4
INGREDIENTS
4 (6 to 8 ounces each) boneless skinless chicken breast halves
Coarse salt and ground pepper
2 tablespoons olive oil
1/2 medium red onion, chopped
1/2 jalapeno chile, (ribs and seeds removed for less heat, if desired), chopped
4 red plums, (about 1 pound), halved, pitted, and cut into 1/2-inch pieces
1/3 cup packed light-brown sugar
2 tablespoons cider vinegar
3/4 teaspoon curry powder
1/4 teaspoon ground ginger
DIRECTIONS
STEP 1
Season chicken with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium. Add chicken and cook until opaque throughout, about 5 minutes per side. Transfer to a plate. Set aside.
STEP 2
Make chutney: To skillet, add remaining 1 tablespoon oil, onion, and jalapeno; cook until softened, about 3 minutes. Increase heat to medium-high; add plums, sugar, vinegar, curry powder, ginger, and 1/4 cup water. Bring to a boil; reduce to a simmer, and cook until plums are softened and liquid is slightly syrupy, about 8 minutes.
STEP 3
Add chicken and any juices that have accumulated on plate; simmer until heated through, about 4 minutes. Season with salt and pepper to taste. Serve chicken with chutney spooned on top.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Chicken with Plum Chutney - Everyday Food with Sarah Carey
Super Easy Slow Cooker Ribs - Fall Off The Bone BBQ Ribs Recipe
How to make bbq ribs in the slow cooker? Search no more cos these ribs are so tender and deliciously slow cooked, they fall right off the bone.
INGREDIENTS
3 and 1/2 lbs Ribs
3 Tablespoon brown sugar
2 teaspoon chilli powder
2 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon thyme
salt and black pepper to taste
1 cup barbecue sauce
Brief Instruction
Ribs must be cut into equal halves to fit slow cooker
Remove membrane from ribs and pat dry with paper towel
Combine all spices and season both sides of ribs
Place 1 half of ribs into slow cooker then pour/spread with half of the barbecue sauce
Place the other half of ribs into the slow cooker then pour/spread with remaining bbq sauce
slow cook on low for 8 hours
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5 Minute Miso Sauce Makes Everything Better (Miso Paste Recipe)
So, you've made miso soup and miso ramen and you have a container of miso at the back of your fridge gathering dust. What is a resourceful cook to do? I'll tell you: make this five minute miso sauce that makes literally everything it touches better. Plus, you can make this sauce with ingredients you already have in your kitchen!
Recipe for 2 servings of miso sauce:
Mix together in a small bowl and set aside:
3 tablespoon (45 gram) water
One tablespoon (20 gram) miso paste
Two tablespoon (45 gram) fruit jam, jelly or preserve
Heat oil in a small pan over medium heat and add:
1/2 teaspoon (3 gram) garlic, grated
1/2 teaspoon (3 gram) ginger, grated
Stir until fragrant
Add miso mixture to pan and heat until thickened, 2-3 minutes
Turn off heat and add:
2 tablespoon (28 gram butter)
Swirl pan until butter is emulsified
Season with a squeeze of lemon juice
Taste and adjust seasoning.
Strain through fine mesh strainer such as a chinois or tamis for a smoother sauce.
Equipment used:
John Boos Work Table:
All Clad D3 8 Inch Frying Pan:
Induction Cooktop:
Chinois:
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