Honey Garlic Pork Chops
Juicy Honey Garlic Pork Chops with caramelised edges ready and on your table in less than 15 minutes! Smothered in the best 4-ingredient sauce! FULL RECIPE:
BE A BROC-STAR with this deliciously simple Broccoli with Garlic Sauce recipe
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LEARN HOW TO MAKE AN EASY CHINESE STYLE BROCCOLI STIR FRY RECIPE TODAY!
LAY HO MA (how's it going in Cantonese)! Nothing beats sitting down with a nice bowl of freshly steamed rice and a delicious side of sautéed broccoli. Join me in this episode and learn how to stir fry some amazing broccoli with garlic sauce
Ingredients:
370g broccoli
2-3 pieces garlic
small piece ginger
1 tbsp soy sauce
1 tsp dark soy sauce
1 tsp cane sugar
splash of toasted sesame oil
1 tsp potato starch
2 tbsp water
1 tsp avocado oil
2 tsp chili oil (
1 tsp white sesame seeds
Directions:
1. Remove the floret from the stalk of the broccoli. Then, chop the florets into bite sized pieces
2. Grate the garlic and ginger. Prep the sauce by combining together the soy sauce, dark soy sauce, cane sugar, toasted sesame oil, potato starch, and water. Set the sauce aside
3. Heat up a nonstick pan to medium heat. Add the avocado oil followed by the broccoli
4. Let the broccoli cook for 2-3min. Then, give the pan a good toss. Allow the broccoli cook for another 2-3min. Set the broccoli aside
5. Place the pan on medium low heat and add in the chili oil
6. Add the garlic and ginger. Gently cook for 2-3min
7. Add the broccoli and turn the heat to medium. Sauté for about 1min
8. Add in the stir fry sauce and place on a lid immediately following. Let the broccoli steam for about 30-45 seconds
9. Give the broccoli a good stir. Plate the broccoli and garnish with white sesame seeds
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Pan Seared Mahi Mahi Recipe (Step-by-Step) | HowToCook.Recipes
Mahi Mahi (sometimes called Dorado) is a delicious lean white fish that is tender, flaky, and full of flavor. This Mahi Mahi recipe coats the fish in an AMAZING lemon garlic butter sauce that adds the perfect balance of flavor to the fish.
View FULL Step-by-Step recipe here:
Ingredients:
4 4oz Mahi Mahi filets
3 tbsp extra virgin olive oil
salt (to taste)
black pepper (to taste)
Lemon Garlic Sauce
3 tbsp salted butter (softened)
2 tbsp garlic (minced)
1 tbsp lemon juice
1 1/2 tbsp lemon peel (grated)
1 tbsp fresh parsley (chopped)
1 tbsp fresh chives (chopped)
kosher salt (pinch)
black pepper (pinch)
Instructions:
1. Preheat the oven to 375F. Pat dry any excess moisture off the fish fillet with paper towels until they are as dry as possible then sprinkle both sides with salt and pepper and set aside.
2. Then, prepare the lemon garlic mixture. In a small saucepan on low heat, combine all of the lemon garlic mixture ingredients and set aside.
3. In a large skillet on high heat, add the olive oil. Once the oil is hot, add the fish fillets to the pan and sear for about 3 minutes on one side then flip. Place the fish in a baking dish and roast for about 4-5 minutes. Pour the lemon garlic mixture over the cooked fish. Serve with extra lemon slices and fresh parsley.
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Smoked Salmon Recipe - How to Smoke Salmon | Chef Tips
Chef Jason Hill shows you how to make smoked salmon in this episode of Chef Tips. This smoked salmon recipe is a hot smoked salmon, made by smoking salmon over low heat on the Green Mountain Grills pellet grill.
To begin, make a dry brine for smoked salmon, which consists of dark brown sugar, a bit of salt, and some fresh cracked pepper. Smoke the salmon for around 2 hours, then brush with an apricot glaze or some honey. You can serve this as an appetizer with crackers and cream cheese.
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#smokedsalmon #smoker #salmonrecipes
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Healthy Air Fryer Salmon
Healthy Air Fryer Salmon is a quick and easy salmon recipe, perfect for those busy weeknights. Ready in under 15 minutes, this flavorful and moist salmon is sure to be a crowd pleaser!
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✅Ingredients
• 4 salmon filets
• 4 tablespoons freshly squeezed lemon juice
• 2 teaspoons extra virgin olive oil
• 1 tablespoon soy sauce
• 2 teaspoons minced garlic
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 2 tablespoons finely chopped fresh dill
• Lemon slices for serving
✅Instructions
1️⃣ In a shallow dish combine the lemon juice, olive oil, soy sauce, and minced garlic. Place salmon filets in the dish and flip them over, ensuring both sides are coated.
2️⃣ Next, sprinkle filets with salt, pepper, and paprika.
3️⃣ Preheat air fryer to 400 degrees Fahrenheit.
4️⃣ Spritz a little oil onto the cooking surface of the air fryer and place filets in the air fryer and cook for 8-10 minutes, depending on their thickness. Remove from air fryer.
5️⃣ Sprinkle fresh dill on top of salmon and serve immediately. Garnish with lemon slices if desired.
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The Stay At Home Chef offers restaurant-quality recipes you can easily make at home. If you want to become a better cook, learn how to cook, or just need dinner ideas for your family, this channel is for you. We’re taking really good recipes and making them easy recipes that you can make at home in your own kitchen. Cooking, baking, how to, all things food, and more!
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Filet Mignon with Blue Cheese Butter
Is there anything more delicious than a perfect cooked steak? This filet mignon’s got all the goods and is served up with some roasted mushrooms and a crazy good blue cheese butter.
Ingredients for this recipe:
FOR THE BLUE CHEESE BUTTER:
• 2 sticks softened unsalted butter
• ½ cup good crumbled blue cheese
• juice of ½ lemon
• sea salt and fresh cracked pepper to taste
FOR THE STEAK:
• 3 8-ounce filet mignons
• 3 tablespoons olive oil
• 5-6 garlic cloves
• 8-10 sprigs of fresh thyme
• 3 tablespoons unsalted butter
• sea salt and fresh cracked pepper to taste
FOR THE MUSHROOMS
• 2 cups each prepared and sliced oyster, shiitake and cremini mushrooms
• 1 peeled small diced shallot
• 2 finely minced cloves of garlic
• 1 teaspoon unsalted butter
• 1/3 cup cabernet sauvignon
• ½ cup beef stock
• sea salt and fresh cracked pepper to taste
Serves 6
Procedures:
1. Blue Cheese Butter: Simply combine all ingredients together in a bowl and mix until combined and smooth with small blue cheese chunks. Chill in the refrigerator until it is ready to use.
2. Steak: Season the filet mignons on both sides with salt and pepper.
3. Add the oil to a large frying pan or cast-iron skillet over medium high heat until it begins to lightly smoke.
4. Add the steak, turn the head down to medium and then add in the garlic cloves, thyme and butter as well.
5. After 3 to 3 1/2 minutes flip the steak over and begin to baste them with the hot butter and oil from the pan. Cook for a further 3 to 3 ½ minutes to achieve a rare to medium rare internal temperature.
6. Take the steaks out of the pan and let them rest on a plate for 5 minutes.
7. Mushrooms: Discard the thyme leaves and garlic cloves from the saute pan and turn the heat to high. Add in the mushrooms and saute for 3 to 4 minutes.
8. Once they begin to turn brown scoot them to the top of the pan and place the shallots, garlic and butter on the other side of the pan where no mushrooms are at and quickly saute them until lightly browned, about 1 minutes.
9. Combine all of the ingredients and then deglaze with red wine and cook for 1 minute before adding in the beef stock.
10. Finish with salt and pepper.
11. Serve the filets with the mushrooms and blue cheese butter
CHEF NOTES:
• HOW TO REHEAT: Add your desired portion to a small sauté or roasting pan and pour in about a ½ cup of beef stock, cover the pan in foil and cook it in the oven at 400° for 5 to 7 minutes. Reheating your steak will 100% cause it to increase in internal temperature most likely past medium and into medium-well.
• STORING AND FREEZING: Store this in a plastic container or covered in plastic and refrigerate for up to 4 days. It can also be frozen for up to 45 days covered in plastic. See note above for reheating.