How To make H&L Speakeasy Chili
5 lb Ground round
16 oz Can, dark red kidney beans
16 oz Can, light red kidney beans
2 (16 oz) cans small red beans
1 tb Vegetable oil
3 lg Green peppers, cored and
Chopped 3 Jalapeno peppers, cored and
Chopped 1 lg Red onion, chopped
1 lg Spanish onion, chopped
1 lg White or yellow onion,
Chopped 8 (8-10!) cloves garlic,
Finely chopped 4 (28-32 oz.) cans whole
Tomatoes 3 (64 oz) cans of tomato juice
Chili powder to taste Salt and pepper Break up and cook meat in large frying pan until browned and crumbly. Drain thoroughly. Season with salt, pepper, and at least 1 tablespoon of chili powder. Set aside. Saute green peppers, jalapenos, onions, and garlic in oil until limp. Quarter the whole tomatoes and dump with juice from pan into a large pot. Add hamburger, sauteed vegetables, and beans to pot. Add tomato juice until chili is soupy, not too thick. Season with chili powder to taste. Simmer for 90 minutes, stirring frequently to prevent scorching. Leftover chili can be frozen.
How To make H&L Speakeasy Chili's Videos
Fluffy Jungle Bird Cocktail - Sprinkled with Campari Dust!
I made a Fluffy Jungle Bird Cocktail sprinkled with Campari dust. The classic Jungle Bird is a nice tropical cocktail which also has nice bitter notes from Campari. But like many cocktails on Cocktail Time this one can be twisted and served differently without taking away any of the awesomness of the original. So Fluffy Jungle Bird with sprinkled Campari dust it is! In this episode I teach you two new mixology techniques. How to make liqueur dust (in this case, dehydrated Campari9 and how to make and keep a cocktail in a fluffy, creamy form. It’s nearly summer so let's enjoy this bitter red bird together!
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A massive thank you to all our Patrons for their support, especially Old Fashioned patrons Julien Laucke and Johannes Haas, and “Negroni” patrons Cesar Garcia, Stefan Molitor, David McDermitt, Joerg Meyer, Nikola Bulajic and Dima Grossman!
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0:00 Intro
0:34 Celebration Time
1:55 Classic Jungle Bird
4:27 Fluffy JB - ingredients
5:27 Campari powder
6:57 Pineapple
7:30 Fluffy Jungle Bird
10:00 Outro & Recipe
The team behind this video:
Robi Fišer
Sašo Veber
Phantom hand
#cocktailtime #campari #junglebird
DESSERTS IN 15 MINUTES
These are my 3 current GO TO DESSERTS!!!
MANGO SORBET:
1/2 cup of Frozen Mango
1/4-1/2 cup of Coconut Water or Almond Milk
2 tbsp of plain yogurt
BLEND & SERVE
1 tsp of Raw Honey
Vanilla Maple Chia Pudding:
1/4 cup of Chia Seeds
1 cup of pre-bowled water
1 tsp of Vanilla Extract
Cinnamon
1-2 tbsp of Maple Syrup
Stir and refrigerate until cool (I let it sit overnight)
Serve 1/4 cup of mixture
Add chopped date and 2 pecans
sprinkle Coconut Flakes (or clusters)
ENJOY!
PALEO CHOCOLATE CHIP COOKIES:
Preheat Oven to 350 degrees F
1 egg
1 tsp of Vanilla
1/4 cup of Peanut Butter (or melted coconut oil)
1/4 cup of Almond Milk
1/2 cup of COCONUT sugar
1 cup of Almond Flour
1/2 teaspoon of Baking Soda
1/3 cup of Dark chocolate chips (or 8 chocolate squares chopped)
1/3 cup of Pecans (finely chopped)
1/2 teaspoon of Baking Soda
1/2 teaspoon of Himalayan Salt
Place 9 cookies on parchment paper or oiled baking pan.
Bake for 10-12 minutes, or until golden. Cool and ENJOY!!!
♡ S O C I A L M E D I A ♡
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Ep. 5: Hot One's Los Calientes Hot Sauce Review
Hello friends,
Here it is, part 3 of the Hot One's hot sauce trio pack. Such a great sauce, I hope you enjoy fam!
Find the sauce here:
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Song: Jarico - Landscape (Vlog No Copyright Music)
Music promoted by Vlog No Copyright Music.
Video Link:
Outro:
Magic Flute - Take/Five
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Indian Food in UK : Changing Perspectives by Chef Avinash Shashidhara, United Kingdom
Faculty Development Programme organised by Department of Hotel Management, sponsored by AICTE-Training and Learning (ATAL) Academy.
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About the speaker:
Chef Avinash Shashidhara, the dynamic head chef behind the recently opened Pali Hill Restaurant, Fitzrovia, hails from Bengaluru. He grew up in Bengaluru, absorbing the rich culinary heritage of his family’s cooking and South Indian traditions and flavors. He is also an alumni of the Department of Hotel Management, Christ University. After completing his graduation, he travelled to the UK. Has over 18 years of experience in renowned kitchens of the world.
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How to make a Sazerac Cocktail
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Learn how to make a Sazerac cocktail:
Ingredients:
Bourbon or Rye Whiskey- 60ml
Peychaud's bitter- 03 dashes
Sugar cube- 01 cube
Absinthe- splash
Glassware- Old fashioned
Garnish- Lemon peel
Method
Pack an Old-Fashioned glass with ice. In a second Old-Fashioned glass place the sugar cube and add the Peychaud's Bitters to it, then crush the sugar cube. Add the Whiskey to the second glass containing the Peychaud's Bitters and sugar. Stir it well along with ice. Empty the ice from the first glass and coat the glass with absinthe, then discard the remaining absinthe. Empty the whiskey/ bitters/sugar mixture from the second glass into the first glass and garnish with lemon peel.
Webinar: Menu Innovations During Challenging Times
Did you miss the latest webinar hosted by Informa RH? We got you covered. Get valuable insights from fellow chefs on adapting to current industry limitations, plus listen to an in-depth discussion on how to reinvent your menu in a time of limited resources, limited experienced staff, and supply chain issues.
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