The Most Highly Requested Recipe Ever! Let's Make Some Juicy, Tender, and Delicious Oxtail
Ok so this one might be the most highly requested recipe ever! Today we are making some fantastic Oxtail in the pressure cooker to save some time. Let's #makeithappen
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3-4 lbs Oxtail
Walkerswood Green Seasoning
1-2 onions
1-2 carrots
1-2 scotch bonnet or habanero peppers
allspice, jerk seasoning, oxtail seasoning, AP
2 tbsps ginger and garlic paste
1-2 tsps browning
1/4 cup soy sauce
fresh thyme
1/2 cup chopped green onion
1 tsp beef bouillon
2 quarts beef stock
slurry (4 tbsps water - 2 tbsps corn starch)
Mushroom, Leek and Tarragon Pasta | Gordon Ramsay
A simple dish of pasta with a creamy mushroom sauce and fresh garlic bruschetta. Leeks are a fantastic ingredient - cheap and easy to work with and they give a subtle savoury flavour.
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The Tastiest Dishes To Celebrate National Pizza Day With | MasterChef Australia | MasterChef World
You can put almost anything on a pizza! Look at this range of recipes to consider other imaginative toppings such as trout, eggplant and asparagus or look to your traditional pepperoni and margherita pizzas to celebrate.
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MasterChef World highlights the best moments from the world's favourite cooking television show.
Watch mystery box challenges, invention tests, pressure tests and find how-to recipes and masterclasses from world-class chefs!
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Baked Fish with a French Twist (a low-carb dish not to be missed)
I found an easy fish recipe with a bit of a French twist. I picked up all the ingredients except the fish. It finally warmed up here, but it’s very windy. Let’s see if we can catch some fish. Click on SHOW MORE for info on the tackle, boat, lake and recipes.
- - - - - - - - INFO ON THE EQUIPMENT, FISH, LAKE, ETC. - - - - - -
THE BOAT: Bass Hunter EX purchased in March, 2018. It can be ordered here:
THE MOTOR: A Minn Kota, Endura 55. It has a short shaft for small boats, and has 55 LBS of thrust. It runs on a single 12v, deep cycle battery. This exact model has been discontinued.
THE LURE: I’m using a Gopher Mushroom lead jig head in 1/16 ounce with a #4 hook. On it is an “Action Plastic” 2½ inch “Shad Grub” in black. Sadly, it seems that the Action Plastic company is kaput. I have hundreds of their lures however.
THE 2nd LURE: is a 2.75 inch Finesse TRD (“The Real Deal”) in green pumpkin. It is attached to a black 1/15 ounce Zman Finesse Shroomz jig.
THE SPINNING REEL is a Pflueger Trion GX-5. This model is no longer made.
THE SPINNING ROD is a tiny Daiwa SMC401ULFS Spinmatic-C SpinRod (4- Feet, Ultra Light, 1 Piece, 1-4 pound line test recommended). It can be found on Amazon, Fish USA, and other places.
THE SPINNING REEL LINE is SpiderWire, Ultracast, Invisi-Braid in 10 LB test, 2 LB monofilament equivalent.
THE BAITCASTING REEL is a Shimano Calcutta 50B, from 2004. This model is no longer made.
THE BAITCASTING LINE is Firewire Stealth Braid in moss green, 15 LB test, 4 LB monofilament equivalent.
THE BAITCASTING ROD is a Shimano Compre, Model CPC68MC, 6’ 8” fast action, medium power. Suggested lure weight ⅛ to ¼ ounce. Suggested line weight 6 - 12 pound test. Purchased April 2016.
THE LAKE is called Lake Ketchabigwon (named by native Americans). It is almost 6 acres and is located in NE Ohio. It sits on 37 acres of property. The lake is private.
FISH IN THE LAKE are largemouth bass, bluegill, white crappie, black crappie, yellow perch, channel catfish, and grass carp
WHY KEEP SMALL BASS AND RETURN LARGER BASS: We had biologists come out and do an electroshock survey of the lake. They found too many small, stunted bass. There is only so much biomass to go around, and there are too many mouths to feed. Their advice was to remove all bass under 12 inches, and to release the bigger ones. This rule is usually the opposite in large public lakes.
WHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” baseball cap here, In fact, you could put your own name on it!
VIDEOGRAPHY:
The principal camera is my iPhone X on a tripod. I also use an iPhone 6s Plus as a close-up, counter-top camera when cooking. It is mounted on a small tripod. I use a Rhode microphone indoors to help lessen the echo. The video is edited on my MacBook Pro using Final Cut Pro X.
Background music is called “Looking for Someone Like You,” purchased from audioblocks.com.
- - - - - - - - - - - - - - - RECIPES - - - - - - - - - - - -
STUFFED MUSHROOMS
Recipe from: and here:
INGREDIENTS
½ cup softened gorgonzola (or blue cheese)
½ cup softened goat cheese
¼ cup chopped chives
⅓ cup panko breadcrumbs (or low-carb breadcrumbs)
4 to 6 portobello mushroom caps cleaned and stem pulled off
DIRECTIONS
Preheat oven to 375 degrees F.
Spray both sides of each portobello mushroom cap with olive oil spray.
Arrange mushrooms on a baking sheet, gill sides up.
Bake mushrooms in the preheated oven until tender, about 10 minutes.
Drain any juice that has formed in the mushrooms.
Combine blue cheese with chopped chives and stir in bread crumbs.
Fill mushrooms with cheese mixture and place on a baking sheet.
Bake for 5 minutes and serve on a platter or large plate.
BAKED FISH WITH A FRENCH TWIST
Recipe from:
INGREDIENTS
1 to 1½ LB small fish fillets
½ cup sour cream
2 teaspoons Dijon mustard
½ teaspoon dried tarragon
3 to 4 tablespoons grated parmesan cheese
DIRECTIONS
Preheat oven to 450° F (230° C)
Place fish in a large, oven proof dish, cover loosely with foil and bake for 5 to 6 minutes
Drain off liquid if necessary
Combine sour cream, mustard and tarragon and spread over fish
Sprinkle with Parmesan
Bake, uncovered, for 5 to 6 minutes or until golden
Turn shop bought Ravioli into something AMAZING!
Upgrade that store-bought ravioli to something you'd get at a restaurant with this rich and creamy tomato ravioli sauce with spinach and parmesan. You can get it on the table in 15 minutes, and best of all, you can make it all in one pan.
This is perfect comfort food for busy weeknights!
Free printable recipe is available on our site:
Ingredients:
▢1 tbsp olive oil
▢1 onion - finely diced
▢2 cloves garlic - peeled and minced
▢500 g (1.1lb) fresh ravioli - (use your favourite flavour)
▢1 red bell pepper - sliced
▢½ tsp Italian herbs
▢½ tsp chilli flakes (red pepper flakes)
▢½ tsp black pepper
▢a pinch salt
▢1 tbsp tomato puree (paste if you're in the US)
▢90 ml (⅓ cup) white wine
▢100 g (3 ½ oz) roasted cherry tomato halves - (you can buy these from the deli counter)
▢120 ml (½ cup) chicken stock
▢90 ml (⅓ cup) double (heavy) cream
▢90 g (3 packed cups) baby spinach
▢50 g (½ cup) parmesan - grated
▢1 tbsp fresh parsley - finely chopped
Instructions:
1. Add the 1 tbsp of olive oil to a large frying pan (or skillet) and heat over a medium heat, then add in the finely diced onion and cook for 4-5 minutes until the onion starts to soften.
2. Add in the minced garlic and cook for another 30 seconds stirring continuously.
3. Now add in the ravioli and the sliced red bell pepper and cook for another minute, stirring a few times.
4. Add in the Italian herbs, chilli flakes, black pepper and a pinch of salt, give it a stir then add in the tomato puree and wine, stir again, and cook for another minute to reduce the wine down slightly.
5. Add in the roasted tomatoes, chicken stock and cream. Stir everything together and bring up to a simmer. Allow to simmer for 5-6 minutes, until the centre of the ravioli is piping hot (you can open one up to check this).
6. Add in the spinach and parmesan and cook for a minute to allow the cheese to melt and the spinach to wilt.
7. Sprinkle with fresh parsley and serve.
#CookingShow #Recipe