Marinating and Basting Recipes | Cucina Cooking Tips with Nadia
Marination is the process of soaking foods in a seasoned, often acidic, liquid before cooking. The origin of the word alludes to the use of brine (aqua marina) in the pickling process, which led to the technique of adding flavor by immersion in liquid.
The liquid in question, the 'marinade', can be either acidic (made with ingredients such as vinegar, lemon juice, or wine) or enzymatic (made with ingredients such as pineapple, papaya or ginger). In addition to these ingredients, a marinade often contains oils, herbs, and spices to further flavor the food items.
Always cook with your heart!
#marinating #basting #grilling
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We bring you the best Pinoy Recipes from our kitchen to yours! Iba Talaga and panlasang pinoy na pagkain! Atin to!
The BEST-Ever Garlic Butter Turkey Recipe! Super JUICY & Delicious!! (Hundreds of 5-star Reviews!!!)
FULL RECIPE HERE:
This easy, no-fail Thanksgiving turkey recipe will knock your socks off, and be the best turkey you'll ever serve! It's made with loads and loads of butter, garlic and herbs. Plus, an easy turkey drippings gravy recipe!
Watch my 'Turkey Carving Tutorial' HERE:
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Contents of this video:
00:00 Introduction
00:43 Garlic Butter Spread
01:20 Preparing the Turkey
02:13 Adding the Butter Spread
03:03 Stuffing the Turkey
03:42 How to Truss a Turkey
04:03 Turkey Roasting Instructions
04:47 Basting with Butter
05:51 Turkey Drippings Gravy
07:22 Turkey Taste Test
Music Courtesy of Audio Network
#thanksgivingturkey #turkeyrecipe #juicyturkey #tatyanaseverydayfood
Pan Sauces | Basics with Babish
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This week on Basics, I'm making sure you know how to master a simple yet delicious pan sauce.
Recipe:
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Grilled Chicken Legs with White BBQ Sauce
Grilled Chicken Leg Quarters Recipe with Lemon Pepper and White BBQ Sauce
#lemonpepperchicken #chickenrecipe #howtobbqright
WHAT MALCOM USED IN THIS RECIPE:
- Weber Kettle Grill -
- Killer Hogs AP Seasoning
- Shaker Dredge
- Vortex Grill
- Killer Hogs Mississippi White Sauce
- Black Nitrile Gloves
- Hand Savers Glove Liners
- Thermoworks Thermapen
Lemon Pepper Chicken Quarters Recipe
- 8 Chicken Leg Quarters
- 1/4 cup olive oil
- 3 Tablespoons Killer Hogs AP Seasoning
- 3 Tablespoons Lemon Pepper Seasoning (Tone’s Brand)
- 1 teaspoon dried parsley
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 stick butter melted
- 1-2 lemons halved
- 1 bottle Killer Hogs Mississippi White Sauce
Directions:
1. Prepare weber kettle grill for grilling using a charcoal vortex for indirect grilling using briquette charcoal.
2. Combine AP seasoning, lemon pepper, and dried herbs in small bowl and transfer to a dredge shaker.
3. Pat dry and trim leg quarters, lightly coat both sides with olive oil, and season generously with the seasoning mixture.
4. Arrange the leg quarters around the outer edge of the Weber grill for indirect cooking.
5. Half the lemons and place on the grate for 4-5 minutes cut side down. Squeeze the grilled lemon juice into the melted butter and season with 1 Tablespoon of the seasoning mixture.
6. Baste the leg quarters with the lemon butter mixture 20 minutes into the cook.
7. Continue grilling the leg quarters until the internal temperature reaches a minimum of 175°F ( I prefer to take them to 190°F for more tender meat and crispy skin).
8. Remove the leg quarters from the grill and drizzle with Killer Hogs MS White Sauce
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Ina Garten's Tuscan Lemon Chicken | Barefoot Contessa | Food Network
Ina adds the sunny Tuscan flavors of lemon and rosemary to grilled chicken!
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Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Tuscan Lemon Chicken
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr
Prep: 20 min
Cook: 40 min
Yield: 2 to 3 servings
Ingredients
1 (3 1/2-pound) chicken, flattened
Kosher salt
1/3 cup good olive oil
2 teaspoons grated lemon zest (2 lemons)
1/3 cup freshly squeezed lemon juice
1 tablespoon minced garlic (3 cloves)
1 tablespoon minced fresh rosemary leaves
Freshly ground black pepper
1 lemon, halved
Directions
Sprinkle the chicken with 1 teaspoon salt on each side. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoons pepper in a small measuring cup. Place the chicken in a ceramic or glass dish just large enough to hold it flat. Pour the lemon marinade over the chicken, turning it in the dish. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Turn the chicken 2 or 3 times while marinating.
When ready to grill, prepare a hot charcoal fire on 1 side of a grill (or turn a gas grill on low heat). Spread 1/4 of the coals across the other side of the grill. Place the chicken on the cooler side, skin side up, and weigh it down with the dish you used for marinating. Cook for 12 to 15 minutes, until the underside is golden brown. Turn the chicken skin side down, weight again with the dish, and cook for another 12 to 15 minutes, until the skin is golden brown and the chicken is cooked through. Place the lemon halves on the cool side of the grill, cut side down for the last 10 minutes of cooking. Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut in quarters, sprinkle with salt, and serve with the grilled lemon halves.
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Ina Garten's Tuscan Lemon Chicken | Barefoot Contessa | Food Network
Lemon Roasted Chicken
There is nothing like a perfectly roasted chicken to bring warmth to the house and to the dinner table. This version is flavored with lemon, onions, and rosemary. It is super simple to prepare, and there is always a little extra for the next day for lunch! Check out the recipe here -