Making a Tiramisu Martini with Sydney at FL Keys Steak & Lobster House
Making a Tiramisu Martini with Sydney at FL Keys Steak & Lobster House.
Steaks from a stone grill & lobster tails are the specialties of this casual, nautical eatery & bar.
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Filet Mignon Beef Martini | Shaken Beef 1st place USA | BBQ Champion Harry Soo SlapYoDaddyBBQ.com
#HarrySoo #SlapYoDaddyBBQ #BeefTenderloin
Harry reveals his secret recipe which won $5,000 in the KCBS Ranchers Reserve Beef Cup National Championships. Click “SHOW MORE” for links and info. Love outdoor grilling? Want to master BBQ so you can spread BBQ love? You've come to the right place. I've been cooking and teaching with live fire over 10 years as a competition BBQ cook. You may have also seen me on Chopped Grill Masters, Cutthroat Kitchen, Smoked, and BBQ Pitmasters. Be sure to subscribe for recipes and black belt pitmaster tips and tricks.
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Hi! I'm Harry Soo, a Grand Champion pitmaster from in Diamond Bar, near Los Angeles. Welcome to my vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes, as well as interviews and stories.
On weekdays, I'm an IT nerd living a Dilbertesque existence in a fabric covered cubicle in downtown LA. I'm the head tour guide for a team of IT project managers who build datacenters, networks, servers, and infrastructure that helps bring tap water to 300 cities and 20 million residents in SoCal.
On weekends, I come alive as a pitmaster, competitor, and BBQ instructor. You've seen me on BBQ Pitmasters, Food Network, Chopped Grill Masters, Smoked, Cutthroat Kitchen, and local TV in California. My shtick is I've used a humble 18-inch Weber Smokey Mountain smoker to win 100+ first places and 1st place USA in the Kansas City BBQ Society (KCBS) awards including best chicken, brisket, and sirloin; and I've won over 30 Grand Championships. I've personally taught 250+ classes and trained 4,000+ pitmasters in small hands-on dozen student classes in the US, Sydney, Perth, London, Kuala Lumpur, Ireland, Germany, Mexico, Canada, and Hawaii.
I get many questions weekly about how to grill and barbecue. Since I started cooking professionally in 2008, I've answered thousands via email, so I decided to post my answers via video to reach a wider audience. I'll do my best to post a video on my channel periodically. I upload vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes, as well as interviews and stories.
#harrysoo #slapyodaddybbq
Karen Martini Shows You How to Cook Steak Perfectly | FOOD | Great Home Ideas
Karen Martini makes steak with a delicious Asian-inspired mushroom sauce. Click here to subscribe:
MINUTE STEAK WITH SOY MUSHROOMS
Cook time: 8-10 minutes
Serves: 2
Ingredients:
2 x 180-scotch fillet, room temperature
Salt flakes and freshly ground black pepper
3-4 Tbsp olive oil
4 large Portobello mushrooms, oiled and seasoned
1 punnet of shiitake mushrooms
200g enoki mushrooms and or shimeji mushrooms
2 Tbsp oyster sauce
1 Tbsp light soy sauce
5 cm piece ginger, finely grated
1 small clove garlic, crushed
½ Tbsp olive oil
dash of sesame oil
squeeze of ½ lemon
3 spring onions, sliced into tiny rings
1 large red chili, sliced on the angle
handful of coriander leaves
Method:
Preheat the grill plate, fry pan or barbecue on high.
Place each steak between a sheet of plastic wrap and pound until flat. Use a mallet, bottle or rolling pin
Remove from plastic and season both sides of the meat with salt and pepper and a drizzle of olive oil (about one tablespoon). Set aside.
To make the sauce use a medium sized bowl and add; oyster sauce, soy sauce, grated ginger, garlic and ½ tablespoon olive oil and sesame. Stir to combine and set aside.
Rub 1-2 tablespoons of olive oil over the mushrooms, season with salt and pepper and toss in the heated pan. Cover with a loose lid and cook for a further 3-4 minutes. It’s a relatively dry fry.
Remove mushrooms from the heat and slice up roughly. Add the warm mushrooms to the sauce, along with the fresh chili, half the spring onions and a good squeeze of lemon. Slice the shiitake in quarters and trim the enoki and toss through keeping a few undressed enoki for a garnish.
Whilst the flavours are infusing into the warm mushrooms, cook the steak.
Make sure the pan is on high heat. Flash-fry the meat for one minute on both side. Take off the heat and leave for a minute to rest before slicing on the angle.
Top with warm mushrooms and the sauce. Finish with the remaining spring onions and coriander.
BLT Steak shows off the Veltini Martini
BLT Steak has partnered up with Velveeta to bring an unrestrained and bold new flavor for summer. The Veltini is a dirty martini with Velveeta-infused vodka. The drink has made an absolute splash on social media, but most reactions have been more shaken than stirred, so we decided to find out for ourselves if the Veltini really is a glass of liquid gold, or just too cheesy.
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Karen Martini: Seared beef fillet with sage butter, Ep 41 (08.11.13)
Karen drops in at the biggest Ram and Sheep show in Australia, Sheepvention at Hamilton. Inspired by the wonderful people and the stunning scenery this town has to offer in the foothills of the Grampians, Karen creates a stunning steak dish. This seared beef eye fillet with fresh sage butter sauce is the perfect entertainer's dish!