How To make Mike,S Three Meat Texas Red Chili Southern

The Best Buffalo Wings You'll Ever Make (Restaurant-Quality) | Epicurious 101

Professional chef Frank Proto is back for another edition of Epicurious 101, today teaching you how to make buffalo wings that rival any you'd find at a restaurant, bar, or pub.

Learn more with Chef Frank on his YouTube Channel ProtoCooks!

Follow him on Instagram at @protocooks

Director/Producer: Mel Ibarra
On Set Director: Jen Osaki
Director of Photography: Kevin Dynia
Editor: Jared Hutchinson
Chef: Frank Proto

Director of Culinary Production: Kelly Janke
Culinary Researcher and Recipe Editor: Vivian Jao
Culinary Producer: Young Sun Huh
Culinary Associate Producer: Christina Aiello
Associate Producer: Tim Colao
Line Producer: Jennifer McGinity
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes

Camera Operator: Kyle LeClaire
Audio: Lily Van Leeuwen
Production Assistant: Sophie Pulver

Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Andy Morell
Graphics Supervisor: Ross Rackin
Graphics, Animation, VFX: Lea Kichler

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0:00 Wings Wings Wings
0:26 Chapter One - Prepping The Wings
1:50 Chapter Two - Making The Sauce
2:38 Chapter Three - Frying The Wings
4:18 Chapter Four - Sauce and Serve

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Gordon Ramsay's Hot Ones Inspired Wings

#GordonRamsay #Cooking
It's a big sports weekend ahead and are you looking for the perfect Chicken Wing Recipe for the Big Game? Well Gordon has just the recipe for you! Simple, delicious and most importantly better than the wings Gordon ate on The Hot Ones. You can make them as hot as the last dab or as mild as you'd like!

Full Recipe:

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New Mexico: Anthony Bourdain tries a Frito Pie (Parts Unknown)

Anthony Bourdain visits a New Mexico five and dime store to sample its world famous Frito Pie.

Super Easy Slow Cooker Ribs - Fall Off The Bone BBQ Ribs Recipe

How to make bbq ribs in the slow cooker? Search no more cos these ribs are so tender and deliciously slow cooked, they fall right off the bone.

INGREDIENTS

3 and 1/2 lbs Ribs
3 Tablespoon brown sugar
2 teaspoon chilli powder
2 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon thyme
salt and black pepper to taste
1 cup barbecue sauce

Brief Instruction

Ribs must be cut into equal halves to fit slow cooker
Remove membrane from ribs and pat dry with paper towel
Combine all spices and season both sides of ribs
Place 1 half of ribs into slow cooker then pour/spread with half of the barbecue sauce
Place the other half of ribs into the slow cooker then pour/spread with remaining bbq sauce
slow cook on low for 8 hours

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Texas Style Homemade Chili & Southern Style Cornbread

Chili Ingredients

1 lb Ground Beef
1 can kidney Beans
1 can Pinto Beans
1 can tomatoe sauce
1 med. diced onion
1 diced jalapeno pepper
2 diced stalks of celery
1 green bell pepper
3 medium chopped Roma tomatoes
3 tbs Chili powder
1 tsp Cumin
1 tsp garlic powder
2 tsp salt
1 tsp black pepper
1 tsp cayenne pepper
3 cups Beef Broth


Southern Style Cornbread

Dry Ingredients

1 1/2 cups of Cornmeal
1/2 Cup All Purpose flour
1 Cup of sugar
1 tsp baking powder
1 tsp salt

Wet Ingredients

1 Cup buttermilk
2 beated eggs
1 stick melted
1/3 cup vegetable oil
3 tbs honey

preheat oven to 350

Combine Dry Ingredients to wet ingredients

Enjoy!!!!

Cowboy Chili Recipe

Cowboy Chili Recipe!


We’re taking the chill off in the kitchen today with our Chili recipe. What’s great about chili is you can substitute any kind of meat whether is ground beef, wild game or even chunk meat. We’re giving you a great seasoning base and some ideas for your chili and from there you can customize to suit your tastes. Beans- no beans… hey I like a bean to give it an even heartier feel. So we hope you enjoy our chili recipe!

Enjoy the video and leave questions or comments below.

Get our Green Chile Chipotle Relish here:

8- 10 servings

Cowboy Chili


2 pounds ground beef (wild game, chunk meat, etc.)
1 large yellow onion, chopped
2 (10 oz.) can Rotel (we used chunky), drained
1 Rotel can water
1 (15 oz) can tomato sauce
1 (16 oz) can kidney beans, drained (or your bean choice)
Green Chile Chipotle Relish (available or 3 - 4 chipotle peppers in adobo sauce, chopped or to taste
1/3 cup chile powder
½ tsp cumin
2 tsp oregano powder
2 tsp paprika or smoked paprika
2 tsp salt
3 tsp minced garlic

1. In a large pot or 12” Dutch oven brown the hamburger over medium high heat. Season with salt and pepper or seasoning of your choice, to taste. As the meat begins to brown, stir in the onions. Continue cooking until the meat has fully browned and onions are tender. If there is a lot of excess grease, drain.

2. Stir in the Rotel, water, tomato sauce, beans, chipotle peppers or relish. Stir in the seasonings. Adjust taste, if needed.

3. Cover and cook over medium-high heat until it reaches a boil. Boil a couple minutes. Reduce heat and simmer for about 40 minutes, stirring occasionally.

4. Serve warm with cheese, onions, sour cream, etc.


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Kent Rollins
Chuck Wagon Cook, Grilling, Dutch Oven Cooking, Cowboy, Cast Iron