Hell's Kitchen West Side Red Hot Louisiana Chili Pepper Sauce ????????????????
Red Habanero chilli pepper and raspberry puree make this sauce unique in flavor. Labelled as a Louisiana style sauce, this one definitely breaks the mold mould!
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(UK)
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Chicken Wonton Soup With Spicy Chili Oil (红油抄手)
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???? PRINTABLE RECIPE -
We all love wonton but have you ever tried Sichuan version? Check out this bowl of wonton in chili oil. We added freshly ground Sichuan peppercorn powder, which gives you a tingling feeling.
???? RELATED VIDEOS
Chicken Wonton Soup with Secret Ingredients (千里香馄饨) -
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Crispy Fried Wonton Recipe (炸云吞) - Crispy Fried Wonton Recipe
INGREDIENTS
For The Wonton and Filling (enough to make 50 wontons)
12 oz (340 grams) of ground chicken
1.5 tsp of grated ginger
1.5 tsp of grated garlic
1.5 tbsp of soy sauce (Amazon Link -
1 tbsp of oyster sauce (Amazon Link -
Some black pepper to taste (Amazon Link -
7 oz (200 grams) of freshly shredded zucchini (season with some 1/2 tsp of salt and squeeze the liquid out )
1 tbsp of sesame oil (Amazon Link -
1/3 cup of diced scallion
1 pack of wonton skin (40-50 pieces)
To Cook The Wonton
6-8 cups of chicken stock or water
Baby Bok choy or other leafy vegetables depending on your preference
To Assemble The Wonton Soup (1 serving)
2 cloves of garlic
1/2 tsp of sugar
2 tsp of soy sauce (Amazon Link -
2 tsp of oyster sauce (Amazon Link -
2 tsp of Chinese black vinegar (Amazon Link -
Sichuan pepper corn powder to taste (Amazon Link -
1-5 tbsp of chili oil depending on your taste (Amazon Link - or you can make your own by watching this video -
1/2 cup of the broth that you cook the wonton with
10-12 pieces of wonton
Diced cilantro as garnish
Diced scallion as garnish
INSTRUCTIONS
Shred the zucchini by using the largest holes on your grater. Season with 1/2 tsp of salt and rub for a minute. Let it sit for 10 minutes to allow the salt to draw out the moisture. Squeeze most of the liquid out of the shredded zucchini.
In a big mixing bowl, combine the following ingredients: 12 oz of ground chicken, 1.5 tsp of grated ginger, 1.5 tsp of grated garlic, 1.5 tbsp of soy sauce, 1 tbsp of oyster sauce and some black pepper to taste. Stir the filling within one direction for 3-5 minutes to develop the texture of the filling.
Continue by adding the zucchini, 1/3 cup of diced scallion, and a drizzle of sesame oil. Mix well and your filling is done.
To wrap the wonton, put some filling in the middle of the wrapper. Dip some water with your finger and wet half of the wrapper. Fold it in half. Pack it tight. Be sure to push out all the air. Make a small curve in the middle so it is easy to fold. Then you glue the two sides and pinch them together.
Before we cook them, we need to make the spicy flavor base. In a bowl, add the following ingredients: 2 cloves of garlic, press them through a garlic presser; 1/2 tsp of sugar, 2 tsp of soy sauce, 2 tsp of oyster sauce, 2 tsp of Chinese black vinegar, some Sichuan peppercorn powder to taste, and 1-5 tbsp of hot chili oil depending on your taste.
Bring 6-8 cups of chicken stock to a boil. Use your spoon to stir the broth to create a vortex. Then, put in the wonton. It takes about 2 minutes for the wonton to float to the top of the water, then monitor the heat at low and keep the pot at a slight simmer for another 5-6 minutes.
When it is almost ready, add some green leafy vegetables that you like. Let it blanch with the wontons for 20 seconds to a minute depending on your preference.
Turn off the heat. Scoop out about 1/2 cup of the broth and pour it into the flavor base. Follow up with however many pieces of wonton that you want.
Sprinkle some diced scallion and cilantro on the top.
Chili Recipe - Quick Meals Ep. 21
Ingredients:
28 oz. Diced Tomatoes
28 oz. Petite Diced Tomatoes
12 oz. Tomato Paste
30 oz. (approx.) drained and rinsed Kidney Beans
30 oz. (approx.) drained and rinsed Pinto Beans
2 Onions (chopped)
1 Green Pepper (chopped & deseeded)
3 Jalepeño Peppers (chopped & deseeded)
3 cloves Garlic (minced)
1/4 cup Masa Harina Flour
2 tbsp. Chili Powder (I’m using Hot Mexican Chili Powder)
1 tsp. Cayenne Pepper
1 tsp. Ground Cumin
1 tsp. Salt
1 tsp. White Pepper
1/4 Ground Cinnamon
Olive Oil (enough to cover the bottom of your pot)
Chef Stu Paprocki Contact Info:
• Twitter: @stupaprocki
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Bio:
I thought making it onto a cooking reality show would be my ticket to culinary fame, but that whole experience was a disappointment. Since then I have quit my job in a commercial kitchen and decided to start making my own cooking show, QUICK MEALS. This is episode 16.
Home is where the heart is, and good food brings family and friends together around the table. That's what I'm all about and that's what I want QUICK MEALS to be all about.
A few days ago I was wrestling with a naked childhood friend in my carport because of this cooking show. There are too many missteps, both clothed and unclothed, to even to mention at this point. I decided to end QUICK MEALS because it was clearly destroying lives and families, but then something amazing happened. SteelCityStallion@rocketmail.com answered my email. There’s going to be an episode 22. I’m crying tears of joy as I type this. Starting this show might actually have been the best idea of my life!
Recipe:
Start off by heating a pot over medium heat (I recommend using at least a 5 quart pot for this recipe). Cover the bottom of your pot with olive oil and add your minced garlic. Sauté your garlic until it’s golden brown.
Then pour in your diced and petite diced tomatoes, along with your tomato paste. Stir it up real good and then add all your spices: chili powder, cayenne pepper, cumin, cinnamon, salt, and pepper (as always, I’m using white pepper).
Again, stir it all up real good and then add your veggies: onions, green peppers, and jalepeños. Again, mix it up real good. Then it’s time for your legumes to leap on in: kidney beans and pinto beans. Mix it all up and then lower the heat to a simmer.
Combine a 1/4 cup of masa harina flour and a 1/2 cup water in a bowl and mix them up real good. Drizzle that mixture into your chili as you stir. And for the umpteenth time, mix it all up real good.
Your chili is ready right now, but if you have the time I suggest you let it simmer for a bit to let all those flavors commingle real nice and good. Either way you’ve got yourself a hearty vegetarian dinner and another quick and delicious meal sure to make your taste buds PAP!
MY DAD'S FAMOUS PINEAPPLE AND RED CHILI JAM! PERFECT FOR CHEESES AND 'MEATBALLS'
This red chili and pineapple jam (oh, what a combo!) is an old family recipe and my dad was the one who perfected it. He mastered the skill of making this type of jam (or should I say sauce?) and it is just perfect to accompany cheeses, especially the strong and pungent ones as well those amazing meatless meatballs that we love so much!
Enjoy!
CJ
MY DAD'S FAMOUS PINEAPPLE AND CHILI JAM! PERFECT FOR CHEESES AND 'MEATBALLS'
INGREDIENTS:
1 medium pineapple, chopped and blended
1 apple, peeled, deseeded, and grated
Half lemon
2 to 3 red chilies, deseeded and minced
One cup of white sugar
1 whole garlic clove
METHOD:
Grate the apple and squeeze half lemon on it, mix to combine. This step will allow the apple to keep its color and prevent browning.
Add the blended pineapple to a pot along with the remainder of the ingredients, stir and bring it to a boil.
Once it boils, lower the heat to medium and let it cook until the pineapple jam looks shiny and taste caramelized, stirring from time to time especially at the end of the cooking time. this might take from 25 to 40 minutes, so be patient.
Another way of learning if your jam is properly cooked is if you run your spatula to the bottom of the pot and if you can see the jam separates.
Turn off the heat, put the jam into a clean and sterilized jar, and keep it in the fridge.
Lasts for up to 4 weeks in the fridge.
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❤️ My vegan ricotta cheese recipe:
❤️ My nutritional yeast substitute recipe:
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MUSIC:
BLUEBIRD”
E's Jammy Jams - YouTube Music
“WHADDYA KNOW”
Yve-Rose Lyon - Epidemic Sound
“IN THE HOTEL LOUNGE”
Redeemin’ - Epidemic Sound
MY DAD'S FAMOUS PINEAPPLE AND CHILI JAM! PERFECT FOR ACCOMPANYING ALL TYPES OF CHEESES AND MEATLESS MEATBALLS
Suckle Busters Ghost Pepper Chili - SAPO BBQ Style
Well this is some really good spicy chili mix. At first it seemed real hot and then once used to it the flavors was awesome!!! Highly Recommend !!!!
sucklebusters.com
THE HOTTEST CHILI IN TEXAS
Ingredients:
1-LB Chili Meat
1-Can Tomato Soup 1-Can Beef Broth
1-Green Bell Pepper 1- Red Bell Pepper
1-Yellow Onion
Directions (cook in a large pot or dutch oven):
- Brown chili meat & sausage, drain, then return to pot.
-Finely dice (or puree) bell peppers & onion.
- Add bell peppers, onion, soup & broth to pot.
-Bring to a boil, then reduce heat & add chili seasoning.
- Cover & simmer for 30 min. to 1 hour (or more). Stir often.
Optional, add a can of beans just before serving.
-Top w/chopped onions & shredded cheese. Serve & Enjoy!
1-SuckleBusters Ghost Chili Kit
1 - LB Pork Breakfast Sausage
1 -Cup Water (add only if needed)
Distributed by SuckleBusters Inc.
PO Box 2006 Coppell TX 75019
SuckleBusters.com
Made in Texas, USA
Proverbs 3: 5- 6
MALA Hot Sauce - Numbing Spicy Aromatic Chili Oil for Chinese Szechuan Sichuan Cuisine | 四川香浓麻辣醬
*For Subtitles, please turn on Closed Captions (CC) and choose your preferred language!
MALA sauce is an aromatic, spice infused oil-based hot sauce for most Szechuan dishes. MALA (麻辣) means numbing and spicy. After tasting the sauce, it leaves you with a tingling, numbing sensation in your mouth. Besides the spiciness, homemade MALA sauce also has rich layers of other aromatic flavors.
MALA Xiang Guo video:
INGREDIENTS - This recipe makes 2 1/2 cups of concentrated MALA sauce
4 tbsp Szechuan peppercorns
4 tbsp red chili flakes (Szechuan or any variety)
2 tbsp fennel seeds
A few star anise
3 bay leaves
2 cups peanut oil or other vegetable oil
1 tsp salt
Music: From Chinese RPG track composed by G.Keese - used with permission.
Equipment I use:
T-fal nonstick wok
Iwatani portable butane stove
Canon VIXIA HF R700 Full HD Camcorder
Storage for video file:
Maxone 1 TB USB Mobile Hard Dish:
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#SichuanMALAsauce #麻辣香锅 #SichuanChiliOil