Crab falls into the deep fryer like an idiot
Stupid crab
BE A BROC-STAR with this deliciously simple Broccoli with Garlic Sauce recipe
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LEARN HOW TO MAKE AN EASY CHINESE STYLE BROCCOLI STIR FRY RECIPE TODAY!
LAY HO MA (how's it going in Cantonese)! Nothing beats sitting down with a nice bowl of freshly steamed rice and a delicious side of sautéed broccoli. Join me in this episode and learn how to stir fry some amazing broccoli with garlic sauce
Ingredients:
370g broccoli
2-3 pieces garlic
small piece ginger
1 tbsp soy sauce
1 tsp dark soy sauce
1 tsp cane sugar
splash of toasted sesame oil
1 tsp potato starch
2 tbsp water
1 tsp avocado oil
2 tsp chili oil (
1 tsp white sesame seeds
Directions:
1. Remove the floret from the stalk of the broccoli. Then, chop the florets into bite sized pieces
2. Grate the garlic and ginger. Prep the sauce by combining together the soy sauce, dark soy sauce, cane sugar, toasted sesame oil, potato starch, and water. Set the sauce aside
3. Heat up a nonstick pan to medium heat. Add the avocado oil followed by the broccoli
4. Let the broccoli cook for 2-3min. Then, give the pan a good toss. Allow the broccoli cook for another 2-3min. Set the broccoli aside
5. Place the pan on medium low heat and add in the chili oil
6. Add the garlic and ginger. Gently cook for 2-3min
7. Add the broccoli and turn the heat to medium. Sauté for about 1min
8. Add in the stir fry sauce and place on a lid immediately following. Let the broccoli steam for about 30-45 seconds
9. Give the broccoli a good stir. Plate the broccoli and garnish with white sesame seeds
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Salmon and Grits on the Fire Disc
You can still grill while you're on vacation!!! Today we're tackling Salmon & Grits on the Fire Disc WOK style grill. This might just be the ultimate in my portable outdoor cooking arsenal! Watch us Blacken Salmon and make the Cheesiest Grits EVER???? Oh, we cooked a few Ribeyes for you red meat lovers also! I love getting the opportunity to cook with my sister, and learn new innovative recipes like Peach Caprese Salad. It doesn't get any better than this! Buckle up and Settle Down Good!!
* Fire Disc WOK Style Grill
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* Inkbird Instant Read Thermometer
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* Mill Creek Meat Company
Website: millcreekmeatcompany.com
* Ezra Vancil Music
Youtube: youtube.com/user/ezravancil
Blackened Pan Seared Salmon: Fresh or Frozen salmon filets. Smoked Paprika, Paprika, Chili Powder, Cayenne Powder, Onion Powder, Salt Pepper, Lemon, and Cumin. Extra Virgin Olive Oil.
Peach Caprese Salad: Fresh Ripe Peaches, Fresh Mozzarella, Basil Leaves, Balsamic Glaze, and Extra Virgin Olive Oil.
Crispy Green Beans: Fresh Snapped Green Beans, White Onion, Salt, Pepper, Roasted Garlic, Salted Butter, Lemon and Avocado Oil.
Whipped Feta Cheese Dip: Feta Cheese, Cream Cheese, Roasted Garlic Cloves, Lemon, Extra Virgin Olive Oil, Chives, Red Pepper Flakes, Salt, Pepper, and Green Olives.
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HONEY ORANGE BBQ SHORT RIBS ????Pickle Juice Brine Experiment
NOTE: For anyone wondering, I rinsed, soaked, and blotted dry the ????pickle juice brined ribs prior to grilling. They still had a hint of pickle juice flavor.
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Fierce Green Scotch Bonnet Pesto | CaribbeanPot.com
Get my cookbook @ Learn how to make a fiery Scotch Bonnet Pepper Pesto in this step by step instructions from Chris De La Rosa of CaribbeanPot.com
For this pepper pesto you'll need..
10-15 Scotch Bonnet Peppers
1/2 cup pine nuts
1/4 teaspoon sea salt
2 cloves garlic
3/4 cup olive oil
1/2 cup Parmesan cheese
1/2 cup cilantro
1/2 lemon
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