BBQ SIDES 3 Ways
For me, the quality of the sides can make or break a bbq. In this video, I'm showing you 3 of my (non-potato salad) favorites.
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7.25qt DUTCH OVEN:
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--RECIPE--
BAKED BEANS
▪175g/6oz chopped bacon
▪150g (1medium) white onion, small diced
▪50g (2 small) jalapenos, small diced
▪15g (5-6 cloves) garlic, minced
▪325g or 1.5c ketchup
▪100g or 1/4c molasses
▪50g or 1/4c brown sugar
▪30g or 1 3/4Tbsp worcestershire
▪30g or 2Tbsp yellow mustard
▪30g or 2Tbsp hot sauce
▪20g 1Tbsp + 1/2tsp apple cider vinegar
▪7g or 1Tbsp chili powder
▪2g or 1tsp black pepper
▪2x 425g/15oz cans cannellini beans with liquid
▪4x 425g/15oz cans cannellini beans, rinsed
▪200-400g or ¾-1.5c water
Add bacon to a heavy bottomed pot over medium heat. Stir and render fat for 10-15min until golden. Add in diced onion, jalapeno, and garlic. Stir, scraping up any bacon fond. Cook for about 10 min or until veggies have softened. Add ketchup, molasses, br sugar, worch, mustard, hot sauce, vinegar, chili powder, and pepper. Stir to combine. Add beans and about 200g water. Stir. Add additional 200g water if needed. Gently stir and bring to a simmer. Load into a 350F/175C to bake for 90 minutes, gently stirring 2-3 times during baking. Beans are done when thickened, but still a little saucy. Add water or sauce to thin slightly if needed.
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CREAMY SLAW
▪500g or 9c cabbage, thinly sliced
▪100g or 2 large carrots, julienned
▪100g or 1 small bulb Fennel, thinly shaved
▪100g or ½ small red onion, thinly sliced and rinsed
▪3-5 cloves garlic, minced/pressed
▪30g or 1 3/4Tbsp salt (for cure)
▪20g or 1 2/3Tbsp sugar (for cure)
▪150g or 3/4c mayo
▪30g or 2Tbsp grainy mustard
▪30g or 2Tbsp apple cider vinegar
▪30g or 2 1/3Tbsp sugar (for dressing)
▪2g or 1tsp black pepper
Combine veggies and garlic in a bowl and mix with the 30g salt and 20g sugar. Cover and allow mixture to sit and cure for 30min. Transfer to a salad spinner and spin to drain. Transfer back into a dry bowl. Add mayo, mustard, vinegar, 30g sugar, and black pepper into a high sided container (or blender) and blend with immersion blender. Drizzle most of dressing over the slaw mix and fold to toss. Add more dressing to taste if needed.
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STREET CORN (Elotes inspired) SALAD
▪1000g or kernels from 8 ears sweet corn, cut from cob
▪Neutral oil (avocado, canola, grapeseed etc)
▪Salt
▪75g or 2/3c cotija cheese, grated
▪20g/1 jalapeno, small diced
▪35-40g or 1 bunch of scallions (middle green part only)
▪20g or 1 med bunch cilantro, chopped
▪1 lime zest and juice
▪2-3 cloves garlic, minced/pressed
▪100g or 1/2c mayo
▪50g or 1/4c sour cream
▪2g or 1tsp black pepper
▪2g or 1tsp chili powder
Preheat large cast iron over high. Add about 3Tbsp neutral oil followed by the corn kernels and a large pinch of salt. Cook for 90 seconds then toss. Cook for another 3-4 minutes, tossing every 90 seconds. When corn beings to pop, it should be caramelized and done.
Transfer corn to a bowl and allow to cool slightly before dressing. Add in jalapeno, scallions, cilantro, lime zest and juice, garlic, mayo, sour cream, pepper, chili powder, and cheese. Stir to combine. Taste for seasoning - adjust with salt or lime juice if needed. Garnish with additional cheese.
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CHAPTERS
0:00 Intro
0:16 Baked beans
4:02 Creamy slaw
8:41 Street corn (elote inspired) salad
13:28 Let’s eat this thing
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Burrito Recipe | How to Make Burrito at Home | Mexican Burrito Wrap | Easy Veg Wrap Recipes | Ruchi
How to Make Veg Burrito Wrap | Cheesy Bean and Rice Burrito Recipe | Tortilla Burrito Recipe | Mexican Wrap Veg | Burrito Sauce Recipe | How to Make Burrito Tortillas | Vegetarian Wrap Fillings | How to Make Easy Vegetable Wrap | Veg Tortilla Wrap Recipe Indian style | How to Prep Salsa for Burritos | Homemade Salsa | Veggie Burrito Seasoning | Step By Step Burrito Recipe | High Protein Vegetarian Burrito | Quick & Easy | Rajshri Food
Learn how to make Burrito???? at home with our Chef Ruchi Bharani
Burrito Ingredients:
Introduction
How to make easy Salsa for Burrito
2 Tomatoes (blanched, peeled & chopped)
1 Onion (chopped)
2 Green Chillies (chopped)
1tsp Oregano
2 pinches of Cumin Seeds Powder
3 pinches of Sugar
Coriander Leaves
1 tsp Lemon Juice
Salt (as per taste)
1 tbsp Spring Onion Greens
How to prep the Rice with Vegetables and Beans for a burrito
2 tbsp Olive Oil
2 tbsp Garlic (finely chopped)
1 Onion (sliced)
1/2 Green Capsicum ( cut into strips)
1/2 Red Capsicum (cut into strips)
1/2 Yellow Capsicum (cut into strips)
2 Tomatoes (puréed)
1/2 tsp Cumin Seeds Powder
1 tsp Oregano
1 tsp Chilli Flakes
1tbsp Taco Seasoning ( optional)
3tbsp Ketchup
1/2 cup Corn (boiled)
1/4 cup Kidney Beans (soaked & cooked)
1/2 cup Rice (boiled)
Salt (as per taste)
Spring Onion (chopped)
How to make Sour Cream for Burrito at home
3/4 cup Hung Curd
Salt
1 tsp Lemon Juice
Spring Onion Greens
How to warm the Tortillas
Tortilla
Olive Oil
How to fold the Burrito Wrap
Lettuce Leaf
Avocado Slices
Cheese
#Burritos #VegWraps #AnybodyCanCookWithRajshriFood
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About Burritos
A burrito dish in Mexican and Tex-Mex cuisine consists of a flour tortilla wrapped in a sealed cylindrical shape around various ingredients. The tortilla is sometimes lightly grilled or steamed to soften it, make it more pliable, and allow it to adhere to itself when wrapped. Burritos are often eaten by hand, as their tight wrapping keeps the ingredients together. Burritos can also be served wet, that is to say, covered in a savory and spicy sauce, where they would be eaten with a fork and knife.
Burritos are filled with a savory filling, including a large array of other ingredients such as rice, cooked beans (either whole or refried), vegetables such as lettuce and tomatoes, cheese, and condiments salsa, pico de gallo, guacamole, or crema.
Burritos are often contrasted with other, similar, dishes such as tacos, in which a small hand-sized tortilla is folded in half around the ingredients rather than wrapped and sealed, or with enchiladas which use masa (maize/corn) tortillas and are covered in a savory sauce, to be eaten with a fork and knife. |
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Best BEANS Recipe with Smoked PORK Picnic & Smoked RIBS | EPISODE 5
In this episode we will make probably one of the best recipes that can be made outdoors. Beans with smoked pork (picnic) shoulder and smoked ribs. Who doesn`t love smoked ribs/smoked pork picnic shoulder in an epic stew, especially when you add beans to it.
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~ Best BEANS Recipe with Smoked PORK Picnic & Smoked RIBS | EPISODE 5~
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For this recipe we use:
2 White onions
5 cloves of Garlic
2 big Carrots
1 Parsnip
1500 gr / 53 oz White beans
2 Bay leafs
Fresh Parsley
30 gr / 1 oz Salt
40 gr / 1.4 oz Smoked Paprika
30 gr / 1 oz Ground pepper
1000 gr / 35 oz Smoked Pork shoulder ( the lower part) also called picnic shoulder
1000 gr / 35 oz Smoked pork ribs
For the onion salad:
3 Red onions
5 gr / 0.17 oz Salt
5 gr / 0.17 oz Ground pepper
5 gr / 0.17 oz Balsamic vinegar
10 gr / 0.35 oz Extra Virgin Olive Oil
This amount is enough for roughly 12 people. You can scale it down to your needs !
We start by cutting the pork shoulder into smaller chunks. We continue by cutting this amazing smoked pork rib. We want a rib which has a good amount of meat on it. We clean and dice some white onions. We cut some parsnips in big pieces. If you love parsnips the you can dice it up. We just use it for its flavor. We slice some carrots. We peel and slice a few cloves of garlic. Garlic is essential for this dish so don`t be afraid of using it. The preparing of the ingredients is done so now we proceed by lighting up our fire and installing our cauldron. When it gets hot we add the pork shoulder.
We don`t add any fat. We use the fat that melts from the meat. When the meat gets brown and crispy we add the carrots. We sear them for a minute and we add the white onions followed by the garlic and the parsnips. We season with salt, ground pepper and smoked paprika. Be careful with the salt because if your meat is preserved with salt then there is a chance you will over season the dish. We give it a good mix and we add the ribs. We add the water because we don`t want to burn the paprika. Not a huge amount. Just enough to cover the meat. Last we add the bay leaves. Also if you didn`t pre-cook the beans then you can add them now because it takes roughly the same amount of time to cook as the meat. When the meat is cooked we add the pre cooked white beans. In these last 20 minutes is important to mix in more often to be sure that it doesn`t stick to the bottom.
While our meal is almost done we make a fresh onion salad. We finely slice some red onions and we season them with salt, ground pepper, balsamic vinegar and a touch of olive oil. We mix it well and we are done. Our beans are ready so we take them of the fire. Add some fresh parsley and we always put some sour cream on top.
This is one of our favorite recipes which is best if made outside.
You have to try it out to experience this amazing recipe.
Have a wonderful week and see you next time
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Picnic Baked Bean Casserole
Smoked bacon adds zest to this bean bake recipe I got from my mother. I must confess that lima beans have never been among my favorite foods, but I actually like them in this casserole, and their color brightens up the mixture.
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Meals for Basecamp__Picnic Beans
My mom shared with me her recipe for Picnic Beans. I'm making here from the back porch, but feel like it would make a great base camp meal. Simple ingredients, easy enough to do. Can be eaten hot or cold. Give it a try!
This video features Dome Sweet Dome , by: Nat Keefe & the Bowties