Honey Roasted Salad Tomatoes Recipe | How to Make
Honey Roasted Salad Tomatoes Recipe.
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The Mother Of All Steak Sauces (Other Meats Too)- Classic Demi Glace
The most versatile classic sauce base, the uses for Demi glace are endless. I use it in my steak au poivre recipe but you can use it on chicken, pork or lamb too. Traditionally made with veal bones I opt for beef bones.
Make a beef broth from scratch and freeze it in quart containers. I have a great recipe in my French onion soup video
Once you have beef broth you can make this Demi glace quickly and easily. This sauce will freeze in cup containers for months.
Recipe:
4oz small pieces of beef (optional)
1/2 bottle red wine ( a bottle good enough to drink)
1 onion
2 carrots
2 stalks celery
3 garlic cloves smashed
2 tablespoons tomato paste
1 quart heavy duty beef broth
yield: 1 cup demi glace
Notes:
-Make sure your beef stock is full of gelatin. That will make for a thick sauce
-Roast your meat and vegetables well to add flavor and color to final sauce
-Skim your sauce as much as possible
Crawfish Judging, The “Old” Food Network & Easter Brisket Recipe — Season 5: Episode 11
This week on the HowToBBQRight Podcast, Malcom and I talk about going to judge a Crawfish Cooking Contest in Metairie, and the Easter Brisket Malcom made this week. We took a mini-vacation last weekend to stay in New Orleans and got kicked out of a concert.
#neworleans #brisket #howtobbqrightpodcast
00:00 - Intro
00:21 - Office Dip Contest
02:43 - Malcom’s BBQ Dip Recipe
04:27 - Bacon Cheeseburger Dip
09:45 - Easter Brisket Recipe
19:12 - Brisket Gravy
21:53 - How To Build Your Easter Plate
24:20 - Easter Seafood
26:20 - We got KICKED OUT of a Concert in New Orleans
30:15 - BEST New Orleans Eats
32:15 - Old Metairie Crawfish Festival and Cookoff
37:09 - Old School Food Network
44:58 - Chorizo Queso
48:50 - Troubleshooting Your Charcoal Grill
54:35 - What's Coming Up?
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Tyler Florence's Antipasto Platter | Tyler's Ultimate | Food Network
Tyler fills a mouthwatering party platter with balsamic-topped roasted vegetables, an array of meats and cheeses and ricotta with mint and honey pine nuts!
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Fried chicken, burgers, spaghetti and meatballs – if you're going to have only one recipe for these crowd-pleasing classics, it might as well be the ultimate – Tyler's Ultimate.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Antipasto Platter
RECIPE COURTESY OF TYLER FLORENCE
Level: Easy
Total: 1 hr 15 min
Prep: 30 min
Inactive: 25 min
Cook: 20 min
Yield: 8 to 10 servings
Ingredients
Grilled Vegetables with Aged Balsamic:
2 zucchini, sliced lengthwise into 1/4-inch thick planks
1 red pepper, cheeks removed from 3 sides
1 eggplant, sliced into 1/4-inch thick circles
Extra-virgin olive oil
Salt and freshly ground black pepper
2 tablespoons good quality aged balsamic vinegar
Grilled Sourdough:
1 loaf country sourdough, cut into 3/4-inch thick slices
Extra-virgin olive oil
Ricotta Spread with Honey Toasted Pine Nuts:
1 cup pine nuts
1/2 cup orange blossom honey
2 cups good-quality whole milk ricotta
1/4 cup extra-virgin olive oil
2 tablespoons fresh mint leaves, hand torn
Sea salt and freshly ground black pepper
Antipasto Platter:
1 1/2 pounds mixed olives (queen, kalamata, ceringola)
1/2 pound finely sliced San Daniele ham
One 8-ounce wheel Mt. Tam Triple Cream
One 12-ounce Cypress Grove Chevre Truffle Tremor
One 8-ounce wedge aged Monterey Jack cheese
Directions
For the vegetables: Heat a cast iron grill pan over high heat until smoking, about 8 to 10 minutes. Add the vegetables to a large bowl, drizzle with olive oil and season with salt and pepper, to taste. Grill the vegetables on the hot grill pan for 2 to 3 minutes per side, without moving so they get nice grill marks. Remove to a large platter and drizzle with aged balsamic vinegar.
For the sourdough: Heat a cast iron grill pan over high heat until smoking, about 8 to 10 minutes. Drizzle the bread slices with olive oil and arrange on the hot grill pan for 2 to 3 minutes per side, without moving so they get nice grill marks and toast evenly.
For the ricotta spread: Begin by toasting the pine nuts in a dry skillet over medium heat. Toss over low heat until golden brown, about 5 minutes. Reduce heat to low and add the honey. Mix well so the nuts get coated evenly and honey melts. Allow to cool slightly, then add to a large bowl. Add the ricotta, olive oil, mint and salt and pepper, to taste. Refrigerate until the ricotta firms up a little before serving with grilled sourdough and antipasto items.
For the platter: Arrange the grilled vegetables, grilled sourdough, ricotta, olives, prosciutto and cheese on a large platter and serve.
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Tyler Florence's Antipasto Platter | Tyler's Ultimate | Food Network
How to Make Napa Valley Meyer Lemon & Shallot Cocktail Remoulade: Cooking with Kimberly
Web chef, Kimberly Turner, from shares with you How to Make Napa Valley Meyer Lemon & Shallot Cocktail Remoulade! #meyerlemon #shallot #remoulade
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Napa Valley Meyer Lemon & Shallot Cocktail Sauce by Wine Country Kitchens:
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