Cooking - pepper popper and scallop veggies saute in wok
We bought a new wok. It is really satisfying to cook with.
In the Kitchen: Sea Scallop Skewer
In the Kitchen: Sea Scallop Skewer
The Rhode Show is WPRI 12's daily lifestyle show for having fun, eating well, and living life.
Gastrique | Chef Lee Chizmar | Tips & Techniques
The ????BERRY???? BEST Gastrique! ????
Gastriques are essentially a french sweet-and-sour sauce. The primary flavor typically comes from fruit and the sour, from vinegar. This Gastrique is easily made with sugar, water, strawberries, lime juice, champagne vinegar and chipotle peppers, it's a great sauce to keep on hand.
✅Ingredients for the Gastrique:
1cup sugar
½ cup water
½ cup sliced strawberries
Lime juice
Champagne Vinegar
Pureed Chipotle Peppers
✅Method of Preparation:
Pour sugar in a pot with the stove on High
Add water, only pouring on the circumference of the sugar in order to keep edges wet to avoid crystallizing.
Once mixture starts to gain color swirl, do not stir, the sugar and water to mix.
Add sliced strawberries
Sprinkle with lime juice and champagne vinegar
Pureed Chipotle Peppers to taste.
Stir
Leave on high heat for only a little longer, until the mixture becomes darker in color.
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More videos:
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What do you do for fun in Angeles City? | Street Walking ASMR tour[HD] ???????? Real Life Philippines
CRAZY NIGHTLIFE | REAL LIFE SCENES ???????? | WALKING STREET ANGELES CITY PHILIPPINES [4K]
IS IT TIME TO VISIT? ???????? | SCENES IN REAL LIFE| WALKING STREET ANGELES CITY PHILIPPINES [4K]
How do you have a GOOD TIME in Angeles City? Street Walking ASMR tour[QHD] ???????? Real Life Philippines
EXPOSED! Walking Street ASMR tour[4K] ???????? Real Life Angeles City Philippines
Gear(affiliate links)
Gopro Hero 10 -
Gopro Volta -
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Life in the Philippines
Angeles City Philippines
Expat living Philippines
Would you like to request a walk in your neighborhood? Comment below.
How to make Cucumber Rolls |Quick & Easy Snacks| Healthy, Delicious Appetizer |Vegan|
Hello Everyone, welcome to my channel Mia Ve PLANT-BASED RECIPES . This channel existed because of your love & support. Thank you so much for being here.
I am so passionate to share my videos. Here you will see a variety of healthy easy recipes, which are vegan since all ingredients are only from plants.
I hope you enjoy my videos.
If you like my recipes, please hit like, & subscribe.
I upload new videos every week.
Love & greetings
Mia Ve
MUSIC INFO:
Take Me Higher by Jahzzar is licensed under a Attribution-ShareAlike License.
Permissions beyond the scope of this license may be available at or contact artist via scorethis@gmail.com
LINK TO LICENSE:
Full recipe
Cucumber & Cheese Rolls
Ingredients:
1 cucumber
100 grams vegan white cheese
finely chopped red bell pepper
fresh dill
Preparation
In a medium bowl, add in cheese & mash
Add in finely chopped bell pepper & dill
Stir all ingredients to combine.
Using a vegetable peeler or mandoline, peel the cucumbers lengthwise into thin slices.
Spread a small spoonful of filling over a cucumber slice.
Starting from one end, roll the cucumber into a spiral. Repeat with remaining cucumber slices and filling.
Cucumber Avocado Rolls
Ingredients
1 Avocado
½ of a lime
salt
black pepper
1 cucumber
1 medium-size carrot( finely slice into strips)
red & yellow bell pepper( finely slice into strips)
Instructions
Into a mixing bowl, add the avocado & lime juice.
Mash with a fork. Season with salt & pepper.
Use a mandoline or potato peeler to cut long thin strips from the cucumber. Take a cucumber strip and spread a thin coat of the avocado mixture along the length of the cucumber. Roll it up needed.
Do the same with the rest of your cucumber strips.
Cucumber Rolls
dairy-free
gluten-free
plant-based
Grilled Scallops with Summer Corn, Tomato & Basil Salad
Grilled Scallops with Summer Corn, Tomato & Basil Salad
Prep: 20 minutes Grill: 14 minutes Serves: 4
3 (10-inch) wooden skewers
2 medium ears fresh corn, silks and husks removed
¼ cup olive oil
3 tablespoons fresh lime juice
1 tablespoon honey
½ teaspoon kosher salt
¼ teaspoon ground black pepper
2 medium heirloom tomatoes, cut into ½-inch pieces
⅓ cup crumbled feta cheese
¼ cup finely chopped red onion
3 tablespoons chopped fresh basil
1 package (16 ounces) Market 32® Wild-Caught 20/30 Count Sea Scallops, thawed if necessary
1. Prepare outdoor grill for direct grilling over medium-high heat; soak skewers in water 20 minutes. Brush corn with 1 tablespoon oil and place on hot grill rack; cover and cook 8 minutes or until grill marks appear, turning ¼ turn every 2 minutes. Transfer corn to cutting board; cool slightly. Cut corn kernels from cob.
2. In large bowl, whisk lime juice, honey, ¼ teaspoon salt, pepper and 2 tablespoons oil; gently fold in tomatoes, cheese, onion, basil and corn. Makes about 5 cups.
3. Thread scallops onto skewers; brush with remaining 1 tablespoon oil and sprinkle with remaining ¼ teaspoon salt. Place skewers on hot grill rack; cover and cook 6 minutes or until internal temperature reaches 145°, turning once. Remove scallops from skewers; serve over salad.
Approximate nutritional values per serving (6 scallops, 1¼ cups salad): 383 Calories, 18g Fat (4g Saturated), 86mg Cholesterol, 721mg Sodium, 23g Carbohydrates, 2g Fiber, 8g Sugars, 35g Protein