MobiRecipe

How To make Shrimp Versailles

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2 tablespoons green onions

sliced
3 tablespoons margarine
1 1/2 pounds medium shrimp :

shelled/deveined
1 package cream cheese

8 oz, cubed
3 tablespoons milk
1/2 cup swiss cheese :

shredded
2 tablespoons dry white wine
dash red pepper 1/4 cup dry bread crumbs

fine
2 tablespoons margarine :

melted
Saute onions in margarine in large skillet until tender. Add shrimp. Cook over medium heat, stirring occasionally, until pink. Remove shrimp with slotted spoon and set aside. Add cream cheese and milk to skillet, stirring constantly until cheese melts. Stir in swiss cheese and wine. Add shrimp and pepper. Cook just until heated. Pour into lightly greased casserole. Combine bread crumbs and margarine. Sprinkle over casserole. Broil 1 - 2 minutes, until golden. Serve over hot cooked rice or pasta. ~D.Rattray~

How To make Shrimp Versailles's Videos

Oxtail Stew | Rabo Encendido | Made To Order | Chef Zee Cooks

Oxtail Stew aka Rabo Encendido aka Rabo Guisado is a popular Dominican and Cuban dish that's super delicious. These Oxtails stew for hours leaving behind the tastiest of treats. This Rabo Guisado authentic recipe will not disappoint! Share with your friends and family and remember, that you can always make this dish as spicy as you want!

Ingredients:
2 lbs Oxtails
1 Small Onion minced
1 Small Onion Sliced
½ Cubanelle Pepper minced
½ Cubanelle Pepper sliced
3 Garlic Cloves minced
1 tbs Sazón
½ Cilantro minced
1 Fresh Lime or Sour Orange
1 ½ tsp Chicken Bouillon Cube
1 tsp Adobo
¼ tsp Cumin
1 tsp Dominican Oregano
½ tsp Black Pepper
2 tsp Olive Oil
1 tbs Tomato Paste
¼ tsp Red Pepper Flakes or 1 small Scotch Bonnet Pepper
1 Potato Diced (optional)
½ Carrot Diced (optional)

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Bouchée a La Reine: a warm starter fit for a queen (French classic)

Join my online French cooking classes ????‍????: The Bouchée à la reine is a French cuisine classic starter made out of a golden and crunchy pure butter puff pastry casing (Vol au vent) which is filled with a voluptuous and tasty creamy chicken mushroom veloute sauce.

In this video recipe tutorial we are going to learn how to make a vol au vent sauce using the traditional Escoffier style for the bouchée a la reine recipe.

ingredients:
6 small vol au vent or 4 large one ( puff pastry casings)
see previous video to learn ho to make them

For the boiled chicken:
1 chicken ( approx 1.2 kilos)
100 grams of chopped leeks
100 grams of chopped onions
100 grams of choppedcelery
100 grams of chopped carrots
1 large bouquet garni ( made with thym, bay leave celery and parsley stokes)
1 teaspoon of black peppercorn
1 teaspoon of juniper berries
1 table spoon of salt
half a lemon juice

1 piece of cooking string to truss the chicken.

For the veloute sauce ( parisian sauce):
1 litre of chicken broth
40 grams of plain flour
40 grams of butter
250 grams of mushroom 150 grams of button mushrooms and 100 grams of morels)
2 chicken breasts diced. ( reserve some chicken meat to for serving)
1 egg yolks
up to 200 ml of cream ( heavy whipping creme or creme fraiche)
1 table spoon of cognac
1 table spoon of chopped parsley.
salt and pepper to season.

to white cook the button mushroom:
water 1 table spoon of butter
one squeeze of lemon juice

This vol au vent recipe has everything you would ever expect from a French classic dish. Personally I like to describe it as an elegantly old-fashioned starter fit for Kings.

We will see in details how to make a type of veloute called the “Parisian sauce. and create the Vol au vent filling called: a la reine” which is composed of a Salpicon (diced pieces) of chicken and forest mushrooms.(chicken mushroom veloute sauce)

A bit of history:
With the pastry chefs of the court of Versailles, the queen of France Marie Leszczynska (1703-1768), daughter of Stanislas Leszczynski, king of Poland, would be the historical origin of this traditional recipe of French gastronomy. Inspired by pastries made from sweet puff pastry like the wells of love created by Vincent La Chapelle made for her rival Madame de Pompadour, she would have looked for aphrodisiac dishes and asked Nicolas Stohrer to create a salty version to regain the favors of Louis XV, her husband.

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The best Cacio e Pepe recipe by Michelin starred chef Simone Zanoni | Vogue Kitchen | Vogue Paris

Michelin starred chef behind the Le George restaurant at the Four Seasons Hotel Geroge V in Paris, Simone Zanoni cooks his recipe for the very best cacio e pepe spaghetti, exclusively for Vogue Paris. Follow this Italian classic at home, step by step.

Editor - Laurane Jolly

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The Easiest Curry Ever! Indonesian Curry Prawns 印尼咖喱虾 Indonesian Food Recipe | Yellow Curry Shrimp

This Indonesian curry prawns dish is yet another super easy Indonesian dish. We love the sauce so much that frankly, we're happy to just have rice with the sauce only. Super super yummy. Best of all, it's really easy to replicate.

If you're seriously thinking of having an Indonesian feast at home, scroll to the end for our other super yummy Indonesian food recipes. Happy cooking!

See the ingredient list below for your easy reference.

Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.

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Ingredients for
Indonesian Curry Prawn (Curry Shrimp)
Serves 3 - 4 pax
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Spice paste (rempah paste) ingredients
==========
3 cloves shallot
3 cloves garlic
1 stalk lemongrass (only use the white stem portion)
2 fresh red chilli (deseeded)
10g young ginger
1 chilli padi (optional)
4 kaffir lime leaves
1/2 teaspoon coriander seed powder
1 teaspoon turmeric powder
80ml water

Other ingredients
=====
20g belacan (dry fry first before using)
A small bunch of curry leaves
1 large red onion (cut into chunks)
300ml water
400g prawns
1/2 teaspoon sugar
1 tablespoon fish sauce (or light soy sauce)
125ml coconut milk

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Don't know where to get the ingredients or don't know how they look like? See the links below.
Don't know where to get the ingredients or don't know how they look like? See the links below.
Turmeric powder

Coriander seed powder
Fish sauce

Light soy sauce

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Looking for similar cooking equipment like the one we used in the video? These might interest you:
Granite frying pan/pot
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Filming equipment:
iPhone 11 Pro Max (Get from Amazon
Microphone: Sennheiser AVX digital wireless microphone system

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If you like this recipe, you might like these too:

Super Yummy Indonesian Recipe! Tauhu Telur / Fried Egg w/ Tofu

Super Easy Ayam Penyet • Indonesian Crispy Fried Chicken Recipe

Super Easy Best Ever Beef Rendang Recipe 牛肉冷当 Beef Curry

Easiest Indonesian Dish to Make at Home! Ayam Bakar: Indonesian Grilled Chicken

Disclaimer:
Spice N' Pans is not related to these products and cannot guarantee the quality of the products in the links provided. Links are provided here for your convenience. We can only stand by the brands of the products we used in the video and we highly recommend you to buy them. Even then, preference can be subjective. Please buy at your own risk. Some of the links provided here may be affiliated. These links are important as they help to fund this channel so that we can continue to give you more recipes. Cheers!

How to Make a Cuban Sandwich in VR180 at Versailles | Miami, Florida

As you guys probably know by now, when I’m at home in Miami between trips, I love showing you some of the amazing foods that make my hometown a culinary hotspot. This time, I’m taking you to one of my favorite restaurants, Versailles, to show you how they make their unbelievable Cuban sandwich!

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Cuban sandwiches contain a mix of ham, pork, cheese, butter, mustard, and pickles! Versailles is the best Cuban restaurant in Miami. There are three areas: a window where you can order your coffee, the main restaurant, and the bakery. Come with me to the bakery and see how they make their Cuban sandwich!

The first thing you must do at Versailles is grab a Cuban coffee. It’s the ultimate pick-me-up in the morning. You can get a regular café, a cortadito, or a café con leche.

To make a Cuban sandwich, the cooks at Versailles follow these steps:

1. Start with a loaf of Cuban bread and cut off the ends.
2. Cut the loaf in half, the long way.
3. Spread butter on the inside of the top half.
4. Have 1 pound of ham, 10 ounces of pork, and 10 ounces of Swiss cheese on the side.
5. Cut the ham to fit inside the bread and place it on the bottom piece of bread.
6. Make sure the ham is well-distributed so each sandwich will have the same amount.
7. Add the pork on top of the ham.
8. Cut the Swiss cheese the same way you cut the ham and spread it on top of the pork.
9. Place the top piece of bread on top of the cheese to complete the sandwich.
10. Cut the sandwich into 4 equal-sized pieces. This size loaf will make 4 regular Cuban sandwiches or 3 special Cuban sandwiches.
11. Open one of the sandwiches and place it face-down on the griddle so the cheese melts over the pork.
12. Butter the bread to add more flavor.
13. Press the sandwich on your griddle or in a panini maker for 6-7 minutes.
14. Add two slices of pickles and mustard on top of the ham.
15. The pork should now be hot and the cheese should be thoroughly melted. Close the sandwich.
16. Toast the sandwich for 3 more minutes.
17. Cut the sandwich at a 10-degree angle and serve the sandwich hot!

The Cuban sandwich is the most popular item at Versailles. It’s extremely buttery and the Swiss cheese melts throughout the whole thing. The mustard and pickles add different types of flavor and take the sandwich to a whole new level. The thick pieces of pork and ham are perfect and the sandwich is full of different textures.

You have to come to Versailles and try this sandwich when you come to Miami! It should be a crime not to!

I hope you enjoyed coming with me to Versailles to learn how to make a Cuban sandwich! If you did, please give this video a thumbs up and leave me a comment. Also, please subscribe to my channel so you don’t miss any of my upcoming travel/food adventures!

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About Me:

My name is David Hoffmann. For the last decade, I have been traveling around the world in search of unique culture, food, and history! Since starting David’s Been Here in 2008, I have traveled to over 1,100 destinations in 74 countries, which I welcome you to check out on my YouTube channel, travel blog, and social media sites.

I focus a great deal on food and historical sites, as you probably have seen! I love to experience the different flavors that each destination has to offer, from casual street food to gourmet restaurant dining. I’m also passionate about learning about the local history and culture.

P.S. Thank you for watching my videos and subscribing!

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