Gordon Ramsay Makes a Chorizo Torta in Mexico with Gino D'Acampo | Ramsay Around the World
Curious what Gordon cooks when he goes Around the World? Well Ramsay Around the World solves that! If you're still craving Mexican food after Cinco de Mayo then Gordon has a recipe perfect for you....a delicious chorizo torta! In 2019, Gordon travelled to Mexico where he visited Tijuana and tasted some incredible ingredients to come up with this stunning sandwich. Filmed during Gordon, Gino and Fred for ITV, Gino D'Acampo pops by to make a delicious Caesar Salad as well!
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Guy Fieri Eats Bone Marrow Tacos in San Diego | Diners, Drive-Ins and Dives | Food Network
In San Diego, Guy Fieri and Troy Johnson indulge in Tuetano Taqueria's extra-meaty tacos served with stewed beef and consommé-dipped bone marrow!
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Guy Fieri takes a cross-country road trip to visit some of America's classic greasy spoon restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!
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!
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Guy Fieri Eats Bone Marrow Tacos in San Diego | Diners, Drive-Ins and Dives | Food Network
BOURDAIN: BEST Street Food in the WORLD???????????? !!!
The Mexican Minute with A Gringo in Mexico. EPISODE 5: Hey everyone! This is Scott Koenig, and bienvenido to episode 5 of The Mexican Minute with A Gringo in Mexico. It was 60 years ago when Sabina Bandera’s family first rolled their seafood cart – La Guerrerense – into the port city of Ensenada, Baja California. And began preparing what Anthony Bourdain famously proclaimed, “The Best Street Food in the World”.
There are Mexican mariscos carts on just about every corner of Ensenada’s malecón. But there’s only one La Guerrerense and only one Sabina — whose seafood tostadas, cocktails and other oceanic offerings attract a hungry crowd every weekend. Given Ensenada’s location on the Pacific – and the fact the city’s main fish market is just a few blocks away – La Guerrerense offers some of the freshest seafood in Mexico. Sabina’s most popular culinary creation is her tostada of erizo and almeja, sea urchin mixed with chopped Pismo clam. One can also order tostadas of ceviche, octopus, shrimp, sea snail, crab and more. If it swims in the ocean, you can order it here. If Sabina isn’t at one of her new restaurant locations in Mexico City, Guadalajara or Monterrey, chances are she’s topping tostadas at her cart in Ensenada. Brightening the street with her contagious smile and sharing the seafood love with her adoring fans from all over the world.
Stay tuned for future episodes of The Mexican Minute with A Gringo in Mexico and make sure you hit the SUBSCRIBE button, so you don’t miss a single delicious morsel. Provécho!
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Torchy's Tacos Queso Recipe - A Green Chile Queso Dip from Texas - Sarah Penrod
Print the Full Recipe Here! ➡
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In the Southwest, there is a taco shop so famous that even the mention of it's name produces happiness! Torchy's Tacos -- but don't be fooled, the tacos are really good, but the green chile queso is complete BLISS! Just in time for HATCH GREEN CHILE SEASON... let me introduce you to the best little queso dip in Texas!
Since the Torchy's Queso recipe is the number one recipe on my blog, I thought I would share it with my favorite friends in the world... my Youtube Crew!
Make sure to follow the exact recipe on my website as I have tweaked this recipe since filming this video. (You can also find the recipe below.) Hope yall love it, and as always, THANK YOU so much for stopping by my channel!!
***THIS RECIPE HAS BEEN UPDATED! USE THE RECIPE LINKED AT THE TOP! - Hugs, Sarah and Crew
Torchy's Queso Recipe
Ingredients
4 T. butter
2-3 roma tomatoes
5 green new mexico chiles, also called anaheim
Verde Sauce:
4 large tomatillos
2 serrano peppers
4 cloves garlic - for roasting
1/2 t. kosher salt
Queso Base:
1 clove garlic, minced
2 c. half and half
1 pounds white American cheese, from the deli (not velveeta), cubed
1/2 c. sharp cheddar
1 T lemon juice
½ t. kosher salt
Additional water to thin when necessary
1 prepared recipe of torchy’s guacamole
Garnishes: Additional Valentina hot sauce, finely chopped cilantro, cotija cheese
Instructions
TO ROAST THE CHILES:
Turn your broiler on high and move the rack to the second rung from the top. On a baking sheet place the tomatoes, tomatillos, serranos, green chiles, and garlic cloves (garlic should still be in the clove).
When the broiler is hot, place the pan under and roast the veggies for about 8 min. The skin of the tomato should be soft and peeling off and the green chiles should have small charred areas.
Remove the roasted garlic from the pan and reserve. Flip the chiles and tomatoes and place them back under the broiler for an additional 6-8 minutes to char on the other side.
After the final side is well roasted remove the veggies from the broiler and place on a counter top to cool.
In a blender, place the tomatillos, serranos, garlic, and 1/2 t. kosher salt. Blend well and reserve.
To clean the chiles, remove the majority of the seeds and the tops of the chile under warm running water in your sink. You will be able to peel off the charred and wilted skin, keeping the green roasted flesh of the pepper. Dice this into small pieces, about ½ in x ½ in, place into a bowl and reserve.
Remove the roasted tomatoes to a cutting board. Remove the skin and discard. Chop the tomatoes very fine and reserve.
FOR THE QUESO:
In a heavy bottomed stock pot, melt the butter. Add the minced garlic and cook 30 seconds. Add the green chiles and chopped tomato, stirring well. Season with a pinch of salt.
Pour in the half and half and the cubes of American cheese. Stir to incorporate and bring to medium heat. Allow the American cheese to melt into the mixture. Add the sharp cheddar. When it melts in, add the verde sauce from the blender.
Cook as long as it takes to melt the cheese. (Reduce heat to prevent the bottom from scorching if necessary.)
When the cheese has melted, and you have a dish resembling queso, add in the lemon juice and salt.
At this point the queso looks done, but it takes at least 1-2 hours for the queso to start to pick up the flavor of the green chiles. I imagine in the store this queso is probably prepared 8-12 hours ahead of time to allow the green chile flavor to infuse into the cheese dip. If you have the time, this recipe is best enjoyed after an infusing period of time of at least 4 hours. It can be refrigerated and heated back up in a slow cooker. Just keep extra water or half and half around to thin it out. The Torchy’s version is a very loose queso.
TO SERVE:
In a serving bowl, scoop out a 2 oz. ball of Torchy’s guacamole. Ladle the hot queso over it. Shake 1 line of Valentina sauce over the queso. Top with shredded cotija and finely minced cilantro.
Serve hot with chips!
#quesorecipe #queso #quesodip #texmex #texmexrecipes
Fiesta Friday-Tijuana Torte on Homemade Tortillas,Misha’s Salad,Fruit Bites & Mexican Wedding Cookie
All the Recipes & Lots More on my Twitter Rhoda Stone @ rstone6192008 - Instagram rstone6192008- eBay rhodston-0
Vegan freaks out when he realizes he just ate cheese
Vegans don't just not eat meat, they don't consume anything that comes from an animal in any way at all. This footage of a vegan vlogger realizing he just ate some cheese shows how seriously Vegans take their lifestyle.
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