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Rania’s Farmer’s Market Recipes: Brussels Sprouts & Skillet Shrimp (Part 1)

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[youtube https://www.youtube.com/watch?v=gJHoKs0YHtg&w=560&h=315]

WELCOME BACK

IT IS WEDNESDAY, THAT MEANS WE ARE IN THE KITCHEN, COOKING WITH RANIA I WISH SHE COULD LIFT UP HER DRESS AND SHOW YOU LIFT UP MY LEG NO, NOT HER DRESS I WOULD PROBABLY BE FIRED

HER SHOES ARE ADORABLE, FOLKS I'LL SHOW THEM LATER TODAY TODAY WE ARE CONTINUING OUR COOKING SERIES WITH RANIA, MAKING THE MOST OF THE SUMMER HARVEST WHAT ARE WE MAKING TODAY? Reporter: WE ARE USING BUTTERNUT SQUASH AND BRUSSEL ROUTES IN TWO — BRUSSEL SPROUTS IN TWO RECIPES THIS IS REMINISCENT OF A CAESAR SALAD

DOESN'T THIS ALL SOUND DELICIOUS? IT DOES, WARM AND COZY AND SPEAKING OF THAT, I STARTED ALREADY THINKING ABOUT NEXT WEEK OH WATCH IT BE 90 DEGREES NEXT WEEK BUT I WAS THINKING ABOUT POT ROAST

I LOVE POT ROAST I DON'T EAT MEAT, BUT I LOVE THE IDEA OF POT ROAST I'M WITH YOU LET'S DO IT I'M GAME

NOW LET'S FOCUS ON THIS WEEK THIS IS CHORIZO IT IS A SPANISH SAUSAGE, AND IN MY OPINION, IT DOESN'T HAVE A LOT OF HEAT TO IT A NICE BITE, BUT NOT LIKE SCREAMING HOT CHORIZO PUTS OUT A LITTLE BIT OF ITS OWN NATURAL FAT

YOU CAN EAT CHORIZO BECAUSE IT IS ALREADY CURED, THIS ISN'T RAW IT IS LIKE EATING PEPPERONI BUT YOU WANT TO GET IT STARTED I CUT THE PIECES STRAIGHT DOWN IT IS LIKE A CIRCLE, THEN I CUT THEM IN HALF

THEN YOU WANT TO RENDER THE FAT ADD A LITTLE BIT OF OLIVE OIL, BUT NOT A LOT THAT IS WHAT IS COMING OUT WHAT YOU WANT TO DO HERE, IF YOU DON'T MIND? SURE WE ARE GOING TO DO THIS IN STAGES

SO WHAT YOU WANT TO DO IS LEAVE THE FAT IN THE PAN, NO NEED TO DRAIN THIS AT ALL THIS? I WOULD IT IS A LITTLE HOT TEMPERATURE RIGHT

NOT SPICY? I DON'T THINK IT IS SPICY I WOULD LOVE YOUR TAKE ON IT I GO TO A RESTAURANT, IN MT LEBANON IN THE GALLERIA WITH MY HUSBAND, BECAUSE IT IS EASY FOR HIM TO GET IN AND OUT OF HE IS A LITTLE HANDICAPPED

SO CONSEQUENTLY WE GO TO THE GALLERIA A LOT AND WE GO MITCHELLS AND I TAKE MY OWN BOTTLE OF FRANK'S RED HOT SAUCE IT IS TERRIBLE SEE THIS? A LITTLE BIT OF FAT IN HERE PROBABLY WANT TO ADD HARDLY ANY, BUT JUST A SMIDGE OF OLIVE OIL DOTO — TO THIS

I HAVE THE HEAT MEDIUM HIGH WHAT DO YOU THINK? DO YOU THINK IT IS HOT? NO ALMOST TASTES LIKE CAYENNE WITHOUT THE KICK THAT IS A GOOD WAY TO PUT IT THIS WAS THE BUTTER KNOT NUT SQUASH WHAT WE DID WAS — THE BUTTERNUT SQUASH

YOU CAN BUY BUTTERNUT SQUASH ALREADY CUBED BUT THE CUBES WOULD BE WAY, WAY, WAY TOO BIG FOR THIS RECIPE IF IT IS ALREADY DONE FOR YOU, HONESTLY, IT IS NOT THAT MUCH MORE MONEY THINK OF THE TIME SO WHAT I HAVE HERE, I HAVE ALL OF MY WARM SPICES, STARTING OFF SMOKED PAPRIKA

IT MAKES A BIG DIFFERENCE AND SOME CUMIN, AND A LITTLE BIT OF GARLIC POWDER NOW I'M GOING TO EASTWOOD SOME SALT AND PEPPER — TO ADD SOME SALT AND PEPPER TO THIS HOW LONG DOES THIS TAKE? IT WON'T TAKE LONG AND WE AND WHAT I WOULD LIKE YOU TO DO HERE IS MIX ALL OF THESE TOGETHER THEN TRY TO COAT THE SHRIMP WHILE YOU ARE DOING THAT, SINCE WE HAVE A LITTLE BIT OF TIME, A LITTLE BIT OF OLIVE OIL GOES IN THIS PAN FOR RECIPE NUMBER 2

AND YOU CAN BUY THEM SAVED IN A BAG OR BUY THEM AND RUN THEM STRAIGHT THROUGH THE SLICING DISK OF THE TOP OF THE FOOD PROCESSOR SO YOU JUST WANT TO TAKE THEM AND I'M OBVIOUSLY NOT GOING USE AWFUL THESE BRUSSEL SPROUTS I WOULDN'T MIND IF YOU DID WELL, THEY WILL COOK DOWN BUT THE OBJECT HERE ON THE BRUSSEL SPROUTS IS TO TRY SUPER HARD NOT TO LOSE THAT VIBRANT GREEN COLOR

SO WHAT WE ARE GOING TO DO, I KNOW WE ARE READY TO BE TAKING A BREAK, IS, DURING OUR BREAK, THAT WILL GIVE THE BUTTERNUT SQUASH ENOUGH TIME TO COOK, AND I WILL TRANSFER THAT TO THE CHORIZO PAN, AND THEN WE'LL THROW THE SHRIMP IN HERE WHEN WE COME BACK, AND YOU'LL HAVE BOTH DISHES TO TRY I CANNOT WAIT OKAY I'M GOING TO LEAVE YOU WITH THE SHRIMP ARE YOU LEAVING ME? I DON'T I HAVE TO LEAVE YOU

BUT STAY WITH US WE ARE GOING TO TAKE A BREAK WE ARE GOING TO BE BACK, COOK NOT GUILTY JUST A BIT, AND WE

Source: Youtube

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