Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
Vanilla gelato
|
5 ½ ounces |
| 2. |
Fresh brewed espresso
|
2 ounces |
Cooking
1 . Stage
Place gelato in an old fashioned glass and pour freshly brewed espresso over top. Serve immediately.
1 . Preheat the oven to 325 degrees F (165 degrees C).
2 . Mix salt, brown sugar, chili powder, pepper, cumin, and cayenne together for the rub.
3 . Place ribs on a foil-lined baking sheet. Season both sides generously with some of the rub. Reserve remaining rub for another use. Cover top with parchment paper and wrap foil over the edges. Cover the whole baking sheet with another large sheet of foil, sealing in the sides.
4 . Bake in the preheated oven until tender, about 2 hours and 45 minutes.
5 . Unwrap ribs and let cool briefly until safe to handle. Pull out the bones, stuffing any loose pieces of meat back into the holes and checking carefully for bone fragments. Wrap ribs back up and refrigerate until cold, 8 hours to overnight.
6 . Cut each rack in half. Brush both sides generously with barbecue sauce.
7 . Preheat a charcoal grill for high heat and lightly oil the grate.
8 . Grill ribs until heated through, 3 to 4 minutes per side. Remove from grill and brush with more barbecue sauce.
9 . Drizzle more barbecue sauce onto each roll. Sandwich each rib section between a roll and top with coleslaw. Chef John
1 . Mix soy sauce with sugar, rice vinegar and mix well. Pour the marinade into the eggplant, add the sesame seeds and mix gently. You can serve. Bon Appetit!!!
2 . Boil eggplant for 20 minutes. Cool and chop into large straws.
3 . It is very simple and fairly quick to cook Korean-style eggplant salad, such a salad does not require time for pickling, it can be served immediately after cooking. It is perfect for any side dish or meat dishes. Eggplant can not be peeled, sesame can also be fried a little in a dry pan.
1 . Preheat an outdoor grill for medium-high heat and lightly oil grate.
2 . Arrange the cabbage wedges into the bottom of a large metal baking dish. Pour the water into the dish. Place a teaspoon of butter on each cabbage wedge. Season liberally with garlic powder, seasoned salt, and pepper. Cover the dish with aluminum foil.
3 . Place the dish on the preheated grill; cook until cabbage is tender, about 30 minutes.
1 . Place the plums, pineapple, apple juice, orange juice concentrate, and lemon juice into a large pot over medium-low heat, cover, and cook until the plums are soft, 15 to 20 minutes. Mash the plums and pineapple with a potato masher until thoroughly broken up, but leave small chunks of fruit in the mixture. With the fruit mixture at a slow simmer, stir in the cloves, allspice, pectin, and butter (to reduce foaming). Raise heat to high and bring the mixture to a full, rolling boil for 1 minute, stirring constantly. Mix in the sugar, stirring constantly, and cook for 1 more minute at a full, rolling boil. Remove from heat, stir in red food coloring until even in color, and skim off any foam.
2 . Sterilize 12-ounce canning jars and lids in boiling water for at least 5 minutes. Pack the plum jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
3 . Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
4 . Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
1 . Melt butter in a pot over low heat. Pour in rice and stir to coat in butter. Let simmer on low heat, stirring occasionally, until toasted but not burnt, about 10 minutes.
2 . Pour chicken broth, lemon juice, salt, and bay leaves into rice mixture. Bring to a rapid boil; continue to boil for 5 minutes. Reduce heat to a simmer, cover, and let simmer for 20 minutes.
3 . Remove from heat and let sit, covered, for 10 minutes. Fluff with a fork and serve.
1 . Let's prepare our ingredients.
2 . Wash the meat, dry it with a towel. Make incisions all over the meat so it marinates better.
3 . Salt the meat well on both sides.
4 . Let's make a marinade. Grate the garlic on a fine grater, or in a garlic cutter. Combine with soy sauce, orange juice, pepper, marjoram and olive oil.
5 . Stir the marinade well and pour it over our meat.
6 . And give the meat a gentle massage! And let it marinate for at least two hours. Then we send it to roast on the grill, on the grate over the coals. Turning it often.
7 . Next, prepare the glaze.
8 . Stir everything. And pour our meat, when it is almost ready, on both sides. A fragrant crust will form.
9 . Turns out, as they were grilling on the barbecue and didn't film it... I got distracted, and the boys were fast. Very aroma stood, apparently dizzy. Thank you so much for your attention, and good mood!
1 . Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
2 . Sift flour, cocoa powder, baking powder, and salt together in a large bowl. Beat sugar, butter, and vanilla extract together in a separate bowl; beat in eggs, one at a time, until sugar mixture is smooth. Stir flour mixture into sugar mixture until incorporated. Spread batter into the prepared baking pan.
3 . Bake in the preheated oven until a toothpick inserted in the center of the brownies comes out clean, about 20 minutes.
4 . Mix peanut butter and chocolate chips together in a microwave-safe bowl; heat in microwave until chocolate chips are melted, stirring every 30 seconds, 1 to 2 minutes. Fold crispy rice cereal into peanut butter mixture; heat in microwave until mixture smooth and spreadable, about 30 seconds.
5 . Sprinkle brownies with marshmallows and bake until marshmallows are slightly cooked, 2 minutes. Pour chocolate mixture evenly over marshmallows. Allow to cool completely before cutting into squares.
1 . Combine ground beef, egg, panko bread crumbs, onion, and 1/4 cup cream of mushroom soup in a large bowl. Divide beef mixture evenly into 6 portions; shape each portion into a 1/2-inch-thick patty.
2 . Heat a large nonstick skillet over medium-heat. Cook the burgers until browned, 3 to 4 minutes on each side.
3 . Whisk together remaining cream of mushroom soup and beef consommé in a bowl until smooth. Pour mixture over patties, then reduce heat to low. Simmer until patties are no longer pink in the center, about 20 minutes.
1 . Preheat an outdoor grill for medium heat.
2 . Season backstrap pieces with liquid smoke and Worcestershire sauce. Sprinkle with garlic powder, onion powder, and pepper. Wrap each piece of meat with a strip of bacon, and place on a metal skewer.
3 . Cook the elk on the preheated grill until the bacon becomes slightly burnt, and the meat has cooked to medium-rare, 15 to 20 minutes.
1 . Preheat oven to 350 degrees F (175 degrees C).
2 . Stir apples, 2/3 cup sugar, cinnamon, cloves, and nutmeg together; distribute apple mixture into a 9x9-inch baking dish that is at least 2 inches deep.
3 . Whisk flour, remaining 1 cup sugar, baking powder, and salt together in a bowl. Stir egg, cream and melted butter together in a cup; pour egg mixture into flour mixture and stir until all ingredients are moistened. Using the back of a spoon, spread batter over apple mixture to seal apples in completely.
4 . Bake in the preheated oven until golden brown on top, about 50 minutes.
1 . Stir water, sugar, and blueberries together in a saucepan and bring to a boil. Reduce heat to medium-low and simmer until the berries begin to pop and the syrup thickens, about 10 minutes.
1 . Bon Appetit!!!
2 . Braised Mackerel is ready, sprinkle with herbs and serve with a side dish.
3 . Mix gently, cover and simmer another 15 minutes.
4 . Season with salt and pepper to taste and add tomato paste.
5 . Put the fish on the onions, cover and cook over low heat for 10 minutes.
6 . Cut the onions in half rings, grate the carrots. Fry in vegetable oil until soft.
7 . Thaw the mackerel first, remove the head, entrails and fins. Cut into pieces.