Bobby Flay's TOP 10 Brunch Recipes | Brunch @ Bobby's | Food Network
If anyone knows brunch, it's Bobby! From Banana Bread Waffles to Italian Egg Bread Bowls, these recipes are sure to please any crowd.
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From sweet to savory, Bobby Flay invites you to join him for brunch at his place. Learn the best way to make a delicious and impactful meal worthy of both breakfast and lunch.
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Bobby Flay's TOP 10 Brunch Recipes | Brunch @ Bobby's | Food Network
Beef It Up! 50 Mouthwatering Recipes and Demonstration with Jessica Formicola
On Wednesday, September 14, 2022, beef was on the menu in this tantalizing program about Jessica Formicola's new cookbook.
Watch an easy and delicious demo of beef pad thai and also learn about other recipes for the slow cooker, sheet pan, oven, and grill and tips on shopping and storing. Learn what the most popular cuts of beef are, and the best techniques to prepare them with delicious results.
About the Book:
Beef it Up! is full of show-stopping recipes that are quick and budget friendly. Inexpensive ground beef isn’t only for cheeseburgers, but spicy hand pies, stuffed peppers, and shepherd’s pie mac & cheese. Feed a dinner party of six by rolling up a gouda-stuffed flank steak, impressing guests without breaking the bank. Included are 50 easy comfort food recipes for the most popular cuts of beef with a wide range of cooking techniques.
About the Author:
Jessica Formicola is the creator of Savory Experiments, a trusted food and lifestyle blog. She works closely with the beef industry, frequently collaborating with the Certified Angus Beef® brand, ranchers and butchers. This collection comes from years of experience and she’s excited to share her wisdom with home chefs across the country. Beef It Up! is Formicola's first cookbook.
Exotic Animal Meat in Texas!! Is This LEGAL?
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THE MEAT
1. BROKEN ARROW RANCH
WEBSITE:
INTERVIEWEE: Chris Hughes
???? ANTELOPE TARTARE: Using an antelope leg filet, dry age for 3-5 days. Put in a seal-tight bag and then wet age 28 days, allowing the muscles to relax. After properly aged, thinly slice the antelope before finely chopping. Add salt and pepper and continue chopping. Add chopped shallot, jalapeño, queso fresco and wild pequin chili oil (chilis grow on the ranch). Add lime juice and mix.
???? RACK OF VENISON RIBS: Rub rack of venison ribs with olive oil, add salt, black pepper, chili powder, unsweetened cocoa powder and cinnamon. Cook over open fire for about 20 minutes, or until done.
Serve with cilantro cream sauce.
2. CURED AT PEARL
ADDRESS: 306 Pearl Parkway, Suite 101, San Antonio, Texas 78215
OPERATION HOURS: Tues-Thurs, Sun 12-9PM | Fri-Sat 12-10PM
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INTERVIEWEE: Steve McHugh
???? RESERVE CHARCUTERIE PLATE: Mixture of cured meat, cheese and other tasty treats
???? PRICE: $55+
???? 45 DAY DRY AGED RIBEYE: Cut the rack of ribeye, removing bones and outer skin and season with salt and pepper. Sear until it forms a crust. Add herbs: thyme and rosemary and a hearty amount of butter. Allow to cook for a few minutes, flip, cook a few more minutes, until finished. Served with bordelaise, mushrooms and fries.
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Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. »
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???? ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.
If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
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????CREDITS:
HOST » Sonny Side
DP » Tony Sylvers
CAMERA OPERATOR » Dylan Johnson
VIDEO EDITOR » Ngoc Le Hong
PRODUCER » Liz Peterson
PRODUCTION COORDINATOR » Khoi Chung
COLOR & MASTER » Quí Nguyễn
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