15-Minute Spinach Pasta
This quick, creamy pasta with spinach is so easy and delicious, it makes a perfect weeknight family meal.
Full recipe ➡️
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Spatchcock a Chicken with Chef Eric Crowley, Chef Eric's Culinary Classroom, West LA/CA
Butcher Chicken - this allows the chicken to lay flat and cook faster - great for grilling and the best way to prepare /cook chicken quickly and deliciously! Get your knife and join in!
Master Chef Cooking Video Series 12 Episodes to become an expert
Culinary Classroom Video Series
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Learn the basics of cooking: from knife skills to full course meals and desserts, emphasizing ingredients, cooking theories, and techniques. Chef Eric Crowley created and stars in a NEW cooking video series for students of all skill levels to learn remotely. He takes great pride in patiently focusing on each of his students to motivate them to reach their goals and develop superb culinary skills. This has equipped him to take his classroom virtual. The full twelve video series is available for purchase, and it comes with a PDF version of Chef Eric’s new cookbook. Individual videos with the accompanying chapters are also available for purchase. In creating this video series and writing his cookbook, Chef Eric hopes to provide his expertise to the rest of the world, not just those who have had the pleasure of working with him in person.
Chef Eric Jacques Crowley is a seasoned, professional chef and the founder, owner and chef instructor at his dynamic cooking school, Chef Eric’s Culinary Classroom, where he has shaped the careers of many professional chefs. He graduated with honors from the prestigious Culinary Institute of America in Hyde Park, New York. After traveling abroad to master European cooking techniques, Chef Eric returned to the United States and landed a prominent position at Patina Catering, of the renowned Patina Restaurant Group. With his experience and training, and his innate passion for cooking, Chef Eric sought to help others develop their cooking skills and gain confidence through the culinary arts.
This led Chef Eric to open the Culinary Classroom in 2003, as a place where people with all levels of culinary experience could hone impressive and valuable culinary skills. Chef Eric and the Culinary Classroom have been featured in, and on, major media outlets that include E! Entertainment, KCAL 9 Los Angeles, KTLA 5 Los Angeles, NBC Channel 4 Los Angeles, Channel 11/Good Day LA, ABC, The Hallmark Channel’s Home and Family Show, TruTV, BET, Los Angeles Business Journal and many other publications.
Some of Chef Eric's most popular Professional Programs include his 12-week Master Chef Training Program, his 8-week Master Baking Program and four-week Culinary Basics Series. There are several recreational cooking and baking classes. He also does great Team Building Events, Private Parties.
Many companies and law firms have come to Chef Eric's Culinary Classroom for fun team building events. Taking people out of their daily routine and putting them in a situation where communication and cooperation are vital, is a great way to team-build, says Chef Eric. Throw in the tastes, aromas and beauty of delicious dishes, and you have a fantastic experience. He also hosts private cooking parties for birthdays, anniversaries and other special events.
Chef Eric continues to reside in Southern California, with his wife and business partner Jennie Crowley. In his spare time, he enjoys do-it-yourself home projects, the thrill of attending Grand Prix motor races, listening to jazz, hanging with his two rescue dogs, Basil Boy and Lucey Pickles, and cooking, using the herbs he grows in his garden.
“People can derive a great deal from the art of cooking. The ultimate reward for me is seeing the sense of confidence and pure joy that my students experience when they master the life skill of cooking through my instruction, and to help other chefs follow in my footsteps and create their own businesses and careers,” exclaims Chef Eric.
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#food #yummy #foodporn #instafood #delicious #foodie #eat #foodgasm #foodpic #cooking #snack #nom #nomnom #nomnomnom #onlinecookingclass #cookingvideos #chefericcrowley #chefericsculinaryclassroom #cheferic #chef #butcher #spatchcock #chicken #chickenrecipe
Chef Eric's Spice Blends -
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The Food Lab: Roast Chicken | Serious Eats
**READ ME**
A few years back, we raised some money and spent some time asking ourselves, What would a Food Lab television show look like? Like the column, the show would strive to communicate complex scientific concepts, and more importantly, show how understanding those concepts can improve your cooking.
We pulled together a production team, and enlisted the help of former Serious Eats intern Katie Quinn to up the on-camera charisma factor, we wrote some scripts, and we shot and edited the episodes.
Then...pretty much nobody saw them. This was our own fault—due to a partnership we made to get the series funded, we were unfortunately required to distribute them behind a paywall. That contract has since ended, and we're in the clear to do with them as we please. So here we are, releasing them to you one-by-one, for free.
In this episode, Kenji and Katie talk about roasting chickens, specifically spatchcocked chicken. Spatchcocked chicken has been split down its back (the easiest way is to cut out its backbone with a pair of sturdy kitchen shears). This process helps the chicken cook more evenly, increases the amount of crispy skin, and leads to record-fast cook times. Bonus: if learn how to do this to a chicken, you’ve got the skills to roast the fastest, crispest, juiciest spatchcock Thanksgiving turkey, too.
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The Food Lab Episode 1: Cheeseburgers:
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Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
Huli Huli Chicken - How To Make Huli Huli Chicken on the Grill Easy
Huli Huli Chicken - How to Make Grilled Huli Huli Chicken on the BBQ EASY ** SEE OUR BBQ ACCESSORY GUIDE:
In this Huli Huli Chicken video, we will teach you how to make delicious Hawaiian style huli huli chicken on the grill. This huli huli chicken Recipe is one that is simple to do and will be perfect for any weekday cook! We made this on the Weber Kettle, but you can also do this on any grill. Everything you need to know is below.
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ITEMS USED - (Recipe Below)
Weber Kettle (classic)
(USA)
(CDN)
Pit Barrel Cooker
Dalstrong 8'' Chef Knife (10% OFF PROMO CODE - POSTALBARBECUE )
Slow N Sear Plus (for 22’’ Kettle Grills)
THERMOWORKS THERMAPEN MK4
THEMOWORKS SMOKE
BBQ DRAGON
CHIMNEY OF INSANITY
Napoleon Professional 5 Piece tool set
(USA)
(CDN)
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HOW TO MAKE HULI HULI CHICKEN
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WHAT YOU WILL NEED:
- 1 Chicken cut into halves
- 1 Cup pineapple juice
- 1/2 cup ketchup
- 1/4 Brown Sugar
- 1/4 Soy Sauce
- 3-4 Cloves Minced Garlic
- 1'' Minced Ginger
- 2 tbs Rice Vinegar
STEP #1
Prepare your chicken by removing the backbone and then cutting the chicken into two halves. Place the chicken in a ziplock bag. Once that is done, begin mixing together your huli huli sauce in a bowl than pour 3/4 of the huli huli sauce into the ziplock bag. Remove as much air as possible from the bag and place in the fridge to marinade for a minimum 4 hours but ideally overnight.
SETP #2
After your chicken as sat int he huli huli sauce for a while remove it from the bag and place it onto your preheated grill on the indirect side and begin cooking at 325F. After 20 minutes flip the chicken and brush on some huli huli sauce, then close the lid and continue cooking until your huli huli chicken is at 150.. NOTE: Your chicken isn't fully cooked at this point.
STEP #3
Once your chicken has reached 150F move it directly over the coal and continue to bast and flip ever 30-40 second so that the sugars don't fully burn. It is normal for the chicken to char slightly but you want to watch it closely so that it doesn't burn dark.
***NOTE: if your chicken gets a bit too dark but isn't up to temperature yet, move it back to the indirect side to let if finish coming up the last final degrees.***
Step #4
Once your chicken has reached an internal temperature of around 165 remove it from the grill, let it rest for a few minutes and then enjoy your feast!
That’s it!
Did you miss our last two episodes? Catch up below.
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DISCLAIMER: This video and description contain affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows me to continue to make videos like this. Thank you for your support!
About this video:
In this Huli Huli Chicken video, Jabin from Postal Barbecue will teach you How to Huli Huli Chicken on the weber Kettle Grill. This easy Hawaiian style Huli Huli Chicken is a one that tastes great and can be cooked on any bbq. Enjoy.
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Chicken Piccata Recipe - How to Make Chicken Piccata - Chicken with Lemon Caper Sauce
Learn how to make a Chicken Piccata Recipe! Visit for the ingredients! Plus, more info and over 500 additional original video recipes. I hope you enjoy this Chicken Piccata Recipe!
[HIC Lifestyle] Master Chef Masuma Lalji | Oven Roasted Gajjar Chicken | HIC Orlando
Oven Roasted Gajjar Chicken Recipe:
- 2 one pound baby chickens or one 2-3 pound chicken, skin on and uncut
- 2 TBS salted butter plus 1 TBS for Gajjar sauce
- 2 TBS olive oil
- 1 TBS salt
- 1 tsp ground black pepper
- 1/2 TBS citric acid
- 1 tsp ground oregano
- 1/2 TBS dried rosemary
- 1 TBS coriander powder
- 1/2 TBS cumin powder
- 2 TBS regular paprika (not smoked)
- 2 tsp red chili powder
- 1 heaping TBS garlic powder
- 1/2 TBS onion powder
- 2 tsps red gel food color
Method:
Mix together and set aside (all except 1 TBS butter)
Clean and butterfly chicken (remove spine)
Soak chicken in water with 1/2 cup vinegar for 20 minutes
Remove and rinse. Pat dry to remove all excess moisture and lay flat on foil tray
Divide the marinade and put on each chicken. Spread on both sides. Lay skin side up in tray and leave to marinate for 20 minutes while oven heats to 450 degrees.
Cook on second tier of oven for an hour and 10 minutes, basting every half hour. Remove from oven and put all drippings (strained) in a shallow pan. Add another one to two tsps red gel food color. Reduce on medium high heat for five minutes. Then move pan off heat and add 1 pat of butter. Stir to add shine to sauce.
Brush sauce on chicken and put extra in a bowl as a dipping sauce. Serve asap.
Mexican Corn Salad:
- 2 bags frozen corn (10-12 ounces)
- 2 TBS salted butter
- 2 garlic cloves, chopped
- 1/2 tsp each salt and pepper
- 1 tsp regular paprika
- 1 tsp jalepeno powder
- 1/4 cup mayonnaise
- 1/4 cup sour cream, thinned out with equal parts water or use mexican crema
- 1/2 cup grated fresh parmesan cheese
- 1 Jalapeno pepper, deseeded and chopped
- 1 cup coriander / cilantro leaves , chopped
- 4 to 5 scallions, sliced
- 1/2 large red onion or 1 small, chopped
- Juice of 2 fresh limes
Garnishes:
Jalepeno Slices, Lime wedges, Cilantro leaves and Feta cheese
Method:
Roast corn with butter, garlic and dry spices until corn is golden brown
Let cool for five minutes off the heat and add remaining ingredients. Top with garnishes. Serve lightly warm or room temperature.
Oven Roasted Potato Rounds:
- 5 medium size Yukon Gold potatoes, scrubbed clean but skins left on and sliced about 1/2 inch thick
- 2 TBS olive oil
- salt, black pepper to taste
- 1 tsp paprika
- 1 tsp garlic powder
- 2 tsps dried thyme
- 2 whole scallions, sliced
- 1/2 cup shredded cheddar cheese
Method:
Preheat oven to 400 degrees (temp can be higher if making along with chicken)
Combine potatoes with oil and dried spices in a baking tray. Cover with foil and place in oven for 20 minutes (second tier), uncover and continue cooking for another 5 minutes.
Add cheese and leave in oven for one minute or until cheese melts.
Remove and garnish with scallions. Serve warm.
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