A Fall Feast
The Machine Shed is known for cooking up family style feasts. Today, chef Kevin Dahlen is back with a beautiful Autumn main course and dessert. On the menu is a herb crusted bonelss pork chop with a bacon dijon cream sauce. For dessert a caramelized waffle with pumpkin spiced ice cream and candied pecans. For more info visit machineshed.com
A Mid-week Feast: Salt Pepper Pork Tenderloin and Sautéed Edamame and Mushrooms,brown rice bowl
????How to make salt and pepper pork tenderloin with brown rice and edamame, mushroom bowl
#asmrcooking
????Ingredients:
For the Salt Pepper Seasoning:
• 1/4 tsp mustard seeds
• 1/4 tsp fennel seeds
• 1/4 tsp ground white pepper
• 1 tbsp rock salt
For the Pork Fillet Tenderloin:
• 270g pork fillet tenderloin
• 1 garlic clove, minced
• 5g ginger, peeled and grated
• 10g butter
• 2 tsp rapeseed oil
For the Edamame Mushroom:
• 120g edamame
• 150g chestnut mushrooms, cut into quarters
• 1 red chilli pepper, finely chopped
• Sea salt flakes
• Black pepper
• 1 tsp light soy sauce
• 1 tsp rapeseed oil
For the Brown Rice:
• 150g brown rice
• 300ml water
• Pinch of salt
Serve 2
-----------------------------------------------------------------------------
????Method:
1. First, make the salt and pepper seasoning. Roast the mustard seeds and fennel seeds in a dry pan over medium heat until fragrant, then grind them with rock salt using a pestle and mortar. Mix with ground white pepper and set aside.
2. Cook the brown rice according to package instructions. Adding it to a pot with water and a pinch of salt, bringing it to a boil, then reducing the heat and simmering for about 20 minutes until the water is absorbed and the rice is tender.
3. Heat a frying pan over medium heat. Add the rapeseed oil and sear the pork until golden brown on both sides, about 2-3 minutes per side. Add the garlic, ginger, and butter to the pan and baste the pork with the butter until it's cooked through, about 4-5 more minutes. Remove the pork from the pan.
4. Season the cooked pork fillet tenderloin with the salt and pepper seasoning and set it aside to rest for a few minutes.
5. Heat a sauté pan over medium heat. Add the rapeseed oil. Add the quartered chestnut mushrooms and sauté for 4-5 minutes until they're tender and golden brown. Add the edamame and stir well to combine. Cover the pan with a lid and simmer for 5 minutes until the edamame is cooked through. Add the chopped red chilli pepper and cook for another 2-3 minutes. Season with salt and black pepper to taste, then add the light soy sauce and stir well.
6. To serve, divide the cooked brown rice into a bowl. Top the bowl with sliced pork fillet tenderloin, sautéed edamame and mushrooms, and any pan juices. Enjoy!
????I would love to share my latest recipes with you! If you don't want to miss out on any of my weekly posts, please consider subscribing to my channel and clicking the notification bell. It would mean so much to me to have you as a regular viewer. ❤️
Subscribe my channel ⬇️
#porkrecipe #porktenderloin #saltpepper #mushroom #edamame #brownricerecipe
#cookingfood #cookingrecipes #asmrfood #cookingshow #calm #cooking #cookingvlog #foodrecipes
Schnitzel Feast with Spaetzle - The Ultimate Comfort Food
Elevated schnitzel and spaetzle. Because it's totally fine to eat fried meat and carbs when you do it with finesse and serve it with a mustard cream sauce.
Click for more information on SNHU programs. Thanks SNHU for sponsoring the video
☕Like this content and want to show support? Buy me a coffee here:
????INSTAGRAM:
????MY GEAR:
BOOS BLOCK CUTTING BOARD:
10 Chef's Knife:
ESCALI DIGITAL SCALE:
HALF SHEET PAN + RACK:
KITCHEN AID MIXER:
6.75qt LE CREUSET DUTCH OVEN:
DOUGH SCRAPER:
INSTANT READ THERMOMETER:
MY FAV STAINLESS BOWL:
-- RECIPE -- (makes 6 portions)
SCHNITZEL
▪ 1lb/.5 pork tenderloins
▪Salt
▪3-4c/400-500g all purpose flour
▪6 eggs (1 per cutlet), whisked
▪6c/750-1000g panko breadcrumbs, broken down into a finer texture in a food processor
▪Canola oil (or vegetable, grapeseed, avocado oil)
Cut tenderloins into thirds (about 175g/6oz each). Place each piece in a plastic bag and pound until flat and about ⅛-¼”/.3-.6cm thick with a heavy pot or meat mallet. Salt each piece of meat on both sides.
To set up breading station, you’ll need 3 bowls. Place flour in one, whisked eggs in the sedond, and breadcrumbs + a pinch of salt in the third.
One at a time, coat pork cutlets well in the ap flour, shake off excess then transfer to the eggs to coat. Drain off excess then transfer to breadcrumbs, coating well.
Preheat oven to its lowest setting.
Add 3”/7-8cm oil to a large heavy bottomed pot over medium heat until temperature reaches 350-360F/175-180C. Fry breaded cutlets one at a time, cooking for 3 minutes total, flipping halfway through. Internal temp should read 150F/65C. Transfer to a wire rack lined sheet tray in warm oven to keep warm while you cook the remaining schnitzel.
--
SPAETZLE
▪350g or 1.5c milk
▪1 egg + 4 egg yolks
▪7g or 1teas salt
▪450g or 3 1/3c all purpose flour
▪Butter
Bring a medium sized pot of water filled about halfway to a boil. Pot should be small enough that a metal colander can sit on top.
Mix milk, egg, and salt until combined. Add flour and mix until a thick but wet, sticky paste forms.
Place a metal colander on top of pot of boiling water and spoon in about a cup of the spaetzle batter. Use a dough scraper to push batter through holes of colander and into the boiling water. Boil for 45-60 seconds then transfer to a tray or plate and drizzle with olive oil to prevent sticking. Continue to cook spaetzle batter in batches.
Add about a Tbsp/15g butter to a large fry pan over high heat, then in batches (of 3-4) add spaetzle and a pinch of salt. Toss to coat then fry without moving for 2-3 minutes until warmed through and beginning to brown.
--
PICKLED RED CABBAGE
▪500g/1 medium head purple cabbage, sliced thin into long strips
▪100g/half of a white or red onion, sliced thin
▪400g or 1 2/3c white vinegar
▪400g or 1 2/3c water
▪80g or 1/4c sugar
8g or 1 1/4teas salt
Add vinegar, water, salt, and sugar to a sauce pan and bring to a boil. Add onions and cabbage and push down to fully submerge. 30sec-1min later when veggies have softened, remove from heat, cover with a lid and allow to cool and pickle for 15 minutes.
Transfer to a container and refrigerate until ready to serve.
--
MUSTARD CREAM SAUCE
▪50g or 4Tbsp unsalted butter
▪50g shallot, finely minced
▪Salt
▪15g or 2Tbsp all purpose flour
▪125g or 1/2c white wine or sherry
▪250g 1c chicken stock
▪100g or 1/2c heavy cream
▪75g or 1/3c whole grain mustard
▪50g or 1/3c capers, chopped
Add butter, minced shallot, and a pinch of salt to small sauce pan over med-high. Saute until shallots are softened and beginning to take on color or about 30 seconds. Add flour, stir and fry for 30 seconds to 1 minute. Add wine. When thickened, add stock and bring to a simmer. Add cream, mustard, capers, and a pinch of salt. Stir to combine, bring to simmer and reduce by half, about 15 minutes.
--
????MUSIC:
EPIDEMIC SOUND. Free trial available at:
CHAPTERS:
0:00 Intro
0:14 Prepping the pork
1:45 Making the spaetzle
3:56 Pickled red cabbage
4:51 SNHU ad
5:59 Finishing cabbage and breading the schnitzel
7:56 Mustard cream sauce
9:07 Frying the schnitzel
10:05 Finishing the spaetzle and plating up
11:33 Let’s eat this thing
#schnitzel #wienerschnitzel #spaetzle
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!
Fabulous Feasts: Pork Tenderloin with Apple and Pear au Jus S1E4
Is pork the new white meat? Does pork contain vitamin D? What about iron, is there iron in pork?Learn these tasty recipes for pork tenderloin with apple and pear au jus served with roasted sweet potatoes and a three bean salad. Of course, meal prep ideas are included, too.! Enjoy!
Feast TV: Prosciutto-Wrapped Walnut- and Raisin-Stuffed Pork Loin
Make the most of pork loin with this recipe for walnut-raisin stuffed loin wrapped with paper-thin prosciutto from Feast TV host Cat Neville.
How to Make PORK KATSUDON from YURI ON ICE!! Feast of Fiction S5 E25 | Feast of Fiction
Vkusno!! You'll be screaming with delight when you take a bite of this delicious Pork Katsudon from Yuri!!! On Ice. At the very least, you'll be able to melt Viktor's heart with this recipe ;)
INGREDIENTS:
Tonkatsu (serves 1)
Pork Loin Slice
Salt & pepper
2 tbsp fish sauce
flour for dusting
¼ Egg
1 tbsp water
Panko bread crumbs (about 1/2 cup)
Vegetable oil for frying
Sauce:
50 ml water
1/4 tsp bonito powder
1 tbsp soy sauce
1 tbsp hon mirin
1 tsp sugar
1/2 an onion
1 egg
Peas for garnish
1 cup cooked rice
This recipe was adapted from Cooking With Dog! One of our absolute favorite cooking shows on YouTube, make sure to check them out and subscribe here:
---------------
Produced by Abbe Drake
Costumes designed by Abbe Drake
Download the Soundtrack:
Subscribe:
Check Out Our Most Requested Recipes!
The Official Feast Of Fiction Cookbook!
FOLLOW & Send us your creations!
@FeastofFiction
Instagram:
Facebook:
twitter:
Follow ASHLEY!
➤ instagram:
➤ facebook:
➤ twitter:
Follow JIMMY!
➤ instagram:
➤ facebook:
➤ twitter:
#FeastOfFiction
About Feast of Fiction:
Feast of Fiction is a fun and innovative cooking show dedicated to creating your favorite fantastical and fictional recipes from books, movies, comics, video games and more! Hosts Jimmy Wong and Ashley Adams craft up the real-life equivalent of fictional dishes to pay homage in a genuine, geeky, and lively way. Jimmy Wong brings a wealth of gamer and nerd cred to the table and baking extraordinaire Ashley Adams provides the much needed culinary wisdom to create these unique and awesome dishes. This quirky duo offers an array of creative and simple recipes that will help inspire your pop culture related dinner party or just a fun night at home with family and friends.
How to Make PORK KATSUDON from YURI ON ICE!! Feast of Fiction S5 E25 | Feast of Fiction
Feast of Fiction