Air Fryer Japanese Mussels Dynamite Recipe in 8 Min w/ Oven Instructions (日本青口) | Rack of Lam
Japanese-style mussels dynamite are often served at buffets. They're SO delicious and unbelievably easy to make, especially in the AIR FRYER! Watch my video to learn how to cook them in less than 10 minutes, with instructions on baking in the oven as well!
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PRINTABLE RECIPE:
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PRODUCTS USED/RECOMMENDED IN VIDEO:
★ Kewpie Mayo -
★ Sea Salt -
★ Sriracha -
★ Sugar -
★ Air Fryer (new model) -
★ Slate Boards -
★ Ikea Measuring Spoons -
★ Aluminum Foil -
OTHER INGREDIENTS I USE:
★ Light Soy Sauce -
★ Dark Soy Sauce -
★ Oyster Sauce -
★ Sesame Oil -
★ Fish Sauce -
★ Shaoxing Wine -
★ White Pepper -
★ Five Spice Powder:
★ Hoisin Sauce:
★ Char Siu Sauce -
★ Chili Garlic Sauce -
★ Sriracha -
★ Chu Hou Paste -
★ Corn Starch -
★ Kewpie Mayo -
★ Rice Vinegar -
★ Chicken Bouillon Powder -
★ Bull Head Barbecue Sauce -
★ Coconut Milk -
★ Sea Salt -
★ Cooking Spray -
★ Chicken Stock -
★ Rice Flour -
★ Wheat Starch -
APPLIANCES / COOKWARE I USE:
★ Instant Pot -
★ Air Fryer (new model) -
★ Zojirushi Rice Cooker -
★ Standing Mixer -
★ Wok -
★ Stainless Steel Pot -
★ Nonstick Pot -
★ Cast Iron Skillet -
KITCHEN TOOLS I USE:
★ Colander -
★ Peeler -
★ Measuring Spoons -
★ Food Scale -
★ Tongs -
★ Squeeze Bottles -
★ Sieves -
★ Cutting Boards -
★ Wooden Cutting Board -
★ Chopsticks -
★ Clear Mugs -
★ OXO Containers -
★ Rice Storage -
★ Basting Brush -
★ Teapot -
★ Kettle -
★ Spatula/Turner -
★ Titanium Scissors -
★ Cleaning Brush -
★ OXO Julienne Peeler -
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♫ Timpani Beat - Nana Kwabena
#mussels #musselsdynamite #musselrecipe #rackoflam #japanesemussels #japaneserecipe #cleaningmussels #howtocleanmussels #seafoodrecipe #foodie #cooking #homecook #covid #seafood #shellfish #asianrecipes #chinesebuffet
Okra Recipe | Simple and Delicious Okra Recipe | Cold Okra Recipe.
Hello everyone! Here is the recipe today, cold okra, all delicious in the sauce. This sauce recipe, the whole family say it is delicious.
Ingredients :
- 300g okra
- garlic (as you like)
- chili (as you like)
- ½tbsp soy sauce
- ½tbsp oyster sauce
- 1tsp sugar
- ¼tsp salt
- ½tsp chicken powder
- 1tbsp corn starch
- 250ml water
- cooking oil
- 1tsp salt (put in boiling water)
- water (for boiling)
- ½tbsp sesame oil
#okra#stirfryokra#okrarecipe#
Rice Pilaf the Classic Fluffy Recipe
This is the classic rice pilaf recipe I was taught as an apprentice Chef, and I believe it's still the best. The only difference, it was cooked it in the oven, but to me the stove works equally well providing you have a very low burner. Rice pilaf is one of the most versatile recipe as you can use it as a side dish to almost anything. Perfect for chicken or fish, curries, casseroles etc. Add vegetables and make it into a meal. How ever you use it, rice pilaf done this way will always be fluffy, creamy, fragrant and delicious. Enjoy pilaf rice! Please let me know in the comments how you use it.
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RECIPE30
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MOUNT MARTHA 3934
VICTORIA AUSTRALIA
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Eggplant in Carriage, Crispy with a Cheesy Centre
Eggplant in Carriage or in carrozza, an Italian dish of sliced eggplant battered and fried with a filling of mozzarella cheese. It's crispy with a cheesy centre. This is a tasty appetizer that I prefer served with a tomato sauce such as marinara to cut through the richness. It’s crispy on the outside and soft and cheesy in the centre. Make a batch today and enjoy eggplant in carriage. Happy cooking!
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MAILING ADDRESS:
RECIPE30
PO BOX 416
MOUNT MARTHA 3934
VICTORIA AUSTRALIA
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Kenneth Temple's Cajun Jambalaya | An Introduction to Cajun and Creole Cooking | Food Network
Cajun Jambalaya is Louisiana's signature one-pot dish! Kenneth's secret is developing the right amount of fond, those delicious browned bits left behind from browning your meats, to build the flavor.
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Hailing from New Orleans, Chef Kenneth Temple’s cooking style is inspired deeply by his southern roots and the fusion of cultures that comprise traditional New Orleans cuisine. Join him in the kitchen as he teaches us how to make gumbo, jambalaya and more favorites.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Cajun Jambalaya
RECIPE COURTESY OF KENNETH TEMPLE
Level: Easy
Total: 1 hr 5 min
Active: 25 min
Yield: 6 servings
Ingredients
Creole Seasoning:
3 tablespoons kosher salt
2 tablespoons black pepper
1 tablespoon cayenne pepper
1 tablespoon garlic powder or granulated garlic
1 tablespoon onion powder or granulated onion
1 tablespoon sweet paprika
1 tablespoon white pepper
1 1/2 teaspoons ground cumin
Jambalaya:
1/4 cup canola oil
6 boneless, skinless chicken thighs, chopped into 1-inch pieces
24 ounces smoked beef sausage, cut into 1/4-inch-thick slices
3 stalks celery, chopped
1 medium Spanish or white onion, chopped
1 bell pepper, chopped
6 cloves garlic, finely chopped
1 bay leaf
1 teaspoon cayenne pepper
1 teaspoon dried thyme
2 cups parboiled long-grain brown rice
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
4 cups low-sodium chicken stock
2 bunches green onions (6 to 8 bulbs), sliced (about 1 1/2 cups)
Directions
For the Creole seasoning: Combine the salt, black pepper, cayenne, garlic powder, onion powder, paprika, white pepper and cumin in a medium bowl.
For the jambalaya: Heat 2 tablespoons oil in a 5-quart heavy-bottomed pot or large Dutch oven over medium heat. Rub the chicken with the remaining 2 tablespoons oil and 2 tablespoons of the Creole seasoning in a medium bowl until evenly coated. Add the chicken to the pot and cook until golden brown, about 5 minutes. Transfer the chicken to a large bowl. Add the sausage to the pot and cook until browned, 4 to 5 minutes. Transfer to the large bowl with the chicken. The bottom of the pot should be covered with browned bits.
Add the celery, onions and peppers and cook, stirring and scraping the bottom of the pot occasionally, until the onions are translucent, about 3 minutes. Stir in the garlic, bay leaf, cayenne, thyme and 2 teaspoons Creole seasoning. Add the rice and stir once or twice to coat. Stir in the tomato paste, Worcestershire sauce, cooked chicken and sausage and remaining Creole seasoning. Stir in the chicken stock. Bring to a boil, cover and reduce the heat to a simmer. Cook until the liquid is reduced, and you see little holes on the top, about 30 minutes.
Use a fork to stir in half of the green onions and fluff the rice. Cover and cook for 10 minutes. Taste and adjust the seasoning. Garnish with the remaining green onions and serve immediately.
Cook’s Note: If you want to add shrimp to this recipe, stir them in with the green onions so the shrimp don’t overcook.
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Kenneth Temple's Cajun Jambalaya | An Introduction to Cajun and Creole Cooking | Food Network