Spiced Roasted Chicken with Garlic Crunch-Crumbs | That Sounds So Good
This recipe is from That Sounds So Good Chapter Six: Day Drinking and Lazy Lunches. You can park the chicken in the oven and not touch it again or do anything for 2 1/2 hours! Take a nap while it slow roasts! The chicken comes out of the oven with great spice, an amazing shreddy texture, and is topped with the crunchiest breadcrumbs you've ever had. LOVE.
Thank you to Penguin Random House for contributing to the production costs of making this video.
For a more classic take on fried garlic, watch this video:
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Producer: Zoie Omega
Camera: Brittainy Newman
Editor: Jeesu Kim
Food Styling: Kat Boytsova
Theme music performed by Madison McFerrin. Written by Madison McFerrin. Used by Permission of MadMcFerrin Music LLC.
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Pan Fry LAMB CHOPS in breadcrumbs | Garlic Herbs Parmesan | How to cook recipe
#originalnakedchef
Original Naked Chef demonstrates how to cook Lamb chops. Very easy to follow video recipe that shows you simple step by step instructions on how to prepare and cook delicious tasting lamb chops. These lamb chops were coated with breadcrumbs mixed with parmesan cheese, garlic and herbs and then pan fried. All the ingredients are shown at the start of the video and you see me cooking and tasting the delightful cuisine.
Thank you for watching and I hope you enjoy :))
Original Naked Chef
My recipes:
Pork Schnitzel (Pork steak in breadcrumbs)
chef Andrejus step by step show how to make Pork Schnitzel or also known as Pork shoulder steak in breadcrumbs. Chef demonstrates the preparation of flavoured flour (mixing some spices in), the coating process and finally the frying (finishing). This a very easy recipe, video clearly shows how to prepare every ingredient.
Ingredients:
- Few pork shoulder steaks,
- Flour,
- Mixed spices (your favourite spices),
- Tumeric,
- Salt, pepper,
- Smoked paprika,
-Garlic powder,
- Bread crumbs,
- Few eggs,
- Veg oil,
- Garlic butter.
Follow the video for the recipe.
Enjoy!
Alex Guarnaschelli's Grilled Mussels with Herbed Bread Crumbs | Alex's Day Off | Food Network
Alex uses the dry intense heat of the grill to cook mussels, and she tosses them with breadcrumbs mixed with fresh parsley and mint!
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Alex Guarnaschelli, professional chef, working mom and passionate home cook, invites viewers to learn her down-to-earth recipes in Alex's Day Off. Alex shows how cooking her personal style of American, French and Italian fare can be elegant and approachable!
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!
Grilled Mussels with Herbed Bread Crumbs
RECIPE COURTESY OF ALEX GUARNASCHELLI
Level: Easy
Total: 20 min
Cook: 20 min
Yield: 8 servings
Ingredients
1/2 cup extra-virgin olive oil
4 cloves garlic, peeled and pressed
Kosher salt
1 cup bread crumbs, toasted golden brown
1 cup washed, dried and coarsely chopped parsley leaves
2 sprigs mint, washed, dried, and leaves coarsely chopped
3 dozen mussels, scrubbed, beards removed
1 or 2 lemons, halved
Directions
I love using the heat of the grill to open shellfish. I think they come out as juicy as if they were roasted in the oven. The flavors of garlic, parsley and mint make this a great opener to a meal or a nice side dish or nibble. The crunch of the bread crumbs is also a great texture contrast to the mussels and the flavors evoke the natural sweetness of the mussels.
Preheat the grill or grill pan to medium.
Heat a large skillet over low heat and add the olive oil. When the oil is warm add the garlic. Stir the garlic with a wooden spoon and season with salt, to taste. Give the garlic a minute to melt into the oil but do not let it brown. Stir in the bread crumbs, parsley and mint. Taste for seasoning, Set aside.
When the grill is hot, scatter the mussels on the grill in a single layer. Have a pair of tongs and a large platter ready. As the mussels open, use the tongs to remove them from the grill onto a platter. When they are all opened, squeeze the juice from the lemons over them and spoon the bread crumb mixture into the shells. Serve immediately.
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Alex Guarnaschelli's Grilled Mussels with Herbed Bread Crumbs | Alex's Day Off | Food Network