Dirty Pork Neck Steaks & Creamy Mustard Sauce
I give you Dirty Pork Neck Steaks - Caveman style - The Flying Pig pork neck steaks braaiied directly on some decent Bosveld Hardekool coals. This is hard, solid wood. Often referred too as kuier hout, so grab a few craft beers, some mates and share your braai party trick. Still my preferred way of braaiing steaks and pork steaks are no different.
Paired with a fresh, creamy mustard sauce and green salad of your choice this is the perfect go to braai recipe for the weekend.
View the full recipe here:
TUNA STEAKS | SEARED TUNA STEAKS WITH LEMON BUTTER SAUCE
#Tunasteakrecipe #Tuna #Tunawithlemonbuttersauce #seafood #dinner
This recipe is super easy & flavorful pan-seared Tuna Steak with Lemon butter sauce! It is a fantastic recipe & I am pretty sure that you will like this, if you are a tuna lover. Perfect dinner & delicious dish to be served to your family or friends!
I hope you try this recipe & let me know what you think? Any recommendations that you make, will make the recipe even more delicious!
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*** Tuna Steaks with Lemon Butter sauce***
4 pcs. Tuna Steaks
Salt & ground black pepper to taste
1/2 tsp. onion powder
1/4 tsp garlic powder
1/2 tsp paprika
1/4 tsp dried sweet basil
3-5 Tbsp Lemon juice
4-6 Tbsp butter ( I used salted butter)
1-2 Tbsp Olive oil
1 Tbsp soy sauce
2-3 Cups of Chicken broth (Subs: Fish / beef/ Vegetables Broth or just water)
2 Tbsp dried parsley
Lemon & fresh parsley for garnish ( optional)
Ingredients can be adjusted base on your taste & preference!
INSTRUCTION: Please watch the video! Thank you so much!
Music : Roa - Memories
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ASMR STEAKS & STRETCHY CHEESE with HYUNEE & NIKOCADO (Tomahawk, Filet Mignon, Porterhouse) MUKBANG
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ASMR STEAKS & STRETCHY CHEESE with HYUNEE EATS & NIKOCADO AVOCADO (Tomahwak, Filet Mignon, Porterhouse) MUKBANG 먹방 (COOKING & EATING SOUNDS)
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***This is an ASMR video. To experience ASMR tingles, PLEASE WEAR HEADPHONES. If you do not enjoy EATING SOUNDS, DO NOT WATCH. ***
What is ASMR?
Autonomous Sensory Meridian Response is an experience characterized by a static-like or tingling sensation on the skin that typically begins on the scalp and moves down the back of the neck and upper spine.
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Cooking with Stuart: Eye Fillet with Parsley & Mustard Crust
Watch Margy gray and Botswana Butchery group executive chef Stuart Rogan cook Stuart's award-winning dish - Silver Fern Farms Eye Fillet with Parsley & Mustard Crust, Carrot Puree, Whipped Garlic, Candied Onions & Baby Carrots.
KristinaVanni NRA Show 2009 Hot Chef Grilling Challenge
Cooking show host, food writer and award-winning cook Kristina Vanni demonstrates her recipes for the NRA 2009 Hot Chef Grilling Challenge!
GRILLED ARCTIC CHAR WITH MAPLE DIJON GLAZE
1 Tablespoon Dijon mustard
2 Tablespoons pure maple syrup
Juice of 1 lemon
1 Tablespoon melted unsalted butter
4 6-ounce Arctic Char fillets
Salt
Freshly ground pepper
1. Prepare grill for cooking over indirect heat with medium-hot charcoal (moderately high heat for gas)
2. Whisk together the mustard, maple syrup, lemon juice and melted butter. Set aside.
3. Season the Arctic Char with salt and pepper.
4. To cook fish using a charcoal grill: Lightly oil grill rack, then put fish, skin side up, on grill rack over medium-hot charcoals and grill, covered with lid, 4 minutes. Using 2 metal spatulas, loosen fish from grill rack and turn fish over, rotating 180 degrees. Grill fish, covered with lid, until just cooked through, 3 to 5 minutes more, then loosen from grill rack with spatulas and transfer to a clean platter.
To cook fish using a gas grill: Lightly oil grill rack, then put fish, skin side up, on rack above shut-off burner and grill, covered with lid, 4 minutes. Using 2 metal spatulas, turn fish over. Grill fish, covered with lid, until just cooked through, 3 to 5 minutes more, then loosen from grill rack with spatulas and transfer to a clean platter.
*Cooks' note: If you can't grill outdoors, fish can be broiled, skin side down, without turning, on oiled rack of a broiler pan 5 to 6 inches from preheated broiler, about 6 minutes total.
5. Brush with maple-mustard glaze, and serve with Cucumber, Fennel, and Radish Salad. Serves 4.
CUCUMBER, FENNEL, AND RADISH SALAD
3 cups thinly sliced seeded cucumber
2 cups thinly sliced fennel
1 cup thinly sliced radishes
1/2 cup thinly sliced red onion
2 Tablespoons chopped fennel leaves
2 Tablespoons chopped fresh dill
3-1/2 Tablespoons lemon-infused olive oil
1 Tablespoon white wine vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon coarse black pepper
Garnish: 1-1/2 Tablespoons snipped fresh chives
1.In a serving bowl, combine cucumber, fennel, radishes, red onion, fennel leaves, and dill. In a small mixing bowl, whisk together olive oil, vinegar, honey, mustard, salt, and pepper. Stir into vegetables and mix well. Cover and chill. Before serving, stir again and sprinkle top with snipped chives. Serves 4.
GRILLED LEIPÄJUUSTO (BREAD CHEESE) WITH CLOUDBERRY PRESERVES
Wedges of Finnish bread cheese
Heavy cream
Sugar
Cinnamon
Cloudberry Preserves
Slice desired amount of Finnish bread cheese and drizzle both sides with heavy cream. Sprinkle both sides with sugar and cinnamon. Grill about 2 minutes on each side, or until the bread cheese begins to soften. Spoon cloudberry preserves onto grilled cheese and serve with Lingonberry-Cardamom Martini.
LINGONBERRY-CARDAMOM MARTINI
2 teaspoons granulated sugar
½ teaspoon ground cardamom
3 oz vodka
1/2 oz orange liqueur
1 oz lingonberry concentrate
1. Combine sugar and cardamom and place in a shallow dish. Moisten the rim of a martini glass and dip into the sugar mixture.
2. Combine remaining ingredients in a cocktail shaker 1/4 filled with chopped ice. Shake and strain into prepared martini glass. Serve with Grilled Leipäjuusto and Cloudberry Preserves. Makes 1 drink.