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How To make Mussels Steamed with Lemon Grass and Chile De Arbol
2 tablespoons olive oil
2 tablespoons chopped garlic
2 tablespoons fresh lemon grass minced
2 tablespoons dried chiles de arbol
1/2 head napa cabbage
1 cup dry white wine
1 cup clam juice
1/4 cup fresh lime juice
Salt and fresh ground pepper 32 mussels -- washed and debeared
1/4 cup chopped cilantro
Heat the olive oil in a medium stockpot over medium high heat. Add the garlic, lemon grass, and chiles and saute for 2 minutes. Add the cabbage and cook until almost wilted. Add the white wine and reduce by half. Add the clam and lime juice and bring to a boil, season with salt and pepper to taste. Add the mussels and cook until opened. Remove from the heat and add the cilantro.
Recipes by Bobby Flay HOT OFF THE GRILL 8/5/98 SHOW #HG1A15
All recipes Copyrighted by Bobby Flay 1998.
Copyright, 1998, FOOD NETWORK, G.P., All Rights Reserved
Busted and Posted to MCrecipe and Kitmail 8/98 by JoAnn Pellegrino
How To make Mussels Steamed with Lemon Grass and Chile De Arbol's Videos
Chocolate-Dipped Concha Ice Cream Sandwiches | Sweet Heat with Rick Martinez
Food52’s Resident Sugar Man Rick Martinez brings a delectable summertime treat that packs both the heat and the sweet. He combines Conchas (Mexican sweet bread) dipped in a chile chocolate ganache with creamy vanilla bean ice cream and a spicy blackberry sauce for a satisfyingly cool ice cream sandwich. GET THE RECIPE ►►
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VIDEO CHAPTERS:
0:00:00 Intro
0:01:03 Up First: Ice Cream
0:02:35 Our Creamy Custard Base
0:07:25 Getting The Temp Just Right
0:08:27 Don't Forget The Chocolate Sauce
0:10:11 Berry Good Berry Sauce
0:13:03 Churn, Baby, Churn
0:14:09 Dipping & Assembling
0:16:10 Time To Eat!
COOK TIME: 4 hours and 30 minutes
SERVES: 4 extra-large or 8 large sandwiches
INGREDIENTS
Vanilla Bean Ice Cream
2 1/2 cups whole milk
2 1/2 cups crema or heavy cream
1/2 teaspoon kosher salt
1 vanilla bean, split lengthwise and seeds scraped out
8 large egg yolks
1 cup granulated sugar
Chile Fudge Sauce
1/4 cup piloncillo or dark brown sugar
2 tablespoons agave syrup or honey
Kosher salt
3/4 cup heavy cream
1/4 cup whole milk
2 tablespoons unsalted butter
8 ounces bittersweet chocolate (60% to 72% cacao), chopped
1/4 teaspoon to 1 teaspoon ground chile de árbol or ground cayenne
1/2 teaspoon ground canela or cinnamon
Spicy Berry Sauce
1 pound fresh blackberries, blueberries, or strawberries
1/2 cup granulated sugar
2 tablespoons chopped candied ginger
1/8 teaspoon to ¼ teaspoon ground chile de árbol or ground cayenne
Kosher salt
To serve
8 small conchas or 4 regular conchas, halved lengthwise and warmed
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How to cook a simple SPICY MUSSELS
#easyway#Mussels Recipe
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Bon Appétit's own Brad Leone is back with another episode of It's Alive, this time demonstrating how to make flavor-packed bone broth. Grab your biggest stock pot and get ready, because when there's no more meat on the bone the fun is just beginning with this simple but versatile recipe.
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Rick Bayless Live Cooking Class June 2022: Arroz a la Tumbada + Peoria-Mexican Chocolate Cake
The stream begins 7 p.m. Central! To set yourself up for success, cut your parchment paper into rounds to fit your cake pan and heat up your broiler before we begin. But don’t sweat it: Rick’s a great teacher and there will be plenty of time to get you up to speed.
Tonight's Recipes:
• Brothy Seafood Rice with Roasted Tomato & Green Chile:
• Pepita-Mexican Chocolate Cake:
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PEI Mussels in Creamy White Wine Sauce
You’re that much closer to living seaside with PC® PEI Mussels in Creamy White Wine Sauce. They’re succulent, tender and prepared in just 8 minutes. Discover something new at pc.ca