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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
Viet girl makes CLASSIC ENCHILADAS
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Thank you for watching this video! Like and subscribe for upcoming videos. I hope you enjoyed watching as much as I enjoyed putting this video together.
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TWAY'S RED SAUCE ENCHILADA RECIPE
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INGREDIENTS:
Tortillas
Cheese: queso fresco
Meat: 2 chicken breasts
Olive oil
Peppercorns
7 Chile California
2 Chile ancho
4 Chile de Arbol
1 tomato
1 onion
Half a garlic head
1/4 tsp cumin
1/4 tsp oregano
1/4 tsp black pepper
Salt
1 1/2 cup of water
DIRECTIONS
1. In a pot put your chicken breast in along with 3/4 of onion, 3 cloves of garlic hefty pinch of salt and about 10 peppercorns. Cover the chicken in cold water, bring it to a boil and let it simmer for 15-18 mins. After 15-18 mins take chicken out and shred.
2. Put all your Chillies together in one pot along with 1 tomato, 2 garlic cloves and 1/4 onion. Add in cumin, oregano, black pepper and salt. Boil for 10 mins
3. While your chillies are boiling, fill up a pan with oil and start frying your tortilla, only fry until it starts to bubble and take it out immediately. Set the tortillas to the side.
4. Once your boiled mixture is done, put all ingredients into a blender with 1 cup of the water it was boiling in.
5. Blend the sauce, if sauce is still thick, add more water.
6. Strain the sauce for a smooth texture
7. Put sauce into a pot and bring it to a simmer while stirring consistently to avoid burning.
8. Taste & adjust seasoning of the sauce to your liking
9. Once done dip your tortilla into the sauce, take it out.. add cheese and shredded chicken then roll it.
10. Serve with lettuce, tomatoes and a sprinkle of cheese
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I N S T A G R A M: @melina_ortega1
T W I T T E R: @melina_ortega1
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I N S T A G R A M : @twaydabae
T W I T T E R : @twaydabae
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E Q U I P M E N T
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*Final Cut Pro
How to cook a simple SPICY MUSSELS
#easyway#Mussels Recipe
Brad Makes Bone Broth | It's Alive | Bon Appétit
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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Sautéed Clams with Garlic and Lemon
This is our version of Sauteed Clams
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Sauteed Clams with Sweet Lemon Cream Reduction
Yield: 2 servings
2 tbsp - extra virgin olive oil
1 each - shallot (minced)
4 cloves - garlic (minced)
2 dozens - clams, manila
(soaked in water for 20 and washed thoroughly)
2 each - chile de arbol (dried)
about 4 sprigs - freshy thyme
to taste - salt and pepper
1/2 cup - white wine (chardonnay)
2 tsp - sugar, granulated
1/2 cup - fresh heavy cream
1/2 each - fresh lemon juice
Garnish (optional)
fresh thyme
smoked paprika or cayenne pepper
To Finish:
Drizzle a touch of fresh lemon juice and extra virgin olive oil
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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 ►►
For more food, design, and Choco content from Rick, follow him on Instagram @rick_andrew_martinez
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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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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.