Lucas Sin Makes 2 Styles of Wonton | In The Kitchen With
Chef Lucas Sin returns to teach you two variations of wonton: northern and southern. He goes through the basic construction and physics of wontons to storage options, cooking methods, and of course how to eat them! Learn a slew of related techniques as well from emulsifying meat fillings, sealing/wrapping. Boiling dumplings, building clear broths, cooking noodles, and finishing oils.
GET THE RECIPES
Northern Wontons:
Southern Wontons:
Also featured in this video
Five Two Essential Stock Pot:
Five Two Essential Saucepan:
Five Two Ultimate Apron with Built-In Pot Holders:
Five Two Bamboo Double Sided Cutting Board:
Looking for something specific?
VIDEO CHAPTERS
00:00:00 Intro
00:01:18 Northern Style Wontons
00:08:24 Northern Style Broth
00:14:07 Southern Chinese Broth
00:21:03 Southern Style Wontons
00:29:58 Finish Southern Broth
00:33:45 Assemble Everything & Eat
SUBSCRIBE TO FOOD52 ►►
CONNECT WITH FOOD52
Web:
Facebook:
Instagram:
Pinterest:
Twitter:
TikTok:
Food52 newsletter:
ABOUT FOOD52
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.
S.O.S.| Creamed Beef on Toast
Printable recipe below! Stay in touch with more recipes and upcoming events in our email newsletter:
Save 10% off your Ariat purchase below!
Used in this video:
Original Seasoning:
Field Cast Iron Skillet:
Trivet:
Chaz Mitchell Hatz:
Moustache Wax:
Ariat Shirt:
Ariat Western Wide Toe Boots:
Save 10% off your Ariat purchase:
*Please note, this was not a sponsored video. I've worn Ariat a lot over the years and they were kind enough to send me a shirt and boots to mention a discount for y'all.
======================
Printable Recipe:
======================
Check out our BEST SELLING cookbook, A Taste of Cowboy. Get your signed copy here:
---------------------------------
Connect with us!
---------------------------------
Kent Rollins
Cowboy Cooking, Cast Iron, Outdoor Cooking, Grilling, Dutch Oven Cooking
Note: Some of the above links are affiliate links, meaning at no additional cost to you, we may receive a commission for your click through and purchase.
Joe's Chili Recipe
Here it is! My chili recipe for the past 15+ years. Would love to hear if you make a batch or change it up. Let me know what your experience is.
Find me at:
Burger Wars on
Twitter
Facebook
Pinterest
Google+
Blogger
About.me
The recipe:
1 tablesp Whole cumin seeds
1 lbs. Lean Beef Chorizo
1 lbs. Lean ground pork
3 lbs. Beef Stew Meat (or a chuck roast 1 cubed)
2 medium Yellow onions, peeled and chopped
7 cloves Fresh garlic, diced fine
4 large Fresh Jalapeño peppers, chopped
2 -- Habanero peppers, seeded & chopped (very optional)
2 large Fresh Red Bell peppers, seeded & chopped
1 large Anaheim chili, roasted, peeled, & chopped
2 large Fresh tomatoes, chopped
4 -- Fresh green onions, chopped
2 teaspoon Salt
5 tablesp Commercial chili powder (eg., Gebhardt's)
1 tablesp Oregano
1 28 oz. Whole canned tomatoes
1 15 oz. (Optional) Pinto beans, canned
1 15 oz. (Optional) Kidney Beans, canned (low sodium)
PREP-WORK:
Place the cumin seeds in a pie pan and toast in a 375˚ oven for 10 minutes. Remove and set aside.
Roast the Anaheim chili on a barbecue or a cast iron skillet. Put into a a container with plastic wrap to sweat off skin. Peel and chop.
Prepare the onions, garlic, and jalapeños and place in a separate bowl.
Prepare the bell peppers, tomatoes and green onions and place in a separate bowl and add the Anaheim chili to it.
COOKING:
Heat a 6-quart, cast iron, dutch oven (or kettle) and sauté the chorizo and ground pork until cooked, over high heat. Add the meat, and brown over high heat along with the onions, garlic, and jalapeños.
When the meat is brown and the onions clear, add all the remaining ingredients (except the beans). Mash up the canned tomatoes with your hands, but add the juice as well. Stir to incorporate all the ingredients for 10 minutes.
Drain the beans while still in their cans and add to the pot. Simmer for 1 hour and correct the seasoning.
Simmer on low heat for at least an hour.
HOMEMADE CHILI RECIPE for Making a Mean Grown-Up Chili
Everyone has a secret for their homemade chili recipe. Here's mine. The ingredients are familiar, but it comes down to dialing up a few key components to get the depth and perfect balance of flavors we're looking for. Yes, I'm confident enough to say perfect. The result is a deeply flavored, complex, beefy chili that is worth the extra time.
Enjoy this content and want to show support? Consider buying me a coffee here:
????INSTAGRAM:
FOR THIS RECIPE YOU'LL NEED:
BEANS:
300 g dried pinto beans soaked overnight
150g reserved bean liquid
CHILE PASTE:
20g dried ancho or about 3 chiles
20g dried guajillo or about 3 chiles
20g dried pasilla or about 3 chiles
600g beef stock or 2.5 cups (+ a little extra to deglaze the chili)
BEEF:
2lbs boneless shortribs
CHILI BASE:
1 red onion
1 poblano
4-5 cloves garlic, roughly chopped
3-4 TBSP olive oil
2g chile flake or 1/2ish tsp
20g chili powder or 2.5 Tbsp
20g paprika or 3Tbsp
12g cumin or1.5 Tbsp
10g cocoa powder or 4tsp
28oz can crushed toms
28oz can diced toms, drained
850g cooked beans or about 4.5 cups
150g bean liquid or about 2/3 cup
SEASONING:
30g brown sugar or 2.5 Tbsp
20g hot sauce or 1.5 Tbsp
20g worcestershire or 1.5 Tbsp
40g cider vin or 1/8 cup
15g salt or 2.5 tsp
FINAL SEASONING TO TASTE (if needed):
brown sugar
hot sauce
cider vin
salt
1. pressure cook beans on high for 25 minutes with 1 kilo of water (or until tender but firm). reserve bean liquid.
2. toast chiles in the oven at 450 degrees for 5-10min
3. cut shortribs into 1-2 inch chunks then freeze on a sheet tray (about 15min)
4. pull chilis from oven and remove seeds
5. blend chilis with 600g beef stock to create chili paste and refrigerate until ready to use
6. after freezing shortribs for 15min, using a food processor, process shortribs in 2 batches (pulse until beef looks like it does in the video)
7. press ground meat onto a sheet on a sheet tray and broil in the oven on high for 3-5 minutes or until well browned (time will depend on your broiler)
8. after well browned, break up and crumble the meat (i recommend by hand with gloves, but you do you)
9. into a large heavy-bottomed pot, add onion and poblano to oil. sautee for 1-2 minutes
10: once onion and poblano are starting to soften, add garlic followed by chili flake, chile powder, paprika, cumin, cocoa powder. stir to combine and let bloom for about 2 min
11. deglaze with splash of beef stock
12. add crushed and drained diced tomatoes, and chili paste you made earlier. stir
13. add crumbled short rib, stir to combine
14. put lid on pot and load into a 275 degree oven for 90 minutes
15. after 90 minutes, add brown sugar, hot sauce, Worcestershire, cider vin, salt, cooked beans + 150g bean liquid and gently stir to incorporate
16. load back into a 325 degree oven uncovered for 45 mins to caramelize and reduce
17. after 45 minutes, taste and add your final seasonings to taste (salt, brown sugar, cider vinegar, hot sauce)
GARNISH however you'd like. for a real bad boy chili, i like to use...
tortilla chips
shredded sharp aged cheddar
sliced green onions
sour cream
CLIFFS NOTES CHILI VARIATION:
INSTEAD OF SHORTRIBS
2 lbs ground chuck 80-20
INSTEAD OF CHILE PUREE
600g BEEF STOCK (when you add tomatoes)
additional 10g chile powder and paprika
2 chopped chiles in adobo
INSTEAD OF COOKED BEANS
2 cans of bean of your choice, 125 ish grams of liquid in can reserved.
**MY GEAR**
INSTANT POT:
BLENDER:
MASAHIRO CHEF'S KNIFE:
6.75qt LE CREUSET DUTCH OVEN:
HALF SHEET PAN + RACK:
BOOS BLOCK CUTTING BOARD:
ESCALI DIGITAL SCALE:
PLASTIC CUTTING BOARD:
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!
#chilirecipe #bestchili #grownupchili #secretchilirecipe
|| MUSIC ||
––––––––––––––––––––––––––––––
bensound.com
––––––––––––––––––––––––––––––
Cajun Food | Basics with Babish (feat. Isaac Toups)
This week on Basics I'm joined by chef Isaac Toups to show you how to make some amazing Cajun dishes: jambalaya, gumbo, dirty rice, and rillons.
Recipe:
Check out Isaac Toups' restaurants:
Ingredients & Shopping List
+ For the Chicken & Sausage Gumbo:
1 lb boneless, skinless, chicken thighs
Kosher salt and freshly ground black pepper
1/2 cup all purpose flour
1/2 cup vegetable oil
6 garlic cloves, minced
2 ribs celery, diced
1 small green bell pepper, diced
1 small white onion, diced
8 ounces beer (just not a light beer!)
4 cups chicken stock
2 bay leaves
1 pound andouille sausage, cut into coins (or smoked kielbasa)
1 Tbsp cayenne pepper
1 Tbsp smoked paprika
Cooked white rice, for serving
Sliced scallions, for garnish
+ For the Rillons:
2 pounds pork belly, skin removed
Kosher salt
2 cups red wine (full bodied like Malbec or Cabernet Sauvignon)
2 cups sugar
Fresh thyme
+ For the Dirty Rice:
1 pound ground beef
Kosher salt and fresh black pepper
1 Tbsp vegetable oil
Cumin, to taste
Cayenne, to taste
1/3 cup beer (not a light one!)
Plus roux and trinity ingredients:
1/4 cup vegetable oil
1/4 cup all purpose flour
1/2 cup diced onion
1/2 cup diced green bell pepper
1/3 cup diced celery
4 cloves garlic, crushed
1/3 cup beer (not a light one!)
2 cups chicken stock
3 cups cooked white rice
Scallions, for garnish
+ For the jambalaya:
Dirty rice (ingredients above)
1 pound andouille sausage, sliced into coins
4 boneless chicken thighs
Hairy Biker's Ultimate One-Pot Chilli Con Carne | This Morning
Subscribe now for more!
They’re in the kitchen with a midweek Mexican feast. The Hairy Bikers are back with a delicious one-pot Chilli Con Carne.
Broadcast on: 30/10/19
Like, follow and subscribe to This Morning!
Website:
YouTube:
Facebook:
Twitter:
This Morning - every weekday on ITV and STV from 10:30am.
Join Holly Willoughby and Phillip Schofield, Ruth Langsford and Eamonn Holmes as we meet the people behind the stories that matter, chat to the hottest celebs and cook up a storm with your favourite chefs!
Dr Zoe and Dr Ranj answer all your health questions, stay stylish with Gok Wan's fabulous fashion, be beautiful with Bryony Blake's top make-up tips, and save money with Martin Lewis.
#thismorning #phillipandholly #eamonnandruth