Baking on the BBQ - Sue Stoneman
If you have ever wondered what and how to bake on the BBQ then this episode is for you. Sue Stoneman is an award winning home cook, who is well known in the BBQ community showing everyone how to use your BBQ to bake your favorites.
Watch her videos on Youtube (Cooking with Sue), see her cooks on Instagram Sue Stoneman.@cookingwithsue6655
This episode was brought to you by AOS Kitchen creators of bespoke outdoor kitchens perfect to pimp up your bbq area. Visit AOS Kitchens today! :@aosoutdoorkitchens
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Until next time keep on grilling!
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Arctic Char with Fennel Gremolata and Roasted Lemon Vinaigrette | Chef Michael Adams
Welcome to The Chef's Kitchen Healthy Fine Dining Series. We are in the kitchen with Chef Michael Adams of Historic Hotel Bethlehem where we will be making Arctic Char with Fennel Gremolata and Roasted Lemon Vinaigrette. Also in the kitchen is Dr. Gregory Carolan, of St. Luke’s University Health Network.
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Peanut Butter Coconut Milk Ice Cream with Non Dairy Hot Fudge
The last vestiges of summer are still here to salvage, and we’re soaking in the sun with this creamy Peanut Butter Coconut Milk Ice Cream recipe, topped with a two-ingredient-only chocolate fudge - a perfect Rosh Hashanah dessert.
Peanut butter and chocolate are truly a match made in heaven – their partnership even being recently recognized by science as the “dynamic sensory contrast”. But we don’t need science to validate humankinds’ nutty love for this classic combo – just look at the long list of candies, chocolate bars and dessert menus that pair the dynamic duo.
Add to that the cold creaminess of this new ice-cream recipe, and you’ll send your peanut butter- chocolate sensors into a complete gustatory gaga land. This non-dairy ice-cream recipe replaces fatty heavy whip with the leaner coconut cream, making it the perfect Shabbos, Rosh Hashanah - or any day - dessert.
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Recipe below!
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You will need:
Ice Cream
6 egg whites
1 cup confectioner sugar
1 can coconut milk
4 tbsp maple syrup
5 tbsp crunchy peanut butter
2 tbsp vanilla sugar
1 cup salted peanuts (coarsely chopped)
3 egg yolks
Hot chocolate fudge
1 can coconut milk
1 package chocolate chips
Directions:
Mix egg yolks with maple syrup, vanilla sugar, and peanut butter.
In another bowl, whip coconut milk and add the peanut butter mixture in.
In a mixer, start beating the egg whites while slowly adding confectioner sugar until soft peaks form.
Fold in the coconut cream, add in salted peanuts and pour into a pan, container or pie crust. Freeze overnight.
Server with hot fudge and more peanuts.
Fudge: Heat coconut milk on a low flame until it starts to steam.
Place chocolate chips in a heat resistant bowl and pour the cream over the chips. Let rest for two minutes.
Whisk mixture until smooth and creamy.
Blueberry-Bourbon Jalapeno Pepper Jelly | Power Pressure Cooker
In this recipe, I will show you how to make Blueberry-Bourbon Jalapeno Pepper Jelly. Then, we will can the pepper jelly using the Power Pressure Cooker.
Ingredients:
* 5 Cups Blueberries
* 3/4 Cup Kentucky Bourbon
* 1 bag liquid Pectin
* 2 Cups finely diced Jalapeno Peppers
* Juice from 1/2 Lemon
* 4 Cups White Sugar
Mash blueberries while heating over low. Carefully add the Bourbon (it is flamable) and mix. Next, add the Jalapenos and mix. Slowly stir in the sugar, add the lemon juice and bring to a boil for 15 minutes.
How to Can the Pepper Jelly in Power Pressure Cooker:
* Sterilize all jars, lids, metal/rings/bands and utensils
* Keep jars hot until ready for use
* Fill jars, leaving 1/2 to 3/4 inch headway
* Clean rims of jars
* Apply lids and metal bands
* Place metal rack in Power Pressure Cooker
* Place the jars into the clean Power Pressure Cooker inner pot and add water until the jars are covered 1/4 of the way.
* Press the CANNING/PRESERVING button and then press the TIME ADJUSTMENT button two times until it reads 20 minutes.
* When complete and the steam has been naturally released, open the pressure release valve and remove the lid.
* Using tongs carefully (jars are HOT) remove the jars.
DISCLAIMER:
Correct methods and proper recipes must be used when canning. If improper methods are used, food may develop harmful bacteria, molds and enzymes. This can lead to food spoilage and other issues.
This video is for demonstration purposes only and does not assume any responsibility for any canning techniques. You should research and understand canning before attempting. The USDA Complete Guide to Home Canning is available here:
Thanks for watching another episode of Armadillo Pepper TV. If you enjoyed today’s episode, hit that thumbs up button and leave me a comment. Also, please make sure to subscribe, so that you’ll never miss a new episode.
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Please watch: Smoked Porterhouse Steak on Pit Barrel Cooker with Black Garlic Butter
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Herbs for Flavor, Healing and Natural Beauty
Find the best recipes for breakfast, lunch, and dinner. That means eggs, chicken, pasta, and everything else you can imagine, Cooking inspiration on dairy recipes. Discover recipes, cooks, videos, and how-tos based on the food you love and the friends you follow.
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Strawberry Rhubarb Salsa - Jazzy Gourmet Cooking Studio
For recipe, visit
Jazzy Gourmet Cooking Studio demonstrates how to make Grilled Salmon with Strawberry Rhubarb Salsa: Fresh salmon, cooked to perfection on a cedar plank, is topped with a snappy strawberry rhubarb salsa. The salsa can also be served with chicken or chips. Music clip Neverending Love from CD: Westbound. For more Sherry K music, visit For a video on grilling salmon on a cedar plank, visit: