WARNING!!!The BEST Oxtail Recipe EVER| Seriously it's Bomb
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Hey guys today I'm making the most delicious fall of the bones oxtail recipe at home my way. OMG the meat was so tender and flavorful. This is not your typical Jamaican Oxtails Recipe. You can make Jamaican-style braised oxtails with butter beans if that’s the way that you like to make it. This is an easy oxtails recipe can be done in a crock-pot or pressure cooker. You can slow cook your oxtails as well. I have a How To Cook Haitian Oxtail,The Ultimate Oxtails Stew Recipe that I made about 2 years ago I will leave the link below. I hope you enjoy this easy homemade oxtails recipe.
INGREDIENTS!! How To Make Oxtail.
3 1/2 LB oxtail cleaned with lime juice and lemon
1 tsp salt
1/8 tsp pepper
1 tbsp adobo seasoning
1 scotch bonnets pepper
3 tbsp green seasoning (Haitian Epis)
3 garlic cloves chopped
1 tbsp thyme leaves
1 tbsp chopped parsley
2 tbsp soy sauce
1 tbsp Worcestershire Sauce
1 packet sazon (goya)
2 tbsp olive oil
1 cup chopped tomato
2 tbsp ketchup
2 tbsp brown sugars or browning
2 cup chopped onion
1 cup green belle chopped
1 green onion chopped
8-10 cups of water
The Green seasoning recipe (Haitian Epis )
WARNING!!!The BEST Oxtail Recipe EVER
How To Cook Haitian Oxtail| The Ultimate Oxtails Stew Recipe
The Best Stewed Oxtails Recipe | Super Rich and Hearty
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Football Foods with 5 INGREDIENTS OR LESS!
If you're looking for quick and easy football foods recipes with 5 ingredients or less that are perfect for football parties, you're in the right place! All 5 of these recipes have a total of 5 ingredients OR LESS that are packed with flavor and really easy to make. Recipes are: Mini Pizzas, Loaded Nachos, Jumbo Pigs in a Blanket with Honey Mustard Dipping Sauce, Smothered Cheese Fries, and Slow Cooker BBQ Meatballs. ALL RECIPES ARE FROM MY PARTY TIME COOKBOOK.
RECIPE LINKS
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I TRIED JULIA CHILD'S FONDUE RECIPE // Mastering The Art Of French Cooking
Starting off this series with a BANG! This is the first episode of our 'Mastering The Art Of French Cooking' series aka the Julia Child series. Many an interesting thing occurred in this episode. Let me know below whether you're thinking of making this recipe after my review!
P.S. Having not spoken to people in person for however long, my speech has gone downhill like crazy haha, so no judgement on my pronunciation yeah?
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Musician Tavana Makes Grilled Ahi Poke and Fried Avocado
The magical one man band Tavana joins us in the kitchen this week. Known for simultaneously playing guitar, banjo, lap steel, or ukulele and singing soulful, island-inspired Rock and Blues, this local boy from the east side of Oahu has a sound all his own and its just a matter of time before the world finds one of Hawaii’s best talents. In this episode, we get to see another side of this talented local boy from Hawaii Kai in the kitchen as he whips up his Grilled Ahi Poke and Fried Avocado recipes!
Cooking Hawaiian Style 1002 in Kualoa Valley
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Best Crispy Okoy Recipe | Shrimp Fritters Ukoy
The best crispy okoy recipe with shrimp and vegetable. Find more recipes
INGREDIENTS:
2 lbs tiny shrimp
1 cup all-purpose flour
1/2 cup cornstarch
2 large eggs
1 and 1/2 cup water
1 medium onion
2 small carrots
1 medium sweet potato
butternut squash
cilantro
1 tsp salt
1 tsp ground black pepper
1 tsp garlic powder
cooking oil for frying
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Home Cooking with Foodland: Creamy Ahi Dip and Steamed Clams in White Wine, Garlic, and Butter
Join Chef Keoni in his home kitchen as he demonstrates how to make Creamy Ahi Dip and Steamed Clams in White Wine, Garlic, and Butter.
Ingredients and Instructions (Serves 4):
Creamy Ahi Dip
Ingredients:
• 1 cup mayonnaise
• 1/4 cup Yamasa shoyu
• 1 tablespoon lemon juice
• 1 tablespoon lime juice
• 1 tablespoon Japanese sushi pickled ginger, minced
• 2 tablespoons chopped cilantro
• 1 teaspoon sesame oil
• 1 tablespoon toasted sesame seeds
• 1/4 cup chopped green onion
• 1/2 pound ahi #2 grade, chopped
• 1/4 cup heavy whipping cream, whipped to medium peak
• Additional green onion slices, togarashi and pickled ginger for garnish
Instructions:
1. In a large mixing bowl, mix mayonnaise, shoyu, lemon and lime juices, pickled ginger, cilantro, sesame oil, sesame seeds and green onions. Combine with the ahi.
2. In another bowl, whisk cream until medium peaks form. Gently fold whipped cream into other ingredients.
3. Garnish with additional green onions, togarashi and pickled ginger. Serve with focaccia, potato chips or lavosh.
Steamed Clams in White Wine, Garlic, and Butter
Ingredients:
• 1 tablespoon olive oil
• 3 cloves fresh garlic, minced
• 1/2 cup dry white wine like sauvignon blanc
• 2 pounds of Manila clams, rinsed and cleaned
• 3 tablespoons butter
• 3 tablespoons fresh Italian parsley, chopped
• Optional: pinch of chili flakes
• Crusty baguette
Instructions:
1. Heat olive oil in a medium pot over medium heat. Add garlic and cook for 2-3 minutes until garlic is fragrant but not burned.
2. Add wine and increase heat to medium-high until wine is brought to a simmering boil.
3. Add clams and cooked covered for 5-7 minutes, stirring occasionally, until clams have opened. Discard any clams still closed.
4. Add in butter, parsley and chopped parsley and give the pot a quick stir.
5. Transfer clams and broth to a large serving bowl, serving with crusty baguette on the side.
Notes: Directions are meant as a general guide. Chef Keoni may improvise slightly during class.