How To make Ragout Of Kidney Beans In Smoked Pepper & Tomato Fondue
1 T Vegetable oil
2 lg Onions, chopped
3 Cloves garlic, finely chop'd
2 T Chili powder*
1 T Chopped chipotle peppers in
Adobo sauce, or to taste 2 t Ground cumin
1 t Dried oregano
28 oz Can plum tomatoes (with
Juices), chopped 1 lg Green bell pepper, cored,
Seeded and chopped 1 lg Red bell pepper, cored,
Seeded and chopped 2 sm Zucchini, trimmed and chop'd
Salt & freshly ground black Pepper 19 oz Can red kidney beans,
Drained & rinsed 6 T Reduced-fat sour cream or
GARNISH:
6 T Plain nonfat yogurt
Fresh cilantro leaves In a large cast-iron or nonstick skillet, heat oil over medium heat. Add onions and cook, stirring, until soft and lightly browned, 5 to 10 minutes. Add garlic, chili powder, chipotle peppers, cumin and oregano; cook, stirring, for 1 minute. Add tomatoes, green and red peppers and zucchini; season with salt and pepper. Bring to a boil over high heat; then reduce heat to low and simmer, partially covered, stirring often, until the juices have evaporated and vegetables are tender, about 20 minutes. Add beans and simmer, covered, for 10 minutes, stirring often; add water if necessary. Taste and adjust seasonings. Serve in individual bowls, garnished with a dollop of sour cream or yogurt and a sprinkling of cilantro.
How To make Ragout Of Kidney Beans In Smoked Pepper & Tomato Fondue's Videos
CHORIQUESO! How to Make my Favorite Mexican Restaurant Appetizer & Chile Pequin Salsa Recipe
Today we’re cooking a CHORIQUESO!
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Sometimes this is called a “queso flameado” but queso flameado is usually lit on fire with a shot of tequila - we’re not doing that today. We’re making a simple choriqueso the way we used to experience it here in
South Texas on the border. Sometimes this is made with rajas, sometimes with mushrooms or other chile pepper and onion toppings, but today we’re keeping it simple.
A lot of my barbecue passion and experience came from my father and grandfather, but the choriqueso and cabrito experience came from my father in law – Frank Nieto!
Today we’re cooking over the fire on the ProPit RPG Grill but you can cook this on the stove top or in the oven, whatever works best for you. All you need for this recipe is two packages of Chorizo de San Manuel, our favorite chorizo, and two packs of queso oaxaca.
This recipe is so, so easy to make. All we have to do is cook the chorizo in the pan, add the grated cheese, and then pull yourself a big ol delicious choriqueso taco. You can top this with your favorite salsa, guacamole, or anything else you like. Let’s fire it up and cook some choriqueso!
Chilli Con Carne ◆ 1970s Recipe
★ About this recipe: This no-fuss 1970s chilli con carne recipe is excellent for a chilly day or casual gathering. Just don't forget to soak the kidney beans overnight before you get started!
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★ Ingredients:
• 225g dried red kidney beans, soaked overnight
• 4 tbsp. corn oil
• 2 onions
• 2 garlic cloves
• 1 kg lean minced beef
• 1 green pepper, cored, seeded and chopped
• 1-2 tbsp. mild chilli powder
• 1 tsp. paprika
• 1 tsp. ground cumin
• 1 tbsp. tomato purée
• 1 tbsp. flour
• Salt
• 2x 400g tins of tinned tomatoes
We served ours with white rice and topped the chilli with a generous dollop of sour cream and fresh coriander.
★ Full instructions:
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★ Our Website: handeddown.co.uk ★ Instagram: @handeddown.uk __________________________________________
★ Book Details: The Complete Colour Cookbook (1977)
Edited By: Gill Edden
Publisher: Octopus Books Limited (59 Grosvenor Street, London, W1, England, U.K.)
__________________________________________
♪ Music: Lifting Dreams by Aakash Gandhi
Nusret aka Salt Bae ( Nusr-Et Steakhouse Las Vegas )
#nusretgökçe #saltbae #lasvegas
Nusret Gökçe (Turkish pronunciation) nicknamed Salt Bae, is a Turkish-Kurdish chef, food entertainer and restaurateur.He owns Nusr-Et, a chain of luxury steak houses.His technique for preparing and seasoning meat became an Internet meme.
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earlier life
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Gökçe was born in Erzurum, Turkey to a Kurdish family.His father was a mineworker. The amily's finances forced him to leave school in the 6th grade to work as a butcher's apprentice in the Kadıköy district of Itanbul.
Gökçe has been involved with charitable work, such as building a school in his hmetown of Erzurum
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Video Title
How to make red beans and rice
How to make red beans and rice:
Brown 1/2 pound of bacon
Stir in chopped onion, celery, bell pepper and carrots.
(Cook until vegetable are soft)
Stir in 2/3 cup of Pork Dry Rub
Add 1/2 pound sliced smoked Andouille sausage
Stir in six 15 ounce cans of red kidney beans
Pour in enough water to cover the beans.
Bring to a boil, then let simmer on low heat for an hour.
To thicken: combine 1 tablespoon of flour with 1 or 2 cups of the pot liquid.
Puree and stir into the pot. Continue simmering until thickened.
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I also edit videos. If you need a YouTube video editor, reach out to me.
My email is ken@kendemery.com
PERFECT STEW Recipe from my FIRST BOOK: Meat Stew with Figs! ????Sister of Beef Bourguignon and Tajin!
Today I would like to cook for you a recipe from my first cookbook. This recipe is a variation of a method that is common in many different countries. This is the Refika version of Moroccan Tajine, cooked in earthenware pots, of the French Boeuf Bourguignon (Julia Child's most famous dish) and the juicy meat cooked in Southeast Turkey. In addition, I want to teach you how to cook big chunks of meat like turkey, chicken in such a lovely way and gorgeous every time you made.
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Difficulty: Medium
Prep time: 15 minutes
Cooking time: 2 hours
1 kg (2,2 lb) fillet steak, 5 cm chunks, rib eye steak, entrecote or top loin steak works great as well
7 tablespoons olive oil
3 onions, sliced into circles
5 cloves garlic, whole
1 red pepper, sliced into circles
2 green peppers, sliced into circles
2 carrots, diced
1 heaped tablespoon salt
2 tablespoons flour
10 bay leaves
1.5 cups of hot water
½ cup chicken stock
1 tablespoon red pepper paste
1 teaspoon oregano
1 handful black pepper
½ cup of red wine, you can use 3-4 tablespoons instead of it
15 dried figs, divided in half
• For this recipe, I would suggest you cook the dish in a cast iron pot, as the taste will be significantly better.
• Heat the cast iron pot and pour the olive oil into the pot. Heat it until sizzles.
• Add the fillet steak chunks into the pot and seal all sides of the meat until nicely browned for two minutes.
• Remove the meat from pot and place on a sieve so that the meat does not mix with its own juices.
• Sauté the carrots and peppers in the same pot on high heat for two minutes, till the edges start to brown. Put them on the meats in the sieve.
• Add the cloves of garlic and onions into the pan and sauté for a minute.
• Put the meat and vegetables back in the pot. Sprinkle the salt and add the flour.
• Close the lid and reduce the heat to minimum. Cook it for about 2 minutes.
• Help dissolve the chicken stock with hot water.
• Add bay leaves, red pepper paste, oregano, black peppercorn and the chicken stock.
• Lastly add the wine and the juices in the bowl under the sieve and mix it well.
• Close the lid again and place the pot on smallest stove.
• Cook for about 30 minutes on lowest heat. The most important part is not to open the lid too much while cooking.
• After it cooked for 30 minutes, add the dry figs into the pot and stir.
• Then cook for 1.5 hours more with lowest heat and without removing the lid.
• At the end of 1.5 hours, the gorgeous stew is ready to eat. Enjoy with your loved ones.
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HONEY GARLIC BUTTER ROASTED CARROTS
Honey garlic butter roasted carrots are the best side dish to add to your dinner table! Buttery, tender carrots roasted with the best honey garlic butter sauce. RECIPE: