CHRISTMAS RECIPE: Christmas Beef Wellington
A Christmas take on a classic dish.
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COOKING WITH THE PASTA QUEEN
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????Recipe Below????
????SIMPLE. TASTY. BEAUTIFUL.????
THE ASSASSIN PASTA
Ingredients:Crushed San Marzano tomatoes
Spaghetti
Chili peppers
Salt
Garlic
Tomato paste
Olive oil
Cast iron pan
Instructions: begin boiling a pot of water and add a couple big squirts of tomato pasta too it. On your cast iron pan, drizzle olive oil and add a few cloves of fine chopped garlic. Cook until it starts to become golden brown, then add your chopped chilis. Cook for another minute or two and stir. Add the tomatoes. Add some salt. Add the pasta in a group, and keep it in the same spot the whole time you cook it. Slowly add spoon fulls of the tomato pasta water. Continue cooking the pasta until it becomes hard to move with a spatula. Taste the pasta to check if it’s ready. Continue adding water until it’s cooked. You want to form a burnt crust under the pasta. THATS IT. BUON APPETITO BETCH
Shrimp Scampi with Zucchini Noodles
No pasta, no problem. Let's make Shrimp Scampi with Zucchini Noodles!
I put this dish together, no hard and fast recipe. Just take your favorite Shrimp Scampi recipe and add the zucchini noodles to the pan for the last minute of cooking.
Ingredients are:
Olive oil - enough to cover the bottom of a large pan, maybe 2T
Butter - 1 pat
Garlic - a few cloves, I used 6 or 7, chopped and/or garlic paste
Red pepper flakes - 1t as you prefer
Saute garlic for 5 mins. on med-low heat
Shrimp - I used 4 or 5, about 4 oz. / 125g. For some added zip, add some Cajun seasoning
Turn heat to medium, add shrimp and cook 1-2 minutes per side
Zucchini - 1 medium, spiral cut into zoodles
Parsley - Italian or curly, handful chopped and added to zucchini
Turn heat to med-hi, add vegetables, toss to coat and cook for no more than 60 seconds.
If you see any signs of moisture on the bottom of the pan, get it out of the pan and onto a plate right now.
Optional - dry grated cheese or better yet, Johnny's Parmesan Garlic seasoning:
Est. nutritional info: 25g protein, 10g carbs and 40g fats
This is great low carb dish, tastes great, easy and inexpensive to make in one pan in less than 10 minutes.
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Intro/Outro:
Louisiana Fairytale by Austin Rogers
#lowcarb #lchf #zoodles
How to make Garlic Butter Shrimp Scampi Recipe
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Cooking with a Veteran Episode 35 Shrimp Scampi
“Cooking with a Veteran” Shrimp Scampi
By Dave Rogers, 14 Year Army Veteran and Past CMDR VFW Post 2913
2 tablespoons butter
2 tablespoons extra-virgin olive oil
4 garlic cloves, minced
½ tablespoon ginger strips
1 tablespoon diced hot peppers
White end of a green onion
½ cup dry white wine (I love the taste of Pinot Grigio)
¾ teaspoon kosher salt, or to taste
⅛ teaspoon crushed red pepper flakes, or to taste
Freshly ground black pepper
White Pepper, Adobo, Paprika, and Rosemary to taste
1 ¾ pounds large or extra-large shrimp, unshelled
⅓ cup chopped parsley
Freshly squeezed juice of half a lemon
1 lb Pasta (I prefer Linguine)
Parmesan Cheese (for serving)
This is a simple yet great dish, with a classic appeal. Scampi is all about the Shrimp. Many people will cook with the smaller shrimps, but for me I like the large size shrimp. If you buy them uncooked be sure cook them, deshell them and let them sit for about 10 min. For me I go with the precooked, be sure not to cook them, but rather let them defrost by brining with salt and lemon juice. While the shrimp is cooking, I am going to cook my pasta (I like a good Linguine for this dish), best to use the ready to make pasta, does not take as long to cook. Be sure to spread a little oil after you remove the pasta from the water so that it does not stick like mine did on the episode.
In a large skillet, I start with just a little olive oil and fry to a light brown by garlic, ginger, and peppers. Add rest of olive oil and butter. Once the butter is melted add your shrimp and seasoning (Salt, Pepper, White Pepper, Adobo, Paprika, and Rosemary), add about 4 oz of white wine and let cook for 4 minutes. Remove the shrimp and add the linguine to the butter sauce. Add parsley and let cook for 2 minutes. Add shrimp back in and let simmer for 2 minutes. Plate then shred a little parmesan cheese on top, and a few green onions and serve.
If there is a dish you would like to see Dave make, or want to find out more about the show and the project you can email Dave at dave-rogers1969@live.com Dave is also looking for guests to come on the show, so if you are a veteran or help veterans and would like to share your love for cooking feel free to email Dave.
Until next time: Hoorah
Eaux G Cooking show
Cooking with Chef Brian Carthran.
Shrimp Scampi and Pesto Cavatappi