Sesame Shrimp & Chicken in Sweet Spicey Plum Sauce 1/4 Chef John the Ghetto Gourmet
The Eye of Thor
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We venture forward into truth of food, Food Revolution, I will give you a better skill set & better way of looking at food, eating gourmet inspired home dishs. I teach tenique not just a dish, but many combinations and exciting ideas. Welcome to my kitchen.
Chef john
p.s. I am poor. I got computer from Dad in college, got this camera from Mom, recharge batteries from Wayne Smith, and I get food stamps.
Chef john the Ghetto Gourmet
The Show: Cookie Monster Rapping, and Kids shows, I play backround music Rock, Rap, Blues, sing it all, just for fun, in the free flow, and show, calling out all Americas Best Chefs.
Chef John
Look I get deep, real deep, like MF read some, social give back, got a few R episodes on my show, hang on!
I give truth on food products, technique, and mix it up with some French, Italian, Asian or other Culinary Cuisine terminology.
I work with no scripts, but the knowledge of 25 years of culinary experience Baltimore International College and Lane Community College in Eugene's moving Food Revolution, of old skills honed by America's best food and now Chef's. I have studied under International Chefs shared knowledge every aspect of Culinary Arts classic and contemporary.
The purpose of the videos is to make you a better cook, to provide easy ways to cook healthy and exciting dishes with a Gourmet touch, and to have fun at dinner.
I teach cumulatively so it is important to pick up terms I am using
over and over. I am basically taking everyone through first year Culinary, an over view of skills techniques that can be expanded on.
The food Revolution kitchen is that base foods are what we are building and a new kitchen then we can rock. I make the format fun and different we can all agree. We can say I'm not boring much, and have a vast knowledge of interesting facts, tricks, and ways to save money.
Mission: I believe what I do fills a deep need in American culture, a
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'No more bags, no more boxes'
I want people to know what the food really is, a simple design.
Chef John the Ghetto Gourmet lil chef productions
I few of my best videos picked by the views and time watched, with a mix of items.
Cajun Cream Sauce Bow tie pasta
Tempora or batter fried Chicken Tenders & Jumbo Shrimp
The idea The Show
The Joker makes Chili
KVAL Episode Links
Things were going on the set, kitchen was cooking, smoking, rocking. Awesome food we hit that aha moment with the combo of the Saffron sautéed golden brown w/ a gentle crunch an the sharp of the lemon lime Beurre banc and soft sharp up in umami with the rich shrimp.
KVAL Link
This dessert is called a Sopapillas, meaning 'small pillow. They are so easy to make and ligh and fluffy notice time on this video. FAST
I'll make you laugh, 4 KIDZ episodes w/ Edwina Matilda , N Cookie Monster
kids and me at play, my favorites by far
Enjoy the Show..Chef John Ernst
aka Thor: Well that is my long standing nick name, 'Uncle Thor to the kidZ & my Book The Eye of Thor
Thor is...
is the better part of me, the writer, the singer, the human best, I strive to reach...
STEAMED CHICKEN in RICH UMEBOSHI (PICKLED PLUM) SAUCE 梅干しダレのよだれ鶏
STEAMED CHICKEN in RICH UMEBOSHI (PICKLED PLUM) SAUCE 梅干しダレのよだれ鶏
2 servings
Ingredients:
-Skinless chicken breast 250 gr
-Sake 1 tbsp
-Sugar 1 tsp
Sauce:
-Shoyu (soy sauce) 1 tbsp
-Rice vinegar 1 tbsp
-Sugar 1 tbsp & 1 tsp
-Sesame oil 1 tbsp
-White sesame seeds 1 tbsp
-Negi 1/2 or green onions 2 (finely chopped)
-Umeboshi (Japanese pickled plum) 2
Methods:
1.Gather all the ingredients.
2.In a medium microwave-safe bowl, place the chicken breast. Add sugar & sake. Coat the chicken with sake mixture then let it sit at least 10 minutes.
Tips:
If you have time, you can marinate for 1 hour to get more tender & juicy chicken.
3.Discard the pit from umeboshi & chop it finely.
4.In a small bowl, add all the ingredients for the sauce. Mix well.
5.Cover the chicken with the plastic wrap & cook in microwave at 600W for 3 minutes.
6.Flip the chicken & microwave at 600W for another 3 minutes or until the chicken is cooked.
7.Slice the chicken & pour the sauce.
8.Itadakimasu..Oishii..
Tips:
If you want to make it spicy, you can replace 1 tbsp sesame oil with 1 tbsp La-yu (Japanese chili oil) in the sauce.
#steamedchicken #umeboshi #梅干しダレのよだれ鶏 #よだれ鶏 #梅干しダレ #梅干し
#japanesefood #japanescooking #yodaredori #japaneserecipe #resepmasakanjepang #lindasoishiikitchen
Coconut Chicken Strips and Plum Sauce
Coconut Chicken Strips and Plum Sauce
*{Asian Seasoning}*
•1 Tbs Garlic Powder
•1 Tbs Ground Ginger
•1 Tbs Fine Shredded Coconut, toasted
•1/2 Tbs Sesame Seeds, toasted
{Plum Sauce}
•2 cups Plums
•1/2 cup Water
•1/2 Tbs Rice Wine Vinegar
•1 Tbs Honey
•1 Tbs Fresh Gingerroot, grated
•1 Garlic Clove, minced
•1/2 Tbs Soya Sauce
•1 tsp Asian Seasoning
•Sauce Pan
•Blender
{Coconut Chicken}
•1 lb Chicken Breast, skinless
•1 cup unsweetened Coconut, Fine Shredded
•1/2 cup Coconut Flour
•2 Eggs
•2 Tbs *Asian Seasoning*
•Pinch of Pink Himalayan Sea Salt
•Pinch of Black Pepper
Directions:
*{Asian Seasoning}*
•Toast Shredded Coconut and Sesame Seeds until lightly golden
•Mix toasted Coconut, Sesame Seeds, Garlic Powder and Ground Ginger in a bowl, set aside
{Plum Sauce}
•Slice Plums down the center around the pit, remove and dice
•Add Plums, Water, Rice Wine Vinegar, Honey, Ginger, Soya Sauce, and 1 tsp Asian Seasoning into a Sauce Pan
•Bring to a boil, covered
•Reduce heat to low-medium, and simmer 10 minutes until Plums are soft
•Transfer into a Blender and puree until smooth
•Store in an airtight container in the refrigerator
{Coconut Chicken}
•Preheat oven to 400°F
•Place Coconut Flour into a bowl
•Beat Eggs in a separate bowl
•Mix shredded Coconut and 2 Tbs Asian Seasoning into a third bowl
•Slice Chicken breast into 1-inch strips
•Seasoning with Salt and Pepper
•Coat each strip of Chicken into Coconut Flour first, Egg then shredded Coconut and place onto a lined baking sheet
•Bake for 15-18 minutes, turn over halfway through
Enjoy ❤
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