Country Ham and Red Eye Gravy Y'all
Making Sausage From Scratch | BBQ with Franklin | Full Episode
Sausage, often a BBQ afterthought is now finding reason to take center plate. Aaron makes sausage from scratch and visits some folks who are pushing the boundaries of artisan sausage making. [Originally aired 2015]
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#BBQ #Sausage #SmokedMeat #Charcuterie
BBQ with Franklin
Pitmaster Aaron Franklin takes a boisterous road trip of BBQ culture -- the people, the places, and of course the food. Ten half-hour episodes celebrate the traditions and storied histories passed down through the generations, as well as those breathing new life into this distinctly American culture.
Cajun Skillet with Shrimp by Chef Ashley Shep
Cookin’ and Kickin’ It with @Chef Ashley Shep ???????? Cajun Skillet with Sausage and Shrimp ????
Ingredients:
2 tablespoons Cajun seasoning
1 Yellow onion cut into squares
1 bell pepper cut into squares
2 tablespoons garlic diced
1 package Smoked Sausage turkey or pork andouille
1 can diced tomatoes 14.5 ounces fire roasted for extra spice or regular
2 Bay leaves
1⁄2 can tomato sauce
1⁄2 tablespoon Onion Powder
1⁄2 Tablespoon Oregano
1.5 cup brown rice or pasta
1⁄2 lb shrimp raw, peeled & deveined
Directions:
Cook rice according to package directions.
Slice all veggies and sausage into about 1/2 pieces. Rinse shrimp in a colander in cold water to defrost.
Add 1 tablespoon of olive oil, onions, and 1 tablespoon cajun seasoning to a warm pan over medium heat. Let cook for 1-2 minutes.
Add sausage and let cook for about 4 minutes. Stir occasionally.
Add all remaining ingredients except shrimp (garlic, tomato sauce, remaining cajun seasoning, diced tomatoes, oregano, onion powder, bay leaves, bell peppers) and increase to medium-high heat. Cook for about 6-8 minutes. Add shrimp in during last 2-3 minutes and cover. Cook until sausage reaches internal temperature of 165 degrees F and shrimp reaches 145 degrees F (Shrimp are finished when no longer see through.)
Serve over steamed rice or pasta.
Make Ahead Meal Prep:
Combine all ingredients except for shrimp, sausage, and rice in an airtight container and freeze for up to three months. Freeze sausage and shrimp separately.
Defrost fully and cook as described above.
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MELBOURNE TOP BRUNCHES || BEST BRUNCHES IN MELBOURNE AUSTRALIA || SERIES #2 HIBIKI CAMBERWELL
MELBOURNE BRUNCH SERIES || #2 HIBIKI CAMBERWELL, MELBOURNE
Hey guys, welcome back to my channel and to my 2nd feature of my Melbourne Brunch Series. I’ll be posting a series of videos each week on different Melbourne brunch venues so be sure to subscribe and turn on notifications!
For other activities to try out while in Melbourne visit
No. 1 was of Hobba in Prahan -
--
No. 3 is of Hardware Sociéte
No. 4 is of Higher Ground
Today I’m introducing you to my newest favourite brunch place - Hibiki in Camberwell, Melbourne. Relatively new to Melbourne’s foodie scene, Hibiki brings to you the best of Japanese flavours celebrated through the perfect Aussie brunch.
Not only does Hibiki have insanely beautiful interiors (as you’ll see in the video), but the food & presentation is so immaculate too!
(Click on the link below to check out my first Melbourne brunch video featuring
* AU79 - Abbotsford, Melbourne
* Industry Beans - Fitzroy, Melbourne
* BAWA Cafe - Hawthorn, Melbourne
* White Mojo - Melbourne CBD
* Axil Coffee Roasters - Hawthorn, Melbourne
At )
Thank you for watching and if you have any other must-try brunch recommendations in Melbourne drop us a line in the comments below!
#MelbourneBrunch #AustralianFood #MelbourneFood
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Throwback by Ikson
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Southern Comfort Nancy Robinson: Soysage Biscuits, Tofu Scramble, and Redeye Gravy (1/2)
• VEG1176; Aired on 3 Dec 2009
This program features the cooking of Soysage Biscuits, Scrambled Tofu, and Redeye Gravy by Ms. Nancy Robinson, the fantastic author of Around the World Vegan Style. This 312 page cookbook is enriched with 250 meals and 700 recipes, all entirely vegan with no animal additives, and all are absolutely delicious! We'll have the pleasure of joining Nancy in North Carolina, USA, to have a taste of comforting Southern hospitality -- vegan soul food!
INGREDIENTS
(For all ingredients, please use organic versions if available)
Soysage Biscuits
2 cups unbleached flour
2 teaspoons baking powder
1 teaspoons salt
3 tablespoons vegetable oil
A little melted vegan margarine
Sour soy milk (1 cup unsweetened soy + 1 tablespoon lemon juice)
1 log Gimme Lean vegan sausage or vegan ham
1½ cups chopped green pepper
1 cup soy milk (to make the vegan sausage spreadable)
Scrambled Tofu
1--2 packages soft or silken tofu
¼ cup chopped onions
¼ cup chopped bell pepper (any color)
1 tablespoon vegan margarine
1 tablespoon Picante sauce (tomato-based, mild hot sauce)
1 clove garlic, minced
¼ teaspoon turmeric powder
¼ teaspoon salt or to taste
¼ teaspoon black pepper or to taste
Redeye Gravy
1 tablespoon flour
1 tablespoon Better Life [vegan] Ham Seasoning
1 teaspoon turbinado sugar
3 tablespoons vegetable oil
1 cup water or decaffeinated coffee (optional, for strong gravy)
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OOOOOOO! Meat-Less Loaf!
A filmmaker tries to auto-tape his collaborator/subject's final approval on their film submission for the Jeanne Dielman - Criterion Collection Cooking Contest, and ends up in hot water. with: Melissa King, Peter Rinaldi By: Peter Rinaldi