Chile Relleno Sausage - How To Make Sausage
Thank you for watching this how to make sausage video. On this video, I take one of my all time favorite Mexican foods and make it into a sausage. This Chile Relleno Sausage has a ton of flavor, especially with the Mexican Chihuahua cheese and fire roasted poblano peppers. If you like making sausages and you happen to like chile rellenos as well, this is the sausage recipe for you.
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Smokin Joe
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Here are the ingredients I used for this recipe:
15 pounds shoulder clod (you can use brisket)
10 pounds pork shoulder
160 grams KOSHER salt
45 grams black pepper
25 grams ground cumin
45 grams paprika
45 grams mild chile powder
10 grams hot chile powder (optional)
45 grams granulated garlic
45 grams onion powder
10 grams oregano
5 teaspoons speed cure (pink salt)
2.5 pounds roasted poblano peppers
2.5 pounds queso Chihuahua
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Katie Lee Makes a Perfect Shrimp Quesadilla | The Kitchen | Food Network
Katie's tip for a crispy quesadilla is blowing our minds!!????
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Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Shrimp Quesadilla
RECIPE COURTESY OF THE KITCHEN
Level: Easy
Total: 1 hr 20 min (includes freezing time)
Active: 25 min
Yield: 2 to 4 servings
Ingredients
8 ounces pepper jack cheese
Six 16-20 count unpeeled shrimp, deveined
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
2 tablespoons mayonnaise
2 large flour tortillas
1/4 cup chopped roasted red pepper
1/4 cup chopped fresh cilantro leaves
Directions
Place cheese in freezer for around 45 minutes.
Meanwhile, preheat oven to 400 degrees F.
Drizzle shrimp with olive oil in a large bowl. Sprinkle with salt and pepper and toss to coat. Spread on a baking sheet and bake, rotating once, until just cooked through, 7 to 9 minutes.
When shrimp are cool enough to handle, remove and discard peels and tails. Cut shrimp into thirds.
Shred cheese using the large holes on a box grater.
Spread 1 tablespoon mayonnaise on one side of a tortilla. Place tortilla, mayo-side down, in a large skillet. Sprinkle half the cheese evenly over the top of the entire tortilla, then turn heat on to medium-low heat. While pan is heating, sprinkle half of the chopped shrimp, half of the roasted red peppers and half of the cilantro on one half of the tortilla, leaving the other half with just cheese. Let quesadilla cook, checking that the bottom of the tortilla doesn't burn, until cheese is mostly melted, 3 to 5 minutes. Remove skillet from heat and carefully fold the quesadilla in half like a book, folding the cheese side over the toppings. Place quesadilla on a plate and let rest 5 minutes. Repeat with second tortilla and ingredients. Cut into wedges before serving.
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Katie Lee Makes a Perfect Shrimp Quesadilla | The Kitchen | Food Network
Ultimate Breakfast Burrito
Time to fuel up your crew with the best ever breakfast burritos. I remember making these for cowboys and it's a good hearty breakfast.
#breakfastburrito #bestbreakfastburrito #easybreakfastburrito
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Cowboy Cooking, Cast Iron, Outdoor Cooking, Grilling, Dutch Oven Cooking
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WILD BOAR - Grilled Loin
Wild Boar - Grilled Loin - The wild boar hunting season has started and our local butcher hooked us up with some of the best wild boar you can get.
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Total cooking time: 1 hours 00 minutes
Preparation time 0 hours 40 minutes
Cooking time 0 hours 20 minutes
Ingredients:
Wild Boar Loin - 2 loin for 2 persons
Steak rub or pepper and salt - 1 teaspoon
olive oil - 2 table spoons
Ingredients Puree:
Parsnip - 200 gram
Cauliflower - 200
Parmesan cheese - 50 gram grated
olive oil - 2 tablespoons
pepper and salt - a pinch of both
Rucola slaw - 25 gram
Honey Mustard sauce:
Honey - 4 tablespoons
Coarse mustard - 2 tablespoons
Juice from the loin - 2 tablespoons
Pepper and salt - to taste
Sage - 1 teaspoon
How To:
01h00m - Fire up your grill and set your charcoal to one side. Set it to 350 Fahrenheit or 175 Celsius
00h00m - Cook the parsnip and cauliflower
00h25m - Rub your wild boar loins with olive oil and a steak rub
00h20m - Grill the loins over direct heat until you have a caramelized outside.
00h15m - Cook the loins over indirect heat, until they reach a minimal core temperature of 155 Fahrenheit 68 Celsius
00h12m - Puree the cauliflower with the parmesan, olive oil and pepper and salt until it's smooth. Mix it with the rucola
00h10m - Chop the sage fine and mix the ingredients for the honey mustard sauce.
00h05m - Let the loins rest for 5 minutes and add the juice on to the honey mustard sauce
00h00m - Plate up and enjoy!!
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Easy, healthy, streamlined breakfast tacos - Blackstone Electric Griddle!
Welcome back, everybody! I hope you enjoy this new recipe for the Blackstone griddle. I was thinking outside the box the other day and realized I sometimes overcomplicate my breakfast tacos and quesadillas. What if we could combine most of the ingredients into an little disc of wonderfulness? Granted, I might have chosen the dumbest name on planet earth for this recipe that doesn't take away from how cool this idea is. They were wonderful. Thanks for watching!
Praise His awesome name!
Todd
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