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Glazed Balsamic Short Ribs
Ingredients Short Ribs 4 large bone-in short ribs tablespoons Montreal steak seasonings 1 tablespoon vegetable oil 1 large yellow onion cut into quarters 4 cloves of lightly smashed and left whole 2 sprigs of fresh thyme 3 sprigs of fresh rosemary 8 cups water or enough to cover meat and vegetable 1 cup red wine Balsamic Glaze 2 tablespoon balsamic vinegar 3 tablespoons honey 1/3 cup short rib strained beef broth Instruction 1. Coat all four sides of the shorts ribs with seasoning. 2. Heat oil in a large dutch oven or large pot on high heat and sear short ribs on all sides till all sides are browned. 3. Fill the pot with water, red wine, onion, garlic, rosemary, and thyme. Bring mixture to a boil on high heat then bring down to medium heat and cover with a lid for 2 hours stirring every 30 minutes. The short ribs should be very tender. 4. Take short ribs to the side on a baking sheet and strain ⅓ cup of remaining beef broth into a small saucepan. 5. Add balsamic vinegar and honey into a saucepan and simmer on medium-high heat till the sauce starts to thicken into a glaze. 6. Coat short ribs with glaze and broil in oven for 3- 4 minutes till sticky coating forms outside of short ribs. 7. Serve with mashed potatoes or home pasta like I did here also amazing in a sandwich!!! Remember to Always Liv Aloha!!!
Ingredients 4 egg yolks ⅓ cup Romano cheese ½ cup Parmesan cheese 7 slices thick-cut bacon ½ TBL black pepper 1/3 cup pasta water Salt to taste ½ lb Bucatini pasta Directions Heat and season pasta water, and lets pasta cook till al dente. Make sure to save the pasta water. Sear bacon in a medium saucepan till crispy. Chop bacon into slices and save half the bacon fat. Combine egg yolk, cheese, and seasoning in a small bowl. Combine hot pasta with 1/3 cup hot pasta water to egg yolk mixture and stir till well combined. Add-In sliced bacon and half bacon to pasta and mixed till the combined Top with a generous amount of parmesan cheese Always remember to Liv Aloha
Late Night College Bolognese
Ingredients 1 tablespoon olive oil 4 cloves garlic, chopped 1 cup celery, carrot, onion chopped 2 teaspoon salt 2 teaspoon pepper 1 pound ground Beef 1 tablespoon tomato paste Optional - ⅓ cup white wine 3 tablespoon heavy whipping cream 2 cups tomato sauce 16 oz tagliatelle pasta - ( You can use any type of pasta) ½ teaspoon fresh black pepper to finish Instructions Heat 1 tablespoon of olive up and saute garlic, celery, onions, and carrots till slightly tender. Season with salt and pepper. 2. Add ground beef and tomato paste, saute for 2 minutes. Add white wine and let simmer for an additional 3 minutes. 3. Add in heavy whipping cream and tomato sauce. Let simmer for 10 - 15 minutes. 4. Garnish with some fresh black pepper.
Garlic Chicken Alfredo with Crispy Prosciutto
Ingredients Chicken 6 medium-sized chicken thigh skin on 2 tsp salt and pepper for chicken seasoning 5 cloves garlic mashed 1 tbsp olive oil ⅓ cup white wine 4 slices prosciutto shredded into 1-inch pieces Alfredo 4 tbs unsalted butter 1 cup heavy whipping cream 4 oz cheese cheese 1 cup parmesan cheese ½ tsp pepper 1 Tbs chopped parsley 1 pound pasta of your choice ( I recommend linguine or fettuccine)
Simple Kalbi Short Ribs
Ingredients 2 cups soy sauce (shoyu) 1 ¼ cups water ¾ cup rice vinegar 1 tbsp teaspoon sesame oil 1 ½ tbsp fish sauce 3 cups packed dark brown sugar 1 tsp ground ginger 6 cloves crushed ½ tsp black pepper 8- 6 pounds bone-in beef short ribs, ½ - inch -thick flanken style (Korean or cross-out) Toasted white sesame seeds for garnish 1 tsp green onions, green parts chopped for garnish. Instruction In a bowl, whisk together the soy sauce, water, rice vinegar, sesame oil, fish sauce, brown sugar, ginger until well combined. Separate the short ribs into two three-gallon -size Ziploc bags. Pour marinade into two bags equality, marinade shorts ribs for 6- 24 hours. Turn the bags at least three times during the marinating period. You can either grill the short ribs 4-5 minutes on each side on medium heat for a medium-rare cook. For more well-done ribs grill for 7-8 on medium to low heat. Or you can broil in the oven for 5 minutes on each side. Finish with sesame and green onion garnish and serve.
Beef Yaki Udon
Ingredients 2 packets udon noodles 1½ cups mushrooms, sliced 4 bok choy quartered or halved ½ small white onion, chopped 2 stalks scallions ¾ lb ground meat beef or (chicken, turkey, pork) 1 Tablespoon vegetable oil Yaki Udon Noodle Sauce 3 Tablespoons soy sauce 3 Tablespoons oyster sauce 1 Tablespoon mirin 2 ½ teaspoons brown sugar 1 teaspoon of rice wine vinegar Instructions Mix all the ingredients for the sauce in a small bowl and set aside. Cook the Udon Noodles Remove your udon noodles from its package and add it to a pot of boiling water. Stir gently until your udon noodles are separated and pliable, 1 - 2 minutes. Rinse and drain your noodles under cold water. Stir Fry Heat your pan over high heat and add the oil. Add in the ground meat and stir fry for 2 minutes before adding the rest of your vegetables. Stir fry together for 4 minutes and then add in the noodles and sauce. Continue to stir fry for 5 minutes or until well combined. Serve immediately.
Hawaiian Sweet Roll Pulled Pork Sliders with Homemade Coleslaw and Pineapple
Ingredients 1 large pork butt 10-to-12-pound boneless pork shoulder or butt Pork Rub 2 tablespoons brown sugar 1 ½ tablespoon chili powder 1 ½ tablespoon salt 1 teaspoon of cumin ½ teaspoon of paprika ¼ teaspoon cinnamon Instant Pot 1 ½ onion, thinly sliced 6 cloves garlic 1 ½ cups water or beef broth Pulled Pork ½ - ¾ cup Barbecue sauce Sprinkle of Salt and pepper to taste Coleslaw Half 1 medium green cabbage (about 1 pound), outer leaves removed Half 1 small purple cage (about ½ puns) out leaves removed 3 medium carrots, peeled and shredded ¾ cup mayonnaise 2 tablespoons apple cider vinegar 1 tablespoon Dijon mustard 1/4 teaspoon fine sea salt or more to taste Dash of freshly ground black pepper or more to taste Slider 1 pineapple, sliced into 9 1icnh horizontal discs 1 package King's Hawaiian HAWAIIAN SWEET SLIDER BUNS Written Instructions Pork Rub Rinse and dry your pork butt or shoulder before applying the rub. In a small bowl, combine all the spice and stir together. Rub spice mixture on all sides of your pork till pork is evenly coated with rub and until you have no rub left. Instant Pot Slice onion into thin strips, and place in an instant pot with whole garlic cloves to make a bottom layer for the pork to sit on. Pressure cook pork for 1 and half hours or slow cook pork for 6- 8 hours. Take the pork out of instant pot either straining the remaining liquid or simply picking the pork pieces out with tongs Place pork in a large bowl. Pulled Pork Combine barbecue sauce and pork in a large bowl till all the pork is evenly coated in sauce, then add salt and pepper to taste. Coleslaw Cut cabbage into thinly sliced stripes, then shred carrots and add to a large bowl. In a small bowl, combine mayo, apple cider vinegar and Dijon mustard, then pour in the cabbage mixture and combine till the veg is evenly coated. Add salt and pepper to taste. Sliders Cut the skin off the pineapple, then slice the pineapple into 9 ½ inch thick horizontal disc. Optional char pineapple discs. Toast Hawaiian rolls for about 5 minutes in the oven. Layer on pulled pork coleslaw than pineapple to make your sliders.
Garlic Panko Parmesan Roasted Potatoes
Ingredients 1 lb potatoes, cut into quarter-inch pieces cloves garlic 4 medium-sized tomatoes, cut into quarter 2 teaspoon kosher salt 1 tsp butter 1 tsp olive oil 2 tbsp panko 2 tablespoon parmesan ½ tsp olive oil Written instructions Preheat oven to 400 degrees Cut potatoes into 1-inch pieces. Slice tomatoes into quarters. Saute potatoes, whole garlic cloves and tomatoes in a saute pan with 1 tbs of butter for 5 minutes. Place in a glass pan and drizzle with olive oil and cook for 15- 20 minutes or until potatoes are tender. In a small bowl, combine panko premier and olive oil together, then evenly spread over tender potatoes and place photos back in the oven and broil for 4 minutes till panko is golden brown. Video Instructions
Easy Peanut Butter Cookies
Ingredients 1/2 cup butter (1 stick), unsalted room temperature 1/2 cup white granulated sugar 1/2 cup packed brown sugar 3/4 cup peanut butter 1 large egg 1 1/4 cups all-purpose flour 3/4 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt Written Recipe Preheat oven to 350°F (190°C). Cookie Dough: Beat the butter until creamy, 2 minutes. Add the brown sugar and white sugar, beat for 2 more minutes. Mix in the peanut butter and the egg. In a separate bowl, combine the flour, baking soda, baking powder and salt. Stir the dry ingredients into the sugar-butter mixture. Shape the dough into 1 1/4 inch balls. Place the balls of dough about 3 inches apart on un-greased cookie sheet. Flatten in crisscross pattern with a fork. Sprinkle sugar on top of cookies for an extra crunch Bake: Bake at 350 (190°C) until light brown, about 9 to 10 minutes. (Remove the cookies from the oven and let cool in their baking sheets for a minute. Video
Garlic Parmesan Creamy Mashed Potatoes
Ingredients 2 lb Honey Gold Potatoes 3 tablespoons Salted butter 4 cloves garlic 3 oz Cream cheese 2 tablespoon parmesan ½ cup heavy whipping cream (Can sub with Milk) Written Instruction ! you can peel potatoes before, but I personally like the skins in my mashed potatoes. Cut potatoes in half, and boil in generously salted water till tender. Strain potatoes. Simmer butter with garlic on very low heat for 4 minutes. Mash Potatoes, and stir in garlic butter, cream cheese, parmesan, heavy whipping cream or milk, and salt to taste. Baked in oven for 10 min. on 350 degree heat.
Garlic Rosemary Foccacia
Ingredients 1 1/3 cup warm water 2 teaspoon honey or sugar 1 (1/4 ounce) package active dry yeast 3 1/2 cup all-purpose flour 4 cloves garlic, grated 1/4 cup extra virgin olive oil (for bread mix ) 3 teaspoons salt (for bread mix) 1/4 cup extra virgin olive oil (for drizzling on top) 2 sprigs fresh rosemary 1 tablespoon of sea salt (for sprinkling on top) Written Instruction In a small bowl, mix in honey into warm water, add dried yeast and stir till combined. Let yeast sit for 7 minutes till foam starts to form on top. Grate 5 cloves of garlic into bread, olive oil. In a large bowl, pour in the yeast mixture. Add in even parts flour and garlic olive oil in three parts and salt. Combine dough and need my hand for about ten minutes, till smooth dough forms. Oil a large bowl and place dough and cover with a damp towel. Let dough rise in a warm area for 45 minutes. The dough should double in size. Need dough and form into 1/2 inch circular shape, place on either on an oiled pizza stone or oiled sheet pan. Cover with a damp cloth and let rise for 20 more minutes in a warm area. Press thumb into the top of the dough till your thumb hits the bottom of the sheet pan or pizza stone. Drizzle olive oil fleeing the thumb made vats. Generously sprinkling salt and rosemary. Bake for 20 - 25 minutes or till the top is golden brown. Finish off with a sprinkle of salt and let cool for 20 minutes or more before serving.
Garlic Shrimp Tacos With Crema Slaw and Homemade Guacamole
Ingredients Shrimp - 25- 30 fresh shrimp - I deveined and peeled my shrimp - 6 cloves garlic mashed - 1 teaspoon paprika - 1/2 teaspoon cumin - 1 teaspoon salt - half a lime squeezed - a drizzle of olive oil - 2 tablespoons butter for cooking Crema Sauce - 2 cloves garlic mashed - 1/3 Cup Mexcian Crema - 2 tablespoons sour cream - juice of half a lime - 1 tablespoon cilantro finely chopped - 1 teaspoon garlic salt - 1 cup slaw mix (inducing red cabbage, green cabbage and sliced carrots) SEE Guacamole Recipe on My Site Video Instruction Written instruction 1. season your shrimp in a large bowl with mashed garlic, paprika, cumin, salt, and lime juice. Combine together and drizzle a touch of olive on top. Let sit for 5- 10 minutes to marinate 2. Make the Crema Sauce- Mix together crema, sour cream, garlic, lime juice, cilantro, and garlic salt. 3. Take a tablespoon of your crema sauce and mix in with your slaw mixture, with cilantro to garnish. set aside 4. Heat a medium skillet pan on high heat and place 1 tablespoon of butter in the pan, saute on high heat half of your shrimp, making sure not to crowd shrimp. Cook shrimp 2 minutes on each side or until shrimp starts to caramelize. 5. Heat tortillas, then place 3-4 shrimps in each taco, layer on cream slaw, then home guacamole, then optional salsa on top. Finish with cilantro garnish.