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Teriyaki Chicken Thighs 照烧鸡腿🍎🍗 Juicy, tender chicken thighs braised with apple and onion in a sweet and savory teriyaki-style sauce. The apple adds a subtle sweetness that makes this dish so comforting! Ingredients * Boneless, skin-on chicken thighs * ½ apple * ½ onion * Soy sauce * Oyster sauce * Water * Rock sugar * Spring onion, for garnish Method 1. Place the chicken thighs skin-side down and gently pound them to break up the connective tissue. Lightly score the skin with a knife. 2. Place
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How to Make Steak Tartare 🥩 - THE TARTARE SERIES ep. 1 FULL RECIPE BELOW ⬇️ INGREDIENTS: - 250g beef (SEE NOTES BELOW ON CHOOSING THE RIGHT CUT) - 1/2 small shallot - 1 tbsp chopped gherkin pickles - 1 tbsp chopped capers - 1 tbsp chopped parsley - 1/4 bunch chives - 1 tsp Dijon mustard - 1 tbsp lemon - 2 tbsp olive oil - tobasco, Worcestershire to taste - salt and fresh cracked pepper to taste - 1 large russet potato - 1L canola oil (for frying) - 1 head gem lettuce - 1 egg yolk NOTES ON CHOOS
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The people ordering butterfly shrimp aren’t here for the shrimp… they’re here for the cream sauce. 😂 So I took that personally & made buttery lemon garlic shrimp & paired it with a buttery, lemony, garlicky rice that honestly makes it hard to go back to butterfly shrimp with regular rice again. Steps: Make the rice: In a pot, add a big knob of butter & plenty of minced garlic. Sauté until the garlic starts turning slightly golden. Optionally add chili flakes, well-washed rice, plenty of lemon z
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Aglio e Olio in under 10 minutes. Made with a creamy garlic sauce instead of frying the garlic. #bortipastabar Serves 2 Ingredients * 200 g spaghetti * 6–8 garlic cloves, peeled and cut in half * 60 ml extra-virgin olive oil, divided * 39 ml hot garlic-cooking water * ½ teaspoon red-pepper flakes, or to taste * 2 tablespoons finely chopped fresh parsley * Salt, as needed * Pasta water, as needed Preparation 1. Blanch the garlic Bring a small saucepan of water to a boil. Add the garlic and cook f
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Beef shank, aka chamorro, is hands down one of the best cuts of meat for caldo de res. It starts off really tough, so cook it low and slow. Take your time and don’t rush it. You have to let the collagen break down so the meat becomes super tender and creates that thick, rich, delicious broth. Add some vegetables and you’ve got a homemade, high protein caldo that’s perfect for the cold season. Just trim some of the outside fat before cooking. Macros per 4 oz raw: Calories: 167 Protein: 26g Carbs:
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Yelp named New Orleans the #1 Top Foodie City, and this is one of those restaurants I keep coming back to ✨ 📍 @pigeonandwhale Pigeon & Whale is one of my go-to spots for seafood, cocktails, and a fun night out on Freret Street. Before heading back this time, I checked @Yelp to see what people were recommending and kept seeing the swordfish schnitzel come up. It’s something I probably would’ve skipped otherwise, and I’m so glad I didn’t. Here’s what we had: ✨ Raw Oysters ✨ Ceviche ✨ Chargrilled
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