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Judy Keegan posted an update 4 weeks ago
Low and slow smoking of the chorizo I made earlier and some chicken breasts rubbed with a spice mix.
Chorizo is done nicely, perhaps next time I will use a courser ground beef and pork mixture as they seem a little dry and powdery texture. Still, the flavour is there!
CHEF SHELLY COLE, ea621402-b11c06 and 8 others2 Comments- View more comments
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Antonio Salvador Moreno Carretero posted an update 4 weeks ago
Este plato era de un restaurante donde yo trabajaba, y que me gustaba mucho, porque mi jefe me dijo que me inventara un plato de pasta y ese fue el resultado. Unos cappelletti rellenos de foie, una bechamel de parmesano, unos tomates secos y unas hojas de albahaca frita; por encima, nueces trituradas.
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KIM TUYEN PHO posted an update 4 weeks ago
#gyozas 100% maison! De la pâte à la farce, tout est fait à la main. C’etait longue à preparer (surtout la pâte) mais tellement satisfaisant 😅😋
Course: introduction to japanese cuisine.
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Judy Keegan posted an update 4 weeks ago
Chorizo is one of those things that supermarkets always manage to ruin. It’s either a sad, one-note burn that scorches your tongue or so mild it might as well be pork sausage with red food coloring. So I stopped playing that game and started making my own.
They may not be perfectly “authentic.” I’m not chasing some centuries-old Spanish…
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Chris Goddard posted an update 4 weeks ago
Hassleback Potato with bacon, scallions and cheese.
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Lana Mihajlović posted an update 4 weeks ago
Level:
Stagier
Celebration Chocolate Scroll
At the last Chocolate Challenge, my “drunken” roll was born. At first, it was just a game… a few spoons of liqueur in the sponge, a small provocation for the palate. I never imagined that this creation, born out of curiosity and a desire to give chocolate a new dimension, would travel beyond the challenge itself.…
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Beatriz Torija posted an update 4 weeks ago
Level:
Stagier
Una ensaladita reconstituyente, ya de vuelta a casa
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Judy Keegan posted an update 4 weeks ago
4 weeks ago (edited)
Mariscos del Mar with Mexican Rice & Refried Beans
The ocean meets the heart of Mexico on this plate. Inside soft tortillas, prawns and scallops are bathed in a rich, velvety cream sauce, wrapped and baked under a golden blanket of cheese until bubbling and irresistible. The seafood brings sweetness and brine, while the sauce ties it all…
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Antonio Salvador Moreno Carretero posted an update 4 weeks ago
Este plato (y cualquiera que lleve tápenas, caparrones o aceitunas) siempre me ha gustado, ya que me recuerda mucho a mi infancia, y más que a mi infancia, a mi padre, que ya no está. Me acuerdo de que muchas tardes se iba con su moto al campo a recoger tápenas y caparrones para luego encurtirlos y también compraba aceitunas pie de olivo para…
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Ana Marrufo Beltran posted an update 4 weeks ago
0:04
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Ana Marrufo Beltran posted an update 4 weeks ago
Kahlúa chocolate miusse, coulis de berrys …
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Kevin Godbee posted an update 4 weeks ago
4 weeks ago (edited)
Umami Meatloaf with Red Pepper-Tomato Sauce
Lori said this was the best meatloaf she’s had in her entire life, and my friend Colin loved it too.
This version is filled with savory depth thanks to the miso, mushrooms, and soy sauce in the mix. The glaze and dipping sauce is a scratch-made ketchup with fire-roasted red peppers.
This one is from…
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Fabrizio Vindigni posted an update 4 weeks ago
La Cipolla di Castrovillari (entree)
The town where i come from doesn’t really offer that wide range of iconic, typical products. Sure we produce meat, vegetables, olive oil, but we didnt use to have THAT iconic product like, for example, the Prosciutto di Parma.
This until a couple of years ago, when a bunch of brave entrepreneurs rediscovered…
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Maloles Muñoz posted an update 4 weeks ago
4 weeks ago (edited)
Level:
Executive Chef
Almendras fritas
Os gustan las almendras fritas? Tan ricas y fáciles de hacer. En aceite de oliva virgen extra bien caliente. Hay que tener cuidado y sacarlas del aceite cuando empiecen a dorarse para evitar que se quemen.
En casa nos encantan🥳
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Beatriz Torija posted an update 4 weeks ago
Level:
Stagier
La ensaladilla rusa también se puede tomar en sandwich… Yo lo hago cuando tengo sobras de ensaladilla del día anterior, para almorzar a media mañana, o también para comer cuando tengo mucho trabajo y no puedo no levantarme de delante del ordenador, o lo preparo para llevatmr y comer en un tren 😅
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