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Kevin Godbee posted an update a year ago
Ribeyes from my local butcher last night. I just wanted some meat and potatoes. To balance it out we had a Japanese cucumber salad dressed with a sweet vinegar dressing that I didn’t get a picture of. Dry martini with three bleu cheese stuffed olives was mandatory.
Lana Mihajlović, Maloles Muñoz and 5 others7 Comments- View more comments
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Judy Keegan posted an update a year ago
#BarbecueChallenge Entry
For my challenge, I recreated Bryan Furman’s BBQ chicken with all the sides.
The sides:
- Grilled corn and avocado salad with red onion and green capsicum, dressed in lemon juice, honey, and a touch of Bryan’s BBQ seasoning.
- Roasted pumpkin, also seasoned with his blend, which turned out creamy, smoky, and delicious.
- A…
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Fabio Coronel posted an update a year ago
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Gaon Stella Lee posted an update a year ago
a year ago (edited)
Kimbop!
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Gaon Stella Lee posted an update a year ago
Colorful Bite!
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Gaon Stella Lee posted an update a year ago
Stella’s Pasta
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Gaon Stella Lee posted an update a year ago
• Seasonal raw veggies with soy dipping sauce
• Caprese – marinated peeled heirloom tomato with mozzarella & basil aioli
• Green beast salad with pesto vinagrette
• Halibut & salmon with caramelized zucchini and couscous
• Hotteok + matcha ice cream 🍨
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Валентин Неделков posted an update a year ago
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Валентин Неделков posted an update a year ago
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Yolanda Gonzalez posted an update a year ago
I loved this class by Chef Juan Manuel Herrera! I have never been to Argentina but once a cousin who went brought me an alfajor and I have never forgotten that delicious taste! And when I saw this course I was going to take it! I’ve just made one and I was shocked! It was mega delicious! Thank you Chef Juan Manuel for sharing your knowledge…
Esta clase del Chef Juan Manuel Herrera me encanto! Nunca he ido a Argentina pero una vez una prima que fue me trajo un alfajor y jamas se me ha olvidado ese sabor delicioso! Y cuando vi este curso si o si lo tomaba! Apenas he hecho uno y quede impactada! Quedo mega delicioso! Gracias Chef Juan Manuel por compartirnos de su conocimiento y…
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Eggplants in vinegar
It’s been a long time since I cooked them like this and we love them. These are the eggplants that were given to us a few days ago along with other things. Unfortunately we finished eating them today but we enjoyed them all week long. They were delicious!
They have fennel, bay leaf, salt, cayenne, paprika, garlic,…
Level:
Executive Chef
Berenjenas en vinagre
Hacia tiempo que no las cocinaba así y mira que nos gustan. Estas son las berenjenas que nos regalaron hace unos dias junto a otras cosas. Desafortunadamente hoy las hemos terminado de comer pero las hemos disfrutado durante toda la semana. Estaban riquísimas!!
Llevan hinojo, laurel, sal, cayena, pimentón, ajo, tomate,…
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Lana Mihajlović posted an update a year ago
Level:
Sous Chef
The Soul of Béchamel
There are sauces that behave like people. Some are impatient, boiling over with haste. Others are stubborn, resisting our attempts to tame them. And then there is béchamel… quiet, almost shy, but with a depth that reveals itself only to those who wait.
Before, I treated it as a formality: flour, butter, milk. A white…
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Beatriz Torija posted an update a year ago
Level:
Executive Chef
Today I tried this grilled octopus that I loved. I have not managed to get the secret of the sauce from the waiter. It has peppers, chives and pistachio, but I have not managed to get the secret of the sauce 😅
Level:
Executive Chef
Hoy he probado este pulpo a la brasa que me ha encantado. No he conseguido arrancar al camarero el secreto de la salsa. Lleva piparras, cebollino y pistacho, pero no he logrado sacar el secreto de la salsa 😅
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Ezra Origuella posted an update a year ago
a year ago (edited)
I’m always finding a way to avoid wasting. I’m not talking just about leftovers. When we fail and the garbage is the final destination.
A team member left the vermicelli a lot of time resting after the cooking point. The result? A pureé, a dough, cement, glue, mass or something else, but simply wasn’t good aspect.
I’ve separated a part to try to…
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Mercedes Minaya Palacios posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Lime and burnt meringue eclair, a thank you dessert from my daughter, she knows I like it and today she gave it to me as a gift.
What do you think, nice truth, the decoration is on my account
Level:
Executive Chef
Eclair de lima y merengue quemado, un postre de agradecimiento de mi hija, sabe que me gusta y hoy me lo ha regalado.
Que os parece, bonito verdad, la decoración es de mi cuenta
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