Steaks come in all shapes and sizes and depending on the section of the cow they originate from can have a huge influence on price and cooking technique. According to Jimmy, “You may want to choose a cut like Flat Iron or Flank Steak if you are serving a larger group.
Consider buying a thicker, multiple serving premium steak such as a Porterhouse or Bone-in Rib-Eye. Return the sliced steak to the bone before serving. It is a very nice presentation for a small dinner party. Thicker boneless cuts such as New York Steak also make great multiple serving steaks.”
2 x 1-1.25kg racks of meaty free-range British pork ribs
For the marmalade glaze
3 fat garlic cloves, crushed
½ tsp cayenne pepper
2 tsp finely chopped rosemary
1½ tbsp Dijon mustard
3 tbsp tomato purée
3 tbsp orange or lemon juice
¾ tsp each salt and black pepper
01. Heat the oven to 190°C/fan170°C/gas 5. Lay the rib racks in an oiled, foil-lined roasting tin (or 2 small tins) and roast for 60 minutes, turning once. Meanwhile, mix together all the ingredients for the marmalade glaze. 02. When the ribs are cooked, pour any fatty juices away from the tin(s). Brush one side of the ribs generously with the glaze and return them to the oven for 10 minutes. Turn, brush with more glaze and cook for 10 minutes more, then brush all over with the glaze, turn again and cook for 10 minutes two more times until the ribs are sticky, brown, and tender. 03. Brush the ribs with the leftover glaze. Cover with foil and leave somewhere warm to rest for 5-10 minutes. To serve, slice between the bones to separate the ribs and pile onto a board or warm serving dish.
For every 1 quart of water, add 4 tea bags or 1 tablespoon (8-10g) of loose-leaf tea. Combine the water and tea into a resealable container and place in the fridge, steeping only for 5 hours for the best flavor. After 5 hours, remove the tea bags or strain.
If you want to sweeten your cold-brewed tea, make a simple syrup. This will allow the sugar to sweeten the tea rather than just collecting on the bottom of your cup.
Simple syrup: combine equal parts of sugar and water (e.g. 1 cup water to 1 cup of sugar; yields about 1.5 cups of simple syrup) in a saucepan, and heat on the stove until the sugar has dissolved completely. Let it cool, then add to taste your tea. You can also get creative and add flavoring to the simple syrup by adding fresh herbs or other ingredients after the sugar has dissolved and you’ve removed the syrup from the stove. For example, you could add mint, rosemary, ginger, vanilla, or citrus peel. Let the extra ingredients steep in the syrup while the syrup cools, then remove (leaving in the flavoring ingredients will shorten the syrup’s shelf life).
1 large garlic clove, peeled and very finely chopped
1 small white onion, finely chopped
1tablespoonMexican hot sauce (such as Valentina or Tamazula), plus extra for serving
2teaspoonsfresh lime juice (optional, but you might like the zing it adds)
About 1/3cupvegetable oil, divided use
1poundsmall shrimp, peeled, deveined if you wish, and chopped into pieces a little smaller than ½ inch
8ouncesshredded Mexican melting cheese (full-flavored Chihuahua or Jack cheese work best)
Making the” salsa. Scoop the tomatoes, chiles, cilantro, garlic, and white onion into a bowl and mix well. Stir in the hot sauce, ketchup, and optional lime juice. Taste and season with salt, usually about a scant teaspoon.
Making the shrimp filling. Heat a very large (12-inch), heavy skillet—nonstick works really well—over medium-high. Pour in 2 tablespoons of the oil and when it is hot, add the “salsa” vegetables. Cook, stirring regularly, until everything softens together, about 5 minutes. Scoop in the shrimp and stir until they are barely cooked through (they can still be slightly translucent at the center)—about 3 minutes. Scoop the shrimp mixture into a bowl, wash and dry the skillet, and return it to medium heat.
Assembling the encamaronadas. Heavily film the bottom of the skillet with oil.
When hot, lay in a tortilla. After a few seconds, flip it, then scatter a couple of tablespoons of shredded cheese over one side, and top with a generous tablespoon of the filling. Use tongs to fold the uncovered part of the tortilla over the filling, forming a turnover. Gently press flat. Continue to make encamaronadas in the same fashion until the skillet is full, frying them until crisp—2 to 3 minutes per side. As they become crisp, remove them to a plate lined with paper towels. Serve right away with more Mexican hot sauce.
Swimming pools make the body, mind and soul rejoice of beauty, in nature, man-made, in tropical or snowy environments, or indoors. An indoor swimming pool with the right architecture surrounding it can bring the most pleasure to your life.
When you love swimming pools building your own in your own property is one of the best gifts you can give to yourself.
COME HOME AND JUMP IN….RELAX!
MY FAVORITE DESIGN: SMELLS LIKE EASTERN RED CEDAR ALL AROUND… A TRUE PARADISE!
ENJOYING AN INDOOR PARADISE
IF YOU DON’T HAVE ENOUGH SPACE, THIS DESIGN IS A PLUS
Divorced eggs?! Whaaaat? Funny, huh? And it is because they are served on the same plate with different sauces on top of them, usually green and red on a bed of french fries or two tortillas with two slices of ham. They are delicious!
GRAPEFRUIT FROM MY ORCHARD
I leave you with these pictures to make you feel like you are sitting right there enjoying the beautiful panorama. Isn’t it gorgeous?It’s Cancún 2019
REMEMBER: Enjoy today, feel the moment. After all, the now is all the time we have. So there…be happy! 😊
There are so many varieties of french fries around the world, that it would be practically impossible to show them all in one blog post. That is why I have decided to do it in several parts, being this one the first. I hope you enjoy it and your mouth gets watery.
Truffle French Fries
What’s a truffle? A truffle is a strong-smelling underground fungus that resembles an irregular, rough-skinned potato, growing chiefly in broad-leaved woodland on calcareous soils. It is considered a culinary delicacy and found, especially in France, with the aid of trained dogs or pigs.
French Fries Dipped in Creamy Clam Chowder with Bacon
Vietnamese Loaded Fries with Peanuts Cilantro and Sriracha
<br>Wer ist der wahre eigentümer/schöpfer des herzens ? Gott gibt nur das Herz, du füllst es. Achtung. Was füllst du? Denn dann musst du es leeren. beschmutze nicht dein herz. Allah weiß auch, was in den Tiefen der Herzen ist. Alles was schön ist… Seele, Herz, Liebe, Glaube… Wer Kämpft, kann Verlieren. Wer nicht Kämpft, hat schon Verloren. Lebe jeden Tag deines Lebens, als wäre es dein letzter. Also wirst du eines Tages Recht haben"
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A pair of Digital Nomad writers, lotuseaters.travel is dedicated to the art of travel and nomadic life. Helping you to travel well with worldwide travel guides. | Camino de Santiago and Europe specialists.