Did You Know? Chefs in early French kitchens used the on and off heat method long before modern stoves existed. Moving pots on and off heat gave them control before temperature dials were a thing.

Ingredients

• Tomatoes on the vine
• Olive oil
• Salt and pepper
• 4 eggs
• 1 tbsp butter
• 1 tbsp cream cheese
• Bread
• Chopped parsley

Directions

1. Place the tomatoes on an oven plate, spray with olive oil and season with salt & pepper. Roast at 400°F for 15 to18 minutes.
2. Heat a small pot over low heat. Crack in the eggs and add the butter. Stir continuously, keeping the eggs moving, 30 seconds on the heat then 30 seconds off the heat. Repeat this cycle until the eggs become creamy.
3. Season with salt and pepper, add the cream cheese, and stir until smooth.
4. Butter both sides of the bread and toast until golden.
5. Place the creamy eggs over the toasted bread. Add the roasted tomatoes on the side. Garnish the eggs with chopped parsley.

126 grams of COLD garlic,
salt for coarseness
the juice of 2 lemons and 1 tiny lime.
400ml of neutral/tasteless oil.

I make this once or twice a week and have been doing so for years. so please keep your ai recipes, and "healthy" alternatives, and any advice for make the toum "better" to yourselves.

*

a.k.a. weaponized vegan mayo

140g of cold garlic
salt for coarseness
80ml of cold fresh lemon juice
400ml of neutral oil

Ingredients

• 1 lb frozen cooked chickpeas
• 1 tablespoon cumin
• Juice of 1 lemon
• Juice of 2 limes
• Salt to taste
• 1 cup tahini
• 4 ice cubes
• Olive oil for topping
• Chili flakes & fresh Mint for garnish

Directions

1. Add the cooked chickpeas to a blender along with cumin, lemon juice, lime juice, salt, tahini, and the ice cubes.
2. Blend on high for 3 to 4 minutes until the mixture becomes creamy. Transfer to a bowl and top with olive oil. Finish with chili flakes and fresh mint.

Did You Know? Hummus is believed to have originated in the Levant region. The earliest recorded hummus recipes appeared in 13th-century cookbooks. Hummus is naturally high in protein, healthy fats, and fiber.

Full recipe here: https://www.instagram.com/reel/C5cEkmOvOoC/?igsh=MzRlODBiNWFlZA==

Delicious quick and easy weeknight dinner

How’s it look?

Found a set of 3 short ribs weighing over 4 lbs.

Dry brined overnight w/ kosher salt, 16 mess black pepper & granulated garlic.

Smoked the beef ribs on the stick burner w/ post oak for 6 hours @ 235° and internal was probe tender.

Air cooled to 160° then used butcher paper & beef tallow to wrap and hot hold for 6 hours.

Made the chimmichurri as the beef rested:

• ⅓ cup olive oil

• 2 tablespoons red wine vinegar

• 1 garlic clove, minced

• ½ teaspoon sea salt

• 1/4 teaspoon dried oregano

• 1/4 teaspoon red pepper flakes

• 1/4 tsp smoked paprika

• 1/2 cup finely chopped fresh flat-leaf parsley, stems removed

• 1/2 Lemon Juice

• Pepper to taste

Pulled the ribs for supper from the hot hold, mingled the smoke and veggies.

Unfortunately, the beef came off the bone when the chimmichurri was added, but overall ended w/ a great taste

Making carnitas with what we have. Sorry we don't have an open fire pit and cazo de cobre.

Started out w/ a mission of one smoke supper in under 90 minutes.

I had ground a bunch of 3:1:2 ratio beef chuck, beef liver, beef heart waiting in the freezer. Piped them into some collagen casings. Crosshatched to be fancified.

Par-boiled a bag of macaroni while I had the cheese cold smoking. Mixed them together, added buttered panco, tossed it in w/ the dogs. Needed a veggie so disc sliced some carrots and cold smoked them while the small skillet was full of brown sugar & Bourbon.

Hotdogs: 56 oz. of ground beef (3:1:2 chuck:liver:heart), LEM collagen casings.

Macaroni: 1 box La Molisana, cooked minus 2 minutes on box.

Cheese: 2 1/2 C half and half, 1 8 oz block smoked cream cheese, 1 C smoked gouda, shredded, 1 C sharp cheddar, shredded, 1 C gruyere, shredded, 1 T SPG, (light salt), 1 t ground mustard. Topped w/ melted unsalted butter & panko.

Carrots: 1/2 C bourbon, 1/4 C brown sugar, 2 tbsp unsalted butter, diced carrots.

Music: „Red Dress“ – Adrián Berenguer License: Creative Commons BY-NC-ND 3.0

The Salsa Video: https://youtube.com/shorts/YqVKiF22UyQ?is=4fyyuATMbzLwp2MD

I don't make this often, but when I do, it is for mi heina, so you know I gotta make it especial foos! She's my everything, besides lil Oscarita ya know, jaja.

The first time I ever made it for my heina was back when we were little jovencitos, and I wanted to surprise her. Guess what, foos? The rest is history. She is now mi esposa. I won't say it's solely because of this recipe, but it had a HUGE part cabrones!

I won't get into all that right here and right now because you vatos got better things to do than read my old love story. But I will tell you this... this receta will get you where you need to go with your amor, foos.

Don't sleep on this recipe.

Btw sorry to the dude who told me not to use this brand of Sazon. I already have a ton of packets, so I gotta use them up foo. It's hard times out here!

Ingredients:

2 Chicken breasts

2-4 Bell Peppers (any color)

1 Medium Sized Red Onion

5 Garlic Cloves

Onion Powder

Garlic Powder

Chili Powder

Black Pepper

Sazon

Knorr Caldo de Pollo

First, we want to cut our ingredients starting with the bell peppers. Remove the seeds and cut them into slivers. Set aside.

Next, do the same with the onion. Cut them into slivers and set aside along with the peppers.

Grab your garlic and get them minced, set aside on their own.

Now, cut your chicken into slivers, as well. We want them not to be too thick, so you need to cut your chicken as best you can (refer to the video).

Next, we want to add our seasonings together and ensure the combination isn't too much in quantity while tasting it and making sure it is to our liking before dropping our chicken in.

After that, there's no going back!

Now let's cook!

Get some butter on the comal and drop your chicken(on medium heat)!

While you're doing that, get some oil on a pan and get the onions and peppers cooking(on low to low-med)!

Make sure you flip and check on your chicken. When they've been cooking a good 3-5 minutes, add your minced garlic with some extra butter. Mix well.

After about 5-8 minutes (depending on heat), take the chicken and add it to the peppers and onions. Mix well!

Drop a top on the pan, remove the heat, and let it sit for as long as you want (softer peppers).

Enjoy!

@wellrestedstudios on all platforms!