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captainamericasbeard · 6 years ago

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I Owe You One

Pairing: Bucky Barnes x Reader

Word Count: 2.6k

Warnings: Just fluff. Fluff and too much food.

Summary: Bucky steals your food and your heart in the process. Awwwwe.

A/N: This is my entry for @barnesrogersvstheworld ‘s writing challenge. My prompt was “I owe you one.” “You owe me three. At least” It’s in bold. I had a ton of fun writing it and I hope you love it. Sorry if I make your tummy rumble with all the delicious food references. Please like, comment, and reblog. I like the validation.

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Bucky was always taking your food. You’d lost count of the number of times you’d walked into the kitchen and found him hunched over a meal you’d whipped up for yourself. Perfectly prepared BLTs gone in a few bites. Four bowls of spaghetti bolognese in the time it took you to take a shower. A whole pan of chorizo macaroni and cheese. You didn’t even get a bite. There was no limit to what he could eat and he seemed to have very little guilt about the whole thing. You’d walk back into the kitchen and find him hunched over your plate, a fleeting look of guilt in his eyes and he’d mumble around his mouth full of food, “I’ll owe you one.” He was deeply in your debt at this point.

You two were a match made in culinary heaven. You’re an excellent cook and he’s an indecent eater. He devours his food. He absolutely stuffs his face. He moans over your cooking in a way that makes you blush. He practically sings your praises while he eats and he would lick the plate if you’d let him. You don’t really mind. It makes you happy to make him happy and his sweet words makes your stomach somersault.

But lately you’ve taken to eating in strange places in an attempt to hide from him. A bowl of lemon chicken pasta on the floor of the server room. A plate of garlic and chili prawns with homemade crusty bread at the desk of a disused office. You even once considered taking your chicken schnitzel sandwich up into the vents but then you’d have to share with Clint. It wouldn’t have mattered, Bucky could find you anywhere. Just when you thought you’d found the perfect spot he’d whip open the door and shout “Aha!” He’d look pleadingly between your eyes and your plate of food with such longing until you handed over your meal resignedly. You’d never be able to resist that look.

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One day you were sitting at the table over a simple breakfast of coffee and banana bread slathered with ricotta cheese, honey, and cinnamon. Bucky was on his third slice and you realized this was the only slice you’d be getting. You got up to refill your coffee and Bucky asked “What’s something you love to eat that you can’t make?” You thought for a moment.

“Phở.”

“Phở?”

“Yeah, phở.”

“What the hell is phở?”

“It’s a Vietnamese soup. It’s got noddles and meat and herbs. It’s spicy and sweet and amazing. I’d be out of my depth trying to make it myself. And its so cheap you might as well just go to a restaurant for it.” Your eyes took on a dreamy far away look as you thought about tender pieces of sweet chicken floating in a broth that took two days to make.

“Let’s go. Let’s go get phở,” Bucky says snapping you out of your reverie.

“Yeah? You’d be up for trying it?” You ask.

“Yeah! I think its cool that you can get food from just about anywhere now. I never would have got a chance to try Vietnamese chicken noodle soup back in Brooklyn. Let’s go. Can we go now?” He starts getting up from his chair, his mouth watering at the dish you’ve described.

“Bucky, we're literally eating breakfast right now,” you roll your eyes at him, “can we at least wait until lunch?”

“Yeah, that makes sense,” he sits back down and grabs his fourth slice of banana bread.

_______________________________________________________________________

Bucky hangs out with you in the kitchen while you spend some time cleaning bowls and loaf trays. You wipe down all the surfaces and cleaned out the fridge from countless containers of Chinese leftovers. “Damnit Clint,” you mutter as you fill up the trashcan. You whip up a batch of chocolate and caramel chip brownies and Bucky doesn’t even wait for them to cool before he devours half the tray and finishes the milk. He has started pacing at this point, ready to go. Finally you can’t handle his anxious energy any longer.

“Ok, ok, I’ll go get my jacket.” Bucky whoops and does a little dance as he rushes off to his room to grab his own jacket. You go to your room and while grabbing your jacket you decide you need to pull a brush through your hair and wash the flour off of your face. The few extra minutes you spend trying to look presentable has Bucky pounding at your door.

“What’s taking so long, Doll!?” The nickname puts a smile on your face.

“Sorry, just trying to look decent,” you say as you step out of your room and pull the door closed behind you. “You always look perfect, Doll. Don’t stress about it.” You dip your head down to hide your blushing under the pretense of zipping up your leather jacket. You look back up at Bucky to find him watching you intently. “Ready?” He asks with a smile playing on his lips.

“Ready,” you smile back.

It’s a perfect autumn day in New York City. The air is crisp and you both bury your hands in your jackets as you stroll down the sidewalk. There’s not much conversation happening but you don’t mind. Bucky’s presence makes you feel calm and collected. You always enjoy being around him and today was no different. Your favorite phở place was only a ten minute walk and you were there before you knew it.

The restaurant is a hole-in-the wall place, just as it should be. It was appropriately named Phở Noodles and as you opened the door you were greeted by the familiar tinkling of a bell and the soft brown eyes of the owner.

“Seat for two?” She asks with her thick accent, holding up two fingers to make herself clear. Her eyes twinkle mischievously. She’s used to you coming in by yourself.

“Yes please,” you respond with a wide smile. She seats you and Bucky next to the window and brings your waters. Bucky takes off his jacket as he sits and you watch him take in the decor, the kitchen in the back, and most importantly the bowls of phở at your neighbor’s table. He looks at you with childlike excitement in his eyes and you have to giggle at him. Your waitress comes over with a sweet smile and waits patiently for your order. You don’t even glance at the menu as you order two chicken phở, two Thai teas, and a share plate of egg rolls. The waitress nods and smiles and takes your menus as she walks back to the kitchen. You fold your hands on the table and turn back to Bucky who had watched the entire transaction with interest.

“So you come here a lot,” he asks, smirking.

“Yeah I guess. Three or four times a month. It’s comforting after a hard mission or a long day to just let someone else cook for dinner for once.”

“I think I owe you an apology,” Bucky says sheepishly and you raise your eyebrow. “I’m sorry I always steal your food.”

“Yeah, you do seem to have singled me out.”

“I can’t help it! You're just an amazing cook! I can always tell when its you in there and my mouth just starts watering and I just have to have some.” He looks at you, eyes pleading forgiveness.

“You know, you could just ask. I’d be happy to double the recipe so there’s enough for both of us. Where do you put it all anyways? You don’t look like you eat as much as you do.”

Bucky turns lightly pink at the implied compliment. “Hyperactive metabolism. Its a side affect of the serum. My metabolism runs about four times faster than yours. Steve’s is even worse. You see how many eggs he goes through.” You both laugh, Steve is famous for his daily dozen egg omelette.

“Gotcha. That makes sense. But why do you have such an indecent relationship with your meals.”

“Real answer or fake answer,” Bucky asks hesitantly.

“Real answer of course.”

“All the time I was with Hydra I never ate any real food. They kept me alive through IVs. I think I’m just making up for all the meals I missed” He was casual about it but you could tell it hurt him to relive any part of his time with Hydra. Meanwhile your heart had dropped out of your chest. You decided then and there you would never withhold food from Bucky Barnes ever again.

“I’m so sorry, Buck. I don’t know what else to say.”

“It’s ok. You don’t have to say anything.” He reaches his hand across the glass top table and gently holds yours. He was the one reliving the horrors of his past and here he was comforting you. Your brain goes fuzzy at the touch but luckily your food arrives before you can make a fool out of yourself.

Two huge, steaming bowls of broth, chicken, and rice noodles are placed in front of you. Next comes the plate with all the traditional toppings- mint and scallions, lime and sprouts, and more. Finally down comes your teas and the egg rolls with their light sauce full of shredded carrots. You teach Bucky how to add the toppings, which sauces were savory and which were spicy. You show him how to hold the chopsticks and the spoon for scooping up the broth. You both dig in and Bucky does not hold back his praises for his dish. He moans at the first bite. He loves each element of the soup and how they come together in perfect harmony. He slurps his broth oblivious to the glances of the other patrons. Before you’re halfway through your own bowl, Bucky is ordering his second.

“So you like it,” you comment between bites. Bucky nods his reply as he prepares and dives into his second bowl. Finally you’re too full to eat another bite so you slide your bowl over to Bucky as he’s finishing his. He doesn’t skip a beat as he pulls your bowl closer and keeps eating. You suppress a giggle and watch him enjoy one of your favourite things. Your heart swells knowing you’ve brought him the joy of a new discovery. Bucky finishes and sighs contentedly, his hands on his stomach and a smile on his face.

“Yeah,” he says seriously, “that’s pretty damn good. Thanks Y/N.”

“Anytime Buck.”

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You walk back to the tower in contented silence. Once inside you make a quick decision. “Come with me,” you say as you head towards your room. You open the door and move across the room to your closet. You stand on your tiptoes reaching into the top shelf while Bucky watches curiously from the foot of your bed. You pull out a decorative box wrapped in plastic wrap from underneath a pile of sweaters. “Come sit down,” you say as you begin to peel layers of plastic off of the box. “I’ve got dessert.”

“You’ve been holding out on me, Y/L/N,” Bucky says as he sinks to the floor and inspects the contents of the box.

“Yeah sorry. It won’t happen again I promise,” you glance at him from the corner of your eye and he’s looking at you with a dopey smile on his face. “They’re my grandma’s cookies. She makes them every year and sends me a box. I tend to hoard them. They’re chocolate peanut butter pinwheels.” Bucky’s eyes light up as he starts to reach into the box. Quickly he clenches his fist and pulls back.

“Sorry. May I have some?” He asks looking down at you with the sweetest expression on his face.

“Of course, Buck,” you answer softly and you both dig into the box.

“Too bad we’re out of milk,” Bucky comments around a mouth full of cookie.

“And who’s fault is that?” Bucky laughs and goes in for what might be his fourth cookie. Together you polish off the box in one sitting, Bucky eating the lion’s share of the precious treat. After the last crumb has been picked off of the inside of the box you both sigh contentedly.

“Thanks for sharing, Y/N, I know they were pretty special. I owe you one, for sure.”

“For that you owe me three. At least.” You burst out laughing and Bucky joins. You’ve never felt so contented, sitting on the floor of your closet laughing with the man who has managed to capture your heart.

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It’s a week after the phở and it’s managed to be a particularly terrible day. You decide there’s no way you’re cooking and opt to order out Chinese instead. You settle on your favorite garlic and ginger chicken with rice and a few egg rolls. Hanging up the phone you move to your room for a quick shower and to change into some sweats and an old t-shirt. All you can think about is the newest episode of Brooklyn 99 and your dinner on it’s way to you. You open the door to your room and immediately smell trouble. Your food has arrived. You rush to the kitchen to see Bucky hunkered over a container of Chinese food. YOUR Chinese food. The delivery guy must have come while you were in the shower. You stomped your foot and threw your hands onto your hips. Your eyes were flashing in anger.

“James Buchanan Barnes. What the hell do you think you’re doing!?” Bucky’s head snaps up. His body freezes with chopsticks in one hand and the box in the other. He gulped down his bite and looked so damn guilty you immediately softened your stance, dropping your hands down to your sides.

“Shit, Doll, I’m so sorry. I thought it was Clint’s! Can I owe you one?” He looked truly remorseful and your heart just fell apart.

“No, Bucky, you cannot owe me one. You owe me about a million. And you know what, I’m cashing in now.” You step towards him with your heart pounding out of your chest. You knew he could hear it but you didn’t care. You strode up to him and closed the gap between your bodies. You paused inches away from his face, giving him a chance to say something or push you away. He did nothing but swallow hard as his eyes flew from your bright, blazing eyes to your soft lips and back again. Before you could think about it you bring your lips to his in a tender kiss. He was frozen for a moment, food still in hand, but his lips quickly melt into yours. He throws the food onto the counter you have him pushed up against and wraps his arms around your waist, deepening the kiss. You rest your hands lightly on his chest for a moment before you move them up to tangle your fingers in his hair. He moans into your mouth like he did with that bowl of phở and you couldn’t help but smile. He pulls you closer to him as your passions grow and he tasted like garlic and ginger, savory and sweet all at once. You finally brake away to breath, locking eyes with each other.

“I'm glad one of us finally had the courage to do that,” Bucky whispers, his voice low and husky. “So I’m not in trouble for eating your dinner?” He smiles down at you with a devilish grin.

“You keep kissing me like that and you can steal all the food you want.” Your lips reconnect and you realized you were both hungry in a way food could never satisfy.

#attie's challenge challenge #Bucky Barnes #bucky #bucky barnes x reader #bucky x reader #bucky barnes drabble #bucky drabble #bucky barnes imagine #bucky imagine #marvel #marvel fanfiction #marvel writing challenge #marvel imagine #bucky barnes reader insert #bucky reader insert

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karinoktober-blog · 5 years ago

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How To Cook Beef In Restaurant Style (Spicy Recipe)

Step by step instructions to Cook Beef

With the wide assortment of cuts of hamburger accessible nowadays, it's a smart thought to know a portion of the distinctive cooking strategies you can use to set up every one. Here are nine distinct procedures for cooking hamburger.

Barbecued Skirt Steak Recipe

Barbecuing

Barbecuing is a cooking procedure that can utilize high, medium, or even low warmth, which implies anything from steaks to burgers to even an entire meal can go on the flame broil. Cooking on a charcoal flame broil is trickier than utilizing gas, yet it's moderately simple to create an eruption of high warmth for a brief timeframe utilizing charcoal, so even an amateur can barbecue steaks and burgers.

Cooking a dish on the barbecue takes longer, and since keeping up a charcoal fire for a while requires including coals occasionally and altering the vents to keep the temperature where you need it, gas flame broils make flame broiling cooks significantly simpler.

The best steaks for flame broiling are ribeyes, strip steaks, T-bones, and porterhouse.

Hamburger broil fixings in the moderate cooker.

Braising

Braising is a clammy warmth cooking method that utilizations lower temperatures and longer cooking occasions, which softens harder cuts of meat like hurl, brisket, short ribs and round (otherwise known as rear end broil). At the point when you hear the term braising, think pot cook.

Braising as a rule begins via flavoring the meat, at that point cooking it in a hot skillet before moving it to a secured pot with a modest quantity of fluid, similar to stock or soup, in addition to sweet-smelling fixings like onions and carrots. An acidic fixing like tomatoes or wine is typically included also.

A moderate cooker is an electric apparatus that is fundamentally a ledge braising machine. Simply include your carmelized meat alongside different fixings, spread, turn it on and leave. Slow cookers require a modest quantity of included fluid, as the discharged juices from the hamburger are commonly enough (yet adhere to the producer's guidelines). Meat stew

Stewing

Like braising, stewing utilizes moderate, sodden warmth. But instead than cooking an enormous bit of meat, we cut the meat up into 3D shapes or other littler pieces first, as in hamburger stew or bean stew.

At the point when you get stew meat at the market, it's frequently comprised of trimmings just as different miscellaneous items, however it's generally comprised of toss and round, which are two of the greatest hamburger basic cuts and furthermore among the hardest.

You're not constrained to store-cut stew meat, however. You can buy your own hamburger toss or round and dice it up yourself.

Simply remember that stewing includes more fluid than braising. You could make hamburger noodle soup by stewing the meat and different aromatics and herbs, at that point include the noodles ultimately.

Prime Rib Roast

Simmering

Simmering is a dry-heat cooking strategy that utilizes either high temperature or a blend of high and low. The high temperature is the thing that gives the hamburger its mouth-watering, firm, dark colored outside, while the low temperature is the thing that cooks it to its legitimate doneness.

For littler dishes, you may just need a short eruption of high warmth to arrive at immaculate medium-uncommon. For a bigger dish, you would do the majority of the cooking at a low temperature and afterward burn it in an exceptionally hot stove, either toward the start or end of cooking.

Since meat cooks rapidly at a high temperature, there's little chance to separate connective tissues. In this way, the best cuts of hamburger for simmering are the delicate ones. Meals from the rib basic (otherwise known as prime rib) just as the short midsection, tenderloin, and top round are acceptable applicants. Sear meal until done

Searing

Searing resembles flame broiling topsy turvy. It's a high-temperature procedure where the meat is cooked just inches from the warmth source. Just, rather than over the fire, similarly as with flame broiling, the meat is arranged beneath.

Other than that (and the way that you do it inside, as opposed to outside on the barbecue), searing works similarly; and with similar cuts of meat: steaks, burgers, and other slim cuts, for example, skirt steak.

Like flame broiling, searing will dry out your hamburger, so brushing it with oil, or marinating it before cooking, is useful. What's more, be certain not to overcook. Meat and Broccoli Stir-Fry

Sautéing

Sautéing is another speedy system for cooking meat. In particular, slender strips that are cooked in a hot skillet or wok utilizing a modest quantity of oil. The incredible thing about pan-searing is that all the fixings in the dish, including vegetables, similar to onions and chime peppers, are cooked together in a similar container.

Meat sirloin is an extraordinary decision for sautéing. Sirloin isn't exactly delicate enough to make a decent steak, however cutting it meagerly separates the connective tissue with the goal that it doesn't pose a flavor like a significant piece of elastic groups. Simply make a point to cut it contrary to what would be expected.

Grill

This method takes us back to the flame broil, however dissimilar to flame broiling, grilling utilizes low temperatures and wood smoke to cook cuts of hamburger gradually, over a time of eight hours or more. Like braising, the moderate, low temperatures separate the connective tissues in intense cuts of meat. Be that as it may, in contrast to braising, grilling utilizes dry warmth as opposed to wet.

Since it utilizes smoke, grilling works best on a charcoal barbecue, where pieces of hardwood, similar to hickory, mesquite, apple, maple, or cherry, can be added to the charcoal. With a gas flame broil, this is conceivable, yet you need a different crate and it doesn't work an incredible same.

The best hamburger cuts for grill incorporate brisket, ribs, and a few cuts from the hurl base. Indeed, even top round, eye of round, and tri-tip meals can be cooked with smoke.

Combo (Skillet/Oven)

Regardless of whether you start it in the skillet and finish in the broiler, or the opposite way around, the skillet/stove procedure is incredible for cooking steaks, especially when they're cut in any event 1/2 inches thick. Ribeyes and steaks from the short-midsection basic, similar to strip steaks, T-bones, and porterhouse, are great decisions for this strategy.

We utilize a combo procedure since we need a dull darker, delightful hull outwardly of our steaks, which is accomplished with high temperature. Be that as it may, cooking the steak altogether at a high temperature can overcook it, making it extreme and dry. A medium stove is ideal, as it guarantees the middle is an ideal medium-uncommon, while a speedy high-temp singe in a skillet, either previously or after, gives you that immeasurably significant outside layer. Ground meat and onions in skillet

Skillet

Last, yet not least, the skillet is an incredible method to cook ground hamburger for use in different plans, similar to spaghetti sauce, bean stew, tacos, or enchiladas. When all is said in done, it's ideal to add your ground hamburger to a cool skillet and afterward heat it gradually, as adding it to a hot skillet will make the meat stick and perhaps consume.

Abstain from congestion the container, and be set up to deplete off a decent measure of the fat that cooks off. Simply don't dump it! Empty it into a can or container and afterward when it solidifies, scratch it into the garbage.

#food

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abramsbooks · 6 years ago

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RECIPE: Basic udon noodle soup (from Korean Home Cooking by Sohui Kim)

The Japanese annexed Korea back in the early twentieth century, and we were under Japanese rule for nearly thirty-five years. Today there is most definitely a Japanese influence on Korean food. Udon soup—a light, dried fish and seaweed broth filled with the thick, wheat-flour noodles called udon—is but one example. Today the simple style of udon soup here is often eaten as street food—you can nearly always get it with market fish cakes threaded on skewers. Street udon is tasty, for sure, but I always prefer to go without the flavor enhancers that are ubiquitous in mainstream Korean cooking these days. This is a very simple version of udon soup that you can dress up any way you like: with vegetables, dried seaweed, shredded meats, or a soft-cooked egg. This dish remains a kid favorite, as it still involves one of their favorite white foods: thick, glossy noodles, ideal for practicing over-the-top slurps!

NOTE: Fresh Korean udon noodles, which look like thick, glossy spaghetti, are made from wheat flour and found in 6- or 8-ounce (170 or 225 g) packages, sometimes in the freezer section. If they are frozen, do not defrost them before you use them. If you can’t find them, try thicker Japanese udon, or any fresh wheat flour pasta, though the Asian versions have more chewy bounce than Italian noodles.

Serves 4

6 large dried anchovies, heads and guts removed

3 cloves garlic

4-inch (10 cm) piece dried kelp

6 cups (1.4 L) cold water

1 teaspoon fish sauce, plus more to taste

1 tablespoon soy sauce, plus more to taste

12 to 16 ounces (340 to 455 g) Korean udon noodles (see Note)

1 scallion, thinly sliced

Tie the anchovies, garlic, and kelp in a piece of cheesecloth and place in a stockpot with the water.

Bring to a simmer over medium heat and let cook for 15 to 20 minutes.

Reduce the heat to medium-low, so the broth stays hot, and remove and discard the cheesecloth. Stir in the fish sauce and soy sauce, adding more as desired.

Meanwhile, bring a separate pot of water to a boil over high heat, then cook and drain the noodles according to the package directions.

Serve the noodles in bowls covered with the hot broth, garnished with the scallion.

In Korean Home Cooking, Sohui Kim shares the authentic Korean flavors found in the dishes at her restaurant and the recipes from her family. Sohui is well-regarded for her sense of sohnmat, a Korean phrase that roughly translates to “taste of the hand,” or an ease and agility with making food taste delicious. With 100 recipes, Korean Home Cooking is a comprehensive look at Korean cuisine, and includes recipes for kimchee, crisp mung bean pancakes, seaweed soup, spicy chicken stew, and japchae noodles and more traditional fare of soondae (blood sausage) and yuk hwe (beef tartare). With Sohui's guidance, stories from her family, and photographs of her travels in Korea, Korean Home Cooking brings rich cultural traditions into your home kitchen.

For more information, click here.

#abramsbooks #abrams books #korean home cooking #sohui kim #basic udon noodle soup #udon noodle soup #udon #udon noodle #udon soup

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thehungrykat1 · 4 years ago

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Peri-Peri Charcoal Chicken Grupo Feast: A Celebration For the Entire Family

Last Thursday, I had a delivery from Peri-Peri Charcoal Chicken that truly made our weekend more enjoyable. We had always wanted to try out this Portuguese barbecue chicken restaurant before but this is just the first time we were able to do so. The weekend was coming up so we were delighted to find all their specialties, plus a few of their new signature items, all in one big Peri-Peri delivery. With over 40 branches around Mega Manila and counting, Peri-Peri Charcoal Chicken & Sauce Bar is one of the fastest growing restaurants in the country today. Owned and managed by the Shakey’s group, this unique barbecue chicken is truly catching the taste buds of the Filipinos with its distinct aromas and flavorful spices.

The best way to introduce anyone to Peri-Peri Charcoal Chicken is with the Peri Grupo Feast. This family set is good for up to four persons and comes with 1 Whole Peri-Peri Charcoal Chicken (choice of Classic or Picante), 1 Chicken Tenders Salad, 1 Pasta to Share (choice of Carbonara or Chorizo Bolognese), 4 Regular Sides, 4 Java Rice, and 1 Drink (choice of Lime-ade or House Blend Iced Tea). Best of all, you can get all of these for only P999, a huge discount of P641 from its regular price. However, this promo is only available until June 30, 2021, so you better act quickly!

The Peri Grupo Feast starts with a healthy bowl of Chicken Tenders Salad. I’m not really that much into salads but if it comes with these juicy and crunchy pieces of chicken tenders, then I don’t mind having this for myself. This is a light and friendly appetizer that will prepare you for the more exciting dishes to come.

The set also comes with one Pasta to Share with a choice of Chorizo Bolognese or Carbonara. The pasta is also good enough for up to four persons so everyone can have their share. I liked the generous amounts of cheese on top of my spaghetti bolognese.

The main attraction of the Peri Grupo Feast is their signature Peri-Peri Charcoal Chicken. This whole classic chicken is marinated overnight in a special concoction of peri-peri chili, herbs, and spices then charcoal grilled. It also includes four servings of java rice plus a medley of sauces to choose from.

The term “peri-peri” actually comes from an African bird’s eye chili called piri-piri which releases a fiery spice and helps create a wealth of flavors in every dish. Peri-Peri chicken traces its roots from Portuguese origins but this has been tweaked a little bit to satisfy the Filipino palate. It’s not as spicy and fiery as its original version, but you can customize your experience with a variety of their signature sauces.

Peri-Peri Charcoal Chicken comes with eight signature sauces from mildly sweet and tangy, to wildly smokey, and to flaming spicy. You can mix and match each of the sauces to create your own flavor adventure.

The Peri Grupo Feast also comes with 4 regular side dishes. Ours included coleslaw, mashed potato, corn and carrots, plus baked mac and cheese. In addition, you also get one liter of Lime-Aid or House Blend Iced Tea.

The Peri Grupo Feast is available for dine-in, takeout or delivery through their hotline at 7374-7374 (PERI-PERI) or other delivery apps, but if you order using their website at www.periperichicken.ph, you can get FREE Mozzarella Sticks to go with your set. As another added bonus, Shakey’s SuperCard holders also get FREE 4 pieces Peri Natas.

If you want to make your family gatherings even more flavorful, try their newly-launched Peri-Peri Grilled Wings. These are not your ordinary fried chicken wings because they remain juicy, smokey, and tender after grilling. The wings are available in nine different Peri-Peri signature sauces so you will sure find your favorite.

The hot and crackling fire makes Peri-Peri’s new Grilled Wings explode with deliciousness! You can create your own Flavor Adventure ranging from mild, hot, to extra hot chicken wings that are not only charcoal-grilled but seasoned in Peri-Peri’s signature mix.

Choose from 9 different flavors for your Grilled Wings. If you fancy a sweet blend of Asian flavors, try the Special Blend Asian BBQ with that slightly sweet flavor we enjoy. You can also try the Sweet Soy, Hoisin Sesame, Sweet BBQ, or the distinct Mesquite BBQ sauce for that smokey taste with a boost of chili.

Tour your tastebuds to South America with the creamy, tart and subtly-spicy Cajun Remoulade, a very interesting mayonnaise-based sauce.

If you like it spicy, they also have the Chili Peppa, a flavorful hot sauce with the citrus goodness of fresh lemons. On the other hand, if you want a good balance of spiciness, go for the Garlic Brew and Harissa Exotica sauces.

You can enjoy Peri-Peri’s Grilled Wings either Solo at P249 (6 pcs, 1 flavor), Duo at P399 (10 pcs, 2 flavors), or To Share at P599 (16 pcs, 4 flavors). These are also great to munch on while chilling at home while watching Netflix.

Together with our orders from Peri-Peri Charcoal Chicken, we also got to try some new variants from R&B Tea. R&B Tea is a milk tea brand from Singapore that seeks to redefine the tea experience today. We often indulge in very sweet and rich milk teas, so R&B’s fresh fruits and all-natural components is a healthy change of pace. R&B places great emphasis on the origins of the tea leaves and delicate preparation to ensure the perfect tea blend.

I tried the Peach Oolong Macchiato Tea, a light and fruity oolong tea infused with peaches topped with a thick later of cheese cream. This is a great beverage to have on a hot and tiring day. The Black Tea Macchiato has a more bold flavor with its black tea capped with cream cheese.

Their new Premium Brewed Tea Series comes with refreshing, bold and robust tea flavors which can be paired with their signature brown sugar pearls. There’s a choice of Black Tea, Jasmine Green Tea or Peach Oolong. You can order R&B Tea at most Shakey’s and Peri-Peri Charcoal Chicken branches nationwide, but you can also call for delivery using their hotlines 7777-7777 (Shakey’s) and 7374-7374 (Peri-Peri). Ordering online is another option at www.rbtea.ph and you can also get them using food delivery apps such as GrabFood, Pick.A.Roo and FoodPanda. Now you understand why we had such a great weekend. Enjoy your Peri-Peri and R&B Tea deliveries!

Peri-Peri Charcoal Chicken & Sauce Bar

7374-7374 (PERI-PERI) / 0917-7747374

www.periperichicken.ph

www.facebook.com/peripericharcoalchicken

Instagram: @pericharcoalph

#PeriPeriCharcoalChicken #ExperienceFlavors #LetYouFlavorAdventureBegin #PeriGrupoFeast #PeriPeriOnTimeOrOnUs #PeriPeriGrilledWings

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liliawgar · 4 years ago

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Avenue south residence price list

Since the time I was a small child, I have always loved Italian food. My fondest memories involve walking to the local pizza shop with my grandfather where mouth watering aromas sent my stomach into a fit of hungry growls. I could barely wait to sink my teeth into the greasy slice of hot baked dough with thick layers of creamy mozzarella cheese dripping and bubbling over sweet tangy sauce.

In my early twenties I was spoiled by Boston's North End where Hanover Street and the surrounding neighborhoods overflowed with authentic Italian restaurants. The tantalizing aroma of fresh baked breads, pizza and pastries floated around every corner. In later years I relocated to New York City and became a pasta addict. I saved my hard earned pennies and took up running in Central Park so I could afford to indulge in the fine eateries of Manhattan's Upper East Side, where heaping plates of hearty Bolognese, spicy Puttanesca and rich Penne alla Vodka topped with fresh grated parmesan were accompanied by thick loaves of crusty warm bread and washed down with velvety mouthfuls of Pinot Noir.

When I moved to Charleston nine years ago, my well honed taste buds entered into a shocking state of withdrawal. I missed my late night walks down Second Avenue munching on a thin slice of greasy pizza, as I headed for my tiny studio where I could spot at least five Italian Avenue south residence price list restaurants from my bedroom window. No longer could I step outside my front door on a warm spring evening, grab a table on the street and feast on crusty warm bread soaked in olive oil, ridiculously tender Veal Marsala, savory bowls of Rigatoni Amatriciana, rich, creamy layers of homemade tiramisu and hot frothy cappuccino sprinkled with cocoa. I nearly gave up hope, until two guys from Naples, Carlo Colella and Davide Davino, opened Cuoco Pazzo (a.k.a. Crazy Chef) on Johnnie Dodds Blvd. in Mount Pleasant. When my mother first told me that she found an authentic family style Italian restaurant right here in Mount Pleasant, I was highly skeptical. Even so, I could hardly resist checking the place out.

My husband and I dined at Cuoco Pazzo on a recent Saturday evening. As we entered the place and I noticed several groups of satisfied looking customers lingering over coffee and dessert, I began to feel mildly encouraged. With two waitresses managing a small handful of tables, the service was prompt, friendly and attentive. I took a bite of warm crusty Italian bread soaked in herb infused olive oil and grated parmesan, then washed it down with a perfectly smooth sip of Montepulciano. If bread and wine could succeed in rousing my horribly deprived taste buds, then perhaps there is hope after all, I thought. I slowly perused the menu, pausing at the Spaghetti alla Carbonara and Vitello alla Marsala. We ordered both, in addition to the Pollo alla Parmigiana for my husband's more conventional taste buds.

By the time I took my second bite of the Carbonara I knew I would return to this place, and when the Veal Marsala literally melted in my mouth, I wanted to run into the kitchen and hug both chefs. We invited Carlos back to our table to express our appreciation, then bid farewell with two generous scoops of homemade Strawberry and Raspberry Gelato accompanied by two festive shots of Limoncello. I could not wait to return, and so I did, this time in search of the inside story.

How did two guys from Naples and one man from downtown Boston cross paths in Charleston and arrive at the same point in time to create a joint vision? On a recent Tuesday morning I found myself sitting across from Jo Meli, financier and silent partner behind the scenes, who left a long career as a nightclub owner to open Cuoco Pazzo. Jo's wife Dawn manages the books and the inventory, while Caro and Davide bring us a taste of their homeland through fresh ingredients, intense passion and a focus on simplicity.

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keto · 7 years ago

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Cincinnati-style chili Ok, not for the chili purists out there. Texans, I don't ask for forgiveness.This is my recipe. I've been working on it for years - this has more spice than the restaurants in the Cincinnati region. I've read over lots of different recipes and tweaked them until I ended up with the recipe I'm posting.This is a popular style of chili from Cincinnati. Restaurants include Skyline, Goldstar, Empress, Dixie, and several others. Based on the menus, it was originally from a Greek family.It's commonly served on top of spaghetti with cheddar cheese (a 3-Way). If you add chopped onions (or beans), it's a 4-way. If you add chopped onions and beans, it's a 5-way. Cheese coneys are also popular - these are buns with a hot dog, mustard, chili, and cheddar cheese on top.I serve this in a bowl. About a cup is a good sized serving. According to MFP, it's about 247 calories and 6 net carbs. I added a tablespoon of sour cream and some shredded cheese.Another serving is a "coney bowl". Cook a few hot dogs, slice, add to a bowl of chili. Skyline serves the coney bowls (although its not always on the menu).This makes about 8 meals for my family. It freezes well and is easy to reheat.Here goes:• 3 quarts cold water (eyeball it – the chili should not be thick)• 4 lbs. ground round beef (85% lean or better works best)• 3 cups crushed tomato (28 oz can)• 1 can tomato paste (the smaller can – might be 8 oz)• 2 white onions, finely chopped• 8-10 T chopped garlic• 3 T Worcestershire sauce• 2 T fish sauce (yes, fish sauce! If not, use an extra 2T of Worcestershire)• 3 T unsweetened cocoa (I use Hershey's)• 1/2 cup chili powder (should not be spicy chili powder)• 3 tsp cayenne pepper (might cut back to 2t, spicier than Skyline with 3)• 4 tsp ground cumin• 2 T fresh ground black pepper• 5 T cider vinegar• 2 T dried oregano• 3 whole bay leaf• 2 tsp ground cloves• 2 tsp allspice• 3 tsp cinnamon• 4 T kosher salt (to taste – probably end up using closer to 6)Add beef and water to a 4-quart pot. Before turning on the heat, break up the beef while submersed in the water. It should break apart easily. You want to get rid of the chunks. Bring to a simmer while stirring until the beef is in very small pieces Simmer for 30 minutes and add all the rest of the ingredients.Simmer on low, uncovered, for 3 hours. Add water as needed if the chili becomes too thick. The chili should not be thick like conventional chili. (Taste after an hour of cooking to see if it needs additional salt.)Refrigerate the chili overnight, and the next day remove the layer of fat from the top before reheating and serving. (If you used 85% or better beef, you will probably not need to skim any fat off the top.) Still recommend the overnight sit to let the flavors come together.About the fish sauce: it is packed with glutamates. This chemical gives our food the sensation of meatiness. Don’t worry, this will not make the chili taste fishy! It just brings out the meaty flavor.

#keto #ketogenic #ketosis #healthy #lchf #low-carb #lowcarb #ketodiet #weightloss

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syrupeel6-blog · 6 years ago

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foolproof cacio e pepe

Soon, extremely soon, I’m going to tell you more about our 12 days in Andalucía but before that, before summer is truly over, before I start thinking about cooking more complex meals again, before I even consider turning on the oven again, I wanted to tell you that this summer was the year I finally figured out how to make cacio e pepe, one of my favorite pastas, as good at you’d have in Rome, and we cannot let the summer end until you do too.

Huh? Deb, you wrote about it years ago, in 2011. But the recipe always bothered me, and the reason is written out right in it: authentic cacio e pepe contains only three sauce ingredients: pecorino romano (this is the cacio, the cheese), black pepper (this is the pepe, ground to your desired texture, often toasted first if you’re going for extra flavor), and pasta, plus splashes of the pasta’s hot starchy cooking water to form a sauce. It doesn’t contain oil, butter, cream, flour, cornstarch or any other binders. The trouble begins when you try to merge/coalesce/magic together water and cheese into an emulsified, creamy sauce. Ever tried to mix oil and water? In my kitchen, it goes about as well as you might imagine.

Frustrated in 2011, I added a little cream and butter* to make it work. But I never “finished” the recipe in my mind. Since then, I have tried — this is barely an understatement — every single 3-ingredient technique on the internet and in cookbooks I could track down, I have watched videos completely in Italian to try to glom how they do it, walked into the kitchen, repeated their exact steps, and failed every time. I try about 6 times a year. It’s been 7 years. I never, ever succeed in magic-ing pasta water and cheese into a smooth sauce. The cheese melts before it glues itself to the noodles, cementing itself instead to the pot, the bowl, the tongs, the stuff of dishwashing dread. I imagine this sounds familiar to others.

When someone emailed me (hi, Annie!) earlier this summer and told me about Flavio de Maio’s (of the restaurant Flavio Velavevodetto in Rome) method as shared by tour guide and Roman cooking expert Elizabeth Minchilli on her site, I was fresh off my latest cacio flop and thanked her, but expressed my doubt that this would be This One. That was 2:12pm. At 6:12pm, I sent her a photo of our dinner and told her she’d changed my life, and I hope yours, possibly in the next 20 minutes.

* it was good enough for Batali, so it was good enough for me, I rationalized in 2011; what different times those were

I wrote a thing: I wrote an Op-Ed for the New York Times about a favorite subject — cooking and why it’s terrible and you should never do it. Here’s the link. I hope you read, uh, to the end.

Previously

One year ago: Corn Chowder with Chile, Lime and Cotija Two years ago: Burrata with Lentils and Basil Vinaigrette and Eggplant Parmesan Melts and Even More Perfect Blueberry Muffins Three years ago: Angel Hair Pasta with Raw Tomato Sauce and Crispy Peach Cobbler Four years ago: Smoky Eggplant Dip and Strawberries and Cream with Graham Crumbles Five years ago: Rice-Stuffed Tomatoes and Almond-Crisped Peaches and Key Lime Popsicles Six years ago: Mediterranean Baked Feta with Tomatoes and Leek, Chard, and Corn Flatbread Seven years ago: Zucchini Fritters and Naked Tomato Sauce Eight years ago: Sweet Corn Pancakes, Eggplant Salad Toasts and Perfect Blueberry Muffins Nine years ago: Plum Kuchen, Lighter, Airy Pound Cake, Summer Pea and Roasted Red Pepper Pasta Salad and Lobster Rolls Ten years ago: How to Poach an Egg, Smitten Kitchen-Style, Chocolate Peanut Butter Cake, and Slow-Roasted Tomatoes Eleven years ago: Double Chocolate Torte and Spicy Soba Noodles with Shiitakes

And for the other side of the world: Six Months Ago: Quick, Essential Stovetop Mac-and-Cheese 1.5 Years Ago: Tomato-Glazed Meatloaves with Brown Butter Mashed Potatoes and Pomegranate Grapefruit Paloma 2.5 Years Ago: Belgian Brownie Cakelets and Broccoli Melts 3.5 Years Ago: Pecan Sticky Buns and Perfect Corn Muffins 4.5 Years Ago: Stuck-Pot Rice with Lentils and Yogurt and Dijon and Cognac Beef Stew

Foolproof Cacio e Pepe

Servings: 2 to 3, or to preference

Time: 15 minutes

Source: Flavio de Maio via Elizabeth Minchilli

Here’s the magic of this technique: The recipe sticks to the 3-ingrdient-only premise, but it begins the sauce with cold water, forming the cheese and pepper into a thick, paste-like sauce, without any of the separated, gloppy cheese risk that can happen with pasta cooking water. No heat touches the sauce until it hits the piping hot pasta, so it melts only onto the noodles. At this point, you use spoonfuls of cooking water as needed to loosen it to a thick but lightly creamy consistency. And it works every time, which will I bet will a lot more often after today.

Check out Elizabeth Minchilli’s site for a video of Flavio making it himself with an immersion blender.

The traditional pasta used for cacio e pepe is tonnarelli, sometimes sold as spaghetti alla chittara, a squared-off, slightly thicker spaghetti, but you use what you can get. I’m using standard thickness spaghetti here. The traditional cheese used for cacio e pepe is pecorino romano, a sharp, salty aged sheep’s milk cheese. If you can only get parmesan, it works too, but you’ll probably need to add salt to the sauce. While the recipe below works as written, you’ll probably want to make adjustments to taste, and to the intensity, age, and saltiness of your cheese.

How much is “a lot” of freshly ground black pepper? It’s impossible to measure — too low in grams to register steadily on a scale, too varied in coarseness to measure in consistent measuring spoons, plus peppercorns vary in intensity, and your preference may not be someone else’s. Taste the cheese-pepper mixture. The pepper should be prominent and give it a sparkly kick. If you want more, add more. Remember that this sauce base will stretch over a lot of pasta, so if it tastes too intense, that’s probably correct. For what it’s worth, I counted 46 peppermill grinds on one batch, but I keep mine pretty tight/at a fine grind.

8 ounces dried spaghetti or tonnarelli

4 ounces aged pecorino romano, finely grated

A lot of freshly ground black pepper

Bring a pot of well-salted water to boil. Cook pasta to one minute shy of package instructions and taste for your desired doneness, cooking a minute longer if needed. We are not cooking the pasta and sauce further together on the stove, so the bite it has now is about what your final dish will.

While it’s cooking, combine all the pecorino (except a spoonful for garnish) and lots of freshly ground black pepper in a bowl. Add 1 tablespoon cold water and use an immersion blender to work it into a paste, adding additional cold water, 1 tablespoon at a time, only as needed. You want to form the mixture into a paste about the thickness of cream cheese or frosting. I use about 4 to 5 tablespoons total for this amount. Blend more than you think is needed; you want this paste as smooth as you can get it. You can do this same process in a food processor, even grinding the cheese in it instead of grating it first but it will require longer processing to get the rubble-like cheese smooth.

Before the pasta is done, scoop out a cup of hot cooking water and set it aside. Drain the pasta very quickly in a colander (no need to shake every drop of water off) and immediately drop it, piping hot, into a large bowl. Add 3/4 of cheese-pepper paste in dollops and toss to combine. It’s going to be too thick to form a sauce but once it has begun to coat the noodles, pour in one small ladleful of pasta water and toss, toss, toss (a lot of movement helps here) to loosen the paste into a lightly creamy consistency that evenly coats the spaghetti strands. Taste and add more of the cheese-pepper paste to taste, or use it all. Add more pasta water as needed only to loosen.

Finish with reserved pecorino and a few grinds of black pepper. Eat immediately.

Source: https://smittenkitchen.com/2018/09/foolproof-cacio-e-pepe/

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vsplusonline · 5 years ago

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Saucy experiments

New Post has been published on https://apzweb.com/saucy-experiments/

Saucy experiments

A Hollandaise to add richness to your eggs Benedict; a smooth, tangy lemon dill sauce to add zest to a grilled chicken; a luscious sauce to turn your bland heap of boiled noodles into a rich spaghetti Bolognese. Sauces can elevate a dish instantly, introducing complementary or contrasting flavours, enhancing visual flair, adding moisture or even improving texture.

In busy restaurant kitchens, however, convenience is key and time is premium. Despite that, chefs find cooking their own sauces a worthy investment, in their endeavours towards creating well-rounded flavours. Today’s discerning consumers are concerned about ingredients — especially sugar, salt and artificial flavourings — that go into a sauce. So, although the variety of sauces available on shelves is mind-boggling, chefs are exercising restraint when it comes to readymade sauces.

Saurabh Udinia, corporate executive chef at Massive Restaurants (which runs restaurants like Masala Library, Pa Pa Ya, Farzi Café and Made in Punjab), says, “All the sauces we serve or use are made in our own kitchens. It is time-consuming, but it gives us the freedom to modify, use the right produce, know the source of each ingredient, keep our knowledge of exact allergens in mind and make sure that they are preservative and additive-free. Desi ghee hollandaise, bell pepper ketchup, mustard ketchup, and pomegranate are just a few of the many in-house sauces we make.”

Fresh is flavourful

Game of flavour notes (Clockwise from left) Roasted pork with adobo; specialty dishes by Ground Up and Masala Library getty images/istock and special arrangement | Photo Credit: Juan Salvador Fernández Tamayo

Chef Nagraj Bhat of London Taxi, Mumbai, opines, “In-house sauces are always healthier, because we use fresh ingredients, don’t add any additives or preservatives. Our sauces have lower sodium content than the store-bought ones and are made fresh daily. Most importantly, we can alter the taste of each sauce depending upon the dish and guests preference.”

Nagraj’s raspberry jalapeño and fennel sauce, he says, “tastes like tamarind chutney. We serve the raspberry sauce along with our jalapeño cheddar chicken tikka.”

While Nagraj prioritises the blending of flavour, for Rohan Hastak, founder of Ground Up, Pune, the context of the ingredients is vital. He likes them locally sourced, as far as possible. “We believe that being able to influence every aspect of the condiment is not only fun and challenging for a chef, but also the best way to create food that really feels like our own. When a chef decides to make something from scratch, the process is much more rewarding.” From a milk-and-egg mayonnaise to a tahini, and a Mexican mole sauce to various salsas, all sauces are freshly made at Ground Up.

Chef Nagraj adds, “The flavour of the main ingredient should complement the sauce and the sauce should add depth, colour and enhance the overall taste of the dish. Sauces differ in each cuisine and even geographically, according to ingredients that are locally available and seasonal.” Intriguingly, his barbecue sauce is made with Granny Smith, an apple cultivar that has its origins in Australia but has been gaining ground in India over the past few years. “It is for our pork ribs, as apple-and-pork is a classic combination. The sharpness of the apples cuts through the richness of the pork without overpowering it,” he says.

Evolutionary tale

Marie-Antonin Carême, one of the forefathers of classical French cuisine, identified the original ‘mother sauces’: Béchamel, Espagnole, Velouté and Allemande. Chef Auguste Escoffier then replaced Allemande with Hollandaise in the 1900s. These sauces still hold an important place in many kitchens, but with the introduction of sauces from around the globe, the concept of sauces has changed and there are several modern variations.

Chefs unanimously agree that consumers are discovering cuisines, as they travel more, and are constantly seeking something new. Pasta sauce, BBQ sauce, salsa, are no longer exceptional, and newer gourmet sauces are beginning to make their presence felt.

Adobo, a cooking sauce from the Philippines which uses five ingredients — soy sauce, vinegar, garlic, peppercorns and bay leaf — is fast catching the fancy of chefs. So is the Korean ssamjang, a spicy, thick sauce made with gochujang, doenjang soy bean paste, sesame oil, garlic and sugar or honey for sweetness.

Concentrated and potent, a sticky ketchup-like sriracha has long been known to elevate Thai food and can be added to scrambled eggs on toast, as well. Yet, chefs are now opting for the closest relative of sriracha — sambal oelek, with a more vinegary tang and less garlicky sweetness, to add flavour to any dish that calls for a bite of heat. The punchy horseradish sauce is another one gaining popularity, and brings a sharp focus to the rich flavours of meat.

Says chef Nagraj, “At London Taxi, our smoked apple BBQ sauce is paired with our slow braised pork ribs as apple and pork is a match made in heaven.”

A masterful combination of flavours, sauces are often the final piece of the puzzle. No wonder chefs give sauces, so much thought.

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#Health

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irisplate9-blog · 6 years ago

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foolproof cacio e pepe

* it was good enough for Batali, so it was good enough for me, I rationalized in 2011; what different times those were

I wrote a thing: I wrote an Op-Ed for the New York Times about a favorite subject — cooking and why it’s terrible and you should never do it. Here’s the link. I hope you read, uh, to the end.

Previously

Foolproof Cacio e Pepe

Servings: 2 to 3, or to preference

Time: 15 minutes

Source: Flavio de Maio via Elizabeth Minchilli

Check out Elizabeth Minchilli’s site for a video of Flavio making it himself with an immersion blender.

8 ounces dried spaghetti or tonnarelli

4 ounces aged pecorino romano, finely grated

A lot of freshly ground black pepper

Finish with reserved pecorino and a few grinds of black pepper. Eat immediately.

Source: https://smittenkitchen.com/2018/09/foolproof-cacio-e-pepe/

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gloriacumming43-blog · 7 years ago

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Museum Eating places To Tantalize Your Taste Buds In your Keep At Russell Sq. Hotels

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foursprouthealth-blog · 7 years ago

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27 Fancy Paleo Recipes That Make Date Night Feel Special

New Post has been published on http://foursprout.com/health/27-fancy-paleo-recipes-that-make-date-night-feel-special/

27 Fancy Paleo Recipes That Make Date Night Feel Special

The Paleo diet may be getting more popular by the day, but when it comes to a romantic dinner on the town, finding dishes that don’t come with added sugars or hidden dairy can be surprisingly tricky.

While you could follow the chef into the kitchen and monitor their every move, why not opt for a better (and less awkward) solution by cooking up your own fancy-schmancy Paleo recipes?

Whether you’re channeling your inner caveman or your special someone just really loves ghee, these elegant but easy Paleo recipes can set you up for date nights at home that blow any restaurant menu out of the water—and you can be sure there’s no dairy, gluten, grains, or legumes.

Appetizers

1. Roasted Brussels Sprouts With Garlic Bacon Aioli

Photo: The Real Food RDs

If you’ve got a meat-heavy main dish coming up, use the starter course as a chance to offer your dinner date some veggies. Easy to prep and packed with flavor, these Brussels sprouts and their accompanying dip are as addictive as any fried app and much more fun to eat than a salad.

2. Shrimp, Kiwi, and Pomegranate Verrines

Photo: Paleo Leap

“Verrine” sounds like something to get your apron in a twist over, but it simply refers to a layered appetizer of sorts. In this shrimp-based version, all it takes is four ingredients to create a dish that’s elegant, easy, and all sorts of flavorful.

3. Spicy Tuna and Cucumber Bites

Photo: Paleo Leap

If the Paleo thing makes going out for sushi challenging, these let you satisfy the spicy tuna craving at home. They provide some richness from the fish and avocado but aren’t as filling as rice-filled rolls, so they’re perfect to snack on before it’s entrée time.

4. Caramelized Onion and Bacon Compote on Sweet Potato Crostini

Photo: Little Bits Of

To start a romantic meal on a starchy note, turn to these tater “toasts.” Although the sweet potato isn’t as crispy as sourdough, it’s a perfect vehicle for the almost marmalade-like bacon and onion mixture—and isn’t crostini all about the toppings, anyway?

5. Beet Deviled Eggs

Photo: What Great Grandma Ate

People may dismiss deviled eggs as old-fashioned, but there’s a reason we still see them on dining tables and restaurant menus—they’re tasty! To make them a bit healthier (and a bit more 2018), this recipe goes easy on the Paleo mayo and adds a puréed beet into the filling.

6. Cauliflower Hummus With Kale Pesto

Photo: Tasting Page

Even carb-conscious Paleo people don’t have to give up their favorite dip. Cauliflower steps in for the chickpeas here, and flavored with garlic and tahini, tastes exactly like actual hummus, while a swirl of kale pesto makes it just a bit more special for date night.

7. Bacon-Wrapped Water Chestnuts

Photo: Fed and Fit

Anyone can think of bacon-wrapped asparagus, but dare to be different by using water chestnuts instead. Rolled in coconut sugar and roasted, they may be small, but these crispy, sweet, and salty bundles pack a serious flavor punch.

Main Dishes

8. Lamb Chops With a Cauliflower and Carrot Mash

Photo: Confessions of a Clean Foodie

While pork chops are a great weeknight meal, lamb chops feel just a bit more gourmet, so they’re ideal for a romantic night in. Plated alongside juicy roasted cherry tomatoes and a vibrant veggie mash, this recipe will leave your bellies full and your minds blown.

9. Date Night Seared Scallops With Bacon and Zucchini Noodles

Photo: Kim’s Cravings

Packed with fresh lemon zest and parsley, with bacon providing just a touch of richness, this seafood meal manages to be super satisfying without sending your date into a food coma. Plus, scallops are a well-known aphrodisiac, so there’s that (wink, wink).

10. 15-Minute Filet Mignon With Chimichurri

Photo: Joyful Healthy Eats

Looking to impress your date but don’t want to slog? Here’s your dish. A bright, zippy, and best of all, no-cook chimichurri sauce is drizzled over a steak that’s seared in mere minutes, allowing you to achieve maximum wow factor with minimal effort.

11. Chicken Pad Thai

Photo: Paleo Grubs

Sure, pad Thai is a popular order-in meal for casual, lazy nights. But turn it into date night-worthy stuff by cooking it yourself and make it unlike any take-out version by giving it a Paleo twist. This recipe does use honey (approved on most Paleo plans!), but if you’re on the fence about it, use your caveman-approved sweetener of choice instead.

12. Blood Orange Rosemary Salmon En Papillote

Photo: Nutrition to Fit

We eat with our eyes first, so make a good impression with this pretty little package (literally, it’s cooked inside a parchment wrapper). It opens up to reveal colorful layers of striking blood orange, delicate pink salmon, and bright green asparagus.

13. Pasta Carbonara With Light Zucchini Noodles

Photo: Paleo Hacks

Don’t let the Paleo thing prevent you from enjoying a date night staple like pasta. The right sauce can turn even zucchini noodles into a pretty extraordinary meal, and with eggs, ghee, and coconut cream, this carbonara doesn’t disappoint.

14. Seafood Pumpkin Spaghetti Squash Pasta

Photo: Cotter Crunch

From the spaghetti squash strands mimicking angel hair pasta to the miso-spiked pumpkin and coconut cream sauce and scallops cooked in ghee, not much about this dish is conventional, but every bite is umami heaven. With homemade dishes this creative, who needs restaurants?

15. Steak With Whole30 Bearnaise Sauce

Photo: 40 Aprons

Nothing says special occasion like a steak dinner complete with a fancy French sauce. The tarragon, egg yolks, and shallots are true to the classic recipe, but ghee replacing the butter makes this Bearnaise even better.

16. 6-Ingredient Low-Carb Chicken Marsala

Photo: Wholesome Yum

Yup, marsala wine can be part of a Paleo plan! Put to good use in a simple, five-ingredient mushroom sauce, it makes even basic chicken breast the most memorable dish you’ve had in a while.

17. Paleo Dirty Pumpkin and Sage Risotto

Photo: Food By Mars

If you’re eating like a caveman but your fellow diner isn’t, serve up this nontraditional risotto. The cauliflower rice makes it grain-free, but lots of puréed pumpkin provides that carby comfort to satisfy both palates, while ground meat provides bulk and coconut milk makes it extra creamy. They’ll never complain about the no-rice thing.

18. Pan-Seared Halibut With Citrus Jalapeño Salsa

Photo: Domesticate Me

Date night doesn’t have to always mean decadent, hearty meals. This refreshing halibut dish, with a sweet and spicy fruit and herb salsa, doesn’t skimp on flavor but leaves plenty of room for dessert.

19. Paleo Chicken Parmesan

Photo: Fed and Fit

Don’t let the name of the dish fool you—it’s actually Parmesan free and very much Paleo. And although there isn’t a sprinkling of cheese to be found anywhere on the plate, the almond meal-crusted chicken, rich marinara sauce, and strong basil finish don’t leave much room to miss dairy.

20. Swordfish Steak With Creamy Lemon Basil Sauce

Photo: What Great Grandma Ate

Not used to cooking with swordfish? Even if you’re a first-timer, it’s hard to mess up this recipe. It’s one of the quickest-cooking fish dishes out there, and all you need is a blender to whip up the accompanying sauce.

Desserts

21. Paleo Almond Joy Lava Cakes

Photo: Food Faith Fitness

Thanks to this blogger’s super-easy step-by-step video, those of us who have never dared to attempt lava cake at home can now master the art of the molten center. And if the gooey core isn’t irresistible enough, there’s even a swirl of almond butter hiding inside to take it over the top.

22. Paleo Chocolate Coconut Tart

Photo: Eating Bird Food

Occupying some delicious zone between a mousse and an ice cream cake, these frozen tarts are the perfect way to end any meal with a flourish. They’re so rich and velvety, it’s hard to believe there’s no refined sugar anywhere in the recipe.

23. Salted Dark Chocolate Mousse

Photo: Fit Foodie Finds

Dark chocolate and sea salt are already a pretty perfect match. Blend both up with avocado and coconut cream, and it’s a dessert dream team.

24. Paleo Hazelnut Skillet Brownies

Photo: Food Faith Fitness

Made with hazelnut flour, coconut sugar, and grass-fed butter, these brownies are well within Paleo parameters and tastier than anything you’d get out of a boxed mix. You don’t even need plates for these; just grab two spoons and scoop the chocolaty goodness straight from the skillet.

25. 3-Ingredient Chocolate Covered Date Nut Bars

Photo: Fit Mitten Kitchen

On the bottom, they’re practically energy bars, but the thick, dark chocolate layer on top elevates these date and nut squares to dessert status. They’re as pleasing to the health nut as they are to the chocoholic.

26. Ice Cream Truffles

Photo: Paleo Grubs

If you’ve gone all out with the appetizer and main course, a heavy dessert may not be what you’re looking for. In that case, opt for these frozen treats: They’re bite-size to keep you from feeling overstuffed but still let you end the meal on that all-important sweet note.

27. Grain-Free Peach Apricot Crisp

Photo: Pure Ella

It’s all about natural sources of sweetness in this dessert, which uses both fruit and coconut sugar for flavor. And while most crisp recipes feature oat-based toppings, this one sticks to Paleo-friendly almond flour.

#Health

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foursprout-blog · 7 years ago

Text

27 Fancy Paleo Recipes That Make Date Night Feel Special

New Post has been published on http://foursprout.com/health/27-fancy-paleo-recipes-that-make-date-night-feel-special/

27 Fancy Paleo Recipes That Make Date Night Feel Special

While you could follow the chef into the kitchen and monitor their every move, why not opt for a better (and less awkward) solution by cooking up your own fancy-schmancy Paleo recipes?

Appetizers

1. Roasted Brussels Sprouts With Garlic Bacon Aioli

Photo: The Real Food RDs

2. Shrimp, Kiwi, and Pomegranate Verrines

Photo: Paleo Leap

3. Spicy Tuna and Cucumber Bites

Photo: Paleo Leap

4. Caramelized Onion and Bacon Compote on Sweet Potato Crostini

Photo: Little Bits Of

5. Beet Deviled Eggs

Photo: What Great Grandma Ate

6. Cauliflower Hummus With Kale Pesto

Photo: Tasting Page

7. Bacon-Wrapped Water Chestnuts

Photo: Fed and Fit

Main Dishes

8. Lamb Chops With a Cauliflower and Carrot Mash

Photo: Confessions of a Clean Foodie

9. Date Night Seared Scallops With Bacon and Zucchini Noodles

Photo: Kim’s Cravings

10. 15-Minute Filet Mignon With Chimichurri

Photo: Joyful Healthy Eats

11. Chicken Pad Thai

Photo: Paleo Grubs

12. Blood Orange Rosemary Salmon En Papillote

Photo: Nutrition to Fit

13. Pasta Carbonara With Light Zucchini Noodles

Photo: Paleo Hacks

14. Seafood Pumpkin Spaghetti Squash Pasta

Photo: Cotter Crunch

15. Steak With Whole30 Bearnaise Sauce

Photo: 40 Aprons

16. 6-Ingredient Low-Carb Chicken Marsala

Photo: Wholesome Yum

Yup, marsala wine can be part of a Paleo plan! Put to good use in a simple, five-ingredient mushroom sauce, it makes even basic chicken breast the most memorable dish you’ve had in a while.

17. Paleo Dirty Pumpkin and Sage Risotto

Photo: Food By Mars

18. Pan-Seared Halibut With Citrus Jalapeño Salsa

Photo: Domesticate Me

19. Paleo Chicken Parmesan

Photo: Fed and Fit

20. Swordfish Steak With Creamy Lemon Basil Sauce

Photo: What Great Grandma Ate

Desserts

21. Paleo Almond Joy Lava Cakes

Photo: Food Faith Fitness

22. Paleo Chocolate Coconut Tart

Photo: Eating Bird Food

23. Salted Dark Chocolate Mousse

Photo: Fit Foodie Finds

Dark chocolate and sea salt are already a pretty perfect match. Blend both up with avocado and coconut cream, and it’s a dessert dream team.

24. Paleo Hazelnut Skillet Brownies

Photo: Food Faith Fitness

25. 3-Ingredient Chocolate Covered Date Nut Bars

Photo: Fit Mitten Kitchen

26. Ice Cream Truffles

Photo: Paleo Grubs

27. Grain-Free Peach Apricot Crisp

Photo: Pure Ella

#Health

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