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Main dish

Bibimbap By Chef Esther Choi

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Bibimbap By Chef Esther Choi
Have you tried Bibimbap? We teamed up with James Beard Foundation Greens and Chef Esther Choi to bring you this amazing Korean staple! ??
Author:
Cuisine: Italian
Recipe type: Main dish
Ingredients
  • MEAT MARINADE
  • 8 oz (225 g) ribeye steak, thinly sliced
  • 2 green onions, chopped
  • ½ red chili, thinly sliced
  • 1 clove garlic, thinly sliced
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 2 teaspoons sugar
  • 1 teaspoon mirin
  • BIBIMBAP
  • 1 cup (40 g) fresh spinach
  • ½ cup (120 mL) sesame oil, divided, plus 1 tablespoon
  • 3 tablespoons salt, divided
  • ¼ cup (25 g) bean sprout
  • ½ yellow squash, julienned
  • ½ zucchini, julienned
  • ¼ cup (35 g) daikon radish, julienned
  • ¼ cup (60 mL) water
  • ½ carrot, julienned
  • ¼ cup (20 g) dried shiitake mushroom
  • ½ cup (120 mL) hot water
  • 2 cloves garlic, minced, divided
  • 1 tablespoon gochugaru
  • 2 teaspoons sesame seeds, plus more for garnish
  • 1 cucumber, halved lengthwise, seeded and sliced
  • 4 cups (920 g) purple rice, cooked - equal portions of white, black, and brown rice
  • 4 fried eggs
  • 2 green onions, cut into 2-inch (5-cm) pieces, thinly sliced
  • 1 tablespoon nori seaweed, thinly sliced
  • ¼ cup (20 g) kimchi, thinly sliced, for serving
  • ¼ cup (20 g) gochujang, for serving
Instructions
  1. To marinate the meat, add the ribeye to a medium bowl with the green onion, red chili, garlic, soy sauce, sesame oil, sugar, and mirin. Mix until the meat is well-coated. Marinate in the refrigerator for at least 30 minutes.
  2. Bring a large pot of water to boil over high heat and season generously with salt. Blanch the spinach for 30 seconds, transfer to an ice bath to shock, and drain. Transfer to a small bowl and season with 1 teaspoon of sesame oil, a pinch of salt, and pepper.
  3. Blanch the bean sprouts for 1-2 minutes, then shock the ice bath. Strain and pat dry with a paper towel. Transfer to a small bowl and season with 1 teaspoon sesame oil, a pinch of salt, and pepper.
  4. In a medium skillet over medium heat, add 1 tablespoon of sesame oil, the yellow squash, and 1 teaspoon salt. Sauté for 2-3 minutes, until the squash is softened. Set the squash aside in a small bowl.
  5. In the same skillet over medium heat, add another tablespoon of sesame oil, the zucchini, and 1 teaspoon of salt. Sauté for 2-3 minutes, until the zucchini is softened. Set aside in a small bowl.
  6. Add another tablespoon of sesame oil, the daikon, and a teaspoon of salt to the same skillet and for sauté over medium heat for 30 seconds. Add ¼ cup (60 ml) of water and cook until liquid has evaporated, 4-5 minutes. Set aside in a small bowl.
  7. In the same skillet over medium heat, add another tablespoons of sesame oil, the carrots, and 1 teaspoon of salt and sauté for 2-3 minutes, until softened. Set aside in a small bowl.
  8. In a small bowl, pour the hot water over the dried mushrooms and soak for 5 minutes, or until the mushrooms have softened. Wring out excess moisture from the mushrooms and thinly slice.
  9. In the skillet over medium heat, add 1 tablespoon of sesame oil and sauté 1 minced clove of garlic for 30 seconds, or until fragrant. Add the mushrooms and sauté for 2-3 minutes more. Set aside in a small bowl.
  10. Add the remaining ¼ cup (60 ml) of sesame oil to a liquid measuring cup or small bowl. Add 2 teaspoons of salt, the remaining minced garlic clove, the gochugaru, and sesame seeds and whisk to combine.
  11. Pour a bit of the seasoned oil over the sautéed beans sprouts, sliced cucumber, and blanched spinach, tossing with your fingers to coat.
  12. Heat a large skillet over high heat, then add the ribeye and marinade and stir-fry for 2-3 minutes, until the beef is browned. Remove the pan from the heat.
  13. Assemble the bibimbap: Place the rice in the center of a shallow dish. Add the cucumber, mushrooms, zucchini, carrots, daikon, spinach, bean sprouts, and yellow squash around the sides of the rice. Scoop the beef into the center of the rice and top with the fried egg. Garnish with thinly sliced green onions and nori and a sprinkle of sesame seeds.
  14. Serve the bibimbap with kimchi and gochujang. To eat, mix everything together.
  15. Enjoy!

Watch the recipe video here:

Bibimbap by Chef Esther Choi

Have you tried Bibimbap? We teamed up with James Beard Foundation Greens and Chef Esther Choi to bring you this amazing Korean staple! ??FULL RECIPE: https://tasty.co/recipe/bibimbap-by-chef-esther-choi

Posted by Tasty on Sunday, June 17, 2018

Main dish

Mini Taco S’mores

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Mini Taco S'mores
A genius muffin-tin hack makes quick work of turning out mini taco shells and a kitchen blowtorch gives these gooey dessert tacos a campfire taste. And did we mention the melted chocolate inside?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Ten 8-inch flour tortillas
  • 1 stick (8 tablespoons) unsalted butter, chopped
  • ¼ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 3 cups mini marshmallows
  • Six 1.55-ounce milk chocolate bars, such as Hershey's, broken into rectangles
  • 2 graham cracker sheets, finely crushed
Instructions
  1. Special equipment: a 3-inch round cutter; two 12-cup muffin tins; a kitchen blowtorch
  2. Preheat the oven to 350 degrees F. Use a 3-inch round cookie cutter to cut 34 rounds from the tortillas.
  3. Microwave the butter, sugar and cinnamon in a medium microwave-safe bowl in 30-second intervals, stirring in between each, until the butter is melted. Brush both sides of the tortilla rounds with the butter mixture.
  4. Flip two 12-cup muffin tins upside down. Place the tortilla rounds in between the muffin cups in both directions, folding them to create mini taco shells (you should get 17 per muffin tin). Bake until the shells are crisp and just beginning to turn light golden brown, 11 to 13 minutes.
  5. Carefully overstuff each shell with mini marshmallows while they are still warm and in the muffin tins. Using a kitchen blowtorch, toast the marshmallows until golden brown all over. Stuff 1 milk chocolate rectangle on top of the marshmallows on each taco, pushing it down so the warm marshmallows melt the chocolate. Let sit until partially melted, about 5 minutes, then use the kitchen blowtorch to melt the chocolate completely.
  6. Put the remaining chocolate in a small microwave-safe bowl and microwave in 30-second intervals, stirring in between each, until melted, about 1 minute.
  7. Transfer the tacos to a serving platter, sprinkle with the graham cracker crumbs and serve warm alongside the melted chocolate for dipping.

Watch the recipe video here:

How to Make Mini Taco S'mores

Recipe of the Day: Mini Taco S'mores ?❤️ Save this recipe: http://bit.ly/2JI59IV.

Posted by Food Network on Sunday, June 24, 2018

Main dish

Cajun Shrimp and Rice

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Cajun Shrimp and Rice
Recipe of the Day: Cajun Shrimp and Rice ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tablespoon unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 3 cloves garlic, minced
  • 2 teaspoons Cajun seasoning
  • 1 pound large shrimp, peeled and deveined, tails intact
  • Kosher salt and freshly ground pepper
  • 4 plum tomatoes, chopped
  • 2 bunches scallions, chopped
  • 3 cups cooked white rice
  • 3 tablespoons chopped fresh parsley
  • Lemon wedges, for serving (optional)
Instructions
  1. Heat the butter, olive oil and garlic in a large skillet over medium-high heat until fragrant, about 1 minute. Add the Cajun seasoning and shrimp and cook, stirring, until the shrimp begin to curl, about 1 minute. Season with salt and pepper.
  2. Add the tomatoes and scallions to the skillet and cook, stirring, about 1 minute. Add the rice and ¼ cup water and continue to cook until the rice is warmed through and the shrimp are opaque, about 3 more minutes. Stir in the parsley and serve with lemon, if desired.
  3. Per serving: Calories 357; Fat 11 g (Saturated 3 g); Cholesterol 176 mg; Sodium 537 mg; Carbohydrate 40 g; Fiber 3 g; Protein 23 g

Watch the recipe video here:

How To Make Cajun Shrimp and Rice

Recipe of the Day: Cajun Shrimp and Rice ? Save this recipe: http://bit.ly/2JOGbeF.

Posted by Food Network on Monday, June 25, 2018

Main dish

Beef Stew Gratin

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Beef Stew Gratin
This beef stew gratin is delicious ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 500 g (1 lb) diced beef
  • 50 g (½ cup) plain flour
  • olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 stems celery, diced
  • 2 tablespoons tomato puree
  • 2 cloves garlic, minced
  • 1 pinch fresh rosemary
  • 200 g (1 cup) chopped tomato
  • 125 mL (½ cup) red wine
  • 300 mL (1 ¼ cups) beef stock
  • 2 large potatoes, thinly chopped
  • 2 tablespoons butter, melted
  • salt, to taste
  • pepper, to taste
  • fresh thyme
  • 50 g (½ cup) gruyère cheese, grated
Instructions
  1. Preheat oven to 180°C (350˚F).
  2. Add salt and pepper to the flour and use it to coat the diced beef. Brown off beef in a deep ovenproof pan with olive oil. Remove from pan.
  3. Add more oil and fry the onions until translucent. Add the carrots and celery and fry for another 3-5 minutes. Add the garlic and fry for 2 minutes together with the beef.
  4. Add in the tomato puree and rosemary and fry for a further 2-3 minutes. Add the chopped tomato and cook for 2 minutes.
  5. Add the red wine and allow to reduce slightly. Add the beef stock and allow to reduce for 10 minutes.
  6. Cover the pot with a lid and cook for 2 hours.
  7. Remove and cover the top of the stew with thinly-chopped peeled potatoes, arranged so they are overlapping slightly.
  8. Cover with melted butter, salt, pepper, and thyme and cook for a further 45 minutes at 200°C (400˚F) with the lid off.
  9. Remove from oven once potatoes are cooked and cover with the grated gruyere. Grill on high for 5-10 minutes until cheese is bubbling.
  10. Enjoy!

Watch the recipe video here:

Beef Stew Gratin

This beef stew gratin is delicious ?RECIPE: https://tasty.co/recipe/beef-stew-gratin

Posted by Proper Tasty on Friday, May 25, 2018

Main dish

Chicken Tikka Biryani

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Chicken Tikka Biryani
Homemade chicken tikka biryani because making it yourself is much more fun! ?
Author:
Cuisine: Indian
Recipe type: Main dish
Ingredients
CHICKEN TIKKA
  • 600 g (1 ⅓ lb) chicken breast
  • 400 mL (1 ⅔ cups) natural yogurt
  • 1 tablespoon lemon juice
  • 2 tablespoons ginger garlic paste
  • 2 tablespoons tikka masala sauce
  • 1 tablespoon red chili powder
  • ½ teaspoon turmeric powder
  • 1 teaspoon salt
CURRY
  • 2 tablespoons oil
  • 1 onion, finely chopped
  • 2 tablespoons ginger garlic paste
  • 1 teaspoon cumin seed
  • 2 black peppercorns
  • 2 cloves
  • 1 teaspoon red chili powder
  • ½ teaspoon coriander powder
  • 1 teaspoon garam masala powder
  • 1 teaspoon salt
  • 2 tomatoes, finely chopped
  • 100 mL (½ cup) natural yogurt
  • 100 mL (⅓ cup) water
RICE
  • 400 mL (1 ⅔ cups) water
  • 300 g (1 ½ cups) basmati rice, soaked for at least 20 minutes
  • 1 bay leaf
  • ½ teaspoon cumin seed
BIRYANI ASSEMBLY
  • 200 g (1 ½ cups) onion, carmelised
  • 20 g (½ cup) fresh coriander, finely chopped
  • 1 tablespoon oil
  • 200 mL (1 cup) water, saffron-infused
Instructions
  1. Preheat the oven 220˚C (430˚F).
  2. Combine all the chicken tikka ingredients and marinate in the fridge for at least 1 hour.
  3. Skewer the marinated chicken pieces on bamboo skewers, then place them over a baking tray lined with parchment paper, making sure there is space underneath the chicken to help distribute the heat more evenly.
  4. Reserve the chicken tikka marinade for later use.
  5. Bake the chicken skewers for about 15 minutes, until slightly dark brown on the edges and cooked throughout.
  6. Heat oil in a large pot over medium heat, then sauté the onions with the herbs and spices until just browned.
  7. Add in the chopped tomatoes and fry till soft.
  8. Pour in the yogurt, water, and reserved tikka marinade, and mix it well with the vegetables and spices.
  9. Bring the mixture to a boil, add in the chicken and cook for a further 4-5 minutes. Set aside.
  10. In a large pot, assemble your biryani in the following layers: ⅓ rice, ½ chicken curry, ½ caramelised onion, ½ coriander, ⅓ rice, oil, ½ of the saffron-infused water, ½ chicken curry, ⅓ rice, the rest of the saffron-infused water, ½ caramelised onion, and finally top with the remaining coriander.
  11. Simmer the biryani over a low heat for 10 minutes or until all the water is absorbed and the rice and chicken are heated throughout.
  12. Enjoy!

Watch the recipe video here:

Chicken Tikka Biryani

Homemade chicken tikka biryani because making it yourself is much more fun! ?RECIPE: https://tasty.co/recipe/chicken-tikka-biryani

Posted by Proper Tasty on Saturday, May 26, 2018

Main dish

Poori & Aloo Sabzi

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Poori & Aloo Sabzi
Have you ever tried poori & aloo? Ritu and Swasti show us their recipe! ✨
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
POORI
  • 4 cups (500 g) whole wheat flour
  • 1 tablespoon oil, plus more for dipping frying
  • 1 cup (240 mL) water, or as needed
ALOO SABZIA
  • 1 tablespoon ghee
  • 1 teaspoon cumin seed
  • 1 large white onion, thinly sliced
  • ¼ teaspoon ginger, minced
  • ½ teaspoon turmeric
  • 1 large tomato, finely chopped
  • salt, to taste
  • 1 ½ tablespoons curry powder
  • 1 ½ lb (680 g) potato, cooked and peeled
  • ½ cup (75 g) frozen peas, thawed
  • 2 cups (480 mL) water
  • fresh cilantro leaves, for garnish
Instructions
  1. Add the flour to a large bowl. Sprinkle the oil over the flour and mix with your hands. The mixture should feel like sand.
  2. Add a bit of water at a time and knead into the flour. When the dough is ready, it should form a ball and not stick to your fingers.
  3. Cover the dough with damp towel so it doesn’t dry out.
  4. Heat the oil in a deep pot until it reaches 350˚F (170˚C).
  5. Form the dough into ping-pong size balls. Dip the balls into a small bowl of canola oil and roll them out into flat 2-inch (5 cm) circle shapes.
  6. Immediately drop the rolled dough into the oil. Use a spider to keep the dough submerged in the oil. Once it is puffed up, turn over and cook other side. Fry until golden brown, 2-3 minutes.
  7. ALOO: Melt the ghee in a large pot over medium heat. Once the ghee is completely melted, add the cumin seeds and toast until aromatic, 2-3 minutes.
  8. Add the onion and ginger to the pot. Cover and cook until the onion is soft and translucent, about 5 minutes.
  9. Add the turmeric and mix well. Add the chopped tomato and season with salt. Cover and cook until the tomato is very soft, about 10 minutes.
  10. Add the curry powder and mix well. Add the potatoes and peas, and mix well to incorporate. Add the water, cover, and cook for 10 minutes, or until the soup thickens.
  11. Garnish with cilantro.
  12. Enjoy!

Watch the recipe video here:

Poori & Aloo as made by Ritu and Swasti

Have you ever tried poori & aloo? Ritu and Swasti show us their recipe! ✨FULL RECIPE: https://tasty.co/recipe/poori-aloo-sabzi

Posted by Tasty on Tuesday, May 29, 2018

Main dish

Skillet Pizza Chicken

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Skillet Pizza Chicken
Through the deep, mysterious currents that flow through this world, we've unearthed two facts: you guys have quite a thing for chicken. And for pizza. Naturally, us doing what we do, we've reached the simple conclusion that combining these two titans of viral cuisine will make you happy. Please, therefore, enjoy this Skillet Pizza Chicken.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 5 chicken breasts
  • 2 tbsp olive oil
  • 2 tbsp oregano
  • 1 tbsp chilli flakes
  • 1 tbsp sea salt
  • 1 tsp black pepper
  • 1 large onion, diced
  • 2 garlic cloves, crushed
  • 2 x 400g tins passata
  • Pinch of salt
  • 1 ball mozzarella, ripped
  • 10 slices pepperoni
Instructions
  1. In a bowl, drizzle the chicken with the olive oil, oregano, salt, pepper and chilli flakes.
  2. Heat a skillet with a little oil and brown the chicken pieces on both sides. Remove from the heat and turn down the temperature.
  3. Add a little more oil and cook the onion and garlic until soft. Pour in the passata and stir everything together, then cover with a lid and allow the sauce to thicken for a bit.
  4. Put the chicken back in and simmer in the sauce until cooked through.
  5. Scatter with mozzarella and pepperoni and grill for five minutes until bubbling and melty.
  6. Serve with delicious fries.

Watch the recipe video here:

Skillet Pizza Chicken

Skillet Pizza Chicken

Posted by Twisted on Monday, July 30, 2018

Main dish

Chicken Parm Crunch Wrap

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Chicken Parm Crunch Wrap
The things you can do with a tortilla; this Aztec staple has been bent, twisted, fried and crushed into a bewildering number and variety of dishes, from the sublime to the awful with everything in between. One of our finest creations at Twisted is the giant crunch wrap - an elegant arrangement of these ancient flatbreads with pretty much anything you want in the middle. We've plumped for chicken parm and all the melty, crunchy fun that ensues.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tbsp olive oil
  • 2 garlic cloves, crushed
  • 800g passata
  • 1 tbsp dried oregano
  • 1 tsp salt
  • ½ tbsp sugar
  • 1 tsp black pepper
  • 5 chicken breasts
  • 300g plain flour
  • 1 tbsp fine sea salt
  • 200g panko breadcrumbs
  • 100g parmesan, finely grated
  • 3 eggs, beaten with a little milk
  • 1 ltr groundnut oil
  • 7 large flour tortillas
  • Grated mozzarella
Instructions
  1. Preheat the oven to 180°C.
  2. Make the sauce - fry the garlic in the oil until fragrant, then pour in the passata - be careful and have a lid ready as it will spatter. Stir in the oregano, salt and pepper. Leave to simmer gently and reduce until it's almost a paste.
  3. Meanwhile, bash the chicken breasts out until they are around 1.5 cm thick.
  4. Place the flour, egg wash and breadcrumbs in bowls. Season the flour with the salt and thoroughly mix the grated parmesan with the breadcrumbs.
  5. Dip the chicken breasts in the flour, shake off excess, then in the egg mix, then finally the breadcrumbs.
  6. Heat the oil to 170°C in a wide, heavy pan. Fry the coated chicken breasts in batches, turning frequently, until crisp and golden. Remove from the oil, dab with paper towel and leave to dry on a wire cooling rack.
  7. In a skillet arrange the tortillas in a flower shape around the edges with one tortilla in the middle. Place the chicken pieces on top. Cover with the sauce and the grated mozzarella. Add another tortilla on top and fold over the edges to create a giant wrap shape. Place a heavy object on top to squash the tortillas into submission, then bake for around 20 minutes.

Watch the recipe video here:

Chicken Parm Crunch Wrap

Chicken Parm Crunch Wrap

Posted by Twisted on Monday, July 30, 2018

Main dish

German Potato Salad

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German Potato Salad
Recipe of the Day: Bobby Flay's German Potato Salad
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 pounds new potatoes
  • 1 yellow onion, quartered
  • ½ pound bacon, diced
  • 1 large red onion, diced
  • ¾ cup cider vinegar
  • 1 tablespoon Dijon mustard
  • ¼ cup canola oil or olive oil
  • Salt and freshly ground pepper
  • 8 green onions, thinly sliced
  • ¼ cup chopped fresh parsley leaves
Instructions
  1. Preheat the grill to high. Place potatoes in a large pot with the yellow onion and cover with cold water. Cook, on the grates of the grill, or on a burner, until tender. Drain, discard the onion, and cut the potatoes into cubes when cool enough to handle. Place the potatoes in a large bowl and cover to keep warm.
  2. Place a large saute pan on the grates of the grill. Add the bacon and cook until crisp. Remove the bacon with a slotted spoon and drain on a paper towel-lined plate. Add the red onion to the rendered bacon fat and cook until soft, about 3 to 4 minutes. Carefully add the vinegar and mustard and cook for 2 more minutes. Whisk in the oil and season, to taste, with salt and pepper. Add the hot dressing to the potatoes and toss gently to coat. Fold in the green onions and parsley. Season again with salt and pepper, to taste.

Watch the recipe video here:

How To Make German Potato Salad

Recipe of the Day: Bobby Flay's German Potato Salad Save the recipe: http://bit.ly/2Msn3Ab.

Posted by Food Network on Monday, July 2, 2018

Main dish

Chicken Pot Hotdish

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Chicken Pot Hotdish
Tater tots + chicken pot pie? We're SO ready for Chicken Pot Hotdish.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 tablespoons unsalted butter
  • 3 carrots, chopped into ½-inch pieces
  • 1 large onion, finely chopped
  • Kosher salt
  • 6 tablespoons all-purpose flour
  • 3 cups whole milk
  • Chicken soup mix for 3 cups broth (about 1 tablespoon)
  • 1½ pounds boneless, skinless chicken thighs, chopped into ½-by-3/4-inch pieces
  • ¾ cup frozen peas
  • ½ teaspoon dried thyme
  • Freshly ground black pepper
  • 1½ pounds frozen tater tots
  • Ketchup, for serving, optional
Instructions
  1. Preheat the oven to 400 degrees F.
  2. In a large skillet over medium-high heat, melt the butter. Add the carrots, onion and a pinch of salt and cook, stirring, until soft, about 10 minutes. Stir in the flour until combined and then cook for 1 minute. Add half the milk and cook, whisking continuously, until thickened, about 5 minutes; repeat with the remaining milk. Stir in the chicken soup mix and then add the chicken, peas, thyme and a few turns of pepper. Simmer, stirring often, until the chicken is cooked through and no longer pink, 10 to 15 minutes. Taste the mixture and adjust the seasonings if desired.
  3. Transfer the mixture to an 8-by-11-inch baking dish (or other 3-quart ovensafe dish) and then cover with the tater tots. Make them snuggly and neat. Bake until the tots are golden brown; begin checking for doneness at 30 minutes. Let cool slightly and serve with ketchup, if desired.

Watch the recipe video here:

How to Make Molly's Chicken Pot Hotdish

Tater tots + chicken pot pie? We're SO ready for Chicken Pot Hotdish. Watch Molly Yeh on #GirlMeetsFarm > Sundays at 11a|10c

Posted by Food Network on Saturday, July 28, 2018