Hi friends, it'' s Rosie from I Heart
Recipes, and in this video, I'' m going to show you just how to make homemade salisbury steak. If you like the measurements, please make certain to see my blog site, I Heart Recipes.com. I'' m mosting likely to start with my hamburger. I'' m using previously icy ground beef, yet you can make use of fresh. We'' re mosting likely to break open one egg and we'' re going to position it – or put it on in that dish with the meat. I spray in some completely dry breadcrumbs – I'' m making use of panko, yet you can use routine breadcrumbs. And I'' m. going to include some diced garlic.I ' m now going to'shower in some.
Worcestershire – or Worcestershure … or whatever you call it, due to the fact that you understand I.
can'' t pronounce it. And currently we'' re mosting likely to sprinkle in some flavoring salt, or. salt-free spices. Use your hands or kitchen area utensil to ensure whatever.
is well integrated. And please do not neglect to give my video clip a thumbs up. It.
assists me out a ton and I would truly appreciate it if you reveal some love and.
support. I'' m now mosting likely to take the meat and I'' m mosting likely to form four large patties. You can make about 8 tiny patties.We ' re now if you desire your patties smaller sized. going to'walk over to our stovetop. And in my frying pan below, I'' m mosting likely to shower in.
some oil. I'' m using olive oil however you can make use of a different oil. I turn the warm up.
to medium, and currently I'' m going to start including my patties into the frying pan. So currently.
we'' re mosting likely to simply fry the patties until they'' browned and re wonderful on each. side, just like so. And again the warm is on medium and we'' re going to leave it on.
tool until I state otherwise. When the patties are cooking, I'' m simply. going to head over to my chopping board and I'' m mosting likely to cut and dice some.
onions. And as soon as each side of the patty is well browned, we'' re going
to remove. the patties out of our frying pan there. Now we'' re mosting likely to fry our onions. And I.
kind of chopped my onions thick and wonderful, however you can chop them up or dice them.

up finer if you choose.You ' re

simply going to fry your onions till they'' re great. and transparent. And now we are mosting likely to sprinkle in some all-purpose flour. Mix.
whatever up until all of the onions are perfectly covered with the flour. And currently.
you'' re going to add in some catsup. Mix every little thing until well integrated. And last.
Not least, we'' re going to add in some beef broth.Now put on ' t neglect, if you'want. to publish out your totally free copy of this recipe, it can be located on my blog site, I. Heart Recipes.com.
If you ' re viewing this on YouTube, I will certainly leave a web link down. We ' re currently going to
start adding our patties back into right into pan. The warm is still on tool, and we ' re going to let our patties prepare inside.
And after that time is up, you are done. And if you want, you.
can add some cornbread on the side and you, my dear, stay in business.
Thank you so. much for enjoying. Please give my recipe a shot. If you sanctuary ' t already, offer this video a thumbs up, share it with your good friends, and. don ' t neglect to visit me on YouTube every Sunday and Wednesday for brand-new video clip uploads.

And now we'' re going to sprinkle in some flavoring salt, or. And once again the warm is on tool and we'' re going to leave it on.
Currently we'' re going to fry our onions. We ' re currently going to
start begin our patties back into right into pan. The heat is still on medium, and we ' re going to allow our patties cook inside.

Lillie’s Kitchen

WELCOME TO MAMA SUGARBACK'' S. Y ' ALL ALL SET TO ORDER? -YEAH.- ALL RIGHT, INFANT.
– ALL RIGHT. – [chuckles] YOU RECOGNIZE WHAT? WHY AM I TRYING TO FRONT? SCRATCH EVERYTHING. GIVE ME SOME OKRA AND SOME FRIED RED SNAPPER. AND WOMAN, YOU RECOGNIZE I WANT SOME CHITLINS. – ALL RIGHT NOW. – Y'' ALL OBTAINED HAM HOCKS?- NATURALLY.- WELL, THAT'' S WHAT I DESIRE. I DESIRE A PLATE OF HAM HOCKS, DEEP-FRIED, BLACKENED, AND SERVED ON A BED OF MUSTARD GREENS. – PIG FEET I WANT SOME PIG FEET.
AND OH, OH! AND YOU RECOGNIZE WHAT ELSE? – I JUST BORE IN MIND WHAT I DESIRE.
– DONKEY TEETH? – STRAIGHT OUT A DONKEY'' S MOUTH.YOU KNOW WHAT? [bleep] IT ANY ANIMAL TOOTH WILL CERTAINLY DO. I WANT YOU TO STICK IT IN SOME HONEY LUSTER, FRY IT WITH FAT BACK, AND OFFER IT.
IN AN OLD TIN COFFEE CAN. UP TO THIS POINT RIGHT NOW. – YOU DESIRED A HUMAN FOOT?
– OH, DEFINITELY. -OH, YEAH, YEAH. YOU GOT TA PUT SAUCE ON THAT.
[chokes] – UGH.

WELCOME TO MAMA SUGARBACK'' S. Y ' ALL READY TO ORDER? I DESIRED SOME PIG FEET.
– I JUST KEPT IN MIND WHAT I WANT. – YOU WANT A HUMAN FOOT? -OH, YEAH, YEAH.

Lillie’s Kitchen

Audiences like you make
this program feasible. Support your neighborhood
PBS terminal. >> > > ANTHONY BOURDAIN:
In this episode, Cook Sean Brock discovers a necessary component
of Southern cuisine– rice. Specifically,
Make this with anything. It'' s the coolest point. Man, that'' s good.
Carolina Gold rice.

>> > > That ' s right >>. > > BROCK: So I just included a.
little of easy smoked sausage.
and some aged nation pork. I'' ve had this ham hanging in my.
garage for four years. The older pork obtains the much more.
> > BROCK: Little bell pepper,.
green and red. >> > > The concept behind perlou is.
taking all the components and making them support.
active ingredients, not the main event, and creating the texture with.
those components for rice.

>> > > BROCK:'I ' ve been cooking. considering that I was 17 years old, and I put on'' t obtain worried food preparation. for lots of people, but I obtain nervous cooking.
> > Oh, quit it. > > BROCK: So I believe at this.
point we'' ll include the rice. The desired Carolina Gold. Just a little really, truly.
light hen supply. And I'' m also going to include. oyster liquor. We have some actually wonderful,. briny oysters in Charleston.'I ' m going to include. the tomato currently, as well. One point that I ' ve
been. believing a whole lot about recently was simply the concept and appeal of.
a society built around rice, a rice society. And Charleston was.
a rice culture. Then, what do you say,.
from 1930 to 2000, no person was actually expanding.
commercial rice. It wasn'' t part of. the society anymore.What if that

never taken place? Would certainly we be sitting about.
consuming rice red wine? >> > > We would. We would certainly be such a representation. of Asian society. Which brings us to the tacky.
phrase, or the fantastic phrase, depending on who'' s saying it, “” Charlestonians.
are like Asians– they praise their forefathers.
and consume rice.”” (laughing) >> > > BROCK: So the meal has been.
cooking for around 15 mins, and the rice is virtually there–.
That'' s when I like to just kind. And I like the technique of. And simply a little bit of spice, cayenne and simply
some.
Get that going,. allow that rice finish and let the shrimp similar to. gradually, slowly come up.
, if you do this properly.. with a cast iron pan that holds in that warm, you ' ll obtain that very slim layer.
Cooking has to do with utilizing. all your detects.
I can tell the water.
is cooked away and currently the rice is starting to >>. get'crunchy on the base. >> > > That ' s seeming quite good. > > BROCK: The shrimp are pretty. much there which ' s when we add in. the oysters. Season with some lemon juice. And a touch of this hot sauce.
that we make, for acid and a touch of warm. And after that fresh sliced parsley. >> > > Mmm, that smells fabulous. That looks incredible. >> > > BROCK: And then I'' m going
to. put the crunchy things on top. So you can see, that'' s the good. things there, just scrape that.
> > That ' s gorgeous. > > BROCK:.
This goes on top. This is some good, fresh.
environment-friendly onions. Love the method that brightens. it up'. That ' s it.
God, that'' s fantastic! That is great.
This is the taste. >> of the South below.
> > BOURDAIN: A quick background. of rice in the Lowcountry. 1685, rice shows up in the.
South Carolina Lowcountry. Where we'' re
not. 100 percent sure, however all evidence.
factors to West Africa. The location of the Lowcountry.
makes it ideal for rice crops to flourish. Venetians, with their knowledge.
of irrigation, are the first to expand the rice.
in the nests. And Indigenous Americans.
worked the land. Eventually slaves brought.
from West Africa take control of working the areas. And with that, rice not only.
ends up being the main element of the economy.
of South Carolina, it also becomes the main.
ingredient in its food, referred to as the Carolina Rice.
Kitchen area. The rice of choice.
was Carolina Gold, coveted worldwide for its.
premium taste and texture. Quick forward to 1861. The Civil Battle bursts out and so starts completion of rice.
in the South. 1865, the battle ends,.
No one'' s functioning rice fields. Rice ' s decrease proceeds.
of Carolina Gold rice is collected. 1930, the Great Depression.
collections in and America'' s food supply begins.
to decrease and plants,.
like Carolina Gold rice, are abandoned and failed to remember.1943, Uncle Ben'' s rice is. presented to the world and becomes the top marketing rice.
in the nation from 1950 till 1990. 1998. Anson Mills is produced.
by Glenn Roberts with the sole objective of.
reintroducing the globe to Carolina Gold rice and the.
other shed plants of the South. 2004, Glenn develops the Carolina.
Gold Rice Foundation to promote research study concentrated.
on heirloom grains. 2013, Cook Sean Brock can cook.
timeless, Lowcountry dishes with the rice they were meant to.
be served with, Carolina Gold.

>> > > BROCK: This dish is quickly.
ending up being the most popular recipe at McCrady'' s restaurant
in. Charleston. And what ' s ironic concerning that. is it ' s just a bowl of rice.
Carolina Gold rice. This rice entered into Charleston. in 1685, and promptly turn into one of the. essential plants that the Lowcountry ' s ever before seen.
A great deal of individuals state that rice. was accountable for the wide range of Charleston.And this rice is really really,.
very unique. It'' s matured for three years in.
barrels with wild bay plants. These bay plants grow throughout.
Charleston. It'' s part of the taste buds. of the Lowcountry. Therefore this'strategy that ' s. called Charleston gelato, it ' s actually an extremely unique means. to'prepare this rice.
It ' s practically like cooking pasta. in such a way.
You parboil it. I bring the water up.
And you simply leave it there. for about 15 mins.
When we serve this recipe. in the restaurant, the cooks recognize that when it. comes to the pass, for me to taste,. that it has to be ideal.
I would certainly claim 90 % of the time,. they ' re shivering, such as this, to hand me the spoon.
Since if they overcook. the rice, they go outside, I make them call Glenn Roberts and clarify to him. “what they just did.
“You call Glenn Roberts right.
I ' m just kidding. You need to have seen the appearance. It'' s time to drain this,.
this right into an extremely also layer, as thin as you can.
perhaps make it. If you number this up, that'' s going to remain very,. really hot and hold warmth and overcook the rice. I like to place new bay,.
sliding it below. And then some.
actually excellent butter. Simply gives you a little bit.
of that luxury that the rice deserves. This is going to go.
right into the stove at 200 levels. This rice educated me.
an amazing lesson. If it'' s excellent in the field,
. it will be perfect in home plate. Which takes a long period of time.
to learn as a cook. And chefs, chefs, we live.
for minutes like that. Yet you can'' t force those
. moments, they simply occur. And my own occurred.
over a dish of rice. Damn, I simply got deep.
on some rice. (laughing) So, the rice is just taking in.
the butter.What I like concerning the Charleston. ice lotion method– after the rice is cooked,. it remains in single grains.
And the factor I assume that ' s. important is since we ' ve
gone through via this.
Look at exactly how gorgeous that is. Single grain, pearly white,.
perfect little grains of rice. That'' s all you need for.
joy right there. That'' s why they call it. Charleston ice cream, the method it piles up like that. And afterwards we add lots.
of flowers and herbs and sprouts and leaves, so that each bite.
you obtain something different.So to complete it

we include this,. which is benne. Benne came right into the Lowcountry.
in 1800 from West Africa, and for this meal provides.
superb appearance and some actually pleasant.
resentment to cut through the sweetness.
and the butter of the rice. I think why individuals truly.
love this recipe is due to the fact that we enjoy telling.
stories in the South and we love dishes.
that inform stories. And I think the very best tales.
concerning food are the ones that tell a story of a.
specific individual or a location or a time, and this meal.
has all three.It ' s

the tale of rice,.
its journey in Charleston, and the individual, Glenn Roberts,.
that was crazy sufficient to quit every little thing that he was.
doing and expand this plant. To me that'' s why it
' s such. a lovely meal. Hoppin ' John is an extremely', very. simple dish. It ' s rice and peas.
You understand, if you believe regarding it,. every society has rice and
peas. Rice and beans,. something like this. This set is very, very unique because these components. inform an extremely great tale.
I go to a restaurant, I get Hoppin ' John. The rice tasted like cardboard.
The peas tasted like mud,. It wasn ' t the cook ' s fault. At the time in 1998, no one was. expanding Carolina Gold rice.
That ' s why that dish.
tasted dreadful. It was made with substandard rice.
and beans. It ' s a remarkable tale concerning. why we'must maintain and conserve treasure ingredients. Initially we ' ll prepare the peas
. And these are an extremely unique.

cowpea from West Africa.Something that'' s. very, very essential is to saturate them over night to ensure that they soften and it'' s. easier for them to cook. I such as to begin with a little.
little butter. And after that your classic mirepoix. A little bit of jalapeno.
and garlic. And when this is simply, like,.
softened a little bit, you can throw in the peas. Throw that around. And after that some kind of light pork.
brew or chicken supply. So this is going to come.
to a simmer, and then rest there for regarding an.
hour, extremely low warmth, covered. And I'' ll always throw them.
in the alcohol. The fluid therein.
we call pot liquor. And that'' s, like,. that'' s the excellent stuff.
That'' s ' cause truly that fluid. that ' s in there grabs the flavor of. whatever ' s in the pot. Rice time. So currently the rice has.
gradually cooked in the stove, and afterwards our peas, which are.
beautifully braised and soft. After that a little drizzle. of the red pea gravy, which is simply a puree of. that pot alcohol and the peas.And then we normally garnish it. with whatever is fresh
and tasty and lively. Currently, around here, there'' s. a great deal of lovely wild woodruff that has this great tropical.
celery kind of flavor. And that'' s
it,. Lowcountry Hoppin ' John. And it'' s paradoxical that I went.
from tasting this dish, believing it was horrible,.
to it becoming my favorite meal to eat in the Lowcountry. I can eat this.
every day. And these components.
are simply amazing. I'' m right here with Ed Lee.
of Louisville, Kentucky, and today we'' re mosting likely to make. >> barbecue. > > Korean barbeque.
Yes, this is sort of just how I ate. as a kid maturing. This is a rather standard.
Oriental table. You understand, it'' s a starch,. it'' s a barbeque, and it ' s a bunch of pickles.

I know you use these people, too.This is Anson Mills rice grits. You understand, in Asia, there'' s a. massive custom of broken rice. This is the precise very same product. It'' s inexpensive littles rice. that was left over after the milling procedure that.
they would offer to peasants … >> > > BROCK: Yeah, in the.
Lowcountry, this was servant food. Yeah, this was the unsellable,.
unusable by-product of rice manufacturing that was.
discredited. >> > > Which is funny because currently.
we'' ve come full circle where people are really.
wanting this more than the attractive stuff, so … >> > > BROCK: What takes place is when.
it'' s damaged like that, you can see, on my hand, right away the starch takes.
> > I just made this just
the wayMethod > > BROCK: Ah, so fragrant.
it'' s damaged … >> > >'It ' s excellent. >> > > This is the least expensive cut.
of pork, sliced up real thin. It'' s already obtained a little of.
marinade in it, yet I'' m mosting likely to toss Korean
. chili, fermented chili paste. You simply toss like a glob.
of that in there. >> > > BROCK: So this in fact has.
rice in it. >> > > Yup, and it'' s also got.
Fermented soy in it. And just a little bit.
of barbeque sauce that we make in our restaurant. >> > > Simply throw this on the grill.
for a couple of seconds and we'' re prepared to roll. Oh, guy, that'' s >> hot.
That ' s going to taste so great,. > > What ' s the temperature.
> > So this is it. I'' m going to offer you.
like an excellent Korean child … and make you a rice bowl. I like cooking the rice.
in the Dutch oven. You obtain a bit of that.
crisp on the bottom. Take a bit of the pork,.
dump it over the rice. All this nice little grease.
And then actually it'' s up to you–. > > BROCK: So what do we have? It'' s generally boudin except.
> > BROCK: Mmm. > > You understand what I'' ve observed? You like to squeeze.
all your food. >> > > BROCK: What, I do that? >> > > Like really squeeze it hard.So these

are insane due to the fact that I grew up consuming.
this stuff all the time. It'' s basically steamed peanuts,.
It'' s an Oriental variation. And I constantly say it ' s funny,. people always think about kimchi and they assume.
of cabbage kimchi. This is all kimchi. And, actually, to me, kimchi is.
simply the same word as pickle. You can pickle anything,.
> > Gorgeous. My mother would be.
really honored. That'' s excellent >>, isn ' t it? > > BROCK: Oriental food to'me is.
It ' s just like consuming. > > I feel like there ' s a. Southern mindset in food, and there ' s like a Korean.
that line where they intersect.

>> > > BROCK: Yeah. >> > > And where they do, if you can.
type of recognize it and develop foods around it,.
it'' s truly interesting. >> > > BROCK
:. And that ' s your cuisine, that ' s why it ' s so damn excellent. >> > > You recognize what you'' ve. reached do after this? We consume this,.
go get a foot massage and karaoke and call it a night. (laughing) >> > > BROCK: The Carolina Rice.
Kitchen area is what I believe to be the initial real American Creole.
cuisine. It'' s basically two points. It'' s a collection of components that are crucial to healthy.
soil, by means of plant rotations, and it'' s the social impacts.
of individuals that belonged to functioning.
those areas, bringing the rice in and.
mentor agricultural practices. The Venetian rice farmers and the Indigenous Americans functioning.
the field, and obviously in my point of view the.
most significant impact, West Africa. You take those points.
and you enjoy those components travel from those components of.
the globe into the Lowcountry and their trip right into the.
kitchen area of the rice ranch onto the table.
right into the huge house.And that ' s

the.
Carolina Rice Cooking Area. And it is certainly my most significant.
Inspiration right now due to the fact that we'' re. in the center of recovering this cuisine. We'' re right in the middle of.
reconstructing this rice kitchen that is so incredibly tasty and it'' s one of one of the most.
exciting times to be cooking in the South.

And so this'method that ' s. called Charleston ice lotion, it ' s in fact a really unique method. To me that'' s why it
' s such. It wasn ' t the cook ' s fault. That'' s ' cause actually that fluid. > > I really feel like there ' s a. Southern way of thinking in food, and there ' s like an Oriental.

Lillie’s Kitchen

– IT'' S SO RICH IN HISTORY. – I GREW UP IN An AREA SUCH AS THIS. – OH, YEAH, I GREW UP IN A COMMUNITY EXACTLY LIKE THIS. – ALL RIGHT, WELCOME TO MOM SUGARBACK'' S. Y ' ALL READY TO ORDER? -YEAH. CAN I HAVE A POULTRY FRIED STEAK WITH GRAVY AND A COLA? – OK. – I WILL HAVE THE BAKED BEEF SHORT RIBS WITH COLLARD ECO-FRIENDLIES, AND THROW DOWN A FEW OF THAT CORNBREAD. – ALL RIGHT, BABE. – YOU RECOGNIZE WHAT? HOLD UP A SECOND. I'' M ADDITIONALLY GON NA HAVE SOME OF THEM COLLARD GREENS AND CORNBREAD BUT HOOK A BROTHER UP WITH SOME OF THEM HOT LINKS. – ALL RIGHT.
YOU KNOW WHAT?- ALL RIGHT CURRENTLY. I DESIRED SOME PIG FEET.
AND OH, OH! AND YOU UNDERSTAND WHAT ELSE? – I SIMPLY KEPT IN MIND WHAT I DESIRE.
– DONKEY TEETH? – STRAIGHT OUT A DONKEY'' S MOUTH. YOU KNOW WHAT? [bleep] IT ANY ANIMAL TOOTH WILL DO. I DESIRED YOU TO STICK IT IN SOME HONEY LUSTER, FRY IT WITH FAT BACK, AND OFFER IT.
IN AN OLD TIN COFFEE CANISTER. UP TO THIS POINT RIGHT NOW. – YOU DESIRED A HUMAN FOOT?
– OH, DEFINITELY. -OH, YEAH, YEAH. YOU OBTAINED TA PUT GRAVY ON THAT.
[chokes] – UGH.

WELCOME TO MOTHER SUGARBACK'' S. Y ' ALL PREPARED TO ORDER? I WANT SOME PIG FEET.
– I SIMPLY BORE IN MIND WHAT I WANT. – YOU WANT A HUMAN FOOT? -OH, YEAH, YEAH.

Lillie’s Kitchen

2 tbsp all-purpose flour. 1/2 tsp newly ground pepper. 1 extra pound/ 450g beef cooking meat. Hi Everybody. throw and add the beef to coat well. Warm 2 tablespoon of the oil in a big pot. Include the beef to the frying pan. 4 tbsp Butter. Chef, turning the pieces till beef is browned on all sides, about 5 minutes per batch. 1 medium onion. 4 medium carrots. Get rid of the beef from the pot. Include 2 tbsp merlot vinegar. and 1 cup (240 ml) red white wine. Cook over medium-high heat, scuffing the frying pan with a wooden spoon to loosen up any type of browned bits. 2 bay leaves. 3 1/2 mugs/ 830 ml beef homemade, low-sodium or brew tinned. Include the beef. Cover and cook, till the beef is tender, concerning 1 hour. 2 big potatoes. Add the onions and carrots and simmer, covered, for 10 minutes.Add the potatoes and simmer till vegetables hurt, about 30 minutes more. 2 tsp salt. Black Pepper. Obtain all set for the most tasty 2nd recipe. mmm … tasty. 2 tablespoon olive oil. 700 g boneless rib eye steak. Use a cooking area mallet to batter the steaks flat. Cut into stripes. Cut in half long strips and remove excess fat. Period with salt and black pepper. Over high warm, sprinkle half the beef into the pan and swiftly spread with tongs. Leave unblemished for 30 seconds till browned. Promptly flip beef and leave untouched for 30 seconds to brownish. Instantly transfer to a plate. Repeat with the remaining beef. Reduce the warmth to tool and add 3 tbsp butter. 1 big onion. Add onions and fry for 2-3 mins. 300 grams of mushrooms. Include mushrooms. Prepare mushrooms until gold brown. chives(optional ). Include 2 tbsps of flour and stir-fry for 1 minute. Add half of the brew. include remaining brew. Add 3 tablespoon sour cream. 1 tablespoon Dijon mustard. Stir up until incorporated. Give a simmer and chef over reduced heat for 3 -5 minutes. Period with salt and black pepper. Add beef back in. Simmer for 1 minute, after that right away get rid of from heat.1 tablespoon salt. 300 g pasta of your choice. Prepare for 7-8 minutes or according to package directions. Chives. mmm … scrumptious. Many thanks for viewing, preference and subscribing. I want you a great day!.

Include the beef to the pan. Add 2 tbsp red a glass of wine vinegar. Add the beef. Lower the warmth to tool and include 3 tablespoon butter. Add beef back in.

Lillie’s Kitchen

WELCOME TO MOTHER SUGARBACK'' S. Y ' ALL ALL SET TO ORDER? -YEAH. – ALL RIGHT, BABE.
YOU UNDERSTAND WHAT? – ALL RIGHT NOW. I WANT SOME PIG FEET.
AND OH, OH! – I JUST REMEMBERED WHAT I DESIRE. A DONKEY ' S MOUTH.
YOU RECOGNIZE WHAT? IN AN OLD TIN COFFEE CONTAINER. UP TO THIS FACTOR RIGHT NOW.
A COW HIP, AND A PET DOG FACE. A POSSUM BACK, AND A HUMAN FOOT. – YOU DESIRED A HUMAN FOOT?
– YOU WANT GRAVY ON THAT PARTICULAR CELLAR DOOR? – OH, DEFINITELY. -OH, YEAH, YEAH. YOU OBTAINED TA PUT GRAVY ON THAT PARTICULAR. – WHAT'' S A STORAGE DOOR WITHOUT SAUCE? – IT'' S NOT FOOD. – MMM. – IT'' S REALLY–.
[chokes] – UGH.

WELCOME TO MOM SUGARBACK'' S. Y ' ALL PREPARED TO ORDER? I WANT SOME PIG FEET.
A DONKEY ' S MOUTH.
– YOU DESIRED A HUMAN FOOT? -OH, YEAH, YEAH.

Lillie’s Kitchen

WELCOME TO MOTHER SUGARBACK'' S. Y ' ALL ALL SET TO ORDER? -YEAH. – ALL RIGHT, INFANT.
– ALL. – [laughes] YOU KNOW WHAT? WHY AM I TRYING TO FRONT? SCRAPE ALL THAT.GIVE ME SOME OKRA AND SOME FRIED RED SNAPPER. AND GIRL, YOU RECOGNIZE I WANT SOME CHITLINS. – ALL RIGHT CURRENTLY. – Y'' ALL GOT PORK HOCKS?- CERTAINLY.- WELL, THAT'' S WHAT I DESIRE. I DESIRE A PLATE OF PORK HOCKS, DEEP-FRIED, BLACKENED, AND OFFERED ON A BED OF MUSTARD GREENS. – PIG FEET I WANT SOME PIG FEET.
AND OH, OH! AND YOU KNOW WHAT ELSE? – I SIMPLY REMEMBERED WHAT I WANT.
– DONKEY TEETH? YOU UNDERSTAND WHAT? IN SOME HONEY LUSTER, FRY IT WITH FAT BACK, AND OFFER IT.
UP TO THIS FACTOR RIGHT NOW. A POSSUM SPINAL COLUMN, AND A HUMAN FOOT. – YOU DESIRED A HUMAN FOOT?
– YOU WANT SAUCE ON THAT PARTICULAR STORAGE DOOR? – OH, DEFINITELY. -OH, YEAH, YEAH. YOU GOT TA PUT GRAVY ON THAT. – WHAT'' S A CELLAR DOOR WITHOUT SAUCE? – IT'' S NOT FOOD. – MMM. – IT'' S REALLY–.
[chokes] – UGH.

WELCOME TO MAMA SUGARBACK'' S. Y ' ALL READY TO ORDER? I DESIRED SOME PIG FEET.
– I JUST REMEMBERED WHAT I DESIRE. – YOU DESIRED A HUMAN FOOT? -OH, YEAH, YEAH.

Lillie’s Kitchen

(playful piano music) – [Lady] Deep in the bayou,
on this street, down this road, in this windowless tin
shack, is a dining establishment run by one woman, whose
– I'' m Alzina Toups and I'' ve. Invite to Alazina'' s.
A Cajun restaurant with. no food selection and no team. Simply Chef Alzina'and her kitchen area.
And it ' s housed in one of. the most plain areas. A former welding store that.
was as soon as had by her kid. – I turned this right into kitchen.
And you wear'' t have
that. – My son was in the procedure.
I transformed into a kitchen area. Because they can see what you'' re doing. Many of the individuals that come, they desire to take part in what you do.
best food worldwide. I was increased on it. To me it'' s easy cooking. You begin with your bell pepper.You have onion, you have.
garlic, a whole lot of garlic, celery, and then you saute.
that in a percentage of oil. And after that you start adding.
your other ingredients. Whatever you'' re food preparation, if.
it'' s a gumbo or jambalaya or fried shrimp, what'' s far better than that? (spirited crucial music) – [Lady] Just as good as that appears, eating at Alzina'' s can be difficult. There are no reservations and walk-ins can just be made by calling.
her on her landline phone. – Thank you for calling. I didn'' t want walk-in since I think I would certainly have been extremely unhappy. I live an easy life and this.
No computer, just a straightforward telephone. I'' m scheduled up till following year. I'' m always booked up in a year development.
years, Alzina'' s has actually been quite effective garnering.
the interest of publications, politicians and star chefs. Individuals from throughout.
For Alzina, the experience is all about making people feel at home.Like a family. They see where we ' re.
When they step in the cooking area, it'' s a various world. I actually believe they'' re pleased.
kitchen area and after that they socialize, family members that place'' t seen.
each various other for possibly a year, 2, three years. It bring happiness to them. And it bring joy to me. I was birthed to offer, not to be served. (spirited piano songs).

And it ' s housed in one of. To me it'' s basic food preparation. As good as that seems, consuming at Alzina'' s can be complicated. They see where we ' re.
When they step in the cooking area, it'' s a different world.

Lillie’s Kitchen

[Music] okay i just browned a whole bunch of beef i salted and peppered it sprinkled it with flour before i fried i'll start with a bed of big chunks of onions i've also got big chunks of carrots some mushrooms these are just brown mushrooms you can use white i've got some fresh herbs rosemary and parsley and i'm just going to throw them in whole i have some red potatoes and i scrubbed them really well cut them into chunks this is where the beef goes in for the meat i used rump roast but i am not content just to use beef in my beef stew i'm going to cut some fried bacon into chunks it can't hurt can it sprinkle that on now every stew needs a really good cooking liquid and what better way to whip up one than to pour in some beer i've just got a bottle of beer i'll pour about half of it in i know just what to do with the rest that will come later and then i always add a little bit of tomato paste to any stew recipe i use i'm going to add most of the can some garlic ooh garlic and beer how good does that look and a dash of worcestershire sauce and then i'll whisk this together that looks great so this gets poured all over the top now because of the tomato paste that's pretty thick so i have some beef broth and i'll pour in just enough until it starts to come up the side any kind of roast that is stuck in your freezer for a long time needs many many hours to cook for it to be tender if you have cooking liquid in there it'll happen even faster one last thing to add i just can't help myself a whole jalapeno i just sliced it in half didn't even seed it that is gonna be one yummy stew i'll put the lid on set it on low for six hours and that is gonna be dinner for the drummond house i'll melt butter with olive oil and throw in garlic parsley and lemon zest mix it together then add the fettuccine and toss it around then the juice of a lemon a sprinkling of salt and pepper a quick toss and it's ready then the stew a little parsley and that's the whole scrumptious package i'm adding three pounds of ground beef and two pounds of just regular pork breakfast sausage to a big pot and then i'll add about five cloves of minced garlic now i'm just gonna cook the meat mixture until it's totally browned i'm gonna add two 28 ounce cans of diced tomatoes and then i'll add two cans of tomato paste and i'm going to add some salt and pepper it's a lot of meat so it needs some seasoning i'll add some fresh herbs later it just needs to simmer uncovered for about 45 minutes okay now i'm going to add half of the herbs to the sauce and then i'm going to save the rest of the herbs for the cheese mixture okay the sauce is pretty much ready so i'll go ahead and make the cheese mixture for the lasagna i've got two big containers of cottage cheese all right now to the cottage cheese i'll add four beaten eggs and that helps bind the lasagna all together and then a cup of grated parmesan then i'll add a little bit of salt and pepper and mix it all together the cottage cheese mixture is a little more mild than the ricotta flavor so you really really taste the meat and the sauce all right that's all stirred together now i'll just throw in the rest of the herbs the parsley and the basil all the elements are ready and i'm gonna start assembling it i'll lay four lasagna noodles in the bottom of these disposable foil pans all right on top of the layer of noodles i'm going to spoon a fourth of the cheese mixture right over the top so i'll just spread that all over the noodles now on top of the cheese mixture i'm gonna lay slices of mozzarella it's just a big old spoonful pretty much on top of each slice of cheese all right and spread that out now i'm going to repeat the layer exactly like the first one it needs to bake at 350 for about 45 minutes to an hour until it's hot and bubbly i'll leave the foil on so the top won't get too burned i start by boiling five pounds of potatoes then mash them over low heat to keep them from getting watery and that's when i get serious and getting serious means adding a stick and a half of butter eight ounces of cream cheese and a cup of heavy cream then you mash it all in add some seasoned salt some regular salt and some black pepper then i spread the potatoes in a butter dish and as if that's not decadent enough i dot the top of the potatoes with butter okay i'm just dicing up the carrots and celery i diced them pretty fine because my kids prefer smaller pieces of veggies but you can make them big if you like it you can also use root vegetables add different vegetables that you have in your fridge all right dice the celery okay got all the veggies chopped so i've got half an onion and i'll add that to the pot and then the carrots and celery go in all right and then the chicken that i pulled off the bones all goes in okay about a teaspoon of salt and then some black pepper okay and then i'll add a half a teaspoon of ground thyme great flavor just about a quarter teaspoon of turmeric also known as turmeric i never know how to pronounce it all right now this is going to cook for another 10 minutes and then i'll add the noodles finish it off and it'll be lunch time now part of what makes this dish so easy is i use frozen home style noodles they're actually the noodles my grandmother used to use they are so delicious you wouldn't even know you didn't make them yourself all right i'm going to let the noodles start cooking and i'm going to mix up a little bit of a flour paste i'll add about a tablespoon and a half of flour to a little bit of water about a half a cup now i'll just whisk this until it's really really smooth and then i'll just pour it right into the pot and this is going to help the sauce thicken a little bit and that is the important difference between chicken noodle soup and chicken and noodles i'm just going to splash in a little bit of half and half a teaspoon or so of parsley stir that in all right now i'm going to let this cook for another 15 minutes until it's nice and thick now i've been grating up a bunch of cheeses and i'll make the filling for the pasta shells it starts with a whole bunch of ricotta cheese i'm actually making two pans of shells one to pop in the freezer and one to take home for dinner tonight this is a lot of ricotta cheese now for some sharper cheese i've got some grated parmesan and grated romano i also have two eggs and those go right in i'm just gonna get some basil and parsley together this is a really great meatless meal i love it because you can serve the shells with a salad and that's a great meal in itself and then some salt and pepper this is a lot of cheese mixture so it really needs some seasoning and then i'll just use my mussels to get this all combined now part of what makes this so easy is that you can use jarred marinara sauce and i'll just put a little bit in the bottom of the pan just to have a little foundation of sauce and now i boiled a whole bunch of jumbo pasta shells i'll hold it open with my hand and get some of the delicious cheesy filling and then it goes cheese side down in the sauce i'm going to fill up this pan then i'll do the other one i'll top the whole thing with more marinara sauce just pour it right out of the jar and that is why jarred marinara sauce is so wonderful you just crack open the jar and go for it now cheese again i have a whole bunch of grated mozzarella and it melts so beautifully over the top of these shells now i have some left over romano and parms and it goes on now i'll just cover these with foil and dream about digging into this tonight so just 25 minutes in a 350 degree oven and it'll be nice and hot everyone gets a big helping of shells i just love the way the sauce coats the pasta and a little of the cheesy filling peeps out yum this is a really quick and easy corn and cheese chowder i've had some onions cooking and some butter and i threw in some pieces of bacon now i'll just stir this around and let it cook and i've also got some diced bell pepper i've got red orange and yellow because they're so pretty together but you can use whatever you have on hand okay i'm gonna let the peppers cook and then i've shaved the kernels off of five cobs of corn and i'm just gonna dump the corn in this is a piece of cake this soup recipe but you wouldn't know it when you taste it it is extremely impressive and yummy now stir the corn around okay now i'm going to add a quarter cup of flour just sprinkle it over the ingredients and give it a stir and now i'll just pour in some chicken broth as i dribble it across the counter so i'm gonna grab half and half you can use milk instead of half and half but why would you want to do that so i'm just going to add a little salt [Music] good amount of pepper and just give it a stir and that is it all you need to do is put the lid on let it simmer for about 15 minutes or so oh my oh it looks so good it's really thickening up the kitchen smells divine now i'm just going to finish off the soup by adding some cheese i've got a cup of monterey jack which i think is great in soups because it's so creamy and it melts so nicely and then i'm also going to add a cup of pepper jack cheese that's gonna add a nice kick i'll stir it in oh the cheese really really sends this soup over the top so good and then last thing i've got some sliced green onions about a third a cup or so and that is one yummy soup but i think i should make sure it's one yummy soup i'm gonna give it a taste [Music] now i'm just going to get the macaroni on to boil i've got a pound box now while the macaroni cooks i'll get started on the cheese sauce just turn the heat on medium and then into the pot i'll pour a cup of heavy cream this is definitely a treat very very rich and decadent and then to the cream i'll add just a couple of tablespoons of butter and then while that starts to melt i'm going to throw a garlic clove in here and then as it melts the garlic will infuse the butter and cream and just add to the deliciousness of the mac and cheese okay while the cream keeps heating up i'll get started on the cheese now one of the cheeses i love to put in this italian mac and cheese is goat cheese and i'm just using a fork to crumble it into chunks and now for the grating cheeses i'm going to start with fontina i love using fontina for mac and cheese it's really really creamy really smooth i'm going to grate about a half a cup of this and then i've still got parmesan and romano to go got the romano grated so all the cheese is ready and now i can pull this lusciousness together first thing i want to do is get the garlic clove out of the pot and then all the cheese goes in the fontina and parmesan the wonderful sharp romano the incredibly heavenly goat cheese okay now before i even stir it i'm gonna drain the macaroni [Music] and i'll just put it right into the pot and it'll help melt the cheese even quicker there's a little bit of water on the macaroni so that'll help the sauce with the consistency i love this sauce a lot of times when i make mac and cheese i start with a white sauce and then add the cheese this is so much easier it's basically just cream and cheese macaroni stir it all together okay give it a little stir now it doesn't need too much salt because there is so much sharp cheese in here so i'll just add a little bit but plenty of black pepper now i'll just stir it around and let the hot macaroni do the job okay it is absolutely perfect now just to give it a little brightness i'll mince up some parsley i can act like it's a vegetable then i won't feel so guilty about all that cheese okay now i'll just stir the parsley in i mean this is a work of art it should go in a museum i've got two and a half pounds of ground beef that's all brown now normally i would drain off all the fat after this but there's hardly any fat to drain so that's convenient for me now into the beef i'll add two cans of just regular tomato sauce [Music] then i'll add a little salt and pepper and then just to give it a little kick i'll add some crushed red pepper not too much okay now i'm gonna let the sauce simmer now i have a pound of just regular old egg noodles they should be ready so i'll just drain them into a bowl it's a really great layered dish really simple but still lots of things going on okay now i'll just add some creamy stuff to the noodles first about two and a half cups of just regular cottage cheese and if you think you don't like cottage cheese don't worry you won't even know it's in there i promise and then i'll add a good cup of sour cream some salt and pepper and then part of what makes this so delicious i add a good amount of green onions the green onions just add a really nice tang a really deep flavor and because the noodles are hot it sort of melts the creamy mixture all right the creamy mixture is totally coating the noodles so now it's just about assembling it i'll start with a quarter of the noodles i'm doubling the regular recipe so i have to keep track of the amounts i have just throw about a quarter in there that looks good and i'll smooth them out and then i'll just ladle a quarter of the sauce over the noodles the original sour cream noodle bake recipe calls for just combining all the sauce and all the noodles together but i really like layering it because it keeps the elements separate and then every bite you get you get a little bit of cheese a little bit of creaminess it's really nice and then i'll top this layer with some grated sharp cheddar cheese and i grated this myself i like the consistency of cheese you grate yourself rather than the pre-grated stuff okay now on to the next layer now i'll top the final layer with more cheese okay now these are all assembled i'm just going to let them cool and pop them in the freezer and then they'll be ready to throw in the oven whenever we want them i started by sauteing some veggies all that's in here are some onions and poblano peppers i seeded the peppers and diced them and i've been sauteing them in a little bit of vegetable oil the veggies are nice and soft i've got a whole pile of garlic part of what makes this filling so scrumptious i'll give it a stir and for a little spice some crushed red pepper flakes i'm just going to give the garlic a few seconds to release that beautiful flavor okay the veggies are ready to come out of the pan i'm just going to get them onto a plate and let them sit smells so good and you can use all sorts of peppers you can do jalapenos and get the ground beef and plop it into the skillet and i'm going to season it with some salt and pepper and cumin delicious and a little bit of chili powder and then i'll break it up and let the meat totally brown the meatball brown i'm gonna add some tomato paste and some water and then we'll turn into a luscious sauce okay that's all mixed and the last thing is put in are the veggies all right the fillings done now i just got to give it time to cool down while that happens i'll chop some parsley and grate some pepper jack cheese they go into the cool beef mixture and i'll stir them together now it's on to the dinner rolls i'll transform one into a pie crust before your very eyes it just needs to be rolled into a four inch circle then the meat mixture goes in the center i'll fold the dough to form a half moon shape press the edges together crimp them with a fork then it's onto the baking sheet and i'll brush them with egg wash and get them into the oven at 400 degrees for 10 to 12 minutes these ought to be ready to come out of the oven they sure smell good oh my oh my look at those beautiful babies now i need to let these cool before i pack them up and then i'll pop them in the freezer and when i need to heat them up i'll just put them back in the oven on warm look at that ah now i'm cooking some bite-sized chicken pieces these are boneless skinless breasts and i cut them into pretty small pieces because that'll make them cook a little bit quicker sprinkle in some salt and pepper okay now i'll let the chicken start to cook and i'll get some of the other ingredients ready i'm gonna dice up an onion okay now i'll grab a couple of cloves of garlic garlic always makes anything a little bit more delicious okay i got the onions and garlic all ready now the chicken it looks like is ready to come out now i'll turn the heat down just a little bit and i'll put the onions right into the pan with all that wonderful chicken flavor i love making sauces like this where the meat goes into the pan first and then it just flavors everything you put in there after that okay now i'll just stir around the onions and garlic okay now it's time to put the pasta into the water and get it cooking it's boiling and ready to go i'm doing penne pasta but of course you can do rigatoni pretty much any kind of pasta you have in your pantry i'll move on with the sauce the onions and garlic are already starting to turn brown now part of what makes this dish so easy and so quick i use really good quality marinara sauce right out of the jar i use it all the time it's a really delicious shortcut ingredient now i do want it to have a little bit more of a liquidy texture so i've got just the thing i'll reach into my pasta pot borrow a little of the hot water and just put it right into the skillet the pasta will never know it's gone now to give it a little bit of a kick i add some crushed red pepper flakes now i'll just stir that in the last thing to do is just add the chicken back into the sauce and it's gonna simmer finish cooking make the sauce even more delicious it already looks good okay now to give it a little green i'll mince up some parsley okay i'll just mince up the parsley sprinkle it right in all right now the sauce just has to simmer for about seven to eight minutes now i've got one thing to add to the sauce and it really elevates this dish from just a basic chicken marinara pasta fresh mozzarella now i'm cutting it into cubes not very big pieces i'll just cut it into sticks they're about half an inch square i'll just sprinkle it right in this mozzarella is a pretty soft cheese so it's going to soften really quickly but i don't want it to totally melt i still want to stay in pretty nice chunks it's just going to take two to three minutes for the cheese to be perfect all right the pasta is done i love these pasta pots with the built-in colander now put it into a great big bowl i love these huge pasta bowls and then i'll drizzle the pasta with a little bit of olive oil now i like to put a nice layer of parmesan shavings on the pasta before i put the sauce on it just adds a nice layer of deliciousness i'm just using a vegetable peeler [Music] okay i think that's a good amount of parmesan now give the sauce a stir oh the mozzarella is melting it looks perfect and i'm just going to pour this right over the pasta a lot faster than spooning it wow and the cheese is going to continue to soften okay now i want to add some green to the top and some flavor so i've got some beautiful basil and i'll just roll them up and just slice them pretty thin and with that dinner is done [Music] you

Lillie’s Kitchen

2 tbsp all-purpose flour. 1/2 tsp fresh ground pepper. 1 pound/ 450g beef cooking meat. Hey there Everybody. throw and add the beef to layer well. Warmth 2 tbsp of the oil in a huge pot. Include the beef to the frying pan. 4 tablespoon Butter. Cook, turning the pieces up until beef is browned on all sides, regarding 5 minutes per set. 1 tool onion. 4 tool carrots. Remove the beef from the pot. Include 2 tbsp merlot vinegar. and 1 cup (240 ml) red wine.Cook over medium-high warm, scuffing the pan with a wood spoon to loosen any kind of browned bits. 2 bay leaves. 3 1/2 mugs/ 830 ml beef homemade, brew or low-sodium tinned. Include the beef. Prepare and cover, up until the beef hurts, regarding 1 hour. 2 large potatoes. Include the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables hurt, about 30 mins a lot more. 2 tsp salt. Black Pepper. Get prepared for the most tasty second recipe. mmm … scrumptious. 2 tablespoon olive oil. 700 g boneless rib eye steak. Make use of a kitchen area mallet to pound the steaks flat.Cut into stripes. Halve long strips and get rid of excess fat. Season with salt and black pepper. Over high warmth, spray half the beef into the frying pan and quickly spread out with tongs. Leave unblemished for 30 seconds till browned. Swiftly flip beef and leave unblemished for 30 secs to brown. Promptly transfer to a plate. Repeat with the continuing to be beef. Lower the warm to medium and add 3 tablespoon butter. 1 big onion. Add onions and fry for 2-3 mins. 300 grams of mushrooms. Include mushrooms. Cook mushrooms up until gold brownish. chives(optional ). Include 2 tbsps of flour and stir-fry for 1 minute. Add fifty percent of the brew. include staying broth. Include 3 tablespoon sour cream. 1 tablespoon Dijon mustard. Mix till integrated. Give a simmer and cook over low warmth for 3 -5 minutes. Season with salt and black pepper. Add beef back in. Simmer for 1 min, then quickly eliminate from warmth. 1 tbsp salt. 300 g pasta of your option. Prepare for 7-8 minutes or according to package directions. Chives. mmm … delicious. Thanks for enjoying, liking and subscribing. I wish you a wonderful day!.

Include the beef to the frying pan. Include 2 tbsp red a glass of wine vinegar. Include the beef. Add 2 tbsps of flour and stir-fry for 1 minute. Include beef back in.

Lillie’s Kitchen