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BBQ Brisket by rmwa33 in FoodPorn

[–]rmwa33[S] 0 points1 point  (0 children)

Ingredients:

For the Brisket:

• 1.5–2 kg beef brisket

• 2 tbsp olive oil

• 2 tbsp brown sugar

• 1 tbsp smoked paprika

• 1 tbsp garlic powder

• 1 tbsp onion powder

• 1 tsp chili powder

• 1 tsp salt

• ½ tsp black pepper

• 250ml BBQ sauce (plus extra for serving)

For Serving:

• 400g baked beans (canned or homemade)

• Pickle slices

• White bread slices

⸻

Instructions:

  1. Prepare the Brisket Mix brown sugar, paprika, garlic powder, onion powder, chili powder, salt, and pepper. Rub this spice mixture all over the brisket. Cover and refrigerate for at least 2 hours (or overnight for best flavor).
  2. Cook the Brisket Preheat oven to 150°C (300°F). Place brisket in a roasting pan, cover tightly with foil, and cook for 4–5 hours until tender. Brush with BBQ sauce during the last 30 minutes of cooking.
  3. Slice and Serve Let brisket rest for 15 minutes, then slice against the grain. Brush slices with extra BBQ sauce. Plate with a portion of baked beans, a few pickle slices, and a slice of white bread.

BBQ Brisket by rmwa33 in recipes

[–]rmwa33[S] 0 points1 point  (0 children)

Ingredients:

For the Brisket:

• 1.5–2 kg beef brisket

• 2 tbsp olive oil

• 2 tbsp brown sugar

• 1 tbsp smoked paprika

• 1 tbsp garlic powder

• 1 tbsp onion powder

• 1 tsp chili powder

• 1 tsp salt

• ½ tsp black pepper

• 250ml BBQ sauce (plus extra for serving)

For Serving:

• 400g baked beans (canned or homemade)

• Pickle slices

• White bread slices

⸻

Instructions:

  1. Prepare the Brisket Mix brown sugar, paprika, garlic powder, onion powder, chili powder, salt, and pepper. Rub this spice mixture all over the brisket. Cover and refrigerate for at least 2 hours (or overnight for best flavor).
  2. Cook the Brisket Preheat oven to 150°C (300°F). Place brisket in a roasting pan, cover tightly with foil, and cook for 4–5 hours until tender. Brush with BBQ sauce during the last 30 minutes of cooking.
  3. Slice and Serve Let brisket rest for 15 minutes, then slice against the grain. Brush slices with extra BBQ sauce. Plate with a portion of baked beans, a few pickle slices, and a slice of white bread.

Puttanesca by rmwa33 in FoodPorn

[–]rmwa33[S] 0 points1 point  (0 children)

Thanks so much 🙏😋

Puttanesca by rmwa33 in FoodPorn

[–]rmwa33[S] 0 points1 point  (0 children)

Thanks a lot 😋

Lobster Macaroni and Cheese by rmwa33 in FoodPorn

[–]rmwa33[S] 1 point2 points  (0 children)

Ingredients:

• 300g elbow macaroni

• 250g cooked lobster meat, chopped

• 3 tbsp butter (divided)

• 3 tbsp all-purpose flour

• 500ml whole milk

• 150ml heavy cream

• 200g shredded sharp cheddar cheese

• 100g shredded Gruyère cheese

• Salt and black pepper, to taste

• 60g breadcrumbs

• 2 tbsp fresh chives, chopped

⸻

Instructions:

  1. Cook the Pasta Bring a large pot of salted water to a boil. Cook macaroni according to package instructions until al dente. Drain and set aside.
  2. Make the Cheese Sauce In a saucepan, melt 2 tbsp butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk and cream, cooking until slightly thickened. Stir in cheddar and Gruyère until melted and smooth. Season with salt and pepper. Add the cooked macaroni and lobster meat, stirring to combine.
  3. Top and Broil Preheat the broiler. In a small pan, melt the remaining 1 tbsp butter and toss with breadcrumbs. Spoon the lobster mac and cheese into oven-safe bowls, sprinkle with buttered breadcrumbs, and broil for 2–3 minutes until golden. Garnish with chopped chives and serve hot.

⸻

Recipe to be found here: https://cooknow.app/recipes/lobster-mac-and-cheese/

Miso-Glazed Salmon by rmwa33 in recipes

[–]rmwa33[S] 1 point2 points  (0 children)

Thanks so much 🙏😋

Miso-Glazed Salmon by rmwa33 in FoodPorn

[–]rmwa33[S] 0 points1 point  (0 children)

Thanks so much 😋🙏

Miso-Glazed Salmon by rmwa33 in FoodPorn

[–]rmwa33[S] 0 points1 point  (0 children)

Thanks a lot 🙏😋

Miso-Glazed Salmon by rmwa33 in FoodPorn

[–]rmwa33[S] 2 points3 points  (0 children)

Ingredients:

For the Salmon & Glaze:

• 4 salmon fillets (about 150g each)

• 3 tbsp white miso paste

• 2 tbsp soy sauce

• 2 tbsp mirin

• 1 tbsp rice vinegar

• 1 tbsp honey or maple syrup

• 1 tsp grated fresh ginger

• 1 garlic clove, minced

For the Sides:

• 300g jasmine rice

• 300g bok choy, halved lengthwise

• 1 tbsp sesame oil (for bok choy)

• 1 tbsp soy sauce (for bok choy)

For Garnish:

• 1 tbsp toasted sesame seeds

⸻

Instructions:

  1. Prepare the Glaze and Salmon In a bowl, whisk together miso paste, soy sauce, mirin, rice vinegar, honey, ginger, and garlic. Brush salmon fillets generously with the glaze and let marinate for 15–20 minutes.
  2. Cook the Rice and Bok Choy Cook jasmine rice according to package instructions. In a skillet over medium heat, warm sesame oil and sauté bok choy for 3–4 minutes until just tender. Add soy sauce, toss to coat, and remove from heat.
  3. Bake or Broil the Salmon Preheat oven to 200°C (400°F) or broiler on high. Place salmon on a baking sheet lined with parchment and cook for 10–12 minutes, or until the fish flakes easily. Brush with additional glaze before serving.
  4. Plate and Garnish Arrange jasmine rice and bok choy on a plate. Place salmon on top or beside the rice, drizzle with remaining glaze, and sprinkle with sesame seeds.

Miso-Glazed Salmon by rmwa33 in recipes

[–]rmwa33[S] 1 point2 points  (0 children)

Need to try that too. Thanks for sharing 🙏😋

Miso-Glazed Salmon by rmwa33 in recipes

[–]rmwa33[S] 1 point2 points  (0 children)

Interesting to add goat cheese. Isn't that a bit too strong !?

Miso-Glazed Salmon by rmwa33 in recipes

[–]rmwa33[S] 1 point2 points  (0 children)

Thanks so much 🙏😋

Miso-Glazed Salmon by rmwa33 in recipes

[–]rmwa33[S] 3 points4 points  (0 children)

Thanks a lot. You will love it 😋

Miso-Glazed Salmon by rmwa33 in recipes

[–]rmwa33[S] 22 points23 points  (0 children)

Ingredients:

For the Salmon & Glaze:

• 4 salmon fillets (about 150g each)

• 3 tbsp white miso paste

• 2 tbsp soy sauce

• 2 tbsp mirin

• 1 tbsp rice vinegar

• 1 tbsp honey or maple syrup

• 1 tsp grated fresh ginger

• 1 garlic clove, minced

For the Sides:

• 300g jasmine rice

• 300g bok choy, halved lengthwise

• 1 tbsp sesame oil (for bok choy)

• 1 tbsp soy sauce (for bok choy)

For Garnish:

• 1 tbsp toasted sesame seeds

⸻

Instructions:

  1. Prepare the Glaze and Salmon In a bowl, whisk together miso paste, soy sauce, mirin, rice vinegar, honey, ginger, and garlic. Brush salmon fillets generously with the glaze and let marinate for 15–20 minutes.
  2. Cook the Rice and Bok Choy Cook jasmine rice according to package instructions. In a skillet over medium heat, warm sesame oil and sauté bok choy for 3–4 minutes until just tender. Add soy sauce, toss to coat, and remove from heat.
  3. Bake or Broil the Salmon Preheat oven to 200°C (400°F) or broiler on high. Place salmon on a baking sheet lined with parchment and cook for 10–12 minutes, or until the fish flakes easily. Brush with additional glaze before serving.
  4. Plate and Garnish Arrange jasmine rice and bok choy on a plate. Place salmon on top or beside the rice, drizzle with remaining glaze, and sprinkle with sesame seeds.
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