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Gourmet Recipes

Gourmet Recipes

Chili Powder Recipe -How to Make Chili Powder- The Frugal Chef



This chili powder recipe is simple and will last you a long time in a closed jar in a dry dark place. I added chipotle peppers to it but that is optional. I also used paprika but you can definitely use ancho chiles instead. I do not add salt to my powder.

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Makes about ½ cup of powder
2 TBS ground ancho chili or ground paprika
1 TBS of dried oregano (preferably Mexican)
1 TBS garlic powder
1 TBS ground cumin
½ tsp. cayenne*
2 tsp. chipotle powder (optional)

Mix all the ingredients in a bowl. Store in a closed container in a dry, dark place.

* If you are not using chipotle powder you can add more cayenne if you like your chili to be spicier.

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Life of Riley by Kevin MacLeod is licensed under a Creative Commons Attribution license (
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Gourmet Recipes

3 Easy & Delicious Sandwich Recipes For Lunch or Dinner!



Today I decided to show you guys 3 easy & delicious sandwich recipes! These are my FAVORITE easy sandwich recipes! ENJOY!

My tumbler cup:
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Gourmet Recipes

World’s Best Breakfast Recipe – Shakshuka AKA Tomato Eggs



All Ingredients and Method Below!!! Check out my for recipes and pics @primal_gourmet

Turn on HD for maximum awesomeness!

When it comes to Shakshuka, I’m a purist. I like to keep things simple and easy, focusing on the two star ingredients – the tomatoes and the eggs. The spice of the harissa (a magical Tunisian chili paste) and smokiness of the Spanish paprika are GLORIOUS alongside the sweet yet acidic tomatoes and creamy, rich eggs. Shakshuka is the ultimate breakfast or brunch dish because its all cooked in a single pan and can easily feed a crowd. Plus, its super healthy and will leave you satisfied but not weighed down.

Give it a try and let me know what you think in the comments!

Lots of Love,

PG

N.B: The measurements for this Shakshuka recipe should be taken with a grain of salt (see what I did there?!) Jokes aside, Shakshuka is something you should experiment with to find the perfect balance of spice, acidity and sweetness that works for you. Measurements will vary depending on the sweetness of the tomatoes and onion so be sure to taste and season in stages! I promise, once you make it, you will make it time and time again! Enjoy!

Ingredients:

1/8 cup Organic extra virgin olive oil
8 Eggs (this recipe calls for 2-3 eggs per serving (I usually eat 3 eggs in a serving. You can easily adjust other ingredients depending on how many servings you are making)
5 large, ripe tomatoes – chopped into 1” cubes (overly ripe tomatoes are perfect here)
1 medium onion – diced
3-5 cloves garlic – roughly chopped (use more or less depending on your garlic tolerance. Also, mince or dice depending on how you like your garlic. I prefer a rough chop for this recipe because the garlic will have less of a chance to burn when frying if left larger.)
1 tsp smoked Spanish paprika
1 ¼ tsp harissa (use more or less depending on your spice tolerance – this stuff is HOT!)
Salt and Pepper to taste
1 handful kalamata olives – roughly chopped and pitted (substitute any olive you like here)
1 handful fresh cilantro/coriander – roughly chopped (substitute parsley, dill, mint, or tarragon)

Method:

1. Heat a large, cast iron skillet over medium heat.
2. Add olive oil to the pan.
3. Add onions and garlic to the oil, season with a pinch of salt and sauté for 10-15 minutes until translucent and soft – stirring occasionally so as not to burn.
4. Sprinkle in smoked paprika and coat the onions and garlic. Toast for 1-2 minutes, stirring constantly to prevent burning.
5. Add in tomatoes and season with another pinch of salt and freshly cracked black pepper.
6. Toss the tomatoes with the onions and garlic. Lower the heat to a medium-low and cover the pan with a lid to trap the steam. Continue to cook the tomatoes for 10-15 minutes, stirring occasionally to prevent the bottom of the pan from burning.
7. When the tomatoes reach the desired “chunkiness” (very technical, I know!) remove the lid and begin to crack the eggs directly into the tomato sauce. TIP: With your wooden spoon or spatula, create a small hole in the sauce and crack the egg into the hole you’ve created. This will help the egg to cook into the sauce, rather than over top of it.
8. Cover with a lid and cook until the whites have hardened but the yolks are still runny – approximately 6-8 minutes (This is personal preference. If you prefer your eggs well done like my picky brother, cook them a little bit longer.)
9. Remove from heat and garnish with your olives and fresh herbs.
10. Serve and enjoy your Paleo Shakshuka.

Warning: This recipe may cause kitchen/cooking envy. Primal Gourmet claims no responsibility in disputes that should arise among the best of friends over who should wear the “Best Brunch” crown (though if you make this version it will probably be you. Just saying.)

Music: Bensound – Funny Song

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Gourmet Recipes

3 Michelin-starred chef Pedro Subijana creates a modern steak tartare and a seafood dish.



3 Michelin-starred chef Pedro Subijana, creates two dishes from Akelaŕe in San Sebastián, Spain. The first is a twist on the classic steak tartare, which is then placed in liquid nitrogen and blended, the second, is a selection of raw squid, tomatoes and vegetables that are cooked at the table under hot salt.

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Gourmet Recipes

EXTREME MILKSHAKE RECIPES How To Cook That Ann Reardon FREAKSHAKES



Freakshakes are huge all over the world! DIY your own extreme milkshakes, here’s the recipe:
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FreakShakes (Part 2):
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Freakshakes started in Australia and quickly took the world by storm as cafes tried to outdo each other with bigger and crazier milkshakes! Check out my second freakshake video here where I show you how to DIY the NY Black Tap creations:

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