american cuisine

Gordon Ramsay&#039;s roast duck is a delicious main course dish. It has crispy duck skin spiced up with Chinese spice-rub and flavored with black bean sauce. Try this recipe now and enjoy your meal.

Gordon Ramsay's Roast Duck Recipe

Duck

Garlic Cloves (bashed)

1.5 inch Fresh root Ginger

Onions

Chinese Pancakes

Star Anise

Five-spice Powder

Salt (to taste)

Pepper (to taste)

Garlic Cloves

Groundnut Oil

Black Bean Sauce

Soy Sauce

Honey

Season the cavity of the duck with salt and pepper after you pat the inside of the cavity. Add ginger, star anise, garlic, and spring onions to the cavity. Now rub a five-spice powder all over the duck skin.

Place the duck on the roasting tin and roast in a preheated oven (170 C) for about an hour. Reduce the heat to 140 C and cook for 2.5 to 3 hours until the flesh is tender and crispy.

For the dipping sauce, add oil to a saucepan over medium heat. Cook garlic in the oil until it changes color. Now, add black bean sauce, soy sauce, vinegar, and honey to the pan and stir.  Cook it for at least 3 minutes and transfer the sauce into the bowl.

After the duck is cooked, transfer it to a plate and cover it loosely using foil. Keep it aside to cool for at least 15 minutes. Flake the meat off the duck, pulling it apart using two forks. Serve it with the dipping sauce and pancakes.

Everyone loves crispy duck pancakes - the Ramsay twist involves black bean dipping sauce as opposed to the traditional hoisin. Daughter Megan stops by to help with one of her favourite recipes.
#GordonRamsay #Cooking 

Gordon Ramsay's Ultimate Fit Food/Healthy, Lean and Fit – http://po.st/REpVfP

Follow Gordon:
Text him: +1 (310) 620-6468
Instagram: http://www.instagram.com/gordongram
Twitter: http://www.twitter.com/gordonramsay  
Facebook: http://www.facebook.com/GordonRamsay

If you liked this clip check out the rest of Gordon's channels:

http://www.youtube.com/gordonramsay
http://www.youtube.com/kitchennightmares
http://www.youtube.com/thefword"

Crispy Roast Duck Pancakes with Black Bean Dipping Sauce | Gordon Ramsay

Smoked stuffed peppers are tender peppers stuffed with Italian sausage and ground beef mixture. It has a smokey flavor. It&#039;s a healthy main course dish to enjoy at family dinners.

Smoked Stuffed Peppers Recipe

Bell Peppers

Beef

Italian Sausage

Mozzarella Cheese (shredded)

Onion (diced)

Garlic Cloves (minced)

Red Bell Peppers

Cilantro (for garnish)

Cut the top of the bell pepper, remove the seeds or stems and set them aside.

Set a large pan over medium heat and cook ground beef and ground sausage. Set the meat aside once you cook it.

Now, add olive oil to the skillet. Add onions, diced pepper tops, and garlic to the skillet. Cook for at least 5-8 minutes.

In a bowl, combine the meat, cooked vegetables. Add shredded cheese and mix well.

Fill each bell pepper with this mixture and place them in the pre-heated (300 F) smoker. Smoke these bell peppers for about 50 minutes.

Add shredded cheese on top of the bell peppers and smoke for 10 more minutes until the cheese melts.

You can garnish your bell pepper with chopped parsley or cilantro.

https://www.youtube.com/watch?v=nfUAcZj3Sls

Smoked Stuffed Peppers Recipe | Stuffed Peppers On The Grill 

For more barbecue and grilling recipes visit: http://howtobbqright.com/

Here is a recipe for smoking Stuffed Peppers that is sure to please the eyes and appetites.   

You want to buy bell peppers that are flat on bottom, so they’ll stand up while cooking.  Look for the peppers that have 4 segments on the bottom (female bell peppers).  

The most time consuming part of this recipe is the prep and it can be done ahead of time if you want to serve these for dinner.  Here’s what you’ll need:

6 Multi colored Bell Peppers
1 pound Ground Beef
1 pound Italian Sausage
1 Onion diced
1 pint of Mushrooms diced
1 cup of shredded Italian blend Cheese plus extra for topping
1 bunch of Flat Leaf Parsley
4 cloves of fresh Garlic minced
1 cup rice (cooked by package directions) 

Wash and drain the bell peppers; then cut the tops off with a sharp knife.  Remove the stems and any seeds from the inside of the peppers.  Throw the stems away but save the top ring of the peppers for adding to the stuffing.  Dice the onions, pepper tops, mushrooms and set aside.

Brown the ground beef and Italian sausage in a sauté pan over medium high heat.  Season the meat with Cavendar’s Greek seasoning as it cooks.  Once it’s brown drain the meat mixture on a paper towel and set aside.  

Next sauté the onions, pepper tops, and mushrooms in a little olive oil for 3-5 minutes.  Add the garlic and parsley to the pan and continue to cook for 3 more minutes until the vegetables have softened. Also, season with a little of the Greek seasoning.  

Combine the meat and vegetables in a large bowl.  Stir in the shredded cheese and it’s ready to stuff into the peppers.  

Fill each Pepper cavity with the stuffing level with the top. This process can be done ahead of time and you can store the peppers in the refrigerator until ready to cook.  

You’ll need a smoker or grill set up for indirect heat.  Bring your smoker up to 300 degrees and add a little wood for smoke flavor.  

Once the smoker is up to temperature, place the peppers on a wire rack or set them straight on the grill grate.  Be sure to balance the peppers, so they don’t fall over during the cooking process.  

It will take approximately one hour for the stuffed peppers to cook.  You want them to slightly brown and begin to get tender, but the pepper itself should still have some texture.  You don’t want soggy peppers. 

Just before the peppers are done at about the 50minute mark, top the peppers with shredded cheese.  As soon as the cheese melts, the stuffed peppers are ready to take off the cooker and serve.

For more how-to recipes visit: http://howtobbqright.com/

For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit: http://howtobbqright.com/bbqshop/

Smoked Stuffed Peppers Recipe | Stuffed Peppers On The Grill Malcom Red HowToBBQRight

Jonathan Waxman Kale Salad Recipe

oz kale, stem intact

basil leaves

salt-cured anchovies

garlic cloves,

egg yolk,

Dijon mustard

red wine vinegar

lemon juice

extra virgin olive oil

Pecorino Romano cheese, grated

tbsp breadcrumbs, toasted

Sea salt and black pepper

Drain and debone the anchovies, set them aside

Pat the basil leaves dry and roll them like a cigar

Rinse the kale under running water and dry it in a salad spinner

Once the kale has dried, place it on a wooden cutting board and slice it into thin strips

Place the kale into a bowl and keep it cold, wipe the cutting board dry

Finely mince the basil over the cutting board, adding garlic and anchovies to it so that a paste is formed

In a separate bowl mix the basil, mustard, egg yolk, garlic paste, sea salt, vinegar, and lemon juice

Whisk the mixture well while pouring in the oil, the emulsion should break

Pour ½ cups (4 ounces) of the dressing over the chilled kale leaves, making sure the leaves are entirely coated, save the rest of the dressing for another day

Crush the kale and dressing with your hands, this is an integral part of the recipe

Season with salt and pepper

Toss cheese and breadcrumbs into the bowl

Give the salad a good toss and serve within an hour!

Cutting the greens on a wooden cutting board is advised

We recommend crushing the kale and dressing with your hands, this will activate the enzymes from the kale which will create a magical flavor with the dressing

You can store the kale salad in an airtight container for 2 days

Tips for this recipe

Chili&#039;s baked potato soup is a delicious recipe for baked potatoes. It&#039;s loaded with baked potatoes, crispy bacon, and shredded cheese. It&#039;s seasoned with salt and pepper. Thyme and parsley add fresh aroma and earthy flavor to this soup.

Chili's Baked Potato Soup Recipe

Russet Potatoes (medium-size)

White onion (diced)

Flour

Instant Mashed Potatoes

Thyme

Basil

Butter

Half-And-Half

Cornstarch

Chicken Stock

Water

Salt

Pepper

Cheddar Cheese (shredded, divided)

Bacon (crumbled, divided)

Green Onions (chopped, divided)

Start by baking potatoes for about an hour in a preheated oven (400 F). Then, set them aside to cool for a few minutes. Melt butter in a saucepan and add onions to it. Saute the onions until brown in color. Stir in flour and mix to make roux for the soup.

Pour in water along with cornstarch, stock, mashed potatoes, and spices. Bring the mixture to a boil and reduce the heat. Let it simmer for about 5 minutes. Stir in chopped baked potatoes and half-and-half. Bring it to a boil, reduce the heat, and let it simmer again for about 15 minutes until the soup is thick.

Now, transfer soup into a bowl with cheddar cheese on top. Garnish with a half teaspoon of bacon and chopped green onion and serve.

https://www.youtube.com/watch?v=1lDYYrHTGpo

https://www.keyingredient.com/recipes/1475315036/loaded-baked-potato-soup-chilis-copycat-recipe/

ingredients:

2 medium potatoes
3 tablespoons butter
1 cup white onion, diced
2 tablespoons flour
4 cups chicken stock
2 cups water
1/4 cup cornstarch
1 1/2 cups instant mashed potatoes
1 teaspoon salt
3/4 teaspoon pepper
1/2 teaspoon basil
1 cup milk
1/2 cup cheddar cheese
1/4 cup cooked bacon
2 green onions, green part only, c

Chili's BAKED POTATO SOUP | Recipe to follow at home

Turkey pastrami is made by treating the turkey in brine and spices for about 2 days. After that, the turkey is roasted and then sliced.  It is a bit time consuming but is really simple to make.

Turkey Pastrami Recipe

Turkey Breast

Fresh Garlic Cloves (smashed)

Juniper Berries (crushed)

Dark Brown Sugar

Freshly Cracked Black Peppercorns

Red Pepper Flakes

Juniper Berries

Hickory Chips

Black Peppercorns

Add water, sugar, garlic cloves, salt, juniper berries, black peppercorns, and red pepper flakes in a medium saucepan. Boil it until the sugar dissolves.

Cool the mixture and place it with the turkey breast in a resealable bag.

Place the bag in the refrigerator for 2-3 days.

After the turkey brines itself in the resealable bag, remove the bag from the refrigerator.

Drain the leftovers and dry the breast well.

In the food processor, pulse red pepper flakes, brown sugar, juniper berries, and black peppercorns.

Apply this spice mixture over the brined breast. Cover the breast accordingly. Place the covered breast in the refrigerator for 24 hours.

Make small pizza box from the heavy-duty aluminum foil

Soak the chips in water for 15 minutes and preheat the broiler on heat.

Drain the water from soaked chips and place the chips in to broil for 5 minutes while stirring.

Take the turkey out from the refrigerator. Preheat the oven for 250oF.

Place the turkey in it and roast the turkey breast for an hour.

After the roasting process, cool the turkey breast and cut it into slices.

https://www.youtube.com/watch?v=8nb2B1gH8KA

This turned out really good.

Ingredients:
1 - split turkey breast (2 lbs or so)

Brine:
1/2 gallon water
1/3 cup Kosher salt
1/2 Tbsp black pepper corns
1/2 tsp mustard seeds
1 tsp red pepper flake
1/4 cup brown sugar
(Brine for 24 hours in the refrigerator)

Dry the turkey, oil and rub
Rub: 
1/4 cup kosher salt
1/4 cup paprika (I prefer sweet - your call)
3 Tbsp coriander seeds
3 Tbsp brown sugar
3 Tbsp very coarse-cracked black pepper
2 Tbsp yellow mustard seeds

Turkey Pastrami - Recipe

Cheesecake Factory stuffed mushrooms are stuffed with the mixture of cheese, breadcrumbs, lemon concentrate, white wine, and sauteed onions. The bread crumbs on top give a nice buttery crunch to the mushrooms. These mushrooms are brushed with melted butter on top and are roasted in the oven to perfection.

Cheesecake Factory Stuffed Mushrooms Recipe

Large Portobello Mushrooms (rinsed and stemmed)

Olive Oil

Unsalted Butter

Green Onions (minced)

White Wine

Lemon Concentrate

Bread Crumbs

Italian Seasoning

Parmesan Cheese (grated

Mozzarella Cheese (grated)

Parsley (chopped, to serve)

In a bowl, combine breadcrumbs with Italian seasoning and set this mixture aside. Heat olive oil and butter to the skillet over medium heat. When butter melts, add saute garlic and green onions to the skillet for about 3 to 4 minutes. Transfer cooked onions and garlic into another bowl.

Mix cheese with wine, lemon concentrate, and sauteed onions in a bowl. Coat the mushroom heads inside out with olive oil and spoon the stuffing into the mushrooms. Press these mushrooms lightly using a spoon to pack them with the stuffing.

Now, bake these mushrooms in a preheated oven (350 F) for about 8 to 10 minutes. Let the cheese in the mushrooms melt. Garnish it with parsley and grated parmesan cheese and enjoy.

https://www.youtube.com/watch?v=pImn-nEQqx4

This mouthwatering mushroom appetizer is so easy to make and can be easily customizable with a filling of your choice. For this Cheesecake Factory's copycat recipe, in particular, the combination of white wine, lemon juice, cheese, and other seasonings plus the oozing umami flavor of stuffed portobello mushrooms and the crisp bite of bread crumbs will make it a superb side dish or appetizer!

🔴 Check the full recipe on how to make Cheesecake Factory's Stuffed Mushrooms here: https://recipes.net/side-dish/stuffing/cheesecake-factorys-stuffed-mushrooms-recipe/

Ingredients:
1 lb large Portobello mushrooms, rinsed and stemmed
2 tbsp olive oil
1 tbsp unsalted butter
1 tbsp garlic cloves, minced
1 tbsp green onions, minced
1 tbsp white wine
1 tbsp lemon concentrate
½ cup bread crumbs
1 tbsp Italian seasoning
¼ cup parmesan cheese, grated or powdered
1 cup mozzarella cheese, grated
 
To serve:
parmesan cheese, grated or powdered
chopped parsley

⬇️ How to make Cheesecake Factory's Stuffed Mushrooms ⬇️
0:09 Preheat your oven to 350°F.
0:12 Combine breadcrumbs and Italian seasoning. Mix then set aside. 
0:21 Brush and coat each mushroom with olive oil.
0:30 Place the mushrooms in a baking pan lined with parchment and set aside. 
0:33 Place remaining olive oil with butter in a skillet.
0:40 Melt butter over medium heat.
0:44 Saute garlic and green onions for 3 to 4 minutes. Then, transfer to a bowl.
1:06 Combine wine, lemon concentrate, cheese, and bread crumbs into the sauteed onions and mix well.
1:34 Stuff roughly 1 to 3 tbsp of filling in mushroom caps and press gently to pack in the filling (stuffing depends on the size of mushrooms)
1:56 Bake for 8 to 10 minutes or until cheese melts.
2:14 Garnish with 1 tbsp parmesan cheese and 1 tsp parsley 

🔴 For more recipes: https://recipes.net/
🔴 For more stuffing recipes: https://recipes.net/side-dish/stuffing/

How to make CHEESECAKE FACTORY'S STUFFED MUSHROOMS | Recipes.net

Gordon Ramsay Salmon En Croute is a delicious French main course dish. It has juicy and tender salmon with a filling of herbs and spices. You&#039;ll love this crispy salmon parcel loaded with flavors of French cuisine.

Gordon Ramsay Salmon En Croute Recipe

Egg Yolk

Salmon (skinned)

Short Crust Pastry

Lemon (zest)

Flour (to dust)

Basil Leaves (minced)

¼ teaspoon Dill Leaves (minced)

Wholegrain Mustard

Sea Salt (to taste)

Roll the pastry as thin as a coin and set it aside. Now add butter, dill leaves, and roughly chopped basil into a large bowl.

Zest a lemon over them, add salt and pepper and mix them well until combined into herb butter.

Pat the salmon dry and rub salt and pepper all over it. Spread herb butter on one side of the salmon fillet.

Spread the mustard evenly over one side of another fillet. Place that fillet on with the mustard-seasoned side down over the first salmon.

Put this salmon in the center of the pastry and brush egg on the surrounding pastry.

Now, trim the excess pastry and fold it into a neat salmon parcel. Carefully turn it over to have the seam underneath.

Place it on a baking tray. Brush a beaten egg all over it and score it lightly in a cross-hatched pattern.

Season it with salt and pepper. Cover it and keep it in the refrigerator for about 15 minutes.

Bake this salmon parcel for about 25 minutes in a preheated oven (400 F) until the pastry is golden brown and crispy.

Let it rest for 5 minutes and then cut the slices and serve with hollandaise sauce, potatoes, or minted peas.

https://www.youtube.com/watch?v=2mkD39tlGRs

Gordon Ramsay's recipe for salmon en croute from the Cookalong Live show.

#GordonRamsay #Cooking 

Gordon Ramsay's Ultimate Fit Food/Healthy, Lean and Fit – http://po.st/REpVfP

Follow Gordon:
Text him: +1 (310) 620-6468
Instagram: http://www.instagram.com/gordongram
Twitter: http://www.twitter.com/gordonramsay  
Facebook: http://www.facebook.com/GordonRamsay

If you liked this clip check out the rest of Gordon's channels:

http://www.youtube.com/gordonramsay
http://www.youtube.com/kitchennightmares
http://www.youtube.com/thefword"

Salmon en Croute | Gordon Ramsay

Oklahoma Shallot Burger

Ground beef, 160 g

Shallots, 40 g

American Cheese, 1 slice

Potato bun, 1

Thinly slice the shallot (or onion)

Cut the shallot or onion in half (pole to pole) and peel any outer layers. Then shave the shallot/onion as thinly as possible across the layers, creating super thin orbital slices.

You’ll need a sharp knife for this. If you have a mandoline, even better — use its thinnest setting.

Gather or prep any remaining ingredients for your burger(s).

Sear & smash the patty; add the shallot

To a ripping hot cast iron pan or griddle, add the beef and then smash it down until it has spread out to a diameter slighter wider than the bun. Add an even sprinkle of salt to the meat.

While it sears for a minute or two, add the shaved shallot in a mound over top of the patty. Press down the onions into the beef.

Sear the beef until the bottom has developed deep browning and color.

Flip & brown the onions; add the cheese

Flip the patty to finish cooking the burger through. The shallot will now be in contact with the pan and begin to caramelize and brown.

After a few minutes, the shallots should have taken on lots of color (some charring is okay — be careful of burning, however).

Flip the patty over so that the shallots are back on top. Add the slice of cheese so it begins to melt over top and “glues” the shallot slices to the patty.

Steam the buns & serve

Add the top buns over top of the cheese and stack the bottom bun on top of that. Optionally cover with a sheet tray or metal bowl — the trapped rising steam and heat from the pan/patty will warm and soften the bun through.

Remove the burger from the heat and assemble. Add any extra toppings, if desired. Enjoy.

Top 8 american cuisine recipes from across the web

The most viewed american cuisine recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Gordon Ramsay's Roast Duck Recipe

Smoked Stuffed Peppers Recipe

Jonathan Waxman Kale Salad Recipe

Chili's Baked Potato Soup Recipe

Turkey Pastrami Recipe

Cheesecake Factory Stuffed Mushroom...

Gordon Ramsay Salmon En Croute Reci...

Oklahoma Shallot Burger

Top 8 american cuisine recipes from across the web

The most viewed american cuisine recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Gordon Ramsay's Roast Duck Recipe

Smoked Stuffed Peppers Recipe

Jonathan Waxman Kale Salad Recipe

Chili's Baked Potato Soup Recipe

Turkey Pastrami Recipe

Cheesecake Factory Stuffed Mushroom...

Gordon Ramsay Salmon En Croute Reci...

Oklahoma Shallot Burger

The most viewed american cuisine recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine