Sentences with phrase «meats cooked over»

Our food is inspired by legendary San Francisco classics like cioppino, steamed mussels and other seafood dishes, along with meats cooked over a wood fired Santa Maria grill.

If that isn't barbecue in its purest form, than I just don't know what barbecue is but meat cooked over...

If that isn't barbecue in its purest form, than I just don't know what barbecue is but meat cooked over fire and smoke.

Not exact matches

Over low heat, cook until meat is firm, about 1 1/2 to 2 hours.

Add the marinated meat, adjust the consistency if necessary, cover and cook over low heat for the following times: iguana, 1 hour; tuna, 20 minutes; chicken, 40 minutes.

Heat this paste in a wok or skillet, add your favorite chopped meat, fish, or vegetables, cook for 20 to 30 minutes, and you have a wonderful Thai curry to serve over rice.

Traditionally, jerked meat is coated with seasonings and cooked on a lattice of smoking pimento branches over hot charcoal.

Add the chorizo to a large skillet set over medium heat and cook until meat is fully cooked through.

Place onion and garlic in a frying pan coated with cooking spray over medium heat for about 3 minutes, add ground meat / vegan option and cumin and cook until browned, about 10 minutes.

Browning meat or poultry in a small amount of liquid or fat, then cooking, tightly covered, over low heat for a long time.

Check the meat throughout the cook time: probably once after the first hour and then every half hour after that and spoon the cooking liquid over shanks.

Sprinkle the taco seasoning over the meat and continue cooking for additional two minutes.

Before we season our meat, put 1 tablespoon of your favorite cooking fat -LCB- grass - fed butter, ghee, extra virgin coconut oil, or lard -RCB- in a medium / large sauté pan over medium / high meat.

Just pour a few cups over the top of your meat and cook on low for 6 - 8 hours.

The secret is grilling the meat over a small pile of onions that give off steam as they cook.

And that's the beauty of this cooking: just use whatever meat you have left over, some cheese, vegetables and olives / capers / pepperdews, mix it all together and surround it with buttery pastry.

There is no way you can go through that process and want to cook and serve a mediocre meal.We seasoned and cooked two beautiful legs for dinner and had some tender roast meat left over, which, after a couple of wines I boldly volunteered to «whip» something up with the next day.

Over browning will create dry pieces in your chili so I usually undercook slightly because the meat will automatically cook up as you cook the chili.

The pork is absolutely tender and juicy, and after removing the meat from the slow cooker, the couscous is made in about fifteen minutes while you whisk together an incredible chimichurri - style parsley vinaigrette for spooning over everything.

1Instead of placing the lid on the pan and cooking over the stovetop, place the meat mixture in the Instant Pot and cook on high pressure for 25 minutes.

Sprinkle the cassava flour over the meat mixture and stir to combine until all the color of the flour has cooked into the meat.

Chopped onions are always cooked to translucency in the lard; Paprika and sour cream are added to pan drippings after meats have been browned to make a rich sauce, which is then served over meat and peppers.

But there will also be carry over cooking the first day before the meat gets cooled down.

Let the meat sear for about 12 minutes (this process is meant to flavor, not to cook the meat) and turn over to sear the other side for the same amount of time.

Cook the meat over high heat to sear in the juices, then move it to an indirect side of the grill and finish cooking until you reach the medium rare temperature inside.

Cover and cook over medium heat at a rapid boil until the meat is tender, about 45 minutes.

This, too, is done on a grand, part of the trenches over which the meat is cooking is devoted to this purpose.

Its meats are cooked «low and slow» over hickory wood, with some being smoked anywhere from 12 to 14 hours.

Fogo de Chão is a leading Brazilian steakhouse, or churrascaria, which has specialized for over 35 years in fire - roasting high - quality meats utilizing the centuries - old Southern Brazilian cooking technique of churrasco.

Before moving on, we should point out that some chili cooks brown the meat not by sauteing it in fat but by grilling the meat over wood or charcoal before it is ground or chopped for the pot.

Grab a bowl, fill it up with a selection of meats, seafood, noodles and vegetables, ladle on a choice of sauces and hand it over to the grill warriors as they cook your stir - fry masterpiece concoction right before your eyes.

Dishes like tacos al carbon (which translates to cooked over charcoal) and fajitas tend to use thin slices of steak rather than ground meat, making them good choices too.

Return to boiling; reduce heat and continue cooking, covered, over low heat for 30 to 45 minutes or until the meat and vegetables are tender.

Add meat and cook meat over medium heat until browned, about 5 minutes.

I grill regularly — pretty much any meat I can think of — but I'm having trouble picturing hot grill + bacon without either an intermediary pan or moving the bacon over to the cool side of the grill to cook more slowly.

In a large, dry skillet, cook the ground meat uncovered over medium - high heat until lightly browned all over and cooked through (about 8 minutes).

Approx. 8 cups homemade chicken stock 2 cups cooked chicken meat (I use meat left over from making stock) 1 large onion, diced 1 - 2 cloves garlic, minced 1 heaped teaspoon sea salt Pepper — couple shakes 1/4 teaspoon dried thyme 1/4 teaspoon dried thyme marjoram 1 celery stalk, finely sliced 3 carrots, peeled and diced 2 - 3 other root vegetables (eg.

Cover and cook over medium - low heat 11/2 hours or until meat is tender enough to fall off the bone, basting chicken occasionally with liquid in Dutch oven during cooking.

Add the meat to the oil, baste with lemon juice, and sprinkle garlic and cilantro over the meat as it cooks.

I understand the danger of eating something that's had raw meat marinating in it, but can't you take the marinade put it in a sauce pan and cook or boil it for some time And then use it as a sauce to drizzle over your meat?

Boneless, Skinless Chicken By marinating the meat and then cooking it over consistent medium heat, you ensure a moist chicken.»

Cook for 1 1/2 to 2 hours over medium high heat until meat is very soft.

On the mild side of hot (especially after cooking with food) but big on personality, Dog - Gone BBQ Sauce will win you over with one bite, whether you use it on ribs or other red meat, chicken, turkey legs, shrimp or veggies on the grill, in the oven, or on the stove top.

In a large skillet over medium - high heat, cook meat, stirring and breaking up, until browned, about 5 minutes.

Place the sausage in a large skillet or saute pan over medium heat and cook for a few minutes, breaking apart with a wooden spoon until the meat begins to brown a bit.

In a small bowl, whisk Slow Cooker Sauce Starter and water until smooth; pour over meat.

Cook all together in skillet over medium heat for 15 minutes, until onion translucent and meat is cooked.

In a large Dutch oven or heavy pot, cook sausage over medium - high heat until the meat crumbles and begins to brown, about 5 minutes.

Satay (aka sate) is a Southeast Asian specialty of spicy skewered meat that is typically cooked over a charcoal fire.

Grill the wings over direct medium heat, until the wings are brown on the outside and the meat it opaque, about 20 minutes total cooking time, flipping them over once or twice during cooking.