Dont forget to bookmark it and share it around with your friends! 👇#Fudent#Chicken#Jerk
1Kg Chicken Legs
2 Tbsp Jerk Seasoning
2 Tbsp Chopped Thyme
1 Tbsp Soy Sauce
1 Tbsp Honey
½ Lime 16p
S&P To Taste
NOTE: Check your chicken is cooked by cutting one in half and making sure the meat is white.
1. Place your chicken in a deep baking tray.
2. Add the seasoning stated above and the juice of half a lime, with S&P to taste.
3. Mix the sesoning in well, massaging the ingredients into the chicken.
4. Place in the oven for 50 minutes at 180°C/350°F.
5. Take out and ENJOY!
PB CUPS 😍😋💕
Up close and personal with one of the best desserts/snacks I've ever made. To top it off its vegan, dairy free, paleo, and keto. Time to eat 😍.
• 3/4 cup pb
• 2/3 cup dedicated coconut blitzed in food processor until it resembles flour
• 1/4 cup coconut butter, melted
• 3 tbsp powdered erythritol or maple syrup
• 1 heaping tbsp almond flour
• 1 heaping tbsp coconut flour
Combine ingredients and place in cupcake liners. Top with a few Lilys chocolate chips and a sprinkle of sea salt.
Tadaa! ✨ And for our next trick we'll be popping back up very soon with our dancing chefs🕺
Looking for a restaurant that offers more than just great food? Then come #chopchatchill with us, and experience an African adventure.
We'll be announcing where and when next week. But if you want to be one of the first to reserve your seat at the table, then join our community by midday on Friday and you'll get an exclusive chance to book over the weekend 😉 Link in bio!
HAVE YOU BOUGHT YOUR TICKETS?
Adult sampler in advance: $30
Adult sampler at the gate: $35
Two-day adult sampler in advance: $45
Designated driver: $12
Child [under 18] $3
Child [under 3] Free
Special rates available for groups of 10 or more. To find out how to qualify for this incredible savings, call 440-466-4417. 🍷🍷🍷🍷🍷🍷🍷🍷🍷
I have local and celebrity chefs demonstrating and preparing tasty cuisine for you.
Included in your entrance I will have Exquisite Chef demonstration shows at 2:30 3:30 4:30 and 5:30 with big giveaways both days of August 3rd and August 4th you will also receive tastings of what the chef prepares with wine tastings to pair.
This culinary event has been voted number 2 in the United States for best wine and culinary festivals. I am very proud that this is my third year being part of this event.
See you in August! #GIVAWAYS from the Big Green Egg and Cleveland whiskey.
@puertoricoeats @puertorico_beautiful @donomar @inpuertoricomagazine @puertoricosir @saboreapr @clevelandscene @clevelanddotcom @ohio.findithere @beautifulpuertorico @clevelandmagazine
Wow 🔥 #tbt to the @kaaboodelmar @chefsroll #rocknchef 2016 A5 Satsuma Wagyu Rib Cap winning dish..... This was the beginning of my insane A5 Japanese Wagyu journey...... From starting my 9 Course A5 Wagyu Dinner series, being Chosen to go on the Japanese Wagyu Committee sponsored Wagyu Prefecture Tour and meeting my Brothers of @thewagyufamily in 🇯🇵 👉🏽 @guythebutcher @jacksonyu_omakase @hapahaole415 @jaredmontarbo 🔪🥩🔥 Most recently my @cosechasd receiving one of the very few Hyogo Kobe certifications in the USA then going to Japan for the Kobe Auction!!!! Im so honored to be Now Joining the @michelinguide ⭐️ @omakase_sf Group I will be leading the culinary Team of the New Modern Steak House concept “Niku Steak House” in the design district of #SanFrancisco going for our michelin ⭐️!!!! Stay tuned for all the details to come.... This is going to be a very unique concept!!!!! 🔪🇺🇸🥩 🇯🇵🔥
AD Esquites con Tuétano 🌽 (Mexican Corn with Bone Marrow)
It’s Mexican street food at its best!! 😋
For a limited time only, get 75% off your @rumbameats purchase on Amazon💰
Use Promo Code: 75MAGGIE ⬆️ See recipe + video on the blog 👆🏼
#Repost @diplomatemtl with @get_repost
Ce lundi, Le Diplomate accueille Chris, Clay et yakitori! Viens chercher ta poule grillé et ton vin nature!
This coming Monday, Le Diplomate will have @cwongtremblay and @claysandhu and their yakitori!! Come get some #grilledchicken and #vinnature ! #montrealaucomptoire
The idea of cherries and almonds together sounds rather blissful on its own. But this cherry and almond pie with cream ice cream from @llewelynslondon was absolutely scrumptious! Oh what an utter joy eating that warm, rich frangipane with deep ruby coloured sweet-tart cherries, in a golden lush buttery pastry - definitely the best I’ve had in a while! The bream with crab beurre blanc and chips was divine, and so were the starters: burrata with tomatoes from Vesuvius, and fresh borlotti beans with goats curd on @brickhousebread sourdough. A couple of cocktails to start off with, on a very calm, pleasant evening, with a beautiful view just above our heads. Happy 5th anniversary to me and R! (It deserved better quality documentation indeed, but I was too excited about dining at Llewelyn’s for the first time so I just wanted to stuff my post-bike-accident face with all these beauties ASAP)
BACK IN THE KITCHEN! Burnt aubergine, garlic and tahini yogurt, harissa, spring onions, and smoky toasted chickpeas. Finished with sesame and sunflower seeds, some nuts and parsley. It’s inspired by baba ganoush, a Middle Eastern aubergine dip, with some other bits added for flavour and texture. It doesn’t look very tempting, I must admit, but it’s absolutely delicious, and just perfect for a warm summer evening. AND IT CAN BE COOKED WITH ONE HAND ONLY! I’m very, very happy to be able to eat decently again. Just need to be careful not to hit my half front tooth with a piece of walnut 🤓
Za’atar lamb chops, smashed chickpeas with harissa, garlic and lemon, tahini yoghurt. Light, full of flavour and intensity aromatic, the perfect supper for a rather hot evening after a busy, hot day at work.
Rosemary and sea salt plait // Coconut and white rum (croissant?) Both utterly delicious! The coconut one reminds me of the tiny coconut and butter cupcakes my mum used to bake on Sunday afternoons and my birthday parties when I was little - but upgraded with a bit of oomph from the rum! Very happy with @pophamsbakery
Nectarine and ginger custard croissant from multiple angles and with no filters. What a brilliant seasonal creation @pophamsbakery - The sharp nectarine on the that utterly delicious ginger custard works just beautifully, plus the gorgeous, crunchy pistachio on top. And all those layers of golden, buttery pastry... Oh and their coffee is great too! ☕️ What a reward after a bike ride all the way from south London to try these 🥐 (there’s a couple more of different flavours in the bag which I’ll try later at home)