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Check out the recipes below for the foods featured in the video.
- 1/3 cup popcorn kernels unpopped
- 2 tablespoons unsalted butter melted
- 1/2 teaspoon truffle salt
- 1/2 teaspoon ground black pepper.
- Pop popcorn kernels in a large pot.
- Drizzle with melted butter and season with salt and black pepper. Season or toss to coat. Taste and adjust seasonings to your liking.
Creamy Shrimp Pasta
- 1/2 pound dried pasta of your preferred shape
- 1 tablespoon oil
- 1/2 pound shrimp
- 2 tablespoons unsalted butter
- 1 shallot small diced
- 2 garlic gloves minced
- juice of one lemon
- 1 cup heavy cream OR mascarpone OR ricotta All are great, you choose! Just make sure they are full-fat.
- 1/3 cup grated parmesan cheese
- salt to taste
- pepper to taste
- zest of 1 lemon
- chopped herb of your choice for a garnish
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions, or until al-dente. Drain and set aside.
- Heat a large skillet over medium/high heat and with a tablespoon of oil. Once oil is hot, add shrimp and cook for just one or two minutes per side, until they are no longer raw.
- Remove cooked shrimp from pan and add the butter. Once the butter is melted, sauté the shallot and garlic until soft and starting to get some color.
- Stir in the lemon juice and cream/cheese.
- Stir in parmesan cheese and stir until incorporated.
- Add salt and pepper to taste.
- Stir in the drained pasta and cooked shrimp, be sure to completely coat noodles.
- Serve with a sprinkle of lemon zest and fresh herbs.
Gochujang Short Ribs
- 3 pounds of short ribs
- 5 scallions chopped
- 3 garlic cloves minced
- 2 teaspoons sesame oil
- 2 tablespoon soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 2 tablespoons gochujang
- a 1-inch piece of peeled and sliced ginger.
- Whisk together 3 of the chopped scallions, the garlic, sesame oil, soy sauce, fish sauce, brown sugar and gochujang. Place in a sealing plastic bag with the short ribs and allow to marinate for about 4 hours.
- Transfer short ribs and sauce to a dutch oven-like pot. Add two cups of water and ginger. Cover and simmer until tender, about 2 hours.
- Remove ribs and allow to rest. Strain solids out of sauce. Serve with sauce and chopped scallions.
- 2 cups whole milk
- 8 large eggs
- 2 cups all-purpose flour
- 6 tablespoons unsalted butter melted
- 1/2 teaspoon salt
- zest from 3 lemons
- 2 tablespoons sugar
- 1 cup heavy whipping cream or 2 cups ricotta
- fresh fruit of choice for layer OR a fruit sauce or jam
- Thoroughly whisk together the milk, eggs, flour, butter, and salt. Refrigerate for 30 minutes, or prepare the batter a day ahead.
- Heat a medium, nonstick skillet over medium heat and brush lightly with oil. Pour in about ¼ cup of the crepe batter and swirl the skillet so the batter completely covers the bottom of the pan.
- Cook until golden, about two minutes. Then, flip the crepe and cook the other side for about two more minutes. Transfer to a plate to cool.
- Repeat with remaining batter.
- Whip the ricotta or heavy cream with the sugar until smooth and fluffy.
- Once the crepes have cooled, layer on a plate, alternating between the cream filling, fresh fruit and a crepe layer.
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