Here is what you'll need! PAN-SEARED FLAP STEAK Servings: 2-4 INGREDIENTS 1 pound flap meat ½ cup low-sodium soy sauce 2 tablespoons ground black pepper 4 large cloves garlic 3 tablespoons vegetable oil Gallon-sized plastic zipper bag Cast-iron skillet PREPARATION 1. Place flap meat, soy sauce, and pepper in the gallon-sized plastic bag. 2. Place garlic cloves on a flat surface and crush with hand using palm. Just enough to crack the clove open a bit. 3. Add garlic to bag and seal, making sure to remove as much air from the bag as possible. 4. Massage the contents of the bag to ensure the soy sauce mixture is completely coating the meat. 5. Leave bag in the refrigerator to marinate for 1-12 hours. 6. Place cast-iron skillet in cool oven and preheat to 475°F/240°C. 7. Remove steak from marinade and thoroughly pat dry. 8. Once oven is preheated, transfer skillet to stovetop and place on place on high heat. 9. Add oil to skillet. 10. Once oil starts to shimmer, but before it starts to smoke, carefully place steak in pan. 11. Flip steak every 30 seconds to a minute, moving the steak to the hottest parts of the pan each time. 12. Once internal temperature reaches a few degrees below 135°F/57°C remove steak from pan and place on a cutting board to rest. 13. Let rest for 8-10 minutes. 14. Slice steak against the grain and serve! REVERSE-SEARED RIB EYE Servings: 2-4 INGREDIENTS 1 1.5- to 2-inch-thick rib eye steak Salt 3 tablespoons vegetable oil Optional: Pepper PREPARATION 1. Liberally season steak on all sides with salt and (optional) pepper. Place steak in fridge for 1 to 24 hours. If leaving for more than an hour, cover with plastic wrap. 2. Preheat oven to 275°F/140°C. 3. Transfer steak to a wire rack on top of a baking sheet. 4. Bake for about 20-30 minutes, until the internal temperature reaches about 95°F for medium-rare. 5. Preheat cast-iron skillet on high heat for 10-15 minutes. 6. Add oil to skillet. 7. Once oil starts to shimmer but before it starts to smoke, carefully place steak in pan. 8. Cook for about 1-2 minutes per side, or until the internal temperature is a few degrees below 135°F/57°C and a dark crust has formed. 9. Rest the steak on a cutting board or wire rack for about couple minutes. 10. Slice steak and serve! Check us out on Facebook! - facebook.com/buzzfeedtasty MUSIC Lazy Breeze_Full Licensed via Warner Chappell Production Music Inc. Zoomania_fullmix Licensed via Warner Chappell Production Music Inc. Baden Mcm_Main Licensed via Warner Chappell Production Music Inc. Created by https://www.buzzfeed.com/bfmp/videos/10552
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Here is what you'll need! 3-INGREDIENT CHOCOLATE ICE CREAM Servings: 6 INGREDIENTS 1 pint heavy whipping cream 1 (14-ounce) can sweetened condensed milk, cold 10 ounces bittersweet chocolate, melted PREPARATION 1. Place a large glass or stainless steel mixing bowl in the freezer for at least 15 minutes. 2. In a small microwave-safe bowl, combine chocolate and sweetened condensed milk. 3. Microwave 30 seconds at a time, stirring after each, until melted. 4. Set aside to cool slightly. 5. Remove the mixing bowl from the freezer and add the heavy whipping cream. 6. Beat with an electric mixer until the cream begins to form firm peaks. 7. Fold a large spoonful of the whipped cream into the chocolate mixture to thin it out. 8. Fold the chocolate mixture back into the whipped cream mixture until just combined, being careful not to over-mix, which will deflate the whipped cream. 9. Pour into a loaf pan or 9x9-inch baking pan. Cover and freeze until firm, about 4 hours. 10. Enjoy! HOMEMADE CHOCOLATE ICE CREAM Servings: 1.5 quarts INGREDIENTS 2 cups heavy whipping cream 1½ cups whole milk ¾ cup sugar, divided ¼ cup cocoa powder ¼ teaspoon salt 7 egg yolks 10 ounces bittersweet chocolate, melted and cooled slightly Equipment Ice cream maker PREPARATION 1. In a medium saucepan over medium heat, add the heavy whipping cream, whole milk, ½ cup of sugar, cocoa powder, and salt. Heat the mixture, stirring occasionally, until the sugar has dissolved and the mixture is hot and steaming (but not quite at a simmer). The temperature should read between 175-180˚F (80-82˚C). Remove from heat. 2. While the milk mixture is heating, whisk together the remaining ¼ cup of sugar with the egg yolks in a small mixing bowl. Whisk in the melted chocolate until smooth. 3. Add about 1 cup of the hot milk mixture to the eggs and chocolate, and whisk until smooth. 4. Pour the egg mixture back into the saucepan and return to heat. 5. Cook over low-medium heat for 5-10 minutes, stirring constantly, until the mixture has thickened and begins to steam, or until the mixture reaches 175-180˚F (80-82˚C) on an instant-read thermometer. To prevent cooking the eggs, do not let the mixture boil. 6. Remove from heat and pour the mixture through a fine-mesh sieve into a large mixing bowl. Stir in the vanilla. 7. Allow the custard to cool slightly before covering with plastic wrap and chilling in the refrigerator for at least 4 hours, preferably overnight. 8. Once the custard has cooled, transfer to an ice cream maker and follow the manufacturer's directions for use. 9. Serve immediately or transfer the finished custard to a loaf pan or a 9x9-inch baking pan. Cover and freeze until firm. 10. Enjoy! Check us out on Facebook! - facebook.com/buzzfeedtasty MUSIC Jazz Party Licensed via Warner Chappell Production Music Inc. Savoir Faire_Main Licensed via Warner Chappell Production Music Inc. Jive Baby Licensed via Warner Chappell Production Music Inc.
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Here is what you'll need! BUTTERMILK FRIED CHICKEN THIGHS Servings: 8-12 INGREDIENTS 8-12 boneless skinless chicken thighs Oil for frying Buttermilk Marinade 2 cups buttermilk 1 teaspoon salt 1 teaspoon black pepper ½ teaspoon cayenne pepper Seasoned Flour 2 cups all-purpose flour 1 tablespoon salt 1½ teaspoons black pepper 1 teaspoon cayenne pepper 1 tablespoon garlic powder Dill Dip 1½ cups plain Greek yogurt 3 tablespoons chopped dill 1 tablespoon garlic powder 2 tablespoons lemon juice Honey Lemon Dip 1 lemon, juiced 2 tablespoons honey 1 teaspoon red chili flakes PREPARATION In a medium bowl, combine all the buttermilk marinade ingredients. Toss in chicken thighs and marinate for at least one hour in the refrigerator. In a small bowl, combine all the ingredients for dill dip. Cover and let sit for at least an hour in the refrigerator. In a small bowl, combine all the ingredients for honey lemon dip. In a medium bowl, combine all ingredients for seasoned flour. Dip chicken in flour until chicken is completely covered. Repeat for all chicken thighs. Heat the oil to 350˚F/180˚C in a deep pot. Do not fill more that ½ full with oil. Carefully fry chicken for roughly 7 minutes, or until cooked through (internal temperature should reach 165˚F/75˚C), and it’s golden brown and crispy. Drain on a paper towel. Serve with dips. SZECHUAN PEPPER FRIED CHICKEN LEGS Servings: 6-8 INGREDIENTS 8 drumsticks Oil for frying Salt, to taste Pepper, to taste Batter 1 cup cornstarch ½ cup all-purpose flour 1 teaspoon salt ¼ teaspoon black pepper 1 cup water Spice Mix 1½ tablespoon Szechuan pepper powder 1 tablespoon red pepper flakes 1 tablespoon cumin 3 tablespoon sugar 1 teaspoon salt Aromatics 6 cloves garlic chopped 2 tablespoons ginger chopped 1 cup dried chillies 3 tablespoons vegetable oil PREPARATION Pat dry drumsticks and season with salt and pepper. Air-dry in refrigerator for at least 2 hours and up to overnight. Prepare all aromatics for stir frying, and combine spice mix ingredients in a small bowl. Stir together until evenly mixed. Heat ¾ inch of vegetable oil to 300°F/150˚C in cast-iron skillet or large pot. Whisk together ingredients for batter until smooth. Dip individual drumsticks in the batter to coat, allowing excess batter to drip before placing in frying oil. Fry drumsticks 8-10 minutes, turning halfway through. Remove and rest chicken on paper towels to drain for at least 10 minutes. Turn oil temperature up to 375°F/190˚C. Re-fry drumsticks for 3-4 minutes or until golden brown, turning frequently. Remove to paper towels to drain. In a wok or large sauté pan, heat 3 tablespoons of vegetable oil over high heat. Once it smokes, carefully add aromatics and stir fry for 90 seconds. Add chicken and sprinkle half of the spice mix evenly over the top. Toss chicken and aromatics to coat evenly, then add the other half of the spice mix and repeat. Remove from heat. Arrange chicken on plate and top with stir fried aromatics. Enjoy! TEBASAKI FRIED CHICKEN WINGS Servings: 2 INGREDIENTS 8 chicken wings Salt, to taste Pepper, to taste Potato starch, to dredge Frying oil, as needed Sweet Soy Glaze ½ cup (100 milliliters) soy sauce ¼ cup (50 milliliters) mirin ¼ cup (50 grams) sugar ¼ cup (50 milliliters) sake 1 clove garlic, grated Garnish Toasted white sesame PREPARATION Preheat oil to about 160˚C/320˚F. Season both sides of the chicken wings with salt and pepper. Coat with potato starch. Fry the wings at 160˚C/320˚F for approximately 7 minutes. Remove cooked wings from oil. Raise oil temperature to about 180˚C/350˚F. Return the wings to the oil and fry until golden brown, about 3 minutes. Drain them on paper towels. Set aside. Make the graze. Combine all the glaze ingredients in a shallow pan and bring it to a simmer. Reduce until thick. Toss in the wings. Sprinkle toasted white sesame. Enjoy! Check us out on Facebook! - facebook.com/buzzfeedtasty MUSIC Licensed via Audio Network Created by https://www.buzzfeed.com/bfmp/videos/12522
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