Chef Rachel Hargrove Secrets of a Charter Yacht

27/10/2023

Free Comedy night at Bodega every Thirstday

25/10/2023

Face says it all!

Write the caption for the photo and I will send you a cooter troopers shirt if you win!
I will choose the best one the week before Thanksgiving and will ship it to you! Share this post to friends and I will pick 4 for everyone to vote on! Deadline the 15th of November!

Photo by Chef's Roll, Inc.

19/10/2023

Watch, follow, and discover more trending content.

14/10/2023

Comedy Rehab is BACK! every Thursday night at Bodega West Palm Beach! Come out for some laughs and Tacos with me as your host!

Check out Chef Rachel Hargrove's video.

18/09/2023

27/08/2023

Someone is trying to sell culinary tours as me. Have some fun with this one! I am at sea and NO I am NOT doing a Culinary Tour or Class for $35.00

21/08/2023

I like how people keep reporting my actual page...

Real smart..

06/08/2023

Mid season break down lol

Watch, follow, and discover more trending content.

05/07/2023

Branding my buns!

Watch, follow, and discover more trending content.

04/06/2023

Never boring!

Welcome to 4Reality, the home of everything drama, sass, and iconic pop culture from ...

13/05/2023

I will be doing a meeting and greet before the show at the Improv I. West Palm Beach on Tuesday 16th at 6:30 pm

25/04/2023

I've received 10,000 reactions to my posts in the past 30 days. Thanks for your support. 🙏🤗🎉

02/04/2023

Charter season finale meal on Odessa

Watch, follow, and discover more trending content.

30/03/2023

Who wants a POP UP?
locations are Tampa, South Florida, Australia, and South Africa.

26/03/2023

Japanese Tasting menu
Sole Chef on a 50M.... killing it with my crew!

24/03/2023

The Muffin Ma'am

Watch, follow, and discover more trending content.

21/03/2023

My crew on Odessa

17/10/2022

A Guide To My Favorite Foods And Places To Eat In Tokyo, Japan

https://uproxx.it/ala389b

10/10/2022

One of the moments in my life were I get to collaborate with amazing friends to share a heart felt need to help our fellow Floridians. So from Monday to Friday 0800 to 10:00am we will be taking donations for at Nat'l Marine and volunteers and Drivers with vehicles just DM or text +17543038837
Everything will be going to designated effected areas
I am so proud of everyone coming together without hesitation! ❤️
Please let us know when you are coming with supplies so we can dispatch the volunteers to accumulate the items and transport over.

National Marine Suppliers
2800 SW 2nd Ave, Fort Lauderdale, FL 33315

17/08/2022

Just starter a group on reddit called COOTERGATE here's the link!
Come and join the poll
If the Link does not work got to reddit and search for cootergate
Calling all my



https://www.reddit.com/r/cootergate/comments/wqh70n/the_exposure_of_the_real_reality_of_reality_tv/?utm_medium=android_app&utm_source=share

20/07/2022

Quatro Fungi con Parpardalle

For the Pasta
6 Eggs
4 cup All-Purpose Flour
Salt

For the Mushroom Sauce
1.2 oz Dried Porcini Mushrooms
8 oz baby bella Mushrooms, fresh
8 oz trumpet mushrooms thinly Sliced
8 oz crimini mush cut in quarters
8 oz oyster mushrooms
6 Garlic cloves
0.75 cup White Wine
6 tablespoon Parmigiano cheese, grated
2 TBS Parsley
1 tsp fresh thyme
1 bruised bay leaf
3.4 cup Olive Oil
1.2 tsp Salt
1tsp Black Pepper

Instructions
• Add the dried Porcini mushrooms in a bowl and cover them with boiling water. Set them aside to rehydrate for about 30 minutes.
Make the Pappardelle:
• In a large bowl, add the flour, a pinch of salt, and the 2 eggs. Beat the eggs with a fork and slowly incorporate the flour until you get a sticky dough.
• Knead the dough with your hands for 5-10 minutes, adding more flour if needed, until you get a smooth dough. Cover the pasta dough in plastic wrap and set it aside to rest for 15 minutes.
• Dust a cutting board with flour and divide the dough into 2 or 3 pieces. With a pasta machine or a rolling pin, roll the pasta a few times until you get a thin sheet.
• Dust the pasta sheet with flour and roll it loosely. With a sharp knife, cut the ribbons about 1 inch wide. Unroll the pappardelle and set them on a clean towel to rest.
• Meanwhile, bring a large pot of salted water to boil.
Make the Mushroom Sauce:
• Drain and squeeze the porcini mushrooms, keeping the water aside. Chop and slice all the mushrooms.
• In a large pan, drizzle some olive oil and add the peeled and halved garlic cloves. Cook for a couple of minutes until they start to sizzle, then add all the mushrooms.
• Sauté the mushrooms for a few minutes until they start to brown, then add the white wine. Turn the heat to low and season with salt and pepper to taste. Add a little bit of the porcini water to the pan and stir.
• When the water starts boiling, gently add the pappardelle pasta, being careful to add them one by one so they don’t stick to each other. Cook the pasta for 2-3 minutes, then carefully drain it keeping a cup of pasta water aside.
• Add the pappardelle pasta to the pan with the mushrooms and add some pasta water too. Gently mix the pasta with the mushrooms until they are fully coated.
• Add the grated Parmigiano cheese and mix until you get a creamy sauce.
• Serve immediately with freshly chopped parsley on top.
Notes
You can store leftovers in an airtight container in the fridge for up to 3 days. Add a couple of tablespoons of water before reheating.
If you like you can substitute the Parmigiano for truffle pecorino cheese. Also drizzle with white truffle oil
https://gourmet.fernando-pensato.com/en_GB/truffles/

Passion has been the main driving force in the life of Fernando Pensato. With the success of his shoe business in the 60s, he decided to buy the olive tree orchard, which once belonged to his family. Applying the same principles and enthusiasm that made his shoe business so successful he created Fer...

18/07/2022

Thank you everyone for following my page!
More recipes to come 😋

08/07/2022

Chef Rachel Hargroves Extreme Chocolate Cake

makes 1 - 4 layer 9 inch but you can double up

Ingredients

2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

3/4 cup butter
1 1/2 cups unsweetened cocoa powder
5 1/3 cups confectioners' sugar
2/3 cup milk
1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans with a parchment paper base.
Use the first set of ingredients to make the cake. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer or standing. Stir in the boiling water by hand. Pour evenly into the two prepared pans.
Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely.
To make the frosting, use the second set of ingredients. Cream butter until light and fluffy. Stir in the cocoa and confectioners' sugar alternately with the milk and vanilla. Beat to a spreading consistency and continuously scrape the sides
Split the layers of cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate. Frost the outside of the cake.
COOK
35 mins
Normally it's 1 hr to 2 hours before frosting

08/07/2022

All-Purpose Biscuits

INGREDIENTS
• 2 cups all-purpose flour, plus more for dusting
• 2 tablespoons baking powder
• 1 scant tablespoon sugar
• 1 teaspoon salt
• 5 tablespoons cold, unsalted butter, preferably European style
• 1 cup whole milk
PREPARATION
1. Preheat oven to 425. Sift flour, baking powder, sugar and salt into a large mixing bowl. Transfer to a food processor. Cut butter into pats and add to flour, then pulse 5 or 6 times until the mixture resembles rough crumbs. (Alternatively, cut butter into flour in the mixing bowl using a fork or a pastry cutter.) Return dough to bowl, add milk and stir with a fork until it forms a rough ball.
2. Turn the dough out onto a well-floured surface and pat it down into a rough rectangle, about an inch thick. Fold it over and gently pat it down again. Repeat. Cover the dough loosely with a kitchen towel and allow it to rest for 30 minutes.
3. Gently pat out the dough some more, so that the rectangle is roughly 10 inches by 6 inches. Cut dough into biscuits using a floured glass or biscuit cutter. Do not twist cutter when cutting; this crimps the edges of the biscuit and impedes its rise.
4. Place biscuits on a cookie sheet and bake until golden brown, approximately 10 to 15 minutes.
5. Brush with butter and serve 😋

08/07/2022

Dutch Baby Pancakes!

• 3 eggs
• ½ cup flour
• ½ cup milk
• 1 tablespoon sugar
• Pinch of nutmeg
• 4 tablespoons unsalted butter
• Syrup, preserves, confectioners' sugar or cinnamon sugar
PREPARATION
Preheat oven to 425 degrees.Combine eggs, flour, milk, sugar and nutmeg in a blender jar and blend until smooth. Batter may also be mixed by hand.Place butter in a heavy 10-inch skillet or baking dish and place in the oven. As soon as the butter has melted (watch it so it does not burn) add the batter to the pan, return pan to the oven and bake for 20 minutes, until the pancake is puffed and golden. Lower oven temperature to 300 degrees and bake five minutes longer.Remove pancake from oven, cut into wedges and serve at once topped with syrup, preserves, confectioners' sugar or cinnamon sugar

08/07/2022

Turkish Simit Recipe

Prep Time45 mins
Cook Time15 mins
Resting time1 hr 50 mins
Total Time1 hr

Servings: 16

Ingredients
• 4 tsp instant yeast
• 2 tsp salt
• 2 tbsp granulated sugar
• 8 cups all purpose flour plus 2-3 tablespoon more if needed
• 3 cup warm water
• 0.5 cup vegetable oil
• 0.5 cup grape molasses
• 1 cup water
• 3 cup sesame seeds toasted
Instructions
• In the bowl of a stand mixer, mix sugar, yeast, 4 cups flour and salt.
• Add in warm water and vegetable oil. Mix using the dough hook until the dough comes together and is a bit sticky. If the dough is not coming together, add 2-3 tablespoons all purpose flour.
• Knead the dough using the dough hook for about 8 minutes until it's no longer sticky. Cover and let it rise for 1.5 hours until it doubles in size.
• Meanwhile, toast the sesame seeds in a pan. And mix the molasses with ½ cup water.
• After 1.5 hours, punch the dough down and divide it into 16 pieces. Roll out 2 pieces into 25 inch tubes each and lay them parallel to each other.
• Roll the tubes in opposite directions to make a twist. Meet the ends and pinch them together to make a ring. Repeat with the remaining 14 pieces to make 7 more rings.
• Dip each ring in molasses and water mixture then in sesame seeds and place on a baking sheet lined with parchment paper.
• Cover loosely and let it rise for another 20 minutes.
• Preheat the oven to 400F.
• Bake in the oven for 12-15 minutes until the simits are brown and fully cooked.

12/12/2021

Let's have some fun Today!
Q & A
Anything you want to know about the Show (no spoilers) or Yachting till 10am EST

12/12/2021

I get asked alot about how to get into Yachting...
Here's how.
You will need the following..
PASSPORT
ENG1
STCW
SHIPS SECURITY AWARENESS

If your a cook you will need...
FOOD AND HYGIENE LEVEL 2
SHIPS COOK CERTIFICATION

The link below does it all except the Eng1 that is a SHIPS medical to prove your capable for duty at sea.
https://www.bluewateryachting.com/home-mobile

One company, one complete service - Luxury yacht charter & yacht brokerage also offering crew training courses, yacht crew placement & yacht management in Antibes, Fort Lauderdale, Moscow & Palma

12/12/2021

https://documentcloud.adobe.com/link/review?uri=urn:aaid:scds:US:4fec3012-425e-47b1-a5d3-2b9730d9a7fe

View this file, and add comments too.

12/12/2021

Not Your Normal Nachos Pulled Pork Carnitas with Salsa Verde and Cotija Cheese

Instapot Pulled Pork in Chipotle & Adobo Sauce

Ingredients

• 2 1/2 pounds trimmed, boneless pork shoulder blade roast
• 2 teaspoons kosher salt
• black pepper, to taste
• 6 cloves garlic, minced
• 1 cup of diced yellow onion
• 1 1/2 teaspoons cumin powder
• 1/4 teaspoon dry smoked paprika
• 1/2 teaspoon sazon, homemade or packaged
• 1/4 teaspoon dry thyme
• 3/4 cup reduced sodium chicken broth
• ¼ cup of agave syrup
• 2-3 chipotle peppers in adobo sauce, to taste
• 2 bay leaves
Instructions
1. In a small bowl mix together the smoked paprika, garlic powder, onion powder, salt, pepper, cumin, and cayenne
2. Season the cubed pork with the spice mixture and set aside.
3. In a medium bowl whisk together the Agave Syrup, one cup of the 3 Chipotle in Adobo , and one cup of the broth.
4. Turn your instant pot to the sauté setting. Add the olive oil and allow it to get hot.
5. Add your diced yellow onion, diced garlic, chopped fresh jalapenos, Bay leaf, and thyme.
6. Add half of the cubed pork to the hot oil and sauté for 5 minutes, turning to brown on all sides. Remove the browned pork to a plate and repeat with the remaining half of the cubed pork.
7. Turn the instant pot off. Use the remaining ¼ cup of beef broth and a wooden spoon to deglaze (scrape the brown bits) from the bottom of the pot.
8. Add all of the meat along with the Chipotle sauce mixture to the instant pot.
9. Close the lid and set to sealing.
10. Cook on manual high pressure for 40 minutes. Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then do a quick release.
11. Remove the meat from the instant pot and shred. Stir in the remaining cup of Chipotle sauce and serve on grilled corn tortillas or nachos.

Salsa Verde
To cook the tomatillos, you can either roast them in the oven, brown them on the stovetop, or boil them. Roasting in the oven or browning on the stovetop will deliver more flavor. Each way works, though boiling is a more common way to cook the tomatillos.
Garlic is optional. You can either cook a few cloves with the tomatillos in any of these steps, or add one or two raw garlic cloves when you go to blend the salsa.
Ingredients

• 1 1/2 lb tomatillos
• 1/2 cup chopped white onion
• 2 cloves (or more) garlic (optional)
• 1/2 cup cilantro leaves
• 1 Tbsp fresh lime juice
• 2 Jalapeño peppers OR 2 serrano peppers, stemmed, seeded and chopped (you can use whole for more heat if you want)
• Salt to taste

Method

1. 1 Remove papery husks from tomatillos and rinse well.
2. 2a Oven Roasting Method Cut the tomatillos in half and place cut side down on a foil-lined baking sheet. Add a few garlic cloves in their skin (if using) Place under a broiler for about 5-7 minutes to lightly blacken the skins of the tomatillos.
3. 2b Pan Roasting Method Coat the bottom of a skillet with a little vegetable oil. Heat on high heat. Place the tomatillos in the pan and sear on one side, then flip over and brown on the other side. Remove from heat.
4. 2c Boiling Method Place tomatillos in a saucepan, cover with water. Bring to a boil and simmer for 5 minutes. Remove tomatillos with a slotted spoon.
5. 3 Pulse in blender: Place the cooked tomatillos, lime juice, onions, garlic (if using), cilantro, chili peppers in a blender or food processor and pulse until all ingredients are finely chopped and mixed.
6. 4 Season to taste with salt. Cool in refrigerator.

Nachos
Ingredients
• For the black beans:
• 1 tablespoon extra virgin olive oil
• ½ large red onion finely diced
• 2 medium cloves garlic finely minced
• ½ teaspoon cumin
• ½ teaspoon chili powder
• ¼ teaspoon kosher salt
• 1 cup black beans rinsed and well drained
• For the nachos:
• 1 11- ounce package tortilla chips ( I use xotil from whole foods)
• 12 ounces shredded oaxa or Mexican cheese blend
• 2 medium plum or Roma tomatoes seeds removed and diced in small pieces
• 1 medium avocado cored, peeled and diced small
• ¼ cup of finly chopped green onion
• 1 cup of cotija cheese crumbled for garnish
• fresh cilantro leaves for garnish
• fresh lime wedges

Method
1. Preheat oven to 350°F.
2. Heat olive oil over medium heat in a medium size sauté pan. Add the diced red onion and sauce for 3-4 minutes or until beginning to soften. Add the garlic, cumin, chili powder and salt. Cook for another minute, stirring frequently. Add the black beans and stir well. Remove from heat and set aside.
3. Arrange half of the tortilla chips on a rimmed baking sheet or large oven-safe platter.
4. Add the shredded pork to the bottom layer with tossed in nachos,
5. Top with half of the shredded cheese. Add a second layer of chips and toss the pork now with the beans and green onion cover chips with the remaining cheese, leaving a small border around the edge free of cheese.
6. Bake for 10-12 minutes or until the cheese is melted and gooey. Top with the small dollops of salsa verde, reserved black beans, diced tomato, diced avocado and cilantro leaves. Serve with lime wedges and extra salsa verde.

Send me your photos and tag me in on them!

Bravo BELOW DECK COMMUNITY

12/12/2021

Chef Rachel Hargrove’s Breakfast Shakshuka with Homemade Harissa
Harissa
Ingredients
· 7 Guajillo Chiles or a combination of dried hot chiles like chipotle chiles
· 6 oz Oven roasted red peppers (2 large peppers seeded)
· 2 tablespoon tomato paste
· 4 large garlic cloves peeled
· 1 teaspoon caraway seeds toasted and ground (use a mortar and pestle, grinder or food processor)
· 2 teaspoon ground coriander
· 2 teaspoon ground cumin
· 1 teaspoon smoked paprika
· ½ teaspoon cayenne pepper
· Kosher salt
· Juice of 1 large lemon 2 tablespoon fresh lemon juice
· 2 tablespoon quality extra virgin olive oil more for later

Method
1. Soak and prepare the dried chiles. Place the dried chiles in a heat-safe bowl and cover with hot water. Set aside for 30 minutes until the chiles are tender and re-hydrated. Drain the chiles and remove the stems and seeds.
2. Combine chiles with the remaining ingredients. Transfer the chiles to the bowl of a large food processor fitted with a blade. Add the tomato paste, roasted red peppers, garlic, ground caraway seeds, coriander, cumin, smoked paprika, cayenne (if using), and a large pinch of kosher salt. Add fresh lemon juice.
3. Make the harissa paste. Run the food processor, and while it’s running, drizzle the extra virgin olive oil (Greek) from the top opening. Stop the processor to scrape down the sides and run again until you reach the desired paste-like texture. Taste and adjust seasonings to your liking (remember that harissa paste will deepen in flavor as it sits in the fridge over the next day or two).
4. Store. Transfer the harissa paste to a clean mason jar. Cover with a very thin layer of extra virgin olive oil, then cover the jar with its lid tightly and refrigerate.
Shakshuka
Ingredients
· 2 tablespoons of Greek olive oil
· 1 medium onion, diced
· 4 red bell pepper, seeded and diced
· 4 garlic cloves, finely chopped
· 2 teaspoon paprika
· 1 teaspoon cumin
· 1 teaspoon of Zaatar
· 1 teaspoon of Sumac
· ¼ teaspoon chili powder
· 6 Tomatoes on the vine removed diced and seeds removed
· 1 can of drained chickpeas
· 4 Tablespoons of Homemade Harissa
· 6 large eggs
· salt and pepper, to taste
· 1 small bunch fresh cilantro, chopped
· 1 small bunch fresh parsley, chopped

Method
1. Heat olive oil in a large sauté pan or cast iron on medium heat. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent.
2. Add garlic and spices and cook an additional minute.
3. Add the tomatoes into the pan and break down the tomatoes using a large spoon.
4. Add homemade Harissa then season with salt and pepper and bring the sauce to a simmer
5. Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking.
Plating
Garnish with chopped cilantro and parsley, chickpeas then dust with Zaatar
You can even add some crumbled feta if you like
And serve with warm Laffa or Pitta drizzled with olive oil

11/12/2021

11/12/2021

10/12/2021

BUTTER POACHED LOBSTER EGGS BENEDICT
Yields 6 Servings
Time 1 hour
BUTTER POACHED LOBSTER
Ingredients
· 2Cup Irish Unsalted Butter
· 6 x 3 to 4 Oz Wild Caught Cold Water Lobster Tails, thawed
· 1 Cup Dry White Burgundy Wine
· Pinch of Maldon Sea Salt
· Fresh Ground Mixed Pepper Corns
· 2 sprigs of thyme fresh
· 2 Stems of Curly Leaf Parsley
· 2 Bay Leaf fresh
· 1 Leak Layer cut at 3in.
· 2 Shallots Peeled
· 2 Cloves Fresh Garlic Peel and Smashed

Method
1. Using sharp pair of kitchen shears, cut
2. down the full length of underside of the lobster tail.
3. Using your hands, pull the lobster meat away from the shell and fully remove it.
4. Place on plate and pat dry.
5. Repeat with however many lobster tails you are cooking.
6. Sprinkle lightly with salt and pepper.
7. Turn your pot on medium and add the white wine and bring to medium high to reduce Add you shallots and garlic
8. Add Butter to 4qt pot and bring to medium heat.
9. Add your Bouquet di Garni leek wrapped around the thyme, Parsley, and Bay Leaf with twine
10. Once the Butter is hot, carefully place lobster into the pot and allow to cook 3 minutes until meat is no longer translucent.
11. Once fully cooked, remove and place in sealed container
12. If you are going multiple batches, add additional butter as necessary.
13. Remove tails just before serving and slice in half for you English Muffins


Bearnaise
(Omit Tarragon for Hollandaise)
Ingredients
· ¼ cup white wine vinegar
· 1 cup dry white wine
· 1 small minced shallot
· ½ teaspoon freshly ground black pepper, plus more to taste
· 1 tablespoon finely chopped fresh tarragon
· 6 large egg yolks
· 1 cup unsalted butter, melted
· 2 Tbs Heavy cream
· Kosher salt, to taste

Method
1. In a small saucepan set over medium heat, combine the vinegar, wine, shallot, pepper, and tarragon leaves. Bring to a boil and immediately reduce to a simmer. Simmer the vinegar mixture until the liquid has reduced to about 2 tablespoons, 3-5 minutes. Remove from heat and set aside to cool completely.
2. Fill another small saucepan or double broiler (or bain-marie) with about an inch of water and bring to a simmer over medium-high heat. Meanwhile, transfer the cooled vinegar mixture to a small heatproof bowl that will fit atop the saucepan with simmering water (or the bowl of a double broiler). Add 1 tablespoon of room temperature water and the egg yolks to the vinegar mixture and whisk to combine.
3. Reduce heat to low and set the bowl with the egg mixture over the saucepan, making sure it doesn’t touch the water. Whisk the yolk mixture until thickened and almost doubled in volume, about 5-7 minutes.
4. Add the melted butter 1 tablespoon at a time, whisking slowly between each addition until emulsified. Occasionally remove the bowl from the heat to keep the sauce from overheating.
5. Add cream
6. Season with salt and pepper, then add the remaining tarragon and serve immediately

Poached Eggs
1. 12 Large eggs FRESH as possible
2. Fill a Large shallow pot with 3-4 inches of water and bring to a boil add 3 TBS of champagne vinegar and a pinch of salt
3. Place a strainer over a bowl. Crack a fresh egg over the strainer and strain excess egg white. Carefully pour strained egg into a small bowl like a ramekin try not to puncture yolk.
4. Drop your water to a low heat.
5. Stir the simmering water to create a vortex in the pot. Carefully drop strained egg in center of vortex. Cook 3 minutes. Use a slotted spoon to remove egg from pot.
6. Place Spoon over napkin to remove excess moisture
7. Serve poached egg

Plating
1. Toast English Muffins in the oven on a baking tray until slightly golden brown
2. Remove and Butter then have on standby
3. Have your plates already laid out
4. Garnish with Chives Chopped, Smoked Hungarian Sweet Paprika
5. Garnish should be already chopped and on standby as well by your plates
6. Proceed to plate with English muffin, Lobster, Poached Egg, Bearnaise or Hollandaise if you dislike Tarragon, Then a pinch in chive and Paprika

10/12/2021

This is for everyone that is outside of the states and can't view

https://www.tunnelbear.com/

Really simple VPN to browse the web privately & securely. Unblock websites around the world with applications for Mac, PC, iOS, Android & Chrome.

10/12/2021

Chef Rachel Hargrove’s French Toast

Here is the video tutorial
https://www.bravotv.com/below-deck/season-8/videos/try-not-to-drool-while-watching-chef-rachel-hargrove-makes-her-special

If you can't open the link go to this one it's a VPN and I use it when I am out of the US.

https://www.tunnelbear.com/

For the Chantilly Cream

Ingredients
• ½ cup granulated sugar
• 1 cup heavy cream
• ¼ teaspoon vanilla bean paste
Method
• Make the Chantilly Cream:
• In the bowl of an electric mixer, pour in the sugar, heavy cream, and vanilla.
• Start the mixer on low speed to mix the ingredients together and gradually increase the speed to medium-high.
• Whip the mixture until stiff peaks form.
• Spoon the cream into a bowl with a tight-fitting cover and chill until ready to use.

For the French Toast:

Ingredients
• 6 – 8 extra-large egg yolks
• ¼ teaspoon high-quality bourbon vanilla bean paste
• ¾ cup granulated sugar
• 2 cups heavy cream
• 1 whole loaf of Brioche
• 2 tablespoons butter
• Powdered sugar, for dusting
• Fresh berries, for garnish
• Fresh mint sprig for garnish

Method

• Pre heat oven to 350F
• In a bowl of an electric mixer, combine the egg yolks and sugar. Beat on medium high speed until very light in color to where it makes a thick ribbon when you lift the mixer. About 3 min just before finished add vanilla bean paste
• Pour in the heavy cream and whip for another minute.
• Meanwhile, cut the loaf in 1 ½ in slices
• Pour the custard into a container then add from the main container to a shallow Tupperware to dredge your slices in (don’t soak them)
• Place a large skillet over medium-high heat. Melt 1 tablespoon butter.
• Dip the bread slices into the custard. Don’t over-saturate the slices or soak them. Just dip lightly and place into the hot butter in the skillet.
• Cook until golden on each side
• Then place in oven for 2 min then remove
• Plate your French Toast
• Scoop or pipe a healthy dollop of the Chantilly Cream on both sides of the French toast.
• Garnish with a dusting of powdered sugar, a few berries, and a sprig of fresh mint for color.

Season 8 Exclusive: As seen on the first charter of the new season, this French toast recipe will win over even your most demanding guests!

08/12/2021

My Maple Glazed Cake Doughnuts

Tag Me in your post after you are done!

08/12/2021

Guests Prefrence sheet link just like last year...
A test for your holiday guests to see if they get the out or the blow mattress!



https://1drv.ms/w/s!AqGcZj6eJIzItmUYGpqL2UrrELaS

https://linksharing.samsungcloud.com/nTBwB5jgpZS0

07/12/2021

Homemade Egg Pasta
Ingredients
• 1 cup (5 1/2 ounces about 150 grams) 00 flour can substitute all-purpose flour
• 1 cup (5 1/2 ounces about 150 grams) semolina flour can substitute all-purpose flour
• 3 large eggs room temperature
• 2 tablespoons extra-virgin olive oil
• Splash cold water
• Pinch kosher salt
Instructions
For The Pasta Dough: Combine the flours and a pinch of salt on a clean work surface or in a large bowl and mix until they're well combined. Whisk together the eggs, olive oil, and water, make a well in the center of the flours, and pour in the liquid mixture.
Use a fork to whisk the egg mixture as you would for scrambled eggs and bring a little flour in with each move until the majority of the flour is in the egg mixture.
Using your clean hands, mix the remaining flour into the liquid mixture and begin to form it into a ball. Start to knead and turn the dough until it is a ball (this will take a couple of minutes).
If, after a couple of minutes, the mixture is dry or crumbly, add a splash of water and knead. The dough should be thoroughly moist and evenly hydrated but not sticky or overly damp. (You can also make the pasta dough in a food processor -- head to this recipe for that technique).
Once the dough is in a ball form, knead it for 8 to 10 minutes until it is smooth and there are no cracks. Wrap in plastic wrap and set aside to rest for at least 30 minutes before using. You can use it to make sheets of pasta dough (below) and then use the sheets to make shapes (like Casoncelli or Ravioli), or form the dough into a handmade shape like these cavatelli!
To Roll The Pasta Dough Into Sheets: When it comes to the pasta, you have two options for how to roll it out -- by machine or by hand. If you're going to make pasta often, consider investing in a classic Imperia Pasta Machine (or even get the KitchenAid Pasta Attachment for your stand mixer) and then follow the instructions here.
However, you can also roll it out by hand with the help of a rolling pin or even a wine bottle. For tips on that, Secure a tabletop pasta machine to a counter or fit the Pasta Roller attachment onto the KitchenAid Stand Mixer. Cut dough into six pieces (they need to fit in the Pasta Roller). Press each piece into a rectangle shape. (Cover the pieces you aren't using with a kitchen towel so they don't dry out.)
Pull the roller adjustment k**b straight out and turn to the widest setting, setting 1. Release the k**b, making certain the pin on the roller housing engages the opening on the back of the adjustment k**b, allowing the k**b to fit flush against the roller housing.
Turn Stand Mixer to setting 2. Feed flattened lightly floured dough into rollers to knead. Fold dough in thirds like an envelope, flatten, lightly flour, and roll again. Repeat until the dough is smooth and pliable and covers the width of the roller. Lightly dust pasta with flour while rolling and cutting to aid in drying and separation.
Feed dough through rollers to further flatten the sheet of dough. Change the roller to setting 3, and repeat the rolling process. Continue to increase roller setting until you reach setting 8. Do not fold the dough during this step. Cut dough as needed to make it wieldy. Once the dough is rolled to setting 8, dust it lightly with flour then you can use it as desired to make lasagna or noodles.
If you want to cut it into noodles, let the sheets of rolled pasta rest for 10 to 30 minutes before cutting them. Otherwise, spread the pasta on a floured baking sheet, cover it with a kitchen towel, and set it aside.
At this point, you can boil it or freeze it for future use.