*INGREDIENTS* Pineapple Blueberries Raspberries Coconut This Pineapple vegan plant-based smoothie is packed with antioxidants and gut friendly ingredients. Made with dairy-free homemade coconut milk and blueberries to give it that anti-inflammatory properties that your body needs. THANK YOU FOR WATCHING! Be safe, be well and remember…various different colors of foods will provide your body with…
THECHA CHICKEN – Spice up your weekend with this recipe. Discover the flavors of the jhanjhanit Thecha in this Chicken curry *********************** 𝗔𝗠𝗔𝗭🥘𝗡 𝗦𝗛🍳𝗣 🛒RB Store – 📟Kitchen Appliances – 🔪Knives I use – *********************** ⏩𝓒𝓵𝓲𝓬𝓴 𝓽𝓸 𝓢𝓾𝓫𝓼𝓬𝓻𝓲𝓫𝓮 : *********************** 𝗖𝗵𝗲𝗰𝗸 𝗼𝘂𝘁 𝘁𝗵𝗲𝘀𝗲 𝗿𝗲𝗰𝗶𝗽𝗲𝘀 𝘁𝗼𝗼: TAWA CHICKEN MASALA – BHOPALI CHICKEN REZALA – *********************** Thecha…
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Roasted PORK LOIN WITH POTATOES!! Easy to prepare, yet so delicious!! Bake like a pro!! You’ll amaze yourself and everyone else, too!! Recipe below… ROASTED PORK LOIN WITH POTATOES Preheat oven to 425 degrees F. 3-1/2 Pound Boneless Pork Loin 2 tablespoons olive oil 2-3 garlic cloves, peeled & sliced in half 1-2 teaspoons freshly…
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Check out the recipe: https://www.allrecipes.com/Recipe/261610/Pork-Saltimbocca/
I made this last night and it was outstanding. All of our dinner guests raved. I served it with a creamy (creme fraiche) lemon risotto and some oven roasted asparagus. Just fabulous. I will definitely be making this again!!
That gelatin hack…brilliant!
That intro…
Long live Chef John
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I’ve made this recipe many times and it’s a favorite of my daughters as well. It’s just so savory and delicious. Thank you chef John
I love eating young cows
Wowsome Chef ! Excellent recipe !
Holy fuck that looks good!
Chef John, you fucked me. This came out way too salty. You should not be advising people to salt both the meat and the broth given how salty prosciutto is. I should have watched the videos by the Nonnas because they not only don't add extra salt, they don't bother with your absolutely idiotic "cheater broth". Terrible recipe that almost put me off saltimbocca all together.
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You are so very inspirational chef 💕
I use a glass cheese container with the holes on top, to sprinkle my flour. Works great.
loved it. I chopped my sage for more even coverage. The kids don't see the beauty in a leaf
No finishing butter for the sauce??
And for those of you that don't know, the gelatin is something chefs use regularly. It's what gives those sauces that luxurious wonderful mouth feel.
Hi….cant get what the flour dusting does for this dish?
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Am I the only one amused by using Kosher salt on a pork dish?
Jjjjjjjjqooôiiiiiu
I was expecting to see some cold butter getting tossed in off the heat. But I am not chef and this looks fantastic!
I am the Jimmy Page of applying my sage! LOL! Cheers from Montreal!
Hey!, Yo, Mel, table 12 want's 2 tiny pigs, Ham 'em, and Slam "em!!
You don't always annunciate clearly enough, you give out information erratically with a combination of rapid speech and long pauses; these pauses often occur in the middle of a sentence leaving it hanging. You're giving just short bursts of speech. It sounds like the way a person that is permanently short of breath would speak. Sometimes your sentences finish in a whisper and you can't hear what was said. The pitch of your speech is a roller-coaster; you start your sentences and end your sentences as a man but the middle of the short phrases you speak sound like a women's voice. This whole video is just a load of short bursts of speech going man-woman-man.
You would do well to invest in some speech classes. The recipes look pretty good but I would bet good money on the fact that your losing views based on your voice. It's not an ugly voice but with a bit more control you'd sound a lot more polished.
Hammed and very lightly slammed 😀
No Marsala?
Complement yourself when you earned it. You earned it.
THE GABAGOOL
Chef paisano John. Jamie Oliver’s compadre Gennaro did a similar recipe using chicken breasts but his trick was to use a slice of Parmigiano Reggiano on the meat, then the prosciutto, then the sage. As the meat was braising the cheese melded (not melted) into the meat, the Parma etc. Just an idea from Greg in Rio.
Love all his recipes. He is never dogmatic, leaving some leeway as there should be in any cooking.