Food - Page 4

How to Make a Flavorful Jerk Pasta With Lamb

Jerk Lamb Pasta is a delicious and flavorful dish that is perfect for a weeknight meal or a party. The lamb is cooked in a flavorful jerk sauce made with allspice, thyme, ginger, garlic, and scotch bonnet pepper. The pasta is cooked al dente and then tossed with the jerk sauce and lamb. This dish is sure to please everyone at the table!

Here are some additional tips for making delicious Jerk Lamb Pasta:

  • Use fresh lamb. The fresher the lamb, the better the dish will taste.
  • Don’t overcook the lamb. Lamb should be cooked until it is browned on the outside and pink on the inside. Overcooked lamb will be tough and dry.
  • Use a good quality jerk seasoning. The jerk seasoning will add flavor to the dish, so use a seasoning that you enjoy.
  • Serve with rice or another grain. Jerk Lamb Pasta is a great dish to serve with rice or another grain. The rice or grain will help to soak up the flavorful sauce.
  • Enjoy! Jerk Lamb Pasta is a delicious and flavorful dish that is sure to please everyone at the table!

Here is a recipe for Jerk Lamb Pasta:

Ingredients

  • 1 rack of lamb
  • Pack of fettuccine pasta
  • 2 mini bell peppers or habanero pepper
  • ½ large red onion chopped
  • 4 cloves garlic
  • 1 scallion (diced)
  • 1/4 cup white vinegar
  • 1/4 cup soy sauce
  • 1 ½ teaspoons sea salt
  • 1 tablespoon ground black pepper
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons Jamaican allspice
  • 2 tablespoons brown sugar
  • 1 teaspoon nutmeg
  • 2 tablespoons oil
  • 7 sprigs of fresh thyme
  • squeezed lime juice

Instructions

  1. Cook the fettuccine pasta according to the package. Drain any accessive water from the pasta and set aside.
  2. Preheat the over to 375º F.
  3. Add bell peppers, onions, garlic, scallion, white vinegar, soy sauce, sea salt, black pepper, ginger, Jamaican allspice, brown sugar, nutmeg, thyme, and lime juice to a high-speed blender and blend until completely incorporated.
  4. Season both sides of the rack of lamb with salt and black pepper. Heat 2 tablespoons olive oil in a large heavy ovenproof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides.
  5. Arrange the rack bone side down in the skillet, add sprigs of thyme. Roast the lamb in preheated oven for 18-20 minutes.
  6. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.
  7. Add some of the jerk sauce into the pasta and stir together.
  8. Plate the pasta then top it with 2 carved lamb and drizzle the remaining jerk sauce over the lamb and pasta.
  9. Enjoy and don’t forget to hashtag, #dinnerwithtayo.

Seafood Risotto

Ingredients

  • 4 lobster tail
  • 1 lb of shrimp, peeled and deveined
  • 1 lb of large scallops
  • 1 box of seafood stock
  • 1 cup arborio rice
  • 1 large shallot (diced)
  • ¾ cup of Prosecco or white wine
  • 1 cup of canned or fresh diced tomatoes, drained of wet liquid
  • parsley
  • 1 Tbs old bay seasoning
  • 1 Tbs cajun seasoning
  • 1/2 Tbs garlic seasoning
  • olive oil and butter

Instructions

  • Cook the shrimp and scallops on a foil-lined sheet pan, drizzle seafood with some garlic-infused olive oil, cajun seasoning and a small handful of chopped parsley, roast at 425 degrees until pink and translucent, maybe 10 minutes, let it rest.
  • Break down your whole lobster tail, remove the shell from the tail and cut into chunks, set aside.
  • Place a knob of butter and a good drizzle of olive oil into the bottom of the risotto pot.
  • Add shallots and cook until they soften. Add rice, stirring until coated, then pour in Prosecco or white wine.
  • When the liquid is absorbed then start adding the seafood stock, one ladle at a time, occasionally stirring until it gets absorbed, then add another ladle full.
  • Keep the flame on medium heat and continue adding warm stock and stirring until absorbed and the rice reaches a tender.
  • Turn the flame to low, add another knob of butter, a little olive oil, the drained chopped tomatoes, then stir this together. Add in shrimp, scallops, and lobster.
  • Put the lid on and cook for low heat for 1 minute and garnish with a little bit more parsley.
  • Don’t forget to hashtag, #dinnerwithtayo

Pan-Seared Filet Mignon

Ingredients

  • Rack of tenderloin beef filets
  • salt, chicken bouillon, garlic seasoning, and black pepper
  • 1/2 stick of butter
  • 3 fresh rosemary sticks
  • 3 fresh tarragon sticks
  • 1/2 tablespoon minced garlic

Instructions

  • Preheat the oven to 425° F.
  • Season both sides of the rack of steak generously with salt, chicken bouillon, garlic seasoning, and black pepper.
  • Add the plain butter to an oven-safe cast iron skillet until it melts. Turn the high to high. Allow the butter to melt completely.
  • Once the butter has melted, Place the filet in the skillet. Sear for about 3 minutes and then flip the filet and sear the other side for another 3 minutes. This will give your filets a nice seared edge.
  • Cover the skillet with aluminum foil and transfer your skillet directly to the oven and bake for 15-25 minutes or until desired. PLEASE use oven mitts, skillet may be hot.
  • Remove the skillet from the oven and transfer the filet to a carving board. Lightly cover with tin foil and let sit for 5 minutes before serving. Cut off the twine and carve.
  • Top with a slice of garlic and herb butter and serve.
  • Don’t forget to hashtag, #dinnerwithtayo

How to Make Parmesan Cream Lobster Fettuccine with Wine Sauce.

Learn to create a delightful dish of Parmesan Cream Lobster Fettuccine with Wine Sauce with easy steps! This recipe is perfect for a cozy dinner that feels luxurious yet simple. Fresh lobster meat merges beautifully with the creamy Parmesan sauce, making every bite heavenly. The white wine adds a wonderful layer of flavor, giving the dish a gourmet touch. With straightforward instructions, this guide helps you whip up an impressive meal for your loved ones, making any night special. Enjoy the combination of succulent lobster, rich Parmesan, and exquisite wine in a creamy pasta dish that’s easy to make and irresistibly delicious!

Ingredients:

  • Pack of fettuccini Pasta
  • 4 lobster tail
  • 1 tablespoon butter
  • 1/2 onion, diced
  • fresh tarragon
  • 2 cloves garlic
  • 1/4 cup white wine
  • 6 grape tomatoes
  • 1 1/2 cups heavy cream
  • 1 tablespoon chicken bouillon
  • Pinch of salt
  • Parmesan Cheese , shredded
  • Fresh basil, chopped for garnishing.

Instructions:

  1. Bring a large pot of water to a boil, add pasta and cook according to pasta directions on the box.
  2. Remove lobster meat from the shell, discard the shell. Cut lobster meat into bite-size pieces.
  3. Slice and dice the onion and garlic set a side. Cut the grape tomatoes in half.
  4. Over medium high heat, place the butter in the pan and allow this to melt completely. Add the onion, garlic, tomatoes, tarragon and cook for about 5 minutes or until translucent.
  5. Add heavy cream and wine, occasionally stirring. Add salt and chicken bouillon, continue to stir. Bring this to a simmer.
  6. Add the lobster meat in the sauce, cook for about 5 – 6 minutes or until the lobster is cooked completely.
  7. Add cooked and drained pasta with the sauce, stir the sauce with pasta until the sauce coats the pasta fully.
  8. Serve and enjoy. Top with fresh chopped basil and shredded Parmesan cheese.
  9. Enjoy and don’t forget to use the hashtag #DinnerWithTayo.

Delicious Cornflakes French Toast: A Breakfast Everyone Will Love

Cornflakes French Toast is a delicious and easy breakfast dish that’s perfect for anyone who loves a bit of crunch in their morning meal. This recipe features slices of bread that are dipped in a mixture of eggs, milk, and cinnamon, then coated with crushed cornflakes to create a crispy and flavorful crust. The French toast is then cooked on a griddle or in a frying pan until golden brown and crispy on the outside, and tender on the inside. The cornflakes add a satisfying crunch to the dish, while the cinnamon adds a warm and comforting flavor. This recipe is easy to make and can be customized with your favorite toppings like fresh fruit, whipped cream, or syrup. If you’re looking for a fun and delicious twist on classic French toast, give this Cornflakes French Toast recipe a try and enjoy the perfect balance of crunchy and soft textures in every bite.

Ingredients

  • 4-6 slices brioche bread
  • 3 large eggs
  • 1/2 cup almond milk
  • 1 teaspoon vanilla extract
  • 2 cups cornflakes
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 4 tablespoons butter
  • Raspberry and blueberries for topping

Instructions

  1. In a medium bowl, whisk together the eggs, milk, cinnamon, nutmeg and vanilla extract.
  2. Dip the bread slices in the egg mixture on both sides until the bread has absorbed the egg mixture.
  3. Crumble the cornflakes completely. Place the cornflakes in a shallow bowl or flat plate.
  4. Heat a large (12-inch) non-stick skillet over medium heat and melt 2 tablespoons of butter. When the pan is hot, dip the French toast slices in the cornflakes, lightly pushing so the cornflakes stick to the bread slices.
  5. Cook about 4-5 minutes on each side, until the cornflakes are lightly browned and the french toast is cooked. Repeat with remaining bread slices.
  6. Serve warm with your favorite toppings such as maple syrup, powdered sugar, raspberry, and blueberries (or your choice of fresh fruits)
  7. Enjoy and don’t forget to use the hashtag #DinnerWithTayo.

Jamaican Jerk Chicken with a homemade Jerk sauce

INGREDIENTS

  • Pack of chicken thighs (or selection of your choice)
  • 2-3 scotch bonnet peppers (use habanero pepper for substitution)
  • ½ large red onion chopped
  • 6 cloves garlic
  • 4 stalks of scallion
  • 1/4 cup white vinegar
  • 1/4 cup soy sauce
  • 1 ½ teaspoons sea salt
  • 1 tablespoon ground black pepper
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons Jamaican allspice
  • 2 tablespoons brown sugar
  • 1 teaspoon nutmeg
  • 2 tablespoons oil
  • 7 sprigs of fresh thyme
  • squeezed lime juice

INSTRUCTIONS

  1. Clean the chicken, season with salt and set aside.
  2. Add all the ingredients to a high-speed blender and blend until completely incorporated. Pour the majority of the sauce into a ziplock bag with the chicken. Save the remaining sauce for later. Let this marinate for 1-2 hours (it’s better if you allow the chicken to marinate into the sauce longer, ideally overnight).
  3. Grill the chicken on both sides until it’s cooked all the way through. Occasionally flip it on each side so you don’t burn the outside layer. It’s okay to have a nice brown texture on the outside.
  4. Once ready, remove the chicken from the grill. You can enjoy immediately or let flavors meld together for as long as you like.
  5. You can pick out the side of your choice with this dish. I made plantains with mine. If you don’t know by now I LOVE plantains.
  6. Enjoy this dish with family and friends. Don’t forget to hashtag, #dinnerwithtayo.
1 2 3 4 5 6 7