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followers

82.8K

impressions

31.6M

likes

1.90M

comments

8.28K

posts

322

engagement

6.02%

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$1.12M

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98.2K

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My rent depends on this dinner going well

6.83M

524K

875

4mo ago

nacho.cookin

My rent depends on this dinner going well

Almost ruined my buddy's rehearsal dinner cooking for 60 people

2.19M

206K

289

10mo ago

nacho.cookin

Almost ruined my buddy's rehearsal dinner cooking for 60 people

1.18M

84.4K

236

5mo ago

nacho.cookin

NY Strip Steak Dinner for 10

939K

64.2K

180

5mo ago

nacho.cookin

Cooking lunch for Dr. Scott Hahn

Rich & Hearty Turkey Stock | Full Recipe ⬇️ (Scaled for 1 Turkey) Yield: ~4–6 quarts depending on pot size Time: 12+ hours (hands-off simmer) Ingredients From one roasted turkey, gather: • Turkey carcass (all bones) • Any remaining thighs, legs, wings, or meaty scraps • Turkey neck (if you still have it) • Any leftover turkey gravy (optional but highly recommended) • Any leftover turkey drippings or stock (optional) Vegetables & aromatics: • 2 large onions, quartered (skins on OK) • 3–4 carrots, roughly chopped • 3–4 celery stalks, roughly chopped • 6–8 garlic cloves, smashed • 2–3 bay leaves • 1 tablespoon whole black peppercorns • Small handful sage • Small handful rosemary • Salt, to taste (start light — you can adjust later) Water: Enough to completely fill your pot and cover all ingredients (Usually 1–2 gallons depending on your pot.) ⸻ Instructions 1. Load the Pot Place all the turkey bones and scraps into a large stockpot. If your pot has a built-in strainer insert, place the herbs and vegetables in the bottom portion first. Add: • Sage • Rosemary • Onions • Carrots • Celery • Crushed garlic • Bay leaves • Peppercorns • A small pinch of salt 2. Add Leftovers Pour in: • Any leftover gravy • Any leftover turkey drippings or stock These add huge richness and depth. 3. Fill With Water Fill the pot all the way with water. If you’re doing one full turkey, expect to add a LOT of water. 4. Slow Simmer Place on low heat and simmer uncovered or partially covered for at least 12 hours. Longer = richer. Avoid boiling — keep it gentle. 5. Strain & Cool Carefully lift out the carcass or pull the strainer insert. Strain broth through a fine sieve. Let cool, then skim excess fat from the top if desired. ⸻ Storage • Refrigerator: Up to 7 days • Freezer: Up to 6 months (freeze in quart containers or freezer bags) ⸻ How to Use • Soups (turkey noodle, ramen, chili, pot pie) • Gravy base • Risotto • Sip warm with salt — it’s incredible on its own

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6mo ago

nacho.cookin

Rich & Hearty Turkey Stock | Full Recipe ⬇️ (Scaled for 1 Turkey) Yield: ~4–6 quarts depending on pot size Time: 12+ hours (hands-off simmer) Ingredients From one roasted turkey, gather: • Turkey carcass (all bones) • Any remaining thighs, legs, wings, or meaty scraps • Turkey neck (if you still have it) • Any leftover turkey gravy (optional but highly recommended) • Any leftover turkey drippings or stock (optional) Vegetables & aromatics: • 2 large onions, quartered (skins on OK) • 3–4 carrots, roughly chopped • 3–4 celery stalks, roughly chopped • 6–8 garlic cloves, smashed • 2–3 bay leaves • 1 tablespoon whole black peppercorns • Small handful sage • Small handful rosemary • Salt, to taste (start light — you can adjust later) Water: Enough to completely fill your pot and cover all ingredients (Usually 1–2 gallons depending on your pot.) ⸻ Instructions 1. Load the Pot Place all the turkey bones and scraps into a large stockpot. If your pot has a built-in strainer insert, place the herbs and vegetables in the bottom portion first. Add: • Sage • Rosemary • Onions • Carrots • Celery • Crushed garlic • Bay leaves • Peppercorns • A small pinch of salt 2. Add Leftovers Pour in: • Any leftover gravy • Any leftover turkey drippings or stock These add huge richness and depth. 3. Fill With Water Fill the pot all the way with water. If you’re doing one full turkey, expect to add a LOT of water. 4. Slow Simmer Place on low heat and simmer uncovered or partially covered for at least 12 hours. Longer = richer. Avoid boiling — keep it gentle. 5. Strain & Cool Carefully lift out the carcass or pull the strainer insert. Strain broth through a fine sieve. Let cool, then skim excess fat from the top if desired. ⸻ Storage • Refrigerator: Up to 7 days • Freezer: Up to 6 months (freeze in quart containers or freezer bags) ⸻ How to Use • Soups (turkey noodle, ramen, chili, pot pie) • Gravy base • Risotto • Sip warm with salt — it’s incredible on its own

844K

87.7K

3mo ago

nacho.cookin

Galentines Dinner for 10 pt. 1 |

Dinner for a Family of 10: Hanger Steaks & Chimichurri

741K

59.5K

304

4mo ago

nacho.cookin

Dinner for a Family of 10: Hanger Steaks & Chimichurri

#TacoBellPartner Fajita & Nacho Dinner for 40 People with @tacobell You can find all the TacoBell essentials you need at your local grocery store today #tbflavor

607K

4.36K

1w ago

nacho.cookin

#TacoBellPartner Fajita & Nacho Dinner for 40 People with @tacobell You can find all the TacoBell essentials you need at your local grocery store today #tbflavor

568K

16.6K

2w ago

nacho.cookin

Should he have kicked me out for this?

Christmas Eve Dinner | Maine Lobster Linguine 🦞🍝🎄 FULL RECIPE HERE ⬇️ SERVINGS 8–10 servings PREP TIME 30 minutes COOK TIME 45 minutes TOTAL TIME ~1 hour 15 minutes INGREDIENTS Pasta 3 packs linguine (about 24–30 oz total) Steamed Lobster 3 whole live lobsters 5 lobster tails Creole Butter Parmesan Sauce 2–2½ cups unsalted butter 2 shallots, finely diced 6 cloves garlic, minced Zest of 1 lemon 1½–2 tsp Tony Chachere’s Creole Seasoning (to taste) 1½–2 cups reserved pasta water 1½–2 cups freshly grated Parmesan cheese Juice of 1 lemon Freshly cracked black pepper (optional) INSTRUCTIONS 1. Steam the Lobster Bring a large pot with a steaming basket to a boil. Add lobsters and lobster tails, cover, and steam. Cook time depends on size: ~10–12 minutes for 1½ lb lobsters Tails until shells are bright red and meat is opaque Remove and let cool slightly. Crack shells and remove all meat from tails, claws, and knuckles. Roughly chop into large chunks and set aside. 2. Cook the Linguine Bring a large pot of well-salted water to a rolling boil. Cook linguine until just al dente. Reserve at least 2 cups pasta water, then drain. 3. Build the Sauce In a large wide saucepan over medium heat, melt the butter. Add diced shallots and cook 2–3 minutes until soft and translucent. Add garlic and cook 30–60 seconds, just until fragrant. Stir in lemon zest. Add the chopped lobster meat and gently warm it through, letting it soak up the butter. 4. Season & Emulsify Sprinkle in Tony Chachere’s Creole Seasoning. Reduce heat to low. Add cooked linguine directly to the pan. Pour in 1–1½ cups pasta water and toss to emulsify. 5. Finish Slowly add Parmesan cheese, tossing continuously until melted and glossy. Add more pasta water as needed to loosen the sauce. Finish with fresh lemon juice. Taste and adjust with Creole seasoning if needed. Optional: cracked black pepper. 6. Serve Plate immediately. Finish with extra Parmesan if desired.

566K

55.8K

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4mo ago

nacho.cookin

Christmas Eve Dinner | Maine Lobster Linguine 🦞🍝🎄 FULL RECIPE HERE ⬇️ SERVINGS 8–10 servings PREP TIME 30 minutes COOK TIME 45 minutes TOTAL TIME ~1 hour 15 minutes INGREDIENTS Pasta 3 packs linguine (about 24–30 oz total) Steamed Lobster 3 whole live lobsters 5 lobster tails Creole Butter Parmesan Sauce 2–2½ cups unsalted butter 2 shallots, finely diced 6 cloves garlic, minced Zest of 1 lemon 1½–2 tsp Tony Chachere’s Creole Seasoning (to taste) 1½–2 cups reserved pasta water 1½–2 cups freshly grated Parmesan cheese Juice of 1 lemon Freshly cracked black pepper (optional) INSTRUCTIONS 1. Steam the Lobster Bring a large pot with a steaming basket to a boil. Add lobsters and lobster tails, cover, and steam. Cook time depends on size: ~10–12 minutes for 1½ lb lobsters Tails until shells are bright red and meat is opaque Remove and let cool slightly. Crack shells and remove all meat from tails, claws, and knuckles. Roughly chop into large chunks and set aside. 2. Cook the Linguine Bring a large pot of well-salted water to a rolling boil. Cook linguine until just al dente. Reserve at least 2 cups pasta water, then drain. 3. Build the Sauce In a large wide saucepan over medium heat, melt the butter. Add diced shallots and cook 2–3 minutes until soft and translucent. Add garlic and cook 30–60 seconds, just until fragrant. Stir in lemon zest. Add the chopped lobster meat and gently warm it through, letting it soak up the butter. 4. Season & Emulsify Sprinkle in Tony Chachere’s Creole Seasoning. Reduce heat to low. Add cooked linguine directly to the pan. Pour in 1–1½ cups pasta water and toss to emulsify. 5. Finish Slowly add Parmesan cheese, tossing continuously until melted and glossy. Add more pasta water as needed to loosen the sauce. Finish with fresh lemon juice. Taste and adjust with Creole seasoning if needed. Optional: cracked black pepper. 6. Serve Plate immediately. Finish with extra Parmesan if desired.

First seafood boil ever. 10 people. No pressure | Seafood Boil Serves: ~10 people Cook Time: ~1 hour (plus soak) Ingredients Seafood & Proteins 6 lb large shrimp (shell-on, preferably head-on) 5 lb snow crab legs 3 lb andouille sausage, cut into 4–5" pieces Vegetables & Add-Ins 4–5 lb red potatoes 10–12 ears corn, halved 4 large yellow onions, halved 4–6 whole heads garlic, halved horizontally 6–8 lemons, halved Seasoning 1½–2 cups Tony Chachere’s Crawfish, Shrimp & Crab Boil ¾–1 cup Tony Chachere’s More Spice Seasoning 6 bay leaves Finish 2 sticks butter 1–2 tsp Tony Chachere’s More Spice Instructions 1. Build the boil Fill a large outdoor boil pot about ¾ full with water. Add: Crawfish Boil More Spice Bay leaves Onions Garlic Lemons Bring to a rolling boil and let it boil 20–30 minutes to fully season the water. Tip: Taste the water. It should be salty, spicy, and lemony. 2. Potatoes first Add potatoes and boil 15 minutes. 3. Sausage + corn Add andouille sausage and corn. Boil 5 minutes. 4. Seafood Add crab legs and boil 5 minutes. Add shrimp and boil 2–3 minutes, just until pink. Turn off the heat. 5. Soak Let everything soak in the seasoned water for 20–30 minutes. 6. Finish Melt butter & drizzle over the boil after dumping. Sprinkle a little bit of Tony’s More Spice on top To Serve Dump onto a table lined with food-safe parchment or butcher paper. Serve hot with: Extra Tony’s Hot sauce Plenty of napkins No forks required.

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3mo ago

nacho.cookin

First seafood boil ever. 10 people. No pressure | Seafood Boil Serves: ~10 people Cook Time: ~1 hour (plus soak) Ingredients Seafood & Proteins 6 lb large shrimp (shell-on, preferably head-on) 5 lb snow crab legs 3 lb andouille sausage, cut into 4–5" pieces Vegetables & Add-Ins 4–5 lb red potatoes 10–12 ears corn, halved 4 large yellow onions, halved 4–6 whole heads garlic, halved horizontally 6–8 lemons, halved Seasoning 1½–2 cups Tony Chachere’s Crawfish, Shrimp & Crab Boil ¾–1 cup Tony Chachere’s More Spice Seasoning 6 bay leaves Finish 2 sticks butter 1–2 tsp Tony Chachere’s More Spice Instructions 1. Build the boil Fill a large outdoor boil pot about ¾ full with water. Add: Crawfish Boil More Spice Bay leaves Onions Garlic Lemons Bring to a rolling boil and let it boil 20–30 minutes to fully season the water. Tip: Taste the water. It should be salty, spicy, and lemony. 2. Potatoes first Add potatoes and boil 15 minutes. 3. Sausage + corn Add andouille sausage and corn. Boil 5 minutes. 4. Seafood Add crab legs and boil 5 minutes. Add shrimp and boil 2–3 minutes, just until pink. Turn off the heat. 5. Soak Let everything soak in the seasoned water for 20–30 minutes. 6. Finish Melt butter & drizzle over the boil after dumping. Sprinkle a little bit of Tony’s More Spice on top To Serve Dump onto a table lined with food-safe parchment or butcher paper. Serve hot with: Extra Tony’s Hot sauce Plenty of napkins No forks required.

30-Hour Smoked Thanksgiving Turkey | SAVE RECIPE BELOW Perfectly seasoned, juicy, and full of smoky flavor. Total Time: ~30 hours (24 hours brining + 6 hours prep and smoking) Ingredients Brine 1 gallon water 1 cup kosher salt 1 cup brown sugar 2–3 sprigs rosemary 2–3 sprigs thyme 1 small bunch sage 3–4 bay leaves 1 tbsp black peppercorns 1 head garlic, crushed 1 tbsp red pepper flakes 1 tsp cayenne pepper 1 tbsp smoked paprika Compound Butter 1 cup (2 sticks) unsalted butter, softened 1 tbsp each chopped sage, thyme, rosemary 1–2 tbsp BBQ rub Additional 1 whole turkey (12–15 lbs) Extra BBQ rub for seasoning Step 1: Brine the Turkey (24 hours) Boil half the water and dissolve salt and sugar. Add herbs, spices, and garlic. Stir in remaining cold water to cool the brine. Submerge the turkey completely in the brine and refrigerate for 24 hours. Step 2: Dry and Prep Remove the turkey, rinse, and pat completely dry. Place on a rack in the fridge for 1–2 hours to air-dry. Spatchcock the turkey by cutting out the backbone and flattening the breastbone. Step 3: Season and Butter Combine butter, herbs, and BBQ rub. Loosen the skin and spread compound butter underneath and over the surface. Coat the entire turkey with additional BBQ rub. Step 4: Smoke the Turkey (To be covered in Part 2.)

530K

22.0K

6mo ago

nacho.cookin

30-Hour Smoked Thanksgiving Turkey | SAVE RECIPE BELOW Perfectly seasoned, juicy, and full of smoky flavor. Total Time: ~30 hours (24 hours brining + 6 hours prep and smoking) Ingredients Brine 1 gallon water 1 cup kosher salt 1 cup brown sugar 2–3 sprigs rosemary 2–3 sprigs thyme 1 small bunch sage 3–4 bay leaves 1 tbsp black peppercorns 1 head garlic, crushed 1 tbsp red pepper flakes 1 tsp cayenne pepper 1 tbsp smoked paprika Compound Butter 1 cup (2 sticks) unsalted butter, softened 1 tbsp each chopped sage, thyme, rosemary 1–2 tbsp BBQ rub Additional 1 whole turkey (12–15 lbs) Extra BBQ rub for seasoning Step 1: Brine the Turkey (24 hours) Boil half the water and dissolve salt and sugar. Add herbs, spices, and garlic. Stir in remaining cold water to cool the brine. Submerge the turkey completely in the brine and refrigerate for 24 hours. Step 2: Dry and Prep Remove the turkey, rinse, and pat completely dry. Place on a rack in the fridge for 1–2 hours to air-dry. Spatchcock the turkey by cutting out the backbone and flattening the breastbone. Step 3: Season and Butter Combine butter, herbs, and BBQ rub. Loosen the skin and spread compound butter underneath and over the surface. Coat the entire turkey with additional BBQ rub. Step 4: Smoke the Turkey (To be covered in Part 2.)

526K

43.8K

2mo ago

nacho.cookin

Does everyone think I’m a kid?

They always ask why I didn’t make more | full recipe ⬇️ Smoked to perfection with @harmosgrill flavored pellets Serves: 6–8 Total Time: ~2–3 hours (including marinade) Ingredients Chicken 3–4 lbs bone-in, skin-on chicken thighs (non-negotiable) 3–4 tbsp spicy brown mustard 2 tbsp Cuso’s Hot Honey Seasoning 2 tbsp Cuso’s Roasted Garlic & Onion Seasoning Grill / Smoke Harmos wood pellets: Spanish Barbecue Pirate & Turkish Barbecue Traveler Jalapeño Green Sauce 2–3 jalapeños (adjust for heat) 1 cup fresh cilantro 2–3 garlic cloves ½ cup Greek yogurt 2–3 tbsp olive oil Salt, to taste Black pepper, to taste Instructions 1. Marinate the Chicken Add chicken thighs to a large bowl. Coat fully with spicy brown mustard. Season generously with Cuso’s Hot Honey + Roasted Garlic & Onion seasoning. Mix until evenly coated. Cover and refrigerate for at least a few hours (overnight preferred). 2. Preheat the Grill Preheat your pellet grill to 350°F. Load with Harmos pellets (Spanish Barbecue Pirate + Turkish Barbecue Traveler) for deep smoky flavor with paprika, garlic, rosemary, and spice notes. 3. Make the Jalapeño Green Sauce Add jalapeños, cilantro, garlic, Greek yogurt, olive oil, salt, and pepper to a blender. Blend until smooth and creamy. Taste and adjust seasoning or heat. Chill until ready to serve. 4. Smoke the Chicken Place chicken directly on the grill grates. Cook for about 1 hour, until internal temp reaches 160°F. 5. Crank the Heat Increase grill temp to 500°F. Cook until chicken hits 180°F internal and skin gets crispy with great color. 6. Serve Remove from grill and rest a few minutes. Serve with the jalapeño green sauce on the side or drizzled over top. #HarmosGrill #HarmosWoodPellets #HarmosFlavoredPellets

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23.9K

1mo ago

nacho.cookin

They always ask why I didn’t make more | full recipe ⬇️ Smoked to perfection with @harmosgrill flavored pellets Serves: 6–8 Total Time: ~2–3 hours (including marinade) Ingredients Chicken 3–4 lbs bone-in, skin-on chicken thighs (non-negotiable) 3–4 tbsp spicy brown mustard 2 tbsp Cuso’s Hot Honey Seasoning 2 tbsp Cuso’s Roasted Garlic & Onion Seasoning Grill / Smoke Harmos wood pellets: Spanish Barbecue Pirate & Turkish Barbecue Traveler Jalapeño Green Sauce 2–3 jalapeños (adjust for heat) 1 cup fresh cilantro 2–3 garlic cloves ½ cup Greek yogurt 2–3 tbsp olive oil Salt, to taste Black pepper, to taste Instructions 1. Marinate the Chicken Add chicken thighs to a large bowl. Coat fully with spicy brown mustard. Season generously with Cuso’s Hot Honey + Roasted Garlic & Onion seasoning. Mix until evenly coated. Cover and refrigerate for at least a few hours (overnight preferred). 2. Preheat the Grill Preheat your pellet grill to 350°F. Load with Harmos pellets (Spanish Barbecue Pirate + Turkish Barbecue Traveler) for deep smoky flavor with paprika, garlic, rosemary, and spice notes. 3. Make the Jalapeño Green Sauce Add jalapeños, cilantro, garlic, Greek yogurt, olive oil, salt, and pepper to a blender. Blend until smooth and creamy. Taste and adjust seasoning or heat. Chill until ready to serve. 4. Smoke the Chicken Place chicken directly on the grill grates. Cook for about 1 hour, until internal temp reaches 160°F. 5. Crank the Heat Increase grill temp to 500°F. Cook until chicken hits 180°F internal and skin gets crispy with great color. 6. Serve Remove from grill and rest a few minutes. Serve with the jalapeño green sauce on the side or drizzled over top. #HarmosGrill #HarmosWoodPellets #HarmosFlavoredPellets

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10mo ago

nacho.cookin

Authentic Caesar Salad

Safe to say I tried | Full Recipe ⬇️ Almost Perfect Smoked & Braised Oxtails cooked on my @asmokegrills ASMOKE Essential. Check out the link in bio to get an ASMOKE for yourself. Smoked & Braised Oxtails Yield: 4–6 servings Total Time: ~5–6 hours Difficulty: Worth it Ingredients For the oxtails 4–5 lbs oxtails ¼ cup aji amarillo pepper sauce (used as a binder) 3–4 tbsp Kairos seasoning/rub Salt, to taste For the braise 1 large red onion, quartered 3 carrots, roughly chopped 2–3 celery stalks, roughly chopped 4–6 garlic cloves 1–2 tbsp Worcestershire sauce 3–4 cups chicken stock (enough to over the meat) 2–3 cups red wine Optional: bay leaf or thyme (not required, but nice) To serve Jasmine rice Fresh parsley, finely chopped Instructions 1. Season the oxtails Add all oxtails to a large bowl. Pour in the aji amarillo pepper sauce and toss until everything is lightly coated — this helps the seasoning stick and adds subtle heat. Sprinkle the Kairos rub generously over the oxtails and mix well so every piece is evenly seasoned. 2. Smoke the oxtails Preheat your Asmoke pellet grill to 275°F. Place the oxtails directly on the grates and smoke for about 2 hours, flipping halfway through. You’re looking for: Golden brown color Light bark Deep smoky aroma Once they look good (not tender yet), pull them off. 3. Build the braise Place the smoked oxtails in a large Dutch oven. Layer on: Red onion Carrots Celery Garlic Drizzle in the Worcestershire sauce, then pour in the chicken stock and red wine until the liquid comes about ⅔ of the way up the oxtails (don’t fully submerge). Cover tightly with the lid. 4. Braise low and slow Place the covered Dutch oven back into the Asmoke (or an oven) at 300–325°F. Braise for 2½–3½ hours, until: Oxtails are fork-tender Meat is pulling away from the bone The kitchen smells illegal 5. Blend the sauce Carefully remove the oxtails and set aside. Using a ladle, transfer all the vegetables and braising liquid into a blender. Blend until completely smooth. Pour the sauce back into the Dutch oven, add the oxtails back in, and gently coat them. (Optional but elite move: simmer uncovered for 10–15 minutes to thicken.) 6. Serve Plate Jasmine rice on the bottom. Top with 2 oxtails, spoon over that silky sauce, and finish with fresh parsley.

467K

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249

3mo ago

nacho.cookin

Safe to say I tried | Full Recipe ⬇️ Almost Perfect Smoked & Braised Oxtails cooked on my @asmokegrills ASMOKE Essential. Check out the link in bio to get an ASMOKE for yourself. Smoked & Braised Oxtails Yield: 4–6 servings Total Time: ~5–6 hours Difficulty: Worth it Ingredients For the oxtails 4–5 lbs oxtails ¼ cup aji amarillo pepper sauce (used as a binder) 3–4 tbsp Kairos seasoning/rub Salt, to taste For the braise 1 large red onion, quartered 3 carrots, roughly chopped 2–3 celery stalks, roughly chopped 4–6 garlic cloves 1–2 tbsp Worcestershire sauce 3–4 cups chicken stock (enough to over the meat) 2–3 cups red wine Optional: bay leaf or thyme (not required, but nice) To serve Jasmine rice Fresh parsley, finely chopped Instructions 1. Season the oxtails Add all oxtails to a large bowl. Pour in the aji amarillo pepper sauce and toss until everything is lightly coated — this helps the seasoning stick and adds subtle heat. Sprinkle the Kairos rub generously over the oxtails and mix well so every piece is evenly seasoned. 2. Smoke the oxtails Preheat your Asmoke pellet grill to 275°F. Place the oxtails directly on the grates and smoke for about 2 hours, flipping halfway through. You’re looking for: Golden brown color Light bark Deep smoky aroma Once they look good (not tender yet), pull them off. 3. Build the braise Place the smoked oxtails in a large Dutch oven. Layer on: Red onion Carrots Celery Garlic Drizzle in the Worcestershire sauce, then pour in the chicken stock and red wine until the liquid comes about ⅔ of the way up the oxtails (don’t fully submerge). Cover tightly with the lid. 4. Braise low and slow Place the covered Dutch oven back into the Asmoke (or an oven) at 300–325°F. Braise for 2½–3½ hours, until: Oxtails are fork-tender Meat is pulling away from the bone The kitchen smells illegal 5. Blend the sauce Carefully remove the oxtails and set aside. Using a ladle, transfer all the vegetables and braising liquid into a blender. Blend until completely smooth. Pour the sauce back into the Dutch oven, add the oxtails back in, and gently coat them. (Optional but elite move: simmer uncovered for 10–15 minutes to thicken.) 6. Serve Plate Jasmine rice on the bottom. Top with 2 oxtails, spoon over that silky sauce, and finish with fresh parsley.

Chicken Parm Sandwiches | Full Recipe ⬇️ Serves 6–8 sandwiches Ingredients Roasted Tomato Cream Sauce 2–3 cups cherry tomatoes 2 whole heads of garlic Olive oil Salt & black pepper Fresh basil ¼–½ cup heavy cream (to taste) Chicken 3–4 lbs boneless, skinless chicken thighs Salt & black pepper Breading Station 1½ cups all-purpose flour 3–4 eggs, beaten 2 cups breadcrumbs ¾ cup grated Parmesan cheese For Frying @talo.creations Beef Tallow (code NACHO for 15% off on talocreations.com) Olive oil Assembly 2–3 jars pasta sauce Fresh mozzarella, sliced Fresh basil leaves Ciabatta rolls or loaves Instructions 1. Roast the Tomato Sauce Preheat oven to 400°F. Add cherry tomatoes to a baking dish. Cut tops off garlic heads, drizzle with olive oil, and add to dish. Season with salt, pepper, basil, and more olive oil. Roast 35–45 minutes until tomatoes burst and garlic is soft. Blend roasted tomatoes and garlic with heavy cream until smooth. Adjust seasoning and set aside. 2. Bread the Chicken Season chicken thighs generously with salt and pepper. Set up breading station: flour → egg wash → breadcrumbs mixed with Parmesan. Bread each thigh and place on a rack while finishing the rest. 3. Fry the Chicken Heat a large pan over medium heat. Add TALO Beef Tallow and a splash of olive oil. Fry chicken in batches until golden brown, 3–4 minutes per side. Remove and set aside. 4. Sauce & Melt In the same pan, add pasta sauce. Return chicken to the pan. Top with mozzarella and fresh basil. Cover and cook on low until cheese melts. 5. Toast & Assemble Toast ciabatta until warm and crisp. Add chicken to bread. Spoon over roasted tomato cream sauce. Finish with fresh basil, close, and serve.

429K

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4mo ago

nacho.cookin

Chicken Parm Sandwiches | Full Recipe ⬇️ Serves 6–8 sandwiches Ingredients Roasted Tomato Cream Sauce 2–3 cups cherry tomatoes 2 whole heads of garlic Olive oil Salt & black pepper Fresh basil ¼–½ cup heavy cream (to taste) Chicken 3–4 lbs boneless, skinless chicken thighs Salt & black pepper Breading Station 1½ cups all-purpose flour 3–4 eggs, beaten 2 cups breadcrumbs ¾ cup grated Parmesan cheese For Frying @talo.creations Beef Tallow (code NACHO for 15% off on talocreations.com) Olive oil Assembly 2–3 jars pasta sauce Fresh mozzarella, sliced Fresh basil leaves Ciabatta rolls or loaves Instructions 1. Roast the Tomato Sauce Preheat oven to 400°F. Add cherry tomatoes to a baking dish. Cut tops off garlic heads, drizzle with olive oil, and add to dish. Season with salt, pepper, basil, and more olive oil. Roast 35–45 minutes until tomatoes burst and garlic is soft. Blend roasted tomatoes and garlic with heavy cream until smooth. Adjust seasoning and set aside. 2. Bread the Chicken Season chicken thighs generously with salt and pepper. Set up breading station: flour → egg wash → breadcrumbs mixed with Parmesan. Bread each thigh and place on a rack while finishing the rest. 3. Fry the Chicken Heat a large pan over medium heat. Add TALO Beef Tallow and a splash of olive oil. Fry chicken in batches until golden brown, 3–4 minutes per side. Remove and set aside. 4. Sauce & Melt In the same pan, add pasta sauce. Return chicken to the pan. Top with mozzarella and fresh basil. Cover and cook on low until cheese melts. 5. Toast & Assemble Toast ciabatta until warm and crisp. Add chicken to bread. Spoon over roasted tomato cream sauce. Finish with fresh basil, close, and serve.

Salsa Chicken Tacos | Full recipe ⬇️ Ingredients Chicken: * 6 lbs chicken breasts * Kairos Old Mexico Taco Mix (or similar) * 2–3 tbsp olive oil * 4 (12 oz) jars Cholula Salsa (or any salsa) * 1 large white onion, sliced (bed for pot) * 1 cup chicken stock * Salt & pepper Salsa Verde: * 2 lbs tomatillos * 3–4 jalapeños * 1 white onion, halved * 4–5 garlic cloves * ¾ cup cilantro * 1–2 limes * 2–3 tbsp olive oil * Salt & pepper Toppings: * Pickled red onions * Diced white onion + parsley * Avocado slices * Queso fresco * Warm tortillas — Instructions 1. Fire up a charcoal grill and add wood chunks if you want extra smoke. 2. Rub chicken with olive oil, then season heavily with taco mix. Grill over coals 3–4 min/side for color—keep it raw inside. 3. Grill tomatillos, jalapeños, onion, and garlic until blistered and smoky. 4. In a Dutch oven, place sliced onions on bottom. Add chicken, 4 jars salsa, and chicken stock. Cover. 5. Cook low & slow: **250°F for 8–10 hrs** (or 275°F for 6–7 hrs) until fall-apart tender. Slow cooker: LOW 8–10 hrs. 6. Make salsa verde: blend grilled veggies + cilantro + oil + salt, simmer 15–20 min, finish with lime, chill. 7. Shred the chicken, mix back into the pot. Build tacos with salsa chicken, salsa verde, pickled onions, onion/cilantro, avocado, and queso fresco

415K

21.7K

6mo ago

nacho.cookin

Salsa Chicken Tacos | Full recipe ⬇️ Ingredients Chicken: * 6 lbs chicken breasts * Kairos Old Mexico Taco Mix (or similar) * 2–3 tbsp olive oil * 4 (12 oz) jars Cholula Salsa (or any salsa) * 1 large white onion, sliced (bed for pot) * 1 cup chicken stock * Salt & pepper Salsa Verde: * 2 lbs tomatillos * 3–4 jalapeños * 1 white onion, halved * 4–5 garlic cloves * ¾ cup cilantro * 1–2 limes * 2–3 tbsp olive oil * Salt & pepper Toppings: * Pickled red onions * Diced white onion + parsley * Avocado slices * Queso fresco * Warm tortillas — Instructions 1. Fire up a charcoal grill and add wood chunks if you want extra smoke. 2. Rub chicken with olive oil, then season heavily with taco mix. Grill over coals 3–4 min/side for color—keep it raw inside. 3. Grill tomatillos, jalapeños, onion, and garlic until blistered and smoky. 4. In a Dutch oven, place sliced onions on bottom. Add chicken, 4 jars salsa, and chicken stock. Cover. 5. Cook low & slow: **250°F for 8–10 hrs** (or 275°F for 6–7 hrs) until fall-apart tender. Slow cooker: LOW 8–10 hrs. 6. Make salsa verde: blend grilled veggies + cilantro + oil + salt, simmer 15–20 min, finish with lime, chill. 7. Shred the chicken, mix back into the pot. Build tacos with salsa chicken, salsa verde, pickled onions, onion/cilantro, avocado, and queso fresco

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9mo ago

nacho.cookin

Caesar Salad

Hanger Steaks for my wife’s family / Recipe for chimichurri ⬇️ Chimichurri (Bright, Herbaceous, and Punchy) This chimichurri is bold, fresh, and intentionally unrefined. It’s meant to be vibrant and slightly rustic, with enough acidity and heat to cut through rich meats, grilled vegetables, or even roasted potatoes. Ingredients For the Chimichurri: 1 cup extra-virgin olive oil 3 bunches fresh parsley, finely chopped (leaves only for a cleaner flavor) 1 bundle fresh cilantro, finely chopped 1 shallot, very finely minced 4 cloves garlic, finely minced or grated 1 tsp crushed red pepper flakes (adjust to heat preference) 1 tsp fresh or dry oregano 2–3 tbsp red wine vinegar (start with 2, adjust to taste) Kosher salt & freshly ground black pepper, to taste Instructions 1. Prep the Herbs Wash and thoroughly dry the parsley and cilantro—excess moisture will dull the flavor and thin the sauce. Finely chop by hand rather than using a food processor to keep the chimichurri textured instead of emulsified. 2. Build the Base In a large bowl, add the shallots, garlic, crushed red pepper flakes, and dried oregano. This gives the aromatics a head start and helps evenly distribute their flavor. 3. Add the Herbs & Oil Fold in the chopped parsley and cilantro, then pour in the olive oil. Stir gently but thoroughly so the oil coats every herb. 4. Balance with Acid Add the red wine vinegar, starting with 2 tablespoons. Taste and adjust—chimichurri should be bright and sharp, not harsh. 5. Season Season generously with salt and freshly ground black pepper. Mix again and taste one last time, adjusting salt, acid, or heat as needed. Rest & Serve For best results, let the chimichurri rest at room temperature for 15–30 minutes before serving. This allows the flavors to meld and deepen. Serve with: Grilled steak, chicken, or lamb Roasted vegetables As a marinade or finishing sauce

365K

36.6K

186

4mo ago

nacho.cookin

Hanger Steaks for my wife’s family / Recipe for chimichurri ⬇️ Chimichurri (Bright, Herbaceous, and Punchy) This chimichurri is bold, fresh, and intentionally unrefined. It’s meant to be vibrant and slightly rustic, with enough acidity and heat to cut through rich meats, grilled vegetables, or even roasted potatoes. Ingredients For the Chimichurri: 1 cup extra-virgin olive oil 3 bunches fresh parsley, finely chopped (leaves only for a cleaner flavor) 1 bundle fresh cilantro, finely chopped 1 shallot, very finely minced 4 cloves garlic, finely minced or grated 1 tsp crushed red pepper flakes (adjust to heat preference) 1 tsp fresh or dry oregano 2–3 tbsp red wine vinegar (start with 2, adjust to taste) Kosher salt & freshly ground black pepper, to taste Instructions 1. Prep the Herbs Wash and thoroughly dry the parsley and cilantro—excess moisture will dull the flavor and thin the sauce. Finely chop by hand rather than using a food processor to keep the chimichurri textured instead of emulsified. 2. Build the Base In a large bowl, add the shallots, garlic, crushed red pepper flakes, and dried oregano. This gives the aromatics a head start and helps evenly distribute their flavor. 3. Add the Herbs & Oil Fold in the chopped parsley and cilantro, then pour in the olive oil. Stir gently but thoroughly so the oil coats every herb. 4. Balance with Acid Add the red wine vinegar, starting with 2 tablespoons. Taste and adjust—chimichurri should be bright and sharp, not harsh. 5. Season Season generously with salt and freshly ground black pepper. Mix again and taste one last time, adjusting salt, acid, or heat as needed. Rest & Serve For best results, let the chimichurri rest at room temperature for 15–30 minutes before serving. This allows the flavors to meld and deepen. Serve with: Grilled steak, chicken, or lamb Roasted vegetables As a marinade or finishing sauce

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