food

Refeições que Custam Menos do que Você Imagina

Frankie prepara um brunch especial para quatro pessoas que vai ser mais barato do que custaria para apenas uma pessoa em um restaurante. Depois disso, ele ensina a fazer uma festa de tacos para cinco pessoas de uma maneira super econômica!

food

Refeições que Custam Menos do que Você Imagina

Frankie prepara um brunch especial para quatro pessoas que vai ser mais barato do que custaria para apenas uma pessoa em um restaurante. Depois disso, ele ensina a fazer uma festa de tacos para cinco pessoas de uma maneira super econômica!

Supplies

  • Pulled Pork Ingredients:
  • 3-pound boneless pork shoulder
  • 1 tablespoon paprika
  • 1 teaspoon garlic powder
  • 2 teaspoons cumin
  • 3 packets sugar
  • 2 packets mustard
  • 1 can of beer
  • Tortilla Ingredients:
  • 5 1/4 cups masa, divided
  • 1 tablespoon garlic powder
  • 1 tablespoon paprika
  • 2 teaspoons cumin
  • 2 limes
  • 1 packet Sriracha
  • Salsa Ingredients:
  • 4 tomatoes, washed and dried
  • 1 jalapeño, washed and dried
  • 1 yellow onion
  • 6 cloves garlic, minced
  • 1/4 cup cilantro leaves
  • 1 teaspoon cumin
  • 1 lime
  • 2 teaspoons salt
  • For The Toppings:
  • 2 limes
  • 1/2 cup cilantro
  • 1 bunch radishes, sliced
  • Cotija cheese

Passo a passo

  1. Preheat oven to 325 degrees.
  2. Place pork in a large cast-iron pan. Sprinkle with paprika, granulated garlic, and cumin.
  3. In a small bowl, combine mustard and sugar. Add mixture to pork and rub in, making sure entire piece of meat is evenly coated with the rub.
  4. Pour a can of beer into the pan and cover pan with foil. Place in oven and roast for 3 to 3 1/2 hours until pork falls apart. Using 2 forks, shred meat in pan.
  5. For the first tortilla dough, combine 1 3/4 cups masa, garlic powder and 1 1/4 cups water. Form dough into a ball, wrap in plastic wrap and set aside.
  6. For the second tortilla dough, combine 1 3/4 cups masa, cumin, paprika and 1 1/4 cups water. Form dough into a ball, wrap in plastic wrap and set aside.
  7. For the third tortilla dough, combine 1 3/4 cups masa, lime juice, Sriracha and 1 1/4 cups water. Form dough into a ball, wrap in plastic wrap and set aside. Allow all tortilla doughs to rest for 1 hour.
  8. Divide dough balls into 10 pieces. Roll each piece into a ball. Cut a large plastic baggie along 3 seams. Lay flat and place a ball in the middle. Cover with the other side of the baggie. Using a 10-inch skillet, push down evenly to flatten.
  9. Heat a cast-iron skillet over medium heat. Working in batches, cook the tortillas until cooked through, about 6 minutes. Place tortillas on a plate, cover with a towel and set aside.
  10. On the stove, turn the flame on medium-high and place tomatoes directly over the flame. Rotate pepper with tongs to char the skin on all sides, about 20 to 30 seconds. Continue with the jalapeño. Remove to cutting board.
  11. Coarsely chop both the tomato and the jalapeño and add to a medium bowl. Grate the onion into the same bowl. Add the garlic, cilantro, cumin, lime juice and salt and mix well. Place in refrigerator for at least 1 hour for flavors to meld.
  12. Build tacos using tortillas, meat, and assorted toppings.

Supplies

  • 2 tablespoons vegetable oil
  • 1 red onion, small diced
  • 1 (8-ounce) medium sweet potato, peeled and cut into 1/2-inch cubes
  • 3 sprigs thyme
  • 1 green bell pepper, small diced
  • 1/2 pound chorizo
  • 2 cloves garlic
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon cumin
  • 1/4 cup chopped cilantro
  • 1 packet hot sauce
  • 1 avocado
  • Zest and juice of 1 lime
  • 2 packets mayonnaise
  • 1/4 teaspoon kosher salt
  • 2 tablespoons water

Passo a passo

  1. Add oil to a cast-iron skillet over medium-high heat. Saute onion, sweet potatoes and thyme until tender, about 5 to 6 minutes.
  2. Add bell pepper, chorizo, garlic, salt, pepper, and cumin and cook until chorizo is browned. Add hot sauce and cilantro.
  3. In a small bowl, add avocado and mash with a fork. Add mayonnaise, lime zest, lime juice, salt, and water. Whisk until smooth.
  4. Plate hash and drizzle with crema.

Supplies

  • 3 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 teaspoon ground ginger
  • 3 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 6 tablespoons cold butter, cut into cubes
  • 3/4 cup whole milk, reserve 2 tablespoons for brushing
  • 1 large egg
  • Juice and zest of 1 orange
  • 1 cup dried cranberries
  • 2 packets (2 tablespoons) Sugar In The Raw

Passo a passo

  1. Preheat oven 425 degrees and prepare a sheet tray with parchment paper.
  2. In a large bowl, add flour, sugar, ginger, baking powder, salt and butter. With 2 butter knifes, cut in butter until mixture is crumbly.
  3. In a bowl, whisk together egg, milk, orange juice and zest. Add to flour mixture, add cranberries and mix just until combined.
  4. Dump dough onto a lightly floured surface. Knead gently for a few minutes (just until flour is incorporated) and shape into a disc, about 9 inches round and 1 1/2 inches thick. Cut into 8 wedges, but do not separate.
  5. Brush with milk and sprinkle with sugar. Bake for 15 to 18 minutes, until golden brown. Remove from oven and let sit for 10 minutes.

Supplies

  • 2 russet potatoes (about 1 pound)
  • 3 tablespoons unsalted butter
  • 1/2 cup half-and-half
  • 1/2 cup shredded white cheddar, plus 2 tablespoon for topping
  • 1/2 packet hot sauce
  • 4 egg yolks
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground pepper
  • 2 tablespoons chopped chives

Passo a passo

  1. Preheat oven to 425 degrees.
  2. Place the potatoes on a sheet tray and cook for 60 to 70 minutes, until the skins are crisp and a knife easily pierces the potatoes. Remove from oven and let cool slightly. When cool enough to handle, slice potato in half lengthwise. Using a spoon, scoop out inside of potatoes into a large bowl, leaving about 1/4 of flesh. Mash potato insides until smooth.
  3. In a small saucepan, melt butter with half-and-half. Add to mashed potatoes and mix until incorporated. Add cheese, salt and pepper. Spoon back into potato skins. With the back of the spoon, make an indentation and add egg yolks.
  4. Place potato skins on a cast-iron pan, and bake for 4 to 6 minutes, until yolk has set but is still runny. Remove from oven and top with chives and more cheese.