rockstar Recipes
When dinner becomes a hit!
Help Kitchen Rockstar continue to bring you great entertainment. Contributions go to Equipment , hosting and licensing
bass player & home cook, guy betcher smack your mama chicken
Ingredients: *6- 8 Chicken Legs *1/4 tsp minced Garlic *1/2 cup Soy Sauce (low sodium) *1 cup diced Onions *1 cup sliced Mushrooms Sriracha (add to your liking/ heat- spice level) Method: Preheat oven to 400 degrees. In medium casserole dish, add Chicken legs, minced Garlic, Soy Sauce, diced Onions. Now, add approximately 4 squirts of Sriracha on each corner of the casserole dish(again, add the Sriracha -depending on your heat/ spice level) Last, top off the dish with sliced Mushrooms. Last, place the casserole dish in the oven for approximately 35-40 minutes, until the Chicken is tender and thoroughly cooked. Pro Tip: ~ As a side dish, use Guy's favorite, Uncle Ben's Instant Brown Rice and for a vegtable , Peas. Top off the cooked Rice with the marinaded juices from the Chicken. Watch the full VIDEO RECIPE at https://youtu.be/euAV9Gb5ewE
international chef, paul watters butter bean, buckwheat & vegatable soup
Ingredients: *2 carrot diced *2 parsnip diced *2 sticks of celery diced *2 Leeks sliced *2 onions chopped *2 chicken stock cube /veg stock cube *1/2 cup of Buckwheat *2 cans of 14 oz Butterbeans *Salt and Pepper to taste Method: Boil together for 20 minutes add 1\2 cup of buckwheat and cook for additional 10 minutes. Add 2 cans of butterbeans rinsed and add fresh chopped parsley season with salt and pepper Enjoy! Watch, International Chef Paul Watters EXCLUSIVE INTERVIEW with Kitchen Rockstar athttps://youtu.be/euAV9Gb5ewE
drummer & pit master bubba robinson upside down pineapple cake
Ingredients:*2 tbs butter, melted*1/4 cup packed brown sugar*20 oz can of pineapple slices , drained and reserving juice*1 small jar Maraschino cherries*1 box of your favorite Yellow Cake Mix*1 cup reserved pineapple juice (from can of pineapple) *1/2cup vegetable oil 3eggs
Method: Preheat oven to 350°F Step 1 In 12-cup fluted tube (bundt) cake pan, pour melted butter. Sprinkle brown sugar evenly over butter. Line bottom of pan with pineapple slices. Place 1 cherry to center of each pineapple slice.
Step 2 In large bowl, beat cake mix, pineapple juice, oil and eggs with electric mixer on low speed until moistened; beat 2 minutes on high speed. Pour into pan over fruit.
Step 3Bake for 40 to 45 minutes or until cake is golden brown and springs back when touch lightly. Cool cake in pan 10 to 15 minutes. Plate heatproof plate upside down over pan; turn plate and pan over. Remove pan. Serve warm or cool.
Enjoy! Watch the fullVIDEO RECIPE athttps://youtu.be/euAV9Gb5ewE
executive sous chef tommy may corned beef brisket
Ingredients: *3 lbs Corned Beef Brisket *1/2 cup Yellow Mustard *1 tbsp Kosher Salt *1 tsp of Coarse Black Pepper *1 tbsp Pickling Spice *1 bottle of Guiness Stout beer Method: Preheat oven to 250 degrees. To begin, trim the fat off of the Brisket. Next, slather Mustard all over the Brisket. Season, with Kosher Salt, Black Pepper, and last Pickling Spice. Pack the Pickling Spice, Seasonings and Mustard firmly on the Brisket. This will create a delicious crust on the Brisket. Now, place the seasoned Brisket on a baking sheet. Pour the entire bottle of Guiness Stout around and on the Brisket. This assists with the flavor profile on the Brisket as well as a nice char. Pro-Tip: ~Place gourmet potatos (Purple, Red potatos and Yukon Gold) along with Carrots, Celery and Onions. This will make for a COLORFUL, and Traditional Irish Dinner. If using the additional vegtables, add about (1) cup of chicken stock along with the Guiness Stout Beer. This will accent the flavor profiles even more beautifully ~ Last, place the baking sheet into the oven for approximately 4 to 5 hours, checking the internal temperature periodically. You will need an internal tempeture of 170 degrees, that accompanies a beautiful, tender brisket. Enjoy! Watch the fullVIDEO RECIPE at https://youtu.be/EPx1EXzEric
Mario Hurst: Wonder of Grace
CABBAGE ROLLS Yeild: 20 medium size Cabbage Rolls Ingredients: (1-2) large head of Cabbage 3 lbs of Ground Beef (1) large diced Onion 3/4 cup White Rice (3) eggs (rule of thumb- 1 egg per pound of ground beef) (2) cups of seasoned Bread Crumbs (approximately- refer to method below) 2 tbsp Italian Seasoning 1/4 tsp Garlic Powder 1/2 tsp of Creole Seasoning 1 and 1/2 tsp Salt 1 tsp Black Pepper 32 oz of Tomato Juice (4) jars of Sauerkraut (2) 14 oz. packs of Polksa Kielbasa Method: Preheat oven to 350 degrees. Wash your hands thoroughly before starting this method, as you will be mixing the meat mixture with your hands. OR, you can use gloves. Typically in the "home kitchen" we use our hands. Commercially, you will be using gloves. Blanching- Using a large stock pot, fill with water (1/4 way full). Add a dash of salt to water. Turn on stovetop to medium to high heat, and place in 1 head of Cabbage. You will blanch the head of Cabbage for approximately 8-10 minutes. Do not overcook. Blanching, will make the Cabbage Leaves plyable/ flexible. Again, you do not want to overcook the cabbage. After about 10 minutes, remove the head of Cabbage from the pot by draining the water in a Colander. If you use 2 heads of cabbage for this recipe, you may want to use a large fork to remove at the base of the head. PRO TIP- when making a large quantity of Cabbage Rolls, it requires a lot of Cabbage Leafs. I generally use (2) heads of Cabbage because you gain the outer larger leafs -around 10 per head. They are nice size, and easier to stuff. After you remove the head from your stock pot, gently peel off each leaf. You will cut each leaf at the base of the head to remove. Now, lay your leaf flat, and cut out a the large vein of the leaf and set it aside until you have 20 leafs or the amount you want to stuff. Meat Mixture: In large bowl, mix ground beef, diced onions, rice, and Italian Seasoning. Add Garlic Powder, Creole Seasoning, Salt and Pepper. Now, make a well in the meat. Add 3 eggs. Mix thoroughly with your hands. Add the Tomato Juice, a little at a time (not to get the meat extremely wet). Now, add the bread crumbs, again, a little a time (not to get the mixture to dry). So, you can see that the meat mixture should be the right consistency. Not to wet, but not too dry. Add just a little more tomato and repeat with the bread crumbs. Mix thoroughly. Next, take a large DEEP roaster pan, and layer with 2 jars of Sauerkraut. Then, take a Cabbage Leaf (vein part cut out- facing you) and place on the cutting board. Take a nice portion (handful size) of meat mixture and place on the leaf. Wrap the mixture as if you would wrap a burrito, folding the ends in. Now, place each Cabbage Roll on top of the Sauerkraut layer. After you complete wrapping/ stuffing the Cabbage Rolls, then you will take 2 more jars of Sauerkraut and layer on top. Next, slice your 2 packages of Polska Keilbasa and place them FACE DOWN (skin side faces up) on top of the Sauerkraut. This allows the juices to flows easily into the Sauerkraut and down into the Cabbage Rolls. Last, pour extra Tomato Juice over the layers. Again, the Tomato Juice, Keilbasa and Sauerkraut will marinate the Cabbage Rolls as all the flavors cook, marinate and blend together! Absolutely delicious!!! Bake in Oven on 350 degrees for 4 1/2 hours. ENJOY!!! View VIDEO RECIPE at https://youtu.be/kO7DCU9CvPISep 22 – Oct 19, 2023
Billie Lusk: Electric Fate
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed eget eiusmod tempor labore et dolore culpa qui.Oct 26 – Nov 28, 2023.jpg)
Joseph Gable: Edge of Love
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed eget eiusmod tempor labore et dolore culpa qui.Nov 30 – Dec 10, 2023.jpg)
Eva Burgan: Broken Flame
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed eget eiusmod tempor labore et dolore culpa qui.Dec 18 – Dec 28, 2023
.jpg&height=158)
.jpg&height=158)