Chef SOHEL bd

Chef SOHEL bd আসসালামু আলাইকুম, আমি নতুন কনটেন্ট ক্রিয়েট, আমাকে সাপোর্ট করার জন্য অসংখ্য ধন্যবাদ।

Baked Salmon with Roasted Potatoes and Green BeansIngredients: salmon fillets (6 oz each / 170 g)2 tbsp olive oil (30 ml...
16/10/2025

Baked Salmon with Roasted Potatoes and Green Beans
Ingredients:
salmon fillets (6 oz each / 170 g)
2 tbsp olive oil (30 ml)
2 cloves garlic, minced.

Roasted beef tenderloin with Boliche sauce & roasted purple cauliflower puree..
18/09/2025

Roasted beef tenderloin with Boliche sauce & roasted purple cauliflower puree..

13/09/2025

Shout out to my newest followers! Excited to have you onboard! Emmanuel Fernandez, Tanjeco Dean, Eva Luz Perea Sandoval, Angela Padua Vitriolo, Wahyu, Phúc Đặng, Valz Rivera, Rajan Jhon, Charmaine Machakaire, Mwalimu Mwale, Michael Bagley, Domzkie Longa, Khánh Lee, Sushil Pathak, Ko Foe Tharr, Sirikorn Assawikul, Tonderai Chipfupi, Sebastian Duncan, Min Naing Soe, Niroshana Bandara

Italian Osso Buco – Simple RecipeIngredients4 veal shanks, about 1 1/2 inches thick2 large carrots, diced2 celery stalks...
28/08/2025

Italian Osso Buco – Simple Recipe
Ingredients

4 veal shanks, about 1 1/2 inches thick
2 large carrots, diced
2 celery stalks, diced
1 large onion, chopped
2 cloves garlic, minced
1 cup white wine
2 cups chicken or beef broth
1 can (14.5 oz) diced tomatoes
2 tablespoons olive oil
Salt and pepper to taste
For the Gremolata:

2 tablespoons fresh parsley, chopped
1 clove garlic, minced
Zest of 1 lemon

Instructions
Prepare Veal Shanks: Season the veal shanks with salt and pepper. In a large pot, heat olive oil over medium-high heat. Brown the veal shanks on all sides, then remove and set aside.
Cook Vegetables: In the same pot, add carrots, celery, and onion. Cook until softened, about 5 minutes. Add garlic and cook for another minute.
Deglaze: Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom.
Add Liquids: Add the broth and diced tomatoes. Return the veal shanks to the pot, making sure they are submerged in the liquid.
Braise: Cover and cook on low heat for about 2 hours, or until the meat is tender and falling off the bone.
Make Gremolata: While the Ossobuco is cooking, prepare the gremolata by mixing parsley, garlic, and lemon zest in a small bowl.
Serve: Serve the Ossobuco hot, topped with gremolata. Pair with risotto or your preferred side dish.

Miso-Beurre Blanc Chicken Wings Ingredients: For the Wings: - 2 lbs (900g) chicken wings (split into drumettes and fla...
28/08/2025

Miso-Beurre Blanc Chicken Wings

Ingredients:
For the Wings:
- 2 lbs (900g) chicken wings (split into drumettes and flats)
- 1 tbsp baking powder (for extra crispiness)
- 1 tsp salt
- 1 tsp white pepper
- 1 tbsp cornstarch (optional, for extra crunch)
- 1 tbsp neutral oil (like grapeseed or vegetable)

For the Miso-Beurre Blanc Sauce:
- 1/4 cup dry white wine (Sauvignon Blanc or Chardonnay)
- 2 tbsp shallots, finely minced
- 1 tbsp white miso paste
- 1/2 cup unsalted butter (cold, cubed)
- 1 tsp yuzu juice (or sub lemon juice + a touch of lime)
- 1 tsp soy sauce
- 1/4 tsp white pepper
- 1 tbsp heavy cream (optional, for extra silkiness)

Garnish (optional):
- Toasted sesame seeds
- Thinly sliced scallions

Instructions:

1. Prep & Bake the Wings (For Maximum Crispiness
- Dry the wings: Pat them completely dry with paper towels—this ensures crispiness.
- Toss with seasoning: In a bowl, mix wings with baking powder, salt, white pepper, cornstarch (if using), and oil.
- Bake: Arrange wings on a wire rack over a baking sheet (to allow air circulation). Bake at 425°F (220°C) for 45-50 mins, flipping halfway, until golden and crispy.
- (Alternatively, air-fry at 400°F for 20-25 mins, shaking halfway.)

2. Make the Miso-Beurre Blanc
- Reduce wine & shallots: In a small saucepan, simmer white wine and minced shallots over medium heat until reduced by half (~3-4 mins).
- Whisk in miso: Lower heat, add white miso paste, and stir until dissolved.
- Incorporate butter: Reduce heat to low. Gradually whisk in cold butter, one cube at a time, letting each melt before adding the next. The sauce should emulsify into a smooth, glossy texture.
- Season: Stir in yuzu juice, soy sauce, white pepper, and cream (if using). Keep warm but avoid boiling (or the sauce may break).

3. Serve
- Top crispy wings in the miso-beurre blanc (or drizzle generously over the top).
- Garnish: Sprinkle with toasted sesame seeds, scallions.

🥩 গরু ও খাসির মাংস কেনার আগে জেনে নিন কোন অংশ কোন কাজে সেরা! 🐄🐑🍽️ সঠিক কাট = সঠিক স্বাদ + সেরা রান্নার অভিজ্ঞতা!মাংস কেন...
25/08/2025

🥩 গরু ও খাসির মাংস কেনার আগে জেনে নিন কোন অংশ কোন কাজে সেরা! 🐄🐑
🍽️ সঠিক কাট = সঠিক স্বাদ + সেরা রান্নার অভিজ্ঞতা!
মাংস কেনার সময় সঠিক অংশ বেছে নিলে স্বাদ ও রান্নার মান দুটোই হবে অসাধারণ।

🐄 গরুর মাংসের সেরা কাটস (Beef Cuts)

1️⃣ Chuck – সস্তা কাট, ধীরে রান্নার জন্য উপযুক্ত
2️⃣ Ribs – রোস্ট করার জন্য আদর্শ
3️⃣ Sirloin – দামি কিন্তু সুস্বাদু স্টেকের জন্য সেরা
4️⃣ Rump – গ্রিল বা ভাজার জন্য উপযুক্ত
5️⃣ Silverside – রোস্ট বা সেদ্ধ বিফের জন্য
6️⃣ Topside – রোস্ট বা কাসেরোল রান্নায় সেরা
7️⃣ Flank – পাই ও স্টুর জন্য সস্তা কাট
8️⃣ Shin – সস্তা এবং স্যুপ/স্টুর জন্য ভালো
9️⃣ Brisket – লবণ ও সেদ্ধ রান্নায় উপযুক্ত

🐑 খাসির মাংসের সেরা কাটস (Lamb Cuts)

1️⃣ Loin – রোস্টের জন্য সেরা
2️⃣ Best End of Neck – রোস্টের জন্য উপযুক্ত
3️⃣ Neck – স্টুর জন্য অসাধারণ
4️⃣ Shoulder – ধীরে রান্না বা স্টুর জন্য ভালো
5️⃣ Breast – ধীরে রান্না ও গ্রিলের জন্য
6️⃣ Leg – রোস্ট বা কারির জন্য সেরা

💡 টিপস:
গরুর মাংস হওয়া উচিত গাঢ় লাল এবং চর্বি সাদা ও শক্ত
খাসির মাংস হওয়া উচিত হালকা গোলাপি এবং চর্বি ক্রিমি সাদা।

'sLifeThere are nights when the kitchen feels like a battlefield. The tickets never stop, the pans never rest, and the ...
23/08/2025

'sLife

There are nights when the kitchen feels like a battlefield. The tickets never stop, the pans never rest, and the flames never sleep. Every second counts, every move matters, every mistake costs.

But in that storm, we find our calm. A nod, a handoff, a silent understanding it’s enough. We don’t need speeches. We don’t need noise. Just focus, grit, and trust in each other.

The clang of steel, the crackle of fire, the rush of the pass it’s chaos, but it’s ours. What looks like madness to them is discipline to us. What feels like pressure to others feels like purpose to us.

And when service finally slows, when the last plate leaves the pass, we know the truth: the heat didn’t beat us it built us.

Butter-Seared Lobster Tails with Garlic Cream SauceTreat yourself to an elegant seafood dinner with these butter-seared ...
22/08/2025

Butter-Seared Lobster Tails with Garlic Cream Sauce
Treat yourself to an elegant seafood dinner with these butter-seared lobster tails finished in a velvety garlic cream sauce. Rich, tender, and full of flavor, this dish looks fancy but is surprisingly simple to make—perfect for special occasions or an indulgent date night at home.
Ingredients:
• For the Lobster Tails:
◦ 2 lobster tails (4–6 oz each), shells split and meat loosened
◦ 2 tablespoons unsalted butter
◦ 1/2 teaspoon smoked paprika
◦ Salt and freshly ground black pepper, to taste
◦ 1 tablespoon olive oil
• For the Garlic Cream Sauce:
◦ 2 tablespoons unsalted butter
◦ 3 garlic cloves, minced
◦ 1/2 cup heavy cream
◦ 1/4 cup low-sodium chicken broth (or seafood stock)
◦ 1 teaspoon Dijon mustard
◦ Salt and black pepper, to taste
◦ 1 tablespoon chopped fresh parsley (for garnish)
Directions:
1. Prepare the Lobster Tails:
Using kitchen shears, cut through the top of the lobster shells lengthwise and pull the meat up and over the shell, keeping it attached at the base. Season the lobster meat with paprika, salt, and pepper.
2. Sear the Lobster Tails:
In a skillet over medium-high heat, heat the olive oil and 2 tablespoons of butter. Once hot and foamy, add the lobster tails, flesh-side down. Sear for 2–3 minutes until golden brown. Flip and cook another 3–4 minutes, basting with butter until the meat is opaque and cooked through. Remove from pan and set aside.
3. Make the Garlic Cream Sauce:
In the same skillet, lower heat to medium and add 2 tablespoons of butter. Add minced garlic and sauté for 30 seconds until fragrant. Pour in the chicken broth and simmer for 1 minute. Stir in heavy cream and Dijon mustard, then cook for 2–3 minutes, stirring occasionally, until the sauce thickens slightly. Season with salt and pepper to taste.
4. Finish the Dish:
Return the lobster tails to the pan and spo

Chickpea Peach Salad with Honey DressingIngredientsFor the Salad:2 cups canned chickpeas, drained and rinsed3 ripe peach...
22/08/2025

Chickpea Peach Salad with Honey Dressing
Ingredients

For the Salad:
2 cups canned chickpeas, drained and rinsed
3 ripe peaches, sliced
1 small red onion, thinly sliced
1 cucumber, diced

Aglio e Olio Grilled Shrimp on Cauliflower Puree
22/08/2025

Aglio e Olio Grilled Shrimp on Cauliflower Puree

Caramelized Sweet Potato Rounds with Burrata, Roasted Beets & Walnut Sage PestoIngredients:For the sweet potatoes:2 larg...
17/08/2025

Caramelized Sweet Potato Rounds with Burrata, Roasted Beets & Walnut Sage Pesto

Ingredients:

For the sweet potatoes:

2 large sweet potatoes, peeled and cut into 1 cm (½ inch) thick rounds

2 tbsp olive oil

1 tbsp honey or maple syrup

Salt and pepper to taste

For the roasted beets:

2 medium beets, peeled and diced

1 tbsp olive oil

Salt and pepper to taste

For the walnut sage pesto:

½ cup walnuts, toasted

1 cup fresh sage leaves

½ cup Parmesan cheese, grated

1 garlic clove

½ cup olive oil

Juice of ½ lemon

Salt and pepper to taste

For serving:

1–2 balls fresh burrata cheese

Extra walnuts for garnish

Fresh sage leaves for garnish

Directions:

Preheat the oven to 200 °C (400 °F).

Toss the sweet potato rounds with olive oil, honey, salt, and pepper. Arrange in a single layer on a baking sheet. Roast for 20–25 minutes, flipping halfway, until golden and caramelized.

On a separate tray, toss diced beets with olive oil, salt, and pepper. Roast for 25–30 minutes, until tender and slightly crisp on the edges.

For the walnut sage pesto, combine walnuts, sage, Parmesan, and garlic in a food processor. Pulse until finely chopped. Add olive oil and lemon juice, blending until smooth. Season with salt and pepper to taste.

To assemble, arrange sweet potato rounds on a serving platter. Top each round with a spoonful of roasted beets, a torn piece of burrata, and a drizzle of walnut sage pesto. Garnish with extra walnuts and fresh sage leaves.

| Prep Time: | 15 minutes |
| Cooking Time: | 30 minutes |
| Total Time: | 45 minutes |
| Kcal (per serving): | ~250 kcal¹ |
| Servings: | 4

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