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Thursday, October 31, 2019

Vietnamese Buttered Sesame Banh Khot

The perfect appetizer. A traditional vietnamese banh khot with delicious seasoned and seared shrimp.


    1. Heat a pan on medium high heat and add some oil, butter, and some fish sauce. Season your shrimp with salt, cook on both sides along with some fresh chopped parsley for about 3 minutes. Take out and set aside.
    2. Mix together in a bowl rice flour, turmeric, coconut milk, and water to create a batter (about the same consistency as pancake batter). Set aside to set up for about 10 minutes.
    3. Heat your takovaki pan on medium high heat and wipe some oil in your holes with a paper towel. Pour your batter in your holes and cook for about 4 minutes. Before the middle of your batter cooks all the way through, scoop out some of the middle to make like a small cup.
    4. Add some butter in your banh khot cups, place a shrimp and some of that cooked parsley in your cups, place a lid on top and continue to cook for another 2-3 minutes. Carefully scoop out and enjoy! #recipesbyvance
    Recipe by Vance Harris

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    Wednesday, October 30, 2019

    Hungarian Goulash

    Super tender beef tips goulash traditionally cooked with Hungarian flavors.


    1. Heat a pot on medium high heat and add some oil and butter. Toss in your beef cubes, white onions, minced garlic, sea salt, ground cumin, organic clove seasoning, sichuan peppercorn powder, paprika, and fresh bay leaves.
    2. Cook while turning for about 10 minutes. Add some tomato paste, red wine vinegar, and some water. Mix well and bring to a boil. Turn your heat down to simmer, cover with a lid and simmer for about 25 minutes.
    3. Preheat your oven to 400 degrees as your goulash cooks. Drizzle your poblano pepper with olive oil and bake for about 5 minutes. Take out and set aside.
    4. When your goulash is done plate, garnish with some fresh oregano, top with your poblano pepper, and enjoy! #recipesbyvance
    Recipe by Vance Harris

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    Smoky Red Pepper Sauce Penne Pasta

    A delicious spicy and gluten free penne pasta with a smoky red pepper sauce.



    1. Cook your penne noodles according to package instructions. Preheat your oven to 350 degrees. Heat a pan on medium high heat and add some oil and butter, cook your shallots along with some minced garlic for about 7 minutes while mixing. 
    2. Place your sliced red peppers and red chili peppers in oven on the top shelf rack to broil for about 5 minutes until your peppers are burnt. Place in the broiler at the bottom of your oven if you have one. 
    3. Peel the burntness off of your peppers. Reheat your pan on medium high heat with your shallots and garlic. Place your peppers in your pan, season with sea salt, fresh ground pepper, and smoked paprika. Pour in a half cup of water and bring to a boil.
    4. Turn your heat down to a simmer, cover with a lid and simmer for about 5 minutes or until most of your water has evaporated.
    5. Drain and set aside. Toss your peppers and shallots in your food processor along with some butter and red wine vinegar, blend until smooth. Season to taste with salt, pepper, and smoked paprika.
    6. Reheat your pan on medium high heat and pour in your red pepper sauce then toss in your noodles. Mix and heat for about 2 minutes. Plate, garnish with some fresh basil and enjoy! #recipesbyvance

    Recipe by Vance Harris

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