Its Only Food with Chef John Politte

Thanks for watching Its Only Food w/Chef John Politte. In this video we are showing you how to make Chorizo and Potato Empanadas. Thanks for watching! Recipe at www.itsonlyfood.biz 👇 MY GROOVY LINKS 👇 TO BROWSE MY 5-STAR RATED ETSY GOURMET SEASONING SHOP, SEE RECIPES FROM THE SHOW, OR TO CONTACT ME ABOUT PRODUCING A PRODUCT REVIEW ON YOUR KITCHEN MERCHANDISE, HEAD OVER TO MY WEBSITE: http://www.itsonlyfood.biz CLICK HERE TO SEE ALL THE GEAR AND GOODIES I USE FOR THE SHOW https://www.amazon.com/shop/itsonlyfoodwchefjohnpolitte STALK ME ON SOCIAL MEDIA: • Facebook: https://www.facebook.com/chefpolitte/ • Instagram: https://www.instagram.com/chefpolitte/ • LinkedIn: https://www.linkedin.com/in/john-politte-cdm-cfpp-3976ba84/ • Twitter: https://twitter.com/chef_politte • Tiktok: www.tiktok.com/@chefpolitte DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I will receive a small commission. This helps support the channel and allows us to continue to make videos like this. Thank you for the support! Music from YouTube Audio Library “Soul Kitchen” by BadLuck “Rabid” by Ethan Meixsell #empanadas #chorizo #latincuisine

Thanks for watching Its Only Food w/Chef John Politte. In this video we are showing you how to make Jalapeno Aioli. Below is the recipe. Thanks for watching! JALAPENO AIOLI Ingredients • 1 cup mayonnaise • 3 fresh jalapeno peppers • 3 small garlic cloves, peeled • Lime juice to taste • ½ cup fresh cilantro, chopped • Pinch of salt and pepper Method 1. Place all the ingredients into a blender or small electric food mill like a Nutribullet® and blend well to make a smooth creamy sauce. 2. Refrigerate and store in an airtight container for up to 2 weeks _______________________________________________________________________ 👇 MY GROOVY LINKS 👇 TO BROWSE MY 5-STAR RATED ETSY GOURMET SEASONING SHOP, SEE RECIPES FROM THE SHOW, OR TO CONTACT ME ABOUT PRODUCING A PRODUCT REVIEW ON YOUR KITCHEN MERCHANDISE, HEAD OVER TO MY WEBSITE: http://www.itsonlyfood.biz CLICK HERE TO SEE ALL THE GEAR AND GOODIES I USE FOR THE SHOW https://www.amazon.com/shop/itsonlyfoodwchefjohnpolitte STALK ME ON SOCIAL MEDIA: • Facebook: https://www.facebook.com/chefpolitte/ • Instagram: https://www.instagram.com/chefpolitte/ • LinkedIn: https://www.linkedin.com/in/john-politte-cdm-cfpp-3976ba84/ • Twitter: https://twitter.com/chef_politte • Tiktok: www.tiktok.com/@chefpolitte DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I will receive a small commission. This helps support the channel and allows us to continue to make videos like this. Thank you for the support! Music from YouTube Audio Library “Soul Kitchen” by BadLuck “Rabid” by Ethan Meixsell “Break Your Lock and Key” by Mini Vandals #jalapeno #aioli #creamyjalapenosauce

Thanks for watching Its Only Food w/Chef John Politte. In this video we are showing you how to make a Mushroom and Onion Flatbread Pizza. The recipe is on my website at www.itsonlyfood.biz Thanks for watching and supporting this channel! __________________________________________________________________________ 👇 MY GROOVY LINKS 👇 TO BROWSE MY 5-STAR RATED ETSY GOURMET SEASONING SHOP, SEE RECIPES FROM THE SHOW, OR TO CONTACT ME REGARDING DOING A REVIEW ON YOUR KITCHEN MERCHANDISE, HEAD OVER TO MY WEBSITE: http://www.itsonlyfood.biz CLICK HERE TO SEE ALL THE GEAR AND GOODIES I USE FOR THE SHOW https://www.amazon.com/shop/itsonlyfoodwchefjohnpolitte STALK ME ON SOCIAL MEDIA: • Facebook: https://www.facebook.com/chefpolitte/ • Instagram: https://www.instagram.com/chefpolitte/ • LinkedIn: https://www.linkedin.com/in/john-politte-cdm-cfpp-3976ba84/ • Twitter: https://twitter.com/chef_politte • Tiktok: www.tiktok.com/@chefpolitte DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I will receive a small commission. This helps support the channel and allows us to continue to make videos like this. Thank you for the support! Music from YouTube Audio Library “Soul Kitchen” by BadLuck “Rabid” by Ethan Meixsell #flatbread #pizza #mushroompizza

Thanks for watching Its Only Food w/Chef John Politte. In this video we are showing you how to make Alabama White Sauce. Thanks for watching! Ingredients • 2 cups mayo • ½ cup apple cider vinegar • 2 Tablespoons lightly packed brown sugar • 1 Tablespoon spicy brown mustard • 1 Tablespoon horseradish • 1 Tablespoon freshly squeezed lemon juice • 1 ½ teaspoon Worcestershire sauce • Pinch of salt • Pinch of black pepper • Pinch of cayenne pepper Method Stir together all the ingredients in a large bowl. Cover tightly and refrigerate for up to two weeks. Yields 2 ½ cups Recipe attribution: Brandie @The Country Cook __________________________________________________________________________ 👇 MY GROOVY LINKS 👇 BROWSE MY 5-STAR RATED ETSY GOURMET SEASONING SHOP, READ MY FOOD BLOG, LOOK THROUGH MY PORTFOLIO OF CULINARY STILL LIFE, PURCHASE MY COOKBOOKS, OR CONTRACT ME TO REVIEW KITCHEN MERCHANDISE, HEAD OVER TO MY WEBSITE: http://www.itsonlyfood.biz BE SURE TO CHECK OUT MY ROKU CHANNEL FOR BEHIND-THE-SCENES FOOTAGE AND BONUS SHOWS YOU WON’T FIND ON YOUTUBE CLICK HERE: https://channelstore.roku.com/details/89977dcba99f1ea33ecb9e18c4216aab/its-only-food CLICK HERE TO SEE ALL THE GEAR AND GOODIES I USE FOR THE SHOW https://www.amazon.com/shop/itsonlyfoodwchefjohnpolitte STALK ME ON SOCIAL MEDIA: • Facebook: https://www.facebook.com/chefpolitte/ • Instagram: https://www.instagram.com/chefpolitte/ • LinkedIn: https://www.linkedin.com/in/john-politte-cdm-cfpp-3976ba84/ • Twitter: https://twitter.com/chef_politte • Tiktok: www.tiktok.com/@chefpolitte DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I will receive a small commission. This helps support the channel and allows us to continue to make videos like this. Thank you for the support! Music from YouTube Audio Library “Soul Kitchen” by BadLuck “Rabid” by Ethan Meixsell “Riding” by ALBIS #alabamawhitesauce #alabamasauce #bbqsauce

Thanks for watching Its Only Food w/Chef John Politte. In this video we are showing you how to make thousand Island Dressing. Thanks for watching! Ingredients • 1 cup mayo • ¼ cup minced onion • 2 Tablespoons ketchup • 2 Tablespoons sweet relish • 1 teaspoon lemon juice • ½ teaspoon sweet paprika • ¼ teaspoon kosher salt Method 1. Place all the ingredients into a large bowl and mix well. Place into a sealed container and refrigerate. Keeps for up to 2 weeks. __________________________________________________________________________ 👇 MY GROOVY LINKS 👇 BROWSE MY 5-STAR RATED ETSY GOURMET SEASONING SHOP, READ MY FOOD BLOG, LOOK THROUGH MY PORTFOLIO OF CULINARY STILL LIFE, PURCHASE MY COOKBOOKS, OR CONTRACT ME TO REVIEW KITCHEN MERCHANDISE, HEAD OVER TO MY WEBSITE: http://www.itsonlyfood.biz BE SURE TO CHECK OUT MY ROKU CHANNEL FOR BEHIND-THE-SCENES FOOTAGE AND BONUS SHOWS YOU WON’T FIND ON YOUTUBE CLICK HERE: https://channelstore.roku.com/details/89977dcba99f1ea33ecb9e18c4216aab/its-only-food CLICK HERE TO SEE ALL THE GEAR AND GOODIES I USE FOR THE SHOW https://www.amazon.com/shop/itsonlyfoodwchefjohnpolitte STALK ME ON SOCIAL MEDIA: • Facebook: https://www.facebook.com/chefpolitte/ • Instagram: https://www.instagram.com/chefpolitte/ • LinkedIn: https://www.linkedin.com/in/john-politte-cdm-cfpp-3976ba84/ • Twitter: https://twitter.com/chef_politte • Tiktok: www.tiktok.com/@chefpolitte DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I will receive a small commission. This helps support the channel and allows us to continue to make videos like this. Thank you for the support! Music from YouTube Audio Library “Soul Kitchen” by BadLuck “Rabid” by Ethan Meixsell “Heart Break” by Vibe Tracks #thousandIslanddressing #thousandislandrecipe #1000islanddressing

Thanks for watching Its Only Food w/Chef John Politte. In this video we are showing you how to make Chick-Fil-A Sweet and Spicy Sriracha Sauce-Enjoy! Ingredients • ¼ cup water • 1 Tablespoon cornstarch • ½ cup granulated sugar • 3 Tablespoon rice vinegar • 2 Tablespoon plus 2 teaspoons chili garlic sauce • 1 Tablespoon sriracha sauce • 1 Tablespoon lemon juice • 1 ½ teaspoon soy sauce • ¼ teaspoon ginger powder • ¼ teaspoon garlic powder • ¼ teaspoon cayenne powder Method 1. Add all the ingredients except for the sugar, cornstarch and water to a small sauce pan over low heat 2. Bring mixture to a slow boil, then combine the sugar into the mixture 3. Make a slurry with the water and cornstarch, slowly blend into the mixture. 4. Remove from heat after it thickens. 5. Allow to cool properly, and store in a sealed container in the refrigerator for up to two months __________________________________________________________________________ 👇 GROOVY LKS 👇 TO SHOP 5-STAR RATED ET GOURMET SEASONG SHOP, READ FOOD BLOG, OWSE PORTFOLIO OF CULARY STILL LIFE, PURCHASE COOKBOOKS, OR CONACT ME TO REVIEW KITCHEN MERCHANDISE, HEAD OVER TO WEBSITE: http://www.itsonlyfood.biz BE SURE TO CHECK OUT ROKU CHANNEL FOR BEHD-THE-SCENES FOOTAGE AND BONUS SHOWS YOU WON’T FD ON YOUTUBE CLICK HERE: https://channelstore.roku.com/details/89977dcba99f1ea33ecb9e18c4216aab/its-only-food TODD WILBUR’S COOKBOOK- https://amzn.to/3MGe5ym CLICK HERE TO SEE ALL THE GEAR AND GOODIES I USE FOR THE SHOW https://www.amazon.com/shop/itsonlyfoodwchefjohnpolitte STALK ME ON SOCIAL MEDIA: • Facebook: https://www.facebook.com/chefpolitte/ • Instagram: https://www.instagram.com/chefpolitte/ • LinkedIn: https://www.linkedin.com/in/john-politte-cdm-cfpp-3976ba84/ • Twitter: https://twitter.com/chef_politte DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I will receive a small commission. This helps support the channel and allows us to continue to make videos like this. Thank you for the support! Music from YouTube Audio Library “Soul Kitchen” by BadLuck “Rabid” by Ethan Meixsell “Icelandic Arpeggios” by Divkid “Love in Mexico” by Carmen Maria and Edu Espinal #chickfilasauce #sweetandspicysriracha #fastfoodsauces

Thanks for watching Its Only Food w/Chef John Politte. In this video we are showing you how to make Quizno’s Chipotle Mayo sauce. Ingredients • ½ cup mayo • 2 chipotle chilies • 2 teaspoons adobo sauce • 1 small garlic clove • ¼ teaspoon salt • 1 Tablespoon apple cider vinegar • ¼ teaspoon Worcestershire • ½ teaspoon sugar Method 1. Put everything in a blender or a magic bullet and pulse until smooth. 2. Keep in covered container for up to 3 weeks __________________________________________________________________________ 👇 MY GROOVY LINKS 👇 BROWSE MY 5-STAR RATED ETSY GOURMET SEASONING SHOP, READ MY FOOD BLOG, LOOK THROUGH MY PORTFOLIO OF CULINARY STILL LIFE, PURCHASE MY COOKBOOKS, OR CONTRACT ME TO REVIEW KITCHEN MERCHANDISE, HEAD OVER TO MY WEBSITE: http://www.itsonlyfood.biz BE SURE TO CHECK OUT MY ROKU CHANNEL FOR BEHIND-THE-SCENES FOOTAGE AND BONUS SHOWS YOU WON’T FIND ON YOUTUBE CLICK HERE: https://channelstore.roku.com/details/89977dcba99f1ea33ecb9e18c4216aab/its-only-food CLICK HERE TO SEE ALL THE GEAR AND GOODIES I USE FOR THE SHOW https://www.amazon.com/shop/itsonlyfoodwchefjohnpolitte STALK ME ON SOCIAL MEDIA: • Facebook: https://www.facebook.com/chefpolitte/ • Instagram: https://www.instagram.com/chefpolitte/ • LinkedIn: https://www.linkedin.com/in/john-politte-cdm-cfpp-3976ba84/ • Twitter: https://twitter.com/chef_politte DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I will receive a small commission. This helps support the channel and allows us to continue to make videos like this. Thank you for the support! Music from YouTube Audio Library “Soul Kitchen” by BadLuck “Rabid” by Ethan Meixsell “Down with Your Getup” by Mini Vandals #quiznos #quiznoschipotlemayo #chipotlemayo

Thanks for watching Its Only Food w/Chef John Politte. In this video we are showing you how to make Smashburger smash sauce. Ingredients • ½ cup mayo • ¼ cup yellow mustard • 2 teaspoons pickle juice • 2 teaspoons chopped dill pickle • 1 teaspoon vegetable oil Method 1. Mix all the ingredients in a larger bowl and stir well. 2. Store covered in the refrigerator for up to 1 week Makes ¾ cup Recipe attribution: Stephanie Manley

Ingredients • 1 eggplant • 1 garlic clove • ½ shallot • 1 can tomato sauce • ½ cup shredded Parmesan cheese • ½ cup shredded Mozzarella cheese • 2 cups all-purpose flour • 3 eggs • 2 cups cornmeal • 4 Tablespoons olive oil-split • 1 Tablespoon Italian Seasonings • Salt and pepper Method 1. Dice the garlic and the shallot and place in a small bowl. 2. Peel the eggplant and slice into ¼ inch slices. Place on a paper towel lined plate or pan and cover with more paper towel to draw out some of the liquid. Set aside 3. Using 1 Tablespoon of the olive oil, sauté the garlic and the shallot in a small sauce pan until fragrant. Add the Italian seasoning and stir well to incorporate the flavors. Add 1 can of tomato sauce and continue to stir until all the ingredients are combined. Turn off heat and set aside. 4. Set up a dredging station with the flour, beaten eggs, and cornmeal. Add salt and pepper to each element of the station. Dip each individual slice of eggplant into the flour, eggs, and cornmeal until each slice is breaded, and then set each slice onto a dry surface. 5. In a large skillet over medium heat, using the remaining olive oil, fry each slice of eggplant until both sides are a golden color. Set on a paper towel lined plate and set aside. 6. On a cookie tray or aluminum pan, place a small amount of sauce for each piece of eggplant you want to use. Then place the eggplant slice on each spot of sauce, add a small amount of each cheese to each one, then place in a preheated 400-degree oven for 10 minutes, or until the cheese is melted and bubbly. 7. Remove the eggplant from the oven and stack three pieces of eggplant on top of another, add some pasta to the plate with garlic toast or a small Caesar salad and enjoy! 8. The remaining cooked eggplant can be kept in the refrigerator in a sealed container and be utilized in the same manner with the sauce at a different time with the same results. TO SHOP MY 5-STAR RATED ETSY GOURMET SEASONING SHOP, READ MY FOOD BLOG, BROWSE MY PORTFOLIO OF CULINARY STILL LIFE, PURCHASE MY COOKBOOKS, OR CONTRACT ME TO REVIEW KITCHEN MERCHANDISE, HEAD OVER TO MY WEBSITE: http://www.itsonlyfood.biz BE SURE TO CHECK OUT MY ROKU CHANNEL FOR BEHIND-THE-SCENES FOOTAGE AND BONUS SHOWS YOU WON’T FIND ON YOUTUBE CLICK HERE: https://channelstore.roku.com/details/89977dcba99f1ea33ecb9e18c4216aab/its-only-food

Thanks for watching Its Only Food w/Chef John Politte. In this video we are showing you how to make Cream of Mushroom Soup-Enjoy! CREAM OF MUSHROOM SOUP Ingredients • ¾ cup butter • 1 small onion-diced • 1 Tablespoon fresh minced garlic • 1 pound sliced white mushrooms • 1 Tablespoon dried thyme • ½ cup sweet Marsala wine • ½ cup flour • 4 cups chicken broth • 1 cup heavy cream • Salt and pepper to taste Method 1. In a large pot or Dutch oven over medium heat, melt the butter and add the onions, cook until the onions are soft and translucent. 2. Add the garlic and thyme, stir well to perfume the aromatics, and then add the mushrooms. Cook the mushrooms until they release their liquid and reduce and become soft. 3. Turn the heat up to medium high, and stir in the Marsala, and cook for 3-4 minutes. 4. Lower the heat back to medium, and then add the flour to the mushroom mixture to form a roux. Continue to cook until the roux doesn’t stick to the pan. 5. Add the chicken stock and bring to a slow boil as you gently stir during the process, blending in the roux and being careful to not let it burn. 6. When the soup has thickened, turn the heat down, add the heavy cream and stir well. Simmer for 10 minutes. Makes 6 servings ___________________________________________________________________________ 👇 MY GROOVY LINKS 👇 TO SHOP MY 5-STAR RATED ETSY GOURMET SEASONING SHOP, READ MY FOOD BLOG, BROWSE MY PORTFOLIO OF CULINARY STILL LIFE, PURCHASE MY COOKBOOKS, OR CONTRACT ME TO REVIEW KITCHEN MERCHANDISE, HEAD OVER TO MY WEBSITE: http://www.itsonlyfood.biz BE SURE TO CHECK OUT MY ROKU CHANNEL FOR BEHIND-THE-SCENES FOOTAGE AND BONUS SHOWS YOU WON’T FIND ON YOUTUBE CLICK HERE: https://channelstore.roku.com/search/it's+only+food CLICK HERE TO SEE ALL THE GEAR AND GOODIES I USE FOR THE SHOW https://www.amazon.com/shop/itsonlyfoodwchefjohnpolitte STALK ME ON SOCIAL MEDIA: • Facebook: https://www.facebook.com/chefpolitte/ • Instagram: https://www.instagram.com/chefpolitte/ • LinkedIn: https://www.linkedin.com/in/john-politte-cdm-cfpp-3976ba84/ DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I will receive a small commission. This helps support the channel and allows us to continue to make videos like this. Thank you for the support! Music from YouTube Audio Library “Soul Kitchen” by BadLuck “Rabid” by Ethan Meixsell “Breeze” by Telecasted #creamofmushroomsoup #mushroom #souprecipes

Thanks for watching Its Only Food w/Chef John Politte. In this video we are showing you how to make Ham and Cheese Omelet. Below is the recipe. Enjoy! Ingredients • 2 large eggs • 3 Tablespoons olive oil, divided • 4 ounces diced ham • 1 cup shredded hash browns • ¼ cup shredded cheddar cheese Method 1. In a large skillet, heat 2/3 of the olive oil on medium high heat 2. Add hash browns to the pan when the oil is hot, place in one layer, not a mound, leave alone and let cook, about 5 or 6 minutes on each side. 3. In a separate pan, add the remaining olive oil and place on medium high heat to get hot. 4. Using a spatula, flip the hash browns over to cook the other side. 5. In a large bowl, crack and whip the 2 large eggs and pour into the hot oiled pan 6. Using a rubber spatula, move around the pan and bring the outside edge of the omelet into the middle, forcing the runny eggs underneath the cooking eggs. 7. Once most of the runny egg has set, make sure the eggs will move around in the pan, the flip the omelet over, and turn off heat. Add the omelet ingredients and slide the omelet out onto a plate using the pan to fold the egg over on the ingredients. 8. Add the hash browns and toast.

Thanks for watching Its Only Food w/Chef John Politte. In this video we are showing you how to make Portobello Mushroom Caps with Marsala Sauce. Below is the recipe. Enjoy! Ingredients • ¼ cup all-purpose flour • 2 large eggs • ½ cup panko breadcrumbs • ¼ cup shredded Parmesan cheese • 4 Portobello mushroom caps • 6 tablespoon olive oil-divided • 2 shallots-sliced • 1 teaspoon thyme • ½ cup chicken broth • ½ cup Marsala wine • ¼ cup sour cream-room temperature • Salt and pepper as needed Method 1. Remove the gills from the mushrooms and be sure they are free of any dirt or debris, dry and set aside 2. Slice the shallots crosswise, set aside. 3. Set up dredging station with the flour, beaten eggs and panko breadcrumbs/parmesan cheese 4. Carefully take each mushroom and dip into the flour, then the egg wash, ten into the breadcrumb cheese mixture. Shake off any excess through out this process. Place the finished mushrooms on a plate. 5. Heat 3 tablespoons of the olive oil in a sauté pan on medium high heat and cook the mushrooms on each side until golden brown. Transfer to a plate. 6. Add the remaining oil, and add the shallots, salt and pepper, and thyme and cook until slightly brown-about 3 minutes. 7. Stir in wine and broth to deglaze the pan, scraping any browned bits and incorporating them into the sauce 8. Reduce heat to medium and continue to simmer the sauce until it is slightly reduced. About 5 minutes. 9. Remove from heat and stir in the sour cream 10. Serve the mushrooms topped with the sauce and garnish with more thyme, Parmesan cheese or fresh parsley. 1 cap per serving.

Thanks for watching Its Only Food w/Chef John Politte. In this video we are showing you how to make Spinach and Artichoke Dip. Below is the recipe. Enjoy! Ingredients • ¼ cup cream cheese • ¼ cup mayo • ¼ cup sour cream • ½ cup mozzarella cheese-divided • ¼ cup parmesan cheese • 1 Tablespoon minced fresh garlic • ¼ cup cooked spinach • ¼ cup quartered artichoke hearts • Salt and pepper to taste Method 1. In a bowl, mix the mayo, cream cheese and sour cream 2. Add the garlic, spinach, half of the mozzarella, parmesan, and artichoke hearts. 3. Season with salt and pepper and stir until all the ingredients are well incorporated and the artichoke hearts begin to break up a bit 4. Place mixture in an oven safe dish, top with the remaining mozzarella, and bake for 10 minutes at 400 degrees until the center is bubbly and the top is somewhat browned. 5. Serve with a baguette, crackers, or corn chips Yields about 2 cups.

Thanks for watching Its Only Food w/Chef John Politte. In this video we are doing a product review of the ChefsTemp Quad XPro Alarm Thermometer. Below are the links and the coupon code to purchase your own. Thanks for watching! Product link: https://www.chefstemp.com/product/bbq-remote-thermometer/ $10 OFF Coupon Code: chefjohnpolitte ChefsTemp Affiliate Links: https://www.shareasale.com/shareasale.cfm?merchantID=111859 ChefsTemp Official Website: https://www.chefstemp.com/ ChefsTemp Youtube: https://www.youtube.com/c/ChefsTemp ChefsTemp Facebook: https://www.facebook.com/ChefsTemp/ ChefsTemp Instagram: https://www.instagram.com/chefstemp/ ______________________________________________________________________________ 👇 MY GROOVY LINKS 👇 TO SHOP FOR ALL OF MY GOURMET SEASONING BLENDS, READ MY FOOD BLOG, BROWSE MY PORTFOLIO OF CULINARY STILL LIFE, OR TO PURCHASE MY COOKBOOKS, HEAD OVER TO MY WEBSITE http://www.itsonlyfood.biz CLICK HERE TO SEE ALL THE GEAR AND GOODIES I USE FOR THE SHOW https://www.amazon.com/shop/itsonlyfoodwchefjohnpolitte SIGN UP FOR 3 FREE MONTHS OF AMAZON MUSIC http://www.getamazonmusic.com/chefpolitte STALK ME ON SOCIAL MEDIA: • Facebook: https://www.facebook.com/chefpolitte/ • Instagram: https://www.instagram.com/chefpolitte/ DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I will receive a small commission. This helps support the channel and allows us to continue to make videos like this. Thank you for the support! Music from YouTube Audio Library “Soul Kitchen” by BADLUCK “Strut Funk” by DOUGIE WOOD #ChefsTemp #QuadXPro #thermometer

Thanks for watching Its Only Food w/Chef John Politte. In this video we are showing you how to make Coconut Curry Beef Ribs. Below is the recipe-Enjoy! Ingredients • 2 pounds boneless beef ribs • 1 Tablespoon oil • 1 Tablespoon grated fresh ginger • 1 Tablespoon minced fresh garlic • 1 Tablespoon AP flour • 1 can coconut milk • 4 ounces red curry paste • 2 Tablespoon sugar • 1 Tablespoon fish sauce • Juice from 1 lemon • Salt and pepper Method 1. Salt and pepper both sides of the ribs. 2. Add the oil to a pan and sear both sides of the ribs on medium heat. 3. Place the seared ribs into a crock pot or Dutch oven. Reserve the liquid from the beef in the pan you seared them in. 4. Add the garlic and ginger to the searing pan and stir until fragrant over medium heat. 5. Add the flour and stir into a paste with the garlic and ginger. 6. Add the red curry paste and continue to stir until well combined with the flour mixture. 7. Add the coconut milk, lemon juice, fish sauce, and sugar and stir with a whip until well incorporated. Simmer for about 10 minutes. 8. Pour the curry mixture over the ribs, cover and cook for 6 hours in a slow cooker or about 2 and a half hours for the Dutch oven on a medium heat on the burner. The meat should be tender and cut with a fork. If not, continue to cook until the meat reaches this point-baste the meat with the sauce as much as possible during the cooking time. Serve with rice or noodles Makes 2 servings

Thanks for watching Its Only Food w/Chef John Politte. In this video we are showing you how to make Peri Peri sauce. You can adjust the heat with different chili peppers, and you can also alter the viscosity of the sauce with a small amount of water. The water will not dilute the flavor of this sauce at all. Below is the recipe-enjoy! Ingredients • 2 Tablespoons vegetable oil • 2 Tablespoons minced fresh garlic • 1/ medium red onion • 3 Tablespoon sweet paprika • ½ cup fire roasted red peppers • 5 fresh habaneros • 1 Tablespoon red pepper seeds • ¼ cup red wine vinegar • Juice of 1 lemon • 1 Tablespoon brown sugar • 1 Tablespoon oregano • 1 teaspoon salt • 1 teaspoon black pepper Method 1. Blend all the ingredients in a blender, food processor or nutria bullet until it is a smooth mixture. 2. Heat the mixture in a pan on a slow simmer for about 10-15 minutes. 3. Cool the mixture properly uncovered. 4. Store in a sealed container in the refrigerator for up to 2 months. Makes roughly 2 cups. Enjoy!

Thanks for watching Its Only Food w/Chef John Politte. In this video we are showing you how to make a Chili Relleno Omelet. Below is the recipe. Ingredients • 1 Poblano Chili • 4 eggs • 1 cup AP flour • ½ cup Monterey Jack cheese • ½ cup oil • Salt and pepper to taste Method 1. Roast chili over flame on your stovetop burner or a broiler until all sides of the pepper are charred. Place in bowl and cover with saran wrap for 15 minutes. 2. Separate 2 eggs. Place yolks in 1 bowl and whites in another. Beat the egg whites until stiff. Then add the yolks and whip together. Set aside. 3. Remove chili from bowl and gently remove charred skin. Discard skin and slit the pepper lengthwise, but not through, and remove seeds to make a pocket in the pepper. 4. Place the cheese in the pepper pocket and close, seal with toothpicks. 5. Roll the pepper in the flour, then place in the egg mixture and cover pepper completely with the egg mixture until well coated. 6. Fry the pepper in hot oil (350 degrees) until all sides are a golden color. Remove pepper from pan and set aside on paper towel. 7. Use the 2 remaining eggs to make an omelet. Place the pepper in the omelet and fold onto a plate. Cover with more cheese if desired. Microwave to ensure that all the cheese is melted. Serve with rice and beans or hash browns and toast. Makes 1 omelet. Enjoy!

Thanks for watching Its Only Food w/Chef John Politte. In this video we are showing you how to make Amba Sauce. Below is the recipe. Ingredients • 1 Tablespoon olive oil • 1 Tablespoon minced fresh garlic • 1 ripe mango • ¼ teaspoon cumin • ¼ teaspoon cayenne pepper • ¼ teaspoon fenugreek • ¼ teaspoon salt • ¼ cup apple cider vinegar • Juice from ½ lemon • ¼ cup water • 1 teaspoon Dion mustard Method 1. Puree all the ingredients in a food processor. 2. Heat in a saucepan until completely heated throughout 3. Cool properly and store in a sealed container in the refrigerator. 4. Keeps for 2 weeks. Yields 1 cup. Enjoy!

Thanks for watching Its Only Food w/Chef John Politte. In this video we are doing a product review of the ChefsTemp FinalTouch X10 Thermometer. Below are the links and the coupon code to purchase your own. Product link: https://www.chefstemp.com/product/finaltouchx10-meat-thermometer/ $8 OFF Coupon Code: chefjohnpolitte ChefsTemp Affiliate Links: https://www.shareasale.com/shareasale.cfm?merchantID=111859 ChefsTemp Official Website: https://www.chefstemp.com/ ChefsTemp Youtube: https://www.youtube.com/c/ChefsTemp ChefsTemp Facebook: https://www.facebook.com/ChefsTemp/ ChefsTemp Instagram: https://www.instagram.com/chefstemp/ ______________________________________________________________________________ 👇 MY GROOVY LINKS 👇 TO SHOP FOR ALL OF MY GOURMET SEASONING BLENDS, READ MY FOOD BLOG, BROWSE MY PORTFOLIO OF CULINARY STILL LIFE, OR TO PURCHASE MY COOKBOOKS, HEAD OVER TO MY WEBSITE http://www.itsonlyfood.biz CLICK HERE TO SEE ALL THE GEAR AND GOODIES I USE FOR THE SHOW https://www.amazon.com/shop/itsonlyfoodwchefjohnpolitte SIGN UP FOR 3 FREE MONTHS OF AMAZON MUSIC http://www.getamazonmusic.com/chefpolitte ORDER THE TOP-SECRET RECIPES COOKBOOK https://wp.recipesecrets.net/restaurantrecipes/?hop=ytchef64 DELICIOUS DIABETES COOKBOOK https://69661s-au7kr5uedqcw11r8w78.hop.clickbank.net/ CREATE INCREDIBLE THUMBNAILS http://ytchef64.thumbmaker.hop.clickbank.net/ STALK ME ON SOCIAL MEDIA: • Facebook: https://www.facebook.com/chefpolitte/ • Instagram: https://www.instagram.com/chefpolitte/ • LinkedIn: https://www.linkedin.com/in/john-politte-cdm-cfpp-3976ba84/ DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I will receive a small commission. This helps support the channel and allows us to continue to make videos like this. Thank you for the support! Music from YouTube Audio Library “Soul Kitchen” by BADLUCK “Strut Funk” by DOUGIE WOOD #ChefsTemp #FinalTouchX10 #thermometer

Thanks for watching Its Only Food w/Chef John Politte. In this video we are showing you how to make Senegalese Chicken Yassa. Here is the recipe: Ingredients • 4 boneless skinless chicken thighs-cut up • 3 onions peeled and julienned • 3 Habanero peppers • ½ cup lemon juice • ¼ cup vegetable oil • 2 Tablespoons Dijon mustard • 3 teaspoons minced garlic • 1 Tablespoon vegetable oil • 1 ½ cup chicken broth • Salt and pepper Method 1. Combine the oil, lemon juice, garlic and Dijon mustard in a bowl and mix well to make the marinade. 2. Add the cut-up chicken thighs into a gallon zip lock bag, and cover with the marinade. Refrigerate for at least 2 hours. 3. In a large stock pot or Dutch oven, add the second amount of vegetable oil and brown the marinated chicken on both sides, all the while seasoning with salt and pepper. 4. Remove the chicken after browning and set aside on a plate. 5. Add the onions to the stock pot along with the 3 habaneros, add the remaining marinade, and sauté everything until the onions are caramelized. 6. Place the browned chicken back into the pot, and add the chicken broth, bring the heat up to a boil, reduce to a simmer, cover the pot with a lid and cook for 30 minutes. 7. When the chicken reaches an internal temperature of 165 degrees, it is finished. Serve with rice (6 servings). Enjoy!

Thanks for watching Its Only Food w/Chef John Politte. In this video we are showing you how to make Thai Chicken Soup. Here is the recipe: Ingredients: • 2 Tablespoons vegetable oil • ½ cup chopped onion • ½ red pepper-diced • 1 ½ cup sliced white mushrooms • 4 cups chicken broth • 1 cup diced cooked chicken breast • 1 teaspoon fish sauce • 1 teaspoon Worcestershire • 1 teaspoon lemongrass paste • 1 cup coconut milk • ½ cup milk • 1 Tablespoon red curry paste • 1 teaspoon chili sauce • 3 Tablespoon tomato paste • 1 Tablespoon cornstarch • 2 cups cooked brown rice • Fresh cilantro for garnish Method: 1. In a large stock pot or Dutch oven, heat the vegetable oil over medium heat. When hot, add the mushrooms, onion and pepper and cook until tender. 2. Add the chicken broth and the cooked chicken and heat for 5 minutes while stirring. 3. Add the fish sauce, Worcestershire, and lemongrass paste, and simmer for 5 minutes while continuing to stir. 4. Add the milk and the coconut milk, turn heat to low, cover, and let simmer for 2 minutes. 5. In a small bowl, combine curry paste, chili sauce, tomato paste and cornstarch, and mix well. Stir into soup as it simmers, until the soup slightly thickens and takes on a silky complexion. 6. Season as needed with salt and pepper and serve over the cooked rice. 7. Top with fresh cilantro leaves. Enjoy!

Thanks for watching Its Only Food w/Chef John Politte. In this video we are showing you how to make green Schug sauce, a middle eastern hot sauce. Here is the recipe: Ingredients • 4-jalapeno peppers • 1 Tablespoon minced fresh garlic • ½ cup fresh parsley • ½ cup fresh cilantro • 1 Tablespoon freshly squeezed lemon juice • ½ teaspoon salt • ¼ teaspoon cumin • 1 teaspoon coriander seeds • ½ cup olive oil Method • De-seed the jalapenos if you wish to • Add half the olive oil into a food processor or blender, along with the jalapeno peppers and pulse a few times to break down the peppers. • Add the rest of the ingredients and the remaining olive oil and continue to pulse to emulsify the mixture. The results should be a chunky sauce with pieces of the herbs in it. Enjoy!

Thanks for watching Its Only Food w/Chef John Politte. In this video we are showing you how to make Easy Lemon Vinaigrette salad dressing using the Rock2More shaker. Here is the recipe and the product info: Ingredients • ½ cup freshly squeezed lemon juice -1 Tablespoon honey • 2 Tablespoon Dijon mustard • ½ teaspoon salt • 1/8 teaspoon fresh cracked pepper • 2 teaspoon fresh garlic • ½ cup olive oil Method 1. Place the ingredients into the Rock2More shaker and shake for 1 or 2 minutes 2. Dressing is ready for use Product information for the Rock2More shaker https://staresso.com/ https://rock2more.com/ https://www.kickstarter.com/projects/rock2more/rock2more-1st-capsule-frother-and-latte-combo?ref=8n9j9t ______________________________________________________________________________ 👇 MY GROOVY LINKS 👇 TO SHOP FOR ALL OF MY GOURMET SEASONING BLENDS, READ MY FOOD BLOG, BROWSE MY PORTFOLIO OF CULINARY STILL LIFE, OR TO CHECK OUT MY COOKBOOK, HEAD OVER TO MY WEBSITE http://www.itsonlyfood.biz CLICK HERE TO SEE ALL THE GEAR AND GOODIES I USE FOR THE SHOW https://www.amazon.com/shop/itsonlyfoodwchefjohnpolitte SIGN UP FOR 3 FREE MONTHS OF AMAZON MUSIC http://www.getamazonmusic.com/chefpolitte ORDER THE TOP-SECRET RECIPES COOKBOOK https://wp.recipesecrets.net/restaurantrecipes/?hop=ytchef64 DELICIOUS DIABETES COOKBOOK https://69661s-au7kr5uedqcw11r8w78.hop.clickbank.net/ CREATE INCREDIBLE THUMBNAILS http://ytchef64.thumbmaker.hop.clickbank.net/ STALK ME ON SOCIAL MEDIA: • Facebook: https://www.facebook.com/chefpolitte/ • Instagram: https://www.instagram.com/chefpolitte/ • LinkedIn: https://www.linkedin.com/in/john-politte-cdm-cfpp-3976ba84/ DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I will receive a small commission. This helps support the channel and allows us to continue to make videos like this. Thank you for the support! Music from YouTube Audio Library “Soul Kitchen” by BADLUCK “Strut Funk” by DOUGIE WOOD #rock2more #kickstaresso #staresso

Thanks for watching Its Only Food w/Chef John Politte. In this video we are showing you how to make Homemade Gingerbread Spice Mix. Ingredients • 2 Tablespoons cinnamon • 2 teaspoons ground ginger • 2 teaspoons ground cloves • ½ teaspoon allspice • ½ teaspoon cardamom • ½ teaspoon coriander • 1 star anise • ¼ teaspoon nutmeg • ¼ teaspoon black pepper Method 1. Mix all the ingredients in a bowl 2. Grind in a coffee mill, nutra bullet or a mortar and pestle to achieve a nice powder. 3. Use in bread, cookies, or all manner of doughs. Makes 4 ½ Tablespoons. Enjoy! A special thanks to the fetching Mrs. Politte for setting up the table for the photo shoot!

Thanks for watching Its Only Food w/Chef John Politte. In this video we are showing you how to make French Chicken and Potatoes. Here is the recipe: Ingredients • 6 boneless skinless chicken thighs • Salt and pepper • 2 Tablespoons butter • 1 Tablespoon fresh minced garlic • 1 cup diced celery • 1 cup diced onion • 1 cup sliced mushrooms • 3 small russet potatoes-washed and quartered • 3 Tablespoons flour • ½ cup white wine • 2 cups chicken stock • 1 sprig fresh thyme • 1 branch fresh rosemary • 1 bay leaf • ½ cup heavy cream Method 1. Melt butter in large saucepan at medium heat. Salt and pepper both sides of the chicken and brown the chicken for 5 minutes on each side, getting a nice color. 2. Remove chicken after browning and set aside. Add mushrooms, onions, and celery and sauté for about 5 minutes until onions are translucent. 3. Add the garlic and stir for about 1 minute 4. Whisk in the flour and let cook for about 1 minute 5. Add the chicken stock, fresh herbs and stir well. 6. Add the wine and stir well, add the potatoes and the chicken into the pan. 7. Cover and cook over medium heat for about 30 minutes, checking the potatoes halfway through. 8. When the potatoes are fork tender and the chicken has reached an internal temperature of 165 F, stir in the heavy cream, and let cook for 1 more minute. Serve with French bread and a glass of white wine Make 6 servings ______________________________________________________________________________ 👇 MY GROOVY LINKS 👇 TO SHOP FOR ALL OF MY GOURMET SEASONING BLENDS, READ MY FOOD BLOG, BROWSE MY PORTFOLIO OF CULINARY STILL LIFE, OR TO CHECK OUT MY COOKBOOK, HEAD OVER TO MY WEBSITE http://www.itsonlyfood.biz CLICK HERE TO SEE ALL THE GEAR AND GOODIES I USE FOR THE SHOW https://www.amazon.com/shop/itsonlyfoodwchefjohnpolitte SIGN UP FOR 3 FREE MONTHS OF AMAZON MUSIC http://www.getamazonmusic.com/chefpolitte ORDER THE TOP-SECRET RECIPES COOKBOOK https://wp.recipesecrets.net/restaurantrecipes/?hop=ytchef64 DELICIOUS DIABETES COOKBOOK https://69661s-au7kr5uedqcw11r8w78.hop.clickbank.net/ CREATE INCREDIBLE THUMBNAILS http://ytchef64.thumbmaker.hop.clickbank.net/ STALK ME ON SOCIAL MEDIA: • Facebook: https://www.facebook.com/chefpolitte/ • Instagram: https://www.instagram.com/chefpolitte/ • LinkedIn: https://www.linkedin.com/in/john-politte-cdm-cfpp-3976ba84/ DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I will receive a small commission. This helps support the channel and allows us to continue to make videos like this. Thank you for the support! Music from YouTube Audio Library “Soul Kitchen” by BADLUCK “Strut Funk” by DOUGIE WOOD Almonds and Olives” by Aaron Lieberman #Frenchchicken #chickenandpotatoes #chickenrecipes