WhenYouCook

Experience the taste of summer with this refreshing Southern Tomato & Watermelon Salad recipe. This heirloom tomato salad is the perfect addition to your summer menu! Forget the Mediterranean Watermelon Tomato Salad, the South wins with this one. Yes, yes I used Cantaloupe- it's even better! Perfect for summer, refreshing. And Cucumbers are in the same family as Watermelons, so there! Part of a series on the Kentucky Derby-inspired Menu.

Today a friend of the channel has a birthday! So we're making Mint Syrup. This syrup is perfect for summer, especially since we're getting close to Mint Julep Season. Obviously, this syrup is homemade, never mind the emotional scars along the way, and I hope you can use it in your own cocktails. You'll need it to drown out the screams of what you did to those mints. About the Channel: @WhenYouCook is a dad (me) showing you how to cook. We have some laughs along the way, you'll see my child's back, and my dog's front, and eat some stuff I've never had before, and maybe neither have you. I'm learning how to be a dad and give dad advice, so let me practice on you! Instagram: @Maurycrespo #comedy #cooking #mint #darkhumor #cocktails

Banging Pork Belly Burnt ends. We're smoking Pork Belly Burnt ends on a Kamado Joe! Low and slow at 200 for 2 -3 hours and then add them to a sauce with cherry preserves, beef stock and BBQ sauce. You can make this on your Traeger, Big Green Egg, or Pitmasterx, just make it though! I'm making these for a Kentucky Derby-inspired Menu. Part of the Kentucky Derby Series. Kitchen Equipment & Recommendations * Immersion Blender- https://amzn.to/44moEAD * Smoked paprika- https://amzn.to/4aFwQy9 *Saute Pans- https://amzn.to/3JIoA4B *Shun Knives - https://amzn.to/4d5y0on *Studio Gear: Nikon Z8- https://amzn.to/4d5y0on Nikon Z6- https://amzn.to/3xGJAWS Nikkor 20mm f1.8 lens - https://amzn.to/4d1RB8Z Nikkor 85mm f1.8 lens - https://amzn.to/49MbA8X Rode NT1 Microphone - https://amzn.to/4b1l8Ob Godox Bluetooth Mics - https://amzn.to/3xR0uSx Rode shotgun Microphone - https://amzn.to/4b2pcO6 Aputure Lightstorm 600d - https://amzn.to/3QevmCX IG: https://www.instagram.com/maurycrespo/ @WhenYouCook INSTAGRAM- https://www.instagram.com/maurycrespo/

Devilled eggs are just such a classic of the South they make you think of Summer parties and they’re a classic for a reason, your grandma probably learned how to make them from her grandma. So for today, we’re making a variety of devilled eggs to keep things interesting; Deviled Eggs with traditional Hot sauce Filling and Pork Rinds Deviled Eggs with smoked Fish Dip And Deviled Eggs with Chinese Hot Oil ______________________________________________ Recipe: For the Filling: *7 Egg yolks *1/2 Cup Mayo *2 tbsp Dijon Mustard *3-4 Dashes Hot Sauce *1 tsp Smoked Paprika *1 Tsp Rice Vinegar Whisk everything together in a bowl. Season with Salt and Pepper as needed and with a piping bag, fill the egg whites. Top with * Pork Rinds -https://amzn.to/4499MW4 * Fish Dip (optional) * Chinese Hot Oil -https://amzn.to/4460Qkl Garnish with thinly sliced scallions. ______________________________________________ Kitchen Equipment & Recommendations * Hot Oil- https://amzn.to/4460Qkl * Smoked paprika- https://amzn.to/4aFwQy9 *Piping Bags - https://amzn.to/4d5y0on *Shun Knives - https://amzn.to/4d5y0on *Studio Gear: Nikon Z8- https://amzn.to/4d5y0on Nikon Z6- https://amzn.to/3xGJAWS Nikkor 20mm f1.8 lens - https://amzn.to/4d1RB8Z Nikkor 85mm f1.8 lens - https://amzn.to/49MbA8X Rode NT1 Microphone - https://amzn.to/4b1l8Ob Godox Bluetooth Mics - https://amzn.to/3xR0uSx Rode shotgun Microphone - https://amzn.to/4b2pcO6 Aputure Lightstorm 600d - https://amzn.to/3QevmCX IG: https://www.instagram.com/maurycrespo/

You've seen chefs on Social Media show you how to make Risotto. But what they’re really showing you is a kitchen demonstration for the home cook. I’m not going to show you that, because it hangs on a single premise-that you’re going to make it and eat it right away. I’m going to show you how restaurant chefs make risotto and it works when you’re making risotto orders for hundreds of people at once. I did this with a mango risotto for 300 people at an offsite location and it worked beautifully. Chaotic, yes, but beautifully. And it’s all in the planning….

These are not the crepiest crepes...but they may be the Suzettiest! Crepes with Butter Rum Sauce (save it purists!) with candied tangerines, orange zest, orange slices, Ice Cream, and Rum! All oranges were harmed during the making of this video. No chefs were though- if that's any comfort. Recommended Equipment: -Nonstick Pan: https://amzn.to/3vNys9X -Microplane: https://amzn.to/3J6oEeu -Citrus Zester: https://amzn.to/3U09Y6O -Peeler: https://amzn.to/4cI1IPZ RECIPE: Ingredients: Batter: Crêpes · 2 large eggs · 3/4 cup all-purpose flour · 1/2 cup milk · 1/8 teaspoon salt · 1/2 teaspoon sugar · 1/3 cup cold water · 1 tablespoon canola oil · 1 tablespoon melted unsalted butter, plus more butter for the skillet Orange Syrup -1 Cup water -2-3 Tbsp Water -3 oz Rum 1 Cup orange peels and wedges Orange Butter: · 6 tablespoons unsalted butter, softened, plus more for buttering · 1/4 cup plus 2 tablespoons sugar, plus more for sprinkling · 1 tablespoon finely grated orange zest · 1/3 cup fresh orange juice · 1/4 cup Grand Rum Sauce: For the crêpes: In a medium bowl, whisk together the eggs, flour, milk, salt and sugar until smooth; the batter will be thick. Whisk in the water, oil and melted butter. Heat a 6-inch crêpe pan or nonstick skillet and rub with a little butter. Add 2 tablespoons of the batter and tilt the skillet to distribute the batter evenly, pouring any excess batter back into the bowl. Cook over moderately high heat until the edges of the crêpe curl up and start to brown, 45 seconds. Flip the crêpe and cook for 10 seconds longer, until a few brown spots appear on the bottom. Tap the crêpe out onto a baking sheet . Repeat with the remaining batter to make 12 crêpes, buttering the skillet a few times as necessary. For the orange butter: In a mini food processor, blend the 6 tablespoons of butter with 1/4 cup of the sugar and the orange zest. With the machine on, gradually add the orange juice until incorporated.

Hi guys, wanted to touch base and show you a little more behind the scenes outside of just cooking. As we grow together I just wanted to share a little bit of the madness behind making these videos- its really a miracle we get anything done! Theme of this week: Embrace the madness- there will be days that it's chaotic and nothing, i mean NOTHING, goes your way. Days where your kid throws a tantrum in the middle of a Cracker Barrel because you want him to eat his chicken... Sometimes it's milk night. Just remember that whatever your circumstances, you have a lot less control than you think you do, and a whole lot less control than you would like. So what? Embrace the madness and enjoy the ride- it's only temporary season. Hang in there anyways. Good will come. But I'm so grateful for you. Thanks for watching!

I’m adapting it from a 300 year old recipe from Tuscany, from the restaurant L’Antiqua Locana di Sesto. I’ve never made this dish before so in my research this seemed like a good place to start. _____________________ Equipment: Immersion Blender: https://amzn.to/3PxuNE7 Dutch Oven: https://amzn.to/3TvIuUZ Silicone Spatula: https://amzn.to/3vdXD5z Saucepot: https://amzn.to/4asH30H _____________________ Recipe Ingredients: 450 Dried Beans (cranberry usually but using white beans) 450g Dried Pasta (ditallini usually but I’m using Radiatori) 2 celery ribs 2 onions 2 carrots 6 cloves garlic 2 sprigs rosemary 2 sprigs sage 100g lard 2 tbsp tomato paste tbsp olive oil Chili flakes (optional) Salt & pepper 1 cup Bacon (optional) 4 sausages Fresh tomatoes (for garnish) Preparation: Before you start: Soak beans in a pot of water overnight. Let them hydrate. Throw away that water and add new water to the pot when starting to cook. That Helps with the gas. In that first water soak you remove the impurities from the beans. In the new pot, add water, garlic, sage, rosemary and simmer for 2- 2.5 hours. Make the sofritto: While the beans cook, saute bacon chopped (lardons), make a mirepoix (carrots, celery, onions) and saute together in a pan with oil. When the beans are boiled, strain them and save the water. Separate the beans into 2 groups. One for keeping whole inside the soup, one for pureeing. You can use a food mill (more traditional) or an immersion blender with a little bit of the cooking water. Add the white bean puree to the sofritto and cook for 2-3 more minutes while also adding a cup of the cooking water. Make the infused oil Combine lard, pepper flakes or chiles, rosemary, sage, and olive oil. Heat in a saucepot until fragrant. Strain and pour over the sofritto and bean soup mixture. Discard the chili and herbs, you only want the flavored oil. Add Tomato paste to the soup. And simmer, making sure the solids dont stick to the bottom. Add pasta, cook for 12-15 minutes in the soup to soften. They will absorb the flavored cooking liquid. Add the separated white beans. ____________________ Links: IG: https://www.instagram.com/maurycrespo/ Presentation tips: Serve with a drizzle of olive oil. Serve with toasted bread to sop up the soup.

Audio fixed. Tuna: Season liberally, with salt and Everything Seasoning. Sear for 2 minutes on either side and let it rest. Sauce: (Mix together) 2 Tbsp Mayo- use the good stuff with egg yolks. 2 tbsp Japanese bbQ Sauce- I love this one- https://amzn.to/3Pnbj4J 1 Tbsp Dijon Mustard Avocado Mash Scrape avocado with a fork until the good stuff falls out into a bowl. Get a bowl. Add Salt and Lime Juice / Lemon Juice for tang and color. Toast the bread on one side with a little olive oil. Dress with the sauce, add sliced tuna, avocado mash, and anything else for a crunch. I used pickled onions. Eat while looking into the camera and contemplate fatherhood, especially how they keep the fridge door open even though you've told them to close it a billion times now and.they.still.leave.it.open! Also good with fries!

No roasting, just a lot of pressure cooker. This is one of those special stocks that work just as well for beef dishes, but if you have the chance to make anything with venison, this will go bat for you. Good for Venison stew, Venison Demi Glace, Venison syrup over ice cream...ok, that last one is weird. But you get my drift. If you have the bones, this is how you get the most juice out of them. Happy cooking The Equipment *Hotel pan- https://amzn.to/3T4WK77 *Pressure cooker- https://amzn.to/3IquDKL *Deli containers- https://amzn.to/4a3LRte *Vacuum chamber- https://amzn.to/435k0Xh *Vacuum Chamber bags- https://amzn.to/4a1vhds Ingredients: Venison Stock (Light) 3 pounds of venison bones 4 carrots 2 onions 4 stalks of celery Handful of peppercorns (10-15g?) 3 bay leaves Parsley stems 1 garlic bulb Add ingredients to pressure cooker. I’m using an instant pot for the no-babysitting aspect, the pressure cooker turns to a slow cooker with absolutely no input from my part. Set to 4 hours of HIGH-pressure cooking. After which it will slow cook for as long as you leave it. After 6 hours the pressure inside will normalize and you will be able to open the lid without having to release steam inside. Strain the stock into a container. These are the most useful for that- they store well, and don't take up much space in the fridge. Once the stock is cooled, transfer it into containers for long-term storage. (optional) If vacuum sealing- I recommend using a vacuum chamber vs a vacuum sealer. A vacuum chamber will suck the air OUTSIDE bag, while a vacuum sealer will suck the air INSIDE the bag, and if you’re not careful with the timing, will also suck the liquid inside the bag. Make sure you’re vacuuming cold liquids, hot liquids will pop the bag and make a mess. *Disclaimer: affiliate links, if you buy something through these links the channel may earn a small commission that helps support the channel. Thanks for your support!

In this episode, I’ll show you the sexiest, most unctuous way to make a dessert out of cooked fruit. The funny thing is that my wife HATES pears, so she won't touch this recipe. Something about the pears being grainy and that gives her the ‘ick’. The same ‘ick’ she got with me when I first tried to ask her out 10 years ago. We’ll joke's on you, babe! We’re legally bound and we have a kid that ties us together! You’re stuck with me hahahahaha. Ok, spousal rant over. Let's get started.