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Cookingwithflavor KL
United States
Приєднався 26 жов 2020
Hey everyone welcome to Cooking with flavor KL my name is Keith LeCounte and I’m a home cook living in Georgia by way of Miami Fl.
I discovered my love for cooking, grilling, and baking early on. I was always in the kitchen when my mom, grandma, and aunties were cooking and baking, and at the grill with my dad. Unbeknownst to me I was in a sort of training camp🤣🤣. Two or three a days. Breakfast, lunch, dinner.
Thanks to the encouragement of family, friends, and co-workers I decided to share my gift an start my own channel.
Please subscribe to my channel for simple delicious recipes that will have you looking, and your food tasting, like you’re a kitchen gawd!!!
Follow me on Social Media!
IG: cookingwithflavorkl
FB: cookingwithflavorkl
Twitter: @TheFlavorKing1
Thanks for coming to my channel let’s all grow, have fun, and cook together!
WELCOME TO COOKING WITH FLAVOR KL: don’t forget to subscribe and hit that notifications bell.
I discovered my love for cooking, grilling, and baking early on. I was always in the kitchen when my mom, grandma, and aunties were cooking and baking, and at the grill with my dad. Unbeknownst to me I was in a sort of training camp🤣🤣. Two or three a days. Breakfast, lunch, dinner.
Thanks to the encouragement of family, friends, and co-workers I decided to share my gift an start my own channel.
Please subscribe to my channel for simple delicious recipes that will have you looking, and your food tasting, like you’re a kitchen gawd!!!
Follow me on Social Media!
IG: cookingwithflavorkl
FB: cookingwithflavorkl
Twitter: @TheFlavorKing1
Thanks for coming to my channel let’s all grow, have fun, and cook together!
WELCOME TO COOKING WITH FLAVOR KL: don’t forget to subscribe and hit that notifications bell.
Lobster and Shrimp Mac N Cheese
Lobster n Shrimp Mac N cheese
This Indulgent Lobster Mac and Cheese recipe features a creamy decadent sauce made with four cheeses and tender chunks of lobster baked together with pasta to gooey perfection. Serve as the ultimate decadent side dish or as a comforting main course!
Equipment
* Pasta pot
* 5-quart saucepan
Ingredients
2 cups of elbow pasta noodles
4 lobster tails* , frozen , thawed
* Olive oil
* Salt and pepper,Cajun seasoning,
* 2 cups chicken or vegetable stock
* ½ pound medium raw shrimp , about 12, peeled, deveined, tails removed
* 2 cups heavy whipping cream
* 2 tablespoons butter
* 1/2 cups all-purpose flour
* Velveta cheese, 4 ounces creamy jack , gouda or gruyere cheese, freshly grated
Instructions
* Bring water to a boil in a large pot, add pasta and shells and cook 1 minute more than instructed on the box. Drain and return to pot. Stir in 2 tablespoons of butter to keep pasta from sticking. Set aside
* While pasta is cooking, bring butter garlic and onions to stock to a simmer in a medium saucepan. Add shrimp, and lobster cover completely and remove from heat. Poach shrimp and lobster for 2 minutes until just opaque in the center.
* With a slotted spoon, transfer shrimp and lobster to a bowl and cover with foil to keep warm. Reserve ½ cup of stock to thin sauce as needed.
* When lobster and shrimp are cool enough to handle, chop into chunks. Set aside in a medium bowl and cover with foil to keep warm.
* Pour heavy whipping cream into a small saucepan to get warm, but do not let it boil. Melt butter in a 5-quart, high-rimmed saucepan or heavy large pot over medium heat. Add flour and cook 2 minutes, whisking constantly.
* Slowly whisk in the hot milk in a steady stream. Cook mixture 2 more minutes until bubbly and thickened, stirring frequently.
* Turn heat to low and add the cheeses. Stir until melted and smooth. Sauce will be thick at this point. Stir in reserved stock 1-2 tablespoons at a time until desired cream sauce consistency. salt and pepper, to taste.
* Fold the cooked pasta, lobster and shrimp into the cheese sauce. Let mixture warm and flavors meld for a few minutes while stirring occasionally. Remove from heat and transfer to serving bowl. Garnish with chives. Enjoy.
This Indulgent Lobster Mac and Cheese recipe features a creamy decadent sauce made with four cheeses and tender chunks of lobster baked together with pasta to gooey perfection. Serve as the ultimate decadent side dish or as a comforting main course!
Equipment
* Pasta pot
* 5-quart saucepan
Ingredients
2 cups of elbow pasta noodles
4 lobster tails* , frozen , thawed
* Olive oil
* Salt and pepper,Cajun seasoning,
* 2 cups chicken or vegetable stock
* ½ pound medium raw shrimp , about 12, peeled, deveined, tails removed
* 2 cups heavy whipping cream
* 2 tablespoons butter
* 1/2 cups all-purpose flour
* Velveta cheese, 4 ounces creamy jack , gouda or gruyere cheese, freshly grated
Instructions
* Bring water to a boil in a large pot, add pasta and shells and cook 1 minute more than instructed on the box. Drain and return to pot. Stir in 2 tablespoons of butter to keep pasta from sticking. Set aside
* While pasta is cooking, bring butter garlic and onions to stock to a simmer in a medium saucepan. Add shrimp, and lobster cover completely and remove from heat. Poach shrimp and lobster for 2 minutes until just opaque in the center.
* With a slotted spoon, transfer shrimp and lobster to a bowl and cover with foil to keep warm. Reserve ½ cup of stock to thin sauce as needed.
* When lobster and shrimp are cool enough to handle, chop into chunks. Set aside in a medium bowl and cover with foil to keep warm.
* Pour heavy whipping cream into a small saucepan to get warm, but do not let it boil. Melt butter in a 5-quart, high-rimmed saucepan or heavy large pot over medium heat. Add flour and cook 2 minutes, whisking constantly.
* Slowly whisk in the hot milk in a steady stream. Cook mixture 2 more minutes until bubbly and thickened, stirring frequently.
* Turn heat to low and add the cheeses. Stir until melted and smooth. Sauce will be thick at this point. Stir in reserved stock 1-2 tablespoons at a time until desired cream sauce consistency. salt and pepper, to taste.
* Fold the cooked pasta, lobster and shrimp into the cheese sauce. Let mixture warm and flavors meld for a few minutes while stirring occasionally. Remove from heat and transfer to serving bowl. Garnish with chives. Enjoy.
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Just made this today Delicious!!!❤️
Hey looks good .. next time you wan season gravy before putting ribs in ….
Where are the bacon, the ham hocks, the turkey neck?
Perfect over medium!
Thank you brother appreciate the video
Dont know if it can be considered over medium since "over" usually means you flip it. But this is a nicely cooked medium and a simple method, looks delicious.
Looks very healthy not greasy
What kind of oil do you use
Known around my neck of woods Sunny Side Medium egg. Great vid enjoy egg fry.
Thank you 😊
He instigated this fight too funny did she whip that gurls butt or what 😮Brooklyn on deck 😮
This was delicious! Thank you for posting and having such great instructions.
Vergil food
Where's the ingredient list for the white chocolate cream cheese frosting? 🤷♀
Man, you on point cooking the green leaves first and cutting out, then discarding that white core, it has no taste or nutrients. I give you 10 stars. Fix my plate, I'll have 2 chicken wings ( any way) boiled white potatoes seasoned with onions, corn on the cob, cornbread and tea or homemade lemonade. Please and thank you.🍽😋
Can you use strawberry glaze instead of syrup
This really looks good I am going to make me one thank you for the recipe .
I didn't see the number for the piping tip!
Sorry for the delayed response: that tip is ateco 869 my favorite
Just found your site. You are an awesome cook/chef. Thanks for the recipes.
I really appreciate this, man. I’ve been trying to learn how to make eggs like this for so long
Great recipe bro!! This video should have more view than this because this is textbook southern cooking. A lot of people don’t fry the ribs first.
Thank you for your recipe. My family loves it. I added smoked sausage to the cabbage.
Yasss thank you for this. I heard it's better to steam cabbage than to boil it and broccoli too Can you use water to steam it too? If so how much
Thx ....very simple!
This was exactly the sort of recipe I was looking for. Thanks for the video!
Are you using a steamed?
Plz answer
Sorry not steamed steamer
I have to admit that is the most beautiful fried egg I have seen
Thanks so much Keith, much love❤🎉
Thanks for this..I call myself a foodie however my pallet ain’t ready for over easy ..hell the runny yolk all together..I’ll try tho
When I was ready to move on from scrambled to fried eggs I started with over hard (the yolk was basically like that of a hard boiled egg) & worked down to over medium. I still don't like over easy because of the undercooked snotty white that it gets most the time
Your Rum pound cake look amazing and delicious 😋
Tried it. Great !!
Thxs for the video now I can make it
That’s what I said, “wow.”
Exactly how much water do we use?
Thank u for this happy st Patrick's day ☘️
What type of oil do you put in the pan before you put your onions in was it olive oil or vegetable?
Sorry if I missed it but how much water did you add initially? And did you add any additional water during the 25 min or just once and leave it be?
"It don't need no mo seasonin'. . ." *dumps more seasoning* Hahaha great video I'm saving this, i heard it helps lower cholesterol!
Can I use eagle brand condensed sweetener instead?
Vivian I'm not 100% sure but I don't see why not if you whip it real good, until peeks form.
Love your recipe and I can hardly wait to try it. I think this will definitely be a refreshing flavor!
BERRY DELIGHT DEEP WITHIINNN!!
Thank you Man, just what I needed!
I love cabbage steamed soft and cooked with spicy extras.
Beautiful cake! I’m about to get me some ice cream😂
you better!! because i sure did :)
Looks great Cuz!'
Thankyou so much sir 😊👌🏻
How do I place my order?
Hi, you can DM me and we can discuss further.. cookingwithflavorkl
I like how you take your time an explain everything👏🏾.!
I think it’s important to explain the why!!!
I am going to try this for my husband’s birthday party
Looks delicious can't wait to try it
do it!!! have fun with it
I remember loving steamed cabbage as a kid but never knew how to make it myself. Love this thank you for this can’t wait to see more❤