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Cooking with the Senses
Registrace 2. 02. 2021
Welcome! I’ll share recipes from all over the world. I have travelled to Europe (Spain, Greece, Italy, UK, etc.), Caribbean, South America (Brazil, Colombia, Chile, etc.), Northern Africa, Middle East, etc. I also grew up in Puerto Rico and will share traditional recipes with strong Afro-Caribbean flare - including those from cultures I grew up with from Dominican Republic, Cuba, Haiti, Virgin Islands, and Jamaica. I had similar access to Asian cuisine. I can duplicate meals eaten centuries ago.
I have lived in Southern United States for over 2 decades and as a result you will also see southern, soul food, and lot of steaks and seafood. I am also very skillful with game and other rare meats.
You will find all the above and more in my Channel. And remember if I can cook it…so, can you. So go nowhere… let’s create!
I have lived in Southern United States for over 2 decades and as a result you will also see southern, soul food, and lot of steaks and seafood. I am also very skillful with game and other rare meats.
You will find all the above and more in my Channel. And remember if I can cook it…so, can you. So go nowhere… let’s create!
Video
Calabaza con Puerco [Pumpkin & Pork Stew]
zhlédnutí 134Před dnem
This is a delicious meal consisting primarily of pork and pumpkin (or squash) and in this case some chickpeas too. It is very easy to prepare with 100% natural ingredients. Enjoy!
French Style Beef Tenderloin [Chateaubriand with Wine Sauce]
zhlédnutí 135Před 14 dny
This is recipe will introduce the Chateaubriand with a red wine sauce. Chateaubriand is beef tenderloin (center cut) originated in France in the 1800s. For the sauce, I will follow the advice by original French chef Auguste Escoffier where he requested the sauce to be strained to achieve the perfect creamy texture. He published the Chateaubriand recipe in his book "Le Guide Culinaire" that he p...
Masitas de Puerco [Fried Pork Chunks]
zhlédnutí 149Před 21 dnem
I will show you how to ensure this pork chunks are tender in the inside. This dish is prepared in Cuba and Puerto Rico and can be enjoyed with either fried green plantains (tostones), mojito de ajo (garlic dip), guineitos en escabeche (green bananas salad) or a combination of the above or more. Side dishes ideas: • Tostones (Puerto Rican Green Fried Plantains) see czcams.com/video/236i9XiyV00/v...
Ensalada de Bacalao y Guineitos [Puerto Rican Cod Salad with Green Bananas]
zhlédnutí 383Před 21 dnem
Traditional Puerto Rican salted cod fish salad with green bananas that taste a lot better a day or two after preparation. Ingredients for meal prepared in this video: • 1 lbs. salted cod • 4-6 green bananas (not to be confused with plantains) • 1 yellow onion • 1 tsp ground black pepper • 1 tbs roasted red bell pepper • 1/3 cup extra virgin olive oil • 1/4 cup white vinegar • 1/3 cup milk • 2-3...
Bacalao Guisado [The Best Puerto Rican Salted Cod Stew]
zhlédnutí 335Před 28 dny
This video will show you how to prepare Puerto Rican style salted cod stew while using natural ingredients. Enjoy!
Tagliata di Manzo [Best Italian Steak]
zhlédnutí 153Před měsícem
Perfectly cooked Italian style steak. I will show you the technique that will take this dish to a whole new level. And remember if I can cook it so can you! Ingredients used in this video: • Boneless steak (e.g., strip) but must be at least 1 inch thick • Salt • Pepper • Extra virgin olive oil • Arugula • Shaved cheese • Rosemary • Balsamic vinegar Enjoy!
Rice with Smoke Sausage, Bacon and Salted Pork
zhlédnutí 102Před měsícem
A simple rice recipe with a combination of smoked sausage, bacon, and salted pork and some easy to find ingredients. Ingredients used in this video: * 1 cup of rice (long or medium grain regular rice) * 1 smoke sausage (Andouille) * 3 bacon strips * 1/4-1/3 cup salted pork * 1/4 red bell pepper chopped * 1/4 green bell pepper chopped * 1/4 onion chopped * 2 tbs green peas * Cooking oil * Salt E...
Braised Short Ribs [Galbi-Jjim]
zhlédnutí 110Před měsícem
Let’s create! I will show you how to prepared braised short ribs [known as galbi-jjim in Korea]. This is a very simple recipe with a delicious outcome. And I will show you how to bring this into the American kitchen. Ingredients used in this video: • 2 1/2 lbs beef short ribs • 1/2 cup soy sauce • 3/4 cup mirin • 1/4 cup sugar (brown, white or replacement) • 2 tsp sesame oil • 1/2 Asian pear • ...
Arroz Mamposteao [A Puerto Rican Tradition]
zhlédnutí 164Před měsícem
Arroz Mamposteao [A Puerto Rican Tradition]
Kalbi (Galbi): Korean Style BBQ Ribs in a Westerner Kitchen
zhlédnutí 276Před měsícem
Kalbi (Galbi): Korean Style BBQ Ribs in a Westerner Kitchen
Elevando el Sabor de Habichuelas Boricuas [How to Elevate the Flavor of this Puerto Rican Dish]
zhlédnutí 292Před měsícem
Elevando el Sabor de Habichuelas Boricuas [How to Elevate the Flavor of this Puerto Rican Dish]
Toasted Cassava Side Dish [Brasil’s Farofa]
zhlédnutí 50Před měsícem
Toasted Cassava Side Dish [Brasil’s Farofa]
Arroz Mesturado con Pernil de Cerdo [Rice Mixed with Pork Shoulder]
zhlédnutí 305Před měsícem
Arroz Mesturado con Pernil de Cerdo [Rice Mixed with Pork Shoulder]
Caldo Verde [Green Soup with Collard Greens and Sausages]
zhlédnutí 159Před měsícem
Caldo Verde [Green Soup with Collard Greens and Sausages]
Brazilian Collard Greens [Couve à Mineira] - Cooked in less than 5 minutes!
zhlédnutí 855Před 2 měsíci
Brazilian Collard Greens [Couve à Mineira] - Cooked in less than 5 minutes!
The Best Black Beans with Beef and Pork Dish in the World [Brazil’s Feijoada]
zhlédnutí 388Před 2 měsíci
The Best Black Beans with Beef and Pork Dish in the World [Brazil’s Feijoada]
Arroz con Huevos Revueltos [Rice with Scrambled Eggs and Vegetables]
zhlédnutí 204Před 2 měsíci
Arroz con Huevos Revueltos [Rice with Scrambled Eggs and Vegetables]
Arroz de Pato [Traditional Portuguese Duck Rice]
zhlédnutí 261Před 2 měsíci
Arroz de Pato [Traditional Portuguese Duck Rice]
Rice with Salted Pork and Bok Choy [Cai Fan]
zhlédnutí 217Před 2 měsíci
Rice with Salted Pork and Bok Choy [Cai Fan]
Arroz Carreteiro [Brazilian Gauchos Recipe]
zhlédnutí 560Před 2 měsíci
Arroz Carreteiro [Brazilian Gauchos Recipe]
1,100-Year Old Chinese Porridge [Laba Congee]
zhlédnutí 100Před 2 měsíci
1,100-Year Old Chinese Porridge [Laba Congee]
Classic Shepherd Pie [Old Fashioned Recipe]
zhlédnutí 249Před 3 měsíci
Classic Shepherd Pie [Old Fashioned Recipe]
Turkey Necks Fricassee [Nuca de Pavo en Fricase]
zhlédnutí 268Před 3 měsíci
Turkey Necks Fricassee [Nuca de Pavo en Fricase]
Ground Meat with Mashed Potatoes Casserole
zhlédnutí 520Před 3 měsíci
Ground Meat with Mashed Potatoes Casserole
Spanish Octopus Rice [Arroz con Pulpo]
zhlédnutí 293Před 3 měsíci
Spanish Octopus Rice [Arroz con Pulpo]
Como se Llama la salsa
Salsa verde
I Love Your English
Thank you! 😊
No se Ingles que fue lo ultimo que echo al pique vinaigrette de que por favor me pueden decir
Hola, Aida. Utilize “Apple Cider Vinegar” or vinagre de cidra de manzana.
Se ve linda mi botella de mi pique. Preparé una segun tu video y me quedo muy linda . Gracias
¡Gracias! 🙏🏼
thats too raw for me can i chuck it in the oven for 30 minutes after the pan?
Add a minute or so on each side. But if it cooks too much - it will be VERY HARD to eat… like sole of the shoe.
@@CookingwiththeSenses 😂😂😂 sole of a shoe that’s a good one im just concerned about the salmonella and the horror stories about the raw meat
Looks delicious!
Thank you! 🙏🏼
Malta with vanilla icecream alone already taste delicious😋
Yes ma’am!
The easiest banana to peel due to the thick skin. Delicious 😋
Absolutely!
Going to try this tomorrow. Thanks!
Enjoy!
This looks pretty good!
Thank you!
I really enjoy the way you explain everything. I will be trying this recipe Sunday. 9;30 a.m.
Thank you!
Looks delicious. Love the vibrant color
Thank you 🙏🏼
Great recipe! I love your in home style of preparation.
Thank you!🙏🏼
Nice find!
Thanks!
La abuela mia hacia un Pique que te hacia Bieber mas Shaffer or India…Que tempo mas bueno eso.
Mi abuela hai a un pique que habit que Lamar los bonberos desperate cuando te media a la letrina
❤
❤❤❤❤❤❤❤❤❤❤
Thank you 💕
Wish he spoke English
There are “cc” and translator in YT. I mean… people are rarely speaking English in most places where the best food is served in America 😎
Nice , o love it !
Thanks!
Thanks for the recipe!!!
You are very welcome! 🙏🏼
Making this todayyy ❤❤❤❤ looks amazing gracias 🙏
¡De nada!
In Jamaica 🇯🇲, we call them guineps. I love them so much!! Yum yum 😋.
I love them too
My kids dad family was from Pepino. I lived there for 2 yrs.
San Sebastian del Pepino ❤️
Loved these as a kid growing up in PR. We’d buy them from street vendors going through the neighborhood
Hola Papi! You just made one of my favorite dishes from Puerto Rican cuisine; Bacalao. Although I usually buy it on Viernes, it is usually "calor" con arroz blanco. I always wanted to see how the "ensalada tipa" was made...and you made it perfectly. I live in NYC 🗽 and love my Boricuas 😉 Gracias para la buena receta and definitely subscribed to you! 👍
Thank you for the comment and the kind words and for subscribing!
@@CookingwiththeSenses I'm definitely gonna check out your other authentic dishes...thanks and enjoy your Summer 🌞
@stefanmarchione6757 Thank you! You too!
😋😋😋
Does anyone know the white colored version of this soup? My family made it but it was not golden
I can answer that. Follow my recipe and skip the following ingredient: annatto. Everything else follow my instructions. Thank you for visiting my channel.
@@CookingwiththeSenses thank you!! Appreciate your response and your* recipes!
In the Yucatan peninsula in Mexico, they are called wayas. There are 2 types, the one like in puerto rico and the one that has thin and yellow skin, which are very sweet, than the ones with thick green skin
Thank you for sharing that with us! 🙏🏼
Why not Butter 🐄 in the skillet? It’s beef! 🤷🏻♀️ Moooooo.🐮 Also …. Healthier 😉
Good question. But let me start by saying that butter is not healthier than extra virgin olive oil. And not healthier than vegetable oil. I didn’t use butter because this particular piece of meat had lot of fat already in it. However, I have used it for other steaks… especially when I add garlic on top of the steak.
@@CookingwiththeSenses butter is better by far! Fat is a nutrient and butter is a natural fat. Vegetable oil/canola/corn oils are all very highly processed products. Margarine is even more frightening. Olive oil is excellent, yes! Butter is too! Happy cooking.
Love the accent thanks for the recipe :)
You are welcome!🙏🏼
Please, whats the name of the song?
I really don’t know. It was a random song.
Kangaroo to the Australians is like venison to us Americans apparently
Yes sir!
Had this once when in Spanish rice with olives and they were sliced thinner. 🔥🔥🔥
That is to feed more people with less. Not me… I rather buy more cans. 😂
the best Italian steak which is very delicious and very delicious
Thank you!
It is very delicious.
@mistyberry1432 Thanks! 😊
My grandpa makes this but instead of salt we use sazon to give it a saltier savory taste
Sazon or adobo? (I have vids showing how to prepare each homemade). Nothing wrong with your grandpa’s approach. For me, I stopped buying sazon many years ago because most brands have MSG and Artificial Colorants like the Yellow 5 or Red 40. You can in fact create a more natural version as all you need is about 1-2 tsp coriander; salt to your taste; 1-2 tsp cumin; 2-3 garlic teeth minced (or 1-2 tsp powder version); 1-2 tsp smoked paprika. If for coloring a stew, I might add 2 tbs annatto oil and or 1-2 tsp turmeric. If you are referring to adobo, I also make my own but I use salt, garlic, black ground pepper, turmeric, oregano, and thyme as minimum. Sometimes I add a couple other natural ingredients. Thank you for the comment as you are right about the salty part.
But yes… that “salty” taste is great taste.
You said fucken beef ribs?
FLANKEN beef ribs.
😋😋😋
🙏🏼
Tomato sauce??
I had a tomato. The tomato, I grated into “tomato sauce”. That is why in my ingredients I called it “tomato” but in the video then I explain how I replaced canned tomato with a more natural version using a tomato that I grated into sauce.
@@CookingwiththeSenses thank you
Anytime
Looks wonderful!!
Thanks!
🗣 --🗡✊️🗡👊💣💥 "CÓMO PUERTORRIQUEÑOS 🇪🇸 🇵🇷 TENEMOS LA RESPONSABILIDAD, EL DERECHO Y LA OBLIGACIÓN DE CONTINUAR LUCHANDO, DEFENDIENDO Y PRÓTESTANDO POR NUESTRA CULTURA, DIGNIDAD, IDIOMA, IGUALDAD, MORALIDAD, IDENTITAD, RESPETO Y LIBERTAD PATRIÓTICA DE NUESTRA TIERRA QUERIDA, LÍBRE Y SOBERANA." ---- ¡PÁL CARAJO LA junta físcal, LA junta estatal Y LA junta federal; JUNTO CON LOS MALDITOS yanquís Y LOS MALDITOS vende patria DE NUESTRA QUERIDA ISLA, LÍBRE Y SOBERANA! ---- "YÁ... ES HORA DE LEVANTAR LOS MACHETES 🗡️✊️🗡️ EN MANO CONTRA LOS MALDITOS yanquís Y LOS MALDITOS vende patria DE NUESTRA PATRIA QUERIDA, LIBRE Y SOBERANA." ---- ¡SEGUIREMOS EN RESISTENCIA! ---- ¡VIVA LA LUCHA ANTI-IMPERIALISTA! ----"NO HAY TRIUNFO SÍN LUCHA, NÍ LUCHA SÍN SACRIFICIO." ---- "PUERTORRIQUEÑO DESPIERTA Y DEFIENDE TU PATRIA... ✊🗡️✊." ---- ¡QUÉ VIVA LA MADRE PATRIA ESPAÑA Y LATINOAMÉRICA UNIDA CÓMO HERMANOS QUE SOMOS... 🇵🇷 🇭🇹 🇩🇴 🇨🇺 🇨🇱 🇦🇷 🇻🇪 🇨🇷 🇺🇾 🇬🇹 🇵🇪 🇯🇲 🇦🇬 🇵🇭 🇵🇦 🇦🇼 🇬🇾 🇹🇹 🇪🇺 🇨🇬 🇵🇾 🇪🇨 🇭🇳 🇲🇽 🇵🇹 🇨🇴 🇮🇨 🇧🇴 🇧🇷 🇪🇸...⏰🗡💣💥🏝️ 🌎 ...! 😇🙏-- ¡OREMOS POR NUESTRA LIBERTA Y SOBERANIA PUERTORRIQUEÑA! 😇🗡🙏🗡👊 ¡SALMO - 20... AMÉN, AMÉN Y AMÉN...!
This brings back beautiful memories of my mother making it for me when I was a little girl.
Thank you for sharing such a nice comment - I love when things trigger positive memories of our childhood. And I am glad this video did the same for you.
I bet you’re a great cook but you gotta edit better, clips of random stuff ain’t gonna get anyone interested pal
It is a short. Short means nothing in a “How to” videos like those in cooking. In fact… this video was created randomly. And in my experience people who are interested in shorts are rarely interested in long videos anyway.
By the way… thanks for the comment.
Looks so delicious nicely prepared yummy yummy yummy
Thank you!
Thanks for the video! FYI background music is rough on those of us with neurological disorders.
Noted. This I created 3 years ago when I was new to CZcams. I don’t do background music anymore. Thank you for making us aware. ❤️
your technique is good, the recipe turned out good. I don't think I can add much, but sometimes you find it sliced pretty thin, which makes it marginally less bitter( I don't care), sometimes you fry it in olive oil and sometimes you fry it in lard, both of them are good, but plain tasteless oil works just fine. I have tried many variations on it, adding spices, sausage, bacon, etc, but nothing I have ever added to it made it much better. The way it is presented in this videos is the best way to cook it in my opinion. It is really tasty and it pairs well with beans and pork.
Thank you Jean for the very thoughtful comment and for sharing your opinion. Great comment!
next in my list
Cool!
Se me hace difícil entenderte tu acento en inglés. Prefiero que hagas el contenido en español.
Lo estoy considerando. Pero la creacion de el canal fue debido a compañeros en los Estado Unidos que querian aprender de mis recetas. Ellos me dijeron que pusiera mis vids aqui y eventualmente todo esto ha pasado. Estoy considerando hacer algunos en español de los videos mas criollos.
@@CookingwiththeSenses otro problema es que tu español suena como el espanglish del bronx y tampoco lo entiendo bien. No hablas bien ni el inglés ni el español. Y para colmo tiendes a hablar en espanglish que es al final una mutilación del español. Si eres de puerto rico por lo menos toma en cuenta que nuestro idioma es nuestro más importante elemento de identidad y que nos une con el resto de hispanoamérica incluyendo España, trata de mejorar tu dicción en español. Disculpa la critica constructiva espero no lo tomes personal porque eres buen cocinero pero mal maestro porque no se te entiende.
@DanielMorales-dz4nv Bruh, you tripping. 😂 Let me be clear, my Puerto Rican brothers and sisters born in the USA are as Puerto Rican as anyone born in the Island - regardless if their Spanish is perfect or not. 😎 Oh, and I was born and raised in the Island and was top of my class and with two post grads (in PR and also in a top 2 university in the USA) - full rides - so let’s not assume. Now let me switch to Spanish: La critica “constructiva” no me ofende. Pero insultos escondidos a Boricuas no nacidos en la Isla no los puedo acceptar. Primeramente, el canal es de cocina internacional: Portuguesa, Francesa, Brazileña, Creolle, Africana, Española, Filipina, y “game meat”. Por lo tanto no confudas “chef” con “cocinero”. Segundo, mi audiencia es 98.5% internacional. Solamente 1.5% son de paises que hablan español. Una de las razones que he incluido comida Boricua es porque estoy compartiendo lo que aprendí en la cocina de mi abuela (nacida en 1914) y mi tia, la cual era chef personal y ahora es 84 años de edad. Ambas de Loiza. Estoy compartiendo mi cultura con miles de personas en el mundo. Yo asumo que los que viven en la Isla ya saben preparar o cocinar nuestra comida. Tercero: La lengua no determina quien es “puertorriqueño” - lo que lo determina es la cultura y el deseo de esa persona de orgullosamente enseñar esa cultura. Y cuarto: En los pasados 30 años he dado cientos de speeches o participado en paneles hablando ingles y español en frente de miles de personas - no solamente en los Estados Unidos, pero en otros paises. Al final de el dia el conocimiento compartido es el mio. Y te aseguro que soy uno de los mejores en esto. Por lo tanto si tu no entiende… no tiene nada que ver conmigo NOTA: Muchas personas han tratado mis recetas. Por lo tanto la situacion no es la calidad de el maestro… pero la inabilidad de el estudiante. De verdad te agradezco que hallas compartido tu mensaje. Y en el futuro voy a considerar convertir algunos de los videos en español. Me voy asegurar que la unica persona (de las 31.5k personas que vieron el video y de las 1.1k que le gustaron el video) reciba un video privado.
@@CookingwiththeSenses la verdad sólo leí la primera oración y soy un puertorriqueño nacido y criado en la isla y conciente de la crisis de identidad de muchos puertorriqueños en y fuera del país. También estoy conciente de los esfuerzos que hicieron el gobierno americano por imponernos el inglés a la fuerza en las escuelas en los años 30 y 40 del siglo pasado y la resistencia que siempre hemos tenido por mantener nuestra cultura y nuestro idioma y es triste ver un puertorriqueño que no hable bien el español y tampoco el inglés. Es cuestión de sentido común para entendernos mejor entre nosotros y con el resto de hispanoamérica. También me di cuenta que tienes problemas en la escritura del español. Todos los profesionales, no importa la profesión necesitan expresarse bien, para ser mejores. La verdad has el video con el idioma que más domines pero si hablas español no uses anglicismos y si hablas inglés no uses hispanismos, evita los disparates para poderte entender mejor.
@@DanielMorales-dz4nv Do you realize how snotty and clownish do you sound?
This looks delicious!
Thank you!
I’m Cuban. For me rice with black beans is Moros and rice with red beans is Congri. Nice job. Looks delicious!
Thank you!