By
Viewed
70,457
Please choose the correct answer for each question below:
Questions: 0/523
Correct: 0
Translate:
Quick, you have 30 minutes to make
dinner for you and your family. What are
you going to make? Got nothing? Well,
don't worry. I got you.
[Music]
Now, these are three of my 30-inute
go-tos. And some of them are just
recipes you maybe didn't know could be
made in under 30 minutes. It's kind of
like you found a new shortcut through a
neighborhood on your way to work, and
now every day you're saving half the
time and still getting to where you want
to be. That make sense? Cool. Now, first
up, we have blackened fish tacos, which
start out with just a nice piece of
Well, this is a lot bigger than I
thought it was. cod fillet. And
technically speaking, you could use
whatever white fish that you prefer. You
could use cod, you could use halibit,
you could use bronzino. Bronzino's
white, right? I'm pretty sure. Just use
whatever you prefer because regardless,
you're just going to want to cut them
into about 1 and 1/2 in thick sections.
Something like this. So that way they
fit and nuzzle perfectly inside your
taco. Now, I would just like to preface
that I'm prepping this for two servings
because it's just me and my wife. But
all these recipes today are super easy
to scale up without adding a ton of
extra time. Now, for our seasoning, I'm
going to make that blend from scratch,
but you obviously don't have to. If you
want to just use a pre-made blend, go
for it. They work great. But I'm going
to start with about two tablespoons of
garlic powder. 2 tbsps of onion powder.
1 tbspoon of smoked paprika. Half a
tablespoon of cayenne. And if you don't
like spicy, that's okay. Just leave it
out. Two teaspoons of dried oregano, one
teaspoon of dried thyme. It's like one
of the only ones that don't have a giant
bottle of a generous pinch of salt and
black pepper. And there we have our
seasoning mix. Now, in most cases, I
would just season the protein directly
versus making the blend and then
seasoning it. But fish is pretty
delicate, so I really don't want to have
to manhandle it any more than I have to.
We'll start by drizzling it all in olive
oil just so we have a nice bind. And
then we'll just sprinkle on our
seasoning, making sure we're coating the
entirety of each piece. And then we'll
just let these rest on the counter until
we're ready to cook. And now we're just
going to make a very quick and easy
slaw. That really is pretty versatile
because it can be as simple as just
cabbage or you can do just cabbage, red
onion. You could put basically whatever
you want into it. But in the effort of
making sure this is as quick as
possible, we're going to use a mandolin
versus trying to cut it by hand. This
will give us a consistent paper thin
shred that really requires little to no
effort. But you also could just use a
knife because I understand not everybody
has a mandolin. just takes 2 minutes
longer and slightly less risk of losing
a finger. Then we'll just move that to a
bowl and we'll do the same thing to
about a fourth of a red onion.
You really don't need that much. Now
I'll just peel and then shred about half
a carrot. Again, it's really personal
preference. If you like a lot of carrot,
use a lot of carrot. If you don't like
carrot at all, then you probably
shouldn't use carrot. But it's nice cuz
it adds a little bit of color. Makes it
pop a little bit. Makes it feel a
little, you know, a little fancy, you
know? Makes it feel like you didn't just
spend 30 minutes or less making these
tacos. Makes it feel like, you know, you
put a lot of time into it. Trick those
kids. I won't tell them. And I'll be
honest, I had every intention of putting
tomatoes in this, but looking at it now,
I think it looks pretty solid. And I'm
just not feeling the tomatoes today.
Just good cuz I really don't like
tomatoes. Then we'll just give this a
little pinch of salt. A few cranks of
black pepper. A very light drizzle of
olive oil. You really don't need it, but
I like it. And we'll add a little bit of
lime zest as well as the juice.
Where'd my knife go? I grab a little
one. Quite literally a sliver. And we'll
just give this a light salad tossing.
Freaking refreshing. You're going to
love it. And the last thing to do before
we cook our fish, just make a simple
sauce.
I hope you were not as uncomfortable as
I always was. We're going in with about
a cup of Mexican sour cream. Half of an
avocado. Not even going to look. Can I
pick them or can I pick them? Actually,
this one's not as good as I thought it
was. So, that's going to be awkward. I
would like to say it was better when I
bought it, but didn't go bad since
yesterday, you know. Strap that in.
Okay. Now, I fully understand that this
is a little bit extra, but I've got this
nice tiny jalapeno. I would like to
torch it. You absolutely don't have to,
but I just like a little bit of char.
And for me, you know, it's worth the
extra 45 seconds. And now we'll add in a
few sprigs of cilantro. And don't be
afraid to use the stems because the
stems have a lot of flavor. And we'll
throw a little bit of lime zest and
juice in as well. Again, we're just
slivering here. Don't forget salt. And
then we'll just blend it until it's nice
and smooth.
It's good. You don't have to bottle
yours up. I just like to because I like
squeeze bottles, but you know, however
you want to store it. You know what
would have been really good in this?
Freaking garlic.
Next time, one of you decide to do it
and you put garlic in it. Let me know. I
think it'll be good. Do it. And now all
we have left to do is just cook. I'm
going to start off by just heating my
tortillas in a pan, letting those get
nice and warm, and then moving them over
to our pillowcase. No, we agreed on
this. It's not a pillowcase to the
sleeping bag. This part is arguably the
slowest process because depending on how
many tortillas you're heating up, like
you're either going to use a bigger pan
and then you got to, you know, wash a
bigger pan or you just take your time.
So, this is where you might go over on
time. And now for our main event, the
fish. You want your pan medium to medium
high. Don't feel obligated to use
stainless steel or cast iron or
whatever. If you want to use non-stick,
use non-stick. I would much rather you
use nonstick than you try the stainless
steel and then in this one instance
where you're like trying to make dinner
really fast, you ruin it and then you're
really upset. I don't want that. This
isn't the time to try stainless steel.
But either way, you want this about
medium medium high. Add in a nice
squeeze of food loop or oil. But let's
be honest, it's what it is. Make sure
your pan is nice and evenly coated. And
then just carefully lay down your fish.
And the important part here is that
you're patient. You're looking for all
that color to develop on one side so
that way when you flip it doesn't just
tear your fish apart. And while not
totally necessary, a fish spatula is
super helpful in these instances cuz you
really want to be able to bend and get
onto your fish. After about 2 minutes,
you're just going to go ahead and pry
underneath and flip. And don't worry too
much about your color. Blacken is more
about the seasoning blend rather than
the actual like char of your fish. It
becomes blackened because the spices get
charred, not necessarily the fish, if
that makes sense. And after about
another 2 minutes, I'm going to go ahead
and just remove our first piece. I would
much rather your fish have less color
and be super moist than more color and
be dried out and crumbling. And if your
pan kind of looks like mine, it means
that your pan really just wasn't hot
enough. That's okay. That's why you got
lots of fish. First batch, you know,
first batch is for you. Second batch,
that's for everybody else, you know.
See, my pan just wasn't hot enough. It
happens. And now all we need to do is
just plate it up all nice and mildly
fancy.
I really like kotasa, so I'm just going
to add a little bit to the top.
And there you have it.
[Music]
Next up, we have creamy tuskin chicken
pasta, which of course starts with not
chicken. You need to start by boiling a
pot of water first because that's going
to take you the longest. And if you want
to get this done in 30 minutes, start
with the water. And now for our chicken,
you'll need two chicken chests, chicken
breasts, whatever you want to call them.
Layer on a little bit of olive oil, and
then you're going to season fairly
generously with some garlic powder,
onion powder, a little bit of smoked
paprika, some dried oregano, and of
course, salt and pepper. And I'll be
honest, for this recipe, it it really
doesn't need to be super exact. You just
want to make sure that your chicken is
nice and evenly coated. But if you
really do want measurements, they're
always going to be down below. And once
your chicken is very clearly a different
color than when you started, go ahead
and set it to the side while we prep the
rest. The rest being about eight cherry
tomatoes that were very generously and
kindly donated to me by my neighbor. You
can cut them in halves. You can cut them
in fourths. Mine are a little bit on the
bigger side, so I'm going to go with
fourths. It's all personal preference.
Whatever makes you happy. Then we're
just going to finally dice a shallot. If
you were like me and also hate dicing
shallots, let me show you what I find to
be the easiest way. Definitely a little
bit more work, but it's an easier
process if that makes sense. Just start
by cutting off both ends and then
slicing it down the middle so you get
two nice halves. I remove the cores
because they can sometimes be a little
tricky, but you can leave them. Now, you
can definitely just cut them long ways
like this and then rotate and then
finely dice and that totally works. But
if you have a side that is a little more
plump, it helps if you just remove the
center ring and split it up and do it
two different times. Does that make
sense? Then we'll just cut the butt off
some garlic. Smash those.
We're going to give those a good strip.
And then we'll just roughly chop them.
And now my pasta water is boiling, so
I'm going to add in a couple generous
pinches of salt, followed by about half
a box of pasta, like 225 g. And then
I'll just set myself a timer for 12
minutes and wait. Actually, I'm not
going to wait. I'm going to cook the
chicken. In an effort to minimize the
number of pots and pans you or I have to
clean later, I'm using a highwalled
saucepan. You could do this in like a
12-in fry pan, but because the walls
aren't as high, it's just going to be a
little bit messy. Once we're at a nice
medium high heat, we're going to go
ahead and add in a little bit of oil.
And then we'll just lay in our chicken.
And since we're making pasta, pasta
spoon rest. After about 2 minutes on
that first side, we're just going to
flip and then continue to let it cook.
Then after 2 minutes on that side,
you'll flip again. Then turn your heat
down a little bit and we're going to add
in about 6 tablespoon of butter,
unsalted butter.
And once that butter is nice and melted,
you'll just base your chicken till it's
cooked through.
And make sure to flip while you're
basting so that way it cooks evenly. And
make sure to not fling some out of the
pan, too, because now now I got to clean
that. And then once those are finished,
you can go ahead and remove and let them
rest to the side. And pro tip, if your
chicken breasts are a little bit
thicker, then you might want to thin
them out, make it a little bit more
even. It'll cook quicker. Should have
told you that earlier. So, sorry about
that. My bad. Pasta's done. First, I
must verify.
Now, it's done. We're going to save just
a little bit of pasta water. We may or
may not need it. It's one of those
things where it just depends on how
thick your sauce ends up being, but it's
good to have. Now, we'll just strain it.
And now, very quickly for our sauce, in
the same pan that we cooked our chicken
in with all that buttery goodness, on
medium, medium high, in with our garlic
and shallots. Make sure you keep it
moving so that none of that garlic
burns. You just want it to be nice and
fragrant and soft. Now, we're going to
go ahead and add in our sundried
tomatoes.
And you might be thinking, why am I
pretending to put sun-dried tomatoes in
here? Well, it's because it's the only
thing I forgot at the store. So, just
pretend. Then, after about a minute,
minute and a half, we're going to go in
with our whole tomatoes. Well, not
whole, but the, you know, the ones the
ones. And we're just going to mush that
around a bit.
Then, once those are nice and broken up,
we're going to add in 2 and 1/2 cups of
heavy cream, followed by about a cup and
a half of freshly grated Parmesano
Raniano. And try to avoid the
pre-shredded stuff. And definitely don't
use the jarred like crumbly stuff
because that's that's not parmesan.
Well, technically that's parmesan but
not parmesan oraniano. Two different
things. Just go out and treat yourself
to a nice parmesan. And then you'll just
fold this all together and let it simmer
for about 3 to 5 minutes until it's nice
and thick. And once it's right about as
thick as you want it. Go ahead and taste
and adjust for salt. I need some. Then
add in a nice handful of washed spinach.
Folding that in very nicely or meanly
too. You could you could do it meanly if
you really wanted to. And then follow
that up with your pasta.
Now, all we got to do is just throw that
into a nice bowl plate. Top it off with
our chicken that's been sliced. Drizzle
on a little more sauce cuz you really
can't have enough sauce. And same goes
for cheese and just a little bit of
fresh parsley cuz we're fancy. And there
you have it.
[Music]
And for my personal favorite meal, beef
bogles, which feels a little misleading
because we don't actually start with
beef, but that's what I was holding. So,
I'm just going to just forget that
happened because it starts with rice.
Two rice cooker cups worth. And if you
don't have a rice cooker, that's totally
fine. Down below, I have all the
instructions for how to do it on the
stove. Same thing. But either way, you
want to start by rinsing in cold water.
You just want to rinse this until your
water runs mostly clear. Three or four
times is plenty. But then after that,
you're just going to fill it up with a
little line that says two, but in my
case, it doesn't say two. It's just the
line in between the one and the three,
but it's the two. Drop it in and start.
Now, for this next part, you're going to
need a blender. If you have one of
those, you know, small blender cup
things, just use that because that's
plenty. This is overkill, but it'll
work. Start with about a quarter of a
peeled Korean pear. If you don't have a
Korean pair, you can use regular pair.
Or you can even just use like a sweet
apple or a kiwi. Both of those will do a
similar job and will still taste really
good. Then 1/4 of a sweet onion. Then
two cloves of garlic and about an equal
amount of peeled ginger. about 1/4 cup
of soy sauce, half a tablespoon of
sesame oil, a tablespoon of brown sugar,
about half a teaspoon of white pepper,
and just a little pinch of salt because
there was plenty of salt inside the soy
sauce. Then we'll just close it up
and blend.
If you were using a large blender like
me, just be very careful because uh
there may not be enough liquid inside
your blender to keep it all cool. So,
just burst it, you know, burst it. Now,
we're just going to give it a little
taste. Make sure we don't need anything.
Oh, that's really good. And now in a
bowl, go ahead and pour your sauce
through a strainer. This is just going
to help remove all that extra pulp
because we really don't want it to cook
down with our meat cuz that can make it
a little bit weird in texture. And make
sure that you get as much as you
possibly can cuz you don't want to waste
any of it. If you really want to be
extra, you could just push this through
a cheesecloth because one, it'll be more
efficient and two, more effective.
You're going to get some pulp that goes
through. That's okay. You just don't
want, you know, the majority of it. And
now for your beef, I'm using thinly
sliced brisket, but it really doesn't
matter too much what cut of meat you're
using as long as it's thinly sliced
against the grain. That's that's
important, too. Thinly sliced against
the grain. You're most likely going to
find this kind of stuff at an Asian
market, but I've also seen it at Kroger
or Albertson's all the time. Like, they
have this stuff. And if you have a
butcher close by, you might be able to
get it from them, too. But basically, as
long as it's thinly cut, it'll be fairly
tender and delicious. I've got just over
a pound of it. Going to move it to a
bowl. And I'm just going to pour over my
marinade using a another piece of beef
to scrape out the inside of this bowl.
And I guess technically speaking, you
could have just strained the marinade
into this bowl, but I didn't. And now
using your hands, you're just going to
go ahead and massage it all in. Make
sure each piece is nicely coated. Just
like this. Your meat should do a pretty
good job of absorbing all that liquid
because we made just the right amount.
Now, before we cook our beef, we're just
going to want to go ahead and cut up the
other half of our sweet onion. And if
you're thinking, man, Ian, that's that's
not half a sweet onion. That's a quarter
of a sweet onion. Well, you'd be correct
because I already cut up half the sweet
onion, I forgot to press record, but I
felt felt dirty and cheap to just skip
over it. So, here we are. And you're
probably thinking that, yeah, these are
typically mixed in with your meat ahead
of time, but because we're not letting
it sit and marinate overnight, I know
these are going to take a little bit
longer to cook down. So, I just want to
keep them separate. Now, I'm going to go
ahead and cook this on non-stick, but
you can cook it in stainless steel,
carbon steel, whatever you prefer.
Either way, you start by adding in a
little bit of food. And we're just going
to add in our onions.
We're just going to spread those out so
they cook down as quick as possible.
We're on medium high heat, by the way. I
don't know if I said that.
Are you impressed? Me neither. And after
about 5 to 7 minutes, your onion should
be fairly translucent. Oh, sick. Rice is
done. We can go ahead and add in our
meat. Now, if your meat does not fit in
your pan, go ahead and do this in
batches. It's okay. The worst thing
you're going to do is overcrowd your pan
and steam your meat. Nobody in the
history of the world has ever been like,
"You know what? I love steamed beef."
Please, someone fact check me on that. I
would really be curious to know. What
we're going to do is we're just going to
toss a little bit about half of our meat
in there. We're going to spread it out
and let it cook. And then you know what?
After the second batch, we'll just add
it all together. Mix it all up. And then
the onions will be mixed with the beef.
Sit. And then after about another 5ish
minutes, your pieces should have a good
little color to them. A little bit of
char. You can go ahead and just remove
it. And if you did this in batches like
me, we're going to go ahead and just
drop in our next batch.
And then, like I said, we're just going
to mix that all back together. Then
we're done. And now all there's left to
do is just plate it up with a little bit
of rice, our bugi, and a little bit of
sesame seeds. And there you have. Wait,
wait. Old place. Always
forget
green onions.
And there you go.
[Music]
Thank you guys so much for watching and
staying to the end of the video. I
really hope that you guys enjoyed.
Here's a picture of me as a baby.
Related Songs