@farshad.kohestani:

Farshad Kohestani
Farshad Kohestani
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Sunday 21 June 2026 20:30:07 GMT
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Creamy Cajun Surf and Turf 🥵🔥 This is what dreams are made of. Find what sets @Breeo apart along with the full recipe below ⬇️  This is Breeo’s X Series Smokeless Fire Pit with the Outpost Grill attachment. I also used their tongs accessory and skillet rest. What made this such a thrill was its ability to eliminate smoke. Usually when I’m cooking over live fire I deal with the headache of dodging the smoke, which leads to a lingering smoky scent on my clothes and red eyes. This pit changed the game for me! Full recipe: INGREDIENTS 1 cowboy ribeye (or steak of your choice) 1-2lbs raw shrimp (or seafood of your choice) 4 ears of corn 1 french baguette Asparagus Creamy Cajun Sauce: 2 Tbsp butter Small onion, diced 2-3 garlic cloves, minced ½ tsp salt ½ tsp pepper 1 tsp smoked paprika 1 tsp cajun seasoning ½ tsp onion powder ½ tsp garlic powder 1 tsp dried thyme ½ cup beef broth 1 cup heavy cream Parsley (as garnish) INSTRUCTIONS -Light the pit using firestarters and the Log Cabin Method (as shown in this video, stacking 2 large pieces at the bottom and building 4 more levels of kindling pieces) -Season steak, shrimp, and veggies while the wood burns into hot coals. Once the flame is small or gone, place the food on the grate -After about 10 minutes over the coals, I added a couple of big pieces to the pit to give everything some char. I removed everything except the steak (needed more time due to the thickness to reach 120F internal) -Once everything’s off the heat, make the sauce by adding butter, sauteeing onions for a few minutes, garlic for 30 seconds, all the seasonings, then broth. Let that simmer for about 5 minutes then add heavy cream. Get that to a simmer until it’s thickened and remove from heat -Slice up the steak and decorate a large plate with everything (with steak as the centerpiece). Dip or cover in sauce and enjoy! 🔥#YourFireStartsHere #breeo
Creamy Cajun Surf and Turf 🥵🔥 This is what dreams are made of. Find what sets @Breeo apart along with the full recipe below ⬇️ This is Breeo’s X Series Smokeless Fire Pit with the Outpost Grill attachment. I also used their tongs accessory and skillet rest. What made this such a thrill was its ability to eliminate smoke. Usually when I’m cooking over live fire I deal with the headache of dodging the smoke, which leads to a lingering smoky scent on my clothes and red eyes. This pit changed the game for me! Full recipe: INGREDIENTS 1 cowboy ribeye (or steak of your choice) 1-2lbs raw shrimp (or seafood of your choice) 4 ears of corn 1 french baguette Asparagus Creamy Cajun Sauce: 2 Tbsp butter Small onion, diced 2-3 garlic cloves, minced ½ tsp salt ½ tsp pepper 1 tsp smoked paprika 1 tsp cajun seasoning ½ tsp onion powder ½ tsp garlic powder 1 tsp dried thyme ½ cup beef broth 1 cup heavy cream Parsley (as garnish) INSTRUCTIONS -Light the pit using firestarters and the Log Cabin Method (as shown in this video, stacking 2 large pieces at the bottom and building 4 more levels of kindling pieces) -Season steak, shrimp, and veggies while the wood burns into hot coals. Once the flame is small or gone, place the food on the grate -After about 10 minutes over the coals, I added a couple of big pieces to the pit to give everything some char. I removed everything except the steak (needed more time due to the thickness to reach 120F internal) -Once everything’s off the heat, make the sauce by adding butter, sauteeing onions for a few minutes, garlic for 30 seconds, all the seasonings, then broth. Let that simmer for about 5 minutes then add heavy cream. Get that to a simmer until it’s thickened and remove from heat -Slice up the steak and decorate a large plate with everything (with steak as the centerpiece). Dip or cover in sauce and enjoy! 🔥#YourFireStartsHere #breeo

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