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@nhimcoi.thy: Star Shop [8kg - 22kg] B33 Set Áo Thô Boi Thêu Hoạ Tiết Mix Quần Kẻ Suông Xinh Xắn, Mát

Nhím Còi
Nhím Còi
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Region: VN
Monday 20 July 2026 05:23:57 GMT
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kuebaldy65
kuebaldy :
soooooo beautiful
2026-07-20 10:00:23
0
chuongnguyen1677
Chuong Nguyen :
Nhật Bản Chào bạn vậy em xin cảm ơn thầy nhiều 💖💖💖💖
2026-07-20 12:21:30
1
ood_1252001
Ood_125 :
❤️❤️❤️
2026-07-20 06:18:35
1
cristiantitorivero
cristian :
🥰🥰🥰
2026-07-25 23:46:16
0
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Prime ribeye with bourbon peppercorn jus, collard green chimichurri, and three-cheese mac gratin. Steak night done right. 🥩🔥 Save this recipe 👇🏾 🥩 STEAK • 1 boneless ribeye, 16–20 oz • ½ tsp fine salt + black pepper • 1 tbsp avocado oil • 2 tbsp butter • 2 smashed garlic cloves • 2 thyme sprigs 🧀 MAC GRATIN • 8 oz dry elbow macaroni • 2 tbsp + 2 tsp butter • 2 tbsp + 2 tsp flour • 1⅓ cups whole milk • ⅔ cup heavy cream • ⅔ cup shredded cheddar • ⅔ cup shredded Gruyère • ⅓ cup grated Parmesan, divided • ⅔ tsp Dijon • ¼ tsp black pepper; salt to taste Topping: ⅓ cup panko, half the Parmesan & 2⅔ tsp melted butter. 🥃 BOURBON JUS • 1 small minced shallot • 1 tsp oil • ½ tsp cracked black pepper • 2 tbsp bourbon • ¾ cup low-sodium beef stock • ½ tsp Worcestershire • 1 tbsp cold butter 🌿 COLLARD CHIMICHURRI • 1 loose cup collard leaves, stems removed • 2 tbsp chopped parsley • 1 small minced garlic clove • 2 tsp red wine vinegar or sherry vinegar • 2 tbsp olive oil • Finely chopped chilis, to taste • Pinches of salt & oregano 1. CHIMICHURRI Boil collards 2–4 minutes until tender. Ice-bath, squeeze dry & finely chop. Mix 2 tbsp cooked collards with remaining chimichurri ingredients. 2. MAC Cook pasta 2 minutes short of package directions. Drain. Melt butter; whisk in flour for 1 minute. Slowly whisk in milk & cream; gently simmer until slightly thickened. Off heat, stir in cheddar, Gruyère, half the Parmesan, Dijon & seasoning. Fold in pasta. 3. BAKE Transfer mac to a buttered baking dish. Add mixed topping. Bake at 375°F for 20–25 minutes until golden & bubbling. 4. JUS Soften shallot in oil. Add pepper. Remove pan from burner before adding bourbon. Return to heat; reduce by half. Add stock & Worcestershire; simmer down to ⅓ cup. Off heat, whisk in cold butter. 5. STEAK Pat dry & season. Sear in hot oil about 2 minutes per side. Lower heat; add butter, garlic & thyme. Baste, then finish in the 375°F oven to 145°F. Rest 8 minutes; slice. 6. PLATE Jus first, then steak, a spoonful of chimichurri & mac alongside. Enjoy 🔥 #Ribeye #MacAndCheese #SteakNight #HomeCooking #chimichurri
Prime ribeye with bourbon peppercorn jus, collard green chimichurri, and three-cheese mac gratin. Steak night done right. 🥩🔥 Save this recipe 👇🏾 🥩 STEAK • 1 boneless ribeye, 16–20 oz • ½ tsp fine salt + black pepper • 1 tbsp avocado oil • 2 tbsp butter • 2 smashed garlic cloves • 2 thyme sprigs 🧀 MAC GRATIN • 8 oz dry elbow macaroni • 2 tbsp + 2 tsp butter • 2 tbsp + 2 tsp flour • 1⅓ cups whole milk • ⅔ cup heavy cream • ⅔ cup shredded cheddar • ⅔ cup shredded Gruyère • ⅓ cup grated Parmesan, divided • ⅔ tsp Dijon • ¼ tsp black pepper; salt to taste Topping: ⅓ cup panko, half the Parmesan & 2⅔ tsp melted butter. 🥃 BOURBON JUS • 1 small minced shallot • 1 tsp oil • ½ tsp cracked black pepper • 2 tbsp bourbon • ¾ cup low-sodium beef stock • ½ tsp Worcestershire • 1 tbsp cold butter 🌿 COLLARD CHIMICHURRI • 1 loose cup collard leaves, stems removed • 2 tbsp chopped parsley • 1 small minced garlic clove • 2 tsp red wine vinegar or sherry vinegar • 2 tbsp olive oil • Finely chopped chilis, to taste • Pinches of salt & oregano 1. CHIMICHURRI Boil collards 2–4 minutes until tender. Ice-bath, squeeze dry & finely chop. Mix 2 tbsp cooked collards with remaining chimichurri ingredients. 2. MAC Cook pasta 2 minutes short of package directions. Drain. Melt butter; whisk in flour for 1 minute. Slowly whisk in milk & cream; gently simmer until slightly thickened. Off heat, stir in cheddar, Gruyère, half the Parmesan, Dijon & seasoning. Fold in pasta. 3. BAKE Transfer mac to a buttered baking dish. Add mixed topping. Bake at 375°F for 20–25 minutes until golden & bubbling. 4. JUS Soften shallot in oil. Add pepper. Remove pan from burner before adding bourbon. Return to heat; reduce by half. Add stock & Worcestershire; simmer down to ⅓ cup. Off heat, whisk in cold butter. 5. STEAK Pat dry & season. Sear in hot oil about 2 minutes per side. Lower heat; add butter, garlic & thyme. Baste, then finish in the 375°F oven to 145°F. Rest 8 minutes; slice. 6. PLATE Jus first, then steak, a spoonful of chimichurri & mac alongside. Enjoy 🔥 #Ribeye #MacAndCheese #SteakNight #HomeCooking #chimichurri
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