@eujuan011: Parte 1014 |#fogo #acendeofoguinho #foguinho #acendeofoguinho🔥 #sasuke_011_____

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Wednesday 05 August 2026 02:55:09 GMT

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𝓡𝓪𝔂𝓼𝓼𝓪☘️ :

alguemmmm?

2026-08-07 20:16:42

29

𝐵𝑟𝑦𝑎𝑛 :

alguém Foguinho? sou novo

2026-08-07 11:55:38

4

Andressa💞 :

alguem ??

2026-08-08 11:32:01

18

Ester :

Esse fogo tá demais, deixa o clima on🔥💥

2026-08-08 11:20:13

4

🤡 :

quero um responsável q fique me mandando rells 😅 cd ?

2026-08-06 09:19:41

29

𖥧 :

Alguém???

2026-08-09 03:41:22

5

￴￴￴ ￴ ￴ ￴ ￴ ￴ ￴ ￴￴ ￴ ￴ ￴￴ ￴ :

Primeiro

2026-08-05 03:00:22

10

ian futsal :

120

2026-08-07 14:52:17

1

Mari Oliveira :

Alguém??

2026-08-08 00:12:32

20

𝕬𝖓𝖌𝖊𝖑𝖎𝖈𝖆!! :

alguém????

2026-08-09 04:27:19

5

lice ♡ :

alguém??

2026-08-07 12:29:51

12

EO VT 🫶❤️ :

Alguém?

2026-08-07 13:05:46

5

Pedro :

qual e o seu ?

2026-08-07 14:05:48

3

Luiz :

nome da música

2026-08-09 04:34:45

1

Enzoblessed👾 :

Aceso

2026-08-07 12:17:50

1

RN🍁 :

curtiu chamei

2026-08-07 11:34:00

9

グラッツィ :

segue q eu chamoo

2026-08-08 03:05:49

5

021_ LEOALVES_777 :

Estou mandando

2026-08-07 10:26:28

3

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FILM TO TABLE SERIES EP 54: This one’s for you Sam Neill 🤍 Chilean Sea Bass from Jurassic Park 🦕 Serves 2 Ingredients Sea Bass * 2 skin-on Chilean sea bass fillets (6–8 oz / 170–225 g each) * Kosher salt & black pepper * olive oil Crispy Sweet Potato * 1 medium sweet potato, peeled and spiralized * Neutral oil, for frying * Flaky salt Vegetables * 8 oz (225 g) French green beans, trimmed * 1 cup cherry tomatoes, halved Lemon Jus * 1 small shallot, finely minced * ¼ cup (60 ml) dry white wine * ¾ cup (180 ml) chicken stock * 2 sprigs fresh thyme leaves * 2 tbsp fresh lemon juice * Zest of a lemon * 1 tsp Dijon mustard * 2 tbsp cold butter * 1 tbsp chopped fresh parsley * Salt & pepper Directions 1. Fry the sweet potato: Heat oil to 350°F (175°C). Fry spiralized sweet potato in small batches for 2–4 minutes, until golden and crisp. Drain on paper towels and season with flaky salt. 2. Prep the vegetables: Blanch green beans in salted boiling water for 3 minutes, then transfer to an ice bath and drain. Halve the cherry tomatoes and set aside. 3. Pan-fry the sea bass: Pat fish dry and season with salt and pepper. Heat olive oil in a skillet over medium-high heat. Add fish skin-side down and cook undisturbed for 4–6 minutes, until crisp and golden. Flip and cook for another 3–5 minutes, or until just cooked through. Transfer to a plate and rest for 5–10 minutes before slicing. Careful not to overcook the fish since it’ll be difficult to get clean slices if you do. 4. Make the lemon jus: In the same skillet with the fat drained, add shallot and cook for 1–2 minutes. Add wine and scrape up the browned bits. Add thyme and reduce the wine by half. Add stock and simmer until reduced by about ⅓. Stir in lemon juice, zest and Dijon. Remove from heat, and whisk in the cold butter until glossy. Stir in parsley and season with salt and pepper. 5. Serve: Slice the sea bass into 5 thick pieces. Spoon lemon jus onto the plate, arrange the green beans and halved tomatoes, fan the sea bass over top and finish with the crispy sweet potato. Spare no expense. 🦖 #foodfromfilms #jurassicpark #chileanseabass #Recipe

FILM TO TABLE SERIES EP 54: This one’s for you Sam Neill 🤍 Chilean Sea Bass from Jurassic Park 🦕 Serves 2 Ingredients Sea Bass * 2 skin-on Chilean sea bass fillets (6–8 oz / 170–225 g each) * Kosher salt & black pepper * olive oil Crispy Sweet Potato * 1 medium sweet potato, peeled and spiralized * Neutral oil, for frying * Flaky salt Vegetables * 8 oz (225 g) French green beans, trimmed * 1 cup cherry tomatoes, halved Lemon Jus * 1 small shallot, finely minced * ¼ cup (60 ml) dry white wine * ¾ cup (180 ml) chicken stock * 2 sprigs fresh thyme leaves * 2 tbsp fresh lemon juice * Zest of a lemon * 1 tsp Dijon mustard * 2 tbsp cold butter * 1 tbsp chopped fresh parsley * Salt & pepper Directions 1. Fry the sweet potato: Heat oil to 350°F (175°C). Fry spiralized sweet potato in small batches for 2–4 minutes, until golden and crisp. Drain on paper towels and season with flaky salt. 2. Prep the vegetables: Blanch green beans in salted boiling water for 3 minutes, then transfer to an ice bath and drain. Halve the cherry tomatoes and set aside. 3. Pan-fry the sea bass: Pat fish dry and season with salt and pepper. Heat olive oil in a skillet over medium-high heat. Add fish skin-side down and cook undisturbed for 4–6 minutes, until crisp and golden. Flip and cook for another 3–5 minutes, or until just cooked through. Transfer to a plate and rest for 5–10 minutes before slicing. Careful not to overcook the fish since it’ll be difficult to get clean slices if you do. 4. Make the lemon jus: In the same skillet with the fat drained, add shallot and cook for 1–2 minutes. Add wine and scrape up the browned bits. Add thyme and reduce the wine by half. Add stock and simmer until reduced by about ⅓. Stir in lemon juice, zest and Dijon. Remove from heat, and whisk in the cold butter until glossy. Stir in parsley and season with salt and pepper. 5. Serve: Slice the sea bass into 5 thick pieces. Spoon lemon jus onto the plate, arrange the green beans and halved tomatoes, fan the sea bass over top and finish with the crispy sweet potato. Spare no expense. 🦖 #foodfromfilms #jurassicpark #chileanseabass #Recipe

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