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Thursday 15 October 2026 19:53:52 GMT
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In the first of a two-part video (now available with English subtitles) H&D correspondent Isabel Peralta explains how she was banned from Germany despite not even being charged (let alone convicted) of any crime, and despite Germany's constitutional obligations to allow freedom of movement to fellow EU citizens. #isabelperalta
In the first of a two-part video (now available with English subtitles) H&D correspondent Isabel Peralta explains how she was banned from Germany despite not even being charged (let alone convicted) of any crime, and despite Germany's constitutional obligations to allow freedom of movement to fellow EU citizens. #isabelperalta


Grilled Black Opal Ribeye With Garlic Pepper Compound Butter, Cast Iron Potatoes, and grilled cebollitas and chile Gueros INGREDIENTS (Serves 2-3) RIBEYE + 1 large boneless Black Opal ribeye, about 1.25-1.5 lb + Kosher salt + Olive oil, as needed + Coarse black pepper + Flaked sea salt, for serving GARLIC PEPPER COMPOUND BUTTER + 1/2 C unsalted butter, softened + 1 TBSP whole black peppercorns + 3 cloves garlic, finely minced + 1 TBSP fresh parsley, minced CRISPY GARLIC POTATOES + 1.5 lb baby Yukon gold potatoes + Kosher salt, for boiling water + Olive oil, as needed + 2 cloves garlic, finely minced + 2 TBSP fresh parsley, chopped CHILE GUEROS + 6-8 chile gueros + Olive oil, as needed + Kosher salt, to taste DIRECTIONS + STEP 1: SALT Season the ribeye with kosher salt on all sides and refrigerate uncovered for 12-24 hours. + STEP 2: BUTTER Crush the peppercorns until coarse. Mix with softened butter, garlic, and parsley. Transfer to plastic wrap, form into a log, and refrigerate until firm. + STEP 3: POTATOES Boil the potatoes in well-salted water until softened, about 12-15 minutes. Drain and let steam-dry. Crisp in a hot cast iron pan with olive oil until lightly charred. + STEP 4: COAT In a bowl, combine olive oil, minced garlic, and parsley. Add the hot potatoes and toss to coat. Season with salt to taste. + STEP 5: CHILES & ONION Coat the chile gueros and cebollitas with olive oil and salt. Grill over high heat until blistered and lightly charred. + STEP 6: SEASON Let the steak sit at room temp while the grill preheats. Pat dry and season with coarse black pepper. + STEP 7: GRILL Grill over high heat for 2-3 minutes per side. Move to indirect medium heat and cook until about 5-7 degrees below your desired doneness. Remove around 125F for medium rare. + STEP 8: REST Top with Garlic Pepper Compound Butter and tent loosely with foil. Rest for 15 minutes. + STEP 9: SERVE Slice the ribeye, finish with flaked sea salt.
Grilled Black Opal Ribeye With Garlic Pepper Compound Butter, Cast Iron Potatoes, and grilled cebollitas and chile Gueros INGREDIENTS (Serves 2-3) RIBEYE + 1 large boneless Black Opal ribeye, about 1.25-1.5 lb + Kosher salt + Olive oil, as needed + Coarse black pepper + Flaked sea salt, for serving GARLIC PEPPER COMPOUND BUTTER + 1/2 C unsalted butter, softened + 1 TBSP whole black peppercorns + 3 cloves garlic, finely minced + 1 TBSP fresh parsley, minced CRISPY GARLIC POTATOES + 1.5 lb baby Yukon gold potatoes + Kosher salt, for boiling water + Olive oil, as needed + 2 cloves garlic, finely minced + 2 TBSP fresh parsley, chopped CHILE GUEROS + 6-8 chile gueros + Olive oil, as needed + Kosher salt, to taste DIRECTIONS + STEP 1: SALT Season the ribeye with kosher salt on all sides and refrigerate uncovered for 12-24 hours. + STEP 2: BUTTER Crush the peppercorns until coarse. Mix with softened butter, garlic, and parsley. Transfer to plastic wrap, form into a log, and refrigerate until firm. + STEP 3: POTATOES Boil the potatoes in well-salted water until softened, about 12-15 minutes. Drain and let steam-dry. Crisp in a hot cast iron pan with olive oil until lightly charred. + STEP 4: COAT In a bowl, combine olive oil, minced garlic, and parsley. Add the hot potatoes and toss to coat. Season with salt to taste. + STEP 5: CHILES & ONION Coat the chile gueros and cebollitas with olive oil and salt. Grill over high heat until blistered and lightly charred. + STEP 6: SEASON Let the steak sit at room temp while the grill preheats. Pat dry and season with coarse black pepper. + STEP 7: GRILL Grill over high heat for 2-3 minutes per side. Move to indirect medium heat and cook until about 5-7 degrees below your desired doneness. Remove around 125F for medium rare. + STEP 8: REST Top with Garlic Pepper Compound Butter and tent loosely with foil. Rest for 15 minutes. + STEP 9: SERVE Slice the ribeye, finish with flaked sea salt.
🥹😭❤️‍🩹 #explorepage #unfreezemyaccount #foryoupage🥹😭 #thomusshelby #video @TikTok Shop UK
🥹😭❤️‍🩹 #explorepage #unfreezemyaccount #foryoupage🥹😭 #thomusshelby #video @TikTok Shop UK
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#Tiktok #Beranda #bambang #🤍🖤🌸 #🇲🇾👍🇲🇨👍 10 negara maju padamkan kebakaran di kalimantan...
He didn’t build those biceps for nothing 😅💪🏻 // #biceps #bite #Love #fyp #foryoup
He didn’t build those biceps for nothing 😅💪🏻 // #biceps #bite #Love #fyp #foryoup

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