traditional lebanese home decor

the count down to 2016 is on and time is running out to get the menus together for new years eve parties. brandon is here with a few ideas. thanks so much for coming in. smells so good. it does indeed.

it looks like we are making a grilled cheese which i'm very happy about so let's get right to it. lots of fun and we want to throw back to the grilled cheese so doing it classy. we are going to auto some prosciutto.

really high quality ingredients but when they stink a little bit it's usually very tasty. it looks like ham. it's not ham? it's basically ham. it's cooked and then you give it a little bit of a nice healthier touch.

because we are clearly focused on the healthy part. that's for after new years. exactly. we coat our apple and we slice them like this and put a couple slices on there and if you pass it over i'm going to throw it on--

the little grill. do you put butter on the bread before? i do. both sides or just one? first the tops and then we have a sandwich going over here so let's grab that one and we can also cut that up and show

you how to make this really cool thing. yum this looks so good. we also triangle them to give it a nice look. and also see the layers of the two different cheeses and the apples of course. delicious.

so good. if we look to be healthy over here. i've never had them. they are so good. we are doing shrimp and scallop paninis. really simple. i'm supposed to help you

with this part. i love the apple in here. i know it's so good. no rules. have fun. i've got some crushed garlic and a whisk. whisk it up. it might get a little messy.

yeah. okay. and over here put that right in here. and this is chicken? shrimp, scallops, tomatoes and basil. you want to let these marinate for an hour or two.

in the fridge obviously. and it's perfect and is going to infuse. with the guar luck and this really--garlic and this probably cooks really quickly. it does. you only need like a minute. you hear them dancing?

summer sizzle? no it's winter. we throw these down and when they are sizzling you know they are cooking. also want to make sure it's really hot so they don't stick. also really fun cool tip you want to make sure you cut them

really thin. when the shrimp are no longer trance louisent we are done.

Tweet

Subscribe to receive free email updates: