Parmesan encrusted lamb chops & stuffed quail cooking show ASMR

In this segment I made some encrusted lamb chops and stuffed quail. Along with some creamy mashed potatoes and rosemary gravy. #cooking #food #foodie #chefandre #chefandremaxwell #lambchops #quail #dinner #goodfood #mashedpotatoes #rosemary #goviral #trending

[Music] [Music] All right, y’all. This little concoction of bread crumbs. peppers and basil. That’s what this is right here. It’s going to be stuffed along with mozzarella cheese inside this quail that’s already been deon cleaned and washed. Y’all see that? So, some cheese stuffing. I’m going to wash this stuffing dressing. Whatever, [Applause] [Music] [Applause] [Music] [Applause] stuffed quail, y’all. All right, y’all. I got them all stuffed as you can see. I’m going to go ahead and season them with some salt and pepper. And a little bit of time avocado oil. [Music] [Applause] [Music] This in the fridge to ready to roast. [Music] [Applause] Scratch off and get these washed off. Nothing seasoning. Salt, pepper, some garlic, and rosemary. Fresh rosemary. Can’t see. [Applause] [Music] [Applause] Yeah, I got some fresh rosemary. [Music] Give it a toast. [Applause] This is good and season. Y’all going to wrap this up and allow this to marinate for a couple hours and I’ll see y’all soon. But y’all these some rusted Idaho potatoes. [Music] Go along. [Applause] [Music] So close to start, [Applause] y’all. For a little extra depth of flavor, I’m go ahead and add some rosemary and fresh time to this as well. Let that boil. Okie dokie, y’all. Potatoes are done. All those are cool and I’m going to peel them. Super long. Oh, that smells so good. Oh my gosh. This right here, [Music] I get North Africa. I get the North America. I get you really well. It’s just got me this potato. When you boil it and then you take that hot boiling potato and you fry it, it’s warm and it’s still buttercream. [Music] Going to cover these and place these in the fridge by 30 minutes, y’all. And my potato So good. Try add some whole beans. Little bit more salt and pepper to my potato and some butter. Got a lot of bread. Yo, I’m going to make a gravy for my meat. This is a r butterflower FYI. I’m going to add me some chicken stock to it. Let it thicken on up. And this chicken stock I’m going to use cuz I want more depth of flavor. some cook off that flour flavor and some water that base my gravy. I threw a little rosemary run there. Y’all see that green reduce a little bit more cuz I let myself speak when it comes to the kind of becoming and I’ll be right back. Y’all, this is the veggie of choice tonight. I got everything ready to go. Well, broccoli first oven. Roast those about 15 minutes. We’ll be back. [Music] [Applause] Time for the quail, y’all. All right. So, I did the 15 minutes. I’m let this go for another 15 minutes and I’ll get the plate in. Yes, girl. It smells so good. My quail. You see it’s hot as hell. I’m trying not to keep my camera too. Yes. But y’all we is by [Music] the quail. Yeah. [Music] All right, y’all. I’m let this rest for about 15 20 minutes and I’ll come back and play. [Music] [Music] Heat. Heat. [Music] Um, [Music] that sauce right there in the middle is to the sauce. It’s like a and some dick ski. [Music] Got my stuffed quail, y’all. Parmesan and crusted lamb chops. My homemade rosemary gravy. I wish I could show y’all this with a mukbang, but that Yeah, y’all don’t be grabbing y’all. Come s with a No way. And if you do, comment down below if you do. If not, let me know in that order. See y’all soon. Take care. [Music]