HOW TO MAKE ROAST CHICKEN AND POTATOES:
INGREDIENTS YOU WILL NEED:
1 Whole Chicken
5 medium sized potatoes
1 tbsp of olive oil
1 tsp of salt
1 whole garlic clove
Chicken Rub:
1 tsp salt
1 tsp pepper
2 tsp lemon juice
¼ tsp rosemary
Dipping Sauce:
½ large avocado (1 whole small avocado)
1 tsp salt
1 tsp pepper
1 tbsp lemon juice
1 tbsp mayonnaise
HOW TO MAKE ROAST CHICKEN AND POTATOES:
To start peel the potatoes and rinse them off. Then place them in a baking pan and coat with olive oil and salt. Prepare the chicken next by cutting out the backbone so you can butterfly the chicken. Once you have the backbone cut out of the chicken just press on both sides of the chicken to open it like a book. Next make a rub with salt, pepper, and lemon juice. Rub both sides of the chicken with the mixture and then place the chicken on a broiling pan or baking sheet. Sprinkle the top with some rosemary to finish and then place the chicken and potatoes in a 450 degree oven for 1 hour.
Now we are going to make our avocado dipping sauce for the chicken. Take half of large avocado and dice it up. Throw it into a mortis and pestle or a bowl and add salt, pepper, lemon juice, and mayonnaise. Mix everything together until it’s pureed.
Serve everything together and don’t forget to try that avocado dip, its really good!
Enjoy!
WWW.NATURALFUSIONVIDEOS.COM

HOW TO MAKE Bun Bo Hue:
INGREDIENTS YOU WILL NEED:
6 Pigs Feet (Or any other type of pork)
10 Quarts of water in a large stock pot
1 Tbsp of lemon grass chopped
1 ginger, cut in a cube 1” x 1”
1 Bun Bo Hue Soup Seasoning cube
(or a beef bullion cube)
½ Onion cut into thin slices
Bunch of cilantro
2 Packs of frozen udon noodles
½ tsp salt
½ tsp pepper
½ tsp aji no moto
HOW TO MAKE BUN BO HUE:
To start boil 10 quarts of water in a large stock pot and throw in the pigs feet. Boil for 3 hours. After 3 hours take at least 4 cups of stock and spoon it into a separate pot on high heat.
To the stock add the chopped lemon grass, 1 cube of ginger and a bun bo hue soup seasoning cube. We buy ours from the local Asian market. Mix everything together and boil it for 5 minutes.
While that is boiling thinly slice up ½ an onion and throw half of what you cut into the boiling stock and place the other half in the bottom of your serving bowl. Add some Cilantro to the serving bowl as well.
Now we are ready to trim the pigs feet. Remove the tender skin and cut into bite size pieces. Be sure to remove any bones. Next cut up the meat into bite sizes. Add all these to your serving bowl.
You are ready to throw in the noodles to the soup. We are using frozen udon noodles, they only take five minutes to cook. When they are ready pour the stock with the noodles into your serving bowls and if you want an extra kick ad some chili oil and garlic sauce.
Enjoy!
WWW.NATURALFUSIONVIDEOS.COM

HOW TO MAKE CAULIFLOWER SOUP:
INGREDIENTS YOU WILL NEED:
half a head of Cauliflower
4 tbsp of butter
¾ of a large onion
2 garlic cloves
1 cup of chicken stock
1 cup of milk
½ tsp of salt
½ tsp of ground pepper
¼ tsp of nutmeg
1/3 of a bullion chicken cube
Few sprigs of green onion
HOW TO MAKE CAULIFLOWER SOUP:
First melt 1 tbsp of butter in a pot on high heat. Then finely chop up ¾ of a large onion and sautee the onion in the butter. Be sure to mix it well and reduce the heat to medium. Let this cook for 5 minutes. Next finely chop up 2 garlic cloves and mix it with the onion. Now you finely chop the half a head of cauliflower you have. Throw the cauliflower in with the onion and garlic and add 1tbsp of butter, mix this well. Add 1 cup of chicken stock and cook everything on medium high heat for another 15 minutes.
When it is done cooking, liquefy the mix in a blender and set it aside. Then melt another 1 tbsp of butter in the same pot, just be sure to rinse away any large bits leftover and then slowly add the soup mix. Once the butter has been mixed in well reduce the heat to a minimum and then add 1 cup of milk. Let the soup simmer. You can add1 tbsp more of butter, ½ tsp of salt, ½ tsp of ground pepper, 1/4 tsp of ground nutmeg, and 1/3 of a chicken bouillon cube. Let the soup simmer for 10 minutes more and then you can add a finishing touch by throwing some green onion into the soup and on top when you serve it.
Enjoy!
WWW.NATURALFUSIONVIDEOS.COM

HOW TO MAKE PORTERHOUSE STEAK:
INGREDIENTS YOU WILL NEED:
1.5lbs Porterhouse Steak
1 tsp Salt
1 tsp Pepper
4 tbsp of butter
3 cups of water
2 cups of frozen corn
½ tsp salt
HOW TO MAKE PORTERHOUSE STEAK:
Take a 1.5 lb porterhouse steak and rub 1 tsp of salt and 1 tsp of pepper into both sides of the steak. Then heat an oven safe pan on the stove top at medium high heat. Melt 1 tbsp of butter in the pan and be sure to disperse it well in the bottom.
Meanwhile boil 3 cups of water on high heat.
When the butter has melted and the pan is very hot place in the steak and seal for one minute on each side. After each side has browned add 1 tbsp of butter on the bottom of the pan and 1 tbsp of butter on top of the steak. Then turn the broiler on high and put the steak in the oven and cook for 5 minutes on each side. Just flip the steak over after five minutes and then repeat. Use a thermometer to check the temperature. We usually cook ours medium (140degrees). Be sure to let the steak rest of 10 minutes before serving.
Remember the boiling water, go ahead and add 2 cups of frozen corn and wait for the water to bubble again. After that the corn will be ready, go ahead and drain it and mix in 1 tbsp of butter and ½ of salt. Server everything together and throw in some chimichurri sauce as well.
Enjoy!
WWW.NATURALFUSIONVIDEOS.COM

HOW TO MAKE ASADO:
INGREDIENTS YOU WILL NEED:
1 Lbs beef short ribs
1 tbsp kosher salt
1 tbsp ground pepper
Chimichurri Sauce:
¼ cup parsley
3 garlic cloves crushed
1 tsp of pepper flakes
1 tsp of cumin
1 tsp of salt
½ tsp of pepper
2 tsp of lime juice
½ cup of olive oil
Salad:
¼ head of lettuce sliced
Sliced onion
1 whole tomato sliced
1 tbsp of capers
Pinch of salt and pepper
Olive oil (few drops)
1 tbsp of lemon juice
HOW TO MAKE ASADO:
Start with 1 lb of beef short ribs and coat each side well with salt and pepper. Afterwards set up your grill by getting the charcoal going or getting your gas grill hot. We use a charcoal chimney to get the fire started.
While the grill is heating up we are going to make the chimichurri sauce. Take and chop up the parsley and then add crushed garlic, pepper flakes, cumin, salt, and pepper. Place that mixture in a jar and then add lime juice and olive oil. Let that mixture rest at room temperature for 2 hours before using it.
Now we are going to make a salad. Chop up ¼ of a head of lettuce and then add one ring of onion, one whole tomato sliced and capers. For the dressing lightly cover with salt and pepper. Use a few drops of olive oil over the top and throw in some lemon juice. Mix together and your salad is ready.
When the charcoal is ready dump it out in the grill and then clean the grate while it is hot. Next place the meat on the grill and cook for 20 minutes. Flip the meat every 5 to 10 minutes to brown all sides.
Once the meat is done plate it with the salad and don’t forget to use the chimichurri sauce over the meat.
Enjoy!
WWW.NATURALFUSIONVIDEOS.COM

HOW TO MAKE ROAST PORK RIB RACK with potatoes
INGREDIENTS YOU WILL NEED:
3.5 LBS of Rack of Pork Rib
2 tbsp of pepper
2 tbsp of salt
3 potatoes
1 tsp olive oil
HOW TO MAKE ROAST PORK RIB RACK WITH POTATOES:
Take the rack of pork and place it on a broiling pan (if you don’t have a broiling pan just use a baking sheet) and coat it with a mixture of salt and pepper. Be sure and get all of the surfaces. Then preheat the oven to 400 degrees.
Next take the potatoes and peel the skin off and rinse them. Cut each potato into equal pieces, about three cuts each.
Bake the pork ribs and potatoes in the oven. The pork ribs will take the longest at 2 hours so start them first and then after an hour put in the potatoes and bake for the remaining hour. Check the pork to make sure it is cooked all the way; if you are using a thermometer the temperature should read 170 degrees or more. Serve with your potatoes and enjoy!
WWW.NATURALFUSIONVIDEOS.COM

HOW TO MAKE CHOCOLATE CHIP COOKIES
INGREDIENTS YOU WILL NEED:
2 Cups of flour
1 tsp of salt
1 tsp of baking soda
2 sticks of softened butter
¾ cup of sugar
¾ cup of packed brown sugar
1 tbsp of vanilla extract
2 eggs
2 Cups of chocolate chips
HOW TO MAKE CHOCOLATE CHIP COOKIES:
To start mix together the flour, salt and baking soda in a small bowl and then set aside. In a larger bowl add 2 sticks of softened butter. If you let it sit out at room temperature for 30 minutes the butter should be soft enough. To the butter add sugar and brown sugar and then mix again, once there are no more lumps add the vanilla extract and two eggs. Mix that together well and then add the flour mixture in batches until it is combined smoothly. Then go ahead and add in the chocolate chips and mix one last time.
Next take a cookie sheet and spray on some cooking oil. Go ahead and preheat the oven to 350 degrees. Now we can place the cookie batter on the sheets. We use two spoons to get the right size. You are after a golf ball sized chunk of batter.
Bake the cookies for 12 minutes to have crispy edges and a gooey center. Just add a minute at a time if you want the cookies baked more. Keep a close eye on the last few minutes because those cookies will burn fast if you are not paying attention.
Enjoy!
WWW.NATURALFUSIONVIDEOS.COM

HOW TO MAKE FRIED PLANTAINS
INGREDIENTS YOU WILL NEED:
3 Green plantains
4 cups vegetable oil
Dipping sauce: (Salsa Golf)
3 tbsp of ketchup
3 tbsp of mayonnaise
HOW TO MAKE FRIED PLANTAINS:
To start take the plantains and cut lengthwise down the plantain two or three times down to the flesh inside and then pull off the skin with your fingers. Then cut the plantains diagonally about ¾ of inch thick.
Next heat up 4 cups of vegetable oil in a large sauce pan on medium high heat, when the oil is hot enough (test the oil by holding one of the plantains slices in for a second and if it starts to instantly bubble the oil is ready) and then throw in the plantain slices. Be sure to mix them up and then let them fry for 4 minutes.
After 4 minutes is up remove them from the oil and smash them with a something solid, we use a wooden bowl. Your goal is to flatten the plantains. If you can’t think of what to use to smash these little guys just us the bottom of a glass or jar. Once they have all been flattened throw them back in the hot oil for 7 minutes.
We make a special dipping sauce for our plantains, take and mix together 3 tbsp of ketchup and 3 tbsp of mayonnaise. Once you are done making the sauce the plantains will should be ready. Take them out of the oil and drain off the excess. Don’t forget to try that dipping sauce!
Enjoy!
WWW.NATURALFUSIONVIDEOS.COM

HOW TO MAKE EMPANADAS
INGREDIENTS YOU WILL NEED:
5 Eggs
2 TBSP Olive Oil
½ large onion
4 garlic cloves
½ roasted pepper
Parsley leaves
2 tomatoes
3.3 lbs of ground beef
1 tsp ground cumin
/12 tsp cayenne pepper
1 tsp oregano
1 tsp paprika
1 Beef bouillon cube
1 tsp salt
1 tsp pepper
½ tsp of ground nutmeg
3 tbsp of capers
Empanada disks (1 package will make 15-20, buy according to how many you are making)
HOW TO MAKE EMPANADAS:
To start take 5 eggs and put them in a pan covered with water on high heat to bring to a boil. Then in another large sauté pan put 2 tbsp of olive oil in on high heat. While the olive oil is heating up chop up ½ a large onion and 4 garlic cloves. After chopping them up throw them all in with the hot oil and let them cook on medium heat. Next chop up ½ roasted red pepper, a bunch of parsley leaves, and 2 tomatoes.
Check on the eggs, they should be boiling by now, so go ahead and reduce the heat to minimum and cook for 15 minutes.
Now we can add our ground beef to the onions and garlic. Be sure and mix well. This recipe will make a lot of empanadas which we freeze for use later in the month. So be sure to half the recipe if you only want to make 35-40 empanadas. Otherwise this recipe will make upwards of 80!
Make sure the meat is mixed well and add in the spices, cumin, cayenne pepper, paprika, beef bouillon cube, salt, pepper, and ground nutmeg. Then raise heat to high and cook for 10 minutes.
After 10 minutes add in the capers, tomatoes, and roasted red pepper. Cook for additional 2 minutes and then remove from heat and let it rest for 20 minutes.
The eggs should be done and can be removed from the heat and cooled and peeled. Simply crack the egg on a hard surface and gently remove the outer shell. Next cut the eggs into strips and set aside.
Since making empanada dough from scratch would take another video we are using store bought ones. Just separate the frozen empanadas and let them thaw on the counter. We like to buy Argentinian brand from our local Spanish mart but you can try them all and decide for yourself.
Once all the disks are thawed place an egg and meat on each one. Now it’s time to seal the disks, we use a press to do this since we make a lot at one time, you simply press and seal! However you can also seal by hand, just fold in half and then pinch together with your fingers like a turnover. If you can’t figure that out then fold in half and crimp with a fork. Next take baking sheets and spray oil on them and place the raw empanadas on the sheets. Prepare one beaten egg to paint on the tops and then bake in a 400 degree oven for 22 minutes. We freeze the rest of our empanadas on the cookie sheets and then bag them the next day. Whenever you want empanadas just cook in a 400 degree oven for 26 minutes.
Enjoy!
WWW.NATURALFUSIONVIDEOS.COM

HOW TO MAKE BRISKET
INGREDIENTS YOU WILL NEED:
5 LBS of Brisket
4 tbsp Salt
4 tbsp Pepper
3 garlic cloves crushed
HOW TO MAKE BRISKET:
Start off with a 5lb piece of brisket, we buy at a wholesale club so our cut of meat is normally really big so we have to cut it down to size and freeze the rest for another meal. Next mix together 4 tbsp of salt and 4 tbsp of pepper in a bowl. Take the brisket and place it on a baking sheet and then coat it with the salt and pepper mixture. Don’t forget to flip it over and get both sides of the brisket. Then take and rub in 3 crushed cloves of garlic.
Cover the brisket tightly with foil and let it set in the refrigerator overnight. The next day, place the brisket directly in the oven, we switched over to our broiling pan but if you don’t have one just use the baking sheet. Keep the top covered well with the foil and cook it for 3 hours at 300 degrees. After three hours uncover the brisket and broil each side for 15 minutes using low broil to get a crispy crust on the outside. Then let it rest for 15 minutes before you cut into the brisket.
Enjoy!
WWW.NATURALFUSIONVIDEOS.COM