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Marcus Wilson

@imahomecook_

43.5K
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2015
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ATL 🍑🏙️
Come make comfort food with me!!🍝🍔
📽️ Seen on @foodnetwork #100cooks
📩 [email protected]
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You ever had brown stew chicken?!! You ever put it in the oven to take the stress away? Try making this! It comes together in about 90 minutes to 2 hours and you literally just mixup and throw it in the oven. And, it’s Caribbean certified! I promise you’ll love this! Recipe below! You can do this! Chicken Quarters Chop 1 Onion 1 Red or Green Bell Pepper 4 Cloves Garlic 2 Scotch Bonnets (Adjust on how spicy you like your food) Seasonings Salt & Pepper Badia Sazon Tropical Ground All Spice (Pimento Seeds) Grace Jerk Seasoning Paste Grace Ginger Garlic Pimento Onion & Garlic Powder Ocho Rios Combo Seasoning Walkers Wood Jerk Seasoning Paste Browning (Video coming soon, I will teach you how I make mine) Bayleaf Chicken Stock Optional ** Better than Bullion Chicken Base Home Made Green Seasoning (Video Coming soon to learn) Corn Starch Slurry 1 tbs Corn Starch 1/2 cup water Season your chicken and add your chopped veggies to the chicken and season. Mix Everything up and place the chicken on top of the veggies Add enough chicken stock to partially cover the chicken Roast at 400F and base your chicken with the chicken with the drippings every 30 minutes Cook time is between 90 minutes to 2 hours but check periodically, you’re looking for the chicken to be tender Remove from the cooked chicken from the baking dish add ketchup, honey, more of your seasonings to taste and corn starch slurry to thicken. Taste the sauce, it should have a subtle sweetness from the ketchup and honey if you feel it need more salt… add it! Add your chicken back to the sauce and enjoy with rice, cabbage, or by itself! This chicken slapsssss #foodie #explorepage✨ #chef #homecooking #recipe #kitchen #atlanta by @imahomecook_
Green Beans hit different with a smoked turkey thigh. Try this recipe, you don’t have to wait till Thanksgiving to enjoy them 🍽️🦃 Green Beans Ingredients Green Beans (Ideally fresh) Onions Garlic Smoked Turkey Thigh or Leg Chicken Stock or Chicken Bullion Base Liquid Smoke Butter Vinegar Seasoning Salt Pepper Creole Seasoning Smoked Paprika Thyme (Fresh or Dry) All Purpose Seasoning Bayleafs Red Pepper Flakes In a dutch oven saute onions and garlic Once translucent add seasonings and chicken bullion base Deglaze with stock or water Add your turkey thigh cover with more stock and bring to a boil Add fresh thyme, bay leaves, cover with a lid and braise in an oven set to 400F until the meat is tender enough to shred Remove the turkey meat, add your green beans and boil until tender, add your turkey meat back in, add of your seasonings to taste and finish with a WHOLE stick of butter, a little vinegar, and a splash of liquid smoke. Enjoy!!! 😇😇 by @imahomecook_
Home cooks!! Come learn how to make the best waffle of your life for Christmas Day! It’s Christmas Eve so you still have time to get your ingredients! Happy Holidays and Enjoy!!!! Recipe Below Waffle 3/4 Cup Flour 1/4 Cup Cornstarch 1 Egg + 1 Egg Yolk 1/2 tsp Kosher Salt 1/4 Tsp Baking Soda 1/2 Tsp Baking Powder 1 & 1/2 tsp Vanila Bean Paste or Extract 1 Tbsp Demerara Sugar 1 & 1/2 Tbsp Cane Cugar 1/3 Cup Avocado or Grape Seed Oil 1 Cup Buttermilk If you only have granulated sugar use that, it will still be bussinnnnn Brown Butter 2 Sticks Unsalted Butter 1/2tbsp Vanilla Bean Paste or Extract 1tbsp powder sugar Pinch of salt Melt your butter in a pan on medium until it begins to brown Once Browned remove from the heat Fill a large bowl with icy water and pour your browned butter, salt, sugar, and vanilla bean paste in a smaller bowl Place the small bowl on to top of the cold water and whisk, until thickened Top Waffle with butter,and dust with powdered sugar. #foodie #atl #viralvideos #waffles #breakfast #cooking #homecooking by @imahomecook_
I guess I am great cook now 😂😭 What’s up, home cooks! Today I’m putting y’all on to Istanbul Restaurant, one of my favorite Mediterranean spots just outside ATL! From the Adana kebabs made the traditional way with a giant zirh, fresh breads, amazing spreads and that insane Kunefe, this place doesn’t disappoint. If you’ve never tried Turkish food, go to Istanbul Restaurant and get the Adana Kebab with the Lahmacun, I promise it won’t disappoint. 📍Istanbul Restaurant @istanbul_atl Add this spot to your list of ATL spots to try and tell them The Home Cook sent you! by @imahomecook_
I’m genuinely asking… what’s the RIGHT way to eat a glizzy? Yall make it weird and I just want to enjoy my conecuh in peace! 😭😂 try this recipe yall I promise everyone will be hiding eating these at the tailgate 😂 by @imahomecook_
I may not be from the Bayou but I think this Cajun Rice Soups deserves a seat next to Gumbo! Try this recipe and tell me, which would you rather have 🤭 Recipe Below! Ingredients 1 Large Onion 1/2 Green Bell Pepper 1/2 Red Bell Pepper 3 Celery Stalks 6 Cloves Garlic 2 Bayleafs Green Onion 6 - 7 Cups Water with 2 tbsp Chicken Buillon Base OR 6 - 7 Cups Chicken Stock 1 - 2 Tablespoons Liquid Crab Boil Concentrate 1/2 - 1 Cup Heavy Cream 4 Thyme Springs 2 Tablespoons Tomato Paste 2 Boxes Uncle Bens Long Grain & Wild Rice 1 Smoked Turkey Leg or Wing 1lb Cajun, Andouille, or Smoked Sausage 1/2 Cup Flour 1/2 Vegetable Oil Cajun Seasoning Smoked Paprika Cayenne Pepper Splash Vinegar Salt & Pepper to taste Dice your onion, bell pepper, celery, garlic, and sausage Brown the sausage in a dutch oven and remove, add flour and oil to create roux Cook the roux until blonde and raw flour smell disappears Add holy trinity and garlic to pan and cook in the roux Once Translucent add tomato paste, and your seasonings. Cook until tomato paste darkens and add stock Bring to a boil, add your smoked turkey, sausage, thyme, & bayleaf cover and cook until tender Remove turkey, add heavy cream, wild rice with seasoning packet, and fully cook the rice, add additional water if needed Add back the shredded turkey, liquid crab oil, splash of vinegar, sliced green onions and seasonings to taste. Be mindful of salt!!! This recipe doesn’t need salt because the turkey, sausage, wild rice, and cajun seasoning have salt in them! If you finds slightly salty add some additional water, use a cajun seasoning that isn’t overly salty as well! Enjoy guys!!! by @imahomecook_
The Best Blackened Ranch This voice over was tripping me up y’all 😂😂 just follow the recipe below! I promise you’ll love it! 🔥 Recipe 1 cup mayonnaise 1 cup buttermilk 1 packet Hidden Valley Restaurant Style Ranch Dressing Packet 1 tsp smoked paprika ½ tsp regular paprika 1½ tsp black pepper ¼ tsp cayenne ½ tsp garlic powder ½ tsp onion powder ½ tsp Italian seasoning ½ tsp Cajun seasoning ½ tsp Creole seasoning 3 - 4 Dashes Crystal Hot Sauce (To your taste preference) Optional A few drops liquid smoke ½ tsp árbol chili powder — optional 1 tsp MSG — optional If you don’t have creole seasoning just double the cajun seasoning. Every Cajun seasoning blend is different to be mindful of salt levels by @imahomecook_
@foodnetwork Brought us together 7 months ago but the friendship is everlasting ! We combined all of our styles into one 🔥 and made these Chimmichuri Wings on the @pitbossgrills it was so fire and full of flavor ! Ingredients For the wings: * 3 pounds chicken wings * 1–2 tablespoons salt, pepper & garlic seasoning we used ( @chicageaux.bbq SPG🔥), to taste * 4 tablespoons unsalted butter, melted * Additional all-purpose seasoning, to taste, for the final toss For the chimichurri: * ½ cup finely chopped cilantro * ½ cup finely chopped parsley * 1 small shallot, finely diced * ¼ cup finely diced onion * ½–1 habanero, finely diced, depending on your heat preference * 4 garlic cloves, finely minced * 3 tablespoons red wine vinegar * ½ cup olive oil Instructions 1. Make the chimichurri. Combine the cilantro, parsley, shallot, onion, habanero, garlic, red wine vinegar, and olive oil. Stir well and let sit for 15–20 minutes so the flavors come together. 2. Season the wings. Pat the wings dry and season with the salt, pepper & garlic blend. Spoon about ¼ cup of chimichurri into a separate bowl and use that portion to lightly coat the raw wings. Reserve the remaining chimichurri for serving. 3. Smoke. Preheat your @pitbossgrills for indirect cooking at 275°F. Add the wings and smoke for approximately 60–90 minutes, turning as needed, until they reach at least 165°F internally. Use a thermometer to check doneness. 4. Finish over the heat. Move the wings over direct heat for a few minutes, turning frequently, to crisp the skin and get a little char. 5. Toss and serve. In a clean, large bowl, mix the reserved chimichurri with the melted butter and a little more all-purpose seasoning. Add the hot wings and toss until coated. Serve immediately! by @imahomecook_
Hot Wings hit different when you ditch the Franks for some Tapatío 🍗🍗 Try this recipe and let me know what you think. Wanna learn how to make the Blackened Ranch? Let me know in the comments! Recipe Below! Chicken Brine 900 grams water 100 grams kosher salt 20 grams sugar 20 grams msg 1 tbsp Italian seasoning 1 bayleaf Let the chicken brine for no longer than 1 hour in the fridge, pat dry and set aside Season dried chicken with Onion & Garlic Powder Celery Salt Black Pepper Smoked Paprika Cayenne Cajun & Creole Seasoning 1 egg 4 dashes crystals hot sauce Seasoned Flour 1 - 1/2 cup flour 3/4 cup Potato or Corn Starch 1 - 1/2 tsp baking powder 1/2 tbps Onion Powder 1/2 tbps Garlic Powder 1 tbps Smoked Paprika 1 tbps Cayenne 1/2 tbps Black Pepper 1 tbps MSG 1 tbps Cajun Seasoning 1 tbps Creole Seasoning Bread your chicken and fry at 320f until cooked all the way through temping 170f, let rest on a wire rack for 5 minutes, Fry again at 350f for 1 minute to make the chicken extra crispy Sauce 1 cup Tapatio 1/4 or 1/3 cup honey Half stick butter Tsp creole seasoning by @imahomecook_
The fellas still run the grill, we ain’t gone nowhere and this Labor Day cookout was one to remember. Rasta Pasta BBQ Chicken Jerk Chicken Burgers Jollof The list goes on 😂😂 We had everything and a ball, this your sign!! Host a cookout and bring your village together! by @imahomecook_
Short Rib & Beef Shank Ragu 🍝🍝🍝 Make this yall, I promise it won’t disappoint 🧑🏾‍🍳 Recipe Below 👇🏾👇🏾 Ingredients 2lbs Bone in Shortrib 1lb Bone in Beef Shank 1 Onion 3 Celery Stalks 2 Carrots 1 Whole Head Garlic 2 28oz Cans san Marzano tomatoes 3 Tablespoons Tomato Paste Red Wine Vinegar Hand Full Basil Hand Full Thyme Hand Full Oregano 2 Bayleaves Olive Oil Parmesan Cheese Butter Half bottle of Good Italian (Look for Chianti, sometimes that bottle will say Sangiovese) Finely dice your aromatics and sauté in a dutch oven with olive oil on medium heat Cooks them until they’re just translucent, we want to maintain their sweet flavor so try to avoid any browning or caramelization Once done set aside Wipe your pan down and let it heat up on medium high heat While it’s getting hot season your beef with salt and pepper Add some olive oil to the pan and begin searing the beef on all sides on medium high heat Once browned remove your beef and some of the fat. Bring the pan down to medium heat and reintroduce your aromatics Add your tomato paste and cook for about a minute to remove the raw taste Add a half a bottle of your wine and let it reduce Once reduced add your herbs tomatoes, and beef together. Bring to a slight simmer and place in an oven set to 350F to braise After about 3 hours the beef should be tender but just check it periodically Once tender remove the beef and herbs from the pot Let the beef rest for 10 minutes before you shred it, this helps the beef reabsorb it’s fat Add your shredded beef back to the sauce. Add more freshly chopped basil, a few splashes of red wine vinegar and salt to taste. Toss with your favorite pasta and enjoy! by @imahomecook_
I clean up sometimes 🙂‍↕️ by @imahomecook_

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