hello food tubers okay I’m really
excited because we’re gonna be cooking
over live fire with smoke and wood I’m
cooking tomahawk pork chops with grilled
peaches with maple glaze it’s gonna be
amazing with greens and to help me make
this incredible dish is someone very
very special this is last year’s winner
of find a food tube star the one and
only felicitous pasaría let’s get the
food tubers up to speed so last year you
won the find a food tube star which was
amazing
yes my name is Felicitas I’m from
Argentina I thought it would be great to
show you the best way to cook a steak
well you’ve made lots of videos for
Fucci them yes lots and as I’m coming
from Argentina it’s like exotic thing
and make us a chimichurri and make us
some grilling so it has been great so
look let’s get into pour coffee we want
not just the pork chop and not just the
belly we want the whole thing okay
obviously we love fat but we quite like
it going crispy so I’m just gonna score
the fat yeah we want to do it simple and
honest and so of course sea salt here
and we’re gonna be fairly generous with
the salt and pepper it’s nice to just
Pat a little oil on it just to make it
not stick then I will put it on the
grill so far I’ve only flavored it with
salt and pepper as you know but I’m
going to add one herb okay so for
instance I have a tying brush here is
the our very good brush but you could do
it with rosemary yes get one of our
trusty friends the pestle and mortar I
just put that in and smash it up once
you bash it up just pull that in so a
lovely simple rosemary oil and just give
it a little bit of love you know just
just Pat it how do you normally treat me
is it quite simply simple see yes many
many people use make up Sal Moira which
is like a mixture of waters and coarse
salt right is that like a brine like a
brine or maybe you could use like your
leftover of a good wine Argentinean wine
and then they put everything inside and
make some holes in the cork and use it
okay to squeeze over the top yes
interesting the kind of thing to really
rift off of the pork is peaches
I love hairiest what we’re gonna do is
we’re gonna blacken and char the peach I
love a pork and flips legal great
together
and every time you turn it over and it’s
sizzling you just give it a little kiss
of that little Mariner a little kiss I
like that okay so let’s take this pork
off now yeah look at that great the meat
is cooked brothers and sisters so I’ve
got some greens here something healthy
yes so we got some purple kale here some
green kale here this is rainbow chard
you know these should only need a couple
of minutes cooking that’s lovely
finished at the end like that and the
last case is a the last kiss you can see
they’re kind of burnt there we want to
take this black off okay it roughly
quite chunky Lee chop these peaches a
nice knob of butter I’m gonna add some
rosemary yes straight voting for there
and we’ve already got that lovely
charred flavor from the peaches
you’ve got the sourness and the
smokiness and the rosemary happening but
we want to just rift off of that and the
way that we rift off of that is maple
syrup about four tablespoons is that
slightly North American vibe going on
and then our secret little ingredient is
dark rum great but you want about four
or five shots
that’s nearly there now can you chop me
that forward my darling what I’m gonna
do now is take these greens out I just
want to kind of roughly chop you know
some of the stalks see those resting
juices in that pool so Phyllis this is
gonna pour that over my greens and then
just a little bit of lemon juice here we
have your plate that pork shop there has
got your name believes it – your dad –
yes podiatry oh and then let’s have a
little look our sauce and just kind of
cooked away so it’s kind of not really a
sauce it’s kind of a compote I don’t
actually don’t I don’t know how it is
but all I do know that is that when you
place this on the pork is an
little plate of food lovely for let’s
toss thank you very much for traveling
halfway around the world this is from me
to you we love you and I think I’m just
gonna pick up my channel I’m Mitchell
mmm thank you for watching from me and
felicitous don’t forget to subscribe to
felicity channel it’s fantastic amazing
South American food amazing panoramas of
Argentina and also if you like this
video just like it hit that little
thumbs up button below
can I eat now the director said yes this
is the best handle I’m doing this
regular
you
excited because we’re gonna be cooking
over live fire with smoke and wood I’m
cooking tomahawk pork chops with grilled
peaches with maple glaze it’s gonna be
amazing with greens and to help me make
this incredible dish is someone very
very special this is last year’s winner
of find a food tube star the one and
only felicitous pasaría let’s get the
food tubers up to speed so last year you
won the find a food tube star which was
amazing
yes my name is Felicitas I’m from
Argentina I thought it would be great to
show you the best way to cook a steak
well you’ve made lots of videos for
Fucci them yes lots and as I’m coming
from Argentina it’s like exotic thing
and make us a chimichurri and make us
some grilling so it has been great so
look let’s get into pour coffee we want
not just the pork chop and not just the
belly we want the whole thing okay
obviously we love fat but we quite like
it going crispy so I’m just gonna score
the fat yeah we want to do it simple and
honest and so of course sea salt here
and we’re gonna be fairly generous with
the salt and pepper it’s nice to just
Pat a little oil on it just to make it
not stick then I will put it on the
grill so far I’ve only flavored it with
salt and pepper as you know but I’m
going to add one herb okay so for
instance I have a tying brush here is
the our very good brush but you could do
it with rosemary yes get one of our
trusty friends the pestle and mortar I
just put that in and smash it up once
you bash it up just pull that in so a
lovely simple rosemary oil and just give
it a little bit of love you know just
just Pat it how do you normally treat me
is it quite simply simple see yes many
many people use make up Sal Moira which
is like a mixture of waters and coarse
salt right is that like a brine like a
brine or maybe you could use like your
leftover of a good wine Argentinean wine
and then they put everything inside and
make some holes in the cork and use it
okay to squeeze over the top yes
interesting the kind of thing to really
rift off of the pork is peaches
I love hairiest what we’re gonna do is
we’re gonna blacken and char the peach I
love a pork and flips legal great
together
and every time you turn it over and it’s
sizzling you just give it a little kiss
of that little Mariner a little kiss I
like that okay so let’s take this pork
off now yeah look at that great the meat
is cooked brothers and sisters so I’ve
got some greens here something healthy
yes so we got some purple kale here some
green kale here this is rainbow chard
you know these should only need a couple
of minutes cooking that’s lovely
finished at the end like that and the
last case is a the last kiss you can see
they’re kind of burnt there we want to
take this black off okay it roughly
quite chunky Lee chop these peaches a
nice knob of butter I’m gonna add some
rosemary yes straight voting for there
and we’ve already got that lovely
charred flavor from the peaches
you’ve got the sourness and the
smokiness and the rosemary happening but
we want to just rift off of that and the
way that we rift off of that is maple
syrup about four tablespoons is that
slightly North American vibe going on
and then our secret little ingredient is
dark rum great but you want about four
or five shots
that’s nearly there now can you chop me
that forward my darling what I’m gonna
do now is take these greens out I just
want to kind of roughly chop you know
some of the stalks see those resting
juices in that pool so Phyllis this is
gonna pour that over my greens and then
just a little bit of lemon juice here we
have your plate that pork shop there has
got your name believes it – your dad –
yes podiatry oh and then let’s have a
little look our sauce and just kind of
cooked away so it’s kind of not really a
sauce it’s kind of a compote I don’t
actually don’t I don’t know how it is
but all I do know that is that when you
place this on the pork is an
little plate of food lovely for let’s
toss thank you very much for traveling
halfway around the world this is from me
to you we love you and I think I’m just
gonna pick up my channel I’m Mitchell
mmm thank you for watching from me and
felicitous don’t forget to subscribe to
felicity channel it’s fantastic amazing
South American food amazing panoramas of
Argentina and also if you like this
video just like it hit that little
thumbs up button below
can I eat now the director said yes this
is the best handle I’m doing this
regular
you
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