Boyd Brown III

The Bougiest 10 minute struggle meal ever after a late night going out is for sure Spaghetti Aglio e Olio 🍝 It’s easy to make with just a few simple ingredients in just about 10 minutes. You can never go wrong with this dish! 🤤 Spaghetti Aglio e Olio Ingredients 1 tsp kosher salt (for pasta water) 1 lb dried spaghetti 1/3 cup extra virgin olive oil 8 large garlic cloves, thinly sliced 1 tsp crushed red pepper flakes 1/2 cup minced fresh parsley 1 cup freshly grated Parmesan cheese Instructions 1. Cook the Spaghetti 1. Bring a large pot of salted water to a boil. 2. Add the spaghetti and cook according to the package instructions. 2. Prepare the Sauce 1. Heat the olive oil in a large, light-colored pan over medium heat. 2. Add the garlic and cook, stirring frequently, until it begins to turn golden (about 1-2 minutes). 3. Stir in the crushed red pepper flakes and cook for an additional 30 seconds. 4. Turn off the heat. 3. Combine Pasta and Sauce 1. Add the spaghetti directly from the pot into the pan with the garlic and chili oil. 2. Stir in a few tablespoons of the pasta water as needed to coat the spaghetti evenly. 4. Finish and Serve 1. Toss in the minced parsley and freshly grated Parmesan cheese. 2. Mix well to combine, letting the pasta sit for a few minutes to absorb the flavors. 3. Serve warm, with extra Parmesan on the side. #pasta #spaghetti #italianfood #EasyRecipe #foodtiktok #FoodLover

Braised to perfection and packed with flavor, this Short Rib Ragu is what cozy dreams are made of. 🍝 Perfect over pappardelle and topped with parmesan and fresh basil—it’s the ultimate comfort food. Who’s saving this recipe for their next dinner night? Ingredients: 6-8 beef short ribs (10-14 oz each) Salt and pepper,to taste 2 tbsp extra virgin olive oil 1 medium white onion,finely diced 2 carrots,finely diced 2 celery ribs,finely diced 10 garlic cloves,minced 2 1/2 cups dry red wine (e.g.,cabernet sauvignon or merlot) 32 oz beef broth 2 tsp beef bouillon paste 1 can (28 oz) peeled whole tomatoes (crush them) 2 tbsp tomato paste 1 tsp kosher salt (to taste) 1 tsp black pepper 3-4 sprigs fresh thyme 1 tsp dried basil 1 tsp dried oregano 3 bay leaves 1 parmesan cheese rind (optional) Parmesan cheese,for garnish 1 lb pappardelle pasta Fresh diced basil for garnish Method: Season short ribs with salt and pepper. Heat olive oil in a Dutch oven over medium-high, and sear the ribs until browned on all sides. Set them aside. In the same pot, sauté onion, carrots, celery, and garlic for 3-5 minutes. Deglaze with red wine, scraping up browned bits, and cook for 3 minutes. Add beef broth, bouillon, crushed tomatoes, tomato paste, cheese rind (optional), salt, pepper, oregano, basil, bay leaves, and thyme. Place the ribs back in, bring to a boil, then simmer covered on low for 2 ½ - 3 hours. Discard bay leaves, thyme, and cheese rind. Remove ribs, shred the meat, and return it to the pot. Simmer uncovered for 30-45 minutes to thicken. For a thicker sauce, mix ½ tsp cornstarch with a little sauce, then stir it back in. Cook pasta in salted water until just shy of al dente, then toss directly into the ragu. Simmer together for 5 minutes. Serve topped with parmesan and fresh basil. #beef #shortribs #pasta #food #foodies #instafood #cooking #Recipe #foodtiktok

Maryland Jumbo Lump Crab Bombs: the ultimate winter comfort food, loaded with buttery, golden goodness and crab so chunky, it’s basically stealing the show. 🤤🦀 The iconic Maryland Jumbo Lump Crab Bomb owes much of its fame to Jerry’s Seafood, a family-owned restaurant in Maryland known as the “Home of the Crab Bomb.” Jerry’s introduced this legendary dish as a way to elevate the traditional Maryland crab cake into a luxurious, indulgent experience that emphasized the pure flavor of fresh jumbo lump crabmeat. Crab Bomb Recipe Servings: 4 Ingredients: 3/4 block cream cheese, softened 3/4 cup Kewpie Japanese mayo (or regular mayo) 1 1/2 tbsp Old Bay seasoning 1 1/2 tbsp fresh parsley, chopped 1/2 tsp Worcestershire sauce 1 tsp fresh lemon juice 1 cup shredded Gruyère cheese 1 lb jumbo lump crabmeat (pick through to remove shells) 4-6 tsp melted butter Instructions: Prepare the Mixture: In a mixing bowl, combine cream cheese, mayo, Old Bay, parsley, Worcestershire sauce, and lemon juice. Stir until fully incorporated. Gently fold in the Gruyère cheese and crabmeat, being careful not to break up the crab lumps. Assemble the Ramekins: Drizzle 1 teaspoon of melted butter at the bottom of each ramekin. Fill the ramekins with the crab mixture and drizzle another teaspoon of melted butter on top. Bake: Place ramekins in a preheated oven at 350°F and bake for 30-40 minutes or until the top forms a golden-brown crust. Serve: Serve warm with toasted baguette slices, crackers, or fresh veggies for dipping. #seafood #crab #comfortfood #EasyRecipes #food #Recipe #foodies #FoodLover #foodtiktok

Let’s get one thing straight: sugar on grits? That’s dessert. 🤨 Grits are for butter, cheese, salt, and maybe a little love. Like these smoked Gouda grits, paired with rich, tender, fall-off-the-bone braised oxtails. 🤤🔥 The ultimate comfort food to warm your soul and wow your guests—holiday or not! Smoked Gouda Grits Ingredients: 2 cups Chicken Stock (or broth) 2 cups Water 1 cup Stone-Ground White or Yellow Grits (not polenta or instant grits) 1 1/2 cup Smoked Gouda Cheese (shredded) 1 Stick Unsalted Butter 1/4 cup Heavy Cream Salt to Taste Instructions: In a large saucepan, bring 2 cups of chicken stock and 2 cups of water to a boil. Optionally, add a pinch of salt to the chicken stock water. This is optional, as the chicken stock contains some salt. Stir in 1 cup of grits, and immediately reduce the heat to the lowest setting. Continue stirring to prevent lumps. Allow the grits to simmer, stirring occasionally, until they start to thicken up. This may take about 10-15 minutes. Once the grits have thickened, add one stick of unsalted butter and 1/4 cup of heavy cream. Stir continuously until the mixture thickens further and becomes creamy. Gradually add the smoked Gouda cheese to the grits and continue stirring until the cheese is fully melted and the grits are rich and creamy. Taste the grits and season with salt as needed. Remember that the cheese adds some saltiness, so be careful not to oversalt. Cook the grits for a couple more minutes to ensure everything is well combined and heated through. Remove the saucepan from heat and serve the creamy Southern grits immediately. #cheese #food #foodies #foodlovers #cooking #delicious #Foodie #grits #foodtiktok

My Brown Family Southern Baked Macaroni & Cheese is baked to perfection! 🤌🏾🔥 It’s the ultimate comfort food for the holidays that takes your taste buds straight to the South! This classic dish is always the star. The full recipe is on my site as a single recipe! 🤤 #macandcheese #cheese #pasta #foodtiktok

Slow-braised to perfection 🍖🔥These oxtails are tender, flavorful, and pure comfort in every bite. A labor of love that’s totally worth the wait! Who’s ready to dig in? Braised Oxtails Ingredients 8 lbs oxtails (approx) 1 tsp ground allspice 5 sprigs thyme 10 cloves garlic, minced 1 bunch scallions, chopped 1 white onion, diced 3 tbsp ketchup 2 tbsp browning sauce 1 tbsp paprika 2 tbsp all-purpose seasoning 1 tsp complete seasoning 1 tsp black pepper 3-4 Scotch bonnet or habanero peppers, finely chopped (seeds removed; wear gloves) Oxtail Braising Ingredients 1 large onion, quartered 3 celery ribs, sliced 3 carrots, sliced 2 tbsp tomato paste 2 cups red wine (Cabernet Sauvignon) 8 cups beef broth (about 2 cartons) 4 bay leaves 1 tbsp olive oil Braising Oxtails Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Sear the oxtails in batches for about 2 minutes per side until browned. Avoid overcrowding the pot. Set the seared oxtails aside in a bowl. Scrape up the browned bits from the bottom of the pot without removing them—this adds flavor. In the same pot, sauté the onion, celery, and carrots over medium-high heat until golden and softened. Stir in 2–3 tablespoons of tomato paste and mix well. Reduce the heat to low. Pour in the red wine and 6 cups of beef broth, reserving the remaining broth for later if needed. Add the oxtails back into the pot, ensuring they are submerged in the braising liquid. Add bay leaves and additional broth if needed to cover the oxtails. Simmer on low for 3½–4 hours, stirring occasionally and checking the liquid level every 45 minutes. Once the oxtails are tender, remove them from the pot and let cool on a plate or in a bowl. #oxtail #comfortfood #food #foodies #beef #cooking #FoodLover #foodtiktok

Homemade Lemon Pepper Seasoning The secret to bold, zesty flavor in every bite! 🍋🔥 Perfect for wings, veggies, seafood, and more. Who’s ready to take their cooking to the next level? Lemon Pepper Seasoning Ingredients: 8 large lemons (washed & dried) 3 Tbsp Black Peppercorns 1 Tsp Dried Thyme 1 Tbsp Dehydrated Garlic Flakes 1 Tsp Dried Minced Onion 1-2 Tsp of Kosher Salt After you thoroughly clean your lemons, peel them clean. Make sure you’re not peeling off a lot of the white and spongy part called the PITH. It’s bitter and we don’t want that. Using a baking sheet lined with parchment paper spread the lemon peels out evenly and set your oven to 175 degrees for about an hour and a half until they are mostly crispy and have a tan color (not burnt) Using a small food processor or a coffee grinder add the lemon peels, peppercorns, salt, dehydrated garlic & onion and pulse until your desired consistency. I like mine to have a little flaky and rustic look. Store in a sealed jar and it should be good for up to a year. Pro Tip: Make sure the blender/food processor or coffee grinder can grind up peppercorns. The blade on some is too high and will not blend the peppercorns properly. #foodies #Foodie #FoodLover #Recipe #lemon #lemonpepper #foodtiktok

This Brulee Bourbon Sweet Potato Pie will be the star of any gathering this holiday! 🥧 The silky sweet potatoes with a hint of bourbon, and that caramelized Brulee topping take this classic pie to legendary status. Perfect for the holidays or anytime you want to wow your guests! 🤤🤌🏾 The full recipe for the bourbon sweet potato pie is on my site as a single recipe! 🤤 The brulee is just 2 tbsp turbinado sugar & 6 tbsp granulated sugar (enough for 2 pies) Spread it evenly over the pie and burn it with a pastry torch. #pie #food #foodies #foodtiktok #thanksgiving

Who knew salmon could hit this hard? 🐟🔥 These crispy-edged salmon smash burgers are nothing short of a masterpiece. Freshly diced salmon blended with vibrant herbs and seasonings, seared to golden perfection, and paired with a zesty lemon herb mayo. Topped with fresh veggies, feta, and buttery toasted ciabatta bread, this sandwich is the ultimate flavor experience. Trust me, dry sandwiches don’t stand a chance here. 🍋✨ Ready to level up your burger game? Follow for more creations that’ll leave you inspired! 🍔🎨 #salmon #burger #seafood #seafoodlover #food #Foodie #cooking #foodies #foodtiktok

This Jerk Butter Turkey will be the star at every gathering for any holiday. It’s that good, so simple and will not dry out if done right. 🦃 🤤 Steps for Preparing Jerk Butter Turkey Preheat your oven to 400°F. Prepare the Jerk Butter: In a large bowl, mix 10 sticks of softened butter with the dry jerk seasoning until smooth and well-combined. Season the Turkey: Rub some of the jerk butter under the turkey’s skin, focusing on the breast and drumsticks. Be careful not to tear the skin. Spread a generous amount of the butter mixture over the top of the turkey’s skin until covered. (as best as you can) Prepare the Roasting Pan: Add carrots, celery, onion, and 32 oz of chicken broth to the bottom of the roasting pan. Place the roasting rack inside the pan, then carefully set the turkey on the rack. Stuff the Turkey: Fill the cavity of the turkey with any extra celery, carrots, rosemary sprigs, and sage for added flavor. Bake the Turkey: Bake the turkey uncovered at 400°F for 1 hour. Inject the Butter: Melt the remaining jerk butter. Using a marinade injector, generously inject the butter into the turkey, ensuring even coverage. Reserve some of the butter for the cheesecloth. Prepare and Cover with Cheesecloth: Soak a cheesecloth in the reserved jerk butter and cover the turkey completely, ensuring the top and sides are well-covered. You may need to cut the cheesecloth to fit. Reduce Heat and Baste: Lower the oven temperature to 325°F. Baste the turkey with pan drippings every hour without removing the cheesecloth. Finish Cooking: Continue roasting until the thigh meat reaches 180-185°F. Rest the Turkey: Let the turkey rest for 15 minutes before carving. This allows the juices to redistribute for moist, flavorful meat. #turkey #thanksgiving #foodtiktok

When you’re craving lasagna but don’t have the time (or patience) to layer it up, Lasagna Soup to the rescue! All the cheesy, saucy goodness in one cozy bowl. Who’s grabbing a spoon? 🏆 Ingredients: 1 lb. lean ground chuck 1 lb. ground Italian sausage Salt and freshly ground black pepper, to taste 1 yellow onion, chopped 1 green, 1 yellow, red bell pepper, diced 2 tablespoon olive oil 6 cloves garlic, minced 2 tablespoons tomato paste 32 ounces marinara sauce (homemade ids preferred) 1/4 teaspoon red pepper flakes 2 tablespoons fresh parsley, chopped 1 tablespoon Italian seasoning 7 cups chicken stock 16oz box of lasagna noodles, broken into pieces 2 cups fresh spinach leaves (optional) Fresh basil, chopped for serving 1/2 cup mozzarella cheese ½ cup parmesan reggiano Ricotta Cheese Mix (for topping) 6 ounces ricotta cheese (or cottage cheese) 2 oz of cream cheese 1/4 cup shredded mozzarella cheese 2 tbsp cup freshly grated parmesan reggiano Fresh basil, chopped for serving Instructions: Brown the ground beef and sausage in a large pot; drain and set aside. In the same pot, heat olive oil and sauté onion and bell pepper for 5 minutes. Add garlic and cook for 1-2 minutes. Stir in tomato paste, marinara, spices, and broth. Add the cooked meat back in. Bring to a boil, add broken lasagna noodles, then reduce heat and simmer until noodles are tender. Mix in mozzarella and parmesan cheese. Add spinach if desired. For topping: Mix ricotta, shredded cheese, and basil in a small bowl. Serve soup with a dollop of ricotta mix and fresh basil. #lasagna #pasta #italianfood #food# #foodies #foodtiktok

Flaky, buttery, golden perfection 🤤🍴 Turning croissants into French toast? Genius. Who’s ready to eat? 🥐 Croissant French Toast Ingredients 8-10 Slices of Croissant Toast or 6-8 Large Croissants (halved) 2 Cups Heavy Cream 2 Large Eggs 1 tbsp All Purpose Flour 2 tbsp Granulated Sugar 1 tsp Ground Cinnamon 1/2 tsp Nutmeg 1 tsp Vanilla Extract 1/2 tsp Vanilla Bean Paste 4 tbsp Unsalted Butter Instructions: Preheat the oven to 375 degrees and lightly brown your croissant toast; then set it aside. In a large mixing bowl, use a hand immersion blender or a whisk to blend together the eggs, sugar, vanilla, cinnamon, nutmeg, flour, and heavy cream. In a large skillet over medium heat, let it warm up for a few minutes. Add butter to the pan and swirl it around to coat the surface. Dip a single slice of croissant toast into the custard, submerge it completely, and pull it out immediately. Let the excess drip back into the bowl, then add the toast to the pan. Press down lightly on the center to ensure it makes direct contact with the pan. Repeat until the surface of the pan is covered, but avoid overcrowding. Cook the toast for a few minutes on each side until it’s golden brown and slightly crisp along the edges. Add a bit more butter after the first flip if needed. Once the toast is done to your liking, remove it from the pan and transfer it to your preheated oven (set to its lowest setting) to keep warm while you finish cooking the rest of the toast. Add more oil and butter between each batch as needed, and adjust the heat to prevent burning. Dust with powdered sugar and enjoy! #frenchtoast #food #foodies #FoodLover #cooking #EasyRecipes #Recipe #foodtiktok

Step up your seafood game with this Kerala-Style Crab Roast 🌶️🦀, made with the one and only Dungeness crab—because let’s face it, no other crab even comes close. Who’s ready to dig in? 🙌🔥 Kerala style crab roast Ingredients: 2-3 lbs Dungeness Crab Clusters 1 Large Onion (thinly sliced) 2 Green Chili Peppers (slit) 1 Tbsp Ginger Garlic Paste 1 Tomato (diced) ½ Tsp Turmeric Powder 1 Tbsp Red Chili Powder 1 Tbsp Coriander Powder 1 Tsp Pepper Powder (or Ground Pepper) 1 Tsp Garam Masala 1 Tsp Mustard Seeds 15 Curry Leaves (roughly) Salt to taste 2 Tbsp Olive Oil 1 Cup Water Instructions: 1. Clean the Crab: • Remove all dirt from the crab. Break the legs carefully, ensuring the flesh remains intact. 2. Prepare the Masala: • Heat oil in a pan over medium-high heat. Add mustard seeds and let them splutter. • Add sliced onions, green chilies, about half of the curry leaves, and a little salt. Sauté until the onions turn golden brown. 3. Add Ginger/Garlic Paste: • Add the ginger garlic paste to the pan and mix well. 4. Cook the Tomatoes: • Add the diced tomato and cover the pan. Cook on low heat until the tomatoes turn mushy stirring occasionally. 5. Add the Spices: • Reduce the heat to low and add chili powder, coriander powder, turmeric powder, pepper powder, and garam masala. Mix thoroughly until it’s a paste. 6. Cook the Crab: • Add the crab to the masala and mix well. Pour in ¾ cup of water and cook on medium heat for 10-15 minutes. Toss the pan carefully while cooking. 7. Thicken the Gravy: • Continue cooking until the gravy thickens. Garnish with curry leaves and let it rest for a few minutes before serving. #seafood #seafoodlover #crab #food #foodies #cooking #cook #delicious #foodtiktok

This Jerk Marinade and Cilantro Lime Sauce with these Lamb Chops were absolutely amazing 🤤🔥 Chef Boyd’s Jerk Marinade Recipe Ingredients: 1/2 cup White Vinegar 2 Tbsp Soy Sauce 3 Tsp Browning 4-6 Scotch Bonnets (or habaneros) 1 White Onion (chopped) 4 Scallions (chopped) 5 Sprigs Fresh Thyme 4 Tbsp Olive Oil 6 Tsp Ground Allspice (or about 15 pimento seeds) 2 Tsp Ground Cinnamon 2 Tsp Ground Nutmeg 4 Tsp Fresh Ginger 2 Tsp Brown Sugar 10 Cloves of Garlic 1/2 cup Orange Juice 1 Lime (remove/chop skin off of the lime) 1 Tsp Sea Salt 1 Tsp Coarse Pepper Instructions: Blend everything - Do not over blend. Cilantro Lime Sauce: 1 Cup of Sour Cream 1 Tbsp Fresh Cilantro (chopped) 1 Tbsp Jerk Seasoning The Juice of One Lime 1 Tsp Salt Mix everything until combined and serve immediately. #lambchops #foodtiktok #foodies #Recipe

Wow, what a year! 2024 has truly been the best yet, and it’s all because of YOU 🧡 From new recipes to moments of laughter in the kitchen, this journey has been filled with growth, creativity, and unforgettable memories. Thank you for every like, comment, share, and for cooking along with me—I’ve learned so much and had an absolute blast! But here’s the exciting part: 2025 is going to be EPIC. I can’t wait to share more food, flavors, and ideas that’ll keep us inspired and connected. Let’s keep growing together—cheers to what’s next! 🥂🎉 What’s been your favorite recipe or moment this year? Let me know in the comments! ⬇️ #thankyou #Foodie #food #FoodLover #cooking #Recipe #foodtiktok #2024