Russet potatoes, scrubbed
|2.||Olive oil||2 tablespoons|
Red bell pepper, diced
Green bell pepper, diced
Chopped fresh thyme
Cajun seasoning, or to taste
Chopped fresh flat-leaf parsley
Salt and freshly ground black pepper to taste
1 . Stage
Preheat the oven to 350 degrees F (175 degrees C). Pierce potatoes with a fork and place on a baking sheet.
2 . Stage
Bake in the preheated oven until tender, about 1 hour. Let cool completely, 15 to 20 minutes. Dice potatoes, leaving the skin on.
3 . Stage
Heat a large cast iron frying pan or nonstick skillet over medium heat. Add olive oil. When hot, add onion, bell peppers, and garlic. Saute until veggies have softened, 3 to 5 minutes. Add potatoes, butter, thyme, Cajun seasoning, salt, and pepper. Cook, stirring occasionally, until potatoes are golden brown, 10 to 12 minutes. Top with parsley.
1 . Season salmon with salt, pepper, and cayenne. Sprinkle flour onto one side of each fillet and pat gently onto the fish.
2 . Heat clarified butter in a nonstick skillet over medium-high heat. Add salmon, floured side down, and let sear for 2 ½ minutes. Flip and sear the other side for 2 minutes. Remove to a plate and cover with foil.
3 . Add capers to the skillet and press with the back of a fork to gently mash. Pour in wine and lemon juice; add lemon zest. Swirl the pan to combine. Let reduce by half, about 1 minute.
4 . Reduce heat to low and add butter; swirl the pan or stir with a spoon or spatula until butter is almost fully melted. Transfer salmon and any accumulated juices from the plate back into the skillet. Allow butter to fully melt while spooning sauce over salmon.
5 . Pour in water to thin sauce if needed; continue to spoon sauce over salmon and cook until salmon is fully cooked through and flakes easily with a fork. An instant-read thermometer inserted into the center of the fillets should read about 145 degrees F (63 degrees C). Sprinkle parsley over top.
6 . Remove from heat and transfer to a serving plate; spoon pan sauce over salmon. 7-Minute Salmon Piccata. Chef John
1 . Combine green tomatoes, sugar, raspberries, and jalapeno peppers together in a saucepan; cook and stir until sugar is dissolved and raspberries and tomatoes are broken down, about 15 minutes. Remove saucepan from heat and stir in gelatin mix until well blended.
2 . Pour tomato-raspberry mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
3 . Sterilize the jars and lids in boiling water for at least 5 minutes. Pack tomato-raspberry mixture into hot, sterilized jars, filling to within 1/4-inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
4 . Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
5 . Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
1 . Heat oil in a large skillet over medium-high heat. Add halibut steaks and sear until nicely browned, 2 to 3 minutes per side. Transfer to a plate.
2 . Pour wine into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Cook until wine is almost completely gone, then stir in garlic, butter, and capers. Season with salt and pepper, then simmer for about 1 minute to blend the flavors.
3 . Return halibut steaks to the pan. Spoon sauce over steaks to coat; cook until fish flakes easily with a fork, 2 to 3 more minutes.
4 . To serve, cut steaks in half and pour pan sauce over top.
1 . Pour the 1/2 cup of water or milk into a small bowl and sprinkle the gelatin over it to soften.
2 . Separate the eggs, placing the whites in an electric mixer bowl and the yolks in a heat-proof bowl that holds at least 2 cups.
3 . Combine the milk, honey and spices in a heavy bottomed saucepan and heat until the honey dissolves and the mixture is steaming hot. Add the softened gelatin with its liquid and stir until it is completely dissolved.
4 . Pour most of the hot milk mixture into the egg yolks, whisking constantly, then pour this mixture back into the pot and continue heating until it thickens and almost boils. Stir in the pumpkin and keep stirring until there are no big bubbles when you stop stirring for a few seconds. Remove from the heat and whisk in the vanilla.
5 . Beat the egg whites until frothy, then start adding the sugar gradually, beating until stiff peaks have formed. Fold a big spatula of the whites into the pumpkin custard, then fold in the remaining egg whites. Turn the mousse into a 6-cup metal mold that has been rinsed with cold water. Chill mousse overnight. To unmold, dip the mold in hot water for about 30 seconds then invert onto a serving platter. Alternatively, spoon the mousse into individual ramekins or wine glasses that have a tablespoon or two of chopped crystallized ginger and/or gingersnap crumbs in the bottom. Serve with whipped cream.
1 . Combine chicken feet, chicken carcasses, carrots, celery, onions, thyme, garlic powder, salt, peppercorns, pepper, and bay leaves in a 12-quart stockpot. Cover with water. Bring to a boil over high heat, reduce to a simmer, and simmer for 24 hours. Add some water if necessary. Stir occasionally.
2 . Strain through a colander lined with cheesecloth.
1 . Mix together canola oil, lemongrass, lemon juice, soy sauce, brown sugar, garlic, and fish sauce in a glass bowl until sugar is dissolved; add chicken and turn to coat in marinade.
2 . Marinate chicken in the refrigerator for 20 minutes to 1 hour.
3 . Preheat grill for medium heat and lightly oil the grate.
4 . Remove chicken thighs from marinade; shake to remove excess. Discard remaining marinade.
5 . Cook chicken on the preheated grill until no longer pink in the center and juices run clear, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Allrecipes
1 . Whisk together Almond Breeze, sugar, cornstarch, and extract in a small saucepan. Bring to a simmer, whisking frequently. Add coconut oil and cook over low heat for 5 minutes or until mixture has thickened, stirring frequently. Let cool, stirring occasionally.
2 . Stir in berries and spoon into ice cream pop molds. Insert a handle or popsicle stick into each. Freeze overnight.
1 . Preheat oven to 375 degrees F (190 degrees C).
2 . Combine gingerbread cake mix, water, and eggs in a large bowl. Stir until well blended. Divide batter between 2 ungreased 9-inch cake pans.
3 . Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Place cake pans on wire racks to cool for 10 minutes. Invert and let cool to room temperature, about 20 minutes.
4 . Combine milk and vanilla pudding mix in a saucepan over medium heat. Bring to a boil, stirring constantly. Remove from heat; let cool until thickened, about 10 minutes. Stir in pumpkin pie filling, brown sugar, and cinnamon.
5 . Crumble 1 gingerbread cake into the bottom of a large punch bowl. Pour 1/2 of the pudding mixture over the gingerbread. Add a layer of whipped topping. Repeat with remaining gingerbread cake, pudding mixture, and whipped topping. Sprinkle gingersnaps on top.
6 . Refrigerate until pudding is set and flavors combine, 8 hours to overnight.
1 . Pour milk into a sterilized pot. Place pot into a larger pot filled with a few inches of water. Heat milk, stirring occasionally, to 90 degrees F (32 degrees C). Remove from heat.
2 . Dissolve calcium chloride in 1/4 cup water; stir into the milk. Sprinkle mesophilic culture over the surface of the milk. Let sit for 1 minute, then stir gently for 1 minute. Cover and let culture ripen for 35 minutes.
3 . Dilute rennet with 1/4 cup water. Stir rennet into the milk mixture for exactly 1 minute. Cover again and let sit until a knife can cut cleanly through the curd, about 45 minutes. Cut curd into 1/2- to 1-inch cubes directly in the pot. Let sit for 5 minutes.
4 . Cover curds and heat, stirring every 10 minutes, to 98 degrees F (37 degrees C), about 90 minutes. Squeeze curds together to check if they stick. Drain curds and transfer to a cheesecloth-lined strainer set inside a pot.
5 . Pour enough whey over the curds to reach about 3 inches at the bottom of the pot. Let drain for about 1 minute. Cover with cheesecloth and the pot lid. Heat the whey below to keep curds between 112 and 115 degrees F (44 and 46 degrees C); let drain for 10 minutes. Curds will stick together to form a slab. Cut slab in half, re-cover, and let drain for 10 minutes.
6 . Flip curds over and re-wrap. Drain for 10 minutes more, keeping the temperature still between 112 and 115 degrees F (44 and 46 degrees C). Cut the slab into smaller slabs and stack them inside the cloth. Return to the pot and cover. Continue draining, flipping and rearranging the slabs every 15 minutes at the same steady temperature, about 1 hour total.
7 . Unwrap the slabs and let them rest for a few minutes on a paper towel-lined plate. Cut into cubes and place curds in a zip-top bag. Add 1/2 of the salt; shake to coat. Add remaining salt and repeat. Chef John
1 . Combine cayenne pepper, jalapeno pepper, habanero pepper, oregano, salt, sugar, black pepper, and cinnamon in a small bowl; mix well to make dry rub.
2 . Place chicken wings in a large resealable bag or container. Add dry rub mixture to wings; seal container and shake well until evenly distributed.
3 . Preheat a grill for medium heat and lightly oil the grate.
4 . Cook the chicken wings on the preheated grill, turning occasionally, until the chicken is well-browned and no longer pink, 15 to 20 minutes.
1 . Combine chicken broth, chicken, corn, onion, barbeque sauce, garlic, salt, black pepper, and garlic salt in a slow cooker.
2 . Cook on Low for 5 hours. Remove chicken from slow cooker and cut into bite-size pieces; return to slow cooker and stir.
3 . Ladle soup into serving bowls and top each serving with mozzarella cheese and cilantro.