Twitch Stream - 5/10/2020 - Put A Egg On It #6, Maddy Woodson's Tofu Banh Mi, and Food Mags
Jenn de la Vega went live to show and tell Put A Egg On It issue #6 and Maddy Woodson's tofu banh mi mini-zine.
Going live every Sunday 12pm ET to talk about zines and Wednesdays at 5pm ET to talk about ingredients and recipes on Twitch
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Healthy Food Guide's tandoori chicken recipe
Healthy Food Guide’s recipe consultant Phil Mundy took on the challenge to cook a delicious but quick, nutritious and good-value tandoori chicken supper in the magazine’s test kitchen for presenter Jonathan Maitland of ITV’s Tonight programme. Watch the clip to see if his home-made Indian supper for four is cheaper, healthier and quicker to make than heating up four budget supermarket Indian ready meals. For the recipe, go to
HARPOON HARRY'S CRAB HOUSE | Pigeon Forge, Tennessee
In today's episode, we're visiting Harpoon Harry's in Pigeon Forge, Tennessee. Harpoon Harry's hosts a multi-floor bar & eatery offering sushi, steak & seafood bites like oysters & crab buckets.
Harpoon Harry's Crab House
112 Community Center Dr
Pigeon Forge, TN 37863
#pigeonforge
#harpoonharrys
#foodreview
#foodies
Dean's Texas Cuisine: Pasta for Two
Learn Chef Dean Fearing’s tips and tricks for cooking a romantic meal for two as he makes Salmon with a toasted Fennel & Basil Crust on Rigatoni with Wild Mushrooms, English Peas and Pancetta with his fiancé, Wanda, in Episode 9 of Dean’s Texas Cuisine.
Celebrate Valentine’s Day with your special someone at Fearing’s Restaurant from Friday, February 10 through Tuesday, February 14. Enjoy a romantic prix fixe three-course dinner menu or Fearing’s a la carte dinner menu. The Prix fixe experience is $75 per person excluding beverage, tax and gratuity.
Visit fearingsrestaurant.com
For Reservations: 214.922.4848
FB: facebook.com/fearingsrestauant/
IG: @fearingsdallas
T: @fearingsdallas
Salmon with Toasted Fennel & Basil Crust on Rigatoni with Wild Mushrooms, English Peas and Pancetta
Ingredients
2 each, 6oz Salmon
4 tablespoons, Olive Oil
Salt, to taste
Basil Aioli, recipe to follow
Fennel Crust, recipe to follow
½ cup Pancetta, small dice
1 each Shallots, minced
2 cloves Garlic, minced
½ pound Wild Mushrooms, cleaned, sliced thin
½ cup Carrots, peeled, medium dice, blanched
½ cup English Peas, blanched
Coarse Ground Black Pepper, to taste
Red Pepper Flakes, to taste
1 cup (packed tight) Baby Arugula
2 cups of cooked Rigatoni
Directions
Preheat Oven to 400 degrees.
Season salmon with salt and pepper. In a large sauté pan, over medium high heat, add 2 tablespoons of oil. Add the salmon filets, flesh side down and cook for about two minutes. With a spatula, turn each filet and remove the pan from the heat.
Using a spoon, generously spread the Basil Aioli over the top of each filet and evenly sprinkle with the Fennel Crust. Place the pan into the hot oven and cook for 5 minutes depending on the thickness of the fish. Remove the halibut from the oven and place each filet on a warm platter.
While the fish is in the oven, bring a large sauté pan to medium high heat, add the remaining olive oil and add the pancetta, start to brown for two minutes. Add the Rigatoni, sauté until brown about 2 minutes. Add shallot and garlic, sauté for one minute, and add the wild mushrooms, cook for two minutes, stirring constantly. Add carrots, English peas, sauté with mixture for two minutes and season with salt, coarse ground pepper, and the red pepper flakes. Remove from the heat and fold in the Arugula.
On warm plates, spoon equal amounts of the gnocchi/mushroom mixture to the center of the plate, place each of the salmon filets over the top and serve.
Basil Aioli
Ingredients
2 cups packed fresh basil leaves
2 cloves garlic
1/2 cup olive oil
1 cup mayonnaise
1 lemon, juiced
1/2 cup parmesan cheese, grated
Salt, to taste
Course ground black pepper, to taste
Directions
Combine the first six ingredients in a food processor and pulse until smooth. Season with salt and pepper to taste.
Fennel Crust
Ingredients
1 cup Bread Crumbs, fine
1 tablespoon Fennel Seed, toasted and course ground
Directions
In a small mixing bowl, combine both ingredients.
Serves 2