15 minutes Lemon Butter Baked Salmon Recipe | Easy Dinner Idea
Lemon Butter Baked Salmon
3 Salmon fillet
4 Tbsps. unsalted butted
Juice Of Two Lemons
1 Tsp Salt
1/2 Tbsp Ground Black Pepper
1/2 Tbsp Onion Powder
1/2 Tbsp Garlic Powder
1/2 Tsp old bay
1/2 Tbsp Paprika
Fresh Chopped Parsley
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Buttery and Creamy Mashed Potatoes Recipe!
4 russet potatoes
1 cup heavy cream
1 tbsp. chicken bouillon
1 tsp dried thyme
1 tsp dried rosemary
1 stick unsalted butter
salt and pepper to taste
1 tsp garlic powder
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How to Prepare Salmon with a Tasty Horseradish-Crust | HomeChannelTV.com
Boulder Ridge Country Club's very own Chef Todd demonstrates How-to Make this tasty Horseradish-crusted Salmon Fillet.
To learn more about the Boulder Ridge Country Club visit:
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#hctv #foodie #recipes #homechanneltv #salmon #fillet
Fried Pacific Rockfish
Fried Pacific Rockfish
(For a Large Skillet)
Ingredients:
1 cup all-purpose flour
1 cup corn starch
2 tbsp. baking powder
1 tbsp. kosher salt
1 tbsp. ground white pepper
3 lbs. rockfish
vegetable oil for frying
Directions:
1. Place a single layer of briquettes under the skillet to preheat the cast iron.
2. While the cast is heating, whisk flour, corn starch, baking powder, salt & pepper until evenly blended using a medium size bowl.
3. Using a second medium size bowl, whisk eggs & water until evenly blended.
4. Dip each piece of fish into the egg mixture and dredge through the dry flour mixture. Place coated fish onto a tray. Don’t discard remaining flour mixture.
4. Pour enough oil into heated skillet, to a level of about ¼” deep. Heat oil to a low temperature of 350 - 375°F.
5. Dredge coated fish through dry flour mixture a second time before placing into hot oil.
6. Fry fish for 2 minutes on each side until golden brown, turning once midway.
7. Remove fish pieces with a spatula and place onto paper towels to drain. ENJOY!!!
Arlene’s Tartar Sauce
Ingredients:
1 cup mayonnaise or miracle whip
1 large green onion, chopped fine
1 medium carrot, grated fine
1 large dill pickle, chopped fine
¼ tsp. garlic powder
1 tbsp. horseradish
Directions:
Mix well.
Webisode Index:
0:00 Intro
1:13 Opening
1:39 Cast Iron Preheat
2:17 Dry Coating
2:52 Wet Coating
3:43 Heat the Oil
3:54 Dipping & Dredging
5:09 Frying Fish
6:35 Spatula Removal & Drain Time
7:09 Taste Test
7:54 Closing
8:13 Outro
8:49 Tartar Sauce Link
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Polish dinner - TURKEY IN HORSERADISH SAUCE - Polish Your Kitchen
#turkey #sauce #cooking In this video Anna of PolishYourKitchen.com teaches you how to make a classic Polish dinner using any type of meat. Creamy HORSERADISH SAUCE with tender pieces of meat - turkey in this case, can be served over mashed potatoes, kasha or other favorite grain. Please watch and SUBSCRIBE!
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Now We Know Why Christopher Kimball Left America's Test Kitchen
Christopher Kimball made a name for himself as the bowtie-wearing, recipe-obsessed host of America's Test Kitchen. Then, one day, he was gone. So was Kimball fired, or did he quit? Here's what really happened.
#Founder #Kimball #Reason
Mastermind behind Cook's Illustrated | 0:00
Left America's Test Kitchen after dispute | 1:33
Founded CPK Media | 2:45
Sued for breach of trust | 3:32
Kimball countersued | 4:11
Demystifying global cuisine | 4:53
Cooked with Julia Child | 5:57
Sued for trademark infringement | 6:57
Filmed Cook's Country at farmhouse | 7:47
Charitable work | 8:59
Married his executive producer | 9:58
Voiceover By: Danica Lopez
Read Full Article:
Proper British Fish Cakes - Crispy Potato & Fish Patties - Yummy Food Wishes
Proper British Fish Cakes
Ingredients
____________
Ingredients
____________
For the Tartar Sauce:
_____________________
½ cup mayonnaise
2 tablespoons capers, drained and chopped
1 tablespoon finely chopped shallot
1 tablespoon finely chopped Italian parsley
1 tablespoon finely chopped fresh tarragon
2 teaspoons prepared horseradish
1 teaspoon Dijon mustard
1 pinch cayenne pepper
For the Fish Cakes:
___________________
. ½ cup milk
. 1 bay leaf
. 1 pound cod, cut into 1-inch pieces
. salt and freshly ground black pepper to taste
. 12 ounces russet potato, peeled and quartered
. 1 pinch cayenne pepper
. 1 tablespoon finely chopped Italian parsley
. 1 tablespoon sliced fresh chives
. 1 teaspoon finely grated lemon zest
For the Breading:
__________________
. ⅓ cup all-purpose flour
. 1 large egg, beaten
. 1 cup panko bread crumbs, or as needed
. ¼ cup vegetable oil, or as needed
Directions
__________
Step 1
Mix mayonnaise, capers, shallot, parsley, tarragon, horseradish, mustard, and cayenne together in a bowl for tartar sauce and refrigerate until needed.
Step 2
Add milk and bay leaf to a saucepan and place the pieces of fish over the top. Season with salt. Bring to a simmer over medium heat, and cook for about 1 minute, stirring occasionally. As soon as the fish firms up, but before it starts to flake apart, turn off the heat and cover. Let sit for 5 minutes before draining. Let cool, about 10 minutes. Refrigerate until needed.
Step 3
Meanwhile, bring a pot of lightly salted water to a boil. Add russet potato and boil until tender but not falling apart.
Step 4
Drain and mash potato in a bowl. Season with salt, black pepper, and cayenne. Add parsley, chives, and lemon zest; add 1 tablespoon tartar sauce mixture. Mix until combined. Flake chilled fish over the top. Mix until combined.
Step 5
Scoop out ¼ of the mixture and form into a patty. Repeat with remaining mixture.
Step 6
Dust cakes with flour on both sides. Brush both sides of cakes with beaten egg. Coat in bread crumbs.
Step 7
Heat oil in a skillet over medium heat. Pan-fry patties in the hot oil until golden brown and heated through, 3 to 4 minutes per side. Drain on paper towels before serving with tartar sauce.