Miguel Shows You How To Make Seafood Paella | The Living Room | Channel 10
Miguel cooks his signature Paella A La Maestre, sharing all his secrets for the best paella ever. Watch full episodes here:
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The Living Room - 2022 - Episode 28
Find the recipe here:
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Ramadan Episode 11: How to fry a Whole Fish Crispy Always
Ingredients:
3 Lane snapper or your favorite fish
6 cups of vegetable oil (for frying)
Lemon pepper seasoning
Salt
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Festival 101: Jonathan Waxman's Stuffed Red Snapper
Jonathan Waxman's cooking demo from the 2012 Austin FOOD & WINE Festival.
Watch Jonathan Waxman walk you through his simple and savory Stuffed Snapper recipe.
Check out the full recipe:
How to Grill and Eat a Whole Fish (Branzino)
How to Grill and Eat a Whole Fish (Branzino)
The same technique works with any whole fish (red snapper, sea bream, scup, black bass, striped bass, etc). Fish that are less than 2.5 Lb are easiest to grill.
1 whole branzino (1-1.5 Lb), scaled, gutted, gills removed, fins trimmed
Herb Mustard Grilling Glaze (see below) or Standard Grilling Glaze
Salt and pepper
Preheat the grill to high following the procedure in the video. Dry the fish thoroughly inside and out with paper towels. Right before grilling, season inside and out with salt and pepper, coat with a thin layer of glaze and wrap the tail in foil.
Oil the grill grate 8 times with a paper towel (only the part where you’ll be placing the fish). Place the fish on the grill and cook for 4 minutes per side or until brown and crispy. Check for doneness in the thickest part. It’s done when you can get to the bone, but the meat near the bone is still a bit raw. If the fish is brown, but not done, turn down the heat and continue on low heat. Rest for 7-10 min and serve.
Herb Mustard Grilling Glaze
1 garlic clove, grated on a microplane zester
1 Tbsp chopped herbs, such as thyme, oregano, rosemary, savory
10g (2 tsp) Dijon Mustard
15g (1 Tbsp) olive oil
Whisk garlic, herbs, and mustard together with a fork. Slowly drizzle in the oil while whisking until smooth.
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How To Broiled Stuffed Red Snapper | Whole Fish | #Shorts | Lanie’s Kitchen
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Paella Recipe | Jacques Pépin Today's Gourmet | KQED
Jacques Pépin takes us on a tour of the Mediterranean with this full-course meal featuring tuna carpaccio, paella, and a dried fig with Campari dessert. If you're having trouble deciding what to make for dinner tonight, Jacques Pépin's paella might be just the ticket as it has a little bit of everything: chorizo, pancetta, shellfish, rice, and vegetables.
In this episode:
00:00
00:28: Paella with chorizo, pancetta, chicken, shellfish, rice, and vegetables
3:19 Dried fig with Campari, port wine, and cayenne with yogurt - a 250 calorie dessert
11:43 How to select a fresh fish
15:00 Tuna carpaccio
Today's Gourmet with Jacques Pépin - Full episode
Season 1, Episode 2, 1991.
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About Today's Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 – 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.
The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education.
Subscribe to @KQEDFood to watch more food videos.