3-Michelin star chef Matt Abé creates a Dover sole and pecan parfait recipe
3-Michelin star chef Matt Abé from Restaurant Gordon Ramsay in Chelsea, talks us through the food style at the Gordon's flagship restaurant.
The first dish is Dover sole Grenobloise, brassicas and warm tartare sabayon, a classical dish with modern interpretations. The second dish is a dessert and a signature dish for Matt is Pecan praline parfait, Pedro Ximénez, cocoa nib ice cream.
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Both dishes very much reflect the style of food at Restaurant Gordon Ramsay.
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Ruffino's : How to Make Oyster Dressing
Gino shares his Paw-Paw's Oyster dressing recipe.
Recipe
1 cup butter
10 cups onions, peeled and chopped
5 bay leaves
½ cup garlic, minced
2 bunches green onions, sliced
1 bunch fresh Italian parsley, chopped
1 pound cooked pork sausage, hot or spicy
(I use Jimmy Dean)
1 gallon oysters, chopped, liquid reserved
1 ½ loaves of stale New Orleans style French bread,
cut into 2 cubes
1 cup seasoned Italian bread crumbs
Louisiana hot sauce to taste
1 tablespoon fresh thyme
sea salt to taste
fresh ground black pepper to taste
Crispy Pecan-Crusted Chicken Fingers | Emeril Lagasse Power AirFryer 360 Recipes
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Use Emeril Lagasse Power AirFryer 360 baking preset to create these crispy pecan-crusted chicken fingers, the all-American family, and especially for kids. Crushed pecans crushed into breadcrumbs and seasoning with Emeril's Creole seasoning. This light and the simple platter is a great light lunch for the week or dinner night. Enjoy dipping into your homemade honey mustard dipping sauce with a side of salad or french fries.
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Crispy Pecan Crusted Chicken Fingers with Honey Mustard Dipping Sauce Recipe
Serves 4
Ingredients:
1 cup pecan pieces
½ cup breadcrumbs
1 tbsp. plus 1 tsp. Creole seasoning
2 large eggs
¼ cup olive oil
2 lb boneless & skinless chicken breasts, cut lengthwise into strips
Honey Mustard Dipping Sauce
½ cup mayonnaise
2 tbsp. honey
2 tbsp. Creole mustard or other hot whole-grain mustard
1 pinch salt
1 pinch ground cayenne pepper
salt, to taste
Directions:
1. Combine the pecans, breadcrumbs, and 2 tsp. Creole seasoning
in the bowl of a food processor and pulse for 1 min. to combine.
Pour the mixture into a shallow dish.
2. Beat together the eggs, olive oil, and the rest of the Creole seasoning
in a bowl. One at a time, dip the chicken into the egg mixture and
then dredge them in the pecan mixture, shaking to remove any excess.
3. Place the chicken on the Baking Pan and Crisper Tray. Slide the Pizza
Rack into Shelf Position 1. Place the Baking Pan on top of the Pizza
Rack. Slide the Crisper Tray into Shelf Position 2. Select the Airfry
setting. Set the cooking temperature to 360° F/182° C and set the
cooking time to 15 mins. Press the Start Button to begin the cooking
cycle. Halfway through the cooking time (7 ½ mins.), slide the Crisper
Tray into Shelf Position 5 and slide the Baking Pan/Pizza Rack
into Shelf Position 2.
4. While the chicken cooks, combine the honey mustard dipping sauce
ingredients in a bowl and whisk to combine.
5. When the chicken is done cooking, season it lightly with the salt
and serve with the dipping sauce.
Fried Oysters with Honey Roasted Pecans 胡桃炸生蠔
The Third Recipe for Chines New Year, Fried Oysters with Honey Roasted Pecans 胡桃炸生蠔 by youcancookgourmet.com with Joyce Ho. Video shot by Colvin Jason Exconde.
Rolled Oysters, Simple Fried Pickles, & Homemade Sausage Gravy #723
We’ve got our buddy Bradley over for some stories, classic rolled oysters, fried pickles and sausage gravy! Then head outside to learn about some puff ball mushrooms.
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Pecan Flour–dusted Soft Shell Crab with Roasted Garlic-Tomato Butter by John Currence
Pecan Flour–dusted Soft Shell Crab with Roasted Garlic-Tomato ButterJohn CurrenceCity GroceryOxford, MississippiEntrée, Great Chefs of the South #13After soft shell crabs dusted with pecan-laced flour are sauteed, the chGC South 113E