Whats Cooking with Chef Todd Noel/ Shrimp Noel and Red Snapper Cheviche..part 1
a very cool show with chef todd doing one of his signature dishes and a lovly cheviche...perfect for summer..enjoy and bon appetite
Charred Citrus Shrimp Ceviche | Chef Eric Recipe
One of my all-time favorite healthy, fresh and vibrant dishes has to be Ceviche. Today we will incorporate the grill in a unique way where we grill some of the citrus vs actually grilling the shrimp. This allows us to incorporate that fired up flavor while maintain the traditional Peruvian citrus cure. (Note: you may choose to sub other seafood for shrimp, this will affect the marination time, but the recipe will stand)
Enjoy and happy grilling!
Chef E
Charred Citrus Shrimp Ceviche
2 Pounds Shrimp, Fresh 21/25 or Smaller (Peeled, deveined, cut into ½ inch pieces)
10-12 Lemons
10-12 Limes
2 Tomatoes (Roma or Garden Fresh, Avoid Seeds)
1 Tablespoon Garlic, Fresh Minced
½ Red onion, Small Dice
1 Jalapeños, Seeded and Diced
2 Teaspoons Sugar
½ Teaspoon Salt, Kosher
2 Avocados, Semi Firm
1 Bunch Cilantro, Roughly Chopped
10-15 Leaves Bibb Lettuce (For Mock Taco Shells)
Method:
1. Stabilize your grill at a direct temperature of 500F.
2. Slice and grill 2 lemons and 2 limes.
3. Place shrimp pieces in a non-reactive bowl, then juice all citrus (both grilled and non-grilled) over the shrimp. Make sure the shrimp are not packed too tightly in the juice and the liquid level is just above the level of the shrimp in the bowl. Transfer the bowl to a refrigerator and allow the citrus to cook the shrimp under refrigeration for 2 to 4 hours, depending on the size of your shrimp (the larger the shrimp pieces, the longer it will take to cook).
4. Once the shrimp is fully cooked, strain the liquid. Add the vegetables, sugar and salt to cooked shrimp pieces. Lastly, with a gentle hand, fold in the avocado and cilantro. Taste to see if you need to adjust the seasoning.
5. Place the Bibb lettuce leaves on a presentation plate and top with an appropriate amount of charred citrus ceviche to make your mock tacos. Enjoy!
#kamadojoe #shrimpceviche #grilledshrimprecipes
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Cooking With Bruno: Red Snapper (Part 1)
First Episode of Cooking With Bruno. In this episode I will show you how to prepare a Red Snapper easily, and with a great taste.
The Perfect Seafood Dish for any Party...in Under 10 Minutes | Gordon Ramsay
Looking for the perfect show stopping platter for your party or family dinner? Well this week on Ramsay in 10, Gordon is taking clams, cannellini beans and a delicious toast and making the ultimate seafood party dish!
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DEEP SEA FISHING to ISLAND Catch, Clean and Cook!! Panama City, Florida! Grouper Ceviche!
We go offshore to catch a quick limit of Red Snapper then head in to a beautiful Island to clean our catch, and cook our catch all within a few hours of catching it!! I whip up some fresh Scamp ceviche on the boat and Viktor cooked some Red Snapper on the Half Shell, it was amazing!! Check out Captain Josh of Heritage Excursions for a trip of a lifetime in Panama City, Florida!
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Gordon Ramsay Cooks Mediterranean Sea Bass in Under 10 Minutes | Ramsay in 10
Looking for that simple and easy meal to impress your family, wife, roommate or significant other as you #StayHome this weekend? Well Gordon's got the recipe to do the trick! This video was shot in early 2020 before Gordon quarantined and had his family as his production team
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Yield 1:
8 oz Sea Bass filets-skin on
½ Cup Eggplant/Aubergine, Sliced
1 Shallots, Sliced
1 large Garlic, Sliced
6 Heirloom Cherry Tomatoes
2 Tablespoons White Wine
2 Tablespoons Tomato Puree
3 Tablespoons Vegetable Stock
2 Tablespoons Olives- sliced
4-5 Sundreid Tomatoes
1 Calabrian Chilies, sliced
Salt and Pepper
Olive Oil
1 Sprig Oregano leaves, Smashed
1 Lemon zest and juice
1 cup Israeli Cous Cous (can be made in 10 minutes or use leftover - follow directions on box or bag)
Method:
Warm couscous or cook per instructions.
Start by heating a pan and adding a tablespoon of oil, start with eggplant and let brown and soften. Grate some fresh lemon zest over and season.
Remove eggplant on towel
Add a teaspoon of oil and add sliced shallots and garlic to pan, let soften
Then add sun-dried tomatoes, large diced pieces of chilies. Deglaze with white wine and add vegetable stock and tomato puree and mix. Then add tomatoes, olives and fresh torn oregano leaves. Add a tablespoon of olive oil and lemon zest to finish. Take off heat.
Meanwhile heat separate pan with olive oil, season fish and sear skin side down, flip fish after 4- 5 min.
Add 1 slice worth of lemon juice to couscous
Plate cous cous, top with tomato sauce and fish, garnish with parsley sprig/ lemon wedge