Cedar Plank Salmon Nachos
Craving salmon and nachos? Try this game-changing Cedar Plank Salmon Nachos recipe.
Pick up Market 32 Cedar Plank Atlantic Salmon, soak the planks, then season the salmon with PICS Street Corn Seasoning. Grill it to perfection, load it over chips and cheese, drizzle with a tangy cilantro-lime crema, and top with your favorite nacho toppers.
Ready to dive into this ocean of flavor? Get the full recipe here:
Salmon Nachos | Making Uncle Roger Cry | Restaurant Cooking At Home
Learn how to Make these Simple Salmon Nachos that bring the flavor from the sushi bar, and has rice that hopefully won't make uncle roger cry!
This simple yet elegant dish is in no way shape or form traditional, but it doesn't mean you aren't going to love it! It tastes amazing, and there is something that makes food more fun when you are eating with your hands!
Just like with all of my recipe videos, I have broken this up into prep and firing steps so you can easily prep out multiple dishes and then fire them off one after another to make a multicourse meal with ease!
timestamps:
(0:00): Intro
(1:00): Prep
(6:34): Fire
(7:38): Taste Test
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Recipes (remember, these are more like guidelines I tend to eyeball a lot of things while I cook)
1. Steam 1 cup of dry rice in a rice cooker
2. Warm oil up to 350 degrees (use a thermometer, and make sure there is plenty of extra room in the pot)
3. Dice salmon
4. Dice pickled ginger
5. Whisk together 1 egg yolk, 1 tbs dijon, 11/2 tbs wasabi, 1 tbs rice wine vinegar, salt, pepper
6. Slowly stream in oil, while continuing to whisk until thick
7. Whisk in 1 tsp sesame oil
8. Cut wontons in half
9. Fry until crunchy and slightly golden (they will darken more while cooling)
10. Remove and put on a paper towel-lined surface
11. Quickly season with salt while still hot
12. When rice finishes cooking, season with 2 tbs rice wine vinegar, 1 tsp salt, 1 tsp sugar, 3 tbs rice seasoning
13. Assemble everything
14. Using a ring mold, put down a layer of rice, pat down, top with pickled ginger, seaweed salad, and kabayaki
15. Toss salmon with a small amount of sesame oil and salt, add to ring mold and press to keep the shape
16. Remove ring mold, top with wasabi aioli, and kabayaki, arrange wonton chips on the side
Not Your Average Nachos - Epic Crab & Shrimp Nachos w/ Homemade Chips
Nachos are a fan favorite appetizer/game day snack. Today, we are stepping a bit outside of the traditional box and opting for a fantastic seafood spin on one of my favorite menu items. Give these Seafood Nachos a try! Let's #makeithappen
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Shopping List:
1 lb XLarge Shrimp
1 lb Lump Crab
1 bell pepper
2 jalapenos
1 onion
1 lb monterey jack cheese
1 cup parmesan cheese
AP & Lemon Bae Seasoning and Sea Salt
1 pack corn tortillas
2 tbsps butter
1 tbsp garlic paste
cajun seasoning and chile powder
1/2 cup dry white wine
1 1/2 pints heavy cream
1 tsp lemon juice
oil for frying
How To Make Nachos - The Best Ever Super Bowl Nachos Recipe #MrMakeItHappen #Nachos #SuperBowl
The Big Game is days away and I know you need to put together a great menu! Well, here comes the best nachos ever! I hope you guys enjoy! Let's #MakeItHappen
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Shopping List:
Guac -
3 Large Avocados
1/2 Lime (juiced)
1/2 Red Onion (diced)
1/4 cup Cilantro
1 Jalapeno (diced)
Adobo - Salt, pepper, garlic, onion powder (to taste)
Queso w/ Rotel -
8 oz Monterey Jack
8 oz Queso Melt (or queso blanco)
2 tbsp butter
1 tbsp flour
1 cup of whole milk (use 1/2 and then the other 1/2 to thin the sauce)
1 can Fire Roasted Rotel
salt, pepper, cayenne pepper
Ground Beef -
1 lb 80/20 Ground Beef (use whatever protein you prefer)
salt/pepper/garlic/onion powder
ancho chile powder
chili powder
cumin
Nachos:
1-2 packs of corn or flour tortillas (quartered)
shredded cheese
oil for frying
sour cream
(Add whatever toppings you prefer!!)
Directions:
Make your Guac in advance and keep it cool in the fridge until you're ready to plate. Taste as you go and adjust the seasoning as needed. Fry your tortillas at 350 degrees for about 90 seconds or until they are golden brown and crispy. Making your own tortilla chips at home is totally worth it because they hold up so much better to all of these toppings and they are delicious! You can keep the tortilla chips warm in the oven at 200 degrees while you prep everything else (make sure to salt the chips as soon as they get out of the oil)
Cook your ground beef over medium high heat and season to taste. Use a slotted spoon when adding to your nachos to avoid excess oil.
Make your queso by starting with a roux. (Butter and flour). Add cold milk to the roux and increase the temperature to medium high - mixing constantly. (I recommend starting with half of the milk at first and then using the other half to thin the cheese sauce to your preferred consistency toward the end). Reduce the heat to low and slowly incorporate your cheese - mixing until everything is smooth and melted nicely. Add the remainder of the milk as needed and then season to taste. Add your Rotel if desired.
Finally, plate your nachos with all of your favorite toppings! Enjoy!