Menu planning for the holidays can be overwhelming.
Dec 14, 2020
Nov 16, 2020
With holidays around the corner, many people start planning out their Thanksgiving meal. Along with planning comes a little bit of stress and fear about overcooking the turkey while making the sides on time.
How To Roast The Perfect Turkey
Frequently Asked Questions:
1. Is it better to roast a turkey covered or uncovered?
2. How do I keep my turkey moist?
3. How do you cook a turkey without drying it out?
4. Should I roast my turkey at 325 or 350?
5. How long do I cook a turkey per pound?
6. Should I put butter or oil on my turkey?
7. Why is my turkey always dry?
8. Should I put water in the bottom of my turkey roasting pan?
Nov 4, 2020
Grilled Fish Tacos topped with a Charred Corn and Red Pepper Salsa
1 lb cod fillet
1 tsp onion powder
1 tsp garlic powder
1 tsp cumin powder
1/2 tsp cayenne
1 tsp kosher salt
1 tbl olive oil
canola oil for pan
Charred corn and Red Pepper Salsa
1 tbl canola or vegetable oil
1 cup frozen or fresh corn kernels
1 whole red pepper, minced small
1 jalapeno, minced small
1 shallot, minced
juice of half of lime
1 tbl minced cilantro
Slice the cod fillet into small 2 inch pieces, coat with olive oil, spices, salt and pepper. Allow the flavors to marinate in the fridge for around 20 minutes, but not much longer than that.
While the fish marinates, assemble to corn and pepper salsa. Heat a medium cast iron or heavy skillet to medium high temperature. Place canola or vegetable oil in the pan, once it shimmers, add the corn, and allow it to char in the pan for 5-8 minutes. Now add in the shallots, red pepper, jalapeno, and sautee for a couple of minutes. Once the vegetable have softened slightly, remove the pan from the heat, add the lime juice, cilantro, salt, and pepper. Set aside.
Pre heat a grill pan, and coat lightly with canola or vegetable oil. Grill the fisj fillets, use a fish spatula to flip them, they will be delicate and trick to flip otherwise. While the fish is grilling, heat up the tortillas on the open gas burner or in the cast iron pan.
Now assemble, in the tortillas, place a couple pieces of fish, charred corn and red pepper salsa, sliced avocado, cilantro, and a squeeze of lime. Enjoy!
Jan 8, 2018
Large store bought flatbread base or Naan
1 cup lightly packed baby kale/baby spinach
1 cup roasted butternut squash cubes
1 cup shredded Fontina
1/3 cup shredded brussel sprouts
2 tbl Pancetta, crisped
Sliced red onion (optional)
2 tbl pomegranate seeds
1-2 tbl olive oil
1-2 tbl grated Parmesan
Drizzle of pomegranate molasses
1 can sweetened condensed milk (14 oz)
1/2 cup fresh lime juice, plus zest from two limes
2 Tbsp. powdered sugar
4 egg yolks
1 tsp vanilla bean paste
2-3 packages frozen store bought mini phyllo tart shells
2 cups cold heavy cream
1 tsp vanilla bean paste
2 tbl powdered sugar
Candied Lime (optional)
1-2 limes, sliced into thin rounds
1 cup sugar
1 cup water
¼ cup granulated sugar