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Showing 41 - 44 of 44 results for fresh herb recipes
Fish Tales
Episode
| From:
How to Boil Water
Don't be intimidated at the fish market. Frederic gives Lynn pointers for picking out fresh fish and turning them into simple sensations. Recipes include: Halibut with Herbs; Pan Fried Salmon.
For How-To, click here.
Christmas/Hanukkah Brunch
Episode
| From:
Party Line with the Hearty Boys
The holidays are always a whirlwind of activity. Here's a menu that's relatively quick and easy to prepare, which is a key to an enjoyable party at this stressful time of the year. Recipes include Roasted Red Pepper and Fresh Herb Frittata, Potato Latkes with Cranberry Jam and Salmon Wellington.
Cooking Channel: Nadia G's Bitchin' Kitchen (Dysfunctional Family Pizza Night)
Episode
| From:
Food Network Specials
Instead of ordering a pie for family night, why not throw a make-your-own-pizza party?! Nadia G reveals her family's recipe for Rustic Pan Pizza -- dough and all. We kick it off with G's childhood favorite: Potato Pizza with onions and herbs. She then cooks an all-dressed beauty loaded with salami di Genoa, kalamata olives, pecorino and fresh spinach. Letting nothing go to waste, the leftover dough is fried into "fritelle" -- Italian donuts -- served with kid-friendly chocolate-nougat fondue! G riffs on family dynamics and embodies the rock-star fantasy most parents had to abandon along the way, in the world premiere of her "Flavor of the Week" music video. The Spice Agent talks yeast. Panos informs us about the health benefits of leaf lard.
Small Dinner Party
Episode
| From:
How to Boil Water
Jack wants to have an intimate dinner party and asks Frederic for some recipes that won't keep her chained to the stove. Jack learns the recipes for Chili Rubbed Pork Tenderloin with Creamed Corn.
Episode Guide
Below you’ll find a helpful episode guide for cooking along with Frederic and Jack, as well as tips and recipe rescues.
Equipment List:
Broiler pan
Aluminum foil
Tongs
Chef’s knife
Cutting board
Dry measuring cups
Medium skillet with lid
Liquid measuring cup
Measuring spoons
Instant-read thermometer
Wooden spoon
Carving knife
Pepper mill
Medium bowl
Tips:
Broiling:
Broiling is a dry-heat cooking method where the food is placed directly under and very close to the radiant heat source above it. The food cooks more quickly since it is so close to the heat source.
You can adjust the racks in your oven to position them 3 – 4 inches from the broiler.
Watch foods carefully while broiling; the food is so close to the heat that it can easily start to burn.
Dry rubs:
A dry rub can be made from a combination of any of your favorite spices and dried herbs.
Dry rubs act like marinades in that they flavor the food, but they don’t require any time to marinate since the rub sticks to the food. Therefore, they are a quick solution to enhancing the flavor of different meats.
Selecting corn:
Choose corn with bright green, snugly fitting husks, and golden silk. Stems should be green and moist, not woody.
Kernels should look plump and milky, come all the way to the ear’s tip, and the rows should be tightly spaced.
Avoid ears with blackened, opened and tattered husks, and those with black silks.
Try to purchase corn that has just been picked. Corn is best cooked and served on the day it is bought, but if you must store it, keep it in the refrigerator with the husks on.
The peak season for fresh corn is May through September.
Recipe Rescues:
The exterior of the pork is burned – Slice off the burnt areas, and then carve as usual.
The pork is too dried out – Add a little broth or other cooking liquid to the pan with the pork, cover it with a lid or foil, and then let it steam to re-moisten the interior.
Corn is unripe – You can still cook with it, but add a little sugar during cooking to make up for the lack of natural sugar.
Creamed corn is not thick enough – Make a slurry out of cornstarch and cold water, and then add 1 – 2 tablespoons of it to the corn mixture. Stir to evenly incorporate the slurry, and continue cooking for several minutes to get rid of the starchy taste.
Creamed corn is too salty – Add more cream, and more corn if you have it.
