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Season the fish with salt and rub with 1 tablespoon of olive oil. In a large skillet, heat the remaining 3 tablespoons of olive oil over moderately high heat. Add the fish skin side down and cook ...
Oven-Baked Chicken and Rice by George Mendes ... Red Snapper with Smoked Tomato and Fennel Broth by Marcus Samuelsson. ... the Parmesan rind adds a cheesy kick for a touch of indulgent flavor.
In a large bowl using an electric mixer, cream the sugar and butter until the mixture is fluffy and lighter in color, about 5 minutes. Add the eggs, one at a time, beating to blend after each ...
Traditionally, a whole red snapper is used, gutted and de-scaled and marinated in lime juice, salt, pepper, nutmeg and garlic. A sauce is made of onions, garlic, tomato, jalapeños, olives and herbs, and the fish is baked with the sauce until tender. [5] Capers and raisins may also be used. [6]
Snapper in Coconut Sauce (sautéed whole snapper stuffed with a stuffing made with garlic, mushrooms, sun-dried tomatoes, spinach, and shrimp, topped with a coconut sauce made from carrots, onion, okra, thyme, coconut milk and a slice of scotch bonnet pepper); Conch Creole (tenderized conch in a spicy creole sauce made from red onions, red and ...
Recipes for carbonnade a la flamande (Belgian beef, beer, and onion stew), and roasted acorn squash with brown sugar. Featuring an Equipment Corner covering paring knives, a Tasting Lab on beer for cooking, a comparison of stovetop and oven-baked stews, and a Science Desk segment exploring microwave power.
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Each person was given 10 minutes to guess 30 mystery ingredients. If the contestants gave an incorrect answer, they were prohibited from using the ingredient. Afterwards, the home cooks had 45 minutes to cook any dish using the ingredients they earned, along with limited items from the Top Chef pantry.