Grilled Salmon with a Pineapple, Mango and Strawberry Salsa
Brush both sides of the salmon with the olive oil. Season the salmon on both sides with the Essence, salt and pepper. Place the fish on the grill, skin side down and cook for about 3 minutes then turn the fish 45 degrees and cook for an ... [... more]
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Chocolate Truffles Recipe : Alton Brown : Food Network
Place the 10 ounces of chocolate and butter in a medium size glass mixing bowl. Microwave for 30 seconds. Remove and stir, and repeat this process 1 more time. Set aside. Heat the heavy cream and corn syrup in a small saucepan over medium heat ... [... more]
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Pan-Seared Pork with Pineapple-Kiwi Salsa
In a medium bowl, combine the pineapple, kiwi, cilantro, jalapeno, and lime juice and toss to combine. Season, to taste, with salt and pepper and set aside. Heat the oil in a large skillet over medium heat. Season both sides of the pork slices ... [... more]
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Chicken Enchiladas with Roasted Tomatillo Chile Salsa
On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro, and lime juice and pulse mixture ... [... more]
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Salsa Recipe : Alton Brown : Food Network
In a bowl, combine all ingredients. Place in refrigerator for up to 12 hours for flavor infusion. 2 seeded and minced jalapenos, plus 2 roasted, skinned and chopped jalapenos 2 dry ancho chiles, seeded, cut into short strips and snipped into ... [... more]
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Grilled Mackerel with Salsa Verde: Squombro con Salsa
Cut eggplants in 1/2 lengthwise, score and place in a mixing bowl. Add 3 tablespoons olive oil, vinegar, red pepper and oregano and toss to coat. Using kitchen tongs, remove eggplants from the bowl and place on the grill or toast in a dry pan. ... [... more]
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Goat Cheese Mashed-Potato Gratin
In a large saucepan, combine the potatoes, peeled and cut into 1 1/2- to 2-inch pieces, and the garlic, with enough salted cold water to cover the potatoes by 1/2 inch. Bring to a simmer and cook, covered, for 15 to 25 minutes, or until they are ... [... more]
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Roasted Leg of Lamb with Saffron and Olive Salsa
Make the salsa: In a small saucepan, bring the vinegar and saffron to a boil for 1 minute. Pour into a bowl and whisk in the olive oil slowly allowing it to incorporate and emulsify. Add the olives, lemon, and pepper. Set aside. Using a knife, ... [... more]
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Beer Braised Shrimp with Louisiana Salsa and Rice
In a medium bowl combine the garlic, celery, peppers, onions and thyme. Heat a medium pot with 1 tablespoon butter over medium heat. Add about 1/3 of the vegetables to the pot, saute 2 to 3 minutes, add rice and toss around for 1 to 2 minutes ... [... more]
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Toffee Brownies
Line a 13 by 9-inch cake pan with aluminum foil and spray with vegetable oil cooking spray. Spoon in half of the brownie batter and smooth with a spatula or the back of a spoon. Place the candy bars side by side on top of the batter. Cover with ... [... more]
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Seared Tuna with Mango Salsa
Saute the olive oil, onions, and ginger in a large saute pan over medium-low heat for 10 minutes, or until the onions are translucent. Add the garlic and cook for 1 more minute. Add the mangos, reduce the heat to low and cook for 10 more minutes. ... [... more]
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Rotini with Salsa di Limone
Place the hot pasta in a large bowl. Add the tomatoes, olive oil, lemon zest and juice, ricotta salata cheese, salt, pepper, and 1/2 cup of the pasta water. Toss to combine, adding the remaining pasta water, if desired. Serve. Rated: 4 stars out ... [... more]
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