I love the combination of tarragon and Italian parsley, but I've used herbs like basil and thyme, which worked wonderfully as well. As far as the fish goes, a center-cut salmon filet is a perfect thickness for this, but other similarly shaped seafood will work.

By CHEF JOHN
Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Servings: 2

Ingredients

• 2 (8 ounce) center-cut salmon fillets, with skin
• ¼ teaspoon kosher salt
• 1 teaspoon vegetable oil
• 1 clove garlic, sliced
• 1 tablespoon chopped fresh tarragon
• 1 tablespoon chopped fresh flat-leaf parsley
• 3 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon fresh lemon juice
• 1 pinch cayenne pepper

Directions

Season salmon fillets with kosher salt. Line a baking baking sheet with foil and brush lightly with vegetable oil.

Preheat oven's broiler on high and set the oven rack about 8 inches from the heat source.

Process garlic, tarragon, and parsley in a blender or mortar and pestle to form a loose paste.

Mix mayonnaise, Dijon mustard, lemon juice, and cayenne pepper into garlic paste until combined.

Place salmon fillets skin side down on the baking sheet. Spoon herb spread over the top and sides of each fillet.

Cook under the preheated broiler until fillets are well-browned, about 5 minutes. Turn the broiler off and turn the oven to 350 degrees F (175 degrees C).

Bake until the internal temperature of the salmon is 130 degrees F (55 degrees C) and salmon flakes easily with a fork, about 3 to 4 minutes.

Nutrition Facts

Per Serving:
496 calories; 33 g total fat; 132 mg cholesterol; 520 mg sodium. 2.3 g carbohydrates; 45.1 g protein;

This stunning lobster dish is surprisingly simple to make. Lobster shells are stuffed with cooked lobster in a creamy white wine sauce, then topped with Parmesan cheese and broiled until golden.

1 tbsp Olive Oil
1/2 cup Miso
1/4 cup Sugar
1/4 cup Sake
Peanuts, crushed (or pistachios)

 

• Simmer miso, sugar, and sake over medium heat about 5 minutes.
• Blister green beans in olive oil.
• Toss green beans in light amount of miso sauce.
• Sprinkle with crushed peanuts.

Prep: 15 m Ready In: 1 h 15 m Recipe By:Robin Lee Starnes

From Robin: "Growing up in the foothills of North Carolina and enjoying Eastern North Carolina BBQ, we always had barbecue slaw or red slaw served with our pulled pork. The spicy, crunchy texture of the marinated cabbage takes BBQ to the next level. Serve with pork or chicken."

Ingredients

• 4 cups finely shredded cabbage
• 1/3 cup apple cider vinegar
• 1/3 cup ketchup
• 2 tablespoons white sugar
• teaspoons crushed red pepper flakes, or to taste
• 2 dashes hot pepper sauce, or to taste

Directions

Place the cabbage into a salad bowl. In a small bowl, whisk together apple cider vinegar, ketchup, sugar, red pepper flakes, and hot sauce until the sugar has dissolved. Pour the dressing over the cabbage, toss thoroughly, and refrigerate at least 1 hour before serving.

Read more here.

Recipe courtesy of Giada De Laurentiis

Total Time: 55 min
Prep: 15 min
Cook: 40 min
Yield: 6 servings
Level: Easy

Ingredients

• 1 medium potato, peeled and cut into 1/2-inch pieces
• 1 medium yam, peeled and cut into 1/2-inch pieces
• 1 red bell pepper, seeded and cut into 1/2-inch pieces
• 2 carrots, peeled and cut into 1/2-inch pieces
• 5 tablespoons olive oil
• 1 red onion, thinly sliced into rings
• 2 small or 1 large zucchini, cut crosswise into 1/4-inch-thick pieces
• Salt and pepper
• 2 large ripe tomatoes, cut crosswise into 1/4-inch thick slices
• 1/2 cup grated Parmesan
• 2 tablespoons dried Italian-style bread crumbs
• Fresh basil sprigs, for garnish

Directions

1. Preheat the oven to 400 degrees F.
2. Toss the potato, yam, bell pepper, carrots, and 2 tablespoons of olive oil in a 13 by 9 by 2-inch baking dish to coat. Sprinkle with salt and pepper and toss until coated. Spread vegetables evenly over the bottom of the pan.
3. Arrange the onion slices evenly over the vegetable mixture. Arrange the zucchini over the onion. Drizzle with 2 tablespoons of oil. Sprinkle with salt and pepper. Arrange the tomato slices over the zucchini.
4. Stir the Parmesan and bread crumbs in a small bowl to blend. Sprinkle the Parmesan bread crumbs over the vegetables in the baking dish. Drizzle with the last tablespoon of olive oil.
5. Bake uncovered until the vegetables are tender, and the topping is golden brown, about 40 minutes. Garnish with fresh basil sprigs, if desired.

Read more here

Prep:20 m
Cook:1 h 5 m Ready In: 1 h 25 m Recipe By: Heather

From Heather: "Once you taste this, you won't ever go back to the marshmallow-topped variety! I have peeled and cooked in the microwave, and also boiled the sweet potatoes. They taste the same no matter how you cook them. So, use the technique that works best for you!"

Ingredients

• 5 sweet potatoes
• 1/4 teaspoon salt
• 1/4 cup butter
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/2 cup white sugar
• 2 tablespoons heavy cream
• 1/4 cup butter, softened
• 3 tablespoons all-purpose flour
• 3/4 cup packed light brown sugar
• 1/2 cup chopped pecans

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

Bake sweet potatoes 35 minutes in the preheated oven, or until they begin to soften. Cool slightly, peel, and mash. In a large bowl, mix the mashed sweet potatoes, salt, 1/4 cup butter, eggs, vanilla extract, cinnamon, sugar, and heavy cream. Transfer to the prepared baking dish.

In a medium bowl, combine 1/4 cup butter, flour, brown sugar, and chopped pecans. Mix with a pastry blender or your fingers to the consistency of course meal. Sprinkle over the sweet potato mixture.

Bake 30 minutes in the preheated oven, until topping is crisp and lightly browned.

Read more here.

From Rachel Ray

Total Time:35 min

Prep:10 min

Cook:25 min

Yield:4 servings

Level:Easy

Ingredients

• 2 3/4 cups water
• 1 1/2 cups white rice
• 3 tablespoons vegetable or wok oil, 3 turns of the pan
• 2 eggs, beaten
• 2 cloves garlic, chopped
• 2 inches fresh ginger, minced or grated
• 1/2 cup shredded carrots, available in pouches in produce section, a couple of handfuls
• 1 small red bell pepper, diced
• 4 scallions, thinly sliced on an angle
• 1/2 cup frozen peas
• 1/3 cup Tamari, dark aged soy sauce

Directions

• Bring water to a boil. Add rice, reduce heat, cover and cook over medium low heat until tender, 15 to 18 minutes. Spread rice out on a cookie sheet to quick cool it.
• Heat a wok, wok shaped skillet or large nonstick skillet over high heat. Add oil to the pan. Add egg to hot oil and break into small bits as it scrambles. When eggs are scrambled, add garlic and ginger to the pan. Add carrots, pepper, scallions to the pan and quick stir-fry veggies 2 minutes. Add rice to the pan and combine with veggies. Fry rice with veggies 2 or 3 minutes. Add peas and soy sauce to the rice and stir fry 1 minute more, then serve.

Recipe courtesy of Rachael Ray

Read more here:

From Cook's Illustsrated

"We wanted a mild chutney to serve with roast turkey or other poultry, pork, lamb, or our country pâté and this curried apple-cranberry chutney recipe fit the bill. Making the chutney simply involved simmering the ingredients until tender, about 30 minutes. It can be jarred and refrigerated for at least two weeks.""

• 2 Golden Delicious apples (about 1 pound), peeled, quartered, cored and cut into medium dice (about 2 ½ cups)
• 1 ½ cups fresh cranberries, picked through and coarsely chopped
• ¾ cup light brown sugar
• 4 ounces golden raisins (½ cup)
• ½ medium onion, minced
• 1 tablespoon minced crystallized ginger
• 1 tablespoon yellow mustard seeds
• 2 medium cloves garlic, minced
• 1 teaspoon lemon zest from 1 small lemon
• 1 teaspoon curry powder
• ¼ teaspoon table salt
• ⅛ teaspoon cayenne pepper

Directions:

Mix all ingredients in medium saucepan. Bring to boil; cover and simmer, stirring occasionally, until apples are tender and most liquid is absorbed, about 30 minutes. Cool to room temperature. (Can be jarred and refrigerated for at least 2 weeks.)

Link to original recipe HERE.