Alex Guarnaschelli's Sheet Pan Blackened Salmon with Garlicky Kale | The Kitchen | Food Network
Alex saves on money and calories with this family seafood dinner that can be made any night of the week!
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Sheet Pan Blackened Salmon with Garlicky Kale
RECIPE COURTESY OF ALEX GUARNASCHELLI
Level: Easy
Total: 45 min
Active: 25 min
Yield: 4 servings
Ingredients
4 tablespoons extra-virgin olive oil, divided use
Four 8-ounce portions wild salmon, skin on, pin bones removed
Kosher salt
1/2 teaspoon cayenne pepper
1/2 teaspoon sweet paprika
1 teaspoon garlic powder
1 teaspoon dry mustard powder
1 large bunch Tuscan kale, (about 12 ounces) stemmed and torn into bite-size pieces
4 large garlic cloves, minced
1 teaspoon dried oregano
Grated zest and juice from 1 large lime
1 teaspoon honey
Directions
Preheat oven to 400F. Set an oven rack in the lower-middle position.
Prepare the salmon: Use 1 tablespoon of the olive oil to grease the bottom of a rimmed sheet pan. Place the salmon, skin side down, on a flat surface and season with salt. In a small bowl, mix together the cayenne pepper, paprika, garlic powder, and mustard and set aside. Sift an even layer of the spices over the salmon and arrange filets skin side down, on the baking sheet, with space between each.
Prepare the kale: In a medium bowl, massage the kale with the remaining 3 tablespoons olive oil and the garlic. Arrange it all around (but not covering) the fish on the pan. Sprinkle the oregano on top of the salmon.
Cook the salmon: Place the pan in the lower-middle rack and roast for 10 to 12 minutes for medium to medium-rare salmon. (For well-done fish, leave in the oven an additional 5-8 minutes.) Remove the pan from the oven and sprinkle all of the lime zest and juice over the fish. Drizzle with honey. Serve immediately.
Cook’s Note
This is my weeknight version of a classic Louisiana cooking technique. The original technique of blackening comes from a Louisiana icon: Chef Paul Prudhomme. The original technique calls for dipping the protein, often Salmon or Redfish, in melted butter and then a mix of spices, like a local Louisiana Masala. Blackening often has a few spices like mustard, garlic and ginger that offer a mild tingle, mixed with a few like cayenne pepper that pack a lot of heat. Traditionally, you let the butter firm up on the fish with the spices like a buttery spicy shell and sear it in a roaring hot (usually cast iron) pan. It forms almost a crust, with extra fat from the butter, which is both charred and spicy. I like to sift an even layer of spices over the fish. If you don't have a strainer or sieve, sprinkle over the fish directly. I love Tuscan kale the most and it is the most easily found in supermarkets. The sturdy leaves pack a taste that reminds me of leafy spinach mixed with a stronger mystery cousin. The Kale is made tender by absorbing the olive oil it is tossed with and not from acidic ingredients like vinegar and lime juice, a tidbit I learned from food guru J. Kenji Lopez-Alt.
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Alex Guarnaschelli's Sheet Pan Blackened Salmon with Garlicky Kale | The Kitchen | Food Network
Summertime Manicotti without Red Sauce | The Cooking Show
Farideh makes a colorful and summery manicotti, topped with greens and herbs from the MUNCHIES garden. For this baked pasta dish, she rolls up lasagna sheets, adds a lemony zucchini and squash filling, then sprinkles on mozzarella cheese. Topped with an herb and arugula salad, along with parmesan cheese, this vegetarian pasta is the perfect excuse to turn on your oven this summer.
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Brilliant Baked Cannelloni | Gennaro Contaldo
The pasta master, Gennaro Contaldo, has a fantastic Cannelloni recipe to show you! It’s packed full of flavour from beef, pork and salami too, all baked up in a delicious tomato sauce with herbs and cheese! Yum! It’s perfect for feeding a family or any group of people. Try it yourself.
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Extra Cheesy STUFFED SHELLS RECIPE
Ricotta cheese Stuffed Shells are the perfect dinner and it's a family favorite. See how easy it is to make stuffed pasta shells.
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STUFFED PASTA SHELLS INGREDIENTS:
►20 jumbo pasta shells, cooked to package instructions
►1/2 medium onion, chopped
►3 garlic cloves, minced
►1 tsp salt, divided
►1/2 tsp freshly ground black pepper, divided
►1/4 tsp dried oregano
►3 cups marinara sauce
►15 oz ricotta cheese
►1 large egg
►1/3 cup parmesan cheese
►3 cups shredded mozzarella cheese, divided (8 oz by weight)
►1/4 cup parsley, plus more to garnish
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5:42 Taste test
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Alex Guarnaschelli's Spinach Manicotti with Lemon | The Kitchen | Food Network
Alex's cheesy baked pasta with fresh spinach and a hint of lemon is a great make-ahead dish!
Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more:
Get the recipe ▶
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Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Spinach Manicotti with Lemon
RECIPE COURTESY OF ALEX GUARNASCHELLI
Level: Easy
Total: 1 hr 40 min
Active: 50 min
Yield: 4 to 6 servings
Ingredients
2 cups ricotta
Kosher salt and freshly cracked black pepper
12 dried lasagna sheets or 12 fresh pasta sheets
4 tablespoons extra-virgin olive oil
One 5-ounce package baby spinach
1 cup heavy cream
1 large clove garlic, minced
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce
1 cup finely grated Pecorino-Romano, plus more for serving
1 large egg, lightly beaten
Grated zest (with some pith) of 1 large lemon plus juice of 1/2 lemon
Leaves from 8 sprigs fresh tarragon, coarsely chopped
1/2 teaspoon ground allspice
Directions
Place the ricotta in a fine mesh strainer set over a bowl. Loosely cover with plastic wrap. Refrigerate the ricotta for at least 30 minutes and up to 4 hours.
Preheat the oven to 350 degrees F. Position a rack in the center of the oven.
Bring a medium pot of salted water to a boil. Add the lasagna sheets and stir with a large slotted spoon to ensure that the pasta does not stick as it cooks. Cook until still quite firm, 2 to 3 minutes. Drain the pasta and transfer to a large bowl (you'll use the empty pot later). Gently toss with 2 tablespoons of the olive oil to coat. (This is more pasta than you will need, but the extra noodles are backups for any that might break.)
In a large saute pan, heat 1 tablespoon olive oil over medium heat. When the oil begins to smoke lightly, add the spinach, then sprinkle with salt and cook, stirring, just long enough to wilt, 30 to 45 seconds. Quickly remove the pan from the heat and transfer the spinach to a kitchen towel-lined plate to drain and cool.
Return the medium pot to medium heat, then add the cream and garlic and bring to a gentle simmer, 2 to 3 minutes. Season with salt and pepper. Stir in the Worcestershire, hot sauce and 1/2 cup pecorino. Spoon enough of the sauce to lightly coat the bottom of a 9-by-13-inch baking dish and set aside.
In a large bowl, spread the ricotta out on the bottom and up the sides of the bowl (so the seasoning coats most of the cheese). Add the egg and sprinkle with salt. Mix to combine. Add pepper, the lemon zest, lemon juice, tarragon and the remaining 1/2 cup pecorino. Mix to combine. Add the sauteed spinach, reserving some for garnish. Add the allspice and combine thoroughly.
Arrange the lasagna sheets on a clean, flat surface with the longer sides of the rectangles facing you. Place about 3 tablespoons ricotta on the edge of the sheet closest to you, leaving a little room on either end. Gently roll the pasta up into a tube away from you and place inside the prepared baking dish, seam-side down. Repeat with the remaining pasta and filling, taking care that the manicotti are snug in the baking dish.
Cover the manicotti with about three-quarters of the sauce. (Keep the remaining sauce warm.) Place the baking dish on the center rack of the oven and bake until lightly browned and the filling is hot in the center when pierced with the tip of a knife, 15 to 20 minutes. Warm the remaining sauce and spoon it over the manicotti. Sprinkle the top with the reserved spinach and freshly grated Pecorino-Romano. Serve warm.
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Alex Guarnaschelli's Spinach Manicotti with Lemon | The Kitchen | Food Network
Blinis with smoked salmon
Blinis with smoked salmon is a classic hors d'oeuvre that often appears on the menu of caterers and function venues a-like. And the reason is simple: it's a classic that everybody loves. It's elegant. It's easy to make in large volume.
And it isn't hard to make at all. They're just mini pancakes with a smear of crème fraîche and a bit of smoked salmon plonked on top. No big deal!
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