What's for Dinner? :: Florida Eggplant Rolls Stuffed with Ricotta and Parmesan
Cannelloni with Ricotta, Silverbeet and Big Red Sauce | Everyday Gourmet S2 E71
This cannelloni recipe is sure to be a family favourite, and it's so easy to make with Heinz Big Red tomato soup.
As seen on Everyday Gourmet. You can find the full recipe here:
How To Make the Famous Red and Green Fish from Contramar
Gabriela Cámara, chef at Contramar and Cala, as well as the Mexican’s president food policy advisor, makes a red and green grilled snapper in the MUNCHIES Test Kitchen. This signature dish from Contramar is simple enough to make at home yet packs a flavor punch. With half spicy salsa and half mild, there’s something for everyone. Serve it butterflied open or grab a tortilla, some refried beans, and some extra salsa and you’ve got grilled snapper tacos. Check out the recipe here: to Munchies here:
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Chef Franklin: Ricotta Stuffed Peppers
Chef Franklin: Ricotta Stuffed Peppers
I call this a Miracle Lemon Butter Sauce, perfect over any fish!
This sauce should be called a miracle sauce! It’s so quick to make with few basic ingredients. The taste is out of this world!
In this recipe, I used snapper fish, but you can use any white fish you like, it will be amazing. Try and avoid oily type fish such as salmon, as a butter sauce is already rich.
When making the sauce, mix it over very low heat, do not try to boil it or reheat it. It will break. This sauce is to be consumed immediately. It’s rich, glossy and creamy, and tastes delicious. Make sure you heat up your serving plates quite hot, so your fish can rest without cooling down.
I like to serve it with simple boiled potatoes. You can also use boiled or steamed rice. I love asparagus with this, but most greens will go well. Enjoy my Miracle Lemon Butter Sauce today!
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Whole Red Snapper - Iraqi Style Fish
Whole Red Snapper – Iraqi Style with Tomato Relish
Serves 2-3
Prep 30 min Cook Time – 45 min
Tomato Relish
2 pints cherry tomatoes halved
½ yellow onion quarted and sliced
1 clove garlice, minced
1 tbs marjoram + extra tsp for garnish
1 tbs tarragon + extra tsp for garnish
1 lemon, juiced
2 tbs white vinegar
Salt to taste
1 tbs olive oil
Method - Heat a sauté pan on medium with 1tbs olive oil. Add onions and sauté until translucent. Add garlic and stir until fragrant, 1-2 min. Add tomatoes and season with salt to taste. Sauté until tomatoes soften but still retain some shape. Add lemon juice and stir 2-3 min. Add herbs, incorporate. Add vinegar and stir another 2 min. Set aside to serve with fish or make up to 1 day ahead and warm right before serving.
Red Snapper
*note – all salt and spices are roughly what you want to add for this size fish. Increments and cooking time will vary depending on the size of the fish. You want to be liberal with the kosher salt and pepper but go lightly on the spices just coating the fish. We don’t want to take away from the delicate flavor of this tasty fish.
1 2-2.5 lb whole red snapper
~1tbs Kosher salt
fresh cracked pepper
~roughly 1 tsp each:
onion powder
garlic powder
paprika
mild curry
turmeric
roughly ¼ tsp cayenne
2-3 sliced lemon rings
2 sliced lime rings
4 tbs unsalted butter
1 tbs tamarind, 1 tbs water, 1 tbs low sodium soy sauce - mixed
*for gluten free, skip the soy sauce!
Your fish monger should have descaled, gutted and cleaned the fish properly for you. With a heavy duty kitchen shear, trim fins and dorsal fin. Trim starting from the back end of the fish towards the front. . Rinse fish in very cold water to remove any loose scales and/or extra residue remaining. Thoroughly pat dry with clean paper towels.
Preheat oven to 425F
Score fish with a pairing knife on both sides of fish, carful not to score all the way to the bone. Season generously all over with salt and pepper, making sure to get inside the cavity and in the scores. Lightly dust with remaining dry spices coating both sides of the fish.
Using a large oven safe skillet or cast iron pan, heat evenly on medium high. Add 2 tbs of neutral oil such as canola… enough to coat the entire pan.
Holding fish by the tail end, careful lower into the pan, laying it away from you to avoid splattering. using tongs or wooden spatula, press down firmly on the fish to create an even sear. After 2-3 min carefully add citrus wedges in the scores and inside the cavity. It’s okay if some fall into the pan. Turn off heat and add the soy, tamarind and water mix. Tilt the pan towards you slightly and baste the fish all over with a large spoon. Coat the entire fish in the tamarind mixture.
Transfer the whole pan to the oven and bake at 425F for 15-20 min or until fish is flaky, opaque and a little firm to the touch on the thickest part of the fish.
When it is cooked, carefully transfer the fish to a large serving platter. Garnish with the warmed tomato relish, cilantro and more lemon if you’d like.
Serve with saffron rice and grilled/sautéed vegetables of your choice!
Note – if you are making more than one fish, sear fish one at a time, transferring fish to a parchment lined baking sheet before baking and wiping out skillet before searing each fish.