How To make Deviled Smelt
12 oz Smelt, thawed if frozen
1/4 c All-purpose flour
1/4 ts Salt
1 ts Dry mustard
1/4 ts Cayenne pepper
1/2 ts Paprika
1 Finely grated lemon peel
Vegetable oil for frying 2 tb Chopped fresh parsley
Lemon wedges Lemon peel strips (opt) Fresh dill sprig (opt) Rinse smelt under cold running water. Pat dry on paper towels. In a plastic bag, combine flour, salt, mustard, cayenne pepper, paprika and lemon peel. Add smelt and shake well until fish are evenly coated. Half fill a deep-fat fryer or saucepan with oil; heat to 375'F. (190'C.) or until a 1/2" cube of day-old bread browns in 40 seconds. Place 1/2 of smelt in a frying basket. Lower basket gradually into hot oil and fry 1 minute, shaking basket frequently. Drain on paper towels. Reheat oil to 375'F. (190'C.). Repeat with remaining smelt. Place all of smelt into basket and fry 1-2 minutes more or until lightly golden and crisp. Drain on paper towels. Turn into a warm serving dish, sprinkle with chopped parsley and serve hot with lemon wedges. Garnish with lemon peel strips and dill sprigs, if desired.
How To make Deviled Smelt's Videos
Trying Tabitha Brown’s Vegan Deviled Eggs Recipe : Taste It Tuesday!! ????????????????
Today was an Eggcellent day to try Tabitha Brown’s Vegan Deviled Eggs Recipe! We’ve heard so much about this recipe we had to try it for ourselves. Check Out the video to see how we liked it! ????????????????
Link to Tabitha Brown Vegan Deviled Eggs Recipe:
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FUNNIEST DEVILED EGG CHALLENGE????
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Table Manners in the Ottoman Empire - Acem Pilav
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LINKS TO INGREDIENTS & EQUIPMENT**
Baldo Rice:
Pistachios:
Currants:
SOURCES**
Bountiful Empire by Priscilla Mary Isin:
The Gulper and the Slurper by Helen Pfeifer:
Melceü't Tabbâhîn
A Voyage Into the Levant by Sir Henry Blount
Kutadgu Bilig
Everyday Life in Turkey by Mrs. W. M. Ramsay
Alexis Soyer, A Culinary Campaign
On Horseback through Asia Minor by Frederick Burnaby
Tableau Genéral by Mouradja d'Ohsson
The Itinerary of Fynes Moryson
A Relation of A Journey to Constantinople by Nicholas Rolam
Ogier Ghiselin de Busbecq
Journals of Edward Lear
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Subtitles: Jose Mendoza | IG @worldagainstjose
PHOTO CREDITS
Court of Slejuk ruler Tughril III: By Author: Benjamin Banayan (rugrabbit.com), photographed at the Metropolitan Museum of Art exhibit "COURT AND COSMOS: The Great Age of the Seljuqs", 2016 - This file has been extracted from another file, CC BY-SA 4.0,
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Crab Au Gratin – Low Carb Keto Crab Dinner Recipe
▼ Please see the description below for ingredient amounts ▼
Today I present my Crab Au Gratin. This delectable recipe features a modified hollandaise sauce and two different types of cheese and brings it all together – raising crab to a whole new level... all while keeping it just over one net carb per serving.
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Ingredients:
4 4-ounce ramekins
5 Tbs unsalted butter, divided
2 egg yolks
2 tsp lemon juice
1/2 tsp salt
1/2 tsp creole seasoning
1/4 tsp ground black pepper
1 clove of garlic, minced
1 green onion stalk
8 ounces crabmeat
6 ounces gruyere cheese
Topping:
4 Tbs Parmesan cheese
green onion tops
dust with creole seasoning before baking
Serve with a lemon wedge for enhanced flavor
Makes 4 servings
Per Serving:
382 calories / 32.15g fat / 1.14g net carbs / 23.2g protein
UNLESS SPECIFICALLY STATED OTHERWISE, ANY PRODUCT/INGREDIENT USED OR RECOMMENDED IN THIS VIDEO IS MY OWN PERSONAL PROPERTY OR OPINION.
All nutrition information provided is approximate. Please read and use your own labels for more precise information.
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Salad with ‘gray fish meatballs’ by Ashlee Aubin | Key Ingredient
Challenged to create a dish with Manischewitz gefilte fish in gelled broth, chef Ashlee Aubin tries hot applications—with disastrous results. Read more at
Video by Mike Gebert
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FIRST TIME MAKING DEVILED EGGS! ????????
In todays video I make deviled eggs. This is my first time making them. Let me know if you have ever made them or tried them. Also if you have a delicious deviled egg recipe let me know! Hope you guys enjoy this video. ????
Ingredients:
Boiled Eggs (I used 3)
Mayonnaise (I used about 1 12 tablespoons)
Mustard (I used about 1 teaspoon)
Lime
White Vinegar (14 teaspoon)
Salt
Pepper
Paprika
Parsley