Giveaway #8 and Lox and Bagels
My own Lox Recipe (salmon & Cream Cheese)
1 pkg room temp cream cheese
a few teaspoons of fresh herbs of your choice
1 few shakes of seasoned salt
Mix, spread and enjoy
Gordon Ramsay Makes A Pastrami Sandwich...with Salmon ?!??! | Next Level Kitchen
It’s time for Gordon Ramsay to take the salmon sandwich to the next level…by paying homage to New York delis with his Pastrami Rubbed Salmon Sandwich! But if cooking in the pan is too overwhelming Richard Blais is cooking up a delicious and easy oven-baked salmon recipe that can be whipped up even after a busy day. Which Next Level Kitchen Dish are you cooking?
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*Gordon’s* *Blackened* *Pastrami* *Salmon*
_Makes_ _2_ _sandwiches_
*INGREDIENTS*
*Pastrami* *Rub*
1 tablespoon dark brown sugar
1 teaspoon kosher salt
1 teaspoon garlic powder
1 teaspoon ground ginger
1 teaspoon ground coriander
1 teaspoon freshly ground black pepper
½ teaspoon ground allspice
6 ounce salmon filet, skin removed
2 tablespoons olive oil
1 lemon
*Pickled* *Red* *Onions*
½ cup water
¼ cup white wine vinegar
1 tablespoon granulated sugar
3 teaspoons kosher salt
2 teaspoons black peppercorns
2 teaspoons coriander seeds
2 bay leaves
1 red onion, sliced
*Assembly*
1 tablespoon olive oil
4 slices rye bread
2 ounces cream cheese
2 tablespoons dill fronds
*PROCEDURE*
1. Make the blackened salmon: In a small bowl, mix together
the brown sugar, salt, garlic powder, ginger, coriander, black pepper and allspice. Season the salmon on all sides and let rest for 2 minutes to let the spices permeate the fish. Slice the fish into 1-inch slices.
2. In a large skillet over medium heat, add the oil. Once the oil is shimmering, place the salmon slices in a flat row evenly across the pan. Zest ¼ of the lemon over the salmon and let the salmon cook until it is blackened on one side. Flip the salmon and zest another ¼ of the lemon over the salmon. Once the salmon is blackened, remove from the heat and set aside.
3. Make the pickled onions: In a small saucepan over medium heat, add the water, white wine vinegar, sugar, salt, peppercorns, coriander seeds and bay leaves. Bring the mixture to a boil and then add the onions. Remove the pan from the heat and set aside.
4. Assemble the sandwich: Drizzle the olive oil over the sliced bread. Place the bread into a large skillet over medium heat and toast until golden brown.
5. Place the bread on a flat surface and spread the cream cheese evenly between the 4 slices. Sprinkle the dill fronds evenly across the bread and then zest the remainder of the lemon across the slices of bread.
6. Cut the lemon in half and juice onto the rested salmon. Divide the salmon between 2 slices of bread. To the salmon with the pickled onions and place the remaining pieces of bread on top.
*Richard’s* *Roasted* *Salmon* *and* *Potatoes*
_Makes_ _2-4_ _servings_
*INGREDIENTS*
*Salmon*
1 pound (16 ounces) center cut salmon, skin on
Kosher salt
Freshly ground black pepper
3 tablespoons olive oil
1 lemon, sliced, seeds removed
½ cup mixed soft herbs, such as parsley, dill, chives
8 ounces boiled pee wee potatoes, cut in half
*Buttermilk* *Dressing*
½ cup buttermilk
½ cup mayonnaise
1 lemon, zested and juiced
2 teaspoons prepared Horseradish
1 teaspoon fresh dill
½ teaspoon dried onion powder
½ teaspoon dried garlic powder
½ teaspoon fresh chives
½ teaspoon fresh parsley
Kosher salt
Freshly ground black pepper
*Assembly*
4 ounces pickled beets
*PROCEDURE*
1. Make the salmon and potatoes: Preheat your oven to 350℉. Season the salmon liberally with salt and pepper.
2. In a roasting pan, add the olive oil. Place the salmon, skin side down and then layer with lemon and herbs.
3. Place the boiled potatoes into the pan, surrounding the salmon. Season the potatoes with salt and pepper and place into the oven until the salmon is cooked through, about 20 minutes.
4. Make the buttermilk dressing: In a large mixing bowl, combine the buttermilk, mayonnaise, lemon zest and juice, horseradish, dill, onion powder, garlic powder, chives and parsley. Season the mixture with salt and pepper.
5. Assemble: toss the potatoes in the buttermilk dressing and serve with pickled beets alongside the salmon.
0:00 Introduction
0:32 Level 1: Talking Salmon
1:06 Level 2: Next Level Salmon
6:55 Level 3: Next Level Assembly
Russ & Daughters Appetizers NYC Best Bagel & Lox
In our Russ & Daughters Appetizers NYC Best Bagel & Lox, we visit this iconic New York City family-owned business to get their best selling classic bagel and lox sandwich and also speak with the 4th-generation owners Niki Russ Federman and Joshua Russ Tupper about the joys and struggles of running their Lower East Side shop, which has been in business since 1914.
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Ina Garten's Cured Salmon with Dill and Pernod | Barefoot Contessa | Food Network
Ina uses a salt and spice cure topped with an anise-flavored liqueur to create a flavorful Scandinavian-inspired appetizer!
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Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
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!
Salmon Cured with Dill and Pernod
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 2 days 15 min (includes curing time)
Active: 15 min
Yield: 20 to 30 servings
Ingredients
1 (3-pound) center-cut fresh salmon fillet
1 large bunch of fresh dill, plus extra for garnish
1/2 cup kosher salt
1/2 cup sugar
2 tablespoons of Pernod
2 tablespoons whole peppercorns, crushed
1 tablespoon whole fennel seeds, crushed
Thin, dark pumpernickel bread, for serving
Gravlax Sauce, for serving, recipe follows
Gravlax Sauce:
2 tablespoons Dijon mustard
1 tablespoon honey mustard
1 teaspoon whole-grain mustard
1/2 teaspoon ground mustard
1 1/2 tablespoons sugar
2 1/2 tablespoons good white wine vinegar
2 1/2 tablespoons good olive oil
1 1/2 tablespoons grapeseed oil
2 tablespoons minced fresh dill
1/2 teaspoon kosher salt
Directions
Cut the salmon fillet in 2 pieces crosswise and place one piece in a deep dish, skin side down. Combine the salt, sugar, peppercorns, and fennel seeds in a small bowl. Wash and shake dry the dill and arrange it over the fish. Sprinkle dry mixture evenly over the dill and salmon. Add Pernod over the top of salmon. Place the other piece of salmon over the dill and spices, skin side up. Cover the dish with plastic wrap or aluminum foil. Place a smaller dish on top of the plastic wrap and weight it with heavy cans. Refrigerate the salmon for at least 2 to 3 days, turning it every 12 hours and basting it with the liquid that collects.
To serve, lay the salmon fillets flat on a cutting board and scrape off most of the dill and spices. Slice with a long, thin knife, as you would for smoked salmon. Lay the slices of bread on a cutting board, spread with the Gravlax Sauce, and place a slice of salmon on top, covering the bread completely. Cut each bread slice in half, decorate with a sprig of dill, and serve at room temperature.
Gravlax Sauce:
Yield: 3/4 cup
Whisk together the Dijon mustard, honey mustard, whole-grain mustard, ground mustard, sugar, and vinegar in a medium bowl. Combine the olive and grapeseed oils in a small measuring cup. Slowly add the oil mixture to the mustard mixture, whisking constantly, until emulsified. Stir in the dill and salt.
Cook’s Note
In this episode, Ina made 2 servings of the salmon.
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Ina Garten's Cured Salmon with Dill and Pernod | Barefoot Contessa | Food Network
Everything Bagel Potato Salad Recipe
NYC Everything Bagel Potato Salad
As you take a bite of the juicy plump shrimp and sweet pineapple you are instantly transformed to a tropical vacation.
Asian Shrimp and Pineapple Salad Recipe. This is super easy #comfortfood that is the perfect juicy make ahead recipe. Happy Cooking!When you are in need of a happy bright meal that will make you instantly relax and smile make this shrimp salad. It is so juicy and tropical. Also you will love how easy it is. This recipes is inspired by one of our top NYC restaurants we eat at. Tom and me go to this amazing restaurant called Pig and Kho in the Lower East Side in NYC. They had a version of this as a special and it was so good that I went home and started testing out my own recipe. I remember being in the loud trendy restaurant instantly feeling refreshed and as life was becoming more vacation like every bite.
May this recipe makes you appreciate life and the simplistic fun you can have with good food and happy thoughts. I am always super grateful to cook with you and I hope you love this recipe it makes you and your family smile.
NYC Everything Bagel Potato Salad
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Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Course: Side Dish
Cuisine: American
Servings: 6 people
Author: Jay
Ingredients
2 pounds small red potatoes (cut in half)
4 cups chicken stock
8 oz cream cheese
2 tablespoons sour cream
1 lemon (juice and zest)
1 teaspoon white wine vinegar
1/2 cup extra virgin olive oil
3 scallions (chopped)
2 tablespoons chives
2 tablespoons everything bagel seasoning (1 tbsp mix in and 1 on top to serve)
1 teaspoon salt
1 teaspoon pepper
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