How To make Seafood Glace'
2 Envelopes unflavored gelatin
1/2 c Cold water
10 oz Cans consomme'
1 tb Lemon juice
2 tb Finely chopped green onion
2 tb Finely chopped curly
Parsley 1/2 ts Tabasco
3 Dz boiled shrimp or
-crawfish, Or 1/2 lb fresh crabmeat 2 To 3 dz crackers
Mayonnaise Curly parlsey sprigs Recipe 1 Pour gelatin in 1/2 cup cold water and stir. 2 Heat consomme' until hot, but not boiling. 3 Add lemon juice, chopped green onion, parsley, tabasco, and the dissolved gelatin mixture to the consomme' and stir. 4 Grease 3 egg holders or small muffin tins. 5 Put seafood in the bottom of each holder or tin. 6 Pour the consomme mixture over the seafood, cover, and refrigerate 6-8 hours. 7 Unmold and serve on plain crackers thinly spread with mayonnaise and garnish each with a sprig of parsley.
How To make Seafood Glace''s Videos
Miso-Marinated Sea Bass with Shiitake Soy Glaze Sauce - How To Series
There may be no better tasting fish than Chilean Sea Bass; the meat is absolutely rich in taste and flavor not to mention buttery meat that is ever so succulent. This week Master Sushi Chef Hiroyuki Terada shows you how to make this dish that has been on our menu for the last 6 years. If you can't find Chilean Sea Bass, substitute Cod instead.
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About Master Sushi Chef Hiroyuki Terada:
Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on YouTube.
At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef's School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public.
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Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro's custom specked knife.
For more information on these knives, contact David Holly at david@knifemerchant.com or visit knifemerchant.com
Let us know how you enjoy your Minonokuni.
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Demi Glace The King of All Sauces | Chef Jean-Pierre
Hello There Friends! Today I make Demi Glace, this sauce is quite a process to make. Although it yields the best results that you could ever hope for in a sauce! So much flavour all packed into a delicious sauce. Come and learn how to make the King of All Sauces in this easy to follow video! Let me know what you think in the comments below.
RECIPE LINK:
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PRODUCTS USED BY CHEF:
❤️ Wusthof Chef's Knife:
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❤️ Signed copy Chef Jean-Pierre's Cookbook:
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Salmon in a Brown Sugar Glaze a Pier 33 Gourmet recipe
Salmon in a Brown Sugar Glaze a Pier 33 Gourmet recipe
Ingredients:
2 Pier 33 Gourmet Salmon Portions
Olive oil
Salt and pepper
¾ cup. Brown sugar
¾ cup. Mustard
Preparation:
1) Add olive oil and season Pier 33 Gourmet Salmon with salt and pepper.
2) Heat skillet over medium heat. When the pan is hot, add the olive oil. Place the fillets in the pan, cook salmon for about 4 minutes per side.
3) While the salmon is getting ready, mix the brown sugar and the mustard un a bowl.
4) Lower heat and apply the sauce to the salmon, until the sauce is caramelized.
SALMON WITH BROWN SUGAR & MUSTARD GLAZE || SEAFOOD || A TASTE OF K
The pasta used in this video was made using this same concept, minus the chicken.
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NO ONE WAY TO CREATE A DISH, FROM MY KITCHEN TO YOUR BELLY ~K
#atasteofk #tasteofk_ #cookingwithk #salmon #brownsugar #mustard #glaze
BLove's Smackalicious Seafood Sauce! Spicy Ginger Glaze Sauce! Holiday Recipes!
Hi Guys! I know its been some time since I filmed a video! So here we go! You know how life gets! Butttt I miss you just as much as you miss me, maybe even MORE! I wanted to bring to you guys, my rendition of the Bloves Smackalicious Sauce. So I decided to take a look at the ingredients, delete what wasnt appealing to my tastebuds and overload on what was. Annnnd from that Blove inspiration, we have created an offspring! The infamous Ginger Glaze Sauce! Perfect for Rotisserie chicken, baked flavored wings, and grilled foods. Not sure how its going to taste with Seafood, but when you try it, since im allergic, let me know!
Hope to hear from you soon!
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Heres the ingredients-
Cant Believe Its not Butter Light
1/2 Garlic clove
Brown Sugar
Pickled Ginger
Vinegar
Cayenne Pepper
Crushed Pepper
1 whole onion
Hot Sauce
Suggestions? Collabs? Biz?
Email me @cookingwithamazinggrace@gmail.com
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Atlantic Salmon with Hoisin Glaze with Chef Rick Moonen
Check out how this Chef Rick Moonen recipe celebrates the homegrown freshness of True North Atlantic Salmon! Learn how to broil your salmon to perfection.
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