Gordon Ramsay Demonstrates How To Cook The Perfect Alaskan King Salmon | Season 1 Ep. 1 | THE F WORD
Gordon Ramsay shows us how to cook Alaskan King salmon.
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FOX has ordered THE F WORD, a bold new food variety show from award-winning chef and series host Gordon Ramsay. Based on his hit U.K. series of the same name, each distinctive and fast-paced hour will combine good food and good cooking with Ramsay’s passion, energy and humor into a one-of-a-kind LIVE series. THE F WORD is scheduled to premiere in 2017 on FOX.
On THE F WORD, foodie families from across the U.S. will battle it out in an intense, high-stakes cook-off. In addition to impressing Ramsay, each team must win over the hearts and taste buds of the diners, celebrities and VIP guests whom they’re serving.
Throughout each hour-long episode, cooking competition meets variety show as Ramsay chats with surprise guests and VIPs in the dining room, hosts live remotes with people from across the country, and appears weekly in unique field segments with fans, foodies and culinary experts.
Gordon Ramsay Demonstrates How To Cook The Perfect Alaskan King Salmon | Season 1 Ep. 1 | THE F WORD
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Chef: Find a fresh spin on gazpacho, hummus & succotash
Chef Julie Andrews from UW Health at the American Center shares a fresh twist on three summer recipes: hummus with beets, watermelon gazpacho and grilled corn succotash. Mmmm!
How to Make Butter-Basted Fish Fillets and Succotash with Corn and Red Pepper
Host Bridget Lancaster cooks the easiest Butter-Basted Fish Fillets with Garlic and Thyme, ingredient expert Jack Bishop talks frozen seafood, and gadget critic Lisa McManus reveals her top picks for spatulas. Finally, test cook Elle Simone Scott makes Succotash with Butter Beans, Corn, and Red Pepper.
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The Insanely Good Southern Lima Beans You've Never Tried Before | #SoulFoodSunday
The Insanely Good Southern Lima Beans You've Never Tried Before | #SoulFoodSunday - Today's #SoulFoodSunday is our favorite southern lima beans with smoked turkey legs recipe! These delicious beans are perfect for a comforting Sunday dinner. If you're looking for a delicious and easy dish to make on a Sunday or any day for that matter, then you need to try Southern Lima Beans ASAP! These beans are cooked to perfection and will fill you up and leave you feeling satisfied. So make sure you add this recipe to your rotation today!
Lima/Butter Beans
Ingredients:
1 lb. Large Dried Lima Beans
1 large Smoked Turkey Leg or Ham Shank
8 - 9 cups Chicken Stock or Broth, can use 2 tbsp of either Better than Turkey or Chicken Bouillon
Salt and Pepper to taste
How to Hot Flash Beans
Clean and sort your beans.
Rinse in a colander with cold water. Add the beans to a large pot and cover them with about 2 inches of water. Bring the water to a boil over high heat, leave the pot uncovered and cook the beans for about 5 minutes. Remove pot from the heat and soak the beans. Let the beans soak in the hot water for 1 hour. Drain the beans into a colander, rinse and then cook according to your this recipe. Enjoy!
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Salmon with Corn and Avocado Succotash
2 tbsp. olive oil
1 piece skinless salmon fillet
1 tsp. cayenne pepper
salt
Pepper
2 tbsp. fresh lime juice
2½ c. fresh corn kernels
6 oz. green beans
2 plum tomatoes
½ medium Red Onion
1 avocado
¼ c. torn fresh parsley
Heat 1 tablespoon oil in a large skillet over medium-high heat. Season the salmon with the cayenne and 1/2 teaspoon salt and cook until golden brown and opaque throughout, 3 to 4 minutes per side.in a large bowl, whisk together the lime juice, remaining tablespoon oil and 1/2 teaspoon each salt and pepper. Add the corn, green beans, tomatoes, and onion and toss to combine. Fold in the avocado and parlsey
Pan-Seared Scallops & Summer Succotash | Chef Evan Munley
Welcome to The Chef's Kitchen Healthy Fine Dining Series. We are in the kitchen with Chef Evan Munley of The Settlers Inn where we will be making Pan-Seared Scallops & Summer Succotash with a local tomato broth over seared kale. Also in the kitchen is Jason M. Finney, of St. Luke’s University Health Network along with the Pocono Mountain Visitor Bureau.
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