Garlic Ginger Basil Salmon A Food Stylists Nightmare

This very delicious salmon video recipe features a classic flavor profile from Southeast Asia - garlic, ginger, and basil - all playing together in a slightly sweet, slightly spicy sauce. People are always looking for easy and quick salmon recipes, and this is both. As an added bonus, the fragrant sauce will scent your kitchen with more than the smell of seared salmon.
There really isn’t anything to not like about this recipe…unless you are a food stylist. I cant think of a harder recipe to make look great in a photo. The chopped basil turns dark green as soon as it hits the sauce, and against the coral fish, looks almost black. In fact, as I admit in the video, I almost skipped the basil knowing what dark horrors it would inflict on my beautiful sauce.

Luckily, I didn’t succumb to such superficial concerns as the flavor the herb gives the salmon is critical. When cooking, the form verses function debate is always settled with a fork. By the way, you can make three equally delicious versions of this by using cilantro, or mint, in place of the basil. Enjoy!



Ingredients:
2 center-cut salmon fillet
salt to taste
1 tbsp minced fresh ginger
2 cloves crushed garlic
1/4 cup rice vinegar
2 tbsp brown sugar
hot chili sauce to taste (I used 1/2 tsp)
1 tsp soy sauce
1/4 cup water
2 tbsp chopped basil

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Loaded garlic mash potatoes

LOADED GARLIC MASHED POTATOES

 

Make this holiday feast a memorable one! Nothing beats a Loaded garlic mash potatoes that has full of flavors. Add a sprinkle or two  bacon bits for a crunch, a side of sour cream and you got yourself a loaded mash potatoes that will amaze your friends and family this season.

INGREDIENTS

3-4 small potatoes,peeled & cubed

3 to 4 garlic cloves

1/2 to 1 stick  of unsalted butter

1/2 cup of chopped green onions

1/4 teaspoon of salt

1 teaspoon of black pepper

3-4 tablespoons of milk 

TOPPINGS

1/2 cup of grated cheese

Sour cream

Bacon bits 

1-2 teaspoons of chopped onions for garnish

Serves about 4-5

Direction:

Boil the potatoes along with the garlic together. Once the potatoes are cooked through, drain. In a mixer, add your potatoes & garlic, butter and blend or whisk on medium. Once its well blended, set your mixer to low, add salt, black pepper and gradually add the milk until it looks nice and fluffy. Add the green onions in and blend a few times more.

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Scoop the mash potatoes into a microwavable serving dish, sprinkle the grated cheese evenly and microwave for about 30 seconds to 1 minute or until the cheese is melted. 

Toppings: Sprinkle the bacon bits and green onions evenly. Serve along side the sour cream. 

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Singapore Prawn Noodles Chilli Garlic Prawn Noodles

Singapore Noodles with Shrimp

Ingredients

Fresh Noodles - 400 gms

Prawns medium sized - 20 nos

Capsicum thickly sliced - ¼ cup

Capsicum finely chopped – ¼ cup

Onion thickly sliced - ¼ cup

Onion finely chopped - ¼ cup

Ginger minced - 1 tsp

Readymade Sweet chilli garlic sauce – ¼ cup or see below tips for homemade version

Sugar – ¼ tsp

Chilli powder / paprika – ¼ tsp

Salt – ¼ tsp

Peanut oil or Vegetale oil - 3 tsp

Singapore Prawn Noodles

Method

1. Marinate the prawns with sweet chilli garlic sauce, sugar, chilli powder  and salt for atleast 15 mins.

2. Heat 1 tsp oil in a wok, when wok is smoking hot add thickly sliced capsicum and onions, quickly stir fry for a minute to retain its crunchiness, remove onto a plate and set aside.

3. In the same pan heat 2 tsp oil, add chopped onions, capsicums and minced ginger stir fry for a minute.

4. Next add marinated prawns along with the marinate sauce to the onion mixture in the pan, add a tbsp of water and cook until prawns are done and sauce had slightly thickened.

5. Now add the noodles to the pan and stir fry until the sauce is well coated on the noodles.

6. Finally add the sliced sautéed onion and capsicum to the noodles, stir well and serve.

Chefs tips

1. I have used fresh noodles for this recipe, fresh noodles have chewy texture when compared to dried noodles. If fresh noodles are not available try substituting it with dried noodles. Cook the dried noodles al dente as per box instructions,  drain the cooked noodles,  toss with generous oil and set aside.

2. This recipe uses store bought sweet chilli garlic sauce you can replace it with homemade chilli garlic sauce. Soak 4 to 5 kashmiri red chilies and 2 to 3 peeled garlic cloves in ¼ cup boiling water for 5 mins, drain the soaked chilli and garlic and grind to smooth paste with 1 tsp vinegar and 2 tsp sugar.

3. When using homemade chilli garlic sauce for this recipe mix 1 tsp corn-flour diluted in 2 tbsp cold water to the homemade sweet chilli garlic sauce.

Chilli Garlic Prawn Noodles

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Fresh Tomato Pasta Toss with Grilled Garlic Shrimp

One of my favorite ways to incorporate the fabulous Sammie tomato into my summer meals, which just appeared for the first time this season at Sweet Corn Charlies Produce, is bruschetta.  A chopped relish of sorts which includes tomato, garlic, onion, basil and olive oil served over grilled bread.  It dawned on me, that if the tomato concoction is so delicious on bread, that it must be even better over pasta.  It was and the best part, besides the pasta, there was no cooking involved.  Perfect for those hot upcoming summer nights. 

Prepare the tomato mixture about 1-2 hours before dinner to allow the flavors to come together.  In addition to the tomato, onion, garlic, basil, salt, and olive oil, I also added just a touch of balsamic vinegar.  Cook the pasta according the directions and, meanwhile grill the shrimp which was coated in a little chopped garlic, lemon juice, hot pepper flakes and olive oil.  Make sure to grill some lemons halves to drizzle over the shrimp while still hot. 

When the pasta has been cooked to al dente, drain and turn immediately in a large bowl.  Top with the tomato mixture and toss well to combine.  Serve with grilled shrimp and french bread.   

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Flank Steak with Cabrales Cheese and Warm Garlic Orange Sherry Vinaigrette

This video recipe for Flank Steak with Cabrales Cheese, reminds me of my theory that Americans fondness for blue cheese as a garnish for burgers, steak, and other foods, can be traced all the way back to the Buffalo chicken wing.

Now, Ive done no research, nor will I, as I find it easier to simply guess about these kind of things, but think about it - who was crumbling blue cheese on their hamburgers before the chicken wing made it socially acceptable to eat our traditional meats and poultry with this funky addition?

This delicious incarnation features juicy flank steak topped with Spains famous Cabrales blue cheese. This flank steak recipe is simple to make, and even if your grilling days are over this season, you can pan sear or use a grill pan inside to make this dish. Enjoy!

Click here for ingredients and transcript

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Garlic and Thyme Chicken with Potatoes

Serving 1 breast and 1 cup of potatoes / 7 points



2 garlic cloves

1 tsp. dried thyme leaves

½ and 1/8 tsp salt

2 (9 oz) bone in chicken breast halves

1/8 tsp. freshly ground pepper

½ lemon, cut into 4 slices

2 (5 oz) red potatoes, each cut into eighths

1 small onion, chopped

1 tsp. olive oil



Preheat oven to 350. Chop the garlic, thyme and ½ tsp. of the salt into a thick paste. Gently separate the skin from the breast meant and spread the paste onto the meat. Smooth the skin back into place and season with pepper. Place lemon slices on top of the breasts, slightly overlapping, and place the breast at one end of the broiler pan. Toss together the potatoes, onion, oil and remaining 1/8 tsp.. salt on the other end of broiler pan; spread mixture to form one layer. Bake until chicken is cooked through and the potatoes are tender, about 30 minutes. Preheat broiler, Broil the chicken and potatoes 6 inches form the heat until browned. 3 -4 minutes. Remove skin.

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