Monday: Basic Knife Skills, Following A Recipe, Measuring and Weighing Ingredients. How To Prepare Breakfast Foods: Fluffiest Pancakes, Breakfast Sausage, Hashbrown Casserole, Egg Preparation
Tuesday: How to Prepare Poultry: Southern Fried Chicken, Roast Herb Chicken, BBQ Chicken, Roast Summer Vegetables
Wednesday: How to Prepare Meats: Grilled Steak with Herb Butter, Roast Breaded Pork Chops, Veggie Fried Rice, Baked Potatoes, Broccoli Cheese Sauce
Thursday: How to Prepare Sandwiches, Tomato Mozzarella Panini, Ultimate Grilled Pimento Cheese, Philly Cheese steak, Pomme Frites
Friday: How to Prepare Seafood, Pan Seared Salmon, Homemade Baked Fish Sticks, Bang Bang Shrimp, Fish and Chips, Spinach Maria, Hush Puppies
- Orientation/cleaning/food safety/teamwork/equipment/etiquette
- Knife use and safety/cleaning/sharpening/maintenance
- Types of cutting boards
- The claw
- Mise en place
- Eggs poached/fried/scrambled with cheese/veggie frittata
- Blueberry pancakes/whip/homemade sausage/hashbrown casserole
- Safe handling of poultry
- Cross contamination
- Plating techniques
- Breading procedures
- Frying chicken/proper cooking temperature
- Roasting bone in chicken
- Seasoning and flavoring
- Grilling BBQ chicken skewers/BBQ sauce
- Cutting & roasting seasonal vegetables
- The right steak for the right cooking method
- Marinades and rubs
- Roast garlic herb compound butter
- Cooking temperatures and degrees of doneness
- Plating techniques
- Grilled steaks
- Three step breading method
- Breaded roast pork chops
- Baked potatoes/butter/sour cream and fresh chive
- Making cheese sauce/steamed broccoli
- Pork fried rice/wok use
- What defines a sandwich
- Cold vs hot sandwiches
- Proper spread application
- Types of breads
- Plating techniques
- Grilled pimento cheese sandwich
- Philadelphia cheese steak sub/mushrooms/peppers
- Handmade pomme frites
- How to choose seafood
- Freshness check
- Plating techniques
- How to bread fish
- Frying seafood
- Pan searing seafood/salmon
- Baked fish sticks
- Bang bang shrimp/sauce
- Fish & chips/Spinach maria/Homemade hush puppies
Fluffiest Blueberry Pancakes
PREP TIME: 10 minutes
COOK TIME: 10 minutes
TOTAL TIME: 20 minutes
YIELD: 4-6 pancakes
- 3/4 cup milk
- 2 tablespoons white vinegar
- 1 cup flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 2 tablespoons melted butter
- 1+ cup fresh blueberries
- more butter for the pan
- Mix the milk and vinegar and let it sit for a minute or two (you’re making “buttermilk” here).
- Whisk the dry ingredients together.
- Whisk the egg, milk, and melted butter into the dry ingredients until just combined. (Don’t over mix)
- Heat a nonstick pan over medium heat.
- Melt a little smear of butter in the pan (essential for giving a yummy golden brown crust).
- Pour about 1/3 cup of batter into the hot skillet and spread it flat-like (it will be pretty thick).
- Arrange a few blueberries on top. Cook until you see little bubbles on top and the edges starting to firm up.
- Flip and cook for another 1-2 minutes until the pancakes are sky-high fluffy and cooked through.
- Serve with butter and maple syrup.
Breakfast Sausage Patties
It’s easy to make homemade breakfast sausage patties, and the result is juicy and flavorful. This delicious recipe contains no added sugar.
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
- 1 lb. ground pork 85% lean
- 1 teaspoon Diamond Crystal kosher salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- ¼ teaspoon cayenne pepper
- 1 tablespoon olive oil
- In a medium bowl, use your hands to mix the ground pork and the spices. Shape the mixture into eight balls, then press on each ball to form patties, 2 oz each, ½-inch thick.
- Gently press your thumb into the middle of each patty to create a shallow dimple. This helps the patties hold their shape while they cook.
- Heat the oil in a large (14-inch) nonstick skillet over medium-high heat, about 2 minutes. Swirl to coat.
- Place the patties on the skillet (you might need to cook them in two batches). Cook them until they are browned and cooked through, about 2 minutes per side. Their internal temperature should reach 160 degrees F. To check with a thermometer, insert the thermometer sideways into the patty, pushing it into the middle.
Restaurant-Style Hashbrown Casserole
Prep: 10 mins
Cook: 1 hr
Total: 1 hr 10 mins
Yield: 1 9×13-inch casserole
- 1 (2 pound) package frozen hash brown potatoes, thawed
- 1 (10.75 ounce) can condensed cream of chicken soup
- 2 cups shredded Cheddar cheese
- ½ cup chopped onion
- ½ cup butter, softened
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9×13-inch dish with nonstick cooking spray.
- Gently mix potatoes, soup, cheese, onion, butter, salt, and pepper in a large bowl. Pour into the prepared dish.
- Bake in the preheated oven until browned, about 45 minutes.
Vegetable frittata is a great way to use up leftover vegetables to make an easy inexpensive vegetarian meal that works for breakfast, lunch or even dinner.
SERVINGS 4 servings
PREP TIME 10 mins
COOK TIME 15 mins
TOTAL TIME 25 mins
- 6 eggs
- ¼ cup whole milk yogurt
- 1 cup shredded mozzarella cheese divided
- ¼ cup red onions chopped
- 1 cup mushrooms chopped
- 8-10 stalks asparagus ends trimmed and chopped
- ¼ cup cilantro chopped
- ½ cup cherry tomatoes sliced
- Preheat the oven to 425° degrees.
- Whisk together the egg, yogurt, half the shredded mozzarella cheese and salt & pepper; set mixture aside.
- Heat olive oil in an oven safe pan or cast iron pan. Add onions, mushrooms and asparagus and cook for 3-5 minutes until the vegetables soften.
- Pour the egg mixture on top of the cooked vegetables. Place sliced cherry tomatoes on top and add the remaining cheese.
- Bake uncovered in the preheated oven until the center is set, and not jiggly, about 10-15 minutes
Buttermilk-Brined Southern Fried Chicken
Prep: 85 mins Cook: 40 mins Active: 45 mins Brining Time: 3 hrs Total: 5 hrs 5 mins
Serves: 3 to 4 servings
For the Spice Mix:
- 2 tablespoons paprika
- 2 tablespoons freshly ground black pepper
- 2 teaspoons garlic powder
- 2 teaspoons dried oregano
- 1/2 teaspoon cayenne pepper
For the Buttermilk Brine:
- 1 cup buttermilk
- 1 large egg
- Kosher salt
For Finishing the Chicken:
- 1 whole chicken, about 4 pounds, cut into 10 pieces or 3 1/2 pounds bone-in, skin-on breasts, legs, drumsticks, and/or wings
- 1 1/2 cups all purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 4 cups vegetable shortening
- Combine the paprika, black pepper, garlic powder, oregano, and cayenne in a small bowl and mix thoroughly with a fork.
- Whisk the buttermilk, egg, 1 tablespoon salt, and 2 tablespoons of the spice mixture in a large bowl. Add the chicken pieces and toss and turn to coat.
- Transfer the contents of the bowl to a gallon-sized zipper-lock freezer bag and refrigerate for at least 3 hours, and up to overnight, flipping the bag occasionally to redistribute the contents and coat the chicken evenly.
- Whisk together the flour, cornstarch, baking powder, 2 teaspoons salt, and the remaining spice mixture in a large bowl. Add 3 tablespoons of the marinade from the zipper-lock bag and work it into the flour with your fingertips. Remove one piece of chicken from the bag, allowing excess buttermilk to drip off, drop the chicken into the flour mixture, and toss to coat. Continue adding chicken pieces to the flour mixture one at a time until they are all in the bowl. Toss the chicken until every piece is thoroughly coated, pressing with your hands to get the flour to adhere in a thick layer.
- Adjust an oven rack to the middle position and preheat the oven to 350°F. Heat the shortening or oil to 425°F in a 12-inch straight-sided cast-iron chicken fryer or a large wok over medium-high heat. Adjust the heat as necessary to maintain the temperature, being careful not to let the fat get any hotter.
- One piece at a time, transfer the coated chicken to a fine-mesh strainer and shake to remove excess flour. Transfer to a wire rack set on a rimmed baking sheet. Once all the chicken pieces are coated, place skin side down in the pan. The temperature should drop to 300°F; adjust the heat to maintain the temperature at 300°F for the duration of the cooking. Fry the chicken until it’s a deep golden brown on the first side, about 6 minutes; do not move the chicken or start checking for doneness until it has fried for at least 3 minutes, or you may knock off the coating. Carefully flip the chicken pieces with tongs and cook until the second side is golden brown, about 4 minutes longer.
- Transfer chicken to a clean wire rack set in a rimmed baking sheet, season lightly with salt, and place in the oven. Bake until thickest part of breast pieces registers 150°F (65.5°C) on an instant-read thermometer, and thigh/drumstick pieces register 165°F (74°C), 5 to 10 minutes; remove chicken pieces as they reach their target temperature, and transfer to a second wire rack set in a rimmed baking sheet, or a paper towel-lined plate. Season with salt to taste. Serve immediately—or, for extra-crunchy fried chicken, proceed to step 7.
- Place the plate of cooked chicken in the refrigerator for at least 1 hour, and up to overnight. When ready to serve, reheat the oil to 400°F. Add the chicken pieces and cook, flipping them once halfway through cooking, until completely crisp, about 5 minutes. Transfer to a wire rack set on a rimmed baking sheet to drain, then serve immediately.
This roast chicken is foolproof and fantastic. Plus, it’s versatile enough for a weeknight dinner or weekend dinner party.
Total: 1 hr 30 mins
Active: 30 mins
- 2 tablespoons unsalted butter, softened
- 5 garlic cloves, 1 minced
- 1/2 teaspoon minced rosemary plus 2 rosemary sprigs
- 1/2 teaspoon minced thyme plus 2 thyme sprigs
- 1/2 teaspoon finely grated lemon zest
- Salt and freshly ground pepper
- 6 pieces bone in chicken breast or thigh
- 1 large onion, cut into 8 wedges
- 1 lemon, cut crosswise into 8 rounds
- 1/2 cup chicken stock or low-sodium broth
- Preheat the oven to 425° and position a rack in the lower third of the oven. In a bowl, mix the butter with the minced garlic, minced herbs and the lemon zest and season with salt and pepper.
- Pat the chicken dry. Rub the herb butter under the skin and the rest over the chicken; season with salt and pepper.
- Set the chicken on a rack in a roasting pan. Scatter the onion, lemon, garlic cloves and herb sprigs and add 1/2 cup of water.
- Roast for about 20 minutes until an instant-read thermometer inserted in the inner thigh registers 160°.
Grilled BBQ Chicken Kabobs
Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes Servings: 6
- 2 tsp brown sugar
- 1 1/2 tsp smoked paprika
- 1 1/2 tsp kosher salt
- 1 tsp chili powder
- 1 tsp dried minced onion flakes (or onion powder)
- 1 tsp garlic powder
- 1/2 tsp dried thyme
- 1/2 tsp black pepper
- 2 lbs chicken breast, cut into 1/2 – 1 inch pieces
- drizzle of olive oil
- green bell pepper, cut into 1/2 -1 inch pieces
- red onion, peeled and cut into 1/2 – 1 inch pieces
- fresh pineapple, cut into 1/2 – 1 inch pieces
- 8-12 slices center cut bacon, cut into 3 shorter pieces
- 1/2 cup your favorite bbq sauce
- minced fresh parsley, for garnish
- pinch of black pepper, for garnish
- If using metal skewers, no prep is needed. If using wooden skewers, soak them in water for at least 30 minutes so they don’t burn too much.
- Combine spice rub ingredients in a small bowl and toss to combine.
- Add chicken pieces, bacon and oil in a mixing bowl and toss with about 2/3 of the rub. I like to use my hands to really massage the rub into the meat.
- To another mixing bowl, add green pepper, onion, and pineapple. Toss with remaining rub.
- Wrap bacon pieces around the chicken, in a “C” shape, with the chicken inside. Thread bacon wrapped chicken, peppers, onion, and pineapple onto kabob skewers, alternating as desired.
- TO GRILL:
- Lightly oil grill grates and heat over MED-HIGH heat. Grill kabobs 8-11 minutes, turning every few minutes, until cooked through and lightly charred on all sides. Baste with bbq sauce on both sides and cook 1 additional minute on each side to caramelize.
- Once cooked (using either method), sprinkle kabobs with a bit of fresh parsley and extra black pepper (if desired). Serve with extra bbq sauce and enjoy!
ROASTED SUMMER VEGETABLES
Roasted Summer Vegetables are a super easy side dish and can be served as a simple side or added to enhance several other dishes.
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
- 2 zucchini (about 1.25 lbs.) ($1.22)
- 1 yellow squash (about 0.5 lbs.) ($0.48)
- 1 small red onion (about 0.5 lbs.) ($0.70)
- 1 red bell pepper ($1.79)
- 2 Tbsp olive oil ($0.26)
- 1 tsp dried basil ($0.10)
- salt and pepper to taste ($0.05)
- 1/4 cup chopped fresh parsley (optional) ($0.25)
- Preheat the oven to 400ºF. Wash and chop the vegetables into approximately 1-inch pieces.
- Spread the vegetables out over a large baking sheet (or two, if needed) so they’re in a single layer and not piled on top of one another. Drizzle the olive oil over top, then add the basil and a pinch of salt and pepper. Toss the vegetables until they’re evenly coated in oil and spices.
- Roast the vegetables for 20 minutes, stirring once or twice until the vegetables are just soft and browned on the edges. Taste the vegetables and add another pinch of salt if desired. Sprinkle fresh chopped parsley over top just before serving.
Steak Marinade For Sirloin
Yield:1 1/3 cups
- ⅓ cup soy sauce
- ½ cup olive oil
- ⅓ cup fresh lemon juice
- ¼ cup Worcestershire sauce
- 1 ½ tablespoons garlic powder
- 3 tablespoons dried basil
- 1 ½ tablespoons dried parsley flakes
- 1 teaspoon ground white pepper
- ¼ teaspoon hot pepper sauce (Optional)
- 1 teaspoon dried minced garlic (Optional)
- Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.
- Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.
Garlic Herb Compound Butter for Steak
PREP TIME5 minutes
COOK TIME0 minutes
TOTAL TIME5 minutes
SERVINGS 8 Tablespoons
Garlic Herb Compound Butter. Fresh garlic and herbs make a delicious compound butter. Perfect for steaks, corn on the cob or to spread on fresh bread!
- 1 stick butter ½ cup, softened
- 1 ½ teaspoons lemon juice
- ½ teaspoon salt or to taste
- 1 clove garlic minced
- 3 tablespoons fresh parsley chopped
- 1 ½ tablespoons fresh chopped herbs basil, oregano, rosemary etc
- ¼ teaspoon black pepper
- Combine all ingredients in a bowl and mix until well combined.
- Place on a piece of plastic wrap and roll into a log. Twist ends to seal well.
- Refrigerate at least 1 hour.
- Slice into rounds and enjoy on steaks, vegetables, or bread.
Crispy Breaded Pork Chops (Baked)
PREP TIME 10 minutes
COOK TIME 17 minutes
TOTAL TIME 26 minutes
SERVINGS 4 servings
This juicy breaded pork chops recipe is quick and easy to prepare!
- 4 pork chops boneless center loin, 1″ thick
- 1 egg whisked
- 1/4 cup flour
- 1/2 cup Italian breadcrumbs
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon garlic powder
- salt & pepper to taste
- 1 tablespoon olive oil or as needed
- Preheat oven to 425°F and line a rimmed baking sheet with parchment paper.
- In a shallow bowl combine breadcrumbs, Parmesan cheese, garlic powder, and salt and black pepper.
- Season flour on a shallow plate with salt to taste. In another shallow bowl add the whisked egg.
- Dab the pork chops dry with a paper towel and lightly dredge in flour. Dip the pork chop into the egg, making sure to coat all sides. Dip the pork chop into the bread crumb mixture.
- Heat olive oil In a frying pan over medium-high heat. Brown pork chops for 1 minute per side.
- Add to the prepared baking sheet and bake for about 12-14 minutes or until they reach an internal temperature of 145°F. Do not overbake.
- Rest 5 minutes before serving.
Prep time: 5 MINUTES cook time: 10 MINUTES total time: 15 MINUTES
Yield: 4 -6 SERVINGS
Learn how to make fried rice with this classic recipe. It only takes 15 minutes to make, it’s easy to customize with your favorite add-ins, and it’s SO flavorful and delicious!
- 3 tablespoons butter, divided
- 2 eggs, whisked
- 2 medium carrots, peeled and diced
- 1 small white onion, diced
- 1/2 cup frozen peas
- 3 cloves garlic, minced
- salt and black pepper
- 4 cups cooked and chilled rice (I prefer short-grain white rice)
- 3 green onions, thinly sliced
- 3–4 tablespoons soy sauce, or more to taste
- 2 teaspoons oyster sauce (optional)
- 1/2 teaspoons toasted sesame oil
- Heat 1/2 tablespoon of butter in a large sauté pan* over medium-high heat until melted. Add egg, and cook until scrambled, stirring occasionally. Remove egg, and transfer to a separate plate.
- Add an additional 1 tablespoon butter to the pan and heat until melted. Add carrots, onion, peas and garlic, and season with a generous pinch of salt and pepper.
- Sauté for about 5 minutes or until the onion and carrots are soft.
- Increase heat to high, add in the remaining 1 1/2 tablespoons of butter, and stir until melted. Immediately add the rice, green onions, soy sauce and oyster sauce (if using), and stir until combined. Continue sautéing for an additional 3 minutes to fry the rice, stirring occasionally
- Then add in the eggs and stir to combine. Remove from heat, and stir in the sesame oil until combined. Taste and season with extra soy sauce, if needed.
- Serve immediately or refrigerate in a sealed container for up to 3 days.
Broccoli with Cheese Sauce
Skip the freezer section and make homemade broccoli with cheese sauce instead! Steamed broccoli florets are smothered in an easy 3 ingredient cheese sauce for a delicious and kid friendly side dish.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
- 3 cups broccoli florets steamed
- salt and pepper to taste
- 6 ounces shredded cheddar cheese use freshly grated cheese
- 2 teaspoons corn starch
- 3/4 cup evaporated milk
- Add the cheese and corn starch to a bowl and toss to combine.
- Place the cheese mixture and evaporated milk in a sauce pan over low heat. Cook, stirring occasionally, until cheese has melted and sauce is smooth and thick.
- Add additional evaporated milk if needed to thin the sauce.
- Season the broccoli with salt and pepper to taste. Pour the cheese sauce over the broccoli and serve.
Pesto, Mozzarella and Tomato Panini
- 4 ciabatta sandwich rolls
- 2 tablespoons olive oil
- ½ cup basil pesto
- 8 slices mozzarella cheese
- 1 medium tomato, cut into 8 thin slices
- ½ teaspoon salt
- ¼ teaspoon pepper
- Heat closed contact grill 5 minutes.
- Cut each roll in half horizontally; brush outside of each half with oil. Spread pesto on inside of both halves. Layer each sandwich with cheese and tomato. Sprinkle with salt and pepper.
- When grill is heated, place sandwiches on grill. Close grill; grill 4 minutes or until bread is toasty and cheese is melted. Slice sandwiches on diagonal and serve warm.
yield: 1 CUP
prep time: 5 MINUTES total time: 5 MINUTES
- 1 cup fresh basil leaves
- 3 cloves garlic, peeled
- 3 tablespoons pine nuts
- 1/3 cup freshly grated Parmesan
- Kosher salt and freshly ground black pepper, to taste
- 1/3 cup olive oil
- To make the pesto, combine basil, garlic, pine nuts and Parmesan in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream until emulsified; set aside.
- Store in an airtight container in the refrigerator for up to 1 week.
Pimento Grilled Cheese
Spicy and tangy pimento cheese is layered with vine-ripe tomatoes and pickled jalapeños on focaccia to make the ultimate Southern grilled cheese.
PREP TIME 15 minutes
COOK TIME 10 minutes
SERVINGS 4 sandwiches
For the Pimento Cheese
- 4 ounces extra-sharp cheddar, coarsely grated
- 4 ounces white cheddar, coarsely grated
- 1 cup drained pimento or roasted red peppers, finely chopped
- ½ cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons hot sauce
- 1½ tablespoons dried parsley
- 1 tablespoon Worcestershire sauce
- ½ tablespoon lemon juice
- ¼ yellow onion, finely grated
- Kosher salt and freshly ground black pepper, to taste
For the Pimento Grilled Cheese
- Four 6-inch focaccia rolls, halved
- 20 pickled jalapeño slices
- 2 vine-ripe tomatoes, thinly sliced
- Pimento cheese
- 1 stick unsalted butter, divided
- Make the pimento cheese: In a large bowl, stir all of the pimento cheese ingredients until smooth.
- Make the grilled cheese: Preheat the oven to 400° and place a wire rack on a sheet pan. Lay out the bottoms of the focaccia rolls on a cutting board and top each with 5 pickled jalapeño slices. Divide the tomato slices among the bottoms, followed by the pimento cheese, then add the tops of the focaccia rolls, and press to close.
- In a large cast-iron skillet, heat 2 tablespoons of the butter over medium heat. Place 2 of the sandwiches in the pan and place a heavy pan on top to weigh them down. Cook until golden, 3 to 4 minutes. Flip the sandwiches, add 2 more tablespoons of butter and cook, replacing the pan on top, until the other sides are golden, 3 to 4 minutes. Transfer the sandwiches to the prepared sheet pan and repeat this process with the remaining sandwiches and butter.
- Cook on panini grill
Prep Time: 15 minutes Cook Time: 13 minutes Total Time: 28 minutes
Servings: 4 people
- 1 lb Ribeye steak, trimmed and thinly sliced
- 1/2 tsp Sea salt, or to taste
- 1/2 tsp Black pepper, or to taste
- 1 sweet onion, (large), diced
- 8 slices provolone cheese, mild (not aged provolone)
- 4 Hoagie Rolls, sliced 3/4 through
- 2 Tbsp unsalted butter, softened
- 1 garlic clove, pressed
- 2-4 Tbsp mayonnaise, or to taste
- Slice hoagie rolls 3/4 of the way through with a serrated knife. Dice onions and thinly slice beef.*
- In a small bowl, stir together 2 Tbsp softened butter with 1 pressed garlic clove. Spread garlic butter onto the cut sides of 4 hoagie roll. Toast the buns on a large skillet, flat cooktop or griddle on medium heat until golden brown then set aside.
- Add 1 Tbsp oil to your pan/cooktop and sautee diced onions until caramelized then transfer to a bowl.
- Increase to high heat and add 1 Tbsp oil. Spread the super thinly sliced steak in an even layer. Let brown for a couple of minutes undisturbed then flip and season with 1/2 tsp salt and 1/2 tsp black pepper. Sautee until steak is fully cooked through then stir in the caramelized onions.
- Divide into 4 even portions and top each with 2 slices of cheese and turn off the heat so the cheese will melt without overcooking the meat.
- Spread a thin layer of mayo on the toasted side of each roll. Working with one portion at a time, place a toasted bun over each portion and use a spatula to scrape the cheesy beef into your bun as you flip it over. Serve warm.
Perfect Thin and Crispy French Fries Recipe
Cook: 75 mins
Active: 40 mins
Cooling Time: 30 mins
Total: 105 mins
Serves: 4 servings
- 2 pounds russet potatoes, peeled and cut into 1/4-inch by 1/4-inch fries (keep raw potato sticks submerged in a bowl of water after cutting)
- 2 tablespoons distilled white vinegar
- Kosher salt
- 2 quarts peanut oil
- Place potatoes and vinegar in a saucepan and add 2 quarts (1.9L) water and 2 tablespoons (24g) salt. Bring to a boil over high heat. Boil for 10 minutes. Potatoes should be fully tender, but not falling apart. Drain and spread on a paper towel–lined rimmed baking sheet. Allow to dry for 5 minutes.
- Meanwhile, heat oil in a 5-quart Dutch oven or large wok over high heat to 400°F (204°C). Add one-third of fries to oil; oil temperature should drop to around 360°F (182°C). Cook for 50 seconds, agitating occasionally with a wire mesh spider, then remove to a second paper towel–lined rimmed baking sheet. Repeat with remaining potatoes (working in 2 more batches), allowing oil to return to 400°F after each addition. Allow potatoes to cool to room temperature, about 30 minutes. Continue with step 3, or, for best results, freeze potatoes at least overnight or up to 2 months.
- Return oil to 400°F over high heat. Fry half of potatoes until crisp and light golden brown, about 3 1/2 minutes, adjusting heat to maintain a temperature of around 360°F. Drain in a bowl lined with paper towels and season immediately with kosher salt. Cooked fries can be kept hot and crisp on a wire rack set in a sheet tray in a 200°F (90°C) oven while second batch is cooked. Serve immediately.
LEMON DILL PAN FRIED SALMON
This Lemon Dill Pan Fried Salmon really is simplicity at its best. In 20 minutes you can have this incredibly delicious lemon dill salmon that requires only a handful of ingredients!
prep:10 mins cook:10 mins total :20 mins
1 pound salmon skinless, cut into 4 fillets
2 tablespoon olive oil
1 tablespoon butter
1/4 teaspoon salt or to taste
1/2 teaspoon pepper or to taste
2 tablespoon lemon juice freshly squeezed
2 tablespoon dill fresh, chopped
4 cups cooked wild rice
- Prep Salmon: Take out the salmon fillet 15 minutes prior to cooking. Pat dry the salmon fillets using a paper towel or a clean dish towel. This will prevent them from sticking to the skillet.
- Heat Oil: Heat a skillet over medium-high heat. Use a cast iron skillet or a stainless steel skillet. Add the olive oil and butter and heat until butter melts and starts to bubble. Make sure the oil and butter coats the entire surface of the skillet.
- Season Fillets: Season the salmon with salt and pepper just before adding to the hot skillet, then add the fillets to the pan. If using fillets with skin, place skin-side down first. I usually can add all 4 fillets at once and my skillet is 10 1/4 inches in diameter.
- Cook: Cook the fillets for about 6 to 7 minutes for the first side. The first side takes the longest to cook. As the fish cooks you’ll notice the color of the fillet will begin to lighten, starting at the bottom.
- Finish: Flip the fillets and cook for an additional 3 minutes on the other side. When you try to flip the fillets if they don’t release easily, cook for another minute until they release. The salmon is done cooking when it looks opaque. Remove from heat.
- Garnish & Serve: Sprinkle the salmon with the freshly squeezed lemon juice and garnish with lots of dill. Serve immediately.
PREP TIME: 10 MINUTESCOOK TIME: 20 MINUTESTOTAL TIME: 30 MINUTES SERVINGS: 6
Fish Sticks are fun. This homemade, oven-baked version is crispy, tender, flaky, and SO delicious! Strips of fish are covered in bread crumbs and baked to perfection in this kid-friendly recipe. They make for a simple family dinner, or they can be served as an appetizer or even at a party. And don’t forget the homemade tartar sauce for dipping, and fries for the perfect side.
- 1 cup all-purpose flour
- 2 large eggs beaten
- 1 tablespoon Dijon mustard
- 1 cup Panko bread crumbs
- 1 cup seasoned dry bread crumbs
- 1 pound cod fillets cut into 1-inch strips
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoons sweet or smoked paprika
- Tartar Sauce for serving
- Heat oven to 400°F and cover a baking sheet with aluminum foil and spray the foil with nonstick spray. Spray a metal rack and place it over the baking sheet. Set aside.
- Lightly salt and pepper the fish.
- Note – Three shallow bowls are needed for the dredging process.
- In the first shallow bowl, place the flour.
- In the second bowl, whisk together eggs and Dijon mustard.
- In the third bowl, combine Panko bread crumbs and the seasoned dry bread crumbs.
- For the dredging process, press a fish stick in the flour, making sure to cover all sides and shake off the excess.
- Then, dredge the fish stick in the egg mixture and let the excess drip off. Now, press the fish in the breadcrumb mixture, patting to help the coating adhere.
- Place the coated fish stick on the prepared rack/baking sheet and repeat the process with the remaining fish sticks.
- Spritz the fish with olive oil or butter-flavored cooking spray.
- Place the fish in the oven and bake 6 minutes. Turn the fish sticks over and spray with oil or cooking spray.
- Bake another 6-10 minutes or until the fish begins to flake easily with a fork.
- Transfer cooked fish to a serving tray and serve immediately with Homemade Tartar Sauce or other favorite sauce.
Tartar Sauce Recipe
Prep Time: 15 minutes Total Time: 15 minutes
Try this quick and easy tartar sauce recipe and you’ll never want store-bought again! | NatashasKitchen.com
Homemade Tartar Sauce is way better than any store-bought version. This has just the right taste and texture. It’s perfect for fish sticks, or with crab cakes or salmon cakes.
Servings: 8 servings or 1 1/2 cups total
- 1 cup real Mayonnaise
- 1 cup dill pickles, finely chopped
- 1 Tbsp dill, fresh or frozen, OR 1 tbsp finely chopped fresh parsley
- 1 tsp lemon juice
- 1 tsp sugar
- 1/4 tsp black pepper, freshly ground
- 2 Tbsp onion, finely chopped, optional
- Combine all ingredients in a bowl and stir to combine.
- Add more lemon juice or pickles if desired.
Bang Bang Shrimp
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
- 1/2 cup mayonnaise
- 1/4 cup Thai sweet chili sauce
- 1/4 teaspoon Sriracha
- 1 pound shrimp shelled and deveined
- 1/2 cup buttermilk
- 3/4 cup cornstarch
canola oil for frying
- In a small bowl add the mayonnaise, Thai sweet chili sauce and Sriracha and stir.
- In a second bowl add the shrimp and buttermilk and stir to coat all the shrimp.
- Remove from the buttermilk and let excess liquid drain away.
- Coat the shrimp in cornstarch.
- In a heavy bottomed pan add 2-3 inches of canola oil and heat to 375 degrees
- Fry the shrimp until lightly brown, 1-2 minutes on each side.
- Once fried coat with the sauce and serve immediately.
Classic British Fish and Chips
Prep: 20 mins Cook: 35 mins Rest Time : 30 mins Total: 85 mins
Servings: 4 servings
For the Fish:
- 7 tablespoons (55 grams) all-purpose flour, divided
- 7 tablespoons (55 grams) cornstarch
- 1 teaspoon baking powder
- Sea salt, to taste
- 1 pinch freshly ground black pepper, to taste
- 1/3 cup dark beer, cold
- 1/3 cup sparkling water, cold
- 4 (7-ounce) fish fillets (thick, white fish)
For the Chips:
- 2 pounds potatoes, peeled
- 1 quart (1 liter) vegetable oil , or lard, for frying
Steps to Make It
- Set aside 2 tablespoons of flour. In a large, roomy bowl, mix the remaining flour with the cornstarch and baking powder. Season lightly with a tiny pinch of salt and pepper.
- Using a fork to whisk continuously, add the beer and the sparkling water to the flour mixture and continue mixing until you have a thick, smooth batter. Place the batter in the fridge to rest for between 30 minutes and 1 hour.
- Meanwhile, cut the potatoes into a little less than 1/2-inch-thick slices, then slice these into 1/2-inch-wide chips. Place the chips into a colander and rinse under cold running water.
- Place the washed chips into a pan of cold water. Bring to a gentle boil and simmer for 3 to 4 minutes.
- Drain carefully through a colander, then dry with paper towels. Keep in the fridge covered with paper towels until needed.
- Meanwhile, lay the fish fillets on a paper towel and pat dry. Season lightly with a little sea salt.
- Heat the oil to 350 F in a deep-fat fryer or large, deep saucepan. Cook the chips a few handfuls at a time in the fat for about 2 minutes. Do not brown them. Once the chips are slightly cooked, remove them from the fat and drain. Keep to one side.
- Place the 2 tablespoons of flour reserved from the batter mix into a shallow bowl. Toss each fish fillet in the flour and shake off any excess.
- Dip into the batter, coating the entire fillet.
- Check that the oil temperature is still 350 F. Carefully lower each fillet into the hot oil. Fry for approximately 8 minutes, or until the batter is crisp and golden, turning the fillets from time to time with a large slotted spoon.
- Once cooked, remove the fillets from the hot oil and drain on paper towels. Sprinkle with salt. Cover with greaseproof paper (parchment paper) and keep hot.
- Heat the oil to 400 F, then cook the chips until golden and crisp, or about 5 minutes. Remove from the oil and drain. Season with salt. Serve immediately with the hot fish accompanied by your favorite condiment.
Creamed Spinach maria
YIELDS: 6 SERVINGS
- 20 oz. baby spinach
- 2 tbsp. butter
- 1/2 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1/2 c. milk
- 1/4 c. heavy cream
- 4 oz. cream cheese
- Kosher salt
- Freshly ground black pepper
- Pinch cayenne pepper
- 1/4 c. freshly grated Parmesan
- In large pot of boiling salted water, cook spinach for 30 seconds. Drain and place in a bowl of ice water. When cool enough to handle, drain and squeeze out as much excess water as possible.
- In a large skillet over medium heat, melt butter. Add and onion and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more.
- Add milk, heavy cream, and cream cheese to skillet. Simmer until cream cheese is melted. Season with salt, pepper, and a pinch of cayenne.
- Add spinach and Parmesan and stir to combine.
Crispy Fried Hush Puppies
- 1 cup cornmeal (see notes)
- 1 cup all purpose flour
- 1–2 tablespoons sugar (see notes)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon Cajun or Creole seasoning
- 1/4 teaspoon salt
- 1/8 teaspoon fresh ground black pepper
- 1/2 cup milk
- 1/2 tablespoon white vinegar
- 2 tablespoons vegetable oil
- 1 large egg
- 3 tablespoons grated onion
Whisk together cornmeal, flour, sugar, baking soda, baking powder, Cajun seasoning, salt, and black pepper in a large bowl.
In a separate medium bowl add your milk and vinegar; let sit 5 minutes. Whisk in vegetable oil, egg and onion. Add wet ingredients to dry ingredients; mix just until incorporated.
Heat 1 1/2 inches of oil in Dutch Oven or heavy skillet to 365 degrees. Using two small spoons; scoop a rounded spoonful on to one spoon and gently push it off with the second spoon. Fry for 3-5 minutes or until golden brown. Drain on paper towels. Serve promptly.