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Tony Mantuano’s Salmon Tagliata with Arugula and Fennel

Serves 4 as an appetizer or 2 as a main course Ingredients: Two 6-ounce salmon fillets, sliced thin Sea salt and freshly ground black pepper Fennel pollen Large handful of arugula 1 small bulb fennel,...

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Rick’s Gently Cooked Salmon over Mesclun Greens and Peanut Salsa

Servings: 4 Ingredients: 3 peeled garlic cloves 2 dried guajillo chiles, stemmed, seeded and torn into large pieces 2 canned chipotles en adobe, stemmed and roughly chopped 1 cup roasted, unsalted...

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Grammy’s Noodle Kugel

Ingredients: 1 pound broad noodles ½ pound unsalted butter 24 ounces small curd cottage cheese ½ pint sour cream (1 cup) 4 eggs at room temperature 1 cup sugar ½ cup orange juice Instructions: Cream...

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Family Noodle Kugel

Ingredients 1 1lb. broad egg noodles 4 eggs, beaten ¼    cup sugar 1  1lb-4oz.   can crushed pineapple ½  cup butter, melted 2    cups small curd cottage cheese 1    cup sour cream Cinnamon to taste 1...

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Bill Kim’s Pork Tenderloin with Quinoa, herb “Ko-Rican”sauce & Egremont...

Ingredients: Herb “Ko-Rican”sauce 1 cup cilantro or basil picked 2 tablespoons oregano ½ cup garlic cloves ½ cup olive oil ¼ cup salt Instructions: Combine all ingredients. Blend in food processor for...

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Rick Bayless’ Apple and Butternut Squash Soup

Serves 4 Ingredients 1 quart chicken broth 2 tablespoons butter 1 large white onion, diced ½ medium butternut squash, split in half lengthwise, seeds removed and discarded, cut into large pieces,...

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Mario Santiago’s Black Bean Quesadillas 

Prep time: 15 min Ingredients: 1 can of Goya black beans (Drained and rinsed) 2 small tomatillos 1 red bell pepper 4 whole slices pineapple 1 cup fresh goat cheese or chihuahua cheese, shredded 4 Corn...

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Rick Bayless’ Emergency Black Bean Tacos

Serves 4 Ingredients: 4 ounces fresh Mexican chorizo 1 can black beans 1cup Frontera Tomatillo Salsa 3 avocados salt 12 fresh corn tortillas A few sprigs cilantro for garnish Instructions: Lay the...

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Tim Cushman’s Steak Sukiyaki

1 large or 2 small servings Ingredients: 8 oz.         thinly sliced ribeye or NY strip steak, slices no more than 1/16” thick 2 TBL        unsalted cold butter, divided in half 15 g./2 TBL     paper...

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Rick Bayless’ Cream Cheese Queso Fundido

Ingredients 2 tablespoon olive or vegetable oil 1 medium white onion, cut into medium dice 1 poblano chile, cut into medium dice 8 ounces baby bella mushrooms, cut medium dice ½ cup Modleo Negra 8...

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Joe Frillman’s Shaved Brussels Sprouts

Ingredients:   Instructions: Turn oven to 350F Slice red onion with the grain into 1/8th inch slices. Place in colander and season with salt liberally. Allow to drain over a bowl. After 10 min, rinse...

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Rick Bayless’ Chicken Salad Tacos with Shredded Brussels Sprouts

Ingredients 1 pound brussels sprouts, ends trimmed and withered outside leaves removed 2 cups coarsely shredded cooked chicken (I use either the meat I’ve pulled from a rotisserie chicken or leftover...

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Black Mole

Yield: about 4 quarts Ingredients 5 ancho chiles, wiped clean, seeds and veins removed, seeds reserved 5 black Chilhuacle chiles, wiped clean, seeds and veins removed, seeds reserved 5 guajillo...

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Won Kim’s Beer, Cabbage and Pork Recipe

Ingredients 1/2 head green cabbage 1 red onion 3 slices thick cut bacon 1 bundle thyme 1/2 cup Tocayo beer 2 tablespoons butter 1 pork tenderloin salt and pepper to taste   Instructions: Julienne...

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Rick Bayless’ Quick Pozole

Serves 6 Ingredients 1 25-ounce can hominy 1 20-ounce container or can chicken vegetable soup 1 cup red chile enchilada sauce Salt ½ small head green cabbage (preferably savoy), thinly sliced 1...

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Bo Fowler’s Crispy Salmon with Endive and Citrus Salad

Ingredients: Rio Star Grapefruit, Tangerine Dandy, Sanguinelli Blood Orange, lemon Salmon                       4 – 6 oz. Gochujang            2 oz. Mixed citrus juice      2 fl oz (include 2 fl oz....

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Rick Bayless’ Salmon Ceviche with Cara Cara Oranges

Ingredients Makes 4 cups, serving 8 as an appetizer 1 pound very fresh skinless salmon fillets (you’ll need about 1 ¼ pounds if the salmon has the skin-trim off the skin before proceeding), cut into...

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Stephen Gillanders’ Roasted Carrot & Pistachio Salad

Ingredients Bunch of Carrots, scrubbed 1¾ c Apple Cider Vinegar 1/2 c Golden Raisins 1 c pistachios (shelled) Salt 2 tbs. sugar 3 tbs. butter Blue, or cheese of your choice Instructions Place the...

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Rick Bayless’ Pistachio Salsa Verde over Salmon

Serves 4 Ingredients Olive oil Four 4- to 5-ounce (1 to 1 ¼ pounds total) salmon fillets with the skin on 1 large (about 1 pound) fennel bulb, fronds cut from the bulb and sliced ¼ inch thick. 1...

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Jill Barron’s Honey and Chili Seared Shrimp over Fennel and Spinach Saute

Serves 4 Ingredients 24 pieces of raw shrimp, 16-20 ct sized ¼ cup olive oil Salt and pepper 2 bulbs of fennel sliced about 1/8 of an inch thick, save the fronds 1 lb. spinach 1 small chipotle chili...

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