Showing posts with label glazed. Show all posts
Showing posts with label glazed. Show all posts
Saturday, March 29, 2014
Lime and Chipotle Glazed Sweet Potatoes – Wham Bam it’s not a Yam
OK, let’s clear up a bit of culinary confusion. In the produce department of your local grocery store, they sell both sweet potatoes and yams. The fact is they are all actually sweet potatoes. Some varieties of sweet potatoes, like Beauregard and Garnet, are often marketed as “yams.” So, in the clip when I say that you can use sweet potatoes or yams, what I’m really saying is you can use any variety of sweet potato available for this recipe. True yams are native to Africa
and Asia and are rarely, if ever, seen in our markets.This simple roasted sweet potato video recipe is a perfect side dish to all those great, grilled classics you’ll be cooking up this summer. I’m sure you already know how much better for you the good old sweet potato is than the regular russet. Not only are they much higher in fiber, complex carbohydrates, protein and vitamins, but
they also taste good. It’s a win win. I hope you’ve got your silicon baking mat ready, as it makes this recipe a snap as you’ll see in the video. Of course, you can really spice these up with a bit more Chipotle than I used, but the tablespoon I put in gives it just the right kick, plus that wonderful, slightly smoky flavor. By the way, the lime Chipotle mixture we create to start the dish is actually an example of a Citronette, which we explored in another recipe clip. If you haven’t seen that one, I’ve linked it in so you can check it out. Enjoy!Ingredients:
3 sweet potatoes
1 large juicy lime
1 tbl Chipotle chili powder
1 1/2 tsp salt
1 1/2 tsp olive oil
*Note: we baked for 30 min at 375F, then tossed in the remaining lime mixture, and then finished at 450F for another 10-15 minutes until tender and nicely glazed.
Tuesday, March 18, 2014
Broiled Salmon glazed with Romesco Sauce – aka Salmon glazed with “whatever”
Today’s video recipe will expose one of the great faux-gourmet tricks of all time. In the back of everyone’s refrigerator there is usually a collection of dressings, sauces and condiments. Many are almost gone, containing just a few tablespoons, yet you just couldn’t bring yourself to throw it away the last time you cleaned out the fridge. Thank goodness you didn’t! These last few spoons of “whatever” spread on some fresh wild salmon filets and then glazed under a hot broiler can produce some amazing “gourmet” results.In this video recipe I used one of my favorite condiments, Romesco sauce, which is a spicy Spanish roasted red pepper and almond pesto type mixture. You may have seen me use this in a delicious stuffed summer squash recipe a while back. But, as you’ll hear me say in the clip, this can be done with almost anything; salad dressings like balsamic or lemon pepper, almost any aioli or mayo based sauce, any style bbq sauce, even pesto or olive tapenade will work. Since salmon goes so well with so many flavor profiles you have lots of options. The only thing to be careful with would be something that has a very high sugar content, which may burn before the salmon is cooked, since we are broiling the fish. If you do use something like a honey mustard dressing, you may want to cook it a little further away from the heat.
After watching this recipe, please, go out and buy some wild salmon (frozen is fine!) and go hunting in the back of your fridge. I would love to read your comments on what you found and used and how it came out. Enjoy!
Ingredients:
2 six ounce salmon filets
salt and pepper to taste
3 tbl of romesco sauce, or “whatever”
*broil under high heat for 6-10 minutes until sauce is glazed on and salmon is cooked
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