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8 Mistakes you’re making when cooking fish

Fish on the menu tonight? If you’re guilty of doing any of these 8 things, you should adapt your style before you take to the stove tonight. 1. You choose the wrong pan Most people instinctively reach for the non-stick cookware pan, but the secret to cooking fish is a hot pan. Stainless steel or cast iron help you reach the right temperature so you can create that perfectly seared salmon. The only want to achieve that delicious crust is with a high dose of heat. Plus, a lot of recipes call for a quick turn in the oven to finish off the dish, so an oven-proof pan is the only way to go. 2. You don’t dry the fish off To make sure your fish gets a crispy outer layer, dry it off first with a paper towel. This also helps seasonings, salt, or marinade stick to it. Starting…

Lucky foods you should eat on New Year’s Eve

If there is one universal holiday, it’s New Year’s Eve. No matter where you go on the globe, you’re likely not far from fireworks, parties, and people toasting to a happy and healthy new year ahead. Of course, food plays a huge role in any culture, and many foods have taken a central role in sustaining superstitions about what brings good fate and fortune in the new year. Because even the biggest skeptic out there doesn’t want to tempt fate, most of us add a few of these foods to our New Year’s menus. Here are 11 lucky foods to choose from: Greens Green symbolizes wealth in many countries around the world — think, four leaf clovers, money, and even jade jewelry — so people eat greens New Year’s Eve to bring them good luck (especially financial luck) in the coming year. Black-Eyed Peas News Year’s just wouldn’t be the…

Smoked salmon crostini bites with mustard butter and dill

This elegant appetizer is easy enough to prepare, you’ll whip it up party after party. Pour your guests some Chardonnay and snack on these salmon bites to get the engagement going! Notes: Substitute Italian bread if that’s what you have on hand. Also, you can use goat cheese instead of butter, or chives or capers instead of dill — all delicious alternatives. Smoked salmon crostini bites with mustard butter and dill Ingredients 1 stick butter, softened  1 tbsp stone ground mustard 1 tbsp Dijon mustard 1 tsp lemon juice 1/2 tsp lemon zest 1 tbsp chopped fresh dill + 1 tbsp chopped dill for garnish 1/8 tsp salt Freshly ground pepper 1 long, thin French baguette, sliced about 1/4-inch thick About 10 ounces of best quality smoked salmon, thinly sliced and cut into 1-to 2-inch pieces Lemon wedges (for serving) Directions Preheat oven to 375ºF. Position baguette slices in a…

17 strange food phobias you won’t believe exist

Halloween is drawing near, and while we’re in the mood to celebrate all things spooky and strange, let’s talk about food phobias. While fears of spiders and heights are quite common, once you get into the fear of foods, things can get pretty weird, pretty quickly. Not to judge anyone’s irrational fears (I myself am cartoonishly afraid of spiders), but it’s hard to imagine anyone being legitimately scared by broccoli. When thinking about food phobias, it’s important to distinguish dislikes from fears. Most people have strong preferences, but phobics experience genuine panic, sweating and nausea when faced with the food of their nightmares. For your Halloween holiday reading pleasure, here are the strangest food fears: cibophobia (see-boh-fo-biah)  The Fear of Food/Eating The most inconvenient food phobia of them all. Cibophobics typically have had a scarring experience with food poisoning or deal with large number of food allergies. This phobia can, of course, be deadly if not treated. MAGEIROCoPHOBIA…

Simple watermelon salsa is sweet, mildly spicy

Who would have thought watermelon and jalapeño would be such a delicious pair? What’s better, is that this quick condiment only requires six ingredients. I’ve been experimenting with a lot of watermelon lately, so get ready for quite a few juicy recipes coming up.. This one was one of my favorites, since it’s a perfect match-up of sweet and spicy, combined with saltiness from the chips. I’ve only tried it as a salsa so far, but I could see this going great with grilled chicken or fish, or atop a grilled vegetable dinner. Watermelon Salsa Serves 6-8: Prep time 10 min Ingredients 4 cups watermelon (seedless, or seeds removed and chopped) 1 cup cucumber, chopped 1 cup red onion (about 1/2 large onion, chopped) 2 medium jalapeños (remove seeds for less heat, chopped) 1 cup fresh cilantro, chopped 1 lime, cut in half salt (to taste) Directions Add watermelon, cucumber, onion,…

Make your own caribbean inspired seasoning for this tropical summer feast

Once you make your own spice blends, you’ll never go back. This seared tuna recipe couples sweet, tropical spices with savory herbs and just enough heat. The best thing about making your own spices is that you know exactly what you’re eating. (Where do all of those ingredients in McCormick’s come from anyway?) If that’s not convincing enough, you’ll be surprised how much better it tastes than pre-mixed spices off of the store shelf. If that’s still not enough, know that you can save tons of cash by making your own — spice mixes can be expensive! Give it a try by starting with this delicious Caribbean inspired jerk blend. Smother your favorite seared fish in the seasoning, top with pineapple salsa and serve with coconut rice for a summer celebration at home inspired by the flavors of the crystal blue waters and tropical tastes off of our southern shores. Jamaican Jerk Seasoning Recipe Ingredients 2-3 tbsp coconut…

Cooking tips and techniques from chef Gordon Ramsay

Want to up your cooking game? Even great cooks can miss a skill set or two if they haven’t had formal training. But we live in a time when celebrity chefs are just a click away, and they’re eager to share their wealth of knowledge with the world. Practice these pro tips from chef Gordon Ramsey and you’ll look like you’ve mastered your culinary moves over years of training. Most importantly, you’ll reduce your food waste thereby helping the environment and saving yourself money. https://youtu.be/ZJy1ajvMU1k How to finely chop and onion The root, or the base of the onion is “absolutely crucial. Leave that on there. Cut that off, and the onion will start to bleed, and you’ll start crying rapidly,” he says. Ramsey tells us to slice the onion going forward and let the weight of the knife do the work. Then your three middle fingers — one in front and two behind — let the…