Hello chefs?

Yes! Then up the temp until it’s golden brow
What I ended up doing was I started in the oven and then half cooked it in the air fryer so it kept the moisture in (even the next day!)

Especially when you need it done fast

L o l ! That’s great .

and it Cooks frozen !!!

Sun flower crusted salmon with a raspberry caper reduction:

For the salmon:
salmon fillets
lemon
salt
sunflower seeds
oil/duck fat

THEN:
toast then lightly crush the sunflower seeds
pat dry the salmon fillets
preheat the oven (400)
press the salmon fillets onto the sunflower seeds (season with lemon, salt)
prepare a hot pan (preferably cast iron, or something that can go into the oven) and add a good oil or duck fat
place the sunflower crusted side of the salmon down into the pan
once it's browned, carefully flip and put in oven to finish cooking

SAUCE:
raspberries
capers
red wine
maple syrup
lemon
shallots
oil
salt and pepper

in a hot pan add oil, shallots, capers and 2/3 of the raspberries
reduce then add red wine
add next the maple syrup and lemon juice (zest to)
reduce to sauce consistency
finish with seasoning and add the remaining raspberries at the end

Just a pot roast last night.
Of course I made extra demiglace (brown gravy) for a sauce for some filet mignon later this week for a really nice dinner. (Pastor and his wife are coming)

But it's been awhile since I've had any beef like that....so good! Almost forgot what it tastes like.
I use no artificial flavors, colors, or preservatives but get that rich dark brown color by caramelized onions carrots, celery and tomato paste....then a bottle of red wine cooked down to syrup. Then beef stock and roux....cook for two hours and viola! Pot roast and gravy. (Herbs, salt and pepper).

The aroma is over the top good....

Next week the demiglace will be used to make a tomato, thyme sauce....then angel hair pasta with butter&herbs and asparagus. I'd prefer peas but I didn't get any planted this winter. Garden green peas are insanely good....makes you eat the frozen tasteless ones just for the memory.

I am a butcher by trade but I spent my last few years pot washing ... YOU are the enemy

I see you are another Canadian.
I'm from the states, but have been curious to where people are from. There are many Canadians on this forum it seems. I will make a mental note and post some more Canadian comedy. It resembles some of our West Virginia country folk comedy, so that's one connection I've come to appreciate.
Food is another.

I used to enjoy the local Sunday buffet at the Korean restaurant. As a chef, that was probably like fast food reheated from a bag.
The spices, vegetables and textures were very good though. For a town our size, it was a sample of what Korean food might be like.

Here's a chef that I learned about through YouTube this year. His meal preparations and kitchen locations are hard to beat.

https://youtube.com/shorts/EUYbZt8vYok?feature=shared

I don't like to brag, but I seem to be a master at cooking microwaved burrito's without leaving them over or under cooked. Not many can master this dying technique.

No muss, no fuss, but alas a lot of cash these days.

Hello chefs.
Have you seen any of these movies, Chef and Burnt?
What do you think of them?

Chef (2014) - IMDb

Burnt (2015) - IMDb

I liked them both.

Ceviche

Ingredients:

Halibut, shrimp, or other suitable seafood
Garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
Cilantro, fresh and chopped
1 habanero pepper, seeded and chopped
8-12 limes, freshly squeezed and strained
1 red onion, thinly sliced and rinsed



1. Combine all ingredients except red onion and mix well

2. Place red onion on top and let it marinate in the frig for at least 2-3 hours before serving.

3. Before serving, mix well and serve with lettuce, corn, or other cold salad vegetables on the side.

4. It is important to use a juicer thatn squeezes the juice out of the limes, not one that will tear the membrane of the lime sections since this will make the lime juice bitter.

Chicken & Walnuts

Ingredients:

3 chicken breasts, boned and skinned
4 tablespoon soy sauce
3 teaspoon cornstarch
3 tablespoons salad oil, olive oil, or bacon grease
1-2 cups walnut halves
1 medium green bell pepper, seeded and cut into 1 inch squares
1/4 teaspoon ground ginger

Cooking Sauce: blend 1 teaspoon cornstarch, dash liquid hot pepper seasoning, 1 teaspoon sugar, 1-1 1/2 teaspoon wine vinegar, 1 1/2 teaspoon cooking wine, and 2 tablespoon soy sauce



1. Prepare cooking sauce. Set aside.

2. Cut chicken into thin strips, mix with soy and cornstarch and set aside.

3. Heat oil over medium heat, add nuts and cook, stirring until brown

4. Remove cooked nuts and set aside.

5. Add chicken to oil, cook, then remove and set aside

6. Add green pepper and ginger, cook until pepper is bright green.

7. Add chicken and cooking sauce, cook.

8. Add walnuts and serve over rice.

Chicken Pot Pie

Ingredients:

1 chicken
1 teaspoon seasoning salt
1/2 cup grated onion
1 can or 2 cups chicken broth
1 can cream of celery soup
2 cans peas and carrots or 3 cups veggies
1 stick margarine melted
1 cup milk
1 cup self rising flour


Boil chicken w/ seasoning salt for 45 minutes or pressure cook. Combine onion, broth, celery soup, vegetables in 9X13 pyrex dish. Shred chicken and add to baking dish. Add melted margarine with flour, then add milk; beat until creamy. Pour mixture onto top of the ingredients. Spread evenly and bake @ 325 degrees for one hour.

Meat Loaf

Ingredients:

Saute 1 medium onion, minced, in butter
1 large bowl mix 1/2 cup Pepperidge farm stuffing, and
1/2 cup beef bouillon. Add onion, 1 pound ground beef,
4 sprigs parsley or 1-2 tsps dried parsley,
3 tablespoons grated Parmesan cheese,
1 slightly beaten egg,
1 teaspoon salt, and 1/4 teaspoon pepper.

Blend. Form into loaf in baking pan.

Bake 45 minutes at 375 degrees, sprinkle with Oregono, then bake an additional 20 minutes until done.