Instructions to change your password should arrive in your inbox in a few moments.
Nowadays everyone is juggling hectic schedules and it can be difficult to find the time to create delicious home-cooked meals. In today's "Talk Takeaway," Chef Robert Irvine showed us how to make a quick, simple and beautiful family-style dinner. Here are the recipes.
Salmon with Black Bean salsa
12-2-3 oz. Salmon medallions
1 tbsp Sea Salt
1 tsp Pepper
1 tsp Coriander
Grapeseed oil to cook
3 cups Black beans - cooked and well rinsed with water
1/2 cup Bell pepper- cored and small dice
1/2 cup Red onion- small dice
1/4 cup Red wine vinegar
1 cup Tomatoes- small dice
2 tbsp Grapeseed oil
2 tbsp Parsley- minced
1/4 cup Cilantro- minced
1 cup Catsup
1/4 cup Brown sugar
1/4 cup Rice wine vinegar
2 tbsp Worchester sauce
1/2 cup Stone ground mustard
2 tbsp Hot sauce of choice
In a bowl whisk together all ingredients, then is a sauce over low heat, cook for 5-6 minutes to blend flavors. Remove from heat and hold.
Black Bean Salsa
In a saucepan over medium high heat, add oil and allow to heat until verge of smoking then add onions and continue to cook with a stirring method, until onions are slightly translucent. Reduce heat to medium, then add peppers, tomatoes, beans, salt and pepper and cook for additional 9-10 minutes, then remove from heat.
Once removed add vinegar, parsley and cilantro, stir well and hold for plating.
Season salmon medallions with salt, pepper and coriander then in a sauté pan over high heat add 1 tbsp grapeseed oil and heat to verge of smoking then add season salmon fillets and cook on first side for 2-3 minutes, turn fish to second side glaze with BBQ and repeat cooking for 2-3 minutes.
Portion black bean compote in center of plate and top with salmon and serve.
Substitute grilled and bbq glazed Tofu for Salmon
Yields- 14 orders
Shelf life- 5 days
Flourless Chocolate Torte
Yields- 2 cakes
3/4 lb. Unsalted butter
3.25 lb. Semi- sweet chocolate
12 Egg whites
12 Egg yolks
1 cup Granulated sugar
10 inch Pie pan
Pre heat oven to 350 degrees
Spray cake pan or spring form with non- stick and hold
In bain-marie heat chocolate and butter until well mixed and melted
Remove from heat, whisk in egg yolks and let cool
Whisk sugar and eggs together until medium peaks are achieved.
Next, in mixing bowl, fold egg/ sugar mixture into chocolate and pour into pan.
Bake in oven with a water bath for 30 - 40 minutes or until set. Cool and serve
8 oz. Heavy cream
10 oz. Semi sweet or dark chocolate chunks
In saucepan, over medium heat, bring cream to a heavy simmer, remove from heat
After removing from heat, transfer to small mixing bowl and stir either type of chocolate in cream. Stir until chocolate is totally dissolved and hold in reserve until use for icing
2 cups Chocolate cream cookies- crushed
1/2 cup Clarified* butter
Crush cookies in food processor until fine grains of cookies, then
In bowl add crushed cookies and 1/4 cup butter and mix into cookies. Then slowly add remaining butter, ensuring that mix does not become too wet. Crust should not release butter when squeezed in hand. Build flat crust on spring form or cake plate bottom.
Hold for layering
Devil's Food and Brownie Cake
1 round cake- each
Chocolate Cream Cheese
3 lbs. Cream Cheese- Softened
2 cups Chocolate Ganache- cooled
In mixer with whisk attachment, blend cream cheese and chocolate until well mixed, scrap sides and re-peat, remove from bowl and hold for assembly.
First build the Oreo base and place in freezer for 20 minutes to stiffen base. Next add 1 1/2 cup cream cheese to base and spread evenly then top with baked Devil's Food Cake, then again add cream cheese. For next layer add fudge cake then another layer of icing then finish with torte layer. Finally ice whole exterior of cake with remaining cream cheese and again cool for 20 minutes. After cooling ice cake with prepared ganache, keeping 1/2 cup ganache in reserve.