June 25, 2014

The Best Roasted Brussels Sprouts

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They say simplest roasting is sometimes the best way to roast. I tend to agree. And what could be simpler than a little olive oil, kosher salt, and freshly ground black pepper?

The roasting brings out the holy-cow-I-didn't-know-Brussels-sprouts-could-be-this-delicious aspect we've all been looking for from this tiny little cabbage. Enjoy!

The Best Roasted Brussels Sprouts

Yield: 4 servings
Ingredients
  • 1 lb Brussels sprouts
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1 teaspoon fresh black pepper
Cooking Directions
  1. Heat oven to 400 F.
  2. Cut off bottoms of Brussels sprouts and cut sprouts in half.
  3. In a large bowl, toss sprouts with 1 tablespoon of olive oil and the salt and pepper.
  4. Place on a large baking sheet and put on the middle rack of the oven.
  5. Cook for 15-20 minutes, flipping once and removing extra crispy pieces.
  6. They are done when soft on the inside.

June 05, 2014

Crispy Skin Salmon

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Usually, salmon is cooked so that the skin is discarded before or after cooking. Or, if it's scaled, it's soft, though still tasty. This is a mistake. Salmon skin is delicious. And when it's crispy, it's divine.

Yes, you'll have to scale the filet. Which sucks. It's just not fun, though it's not hard. But it is well worth it. Enjoy!


Crispy Skin Salmon

Yield: 4-8 servings
Ingredients
  • 1-2 lb salmon filet
  • 1-2 tablespoons oil
  • salt and pepper
  • optional: lemon juice
Cooking Directions
  1. Scale the filet. Set the oven to broil.
  2. Place in a baking dish large enough so that it lays flat.
  3. Pat dry, and rub oil over both sides of the salmon, also making sure the bottom of the dish is oiled.
  4. Salt and pepper both sides as well.
  5. Set the filet skin side up.
  6. Place the dish 4 inches from the broiler.
  7. The salmon is done when the skin is starting to darken, is crispy, and the rest of the filet appears cooked through.
  8. Serve immediately. If desired, splash some lemon juice underneath while plating, so as not to ruin the crispy skin.