2 Recipes For Seafood Lovers: Linguine Fra Diavolo & Salmon Picatta
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- Опубліковано 25 вер 2024
- Ashley Moore makes host Bridget Lancaster Seafood Fra Diavolo, and Toni Tipton-Martin shares the story behind the recipe’s name. Tasting expert Jack Bishop explains when to splurge at the grocery store, and Morgan Bolling makes Roasted Garlic-Parmesan Bread from the Recipe Box. Christie Morrison makes host Julia Collin Davison Salmon Picatta.
Get our Salmon Piccata recipe: bit.ly/3QyWrjc
Get our Seafood Fra Diavolo recipe: bit.ly/3X4xsGU
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My dad love seafood and i will make him Liguine fra diavolo for Father's day tomorrow. Thanks for this. Happy Father's Day everyone.
Love the searing technique on the salmon. Thanks!
That salmon looks so so good!
I made the fra diavolo and it is a superb recipe. Delicious, and I will make it again regularly.
Yes I'm excited about all the recipes.
The Salmon Picatta is my favorite recipe. It must be delicious 😋
Thanks for sharing ❤
I love this ep bc I eat salmon fillets once a week. I love crispy skin & a crust on the outside of the salmon, tender & moist on the inside. I like these recipes that are fun & appetizing. Christy rocks!
since I'm growing tomatoes this year, this is on my list to make!
I feel so hungry now in the midnight. It looks so delicious.
Fresh-squeezed orange juice really is just so much better. Sometimes when I go to the fancy grocery store, I used the machine they have there that prepares fresh-squeezed orange juice. I think that one of the things that makes the product stand out is that when the machine is squeezing the oranges, it's not just the juice that's coming out but also the fragrant essential oils in the skin. The flavor compounds in this oil are volatile, meaning that the aroma is strong at first but quickly fades. So if it was squeezed yesterday, you're not going to get all of that goodness that you get from juice that was just made.
You're just fooling yourself. You must ONLY USE ORGANIC ORANGES! ORANGES ARE SPRAYED 67 TIMES 😤😤😩😩💀💀💀💀
@@captainamericaamerica8090 When I say "better", I'm talking about flavor. I'm not saying one thing or another about health.
@@captainamericaamerica8090 You can stick it with your assinying remarks, K?
@@tom_something You'll get much better Flavors from ORGANICS! THAT IS A PROVEN FACT! BY BLIND TASTE TESTS
@@johnhpalmer6098 learn how to spell! Before you insult others! 😂😂🔥🔥
I’m out of the loop: medium rare salmon???🤔! Never imagined such a thing.
Light pink on the part right next to the outside, dark pink & translucent on the inside.
I cannot offer enough praise for Natalie’s Grapefruit Juice!!! Ummmm!!! Yummy!!!
🕊️ Congratulations! 🎉
America Test Kitchen 🍲🍝
This is the first time I've heard anyone say it's perfectly fine to use imitation vanilla extract.
This video helped me channel my inner Nona, thank you!
That salmon looks divine. What kind of salmon did you use? I find sockeye easily but that doesn't look anything like what you used. I will cut the recipe half as I don't have 4 to feed but I'll make it for sure.
I think you should try whichever salmon you can find locally. Chinook, if you can get it. They probably don't have Chinook (King), Coho (Silver), or Sockeye wherever they film ATK. PS the name Sockeye is the English spelling of the Indian word Suk-kegh, which means 'red fish'.
For everything that is pasteurized if you can find a brand that does low temp slow pasteurization it is always has more flavor. It will be more expensive, it takes longer since the product has to be held at the lower temp for 45 minutes rather than having steam injected to get the item to the much higher temp for just a few seconds, which obviously costs more but the flavor compounds are destroyed by the higher heat.
Awesome ❤ 🙏 🫶 👏 👏 👏 👍
Yesss
Can I add a little chicken stock/broth to the piccata sauce or is that too many flavors, and will mask the capers and lemon flavor? What about cream? I just want to give a bit more volume. Or do I just add more white wine for volume?
If anything, I'd suggest a fish fumet, which can be made at home if you have access to the ingredients, or a store-bought seafood stock. Alternatively, you can look up "court bouillon" -- which is an incredibly easy homemade neutral broth that's usually intended to be used as poaching liquid, and is therefore compatible with both salmon and chicken.
Giving me food network vibes!
Food Network has become all competition. I like this much better.
Jack, please do red wine vinegar
How to clean mussels so they are not gritty? I can’t seem to get that right.
Should capers always be rinsed?
You have to get just the right water pressure, to rinse capers right down the drain.
@@hxhdfjifzirstc894 Small tight-mesh handheld strainer.
Wait! Quality costs more?!? But that’s not the Walmart way!
Make a lobster fra' Diablo
Where can I sign up to work at ATK I'm really good at talking and very very good at tasting decisions food😊
The recipe looks great.
But "Michelle Pizza"? It's Mi-KELL-ay PET-sa.
I tapped my muscles and nothing happened. is it because they're frozen, like at 99% of grocery stores?
You don't need a narrator
Why not boil the pasta?? If you're gonna add water anyway... can have that water be liquid gold instead.
Noodles boiled first is full of water already and won't absorb the sauce as much, cooking the pasta in the sauce infuses it with the sauce and flavors it even more
@@jc4jax but they add water lol and not even pasta water
Test comment
But crispy salmon skin is so tasty 😢
I was very disappointed with the Costco maple syrup. It was very weak tasting.
real maple syrup isnt too sweet
Return it. Costco has a great return policy.
Fra Diavolo is not “brother devil“. It is “amongst the devil”.
Not at all. Fra is the abbreviation of "frate" wich means friar. Frate come from the latin "frater" and means "fratello" (brother). So altough it's not wrong "fratello diavolo", the correct translation should be "friar devil".
Well golly gee. So I click on your link as you don't give the recipe here so you get clicks on some other website which is a bit sus, And it comes out with cookies choices. And it's amazing that everything is checked as yes except for the last one which is do not sell my information which you have unchecked. That is really underhanded. So I go through unchecking everything and checking the last one of course and what happens is you can't read the recipe. There's a splash page that says You have to buy the cookbook. So why did you have a link to this? You just want to clicks on the other page didn't you? Why didn't you just give the recipe on the video the way other channels do? I used to like your channel very much but I am unsubscribing just due to this unethical behavior with this video
You need phosphocholine, fat needs it
Honestly why do you have a narrator?
Nothing like ripping apart a living thing for your cooking pot, then giggling when it chirps. Sick.
Yeah...mussels are so disgusting to me.
Her saying Scawlup is driving me insane. So sorry...
Real vanilla is better
Do you have recipes for ostraconophobic eaters 🍤🤮 🍤😆
Are you new here???