Salmon rosemary thyme how to#

I generally suggest people baste as many times as they possibly can. It helps give the meat the flavors of whatever you’re cooking it with, like garlic or rosemary. What’s one technique everyone should know? Basting meat. I just respect her tremendously, and I’ve been suggesting it to everybody ever since. She gave me a copy maybe 10 or 15 years ago. The 50 curries are just so different, but so authentic, too. What’s your favorite cookbook of all time? I don’t read too many cookbooks, but there is one book that I absolutely love, called 50 Great Curries of India, by Camellia Panjabi. It’s not as sour as a sourdough, but it has a slight sourness to it. The steamed rice cakes are slightly fermented-you soak the rice overnight, then grind the rice, then let it sit open overnight so it kind of ferments, then you add a little fresh coconut so it has a slight sweetness. It’s not easy but it’s absolutely delicious. The stew is made from pork belly with a little bit of liver, vinegar, chiles and a lot of garlic, clove and cinnamon. What’s the one dish you’re most known for? At the holidays, for my family every year I make a Goan pork stew called sorpatel, with steamed rice cakes called sanna, which my mom and my grandmother and great-grandmother used to always have at Christmas. They have the wreaths, the dried flowers and all the foods that you want to serve, everything you associate with the season. I always love going to the Union Square Greenmarket at the holidays. It’s a madhouse, but it’s also something you’ve got to do if you come to New York. If my guests have kids, I always take them to FAO Schwarz. In Midtown, Fifth Avenue has such a festive, happy, it’s-Christmas feeling to it. What are 3 don’t-miss places to visit in New York City? If I have guests coming to the city, I always take them down Fifth Avenue to see the lights and the window displays, particularly the Lord & Taylor showroom windows. It could be as simple as a terrine or platter of charcuterie, anything so it’s easy to eat and can sit out for a while without going bad. Can you share a great entertaining tip? As soon as people come in, have food ready to go. I put in tamarind paste, triple sec or Cointreau, a good tequila, and a splash of orange juice and fresh lime juice. I make that year-round, because people love it so much. A tamarind margarita also goes down very easily. I also like to give a bacon-of-the-month subscription, because who doesn’t love bacon? What’s your favorite holiday cocktail? I love Champagne with something-a little tinted liqueur, or something light, like pomegranate seeds, they look nice and festive. I keep the packaging simple: I just put it in a bag and give a recipe. For spice mixes I do rubs, like mustard and coriander and pepper. So if someone likes Scotch, make sure to give them a Scotch gift, not a liqueur they’d never want. Or alcohol that people are going to drink. What’s your favorite holiday food gift? I love giving something that’s a little more practical, like brandied or bourbon cherries, spice mixes, things that people are going to use, that won’t sit on a shelf.

Salmon rosemary thyme how to#

He tells F&W how to pick a perfect holiday food gift and more. Serve the salmon right on the cedar plank! I love this with wild rice, asparagus, and a big green salad.F&W Star Chef » See All F&W Chef Superstars Long-known for his spectacularly creative Indian cooking at Tabla, Floyd Cardoz is now the chef at New York City’s North End Grill. The salmon will continue to cook slightly even when you remove it from the grill. Place the plank on the grill grates, close the cover and cook for 10-12 minutes, or until the salmon is done to your liking. Season everything again with salt and pepper. Lay the thinly sliced red onions along the center of the fillet and top with the thinly sliced lemon. Here, garlic and sprigs of rosemary and thyme perfume the salmon rather than char, while whole cherry tomatoes and kalamata olives become perfectly warm and. Pat the soaked planks dry and place the salmon fillet in the center. Cover and refrigerate for at least 30 minutes or until you are ready to grill (this can be made up to 6 hours ahead of time). Place the salmon fillet on a large baking sheet and rub the oil mixture all over the fillet with clean hands. In a small bowl combine the olive oil, salt, pepper, rosemary, thyme, and garlic. Remove from heat and drizzle evenly over the salmon. Bring to a simmer and cook for 3 minutes. In a small saucepan over low heat, melt the butter. Soak the cedar plank under water for at least 1 hour. Arrange salmon filets in pan and sprinkle with salt and pepper.