Our tribute to the Gordon Ramsay, Hell’s Kitchen and Kitchen Nightmares.

This week on Hell’s Kitchen Nightmares Gordon Ramsay visits the SORTED Food kitchen…. What will he make of Ben and the Crew?

In this episode of “What’s Cooking?” Michael travels to San Rafael, California where Allrecipes home cook, Michelle, teaches us how to make Miso-Glazed Salmon and Kale Chips!

Delicious and simple to prepare, this recipe takes only an instant to prepare, especially when your young sous-chefs join you in the kitchen. Salmon is one of those incredibly versatile foods that can be made a million different ways. This recipe is easily cooked on your stove in less than 20 minutes with a delicious marinade of sake, miso paste, mirin, soy sauce, and brown sugar. Yum. As a side treat, we also threw together some baked Kale Chips, a healthy and delicious alternative!

Get Michelle’s Miso-Glazed Salmon recipe @
http://allrecipes.com/recipe/miso-glazed-salmon/detail.aspx

Allrecipes.com “What’s Cooking?” is an original web series created to highlight the cooks who have contributed the most-loved content on Allrecipes. In each webisode, an Allrecipes’ home cook shares the tips, tricks, and stories behind their amazing dishes. Allrecipes believes it is these home cooks who should be the food celebrities of the world…the ones who cook every day for family and friends out of love and passion (or sometimes just hunger!). Join our host Michael as he explores the kitchens of home cooks around the country in this exciting series.

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In this episode of “What’s Cooking?” Michael travels back to Humble, Texas where Allrecipes cook, Stephan, teaches us how to make crispy Texas catfish!

Stephan will be frying up his secret Texas Catfish recipe from the back of his Food Truck, Catfish Cove. The recipe is a classic southern recipe that has been modified with Stephen and wife, Sara’s own blend of secret spices to make what they consider to be the best catfish around! Start with this easy recipe and add spices to make it your own, including paprika, cayenne and lemon pepper.

Get a top-rated Southern Fried Catfish recipe @
http://allrecipes.com/recipe/southern-fried-catfish-2/detail.aspx

Allrecipes.com “What’s Cooking?” is an original web series created to highlight the cooks who have contributed the most-loved content on Allrecipes. In each webisode, an Allrecipes’ home cook shares the tips, tricks, and stories behind their amazing dishes. Allrecipes believes it is these home cooks who should be the food celebrities of the world…the ones who cook every day for family and friends out of love and passion (or sometimes just hunger!). Join our host Michael as he explores the kitchens of home cooks around the country in this exciting series.

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Italy is just so sexy… their accents, cars, women, food, wine and they don’t stop at dessert either. Tiramisu is a heavenly dessert combining strong coffee, alcohol and chocolate… a real pick me up!

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Learn how to properly prepare a cake pan in two easy steps.

A properly prepared cake pan is one of the easily overlooked keys to successful baking. After all that work making a cake, the last thing you want is for the cake to cling to the baking pan when you go to turn it out. With a properly prepared pan, your cake will slide out easily with smooth, clean edges. In this video, you’ll learn how to prepare a cake pan with oil, softened butter, or shortening. You’ll learn the right time to grease your pan and why some cakes don’t need a greased pan. You’ll see why a pastry brush is the tool of choice for greasing the pan and see the benefits of dusting it slightly with flour or sifted cocoa powder. You’ll also learn an alternate method for “greasing” your pan using nothing but parchment paper, and get a great tip for keeping the parchment in place at the bottom of the cake pan.

Find the best cake recipes @
http://allrecipes.com/Recipes/Desserts/Cakes/Main.aspx

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Follow these four easy steps to better broiling.

Broiling is a great method for getting grill-like results in the kitchen. Both grilling and broiling are fast and easy, and both use direct, high heat to brown and cook food. Broiling is like grilling, then, only turned on its head. In this video you’ll learn how to broil in four easy steps. You’ll get great tips for preparing your meat in advance, for trimming fat to avoid flare-ups, and for preventing your meat from curling up under the broiler. You’ll discover how to keep lean chicken and fish moist under the intense heat of the broiler. You’ll also learn how to prep the broiling pan and get advice for making cleanup time fast and easy. You’ll also see a great trick for broiling meat without a broiler pan. We’ll show you how close to the heat source your food should be and where to set your cooking rack. You’ll learn which foods cook best at close range and which need a few extra inches distance from the heat source. You’ll find out why it’s best to use tongs when turning broiled meat and chicken and a wide spatula for turning broiled fish. You’ll learn at what temperature broiled steaks, chicken, and fish (like salmon and tilapia) are done and why you should allow meats to rest after removing them from the broiler.

Get broiled chicken recipes @
http://allrecipes.com/Recipes/Meat-and-Poultry/Chicken/Chicken-Breasts/Broiled/Main.aspx

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Discover ways to melt chocolate evenly and smoothly.

Just a drizzle of melted chocolate vaults dessert into a higher level of deliciousness. In this video, you’ll learn ways to melt chocolate evenly and smoothly. You’ll see how to choose chocolate—dark chocolate, white chocolate, or milk chocolate—and how best to prepare the chocolate for smooth, even melting. You’ll see a great method for melting chocolate in the microwave. You’ll also learn a quick stovetop method that includes double boiling. Once you have a beautiful bowl of shiny melted chocolate, dip strawberries, drizzle cheesecakes, or decorate cookies and cakes in a delicious chocolate coating.

Get chocolate recipes @
http://allrecipes.com/Recipes/Desserts/Chocolate/Main.aspx

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Learn how to toast raw nuts to draw out flavors and aromas – and get storage tips.

Toasted nuts boost the nutty flavor of desserts, salads, sauces, and savory main dishes. In this video, you’ll learn how to toast fresh, raw nuts to bring out their natural flavor and aroma. You’ll get two quick methods for toasting nuts; one in the oven, the other in a skillet on the stovetop. We’ll show you how to tell when nuts are toasted to perfection. You’ll see a great trick for removing the skins from toasted hazelnuts. You’ll learn why it’s best to store high fat nuts like cashews in the refrigerator or freezer. Before toasting, take a taste of your almonds, walnuts, cashews, pine nuts, hazelnuts, or pecans to make sure they taste fresh and aren’t off in flavor, particularly if you’ve been storing them for a while.

See our nut cookie recipes @
http://allrecipes.com/Recipes/Desserts/Cookies/Nut-Cookies/Main.aspx

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Learn how to blanch almonds – and save money by buying skin-on almonds.

Recipes often call for blanched whole, slivered, or sliced almonds with the skins off. In this video, you’ll learn how to blanch almonds. We’ll show you a money-saving method for blanching almonds and removing the skins yourself. It’s as easy as boiling water! Learn the hot and cold treatment that loosens and shrivels the almond skins so you can easily pop them right off. Once the skins are removed, you can slice, sliver, and chop your blanched almonds. You’ll also learn how to package and store blanched almonds until you’re ready to use them in dessert, salad, and casserole recipes.

See our almond cookie recipes @
http://allrecipes.com/Recipes/Desserts/Cookies/Nut-Cookies/Almond/Main.aspx

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