Posts Tagged ‘how’

Linda Bean makes Worlds Largest Lobster Roll with marketing help from Thought for Food. www.thoughtforfood.biz How To Cook A Lobster

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Wow your family with this easy and very yummy “Salmon Pasta” recipe! Here is Rich’s version of the recipe, feeds family of 6 with some leftovers (cut recipe in half if you have less people to feed: INGREDIENTS: 2 lbs of Bow Tie pasta 1/4 cup of extra-virgin olive oil 4 cloves of garlic 1/2 tsp red pepper flakes 3 cans of whole peeled tomatoes with their juice 2 lbs of Salmon, cut into 1/2 in. dice 1 Qt. heavy cream 1 pkg. of chopped fresh basil PREPARATION: Remove skin and debone Salmon fillets. Put olive oil, garlic and red pepper flakes in a large skillet over med-hi heat and cook until garlic changes color. Add tomatoes, when they begin to bubble turn heat down to med-low and cook about 20 min. Cook bow tie pasta in 4 qts of boiling water. Add salmon to skillet with tomato sauce and let it cook a bit, then add the cream, cook over med heat until the cream has reduced by half. Stir in basil and remove from heat. When pasta is cooked al dente, drain it and pour sauce in the the noodle pot. Taste for salt and spiciness and serve at once. Also good to use Penne pasta. Original recipe comes from, The Classic Pasta Cookbook, by Giuliano Hazan

Here at the Kenmore Live Studio Chef Jamie Thompson of Gourmet Fusions demonstrates how to prepare artichoke tilapia over whole grain pasta. Watch to learn how to prepare some delicious artichoke tilapia from an expert chef! Click the “Like” button to become our fan at www.facebook.com to see the rest of the show and find other recipe videos, full shows, and more. Recipe: Artichoke Tilapia over Whole Grain Pasta Chef: Jamie Thompson Ingredients: Tilapia Filets 16oz – Gourmet Fusions Artichoke Sauce Base 1lb – Whole Wheat Bow-Tie Pasta 1 Pint – Heavy Whipping Cream 8oz – Whipped Cream Cheese 4oz – Shredded Parmesan 2 Pinches Sugar Method: Marinate the tilapia in 8oz of Gourmet Fusions Artichoke Sauce Base. Meanwhile, cook pasta in salted boiling water, until al dente. In a large saucepan pour cream and bring to a boil, whisk in cream cheese and 8oz Gourmet Fusions Artichoke Sauce Base. Allow to reduce by 1/3, add a couple of pinches of sugar and salt & pepper to taste. Lastly add the Parmesan cheese and then mix with hot pasta. Enjoy! eventName: How to Wine & Dine on a Dime eventLiveDate: 06/04/11 talentName: Jamie Thompson segmenttypeID: 3