SPICY SALT AND PEPPER MIX
Make and share this Spicy Salt and Pepper Mix recipe from Food.com.
Provided by live to cook
Categories Chinese
Time 10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Pre-heat frying pan over medium heat for 2 minutes.
- Add in all the ingredients except MSG, keep stirring and shaking the pan frequently for about 2 minutes until fragrant.
- Remove from heat and leave to cool.
- Mix in MSG evenly and store in a jar.
Nutrition Facts : Calories 22.1, Fat 0.2, SaturatedFat 0.1, Sodium 2619, Carbohydrate 5.6, Fiber 1.9, Sugar 0.8, Protein 0.8
SALT AND PEPPER SALMON
Steps:
- Run your finger up and down the center of the salmon feeling for any pin bones. Remove any that you find with a needle-nosed pliers or tweezers. With a sharp knife cutting across the width of the salmon, divide it into 4 equal portions. Lightly salt the salmon and let sit a couple minutes; this will help you get crispy skin.
- Heat a 2-count, about 2 tablespoons, of olive oil in a large skillet over medium-high heat until the oil is almost smoking. Season the salmon with pepper, and rub about 1 1/2 tablespoons butter on the skin side of each fillet. Add the salmon to the pan, skin-side down. To get super crispy skin, cook the salmon almost to completion, about 6 minutes.
- Flip the salmon and cook until flesh side is nicely seared, 1 to 2 minutes.
- Transfer the salmon to a platter and serve with the Smashed Potatoes.
- Put the potatoes into a large pot, cover them with cold water, and add a large pinch of salt. If they're large, cut them in half. Bring to a boil and simmer until the potatoes are fork tender, 20 to 30 minutes. Drain. Stick a fork into the potatoes, 1 at a time, lift them out of the colander and peel with a paring knife. Toss the potatoes into a bowl and roughly crush them. Drizzle with olive oil and season with salt and pepper.
- Heat 2 tablespoons olive oil with the butter in a medium saucepan over medium heat until the butter melts. Add the pearl onions, sugar, and lemon juice and cook, stirring frequently, until the onions are browned, 5 to 6 minutes. Add the lemon slices, peas, and lemon zest and continue cooking until the peas are hot. Season with salt and pepper. Dump the vegetables over the potatoes in the bowl, drizzle with extra-virgin olive oil add the parsley and dill and taste for salt and pepper. Scatter the watercress over the top, fold it in just until it wilts and call it a day.
SALT AND PEPPER BRISKET
Provided by Food Network
Categories main-dish
Time 8h10m
Yield 4 to 6 servings
Number Of Ingredients 3
Steps:
- Preheat a smoker to 225 degrees F using your preferred heating method. Then add the woodchips.
- Mix the salt and pepper to make the seasoning rub. Apply the rub to the brisket.
- Place the brisket on the smoker. Add more woodchips as necessary to supply smoke throughout cooking. Cook the brisket until it reaches and internal temperature of 170 degrees F, 4 to 5 hours.
- Carefully wrap the brisket in foil or butcher paper and return to the smoker. Continue cooking until the brisket reaches an internal temperature of 190 degrees F, 1 to 2 more hours.
- Rest the meat, still wrapped, for 30 minutes to 1 hour.
- Unwrap the brisket and slice the meat against the grain to serve.
SALT AND PEPPER SEASONING MIX
Provided by Pauline Nguyen
Yield Makes 2 tablespoons
Number Of Ingredients 5
Steps:
- Put all of the ingredients in a bowl and mix together well.
CHEF SALT MIX
This is used in most places I've worked. It is used as the general spice's used in every dish. The trick with salt is not to use iodized salt. All chefs' don't use it, it is to easy to over salt with iodized! When you reach for salt and pepper to season reach for this first.
Provided by Chef Lane03
Categories Low Cholesterol
Time 2m
Yield 1 cup
Number Of Ingredients 3
Steps:
- Mix all ingredients and store in an air tight container.
Nutrition Facts : Calories 291.8, Fat 1.3, SaturatedFat 0.3, Sodium 28322.2, Carbohydrate 66.2, Fiber 13.5, Sugar 16.8, Protein 14.3
SALT AND PEPPER SPARE RIBS
They say that whoever makes the most delicious thing with the fewest number of ingredients wins, which was the idea that inspired these. The recipe reminded me just how delicious pork ribs are when we don't try to do too much to them. Plus, this has to be the easiest method I've ever shared for doing ribs.
Provided by Chef John
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Spare Ribs
Time 7h25m
Yield 8
Number Of Ingredients 8
Steps:
- Mix salt, black pepper, white pepper, cayenne, and garlic powder together in a small bowl. Set spice rub aside.
- Stir Dijon mustard and vinegar together in a small bowl.
- Place ribs on a foil-lined baking sheet. Turn the ribs over so that the meat side is down. Use the tip of a small, sharp knife to make some very shallow slashes every few inches through the membrane that covers the ribs. Poke the knife 3 or 4 times between each rib bone, about 1/4 inch deep.
- Brush about 1/2 of the Dijon mustard mixture on top. Sprinkle with about 40% of the spice rub. Turn the rack over and brush on the rest of the mustard and vinegar mixture. Sprinkle on the rest of the rub, reserving 1 or 2 teaspoons in case you want to use it to season the cooked ribs later.
- Refrigerate the ribs, uncovered, 4 to 12 hours before baking.
- Preheat the oven to 300 degrees F (150 degrees C). Remove ribs from the refrigerator.
- Cook in the center of the preheated oven for 1 1/2 hours. Remove from the oven and baste with the pan drippings. Continue to cook until very tender and the tip of a knife slides in very easily, about 1 1/2 hours more.
- Remove from the oven, baste again, and let ribs rest for 15 minutes before cutting and serving.
Nutrition Facts : Calories 400.1 calories, Carbohydrate 1.2 g, Cholesterol 120.2 mg, Fat 30.2 g, Fiber 0.4 g, Protein 29.1 g, SaturatedFat 11.1 g, Sodium 1084.1 mg, Sugar 0.1 g
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- This is written with tablespoons, but you could use teaspoons, cups. or any other measurement. It is all about the ratio of ingredients. This is not a "by weight" recipe.
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