SoGood.TV: Fried Flounder

gordoneriksen

http://sogood.tv Heather Johnston, popular food and wine vlogger, demonstrates a perfect meal for summer: pan fried flounder with watercress salad and steamed corn. She pairs this with a delicious Vinho Verde, a slightly sparkling white wine from Portugal that is a great match for fried fish.

Recent Press – SoGood.TV
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One of “Five People With a Passion (and Sizable Fan Base) for Their Web Shows” – USA Today (article)

http://www.usatoday.com/life/lifestyl…

“Heather Johnston Knows Her Way Around a Kitchen” – Essence Magazine (contributor bio, article)

http://www.essence.com/essence/lifest…

“Delicious! SoGood.TV is a helpful and fun resource for the home cook and consumer” – Only The Blog Knows Brooklyn (Park Slope 100)

http://onlytheblogknowsbrooklyn.typep…

 

 

 

Foodwishes Cooking Shrimp on Pink Salt – Cooking on Himalayan Pink Salt – Shrimp Recipe

Learn how to Cook Shrimp on Pink Salt! Visit http://foodwishes.blogspot.com/2011/0… for the ingredients! Plus, more info and over 500 additional original video recipes. I hope you enjoy this Cooking Shrimp on Pink Salt Recipe.

The actual recipe to this video:

Shrimp Cooked on Himalayan Pink Salt – I Sherpa Hope You Like It!

I’ve always wanted to cook something on Himalayan pink salt, but I just can’t for the life of me tell you why. I knew that flavor-wise there couldn’t be any real difference between cooking on pink salt, and simply seasoning with it, but that didn’t seem to matter. 

Just the idea of cooking on what’s basically a slab of crystal, appealed to some indefinable internal force inside of me. Having said that, I still reserve the right to continue to mock those people that wear crystals for their healing properties, because that’s just nuts.

Anyway, back to these shrimp. As I summarize in the video: it was fun, I’m glad I did it, but I don’t think I would do it again, unless it was for some showy, interactive first course.

There’s no doubt letting your guests cook their own shrimp on hot, pink salt would definitely be a neat way to start off a dinner party.

Above and beyond the Himalayan pink salt experiment, the ultra-simple shrimp preparation seen here can be easily adapted to your trusty non-crystal saute pan.

You’ll be pleasantly surprised how good seared shrimp are with nothing more than a pinch of cumin and cayenne. Just don’t forget the salt! Enjoy.

Note: After you cook on it, the salt block can be scraped clean, rinsed off (even though they said not to), and wiped dry. It’s a completely antiseptic surface and can be reused as many times as possible.

Ingredients:
1 pound large shrimp
1 teaspoon grapeseed oil
1/4 teaspoon cumin
1/4 teaspoon cayenne
salt to taste if using conventional cooking methods

Category:

Howto & Style

Tags:

• Shrimp
• Pink
• Salt
• Himalayan
• Recipe
• cooking
• food
• chef
• john
• foodwishes
• seafood
• appetizer

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