Скачать с ютуб Three Recipes in one for our Strawberry Episode with Chef Brooks в хорошем качестве

Three Recipes in one for our Strawberry Episode with Chef Brooks

When strawberry season arrives, people start talking about all their favorite recipes. There are so many of them. I could hear all families at Appel Farms talking about what they were going to do with their fresh picked strawberries. It got me excited about getting back to the kitchen. Instead of just one, I decided to make a few delicious treats with my strawberries. Of course, it started with the appetizer with goat cheese and then on to light meal with trout. But with all that, nothing like a fresh strawberry lemonade. Please watch and enjoy these weeks episode of About the Dish! Subscribe and follow, so we can keep making this great content for you! Find more at www.ChefBrooksTV.com or on all our social media platforms. ---RECIPES BELOW FOR ALL DISHES & DRINKS--- -Strawberry Goat Cheese Brushcetta- INGREDIENTS: 4 to 5 ounces goat cheese 1 pound strawberries, hulled and cut into bite-size pieces 2 tablespoons honey 2 tablespoons extra-virgin olive oil 1 whole-grain baguette or small loaf of crusty whole-grain bread (about 14 ounces), cut into 1/2-inch slices Small handful of fresh basil leaves, torn into little pieces or cut Freshly ground black pepper DIRECTIONS: Preheat the oven to 350 degrees F with racks in the middle and upper third of the oven. Line two large rimmed baking sheets with parchment paper for easier cleanup. Set the goat cheese on the counter to soften up a bit. On one baking sheet, toss the strawberries with the honey, then spread the strawberries into a single layer. Bake on the upper rack until the fruit is tender, juicy, and collapses on itself, 20 to 25 minutes, tossing halfway. Watch the fruit on the edges of the pan, as the honey can burn quickly. Meanwhile, on the remaining baking sheet, brush the olive oil lightly over both sides of each slice of bread. Bake on the middle rack until the toasts are golden on top, 10 to 12 minutes. Once the toasts are cool enough to safely handle, top each one with a smear of goat cheese, followed by a spoonful of roasted strawberries and their juices. Finish off the crostini with a sprinkling of torn basil and black pepper. Crostini are best served immediately. -Panseared trout with strawberry pico de Gallo- INGREDIENTS: 2 whole skin on trout fillets 6 tbsp Hiland Dairy unsalted butter 1 Tbsp Salt Kosher 1/4 tsp Black Pepper 1/4 tsp Granulated Garlic 1/4 tsp Cheyenne Pepper 1 tsp Smoked Paprika 1 tsp Chili Powder DIRECTIONS: Combine all of the spice ingredients and set aside. The fish fillets, dry, and season with the spice mix. Butter and a skillet allow it to melt and cook fish for two minutes each side remove and set aside. -Strawberry pico de Gallo- INGREDIENTS: 5 strawberries-diced 6 golden tomatoes, diced 1/2 small red onion, diced 1 tbsp confetti blend, chopped DIRECTIONS: In a small bowl, combine all ingredients and blend. Serve on top of season cooked trout. -Strawberry Lemonade- INGREDIENTS: 10 lemons, juiced, about 1 cup of fresh lemon juice ¾ cup super fine sugar 4 cups warm water 8-10 strawberries, tops removed ⅓ cup fresh basil ½ cup vodka optional DIRECTIONS: Juice the lemons and transfer the juice into a large pitcher. Add the sugar and the water and stir to combine and dissolve the sugar. Let cool entirely. Add the strawberries and basil. Using an immersion blender, blend the mixture for about 20 seconds just until the mixture turns pink and the basil is finely chopped. Strain out any of the basil bits if you don't want them, they'll have already infused into the drink. Add alcohol if desired. Serve over crushed ice and enjoy!