Rania’s Recipes: Feast Of The Seven Fishes (Part 2)


. THANKS FOR COMING BACK WE ARE BACK IN THE KITCHEN MAKING TWO DISHES FOR OUR TRADITIONAL FEAST OF THE 7 FISHES MUSCLES AND WHITE WINE THOSE ARE FINISHING UP IN OUR POT HERE AND SCALLOPS AND PERSHUDO. SEE HOW THEY ARE OPENING? THAT’S HOW YOU KNOW THEY ARE GETTING DONE. THEY DON’T OPEN AFTER A FEW MINUTES THEY ARE NOT VIABLE TO EAT JUST DISCARD THEM BUT THESE WILL MOSTLY ALL BE OPEN. LET’S GET STARTED ON THE COMPONENTS FOR THE ANTEPASTO, ALWAYS HAS A VEGETABLE THERE ARE ROASTED RED PEPPERS. GOOD INGREDIENTS COLORFUL FOR THE HOLIDAY. SOME GARLIC, WHY NOT SOME BALSAMIC VINEGAR, REALLY NICE. AND I’M GOING TO PUT OLIVE OIL, SALT AND PEPPER AND ASK YOU TO GENTLY MIX. I NOTICE THAT IT IS JUST A LITTLE BIT BIGGER THE PIECES YOU DON’T WANT TO DICE IT ANY FINER THAN THIS NOT AT ALL I THINK IT IS A HARDIER SALAD THAT WAY WHAT I’M GOING TO DO IS PEPPER THIS UP, I’M GOING TO SALT THIS UP AND YOU MIX THAT TOGETHER. WHAT KIND OF SALTS DO YOU USE? I LIKE SEA SALT. THESE ARE GREAT WE’LL COME BACK FROM A SECOND HERE I HAVE A NICE BIG PLATTER, TAKE THAT AWAY, WE’LL LINE THIS WITH SOME BIB LETTUCE. JUST LAYER THE PLATE WITH IT, YOU CAN DO THIS INDIVIDUALLY SINCE WE ALWAYS HAVE A CROWD AT OUR HOUSE I’M NOT EVEN ITALIAN, THIS IS A TRADITIONAL ITALIAN NOW IS THE POINT OF THIS TO EAT THE LETTUCE MORE LIKE, ABSOLUTELY BOTH, SO WHAT WE HAVE HERE IS WE HAVE THIS WONDERFUL MARINADE AND I’M JUST GOING TO PUT IT RIGHT ON TOP. NOT ALL SEVEN OF THEM, NO. LOVE TO. THESE ARE SCALLOPS THAT HAVE ALREADY BEEN COOKED AND YOU JUST SAUTE THEM IN A LITTLE BIT OF OLIVE OIL GARLIC SALT PEPPER AGAIN THEY DON’T TAKE VERY LONG AT ALL HERE I HAVE SOME OLIVES AND MORE OLIVES. MY HUSBAND LOVES OLIVES. I LOVE OLIVES HERE WHY DON’T YOU SCATTER THIS JUST AROUND THE PERIMETER, THEN I HAVE SOME PERSHUTTO. WHEN YOU BUY THE OLIVES DO YOU WANT TO HAVE THEM PITTED SO IT IS EASIER TO EAT I HAVE TO TELL YOU THAT’S A GREAT QUESTION ALL OF THEM THAT HAVE PITS IN THEM TASTE BETTER WITH PITS, BUT IT IS ALSO A LITTLE BIT OF A SURPRISE YEAH IT IS A LITTLE OF A SURPRISE. I’M GOING TO PUT IT OVER HERE AND HOPEFULLY GET A GOOD SHOT OF THAT. LOOK HOW NICE, RIGHT? THAT’S GORGEOUS. REALLY VERY SIMPLE AND ALL BE DONE AHEAD. OKAY SO NOW LET’S TURN THIS OFF LOOK HOW THEY ALL OPEN ISN’T THAT MAGNIFICENT? HONESTLY PRETTY SIMPLE TO MAKE. VERY SIMPLE TO MAKE YOU CAN HAVE EVERYTHING DONE AHEAD OF TIME EXCEPT YOU DON’T WANT TO COOK THE MUSCLES UNTIL IT IS TIME WOW LOOK AT ALL THAT GOODNESS RIGHT ON TOP. I’M JUST GOING TO PUT THIS DOWN HERE FOR NOW LOOK AT THAT, THAT IS BEAUTIFUL, FANTASTIC, THEN THE LAST THING THE VERY LAST MOST DELICIOUS LUSCIOUS THING TO DO IS YOUR GARLIC BREAD SO WOULD YOU MIND HOLDING THAT? YES I WOULD LOVE TO. IF YOU’RE BUYING GARLIC BREAD WHAT DO YOU RECOMMEND. FRENCH BREAD, SOFTEN THE BUTTER AND SMASH SOME GARLIC AND SPREAD IT ON THE BREAD. I’M GOING TO DO THIS RIGHT. LOOK AT THAT. I JUST LOVE THIS. THIS IS SO HOT SO EARTHY SO SIMPLE BUT YOU KNOW SO, DO YOU WANT TO TRY ANYTHING? I DO WOULD LOVE TO TRY THIS ANTEPASTO, I HAVE MY SANTA FORKS. I HAVE HEARD ANTEPASTA. ANTEPASTO, ANTEPASTA, IS THERE A DIFFERENCE? THERE IS. I’M A WANT-TO-BE ITALIAN PERSON, THE GOOD LITTLE GREEK THAT I AM, ANTEPASTO, I DON’T KNOW IF YOU EVER WATCH THE SHOW, SHE’LL BE SPEAKING LIKE ME AND SHE’LL GO PERS ALL LOOKS VERY GOOD. CAN YOU GIVE US A PREVIEW NEXT WEEK. I’M GOING TO DO SOMETHING WITH TUNA, ANCHOVIES AND A WHITE CLAM SAUCE ON PASTA. THANK YOU VERY MUCH LOOK AT ALL THIS GORGEOUS STUFF HERE BE SURE TO GO TO KDKA.COM/PTL WE’LL HAVE THE LINKS WITH LAST WEEK’S TWORECIPES AND STAY TUNE FOR NEXT WEEK SO YOU GET ALL

Leave a Reply

Your email address will not be published. Required fields are marked *

Copyright © 2019 Udig Dance . All rights reserved.