Branzino With Brown Butter And Almonds On A Bed Of Crispy Kale Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BRANZINO BLT



Branzino BLT image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 16

1/2 pound cold bacon, ground in a food processor until very finely diced
1/2 pound heirloom tomato, cut into wedges
4 cloves garlic
1 bunch fresh basil
1/2 cup red wine vinegar
2 tablespoons olive oil
2 whole branzino, gutted (1 to 2 pounds each after gutting)
Kosher salt and freshly ground black pepper
2 lemons
4 heads baby romaine lettuce, sliced in half
125 grams quick-cooking polenta
1/2 cup mascarpone
Pinch kosher salt
2 tablespoons unsalted butter
1 banana, small dice
2 tablespoon freshly grated Parmesan

Steps:

  • Preheat a wood burning oven or conventional oven to 450 degrees F. Preheat a grill to medium-high heat.
  • Render the bacon bits in a medium high-sided saute pan over medium heat until crispy. Remove the bacon bits and reserve for serving later; reserve the rendered fat.
  • Add the reserved rendered fat, heirloom tomatoes, garlic, some basil, vinegar and some olive oil to a medium saucepan and turn the heat to low. Allow the tomatoes to confit in the rendered fat until they are tender and have lost some of their juice, about 10 minutes.
  • Rinse the branzinos under cold water and dry off with paper towels. Sprinkle the surface and cavities of the fish with salt and pepper. Slice the lemons into wheels and place in the cavities of the fish along with some fresh basil leaves. Place the fish on a sheet tray and bake until the fish is cooked through and the skin has crisped, 15 to 20 minutes.
  • For the grits: Add 375 grams water to a medium saucepan and bring to a boil. Add the polenta and stir to combine. Add the mascarpone and salt and stir until the mascarpone is melted. Stir in the butter, banana and Parmesan until completely incorporated and melted into the polenta.
  • Place the halved romaine on the grill, cut-side down, and sear until grilled, about 2 minutes.
  • Arrange the grilled baby romaine on a large platter. Top with the branzino, spoonfuls of the tomato vinaigrette and grits, then garnish with the bacon crumbles.

ROASTED CHICKEN DINNER WITH POTATOES AND ARTICHOKES ON A BED OF CRISPY KALE



Roasted Chicken Dinner with Potatoes and Artichokes on a Bed of Crispy Kale image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 15

4 skin-on, bone-in chicken drumsticks
4 skin-on, bone-in chicken thighs
1 whole skin-on, bone-in chicken breast, quartered (separate the breast and then cut each piece in half crosswise)
EVOO, for liberal drizzling
Sea salt and freshly ground black pepper
1 1/2 pounds baby potatoes
4 to 5 sprigs fresh rosemary, leaves stripped and chopped
2 small to medium onions, cut into thin wedges with the root ends attached
Handful fresh bay leaves
One 10-ounce box frozen artichoke hearts, thawed, drained and halved, or one 14-ounce can artichoke hearts, drained and halved
1 head garlic, cloves separated and crushed
1 lemon, sliced
1 cup dry white wine
1 bunch black kale or dinosaur kale, stemmed
Freshly grated nutmeg

Steps:

  • Drizzle the chicken with EVOO and liberally sprinkle with sea salt and pepper.
  • In a roasting pan or baking dish, combine the potatoes, rosemary, onions, bay leaves, artichokes, garlic and lemons. Drizzle with about 1/4 cup EVOO, season with salt and pepper and toss to coat. Arrange the chicken on top of the vegetables.
  • Position the rack on the center of the oven and preheat the oven to 350 degrees F.
  • Roast the chicken and vegetables for 45 minutes. Turn on the broiler and douse the pan with the wine. Broil until crispy and brown, 12 to 15 minutes. Remove from the oven.
  • Dress the kale very lightly with about 1 tablespoon EVOO and season with salt, pepper and a few gratings of nutmeg. Spread the kale on a wire rack set over a baking sheet. Broil until very crispy, about 10 minutes.
  • Divide the kale among plates and top with the chicken and vegetables.

CRISPY KALE



Crispy Kale image

Provided by Guy Fieri

Categories     condiment

Time 10m

Yield 4 servings

Number Of Ingredients 4

Canola oil, for deep frying
1 bunch kale (about 1 1/2 pounds)
Kosher salt
1 bunch fresh cilantro, leaves removed

Steps:

  • In a large heavy pot (like a Dutch oven), heat 2 to 3 inches of oil to 350 degrees F.
  • Thoroughly wash the kale and remove the stems. Tear the leaves up into large bite-size pieces and dry them, either in a salad spinner or on paper towels.
  • Drop 5 to7 leaves in the hot oil at a time and fry until the kale is crisp and almost transparent, 60 to 90 seconds. Drain on a wire rack set over paper towels and season with kosher salt while hot.
  • Fry the cilantro leaves for a couple of seconds and drain on the same wire rack. Season with a bit more salt. Serve it as a snack or side dish.

More about "branzino with brown butter and almonds on a bed of crispy kale recipes"

FIVE-INGREDIENT CRISPY SKIN BRANZINO WITH WATERCRESS SALAD
five-ingredient-crispy-skin-branzino-with-watercress-salad image
2021-10-11 Step 1. Season and Sear the Fish. Season your branzino filets lightly with salt and pepper then place them in a preheated cast iron or carbon steel pan skin side down. If the filets curl in the pan gently press each one flat …
From cravingcalifornia.com
See details


BRANZINO WITH BROWN BUTTER AND ALMONDS ON A BED OF …
branzino-with-brown-butter-and-almonds-on-a-bed-of image
Return the skillet to the heat and toast the almonds over medium heat. Add the butter and cook until browned, about 3 minutes. Grate the zest of the lemon and add it to the browned butter, then squeeze in the juice from half the lemon. …
From recipes-list.com
See details


BROWN BUTTER LOBSTER, BACON + CRISPY KALE AND FONTINA PASTA
2021-09-04 Spread on a baking sheet and bake for 15-18 minutes, tossing 1-2 times while cooking, until crispy. Remove and set aside. Bring pasta water to a boil and prepare pasta …
From food.theffeed.com
See details


BRANZINO - THE BEST BRANZINO FISH RECIPE - RASA MALAYSIA
2020-02-22 Transfer the fish out gently and let cool on the plate. To smoke the fish, heat up a stovetop smoker with 1 tablespoon of wood chips, Place the fish let on on a sheet of …
From rasamalaysia.com
See details


BRANZINO RECIPES & MENU IDEAS | BON APPéTIT
Whole Fish Ssam. In Korean, ssam literally means “wrapped”—set the fish in the center of the table and pull the meat off the bones, using chopsticks to fill lettuce wraps along with radish ...
From bonappetit.com
See details


BRANZINO WITH BROWN BUTTER AND ALMONDS ON A BED OF CRISPY KALE
2014-04-03 Drizzle the kale with a little EVOO and season with salt, pepper and nutmeg. Arrange on a rack set over a rimmed baking sheet and broil until crisp, about 5 minutes. Step …
From recipenet.org
See details


TROUT WITH BROWN BUTTER AND ALMONDS | RICARDO
In a small pot over medium-high heat, brown the almonds in the butter, stirring constantly. Add the capers and cook for several seconds. Quickly pour the mixture into a bowl to avoid …
From ricardocuisine.com
See details


10- MINUTE PAN-SEARED BRANZINO FISH FILLETS WITH LEMON …
2021-09-07 Place the fish fillets in the hot pan, skin side up. Cook for about 45-60 seconds or until lightly golden browned. Carefully flip the fish fillets and cook the skin for about 2 minutes. …
From poshjournal.com
See details


BRANZINO WITH BROWN BUTTER AND ALMONDS ON A BED OF …
From cookware and recipes to fashion, furniture and more. Nov 2, 2012 - Official website of Rachael Ray and home to all of Rachael's favorite things. From cookware and recipes to …
From pinterest.com
See details


BRANZINO WITH BROWN BUTTER AND ALMONDS ON A BED OF …
Apr 5, 2014 - Get Branzino with Brown Butter and Almonds on a Bed of Crispy Kale Recipe from Food Network
From pinterest.com
See details


RACHAEL RAY'S CRISPY-SKIN BRANZINO WITH BROWN BUTTER
4 branzino fillets (6 to 8 oz. each) Salt and pepper. 1 tbsp. refined olive oil (light in flavor and color), or 1 tbsp. canola or vegetable oil. 4 tbsp. butter, cut in pieces. ¼ cup capers, drained …
From rachaelray.com
See details


BRANZINO WITH BROWN BUTTER AND ALMONDS ON A BED OF …
1 bunch Tuscan kale (also called lacinato kale), stemmed; 1 tablespoon extra virgin olive oil (EVOO), plus more for drizzling; Kosher salt and freshly ground black pepper; Freshly grated …
From recipebridge.com
See details


BRANZINO RECIPES & MENU IDEAS | EPICURIOUS
Citrus-Stuffed Branzini. This dish is one of my favorites for the grill. If a fish comes whole from the store, leave the head and tail on when you cook it, to help retain moisture. The fish is ...
From epicurious.com
See details


WHAT TO SERVE WITH BRANZINO – 12 DELICIOUS SIDE DISHES
2022-07-17 In the meantime, choose one of the following sides to serve alongside it. Side dishes include: lemon rice, Mediterranean chopped salad, Greek lemon potatoes, roasted tomatoes, …
From pantryandlarder.com
See details


ROASTED BRANZINO WITH CAPER BUTTER RECIPE BY STEVE CORRY - FOOD …
2022-02-23 Preheat oven to 425°F. In a medium bowl, mix butter with capers, lemon juice, and parsley, and season with salt to taste. Hold at room temperature. Season branzino cavities …
From foodandwine.com
See details


Related Search