By Ben Sargent, Peter Kaminsky
Ben Sargent, the host of Hook, Line & Dinner on Cooking Channel, stocks his love of the open waters with event tales and seafood recipes that would attract you with their uncomplicated flavor.
An avid fisherman, domestic prepare dinner, and veteran surfer, Ben Sargent has been mesmerized by means of fishing because early life, and he catches virtually every thing he eats. even if you fish or now not, The Catch is the suitable e-book for cooking uncomplicated, scrumptious fish and shellfish. those a hundred recipes will train you the way to stuff, grill, sauté, fry, roast, smoke, bake, and fillet to perfection, from vintage how one can organize salmon, shrimp, and clams to chowders utilizing snakehead and blackfish. get pleasure from Ben’s signature lobster rolls in addition to a bankruptcy on clean vegetable and grain aspects. geared up through form of seafood, The Catch good points recipes akin to Catfish Sandwich with Dill Rémoulade and Sliced Jalapeños ( a recipe Ben made up of his first catch); Mahi Ceviche with Grapefruit, Toasted Coconut, and Roasted Peanuts (inspired via the flavors of relevant America); Striped Bass Chowder with Broccoli Rabe Pesto (which makes sufficient to proportion with friends); Oyster Pan Roast with Garlic Butter Toasts (the ideal dish for two); and Flounder in Grape Leaves (grilled complete over an open fire). along gorgeous images from the bountiful waters of Brooklyn to the Caribbean coast, Ben’s tackle sustainable seafood turns into your go-to recipes in the event you are looking to savour fish and seafood in your house kitchen.
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Carry to a boil, upload a wide pinch of salt, and boil over medium-high warmth till delicate, approximately 12 mins. Drain the potatoes and upload again to the pan. Shake the potatoes over the new burner for approximately 10 seconds to dry them, then eliminate from the burner. 2 Add the butter and, with a potato masher, mash the potatoes coarsely. upload the cream and garlic and mash good. Season with salt and pepper and serve. BUTTER-BAKED POTATOES this can be a uncomplicated yet exceptionally scrumptious approach to make buttery and crisp potatoes. It’s all within the process. You boil the potatoes first, coat them with butter, and allow them to bake a very good very long time. you should use a melon baller and minimize out little potato balls if you'd like. For breakfast, serve those along the Walleye Cheeky Omelets with Smoky Bacon & Mushrooms, or attempt them rather than rice with the newborn Squid Sauté with eco-friendly Garlic Sauce. – three kilos Yukon Gold potatoes, peeled and reduce into 1-inch cube five tablespoons unsalted butter, melted Salt and freshly floor black pepper SERVES 6 1 Preheat the oven to 400°F. positioned the potatoes in a wide pot, disguise with water, and produce to a boil over medium-high warmth. cook dinner until eventually they're simply smooth yet nonetheless carry their form, approximately 7 mins. Drain the potatoes good and placed them on a wide rimmed baking sheet in a good layer. allow them to air dry for approximately 10 mins. 2 Pour the melted butter over the potatoes and toss to coat completely. set up the potatoes flippantly and season with salt and pepper. Bake for roughly half-hour, till golden brown and hot, after which serve. SEA BISCUITS Sea Biscuits could be rock-hard (mine aren’t) and so they final many years, that is why they have been the go-to ration for generations of sailors. Mine are in accordance with the way in which those developed in New England into flaky yet stable salt-and-pepper biscuits. they're excellent for dunking into chowder or dipping into smoky fish dip. – 1¾ cups all-purpose flour � teaspoon salt 2 teaspoons baking powder � teaspoon sugar � teaspoon baking soda five tablespoons unsalted butter, minimize into small items and chilled � cup buttermilk 1 extra-large egg combined with 1 teaspoon milk for egg wash Coarse salt and coarsely cracked black pepper MAKES approximately 20 BISCUITS 1 In a wide bowl, mix the flour, salt, baking powder, sugar, and baking soda. With a pastry cutter, lower within the butter quick until eventually the aggregate resembles coarse meal. Pour within the buttermilk and combine till a delicate dough kinds. don't overwork the dough. 2 Preheat the oven to 450°F. Line 2 huge baking sheets with parchment paper. On a calmly floured paintings floor, roll the dough to � inch thickness and reduce with a floured 2-inch-round biscuit cutter. position the biscuits at the baking sheets. Brush the biscuits with the egg wash and most sensible each one with a sprinkling of coarse salt and coarsely cracked pepper. 3 Bake at the reduce and center racks for 12 mins, rotating the pans most sensible to backside and entrance to again one time in the course of baking. Serve hot or at room temperature. The biscuits should be kept in an hermetic box for as much as five days.