If you’re a fan of Food Network, then you’re probably familiar with the name Jamika Pessoa. Jamika is a classically-trained chef who has made a name for herself as a television host. She first rose to fame as a contestant on Next Food Network Star, and has since gone on to appear on a number of popular shows, including Good Morning America, The Wendy Williams Show, and the Tamron Hall Show.
In recent years, Jamika has been a regular co-host on Dr. Oz’s “The Dish” segment. And starting January 17th, she’ll be starring alongside Daphne Oz and Gail Simmons on their new daytime TV show, The Good Dish.
So what can you expect from The Good Dish? Well, according to Jamika, the show will be all about “elevating everyday recipes, sharing celebrity scoop, and much more.” In other words, it’ll be the perfect destination for foodies who are looking for some inspiration in the kitchen.
Chef Jamika is known for her creative and innovative dishes.
One of the things that sets her apart from other chefs is her willingness to experiment with different flavors and ingredients. She’s also a master of improvisation, which means that she’s always able to come up with a dish on the fly, no matter what the situation.
Jamika has said that her goal is to make cooking more fun and accessible for everyone. And judging by the popularity of her shows, it seems like she’s been pretty successful in achieving that goal.
If you’re excited to check out The Good Dish, be sure to tune in on January 17th! In the meantime, be sure to check out Jamika’s website for some delicious recipes.
Cooking with Butter: Any good cook know that butting is a key ingredient in any meal. So, I have decided to put together a couple of tips for all you aspiring cooks to help you master the art of butter.
1) Before sautéing wait for butter to stop foaming.
Sautéing is best done in hot fat. When foaming subsides, it’s an easy visual cue that the melted butter is hot enough for cooking.
2) For pastry use cold not softened butter.
Good, light pastry and biscuits depend on distinct pieces of cold, solid butter distributed throughout the dough that melt during baking and leave behind pockets of air.
3) Add cold butter to pan sauces.
Swirling a tablespoon or two of cold butter into a pan sauce right before serving adds both richness and body. pull the pan off the heat and add at least one tablespoon of cold butter. To make sure your sauce is thick and glossy, you need to create an emulsion. Swirl or whisk in the butter, returning the pan briefly to the heat if necessary, to help it melt. If you want to thicken and enrich the sauce even more, add more butter, one tablespoon at a time, letting it melt and emulsify between each addition; this gradual process of adding the butter is called mounting.
4) Slip butter under the skin of chicken breasts.
Start by sliding your fingers between the meat and the skin, entering at either end of the chicken. Working slowly, separate as much of the skin from the meat as you can reach
Grab a few tablespoons of the softened -butter and use your fingers to push it beneath the loosened skin. Rub it directly into the meat as evenly as possible. You can massage the outside of the bird to distribute the softened -butter to the areas that you can’t reach directly.
5) For creamy mashed potatoes add butter before dairy in.
If the dairy is stirred into the hot cooked potatoes before the butter, the water in the dairy will combine with the potatoes’ starch, making them gummy. The result? Smoother, more velvety mashed potatoes.
6) Add butter bits to uncooked eggs for omelets.
Whisking a tablespoon of cold, diced butter into the eggs before cooking is the secret to a soft, creamy omelet.
Cod & Coconut Curry Bowl with Brown Rice: Flaky cod, gently poached in a lively sauce that emphasizes bold flavors of piquant mustard seeds, garlic, and curry powder. Smooth, sweet coconut milk perfectly soothes the spice of the sauce, which is absorbed by a bed of soft brown rice.
There are 5 simple steps for this recipe. First we chop garlic, sweet peppers and cherry tomatoes. Next we make brown rice and put to the side. Sauté vegetables and add curry coconut milk and finally the fish. Cook for about 10 minutes and you have a wonderful meal.
Prepare the ingredients:
Peel 2 cloves of garlic and roughly chop. Cut off and discard the stems of the peppers; remove the cores. Halve the peppers lengthwise, then thinly slice. Halve the cherry tomatoes. Slice lime into quarters and place to the side. Pat the fish dry with paper towels. Season with salt and pepper on both sides.
Step one cook the rice:
Fill a small pot with salted water; place on high heat to boil. Add the rice to the pot of boiling water and cook, uncovered, 17 to 19 minutes, or until tender. Drain thoroughly.
In a medium pan, heat 2 teaspoons of olive oil on medium-high. Add the chopped garlic and mustard seeds (carefully, as the mustard seeds may pop as they cook). Cook, stirring frequently, 30 seconds to 1 minute. Add the prepared peppers and tomatoes; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, until softened and the tomatoes begin to break down.
To the pan, add the curry powder and coconut milk (shaking the can before opening); stir to combine. Heat to boiling on high. and cook, stirring occasionally, 3 to 5 minutes, or until the sauce is slightly reduced in volume. Reduce the heat to medium-high and add the seasoned fish. Loosely cover the pan with foil. Cook, without stirring, 8 to 12 minutes, or until the fish is opaque and cooked through. Turn off the heat. Carefully transfer the cooked fish to a cutting board; using a forks, flake into bite-sized pieces.
Finally we finish the curry & serve:
Add to the pan of cooked vegetables and sauce; next add the juice of 2 lime wedges. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the finished curry and flaked fish. Serve with the remaining lime wedges on the side.
Cod & Coconut Curry Bowl with Brown Rice
Flaky cod, gently poached in a lively sauce that emphasizes bold flavors of piquant mustard seeds, garlic, and curry powder.
Ingredients:
2 cod fillets
1¾ cups light coconut milk
½ cup brown rice
½ lb cherry tomatoes
1 lime
2 cloves garlic
6 small sweet peppers
1½ tsps mustard seeds
2 tsps curry powder
Prepare the ingredients: Peel 2 cloves of garlic and roughly chop. Cut off and discard the stems of the peppers; remove the cores. Halve the peppers lengthwise, then thinly slice. Halve the cherry tomatoes. Slice lime into quarters and place to the side. Pat the fish dry with paper towels. Season with salt and pepper on both sides.
Cook the rice: Fill a small pot with salted water; place on high heat to boil. Add the rice to the pot of boiling water and cook, uncovered, 17 to 19 minutes, or until tender. Drain thoroughly.
Cook the vegetables: In a medium pan, heat 2 teaspoons of olive oil on medium-high. Add the chopped garlic and mustard seeds (carefully, as the mustard seeds may pop as they cook). Cook, stirring frequently, 30 seconds to 1 minute. Add the prepared peppers and tomatoes; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, until softened and the tomatoes begin to break down.
Start the curry & cook the fish: To the pan, add the curry powder and coconut milk (shaking the can before opening); stir to combine. Heat to boiling on high. and cook, stirring occasionally, 3 to 5 minutes, or until the sauce is slightly reduced in volume. Reduce the heat to medium-high and add the seasoned fish. Loosely cover the pan with foil. Cook, without stirring, 8 to 12 minutes, or until the fish is opaque and cooked through. Turn off the heat. Carefully transfer the cooked fish to a cutting board; using a forks, flake into bite-sized pieces.
Finish the curry & serve your dish: Add to the pan of cooked vegetables and sauce; next add the juice of 2 lime wedges. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the finished curry and flaked fish. Serve with the remaining lime wedges on the side.
Sweet & Sour Swedish Meatballs with Garlic Mashed Potatoes: Swedish-style meatballs made with grass-fed ground beef. The sweet and sour brown sauce includes tart cherry preserves as well as beef broth for a savory flavor.
It’s draped over the top of the meatballs and a bed of garlic mashed potatoes, making this a pretty perfect plate.
Swedish meatballs are actually not a Swedish recipe. Sweden has admitted its iconic meatballs actually originate from Turkey.
The country’s official Twitter account tweeted.“Swedish meatballs are actually based on a recipe King Charles XII brought home from Turkey in the early 18th century. Let’s stick to the facts!”
In turkey the dish is known as”köfte” minced meat pressed into a ball. Topped with gravy, is a popular dish around the world.
King Charles XII used food as a way to help boost the relationships between the two countries. Please follow me on Instagram and Pinterest.
Sweet & Sour Swedish Meatballs
Yield: 2
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Sweet & Sour Swedish Meatballs with Garlic Mashed Potatoes: Swedish-style meatballs made with grass-fed ground beef.
Ingredients
garlic (use 3 large cloves)
6 Yukon gold potatoes
½ cup of panko
12 oz grass-fed ground beef
¼ cup beef broth concentrate
4 table spoons cherry preserves
¼ cup sherry vinegar
1 Tbsp cornstarch
1 can of peas
2 pats salted butter
coarse kosher salt
1 large egg
freshly ground pepper
sugar
neutral oil (such as vegetable)
Instructions
Prep ingredients: finely chop 3 large garlic cloves. Peel potatoes and cut into 1-inch pieces. Bring a medium saucepan of salted water to a boil. Cover and keep warm on low heat.
Prep meatballs: In a medium bowl, combine panko, ⅓ of chopped garlic, 1 large egg, ½ teaspoon salt, and ¼ teaspoon pepper. Let sit 5 minutes for panko to absorb the egg. Add beef and knead or stir to combine. form mixture into 10 equal-sized meatballs.
Make sauce: In a small bowl, add 1½ cups water, beef broth concentrate, cherry preserves, 2 tablespoons of the vinegar, 1½ teaspoons of the cornstarch , 1½ teaspoons sugar and mix.
Make potatoes & peas: Return saucepan of water to a boil. Add potatoes and another ⅓ of the garlic and cook until tender, about 8 minutes. Add peas and cook for one more minute. Reserve 3 tablespoons cooking water, then drain and return potatoes, peas, and garlic to saucepan. Add butter and coarsely mash, adding reserved cooking water to loosen. Season with salt, cover to keep warm.
Brown meatballs: In a medium nonstick skillet, heat 1 tablespoon oil over medium-high Add meatballs and cook turning once or twice, until browned but not cooked through, 6–8 minutes. Remove from heat.
Finish & serve: Stir remaining chopped garlic into skillet and cook over medium-high heat, 1 minute. Add sauce and season lightly with salt and pepper. Simmer, turning the meatballs in the sauce until sauce is glossy and meatballs are cooked through, 6–7 minutes. Spoon meatballs and gravy over mashed potatoes (reheat if necessary) and serve.
