Spicy Korean-inspired Salmon Stew! I love Korean stews. They’re spicy, savory and always served ripping hot with a plethora of side dishes (banchan). The challenge: making a delicious stew/soup using salmon, which many pro cooks tend to think isn’t the best choice of protein. I can now confidently say, they’re wrong. 🙃 Serves: 4-6
Preparation Time: 20 minutes
Cooking Time: 1 hour Ingredients
2½ pounds @Bluehouse Salmon into 2-inch pieces 1/2 brick Tofu
8 cups Instant Dashi
1 pound Daikon, sliced into ⅛-inch bite-sized pieces
1/2 Yellow Onion, sliced thin
5 Scallions, sliced thin
1 large green chili pepper, sliced
1 red chili pepper, optional, sliced diagonally Kosher Salt, to taste
 For the Seasoning Paste
½ cup Korean hot pepper flakes (gochugaru)
10 garlic cloves, minced
2 Tbsp Korean fermented bean paste (doenjang)
1 Tbsp Korean hot pepper paste (gochujang)
1 Tbsp soy sauce
2 Tbsp fish sauce
½ tsp ground black pepper
3 Tbsp mirin (or soju) Technique 1. Mix all seasoning paste ingredients in a bowl until well combined. Taste and adjust seasoning with extra fish sauce or soy sauce if needed. 2. Bring 8 cups of water to a boil and mix in the instant dashi according to the instructions on the packet. 3. Add sliced radish. Simmer for 10 minutes until radish becomes semi-translucent. 4. Add the salmon pieces, chard and tofu to the pot then gently stir in the seasoning paste. 5. Add the sliced scallions, green chili, and red chili. Simmer for another 10 minutes until salmon is cooked through. Skim any scum off the top as the stew simmers. 6. Serve hot with steamed rice, your side dishes of choice and CRUSH! #ad #bluehousesalmon #cooking #koreanfood #comfortfood

Quick Pickles?🙅‍♂️ INSTANT Pickles. ✅ #pickles #fermentation #cooking #vacuumsealer

🧼👨🏻‍🍳 Deep clean your kitchen! I know it sucks, but do it. You’ll feel great after. #springcleaning #deepclean #cleaningtiktok #cleaninghacks #cheftips

🇮🇹 Roman Pizza is a must try. You must. Trust. Get the recipe in the full vidski on Le T00b. 💋 #pizza #italianfood #cooking

🐠🍋Yuzu Salmon Bowls!🍋🐠 Poke bowls are dank, we know this. However, the most important thing is that the fish is FRESH. This gorgeous #bluehousesalmon along with the help from the uniquely zingy taste of yuzu make this poke bowl especially addicting. Recipe below.🤘🏼Adam Ingredients: 1 pound @Bluehouse Salmon 1/4 cup Yuzu Mayo 1 tsp Yuzu Paste 1 tsp Mirin 1 tsp Soy Sauce Kosher Salt White Rice, to serve Fresh Veggies, as needed 1. Mix everything but the veggies together and pulse 3-5 times in a food processor. Cover and chill for 20 minutes. 2. To a bowl, add some white rice, whatever fresh veggies tickle your balloons then a scoop of the yuzu salmon mixture. Top with toasted sesame seeds and CRUSH! #ad #salmon #yuzu #pokebowl #easyrecipes #cooking

🍞Bread in a Bag! (NO MEASURING)🍞 Bread doesn’t have to be intimidating. This recipe does not include any measurements and requires no special equipment. This isn’t necessarily your artisanal sourdough loaf, but follow these easy steps and you’ll have fresh bread at home. The point of this video is to show you how simple bread can be at its core. Below are guidelines to help you get started. Better go get some good butter (or make it). You got this. 🤘🏼 Adam Ingredients: All-Purpose Flour Sugar Instant Yeast* Water Salt Technique: 1. Add the flour, sugar, yeast and salt to a resealable plastic bag, close the bag and shake it up. Pour in enough water until the dough is wet and sticky. “Knead” the bread in the bag my massaging it for 2 minutes. Remove any air from the bag and set it out at room temperature for 2 hours (bulk fermentation). If you have the time/patience, throw the bag in the fridge overnight then remove it to shape the next day following the next step. 2. Grab a small oven-safe pot and line it with a piece of parchment paper. Lube the inside with olive oil (or neutral oil/cooking spray) and set it aside. 3. Remove the sticky dough from the bag and form it into a little ball then plop it into the prepared pot. Drizzle more oil on top of the bread, cover it with some plastic wrap or a clean towel and allow it to sit at room temperature until almost doubled in size, 1-2 hours more. Preheat the oven to 450F (232c). 4. Remove the plastic wrap or towel and bake the bread for 25 minutes, or until the bread reaches an internal reads 190F (87c), don’t worry if it goes over temp. 5. Carefully remove the bread from the pot using the parchment paper to remove it. Let the loaf cool for 15 minutes before slicing. *Instant Yeast might be the one ingredient that you don’t have at home (yet). Any good grocery store will sell it. Grab the individual pouches or a small jar of Instant Yeast and once opened, keep it in your freezer where it’ll last for a very long time. #bread #baking #fermentation #easyrecipes #cooking

Salmon Kimbap! (NOT Sushi) Every time I go to the Korean grocery store, I grab a premade Kimbap for the car ride home. This is my version of a slightly “upgraded,” if you will, Korean Kimbap with the addition of @Bluehouse Salmon. I hope you dig! #ad #kimbap #koreanfood #cooking #salmon #easyrecipes #bluehousesalmon

🇹🇭Thai Green Curry Chicken Pot Pie?!🇹🇭 Short-crust Dough (pâte brisée)
2 cups (250g) Bread Flour
2 1/5 sticks (205g) Unsalted Butter, cold
1/3 tsp (3g) Kosher Salt 
About 1/4 cup (70-85g) Ice Water 1. Mix the butter into the flour in a stand mixer with the paddle attachment until the butter and flour are the consistency of sand, a few larger pieces of butter in the mix is fine. 2. Add the salt and trickle in the water. Mix just until the dough comes together. 3. Transfer to work surface and shape into a puck. Wrap in plastic and rest for 4 hours, better overnight. Don’t overwork the dough, doing so will melt the butter because your hands are warm (human problems). Use within 2 days or freeze for longer if you’d like. If freezing, just thaw the dough in the fridge the day before you want to bake. For the filling, it’s Thai Green Curry Paste (too many ingredients to list, but I have the available on my website) then some coconut milk, chicken stock and corn starch to thicken. Super vague, I know. But I didn’t write anything down. I baked these at 425F for 25 minutes. COOK WITH YOUR HEART! <3 Adam🤘🏼 #curry #chickenpotpie #cooking #thaifood

🇬🇷Restaurant-Style GYROS (At the Crib!)🇬🇷 Over the years, I’ve attempted a few times to make gyro at home, and while the outcomes have invariably been delicious, my efforts fall significantly short of the quality found at the family-owned fast-food establishments I went to as a kid. Until now… This recipe requires some not-so-average ingredients that you might want to cop from our boy Bezos, but I assure you it’s worth it… especially if you’re looking for a fun kitchen project for the weekend or something. Big shoutout to @modernistpantry. This is my version of their recipe and technique and I really didn’t change too much. I hope you dig. Ingredients: 1 pound Ground Beef 1 1/2 pounds Ground Lamb 3 Garlic cloves, chopped 1/2 Onion, chopped 1 tsp Dried Parsley 1 tsp Dried Thyme 1 tsp Dried Oregano 1 tsp Black Pepper 1 tsp Paprika 1/4 tsp Cinnamon 1 tsp Tripolyphosphate, 10 grams 3 tsp Transglutaminase RM (meat glue) 10 grams 1. Add onion and garlic to a food processor. Pulse the vegetables 5 times making sure most chinks are gone. 2. Add the ground meats to the processor along with dried parsley, thyme, oregano, black pepper, paprika, cinnamon black pepper and kosher salt. Blitz for 15 seconds. 3. Add the meat glue and Tripolyphosphate and blitz for another 15 seconds. 4. Transfer the forcemeat to a plastic wrap-linedconical container like a quart deli container and press it down. Let it set in the fridge overnight. 5. The next day, spike the meat onto an al pastor-style meat stand and roast in the oven for 30ish minutes at 300F until the internal temperature reads 165F. Remove the gyro from the oven and allow to rest for 15 minutes before slicing. #gyro #sandwich #cooking #greektiktok