Thursday, January 20, 2011
Salmon pan-fried in butter and topped with pineapple glaze
Hello there, my friends, and welcome to another edition of Andre Taylor’s Tasty Tidbits! This dish is one of my favorites and promises to be one of the most flavorful things you have ever tasted! Salmon is good grilled, steamed, baked and pan-seared. As always, I have stepped it up a little and I used the seasonings and some butter to pan-fry this salmon. Here’s what you will need: For the pineapple glaze, here’s what you’ll need: You want to mix the season salt, onion powder, garlic powder, black pepper and cayenne pepper together, and rub the mixture into the salmon’s skinless side. Place the stick of butter into the pan and turn the flame to a medium temperature. Let the butter melt completely, then place the salmon skinless side down …
Wednesday, January 5, 2011
Spicy jumbo prawns sure to kick up any football party
Hello everyone and welcome to the first of two football-party-inspired Andre Taylor's Tasty Tidbits for this week! Now a lot of people know I played football in high school and at the collegiate level, and I have always been a fan of the sport! This time of year for me always means great finger foods, watch parties and, if my favorite teams don't win their bowl or playoff game, a lot of tears. Today, I want to share my recipe for spicy deep-fried jumbo prawns. Here what you will need: 4 pounds of peeled jumbo prawns 3 eggs 1 cup of flour 1 cup of corn meal 3 tablespoons of season salt 2 tablespoons of cayenne pepper 2 tablespoons of hot sauce The first thing you want to do is make sure you have a big pot to heat your oil in. I personally …
Thursday, December 23, 2010
Soulful collard greens can make a big splash for the holidays.
Hello everyone and welcome to the second installment of my holiday version of Andre Taylor's Tasty Tidbits! Today, I'm going to share my momma's recipe for some good old fashioned, yummy, back road down south collard greens! The mere mention of my momma's greens are enough to make my mouth water and rush me up Interstate-95 to Philadelphia to stand in line for a plate or two, or three or four. The recipe is very simple, but if you want to do it right, you have to buy the bushels of collard greens, not the canned kind. Sorry, I'm just saying. One of the biggest steps in preparing collard greens is make sure they are clean and this can take a full day. Here is what you need to make this recipe show up on your table for Christmas, you still …
Wednesday, December 22, 2010
The best part of the holiday dinner is the first to get going in Andre's kitchen
Happy holidays everyone and welcome to the first special installment of Andre Taylor's Tasty Tidbits. Hello everyone and welcome to Andre Taylor's Tasty Tidbits! From Dec. 22 – Dec. 25, I will share my recipes for the meal I am preparing for my family for Christmas. You'll get an inside look at how this newlywed plans to throw down in the kitchen. The menu for the big day includes: a stuffed, grilled pork loin with an apple glaze; grilled salmon with a sweet and spicy tropical glaze; collard greens; baked macaroni and cheese; sweet potato soufflé; and my momma's famous cornbread dressing! And a holiday meal isn't complete without the desserts! Which is where we'll start today. To me, the holidays are a great time to get together with …
Tuesday, December 14, 2010
Southern favorite with a baked, healthier flare
Growing up the son of a southern momma, I know a thing or two about southern cooking. In the edition of Andre Taylor's Tasty Tidbits, I will share one of my all-time favorite dishes with you all. You can eat fish and grits for breakfast, lunch or dinner. Trust me, I have had it for all three meals! Some people may turn their nose up at the mere mention of fish and grits together, but I am here to tell you: "Don't knock it until you try it!" Today, I am going to show you an alternative to deep-frying your fish that won't take away from the taste. Here is what you will need: 3 pieces of Tilapia 3 tablespoons of olive oil 3 teaspoons of season salt 2 teaspoons of garlic powder 2 teaspoons of onion powder 2 teaspoons of black pepper ¼ pound of…
