HOW TO Cook Broiled Citrus Salmonwith Roasted Beet Salad and prepare Cucumber Collins

HOW TO Cook Broiled Citrus Salmon with Roasted Beet Salad and prepare Cucumber Collins

Let’s Get Cooking! August 2025

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Wait a minute. Hello everybody. Oh, we have Welcome to Let’s Get Cookies. Can everyone hear our echo tonight? We’re trying to turn that down. It’s on the top. It’s my radio voice. Okay. Sorry. We have to echo. Well, once again, welcome to Chef Night. We’re excited because I love seafood. So, I’m really excited to see us make salmon. I for some reason cannot make it like chef can make it or I can get it in a restaurant. So, I’m excited about that. And tell us about our salmon tonight. I know everybody got four avocados. Like, that’s a lot. It’s a very good uh fat that you need to incorporate into your diet. Okay. Okay. So, if you don’t like avocados, you should really try them and try to like them. Okay? As my mom would say, you don’t get up from the table until it’s gone. They’re fantastic. Not only good for you, but they are good taste. And they are very versatile to how you get to use them, right? And we’re using them like a couple different ways, which is really exciting, too. We’re going to use them in the salad, and we’re going to incorporate some of it into the dressing as well. So, you get more avocado flavor from the dressing and not just a bite of it when you get a bite out of it. Right? So, that’s another piece that we’re doing. Uh, but again, the salmon tonight, we’re going to broil salmon. Uh, broiling salmon is a good way to quick and fast, high heat, seal in all the juices, let it rest. When we broil, we create a crust on the top. That’s one thing that we want. Yeah. We want a crispy crunch factor to our salad, right? And we’re going to add some pistachios in there, which adds a little crunch. But again, when we’re building dishes, we always want to think about what it’s like. Texture, flavors, colors, right? This one’s going to be a colorful one. We’ve got lots of colors. There’s lots of colors going on. And I I don’t think we’ve ever really used gin before, have we? I mean, it’s been a long time. It’s been at least a couple years. It’s been a long time since we’ve used gin. And pairing it with the elderflower, right? So, gin traditionally coming from a juniper berry. and the elder flour kind of mending well together. Little bit of cucumber in there. It’s going to help make that nice and crisp and the flavor profile really stand out. So that’s exciting. And one of our people on the phone or I guess on our live in their kitchen already made their drink. So share the cocktail with everybody if you want to put it in um the group chat so that everybody can see the photo of it what you’ve already started. So, let’s get cooking. Let’s get cooking. First and foremost, we want to make sure all our mis is in place, right? Everything in its place. We want to make sure that our oven is on. We got it up to 500°. Remember, we’re cooking really hot for a short period of time. That is to broil. Okay, we got our pan for our salmon because we’re going to sear that first. That’s always a favorite of mine. Uh these are going to be for our um beets and our salmon when we get going. We’re not at cocktail hour yet, but we’ll get there. Don’t worry. Uh, and then our dressing. So, I know at home a lot of people don’t really make their own dressing, but it’s all the ingredients that we have in our refrigerator that is that simple to do. If you know the techniques, then the possibilities are endless. So, we want to make sure that you can see how easy it is to actually make a dressing. Yeah, I’m excited about it. Yeah. You feel like you shouldn’t have to make a dressing too, but it’s nice that we’re going to be able to see that happen hour. And again, you don’t, right? So, you don’t. But when you do and you see the difference, I challenge you to make Caesar dressing and buy Caesar dressing and see which one you like. It’s one we haven’t done it on the show. We haven’t. It’s only seven ingredients and when you make it compared to when you buy it is completely different. So, bless the anchovies. But, no, no, no. The anchovies make it. So, don’t listen, Mrs. I love seafood. Okay, take that out of there. All right, that’s canned seafood. I know. I know. Let’s roll. The rest of our misone floss, we have our vegetables. First thing and foremost is we want to make sure everyone has their fresh beef right out of the garden. Do not throw these away. These are going to go into our salad. Beet greens are extremely healthy for you. Oh, I like that. I I typically don’t buy a beet or make anything with a beet. So, this is going to be great to see how we use this. So, we’re gonna teach you a kitchen hack. Uh because in order to roast a fresh beet like this, we’re talking it’s going to take a lot of time. Like an hour, right? Easily an hour. Okay. So, we’re going to fast track it, which is okay. Not a big deal. First and foremost, grab your beat. What we’re going to do is we’re going to remove the green tops. Okay. Beats are very, very firm, right? So, be careful. We’re going to take the top and the bottom just like this. So, we have a flat surface. If you’re not very handy with your kitchen utensil, the chef knife, you can take a potato peeler, a vegetable peeler, take the skin off. But if you’re comfortable with your knife skills, then you can just treat it like we’re cutting a watermelon or a cantaloupe. And we’re just going to take the skin off. If you were to roast this beet whole just like this, um, I would take this beet and I would put it into like a like a cake pan. So like a deep pan that can go in the oven. Little bit of water, cover it in foil, roast it whole. Right. Takes a long time. Over an hour to get this done. But then you can just take a paper towel and wipe the skin off. Makes it a little eas after after it’s roasted. Yep. So, a little kitchen. But since we don’t have that time, we’re going to put make it smaller. We’re going to put you on the fast truck. That’s right. And most people don’t want to wait an hour for a beef. I mean, just not your oven’s on in the middle of the summer that you don’t need it to be on for. You can buy freshly steamed beets that are already ready to go for you in the crowac. Trader Joe’s has them. Um, just so they’re like frozen. No, they’re fresh. Oh, they’re fresh. They’re fresh. Okay, that’s what you want. Fresh. You can use frozen. Don’t use the can, please. If that’s what you’re looking for. I’m not going to shone it. I’m just saying you want the freshness of the beet. Okay. The beet is exact. There’s a lot of nutrition in here and we want to capture all that, right? Is let’s say you do a cold, you have a you serve it cold. It’s still cooked though, right? The beet. Yeah, the beet. Correct. Served hot or cold. Here’s an cooked. Here’s an example. Beth, please try this for us. You want me to really try it? Yeah, because it’s a demonstration. How hard is that? It’s definitely burnt. Is it like a carrot or a lot tougher? It tastes like a carrot. Little bit, right? Like a carrot. So, could you serve You have the flavor. I mean, you have the beet flavor for sure. Could you serve it like this in the salad? Yes, you could. Are your guests going to enjoy this? No, they’re not. Okay. By roasting it, we’re going to extract the sugars, which is going to help make the beet sweet because there’s a ton of sugar in beets. They’re very red inside. Well, there’s red and there’s gold beads. So, there’s two different kinds. Actually, there’s a watermelon. Uh, no, no, no, no. It’s not watermelon. It’s a candy cane be is what it is. And it’s white and red. It’s not as purple like this. What’s the flavor profile? Same. Similar. Similar. Um, this one’s going to be a little sweeter. The candy cane one has almost like a citrusness to it. So like a little citrus note to it. And uh that one’s more for like presentation, right? So when we’re making something in this salad would be good. Um another one that would be really good in here is watermelon radish. So not just a regular radish, but a watermelon radish, which has a totally different flavor. It’s a lot sweeter and not as spicy as a regular radish. Got it. So for the fast track, we want to think about how are we going to serve these beets in our salad, right? Since we’re going to make it as fast as possible, we’re going to go with a small dice. Okay. So, I’m going to slice this down, just like such. So, that way we get some pretty unified slices there. And then we’re going to go into a julenne, which would be this cut here. And then we’re going to go into a dice. I’m going to keep this not a small dice, which would be good. We’re going to go just a little bit bigger. So, it’s a medium dice. So, see the difference in the dimensions there? That would be almost twice the size. Yeah. Okay. Large dice would be good for this salad, but we want to for us, we need a little bit more. For you at home, if you want a bigger bite of beet, by all means, cut them a little bit bigger. The process is still the same, except you’re going to flash steam in the microwave for a little bit longer because it’ll take longer to cook the bigger dice. So, if you’re looking for a large dice because you love beets, see the hat, the flashing, the flash steam, right? What’s the flashing, you say? Well, I’ll show you. Little water in with your beads in the micro. Little water. And we have to wrap it like wrap the top. Saran wrap kind of thing. Okay, we got to saran wrap the top because we need to steam the beets, right? If we don’t put it in the Caribbean steamer, as we call it at work because in the shop, we can put anything in there. It’ll be just fine. So, I have our beets here. We’re gonna put I don’t want to submerge totally, but I do want to have enough water in there. Right. So, you’re talking about halfway up, maybe 3/4 of the way up the bowl of your beads. So, that that way you have that. We’re going to get some plastic wrap on that. Hope you can find the end of the plastic wrap. A hack for that. Kitchen nemesis number 45. Plastic wrap. The plastic wrap. Plastic wrap is a struggle. Don’t get me started with it. If you destroy a foil, just throw it in the trash. Don’t worry about it. You’ll be fine. That is so funny, though. There’s got to be someone invented because it always rips and doesn’t go right. Well, and as soon as you get a little nick on the corner, good luck. Right. All right. We’re gonna go in the uh Caribbean steamer, as I call them. We’re going to start at let’s start at six minutes full power and then we’re going to go from there. Again, we’re going to roast. So, we’re going to continue to cook. I don’t want them to get mushy. I want them to be fork tender in this process. But interesting, six minutes in the microwave on full power is a lot. So that’s interesting. I mean, you have to get through how they how you’re going to get more, right? So again, if we start with less, it’s easier. Again, we just we want them to be firm but tender. So when we roast, we get more flavor. While still having a tender bead. Okay. All right. All right. Moving right along. We need to make our dressing. We need to get a handy dandy mixer out. We have a nice little hand mixer. This works perfectly for that. Um, if you don’t have one of those, a regular blender works. Um, even if you just have the wand end to this in a bowl, like anything really such and you mix. All we’re needing to do is mix it. If you’re old school and you got to use this, it’s possible. your shoulder might hurt, your forearm might hurt a little bit more, but it can be done. Okay. Um, this is just the fast track to getting there. Also, it’s going to be able to emulsify. So, what we’re going to do is we’re going to make a permanent emulsification, which means we’re going to be adding ingredients together to be permanently emulsified. After we let this set, the oil and other liquids will not separate. So, there’s a temporary like Italian dressing, some balsamic dressings, and then there’s permanent like Caesar dressing or even ranch dressing. Um, I’m trying to think of another one. Cole sauce and still permanent, but so mayonnaise is a permanent emulsification by using egg yolks and oil. Once you blend them together appropriately, it’ll always stay that texture until adding heat. Once you add heat and separate the two, that’s a chemistry project that I don’t want to get into because why not? So, old school. It’s okay. Don’t worry. All right. Okay. We got an or actually a grapefruit and an orange. We are going to need avocado. An avocado. We are going to need some honey, red wine vinegar, and our emulsifier. Okay, so this helps bind all the ingredients. Okay, first things first, we need our zestester out. We’re going to want to zest our grapefruit. Remember, all we’re doing is just taking that outside piece. So, turning your uh fruit with every pass on the zestester. So, that that way we’re not getting into any of the white, right? We don’t want any of the pith in there. The pith is the whiteness to the citrus. And we want to make sure that we don’t get the bitterness in our dressing. I’m always amazed at how much aroma you get when you zest. How vibrant. Vibrant. Yeah. It’s very the right word. It’s just like, holy cow. We throw this in the trash. Right. And this is where all the flavors, right? Well, definitely the Yeah, you really So, another little tidbit on health and wellness is the carrot skin is the most nutritious value to the carrot. We take it off. So, please wash them, keep the skins off. You’re just defeating the purpose of why you’re you’re eating. Besides, they taste delicious. So, grapefruit orange. I like the two flavors together. Yeah. Because uh the grapefruit has kind of a bitterness. Yeah. And the orange is going to help sweeten it up some because orange juice is naturally very sweet. And then the avocado is going to add that little sweetness to it as well. Yeah. Combination of the two. This is another one that’s going to help emulsify the dressing so that that way it’s a permanent. Okay. Then we’re going to take the juice of these bad chickens. Make sure you press and roll. By doing this process, we are breaking up the segments which has all the juice in it. So we’re tearing apart the flesh right of the um citrus here. So that that way we can incorporate or it makes it easier to squeeze into whatever it is you’re doing. Oh, look at that. That looks nice. So careful with this one at first. There’s a lot of juice in that. Mhm. Will you grab a little tong real quick? One of your other hacks. One of our other hacks. Yes. If you don’t have the juicer, show you how you have the juice. Put it in your tongs. Squeeze. And then all I’m going to do is move it so I can get more juice out. And look how much easier that was. Yeah. Than squeeze that, right? Mhm. Obviously releasing it too makes Yeah. by breaking up that flesh. Y All right, Beth, you want to grab those beats so we can take a look at that? How are we doing at home? We got any questions out there? No questions. All right, we’re moving right along. How’s that cocktail? How’s that cocktail taste? All right, what do we have here? You want to let’s take a sample. Yep. If we just open our sub there. Try not to open it all the way. Just to crack it so we can close it if we have to. There we go. Perfect. And like such. Voila. Okay. That was six minutes. So it’s Is it soft enough? Right on the money. See how tender that is? Look, I’ll show you here on the cutting board. Knife right in. Right. Okay. If we were to set it this way, the weight of the knife cut right through there. Still firm enough. So, squeeze. Oh, yeah. Still firm. Okay. Because we want that. So, let that set. Do I close it back up? Nope. You can pull it off. We don’t want to cook them any longer. Any We want to stop that cooking. So, check yours, everybody. Go check yours. Make sure that they’re tender. Fork tender. Fork tender. That’s right. Just like your mashed potatoes, you want them to be fork tender before you whip them. Okay, these guys are hot. I know it is hot. Sorry. No, you’re good. Move my iPad. Um, we’re gonna avocado. Yeah. Snack it up. So when we’re making dressings and we’re doing emulsifications like such, we want to add our oil at slower parts of the pieces, right? So we’ll add some, take it out, add some. If you had a Robocoot or a trying to think of uh a food processor at home, then you would hopefully have a lid that you would turn it on, let all this blend, and then just slowly drizzle the olive oil into it. Since we have to remove our cap, we’re going to add some, blend, add some, blend, add some blification that we’re looking for. So, I think you could grab a seat or Oh, olive. Um, aocado. Avocado. Yeah. How we doing? Kitchen hack knife. That’s good one. That one. That one I do use. There we go. The other piece to this guy, if you use the tip of the knife and score, it’ll run right along the shell, not poking out the back. Hopefully, if you’re not fingers, if you’re not pressing too hard, but I’m using the skin of the avocado, and then I can take the back of it like a spoon and scoop it out. That one’s an easy one. I learned that one. And that one it a lot. It works, right? You can use a spoon and scoop it out. No big deal. Whatever works best for you. Whatever you’re comfortable with. That’s the most important part of cooking is whatever works best for you. I’d say whatever you’re comfortable with. But that’s why we’re here today to learn new things. Right. That might be uncomfortable. That might be uncomfortable. That’s right. Um Julie’s asking if are we segmenting the oranges or juicing them? So we are going to take segments of the orange for the salad. We are juicing an orange for our dressing. So we will take the segments that we get to put into the salad. And the reason we do the segments is so we don’t get any pith in, right? We don’t want the bitterness. All you want is the flavor of the orange. That’s it. So, we’re going to have all we got in here is the juice and our citrus zest and our avocado. So, we’re going to blend this up first. I pulse at first that way we get a good breakdown of it. And then you can go unhide. Seems like we’ve got a a monsoon situation going on over here. Well, it’s nothing like the big haboo that just happened. Yeah. So, that’s good. So, here’s an example to show you. See? Like a paste almost, right? Looks like a guacamole. It does look very citrus guacamole. Oh, yeah. So, if you want to do a citrus guacamole, little pomegranate seeds in here, red onion, cilantro. Delish. I like that that add on. That would be great. Yes. So, we’re going to do a little bit of mustard. We’re going to do some honey. little red wine vinegar. And when you’re making dressings like this, you want to be very aware of what kind of vinegar you’re using. Okay? Reason being is again to the end of results, right? Try not to ever use white distilled vinegar for anything but cleaning, please. And to put in your poached egg water. All right? A lot of people like to use it in dressings like this. Most of the time in coleslaw dressing, um, it leaves a very sharp tang in the back of the tongue on the pallet that you can’t ever get rid of. And that’s because of the vinegar. If you swap out to do apple cider, red wine, rice wine, um, white wine vinegar, totally different product. And each one of these you choose is a different result, right? So you get derivatives of it. Will they be similar in tasting? Yes, but not exactly the same as if you use all the different ones. Make sure that’s blended well. Still nice and smooth. little baby powder consistency on those. I am however going to take a spoon. And I’m just going to scrape down the sides because we want to incorporate all of that. Right? If you want your dressing to be chunky, not a big deal. But for me, I want to be nice and smooth. If I notice any bits here, get those in there. That way, we can blend them up. Is Braggs a good uh brand for drug? Apple cider vinegar is what you’re asking me. Is it a good brand to use? Um I’m conflicted with that. Um I’ve heard some things that it’s not a good company to go with. So it depends on how you feel about it. I do know that there are organic apple cider vinegars that’s the same but better because they’re actually They’re using wholesome products to produce the vinegar. As opposed to Braggs has taken the Walmart approach, very uh low-end products to make the vinegar that they’re claiming to be the best, right? If you know that’s why it’s out and about and all over, it’s because it’s easier to produce when you’re using much garbage, right? Well, less expensive to produce. We’ve learned that one. So then I’m gonna we’re going to do this. We’re gonna go in three different or you guys chef Wendy is asking is brags a good benefit to use in dressings or co to rephrase we just said we just I don’t re I don’t recommend it personally just because of what I know about the company. Um, I don’t want to support that. Number two, I know the garbage that’s being put into it. I don’t want to put that into my body. So, being well aware of health and wellness and what that means to you, if you want to use it, it’s fine. It’s not a big deal. Try to find another brand. There are unfiltered certified organic apple cider vinegars that are out there that are really much better for you. Also, if you’re having any um acid reflux, little apple cider vinegar in the morning, take care of them. No problem. We have a question. Question. Um, how much oil are you using? So, I’m using a little bit at a time. What’s our recipe call for at that total amount? Look on our left. So a cup receive a cup. And on desire. So as you see as we’re adding, we have a nice fluid smooth dressing. I mean, we can taste and see if we want to add there. I want it to be a slight bit thinner. Um, if you like the flavor of it and want it to be thinner than this without adding more oil, tiny bit of water. That’s it. You add any more vinegar, it’s going to be more vinegary. If you add any more honey to make it sweeter, any more mustard to give it that, you can add those things if you’re looking for that flavor to come out. We’re really wanting to capture the avocado with the citrus is what we’re really trying to capture. So, let’s do that’s a good consistency. Yeah. Dressing, right? Absolutely. So, that we’re going to take a pinch of salt. Salt’s good. Salt helps enhance the flavor, right? That’s that’s the things. And again, I say it every time. I don’t have a salt pallet. So, I’m always like, “Oh, no, that’s fine.” And other people have a felt pal a salt pallet. So, that way they say it needs salt, right? And that’s everyone’s assumption. How many places have you gone to eat or even have guests at your home and they don’t even try the food and the first thing they want to do is put the salt on? It’s a habit. It’s a thing. It is a habit. That would be a habit if you don’t taste it first. It’s a habit. All right. So, that gu is done and ready to go. And I want to shout out to all of our builder reps that joined us tonight. We have seven people on. We have Pat, Tom, um, Bri, Louise, Julie, Courtney, and Amy. So, thank you guys for joining us. Special guests tonight, so we’re excited. And then we have some great friends over at Trilogy that joined us as well. I was in trilogy all day today. So, salad dressing set aside. You don’t have to refrigerate this currently. Okay, just because what we’re doing, if we did refrigerate this, it’s going to thicken it up due to the oil solidifying. Okay, we have a good amount of stuff in there. Um, again, if it tightens up when you refrigerate, so what you have left over, you throw in the refrigerator and you want to use it again, just let it sit out at room temperature for a little bit. If you need to thin it out some, again, tiny bit of water, little bit at a time, back to the consistency that you need. Absolutely. So, those we have done, right? All right. So, then let’s get our We’re not going to need a little strainer. Need the hand. Kitchen hat. 405. Uh, so our beets are just a simple um salt, salt, pepper, oil. That’s it, I believe. So there’s something break it out. Let’s see here. Red onion shaved. It’s not in order, I don’t think. That’s okay. I No. Yeah, this one’s pretty straight. Pepper, salt, and pepper toss. That’s it. Don’t even pretty simple. Also, a little salt, pepper on that. And then a little bit of the oil. That oil real quick. That the olive avocado. Okay. Just put a tiny bit in there. A little tiny more. Perfect. And all we’re doing is tossing this around so we can evenly coat. Season. We want to make sure that it’s not going to stick to our she can pan. Right. Absolutely. Okay. So then beets can go onto a sheet pan. Really good on some grilled chicken. The dressing The dressing would be good on some grilled chicken. I would recommend. I would recommend brushing it on as you grill it. So, and it glazes it out. Oh, that’s a good one. Like a barbecue sauce. Right. So, what a healthy version to the same principle. Right. Right. Okay. So, now now we’re going uh beets. We’re gonna actually we can we’re going to go into the oven with the beets. Reason being is the beets can set aside. Not a big deal. And then we’re going to move. Let’s do our cocktail. Okay. and then we’ll move into salmon because salmon’s going to be pretty sass. Also, remember we are at 500 degrees, so we want to be mindful to how long those are going to take. We’re going to set a timer. I want to say I want to say six minutes for your broil. Anyone at home who has the top burner, the closer to your burner or flame if you’re working on gas, the better. That’s what you’re really wanting to do. That’s what’s going to create that char sensation or the crust on the salmon that looks. So, let’s grab our ingredients for our cocktail. We’re excited to try ours, but you guys already started. So, we’ll need all that. We’re not We’re not going to need to show it. We’re not going to use this one. Um, I think we might for us. Yeah, we’re doing a combination for Well, so our picture showed a little bit of pink. Okay, you want actually notic um our photo had a little pink in there. Little grenadine will help out, right? So, you want to get that little bit of infused. Okay. Right. Little of that. We have some raspberry laour. We’re going to put a touch of that in there. Okay. For us, because again, we’re just enhancing the flavor. So, you could use either or. Either one. It’s going to give you that same type of pretty pink fuchsia color. Uh, so for this one, we are going to need the gin, mint to garnish, lemon juice. Oh, no. Because we have to muddle first. Muddle first. Cucumber. That’s what it is. This bad guy here. Now, if you look on the internet, they’re saying cucumbers are amazing for you. They are. True or false? They they are good for you. Very very good. Why? I mean, it’s just interesting that it seems to be more prominent right now than hydration number one. Okay. So, incorporating a lot of water, hydrating vegetables into the diet, right? As we go through the day, we might not drink enough water. At the end of the day, we most certainly do not think about any hydrating foods that we put into our body, right? So, the beet one. Yeah. Citrus number two, lemon. Now, we’re enjoying a cocktail and hydrating at the same time. Defeats the purpose. I don’t I’m not I still like it, but I just was curious because everybody’s saying ginger um avocado, they all have their own cucumber, lemon, uh yeah, they all have their own distinct uh municipal purposes. Um for reasons, right? Cucumber, lemon. So cucumber, lemon, pineapple, it’s great for respiratory. It’s great for burning fat. If you drink it every morning on an empty stomach, you would start to notice what that’s like. If you float in some turmeric and ginger into that, you’re going to speed up the metabolism, which is going to speed up the fat burning. With your turmeric, you’re going to help with inflammation. So, all-encompassing four ingredients make this little wellness shot, so to speak, for a smoothie, if you want to make it into that fashion. This much is all I need. Um, yeah, the the municipal purposes are so much further along than what people think that they are. Good. We’re adding a little bit in our little cocktail for a little refreshing flavor. Let’s not forget about because it is hot out there. Although today, I mean, it was hot, but it’s not as bad. Today, not so bad, right? and straighten. It works for everything. It does. So, we got the fresh squeeze lemon juice here. We got some cucumbers that we’re going to muddle in the bottom. Okay. So, you’re going to muddle in the glass. Yeah. So, they keep all the flavor in. Okay. I like it. Yeah. We’re going to need a tiny bit of simple syrup. Okay, I believe. No, we want to model. So, this stuff first. We’re going to do is break up the cucumber. Can really smell that? Absolutely. We have a timer on our beats. Yep. In my head. In your head. Got it. How many minutes left? Three. Three. Okay, perfect. Decided to see a timer and I’m nowhere at 500. So just check. Elder flour is also good to mimosa. So mixed with champagne, it’s a good mimosa. Yeah. It’s this nice little note that really enhances your cocktails. So those are ready to go for us. We’re going to go with a teeny tiny bit. Splash of pink. I see. This is simply fun with the cocktail. It is fun. Henry said, “When my wife looks at humans, I make a mixed drink with water gin. Next time I will add cucumbers to it.” Oh, great. Amy also said, “Elder flour is good for immunity, too.” Immune booster, right? Big time. Especially as we’re getting into the the cold and flu season coming up in no time. So, all I’m doing is I’m tearing these mint leaves just so when we stir, we can get a little more of that flavor in there. Absolutely. Go ahead, give that a stir. But in these there’s no seltzer or I mean some of the cocktails we make have a selzer or something else. The juices. You can put that in there if you’re looking for that. No, I just was Yep. Noting the garnish. There’s the cucumber. Get super technical and fancy. Drop your mints in there. You’re good. We already got some of that mint flavor profile in there. All right. So then cucumber calling. Cheers. Wow. Yeah. So, again, I am not the typical hard alcohol breaker. Wow. Yeah. I would be the selter girl. Float if Yeah. float some seltzer or soda water on there and that’ll mellow that out. We need you. Okay. Am I the only one that thinks that’s a little strong? What do you guys think out there? Poll. Yes. too strong or very strong or not strong enough. Let us know your thoughts. Sherry says, “Cheers to hump it.” Exactly. Amy said, “No, I like it.” LOL. And Sherry says, “It can never be too strong.” Oh, you guys. I don’t know because if you look at the space every time a cocktail, she’ll tell you if it’s too strong. I do. I like the ones with like champagne in it or something like Rhonda said it’s perfect. Oh, good. Awesome. It is. It is nice, though. Right. So, again, that absolutely that refreshing usually used to that little seltzer to it, right? It’s going to mellow. It’ll mellow out so much. I love that. Yeah. All right. Now, salmon time. Let’s pull our beans out. All right. That’s That’s the star of the show. We’re not there yet. Not there. How do you know we’re not there? They’re just still a little warm. Uh yeah, we’re we’re looking for a little more color, right? So, I’m going to do is give them a little shuffle so that way they can mix it up a little. Okay. All right. Now, want to get our pan going here. Perfect. Nice and hot. Oh, no. Julie said it’s not strong enough and he burned our beads. Oh, no. Don’t burn the beads. Well, when you work in a kitchen, it’s always best to have tools do what you’re doing. It’s best to have a little extra flame or Beth or Cal in Beth’s case, a little extra selzer never hurt anybody, right? Never hurt anybody. What do we usually Oh, it really totally mellows it, right? Yeah. And then you get all the same flavor for doesn’t change anything, which is the beauty of it. Need a plate really quick. Here’s menu. How we doing at home, everyone? Everyone keeping up? We having some questions, concerns. Maybe while you’re getting the salmon out, I’ll just do a quick little update on kind of what’s happening in our market today. Um, one thing I was in Trilogy today for about most majority of the day and we’re prepping clients. So, that’s a community that is typically an older uh profile, not active adult necessarily in all all of Trilogy. But what we’re finding is preparing and getting ready to go on the market to hit season is a really good idea. And so, we we were working with four clients today to do so. So, if you know someone in a community that’s getting ready to list, now is a great time to start thinking about fall and maybe even the first of the year, believe it or not, we are going to get there just like that. It is just around the corner. And I was thinking today, we only have three of these classes left after today for the rest of the year. So, we’re just getting there close to the end of the year. So, anyone you know, if you guys are thinking about listing your home, we’re doing a ton of preparation right now, getting ready for trying to beat the market, trying to beat when more people are going to be listing their homes, so we can jump on a little early. And we’re using a strategy of coming soon listing. So, 30 days prior, we’re coming soon. It’s not counting against you as days on market. And we’re also using this time to do some extra staging to make sure that we look the best, whether it’s adding additional plants, cleaning up any of the dead plants that didn’t make it through the summer, whatever we can do to make our house look even better. So, that’s one thing that we’re really actively pursuing right now. And the home builders that are on the call today, they all need to hit their numbers by the end of the year, and that’s fast approaching. So, we’re seeing some steep discounts there. If you want to buy something that’s in a new construction neighborhood, they’re still offering low interest rates and people are taking those deals and we just don’t know how long they’re going to last. So, think about what our opportunities are right now. And if you don’t know, we’re happy to help guide you through the process. whether you’re listing or looking to buy um for yourself, your family members, kids, whatever you have that um friends that are looking to do that, just give them our number and we’re happy to help them out. And that’s all I have for today. And now back from our commercial break, we’re going to go ahead and take a look at our beads. We did not Did we burn our beads? No, our beads are good. Perfect. I’m going to let them go a little longer, which is fine. Again, you can start to see that we’re starting to get a little more color there, right? And that’s what we want. Now, we had one viewer that did burn their beads probably put them in the same time as us. Maybe their oven could be also running a little hotter. Correct. Or if it’s closer to that flame. Yeah. Depends if it’s gas or electric. Yeah. So, we’re working on a gas stove where the flame is at the bottom of the stove and not at the top. Okay. So, traditionally the broil is at the top for gas ovens. Um, in your electric oven again, it’s going to be at the top, the ring that goes around. So, you might want to go super hot, maybe a little bit lower. Yeah. Got it. You might move that around. Yep. Perfect. So, how do you feel about when you buy salmon prepackaged sealed like we bought it this time? Okay. It was frozen. Flash frozen. Maybe it’s all Yeah, always flash frozen. Okay. If you’re buying pre-portioned salmon in cryvac packs as such that we got today, as soon as you thaw it, pull it out of the cry pack. Okay? Excuse me. The reason being is if there is a teeny tiny puncture in that cryac pack, which means oxygen is getting into it, the longer you let it sit in your refrigerator, the longer you’re potentially growing bacteria. Do not do it. It should say on the back actually. Um, these ones don’t say, but again, if they’re pre-portioned cryovac, the moment they’re thawed, take them out. You can put them in a ziplo because you can control that. Uh, no air getting in, right? You can control the amount of oxygen that’s introduced to the fish. Okay? You want to be very, very cautious of that. If they’ll sit in a crowvac pack in your refrigerator for seven days, okay? But if there’s that teeny tiny pinhole that’s allowing oxygen in there, it’s continuously growing bacteria. Rapidly growing bacteria every second, rapid. That’s what’s crazy. As soon as that happens, good luck. Might smell okay because you can’t see that bacteria you’re growing. Um you might not even be able to taste it. So when you eat it, but then all of a sudden you get really really sick that because of the bacteria growth. So again, just be very mindful to that, right? It’s almost better to try not to run them underwater if possible. You can cold water, run them under there. It’s okay. But if you can avoid that, I would recommend it because it’s best not to run them under water. It’s best to put them in the refrigerator and let them thaw accordingly. If you’re in a pinch, you got to zap it in the microwave under the defrost, that’s okay. Lower the power, less time increments, so that that way you get a better thaw throughout and not cooking the outside while still frozen. So, that’s something that we want to do. uh salt, pepper. Since we are big fans of Spiceology, the black magic, we are going to put a little more zing into our salmon. And you at home, please do so if you like. If you want regular salmon, no big deal. So, what we’ll do is we are going to So this is really hot already. I can feel it. I can tell. I can tell. So, our black magic, we’re not going to want to go crazy, but we are going to use a little bit, right? Reason being this is good stuff. And the host likes a little spicy. Yeah, I like the spice. So, again, as you see, it’s not too heavy, right? That’s about a good coating of it. Go ahead and lay this bad guy down. And I’m going to continue to season the other pieces. Not getting too crazy, but I’m not We’re not too not too hard on the sear as you see, but we are hard enough. As you can see, there’s a nice sear there. Right. So now I’m going to cut my heat on my pan. I’m going to flip all these pieces of salmon over. We’re going to go directly into the oven. Voila. Beets are coming out. Got some good roast going on there. Oh, no. We’ll just go right in here. Oh, the whole thing. Gotcha. Oh, I love that. We’re going to go six minutes on this. Why is today the six minute number? It is a six minute day. It’s just the way it works sometimes. Okay, while that’s going, we’re going to get our salad prepared. I love a nice light dinner. So, I love that we’re we’re doing that. Well, again, at the end of the day, I mean, sure, beef stroing off is good sometimes, but after you’ve been out in the sun all day, good luck. We’re just tired. It’s just good luck. So, we’re going to need a large bowl. Such we [Music] go cheese. Next greens. Going to rinse our beet greens. I’ll take these stems off those in there. Any questions? Any questions in the chat box? You guys have any questions? Just trying to get off. Show us some pictures. How you’re doing so far? The access water from there. We’re going to do something a little different. We’re just going to shifod this. Chifonod. Uhhuh. That’s where you roll it up and then you cut it thinly like such. So it creates long strands. Traditionally, you would see this with basil. Yeah, the chifonade of basil. Jeff Henry asking if you mentioned what kind of salmon it is. I think it’s Alaskan from Costco. It is just It’s Alaskan salmon. it. Yeah, not sure. Doesn’t say on there. Yeah, definitely. King salmon if you can afford it. Not exactly the cheapest, but it tastes delicious. Any salmon will do. Farmra Atlantic Atlantic salmon. So, now we have the redio. We’re gonna kind of do the same thing with this, too. I like it because it gives it like kind of elongated pieces which it’s just different, right? Well, just hack them in half. Make them a little smaller into our salad there. Then for our grapefruit, let’s take a peek just because I can hear them. Okay. What we’re looking for is any of the fat. See the fat on the bottom of the pan there? You can see here it’s still pretty raw. Any fat that’s popping out on the top? That’s when pull them out. They’re done. Okay. So, for the segments, right, this one’s a little tricky. Um, if you can’t use a chef knife, that’s okay. A smaller knife is fine. Again, like the beet, we’re going to want to take the top and the bottom off. We’re going to want to carve around. We’re going to want to take all that pith off. So, if we get a good one, then we can just continue to take our knife and guide it around like this. So, that that way we’re taking off all that bitterness is what we’re trying to achieve here. Oh my goodness. Can smell that. Oh, it smells delicious. We have a we got a good group of grapefruit with us with this batch. So again, you’re going to do the same thing with the orange. Uh if you can try to clean some of this up. Sure. Once we start taking out the segments, it’s a little easier. So this where it gets a little more difficult. If you have a smaller knife, it might work a little bit better. But all you’re going to do is you see the pith here, right? All you’re going to do is take your knife and cut down that. And then you’re going to go to the other side and cut down that. And then voila, you got your segment. So as you start taking segments out, it’s going to get a little trickier. Anything like this. Take off like that. Again, all we’re getting is just the segment. That’s pretty tricky. Yeah, I’m not sure I can say I have those knife skills. So, some using a smaller knife works a little bit easier. Okay, good point. For me, I just You’re just using I use the chef knife for everything. It is my utility knife, my tool of choice. What’s our timer on? Oh, you are you are good. You are down to the last 14 20 seconds. So, you’re good. It’s going to be beeping in a minute or seconds, literally. So, cut our oven off. Cut it off. Turn it off. Turn it off. We’re going to cut our oven power because we’re still segmenting our grapefruit, which is fine, but we don’t want to overcook the salmon. Voila. There’s our timer. Yep. I would have to say Steve is that way, too. He’s always like, “What’s my time?” Going off in like three seconds. How do you know that? It’s You have a sense. It’s because we know what can get done in six minutes or three or five or 15. So then that’s what then becomes the guide to go okay. I mean exactly whenever you’re in a cooking competition and there’s six minutes left on the board. You have to know what you can you got to know what you can accomplish. Yeah. You got to know you got to cut out of the business to get there. or segments. Salmon is going to be golden. So, I want to up that out here in just a second. So, again, this is a little tedious part. If you don’t mind the bitterness of the pith, by all means, keep it on there. I grew up eating oranges, so for me, it’s not too big of a deal, but it’s going to make a difference in the dish. You can buy these already done. Also, the grapefruit segments, are they as good? They are not. The reason being they’re not fresh is they they’re fresh but they’re not all of the preserves that are added keep it fresh. So, got it. All right, let’s pop this out. Looks delicious. See the fat? Any of that white, that fat coming out? That’s what we’re looking for. We’re going to let that do its thing. Continue cooking. All right. Now, we’re going to need some shave, some onions. So for these grapefruit segments, since they are large, I’m going to break them down a little bit so that that way we can incorporate them into the salad more. Right. Absolutely. So the reason I keep all these separate is so that way you can build a salad, especially when you’re feeding more than two people. Even if you’re feeding two people, it’s better to build a salad, everything, not just in a bowl and mix, mix, mix. If you ever notice, you put cucumber, tomato, it always ends up in the bottom, right? Because it weighs more than the lettuce does. So, what I do is I just put anything that’s in there that can be incorporated nicely without having to worry about that. And then I build the salads individually, right? Which is very smart. So, with our onion, we’re going to want to do a fine julenne, which means we’re going to want to take off the top and the bottom. We’re going to want to remove this piece to it, the layers. Sherry is asking, can you do anything with the peel of the citrus? Boil them in water. Make some tea. Delicious. Throw them in your garbage disposal. Baking soda, a little bit of ice cleans your garbage dispos. Was that helpful? So, with these guys, we want to keep these as thin as possible because I’m only wanting a shave on it. Just like that. See how fine those are? I like the shade versus the chunks. Me, too. It’s just I can’t really eat onions, so to me it’s golden. Okay. So, this Beth, if you would like to, grab our tongs and do a toss toss of that. Would these? Yep, that’s the world. Avocado choice. One that’s not so firm way around. Twist it off. Quick little stab. This one’s firm. Yeah, you can tell by the color. Yep. Wendy says, “We build our salads as we eat them. I use individual bowls like salad bar and that’s a great way to do it, right? So I I like to keep the ingredients separate also so that way we can build the salad accordingly. So that way everyone can get the same amount of ingredients roughly in their salad as everybody else. So that uh you think it’s scooch more? I I you’re right. I think just a little bit more. And again, this portion is just the designer, right? This is just to incorporate some of that so you’re not just getting plain greens, right? This doesn’t have to coat the whole bowl. That’s it. And then you can add more when you’re done. Yeah. So for the avocado, I’m just dicing. And then we’ll scoop those out. We’re ready to build. Grab all of our misplate. If you have a bowl, let’s do the bowl. Yeah, I think so. We always Yeah, it’s nice, right? I think it’s just a lot better. Yes, we use those really as our plates. So, again, want a good amount of lettuce. Not too much, not too little. That’s probably a good salad. I’m going to want to put some of our grapefruit down. Some of that. Actually, we’re gonna we’re gonna we’re gonna half these guys. Yep. Just so that it kind of matches the grapefruit there. That citrus portion. Looks good. Looks good. Take our Drop this in there for you. Just kind of little bit around. Then we’re going to need pistachios. Little bunch back there. Go wrong with those guys. Little bit of cheese. This goat cheese, nice creamy. It’s going to help add a lot of depth to this salad. What are we going to do with our beads? Little beets on there. It’s just I mean surprising how I mean it just looks so great and so refreshing. And then we’re going to pass salmon. It’s just delicious. Yeah. So, this works great. You can do chicken, you can do shrimp with it. Kind of any white fish would work fine as well. So then your desired piece of salmon since we know this is favorite. But it says that the salad looks beautiful or dressing. So this is where you get to eat. Absolutely. I develop a little height there. Such. And then that would be our roasted beet and goat cheese salad. Wonderful. with our broiled salmon. That looks amazing. Who’s going to put some photos in the chat box so everyone can see? Oh, next month we’re going Mexican and chilada. Yeah, this one. Chicken and chilada. We’re going to we’re going to do a chicken enchilada and reffried beans. We’re going to do a little spin to it. Okay. Uh with some roasted pablanos, so add a little texture, a little bit of heat to that. Lovely. Um we will make our own enchilada sauce. So be prepared. And uh Rosarita will not be joining us in this adventure. We will be making our own reffried beans. I won’t make you pull the crock pot out and put the pinto beans in for all day. I won’t do that to you. But I’ll teach you a way that you can make your own reffried beans in the comfort of your own kitchen that are going to be better than hands down delicious. Exciting. Well, we are super excited that you guys all joined us tonight. Enjoy a great dinner and thank you again for joining and being part of our cooking show. Thank you so much everyone. Yeah, absolutely. Thank you so much everyone for joining and again join in next month for Let’s Get Cooking. All right, have a great night. Thank you.