Great working with the chefs at Lillie’s tonight. I know I’m dressed like a dork but whatever. #TyKu cc: @eugenawashington
Please go to http://www.wearebcs.org/bcs/news_events/hsa2014/ to buy tickets and come out and support Brooklyn Community Services.
Dinner tonight for TyKu. #work 4 courses. 4 pairings. #robléandco
@iamkelis and @legendarydamon @everydaypplnyc yesterday. Kelis did a surprise performance too which was amazing! You know how we do @everydaypplnyc ! 🙌
@eugenawashington @mariagory @everydaypplnyc
Tell Muvahhhh Happy Birthay @rita_machinegun_lynn @everydaypplnyc #ThankGodForRita #KingRita #PureWave
@everydaypplnyc with @danii_phae & @gitoo_thoo Happy Birthday @gitoo_thoo 🙌🙌🙌
@mataano @hendrikmorris #Brooklyn
Happy Easter Y’all. 😊
Avocado Lime Purée #tacothursdays #foodporn
Chicken Tinga, grilled tomatoes, roared garlic, cilantro. #braise #tacothursdays #foodporn
@ninjakitchen 3 in 1 did a GREAT job searing my carnitas. Now to slow cook.🙌
4/20! Join us this Sunday for the April edition of @everydaypplnyc! Hosted by @saada___ , ya boy Bleezie & @adultmagazine. Music by @iamrichknight & @djmoma with guests @kittycash_ & @djtake1217… And a live performance by @fiendbassy! #fiends #dreamville #everydaypplnyc #420
From @katietheshow today. Make it at home. #spring #seasonal #healthy
Spring Salad with Seared Salmon
4 Salmon loins
1 ½ Tbsp Italian parsley, chopped
½ Tbsp Fresh thyme leaves, chopped
½ Tbsp Fresh tarragon, chopped
½ Tbsp Fresh mint, chopped
1 each Zest of lemon
2 each Handfuls of baby kale
2 each Handfuls of baby spinach
6 each Radishes, sliced thin
16 each Asparagus spears, medium thickness
¼ Cup White Balsamic Vinegar
¾ Cup Extra virgin olive oil
Salt and pepper
In a shallow bowl, drizzle salmon with the olive oil to coat, add all the herbs and lemon zest, season with salt and pepper and mix together. Cover with plastic wrap and allow to marinate in the refrigerator for at least two hours.
While the salmon marinates, bring a medium sized pot of water to a boil.
Wash asparagus and salt the boiling water so it tastes like the sea. Have an ice bath ready. Drop asparagus into the boiling water and cook for 3 to 5 minute, until tender but not soggy. Quickly remove asparagus and place into the ice bath to cool. After they’ve chilled, place on paper towels to dry.
Add the vinegar and olive oil into a tight fitting jar or container, season with salt and
pepper. Right before dressing the salad, shake vigorously to incorporate the ingredients.
Heat a grill or grill pan (or sauté pan) to medium. Grill the salmon for about 15 seconds on one side, turn and cook for 15 seconds on remaining 3 sides. Be sure the salmon is cooked all the way through, you can always remove a piece and cut into it to check for doneness. Remove salmon on to a plate. In a bowl, toss the kale and spinach, radish together to lightly coat with dressing and season with salt and pepper.
Lay 4 spears of asparagus on the bottom of each plate and drizzle with the dressing and season with salt and pepper. Evenly distribute the dressed salad on top of each plate of asparagus and lay seared salmon on top.