Photographs copyright © 2021 Lucy Schaeffer. Reprinted from It’s Not Complicated: Simple Recipes for Every Day by Katie Lee Biegel. Active time: 15 minutes Total time: 30 minutes Meanwhile, make the salsa: In a medium bowl, combine all the ingredients, seasoning with salt and pepper to taste. Bake until the chip mixture is golden brown and crunchy, about 15 minutes. Press the mixture onto the sauce on the flesh side of the salmon. In a food processor, combine the BBQ chips, brown sugar, chili powder, scallions, garlic, and lime zest and pulse until combined and the consistency of coarse breadcrumbs. Spread the BBQ sauce evenly on the flesh side of the salmon. Season with 1 teaspoon salt and ½ teaspoon pepper. Place the salmon in the center of the prepared baking sheet, skin side down. Line a baking sheet with parchment paper. Make the salmon: Preheat the oven to 450☏ (230☌). Zest of 1 lime (reserve the juice for the salsa) Kosher salt and freshly ground black pepperĦ scallions, white and light green parts, chopped If you’re making it in the winter or don’t have access to ripe peaches, try it with mango instead.” - Katie Lee Biegel, It’s Not Complicatedġ½ pounds (680 g) skin-on center-cut salmon fillet The ripe peach salsa makes it totally next level. I love the crunch that the chips add and the extra bit of tang that the BBQ sauce lends. For the longest time, I would season it with only chili powder and brown sugar, but I must’ve been feeling wild one day and decided to upgrade it with a crushed BBQ chip coating. I buy a big piece of it and cook it whole, then serve it right on the pan and let everyone cut their own portion. Hey, take it from fellow moms everywhere, Katie: Bubbles are easy - and highly Instagrammable, too! Katie Lee Biegel’s BBQ Potato Chip–Crusted Salmon with Peach Salsa “Even if it’s just bubbles… a little something for them to play with,” she says. With baby Iris’s first birthday fast approaching, we’ll just have to wait and see if Biegel sticks to the less-is-more approach when it comes to celebrating her girl’s big day this September, but the mama is already thinking about incorporating kid-friendly hacks into her entertaining approach, noting that while - like most of us - she hasn’t entertained much lately, she thinks having something for kids to do is key. It’s one of my favorite things because it takes the guesswork out and you have the most Instagrammable table.” “They deliver a box of dishes, flower vases, linens, everything, and put a guide in there for how to set the table. (Same, Katie, same!) Another favorite resource: “ Social Studies is awesome, especially if you haven’t built a collection of nice dishes and linens,” she says. It’s one reason why she admits she never passes up a yard sale - although she also shops the sale section at Anthropologie. Her preferred tablescape these days is a simple table with a few bud vases of flowers and candles she actually prefers a mismatched look. In fact, Biegel is full of unexpectedly easy pro-tips that have us madly taking notes. Biegel hits us right in our Ina Garten-store-bought-is-fine-loving hearts when she admits that her advice is to go ahead and just “buy some things” to make entertaining easier, “so you’re not spending a lot of time on every course.” (Virtual high fives to every celebrity chef who keeps it real like this!) They’re dishes that can be prepped in advance, and in the summertime, especially, she says, “those cold and room-temperature dishes are your best friends.”Īnother busy entertaining mom’s BFF: the store-bought dessert or appetizer. In its place: Her go-to BBQ Potato Chip Crusted Salmon recipe (see below!), deviled eggs, and green and farro salads. “I just don’t really have time for that now,” she reasons. Out, for example, are labor-intensive menus involving mains like the individual chicken pot pies she used to make, along with anything heavy on the chopping. That simple approach has translated to her entertaining style, as well.
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