Hi I’m Cat Cora, today we’re gonna roast a Christmas goose. It’s a specialty dish that takes about 4 hours but boy is it worth it. I’m stuffing the goose with an aromatic mixture. It’s already been cleaned, trimmed and the innards are taken out. Once it’s stuffed I’m going to start tying the legs.
Christmas reminds you of snow, gifts and not to forget the delicious, mouthwatering specialty dishes. Many a family’s Christmas meal is incomplete with out the roast goose. All the tried out grandma’s recipes come out at this time of the year. For some it can be a little daunting to try such a gourmet recipe. However, professional chef Cat Cora demonstrates how easy and simple it is to serve a wonderfully roasted goose.
Yeast Free Cooking Manual/Cookbook
I’m going to bring it down to low and let it hang out until it is ready to serve.
Ok so its been about another 2 mins the tilapias are cooked through, I know that because its nice and opaque all the way through, so we’re go ahead put in all the tilapia. Our corn is all done, I’m gonna shut my flame off and I’m gonna plate it up. And what I like to do is put all of the corn, tomato mixture right on the plate and then I’ll top it with the tilapia. Go ahead and top it off with our beautiful tilapia, so pretty.
I’m going to flip them over and do the same thing on the opposite side.
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Nothing reminds me of a New Jersey summer like fresh corn and tomatoes. They’re both some of Jersey’s finest summer food.
So in honor of those summers, today I’m making my Indian corn and Tomatoes served with Tilapia. This quick bite is fast, easy and packed with flavor. Here’s all you need, 3 ears of corn with the kernels cut off the cob, a couple of cloves of garlic chopped up, a diced onion.
