Let marinate, turning bag and massaging steaks occasionally, at least 6 hours or up to 12 hours.. Heat one chimney of charcoal until flames subside and coals are lightly covered in ash.
Stir to coat the oats in the butter and then toast them, swirling or stirring the pan often, until they are fragrant and have even darkened a shade, about five minutes.Watch them carefully so that they don’t burn; adjust the heat if needed.. Matt Taylor-Gross / Food styling by Amelia Rampe.
Think beyond water.Oats are naturally quite creamy, thanks to being such a starchy grain, but incorporating whole milk into the cooking liquid makes them even richer.This tactic also helps to create a delicious, decadent richness, with a consistency that’s akin to rice pudding.
For me, one part milk to three parts water is the sweet spot, but other cooks use more, even cooking their oats in just milk.. Homemade Oat Milk.That said, it’s also worth considering cooking your oats in other types of liquids.
Tea, broth or stock, coffee — even something like carrot juice — all add new flavorful directions.
Swapping out your liquid will make your oats less of a neutral base for toppings if you plan to stash away leftovers (see below), and is still a fun way to experiment.. For every one part oats, you’ll need four parts liquid for steel-cut oats, or two parts liquid for rolled oats.Fresh fillets of haddock are coated with smoky paprika, garlic powder, oregano, and thyme before they get a quick sear to develop a delicious crust.
They are then sandwiched between toasted brioche buns smeared with a strong, tangy tartar sauce laced with refreshingly piquant horseradish.. Get the Recipe.Salvadoran-Style Pescado Frito (Fried Fish).
Delicate, meltingly tender whole trout gets crispy skin from a quick sear in a cast-iron skillet.Many families use mojarra, a fish found in agua dulce (fresh water), but trout makes a great substitute.. Get the Recipe.
(Editor: New Ring Lights)