Rachaelrayssausageandfishonepot Recipes

Steps:

• Heat 1 tablespoon of extra-virgin olive oil, a turn of the pan, over medium-high heat. Heads up: use a skillet with a tight fitting lid. Add the sausage and crumble while browning, about 3 to 4 minutes. While the sausage browns, crush the garlic. Peel the onion, trim off the root end and then thinly slice. Add the garlic, onions and potatoes to the pan with the sausage and season with salt and pepper, to taste. Douse the pan with half of the vermouth or wine, cover the pan with a lid and cook 10 to 12 minutes. Remove the lid, add the tomatoes and gently stir into the potatoes. Set fillets on top of the potatoes and douse with the remaining vermouth or wine. Season the fish with salt and pepper, to taste. Set lid in place and cook until the fish is opaque, about 6 to 8 minutes.
• Top the fish with parsley, the juice of 1/2 a lemon and garnish with a liberal drizzle of extra-virgin olive oil. To serve, transfer the fish and sausage mixture from the pan into shallow bowls to hold the juice. Use the crusty bread to soak in the juices at the table.

Steps:

• Preheat the oven to 375. Rub the salmon with the olive oil. Place on foil-or parchment paper-lined baking sheet. Cover with the dill and herbes de Provence. Spread the mustard on top ot cover completely.
• Bake the salmon until opaque, about 15 minutes.

Steps:

• Preheat oven to 400ºF.
• Place the pork tenderloins onto a baking sheet and coat them with 2 tablespoons of EVOO, grill seasoning and grainy mustard, rubbing to evenly coat.
• Transfer to the oven and roast until cooked to your desired doneness, about 25-30 minutes or until a thermometer inserted into the pork reaches 145ºF.
• Let the meat rest about 5 minutes once it comes out of the oven.
• While the pork is roasting, place the potatoes into a medium-size saucepan and cover them with cold water.
• Add some salt and place over medium-high heat to bring to a bubble.
• Reduce the heat to medium and simmer until tender, about 15 minutes.
• Drain the cooked potatoes and return them to the pot they were cooked inches
• Add the butter and milk and mash the potatoes.
• Place a large skillet over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon.
• Add the Canadian bacon to the pan and cook, turning occasionally, until browned and heated through, about 5 minutes.
• Remove the meat from the pan and chop it up.
• Add the cabbage to the pan with the bacon drippings and cook over medium-high heat until wilted and tender, about 5 minutes.
• Season the cabbage with salt and pepper, and add it, along with the chopped bacon and herbs, to the pot of smashed potatoes.
• Give everything a good stir to combine.
• Thinly slice the pork tenderloins and serve with the colcannon alongside.

Steps:

• Pre-heat the oven to 425°F.
• Spread tomatoes onto a cookie sheet and combine with garlic, shallot, 3 tbsp olive oil, salt and pepper. The tomatoes will burst after 10 minutes. Continue cooking another 10-12 minutes to concentrate flavor.
• About 10 minutes before you are ready to eat, season fish with salt and pepper and heat 2 tablespoons olive oil in a skillet over medium-high heat. If your fish has skin attached to one side, place skin-side down first. Cook 2 minutes on each side, then transfer to the oven for 5 minutes.
• Remove tomatoes from oven. Mash the tomatoes with a potato masher on the cookie sheet. Top fish with roasted tomato sauce.