Authentic voices. Remarkable stories. AOL On Originals showcase the passions that make the world a more interesting place.
Jews and Money. Asian Drivers. Polish IQ. CPT… that's racist! But where do these stereotypes come from? Comedian Mike Epps explores the backstories of this humor and how history and fact often distorts into a snide – but sometimes funny – shorthand.
"INSPIRED" features celebrities, visionaries and some of the biggest newsmakers of our generation, recounting the stories behind their biggest, life-changing moments of inspiration.
In a compelling series of verite encounters, Win Win provides unique access into the minds and lives of the world’s most-celebrated entrepreneurs and athletes.
Explore what it means to be human as we rush head first into the future through the eyes, creativity, and mind of Tiffany Shlain, acclaimed filmmaker and speaker, founder of The Webby Awards, mother, constant pusher of boundaries and one of Newsweek’s “women shaping the 21st Century.”
Nicole Richie brings her unfiltered sense of humor and unique perspective to life in a new series based on her irreverent twitter feed. The show follows the outspoken celebrity as she shares her perspective on style, parenting, relationships and her journey to adulthood.
Comedy is hard, but teaching comedy to children is hilariously difficult. Kevin Nealon is giving the challenge to some world-famous comedians. As these young minds meet with comedy’s best, get ready to learn some valuable comedy lessons, and to laugh!
James Franco loves movies. He loves watching them, acting in them, directing them, and even writing them. And now, he’s going to take some of his favorite movie scenes from the most famous films of all time, and re-imagine them in ways that only James can.
The story of punk rock singer Laura Jane Grace of Against Me! who came out as a woman in 2012, and other members of the trans community whose experiences are woefully underrepresented and misunderstood in the media.
Executive produced by Zoe Saldana (who will be the subject of one episode), a celebrity travels back to their hometown to pay tribute to the one person from their past (before they were famous) who helped change their life by giving them an over-the-top, heart-felt surprise.
Enter the graceful but competitive world of ballet through the eyes of executive producer, Sarah Jessica Parker. This behind-the-scenes docudrama reveals what it takes to perform on the ultimate stage, the New York City Ballet. Catch NYCB on stage at Lincoln Center.
Park Bench is a new kind of "talking show" straight from the mind of born and bred New Yorker and host, Steve Buscemi.
Go behind the scenes with some of the biggest digital celebrities to see what life is like when the blogging and tweeting stops.
Digital influencer Justine Ezarik (iJustine) is back. After covering the world of wearable tech last season, iJustine is expanding her coverage this year by profiling the hottest tech trends across the country.
Learn how to make this delicious fish recipe: Salmon and Cod.
Tags:Salmon and Cod recipe,cod,cooking lessons,cooking recipes,cooking tutorials,dave can cook,fish,jaybobed,salmon
Grab video code:
And welcome to Cooking with Dave again, this is cooking with Dave, I'm Dave, I'm world’s greatest chef. I know I am the world greatest chef because it says so right here on apron.
Today we’re going to do special video for Pam we’re cooking some fish. Pam says, “Hey, can you cook me some fish and show me how to make some fish good, slice cook fish, I'd like to eat fish. Working off shore we like fish, I like fish.” All right, we have to cooking fish thing we’re going to cook some bacon, we’re going to ripped and down some bacon, take the bacon out of the pan the bacon really not part of those what we need the snack as I cook because I like bacon. I will take the onion and garlic; put it right in that bacon, little salt, and little pepper. We’re going to put our fish.
First we’re going to coat in corn mill and then we're going to put it right in that bacon in that bacon grease. We're going to turn it over one time, we’re going to turn it back and then we're going to slide in the oven 425 about 15 minutes. We got pretty good size of big fish right in the stove. Big fish of salmon that’s per piece of tight and allow more particular notes is though taking note to stove them but I show you how we do it.
Now it’s okay now what we're going to do take some regular fish and cut it in fillets put some garlic and salt and pepper on them, I'm going to sprinkle with some corn mill. Okay, I'm sure roll in that corn mills no big deal, roll them in corn mill, make sure corn mill all over them, don’t cover them in the corn mill. That’s what we do. And then after covering your corn mill and get some onions. We put some onions in this pan, all right.
Taking grease with onions and the garlic, and this is the garlic we’re going on everything to caramelize up. Cook them up and then we’re going to put our fish right on top of this, bacon grease and onions and garlic. Now, if you don’t want to use bacon grease you don’t have to use, you could use some olive oil, with some butter anything with your olive oil and your butter and then anything that was getting nice and caramelize this happen to be use in the bacon grease which is good and probably it had. And we’re going a little bit flavors.
Now, take my cut they got corn mill and I'm actually set them right to the side on those onions you see that. It just curt with coat with corn mill is all of this little salt, little pepper, and little garlic. They're going to the same thing where at salmon, piece of salmon skin side down, I put salt and pepper on it and some garlic. And then we’re going to cover that little corn mill right on top of this you see that corn mill right cover it corn mill right on top of this just like that. All right, just like that and then we’re going to lay it right in that pan, right in the middle of the little fish until it move over because of salmon has gone to plate, what I'm saying—look at that, all right.
Yeah, we flip it one time trying to get a crush on both sides and then we have our all to oven preheated to 425 and we’ll slide it right into the oven and some pretty big pieces of sandwich so that thing probably going to take I don’t know 15 to 20 minutes to cook inside the oven. Look at the top its all probably from five or six minutes maybe a little bit longer that’s the big pieces of sandwich so maybe a little longer in that, we’ll see.
All right we’re cooking so medium heat, we’re been go a couple of minutes all let's do keep on going, keep cooking. Really I want to try fish too much because it will start to fall apart on this, so we're going to make sure we’re going to put it at one time and we’ll going to put at one time back and then we’re going to put another.
Now, we're going to go ahead and flip them over one time. Now, onion stick going back to side that’s nice that’s what we want. Onions are up in that thing looking good. We’re doing in other side until we got our bread and all seal. Look at that, oh look at those onions just stock, oh that’s beautiful. All the onions stuck that thing. Let's put some onions on this side over here too, just one over there. Oh, the onions—oh look at that. Oh man, that calls me good.
That we’re I'm saying, that’s we’re I'm saying. All right, don’t mess with that our salmon cooking already. Actually the salmon sit there a little longer though. I think those goes a consolation to looking wonderful just like that. Oh man probably fall apart there's a little mess with those anymore we’ll flip them again what you do just like that. That can will fall apart you flip for too many times and our salmons doing fine. But I can flip it once. I will let it go a little longer before I flip it.
And I give a six special I need that big fish of salmon I flip that thing over and I'm going to do it one more time and we’re be right. I use a big spatula about this. Oh we have to put it together on. Actually cook that on side to side just long enough to give me a crust on that one side and then we’ll be happy, I much to put back it one more time and I'm cooking skin side down in the oven.
Okay, all right so I'm going to flip it one more time back to the skin side. You see it developing a crust, you see that? Have you seen golden brown going over there on top that’s just what I want right there at this golden brown just on top, so that I can have a little crust. And now I'm just about already to take it and stick to the oven. I have preheat for 425 put it right in the oven at 425 and cook it just like this until everything you just white and floppy a little bit salmon will be white there floppy and flaky and it was still be moist and juicy and tender and taste like bacon, onions and garlic mass can be one.
Okay, here's our salmon and it is light and floppy it’s got a little crust on both sides that corn mill I put on there. We're going to dines and the maple bacon and the garlic is just going to be a wonderful, it’s going to be floppy and light, you know it’s done whenever its start flake like that and be floppy that’s when you fish is done. Umm, man its good. I cook that, oh man that’s good. I cook this in oven for about 15 minutes. I just let it on top of the stove because it such a big piece of fish. If you don’t cook one this big you're not going to spend a much time one.
All right and there's our salmon. It’s going to be one full circle of potato salad make some hush puppies can be very nice. It’s been cooking with Dave once again. I hope you enjoy the fish.