jeff mauro

Jeff Mauro gives salmon a double dose of flavor with a barbecue potato chip-inspired rub + a lip-smacking giardiniera-based sauce.

The Rub on This Salmon Tastes Like the Bottom of a BBQ Chip Bag

parsley

red wine vinegar

Salt and pepper

turbinado sugar

ancho chili powder

cayenne pepper

garlic

onion powder

salt

black peppercorns

salmon

Barbecue Chip Dust

olive oil

Crispy-Skinned BBQ Chip-Flavored Salmon with Giardiniera Chimichurri | Jeff Mauro

For the giardiniera chimichurri, combine all the ingredients in a mini-prep food processor and pulse about 10 times until coarse and uniform

Taste and adjust the seasonings with salt and pepper and more vinegar to bump up the acid and to thin out the mixture, if needed

For the barbecue chip dust, in a small bowl, mix all of the ingredients

Set aside 1 tablespoon and store the excess in an airtight container

For the salmon, sprinkle the fillets all over with the barbecue chip dust, place on a wire rack set in a sheet pan and refrigerate for about 1 hour

When you're ready to cook the salmon, heat a large nonstick pan over medium heat and add the oil

Place the salmon in the pan skin-side down and let it sizzle until the skin is golden brown and crispy, 6 to 7 minutes

Gently flip with a fish spatula and let the salmon cook until the flesh is golden brown and the internal temperature is 130°F, 2 to 3 minutes more

Plate the fish skin-side up and top with the giardiniera chimichurri

https://cbsi-rachaelray-video-fastly.global.ssl.fastly.net/2021/09/30/1956472387669/16016_jeff_mauro_salmon_recipe-d65f64a9_804717_5192.mp4

Watch Jeff Mauro pair salmon with his versatile barbecue chip-flavored spice mix and a sauce made with his beloved giardiniera.

How to Make Crispy-Skinned BBQ Chip-Flavored Salmon with Giardiniera Chimichurri | Jeff Mauro

Jeff Mauro shares his recipe for crispy, cheesy pizza in just 10 minutes. So good and SO easy as a snack or meal.

Jeff Mauro's Easy, Crispy 10-Minute Tortilla Pizza

making the White Hot Crispy Pizza

giardiniera oil

making the Crispy Bar-Style Pizza

flour

ricotta cheese

mozzarella cheese

Parmesan cheese

mozzarella

sage leaves

cherry tomatoes tomato

hot giardiniera

pepperoni

sage leaves (optional)

Crispy 10-Minute Tortilla Pizza | Jeff Mauro

Adjust oven rack to the middle position and preheat broiler to high

Heat a large broiler-safe nonstick skillet over medium heat, brush the oil on the bottom and add the flour tortilla "bubbly-side" down to start crisping it before it goes in the oven

Almost immediately, build the pizza right in the pan

For the white hot crispy tortilla pizza, spread the ricotta cheese on the tortilla, then top with the shredded mozzarella, making sure the cheese goes all the way to the edge and beyond! Sprinkle with the Parmesan cheese, then scatter the mozzarella slices and sage leaves across the top

For the crispy bar-style tortilla pizza (shown in photo), scatter the tomatoes across the tortilla, then top with the shredded mozzarella, making sure the cheese goes all the way to the edge and beyond! Using a fork, disperse the giardiniera over the cheese, then scatter the pepperoni slices and sage leaves (if using) across the top

Place the skillet under the broiler and cook for about 4 to 5 minutes or until the cheese is golden brown and melty

Slide the pizza onto a cutting board and cut into slices

https://cbsi-rachaelray-video-fastly.global.ssl.fastly.net/2023/01/16/2162063427846/17093_jeff_mauro_pizza_recipe-c5b3695f_1628845_5192.mp4

Watch Jeff Mauro show you how to make 10-minute pizzas with a crispy tortilla crust that Rach says everyone will "flip out over!"

How to Make  Crispy 10-Minute Tortilla Pizza | Jeff Mauro

Chef Jeff Mauro shares his Grandma Kay's 4-ingredient sausage bread. All you need is frozen pizza dough, sausage, pepperoni and cheese.

Jeff Mauro Shares His Grandma’s 4-Ingredient Sausage Bread

sweet Italian sausages

casing

shredded buffalo

pizza dough

4-Ingredient Sausage Bread | Jeff Mauro

Add the olive oil to a medium sauté pan over medium-high heat and cook the sausages until brown, 12-15 minutes

Let cool then use a slotted spoon to transfer to a bowl

Combine sausage with the pepperoni and mozzarella

Slice the end pieces off the dough to save for later to make mini sausage breads

Brush the top and bottom of each piece of dough with olive oil and divide the sausage mixture between the 2 loaves

Fold the dough over like a calzone and poke holes along the sides to release the steam with a fork

Bake until light brown on top, 20-25 minutes

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