Ryann Graham is kinda gay, kinda frat, but a FULL ass sweetheart!
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Ryann Graham joins Matthew Francis on DinnerViews where Matthew cooks his DREAM dinner of Parmesan-crusted salmon, pork and potato soup, and pancetta brussels sprouts! Together they talk about their time at BuzzFeed, coming out. Doing drag, internalized LGBTQ growth, comparison culture, social media, managing depression, and self-care. Enjoy the show!
Love, Matthew ♡
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DIRECTOR, EXECUTIVE PRODUCER, RECIPE WRITER
Mishelle Martin and Matthew Francis
Ryann Graham’s DREAM Dinner Recipes:
Creamy Pork and Potato Soup
¼ cup butter
1 onion chopped
3 garlic cloves, minced
¼ cup flour
2 cups chicken stock
1 pound Yukon gold potatoes, diced
1 cup, cooked pork, diced.
2 cups milk
3 scallions, sliced
To a pot on medium high heat, add the butter, chopped onion, garlic, salt and pepper, stir and cook until the onions are soft, 5 minutes,
Add the flour and mix in. until smooth, add the diced potatoes, and cooked pork. and the chicken stock, bring the soup to a boil, and cook until the potatoes are tender. About 10 minutes.
Once the potatoes are tender, add the milk, heavy cream, and parmesan cheese, whisk until smooth, and let simmer until the cheese is melted. Adjust seasoning as needed.
Serve with sliced scallions as garnish!
Lemon Parmesan-Crusted Salmon
Salmon 2-4 fillets
Salt, to taste
Black pepper, To taste
2 tbsp Dijon mustard
1 cup panko breadcrumbs
¼ cup fresh parsley
Zest of 1 lemon
¼ fresh dill
½ cup shredded parmesan
½ cup Olive oil
Preheat oven to 425 F (220 C)
In a small bowl, add the breadcrumbs, fresh parsley, lemon zest, fresh dill, parmesan cheese, and olive oil. Set aside.
Season Salmon with salt and pepper, rub dijon all over the salmon. sprinkle panko mixture over salmon. Then bake for 15 minutes in the oven. Until the salmon just becomes opaque.
Serve with fresh lemon juice,
Pancetta Brussels Sprouts
½ pound pancetta, diced
2 lb brussels sprouts, halved
Salt, to taste
Black pepper, to taste
1 tablespoon brown sugar
5 cloves garlic, minced
⅓ cup apple cider vinegar
Preheat oven to 425°F (220°C).
Add pancetta to a cold skillet. Turn the pan up to medium heat and cook until the pancetta renders out the fat and becomes crispy, scoop out the pancetta and set aside.
Add the Brussels sprouts, salt, pepper, apple cider vinegar, brown sugar, garlic. Stir until fully coated.
Place in the oven to roast. for 20 minutes, or until tender and crispy, flipping the brussel sprouts if needed.
Sprinkle the shredded Parmesan cheese over the Brussels sprouts, then place the pan back in the oven and broil for 5 minutes.
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© 2020 Matthew Francis
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