Instead of fermenting the chiles in water, Enrique confits a mix of sweet and hot peppers (Cubanelle, habanero and Serrano) for hours in olive oil with fresh tomatoes, onions and garlic. Then he purées them with reserved oil.
Skip the whisking—by hand or in an upright mixer—and make Hollandaise sauce the super-simple way: in a blender! In this video, Saveur senior editor Keith Pandolfi demonstrates his masterful turning-on-the-blender technique.
ChefSteps soaks the salmon in pastrami brine for 48 hours, then smokes it at a low temperature. The result is a smoky, savory salmon that flakes into bite-sized morsels, and has a slightly sweet bark. It's just the way salmon candy should be.