here are so many recipes I want to share with you all ... Especially for Western cuisine .. I like Wester food ...
This one is Main Coursenya:
Cuban Style Citrus Flank Steak
This one is Main Coursenya:
Cuban Style Citrus Flank Steak
here are so many recipes I want to share with you all ... Especially for Western cuisine .. I like Wester food ...
This one is Main Coursenya:
Cuban Style Citrus Flank Steak
( brand: 6 servings )
- 1 1/2 kg Sancan , cut into six pieces
- Dark rum 1/4 cup
- 1 tablespoon cumin seeds
- 2 teaspoons coriander seeds
- 2 teaspoons whole black pepper
- 3/4 cup of brown sugar
- 3/4 cup orange juice 100 %
- 1/4 cup of fresh orange juice
- Garlic chopped 1 teaspoon
- 2 tablespoons chopped onion
- 1 teaspoon salt
1 . Preheat oven to 350 degrees .
2 . In a small baking dish combine cumin , coriander and pepper . Place the pan in a 350- degree oven for 5 to 8 minutes or until coriander is gold . Remove from the oven . Using mortar and pestle or bottom pan saute , spices destroy .
In a medium bowl , combine crushed spices and all remaining ingredients , except for steak , and mix together . Place the steak wings in the 9 inch - 13 inch with a glass pan , pour the marinade over the steak and place in the refrigerator for 2 hours . Turn on Steak occasionally .
4 . Heat the broiler . Transfer the remaining steaks and spices to 9 - inch with 13 - inch metal pan ( cookie sheet metal will also work ) and bake for 10 to 15 minutes for the desired maturity . Spin and steaks regularly to allow seasoning to cook down and glaze steaks. Remove the steak and let stand for 5 minutes before slicing . Serve with mashed sweet potatoes (see recipe ). ( Recipe by The Florida Department of Citrus , Cocktail Times.com )
Ginning Snapper with Sun Dried Tomatoes
Material : ( For 4 servings)
- 4 servings of boneless snapper with skin , weighs about 1/3 pound each
- 60g butter , diced small and cooled
- 1/3 cup Cinzano vermouth dry Extra
- 1/3 cup Gin
- 1 tsp sea salt
- 1/2 of red onion peeled , thinly sliced
- 1 big bay leaf
- 1/2 tsp oregano
- Juice of 1/2 lemon
- 4 thyme stalks
- Sun 4 tomatoes dry , thinly sliced
Mix all ingredients except snapper and butter in a bowl and set aside at room temperature for one hour . After an hour , place the snapper on , drizzle the plate either side with olive oil and season with salt and pepper .
Preheat oven 375F . Heat an overproof sauteed saucepan large enough to hold four pieces of fish over medium heat with a tablespoon of oil in a pan . When it's hot (the new oil starts to remove the smoke whisps ), add the fish to the bottom of the skin down . Cook for a minute and put the pan into the oven . Cook to fish is about 75 % done .
Remove the hot pot from the oven and add a bowl of the previously prepared ingredients . should steam and reduce fluids dramatically leave the cup only about 1/4 of the liquid ( if necessary, cook over high heat to reduce to the required amount ).
Lift the pan out of the flame and add the butter that rocks bit by bit , shaking the pan continuously as you add it . Continue to slowly add butter for 2 minutes , shaking to make a thick , opaque sauce . Serve fish on four warm serving plates with steamed vegetables and / or boiled potatoes .
Royal Hot Chicken Wings
material :
- 1 jar ( 16oz.) Hot sauce
- 2 tablespoon of radish
- 16 - 20 chicken wings
- 1/2 cup Crown Royal whiskey
preparation :
Wash chicken wings and dry pat . Cut and discard the tip of chicken wings , cut the wings every half in the joint . Heat the broiler at 400 degrees . Path in broiler pan with foil to catch drips . Arrange the chicken wings on the pan . Bake chicken wings about 6 inches from heat for 15 minutes , turning often to keep them from burning .
Combine hot sauce , radish with Royal Crown whiskey . Boil . Brush wings with sauce , turn around and brush the other side . Continue overheating and basting for another 10 to 15 minutes , removing smaller , flatter pieces earlier as needed . ( 4 servings)
Chicken Satay Skewers
ingredients
• 6 cloves of garlic , chopped
• 4 teaspoons dried cilantro
• 4 teaspoons of brown sugar
• 2 teaspoons of salt
• 1-1 / 2 teaspoons Cocoa HERSHEY 'S
• 1 teaspoon ground black pepper
• 1/2 cup soy sauce
• 6 tablespoons of vegetable oil
• 2 tablespoons lemon juice
• 4 teaspoons of fresh, chopped ginger
• 2-1 / 2 pounds boneless , without chicken breast skin
• SOUTH PEANUT SOUCH ( the following recipe )
• fresh coriander 1/4 cup , chopped
Directions
1 . Combine 1 garlic, coriander , brown sugar, salt , cocoa and pepper in a large bowl . Stir in soy , orange oil sauce , lime and ginger .
2 . 2 Cut the chicken into 1-1 / 2 to 2 inch cubes . Add to the mixture of soy sauce , stir with the chicken coat cut . Cover , marinate in the refrigerator for at least two hours .
3 . 3 Meanwhile , prepare SUSPING PIERD Dipping . Chicken thread cut into skewers . Grill or sate , spread with the marinade . Remove the remaining marinade . Garnish with chopped coriander , if desired . Serve with prepared peanut sauce . Chill the leftovers . 15 to 20 appetizers or 4 to 6 servings of dishes .
Beans sauce :
1/2 cup peanut oil
1 cup REESE 'S Creamy Peanut Butter
1/4 cup lime juice
1/4 cup soy sauce
3 tablespoons of honey
2 cloves of garlic , chopped
1 teaspoon of cayenne pepper
1/2 teaspoon of chili sauce
Gradually shake the peanut oil into the peanut butter in a medium bowl . Blend lime juice , soy sauce , honey , garlic , cayenne pepper and chilli sauce . Adjust the taste to taste . ( You must have a sweet / hot taste .) About 2-1 / 4 cup sauce .
This one is Main Coursenya:
Cuban Style Citrus Flank Steak
( brand: 6 servings )
- 1 1/2 kg Sancan , cut into six pieces
- Dark rum 1/4 cup
- 1 tablespoon cumin seeds
- 2 teaspoons coriander seeds
- 2 teaspoons whole black pepper
- 3/4 cup of brown sugar
- 3/4 cup orange juice 100 %
- 1/4 cup of fresh orange juice
- Garlic chopped 1 teaspoon
- 2 tablespoons chopped onion
- 1 teaspoon salt
1 . Preheat oven to 350 degrees .
2 . In a small baking dish combine cumin , coriander and pepper . Place the pan in a 350- degree oven for 5 to 8 minutes or until coriander is gold . Remove from the oven . Using mortar and pestle or bottom pan saute , spices destroy .
In a medium bowl , combine crushed spices and all remaining ingredients , except for steak , and mix together . Place the steak wings in the 9 inch - 13 inch with a glass pan , pour the marinade over the steak and place in the refrigerator for 2 hours . Turn on Steak occasionally .
4 . Heat the broiler . Transfer the remaining steaks and spices to 9 - inch with 13 - inch metal pan ( cookie sheet metal will also work ) and bake for 10 to 15 minutes for the desired maturity . Spin and steaks regularly to allow seasoning to cook down and glaze steaks. Remove the steak and let stand for 5 minutes before slicing . Serve with mashed sweet potatoes (see recipe ). ( Recipe by The Florida Department of Citrus , Cocktail Times.com )
Ginning Snapper with Sun Dried Tomatoes
Material : ( For 4 servings)
- 4 servings of boneless snapper with skin , weighs about 1/3 pound each
- 60g butter , diced small and cooled
- 1/3 cup Cinzano vermouth dry Extra
- 1/3 cup Gin
- 1 tsp sea salt
- 1/2 of red onion peeled , thinly sliced
- 1 big bay leaf
- 1/2 tsp oregano
- Juice of 1/2 lemon
- 4 thyme stalks
- Sun 4 tomatoes dry , thinly sliced
Mix all ingredients except snapper and butter in a bowl and set aside at room temperature for one hour . After an hour , place the snapper on , drizzle the plate either side with olive oil and season with salt and pepper .
Preheat oven 375F . Heat an overproof sauteed saucepan large enough to hold four pieces of fish over medium heat with a tablespoon of oil in a pan . When it's hot (the new oil starts to remove the smoke whisps ), add the fish to the bottom of the skin down . Cook for a minute and put the pan into the oven . Cook to fish is about 75 % done .
Remove the hot pot from the oven and add a bowl of the previously prepared ingredients . should steam and reduce fluids dramatically leave the cup only about 1/4 of the liquid ( if necessary, cook over high heat to reduce to the required amount ).
Lift the pan out of the flame and add the butter that rocks bit by bit , shaking the pan continuously as you add it . Continue to slowly add butter for 2 minutes , shaking to make a thick , opaque sauce . Serve fish on four warm serving plates with steamed vegetables and / or boiled potatoes .
Royal Hot Chicken Wings
material :
- 1 jar ( 16oz.) Hot sauce
- 2 tablespoon of radish
- 16 - 20 chicken wings
- 1/2 cup Crown Royal whiskey
preparation :
Wash chicken wings and dry pat . Cut and discard the tip of chicken wings , cut the wings every half in the joint . Heat the broiler at 400 degrees . Path in broiler pan with foil to catch drips . Arrange the chicken wings on the pan . Bake chicken wings about 6 inches from heat for 15 minutes , turning often to keep them from burning .
Combine hot sauce , radish with Royal Crown whiskey . Boil . Brush wings with sauce , turn around and brush the other side . Continue overheating and basting for another 10 to 15 minutes , removing smaller , flatter pieces earlier as needed . ( 4 servings)
Chicken Satay Skewers
ingredients
• 6 cloves of garlic , chopped
• 4 teaspoons dried cilantro
• 4 teaspoons of brown sugar
• 2 teaspoons of salt
• 1-1 / 2 teaspoons Cocoa HERSHEY 'S
• 1 teaspoon ground black pepper
• 1/2 cup soy sauce
• 6 tablespoons of vegetable oil
• 2 tablespoons lemon juice
• 4 teaspoons of fresh, chopped ginger
• 2-1 / 2 pounds boneless , without chicken breast skin
• SOUTH PEANUT SOUCH ( the following recipe )
• fresh coriander 1/4 cup , chopped
Directions
1 . Combine 1 garlic, coriander , brown sugar, salt , cocoa and pepper in a large bowl . Stir in soy , orange oil sauce , lime and ginger .
2 . 2 Cut the chicken into 1-1 / 2 to 2 inch cubes . Add to the mixture of soy sauce , stir with the chicken coat cut . Cover , marinate in the refrigerator for at least two hours .
3 . 3 Meanwhile , prepare SUSPING PIERD Dipping . Chicken thread cut into skewers . Grill or sate , spread with the marinade . Remove the remaining marinade . Garnish with chopped coriander , if desired . Serve with prepared peanut sauce . Chill the leftovers . 15 to 20 appetizers or 4 to 6 servings of dishes .
Beans sauce :
1/2 cup peanut oil
1 cup REESE 'S Creamy Peanut Butter
1/4 cup lime juice
1/4 cup soy sauce
3 tablespoons of honey
2 cloves of garlic , chopped
1 teaspoon of cayenne pepper
1/2 teaspoon of chili sauce
Gradually shake the peanut oil into the peanut butter in a medium bowl . Blend lime juice , soy sauce , honey , garlic , cayenne pepper and chilli sauce . Adjust the taste to taste . ( You must have a sweet / hot taste .) About 2-1 / 4 cup sauce .
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