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carsten martin

How to Sear Tuna Steak - tasteandshare.com - 0 views

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    Kitchen Tips: How to Sear Tuna Steak. Basic cooking techniques and tips for Searing Tuna Steak.
Naoko Yoshioka

Seared Skipjack Tuna and Yam かつおのたたきと長芋 - 0 views

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    Seared Skipjack Tuna and Yam(かつおのたたきと長芋) Recipe. Very Delicious for fish and yam lovers.
Fernando Lachica

Steak with Mustard Cream Sauce | Famous Restaurants Copycat Recipes - 0 views

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    A delicious way of cooking pan-seared steak for amazing result; added with your favorite sauce. You can cook the steak the way you like it; broiled or fried for gatherings and get-together parties.
policomm ray

A sucker for octopus - 0 views

  • Ingredients750g octopus1 head of garlic3 bay leaves3 sprigs of thyme1 chilli175g white wine2 onions4 tbs olive oil250g risotto rice200g peeled and chopped tinned tomatoes 2 tbs chopped flat parsley1 tsp pimento (piccante)1 tsp chopped garlic1 tbs lemon juice½ tsp flaked sea salt
  • Method● Rinse the octopus in cold water. Place it in an oven tray on top of the bulb of garlic sliced in half, the bay leaves, thyme, chilli and white wine. Cover and seal with aluminium foil and then place in a medium oven (150ºC) and cook for one hour. Test with a sharp pointed knife for tenderness. ● Once the octopus is cooked, remove from the tray and leave to cool. Strain the cooking juice, saving the two pieces of garlic. Peel and chop the onion very finely. In a large casserole warm half the olive oil and add the chopped onions, letting them stew very gently for 15 minutes. Add the rice, season well and stir until the rice starts to stick before adding the tomatoes and stirring those in turn. Squeeze the sweet pulp out of the cooked garlic cloves and add these to the rice before slowly adding the cooking liquor. Proceed to make a risotto in the usual way, adding water at the end if there is insufficient cooking liquor to cook the rice.● While the risotto cooks, separate the octopus tentacles, cutting them in half if they are very large, and cut the heads into four pieces. Toss these pieces with the remaining olive oil. In a large bowl, make a paste from the parsley, pimento, chopped garlic, lemon juice and salt. ● Just before the rice is cooked, heat a flat dry griddle pan until quite hot and lay the octopus pieces in it, letting them sear for two minutes before turning them and searing on the other side. Once hot and nicely browned, remove and place in the bowl with the parsley mixture. Serve the risotto on to six plates with the griddled octopus pieces on top.
Hapxxr Trxze

A1 Sauce Almond Jo - 0 views

Fastfood Recipes A1 Sauce Almond Joy Bars Applebee's Lemonade Applebee's Low-Fat Blackened Chicken Salad Applebee's Oriental Chicken Salad Arby's Barbecue Sauce Arby's Horsey Sauce Arthur ...

Recipe Fastfood Chains

started by Hapxxr Trxze on 24 Oct 11 no follow-up yet
policomm ray

Saffron Pineapples Recipe - 0 views

  • The serving options for these deeply aromatic pineapples are endless. Eat them right out of their steeping liquid, or broiled, seared or grilled and topped with a scoop of ice cream or frozen yogurt. Steep them overnight or up to four days for the most intense flavor.
  • 1 cup sugar 1 vanilla bean 2 cups white wine 2 cups water 1/2 teaspoon saffron 1 pineapple, cored and cut into 1-inch ring
  • 1. Put the sugar in a saucepan large enough to hold the sliced pineapple and 4 cups of liquid. Cut the vanilla bean in half, scrape out the seeds and add to the sugar, along with the vanilla bean. Add white wine, water and saffron and bring to a boil. Let cook at medium-high heat for 10 minutes. 2. Meanwhile, prep the pineapple. Slice the top and bottom of the pineapple off, making a stable base. Cut down from the top of the pineapple, removing all the eyes and leaving clean rings. Cut out the core of the pineapple with a 1-inch cookie cutter or melon baller. 3. Add the pineapple rings to the saucepan and cook for 5 minutes. Remove the liquid and pineapple to a plastic container and let steep overnight (or up to 4 days) before serving.
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