Archive for » November 6th, 2007«
Here is another recipe I tried from a recipezaar member, it was absolutely delicious.I did it with salmon but will definitely be making again and will try with chicken next time. If you like this recipe or would like to see more photo’s and reviews click http://www.recipezaar.com/125897.
Ingredients 2-8 salmon steaks (4-6 oz. ea., or a couple large fillets) or chicken breasts 1/2 cup peanut oil
4 tablespoons soy sauce
4 tablespoons balsamic vinegar
4 tablespoons scallions, chopped
1 tablespoon brown sugar
2 garlic cloves, minced
1 1/2 teaspoons ground ginger
1 teaspoon crushed red pepper flakes (more if you’re brave or insane)
1 teaspoon sesame oil
1/2 teaspoon salt
Method
1. Into a large zip-lock bag or storage container, make marinade out of peanut oil, soy sauce, vinegar, green onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil and salt. Combine well, and insert fish or chicken. Seal and marinate in refrigerator 4-24 hours.
2. Oil and preheat grill on medium-high heat. Grill fish ~5 minutes per side, until fish just flakes with a fork. (10 minutes total, per 1” of thickness at thickest point of fillet).
I only did 2 fillets and I placed fillets in ovenproof dish poured some of the marinade over and baked for about 10 minutes. I served mine with stir fry vegetables.
All photo’s taken by me unless otherwise stated.
This is a yummy scallop starter. I serve mine in scallop shells, which you can buy at most grocery stores. They are not expensive and it makes for great presentation.
Ingredients
16 St Jacques scallops
180Ml Double Cream
2 Tablespoons Sherry
11/2 Teaspoons lemon juice
1/2 Teaspoon vegetable stock powder
1/2 Teaspoon garlic powder
2 Teaspoons parsley, finely chopped.
1/2 Cup Gruyere cheese
1/3 Cup Parmesan cheese (for topping)
1/4 Cup breadcrumbs (for topping)
2 egg yolks, beaten
1 Teaspoon cornflour
pepper to taste
Method
1. Heat a small amount of oil in pan, add scallops and cook both sides until opaque. Set to one side.
2. Heat cream in pan, add sherry, lemon juice, stock, garlic and Gruyere stir until cheese has melted. Mix a small amount of water to cornflour add to cream and stir until sauce has thickened.
3. In a bowl beat egg yolks and add a few tablespoons of cream mixture to yolks and stir (this prevents eggs from scrambling when added to cream.) Slowly add egg to pan stirring continuously while adding. Add pepper and parsley stir to combine and heat through.
4. Place 4 scallops per shell, pour sauce over each to cover completely. Top each shell with extra Parmesan cheese and breadcrumbs,place under grill and grill until bubbly and browned.
Serves 4 as a starter
All photo’s taken by me unless otherwise stated.
