food around the world, chef gopinath

some soups description

2010-04-14T04:03:00.000-07:00

Soups

Wild mushroom soup

They are expensive , but dried porcini will have an intensive flavor, so only smaller amount is required

Tomato and fresh basil soup

A pungent soup for late summer when fresh tomatoes are at their most flavorsome

Cream of courgette soup

The beauty of this soup is the delicate color, rich and creamy texture and stubble taste .if you prefer a more pronounced cheese flavor , use gorgonzola

~~Garlic, chick-pea and spinach soup~~

This delicious, thick and creamy soup is richly flavored and makes a great one -pot meal

Classic French onion soup

When French onion soup made slowly and carefully , the onions almost caramelize to deep mahogany color. It has a superb flavor and is a perfect winter supper dish

~~Navy bean soup~~

A thick puree of cooked dried beans is at the heat of this substantial country soup from Tuscany. It makes a warming lunch or supper dish

Asparagus soup

Home made asparagus soups are in delicate flavor, this soup is best made with young asparagus and blended well and best served with wafer thin sliced bread toast can be herbed or garlic

Minestrone

This is an bodied , mixed vegetable soup using almost any combination of seasonal vegetables, include short pasta or rice(Arborio) can also be added , this can also include pesto and grated Italian cheese

Pumpkin soup

This beautiful flavored, golden colored soup would be perfect for an autumn dinner.

Carrot and coriander soup

Nearly all root veg make an excellent soup, as they puree well have an earthy flavor , which gets complements from the herbs and spices. This is always versatile, simple and elegant soup, in both flavor and appearance

~~Curried celery soup~~

This is an unusual combination but not to forget the Indian flavor in this classical soups, this is best served with boiled rice and whole wheat roll (u can add boiled mashed lentil to make more classical touch),I am starving to eat this

Fresh green peas soup

A well known potage saint -Germaine, a name which comes from the suburb of Paris where they used to be cultivated ,

Gazpacho

An spin soup , is served cold which has hundreds of variations, served with selections of garnish , a great summer soup, thank the Spanish to gave this soup to the world.

Leek and potato chilled soup

Serve this flavored soup with the dollop of crème fraiche or sour cream, serve this chilled broth on hot summer evening, with some chives makes more appetite

essence of oriental

2010-04-12T00:30:00.000-07:00

Lemon scented CHICKEN SUPREME

PEPPERED DUCK BREAST

TOT SOI Leaves

LEMON Rind

SPRING ROLL WRAPPER RING

RICE NOODLES with BEEF Juliennes & Scallions

CARROTS & SCALLIONS Chiffonaise

PORK DIM SUM

Charred RED PEPPER Triangle

DIAKON SPROUTS

SOY CHILLI Sauce

MUNG BEANS & BLACK BEANS RAGOUT………Chop ginger, garlic, onions & carrots with

Mung beans, Black beans, Soy sauce, Chicken stock & Scallions

Glazed EEL

Diamond cut SCALLIONS

SOY GLAZE

lamb duo

2010-04-08T01:17:00.000-07:00

~~LAMB LOIN~~

~~LAMB SHANK~~

~~MOROCCAN COUS COUS…..(Preserved Lemon rind, Lemon leaves, chopped Dates,~~

~~chopped Figs, raisins & chopped Parsley) stuffed in baked spring roll triangles.~~

~~Fried POTATO CUBE……...stuffed with RATATOUILLE~~

~~GRILLED BABY CARROT~~

~~HERB OIL mixed with RED PEPPER JUS~~

~~MINT FROTH~~

~~MINT SPRIG~~

~~CHERVIL SPRIGS~~

BAKED OYSTERS ROCKEFELLER

2010-04-07T18:44:00.000-07:00

BAKED OYSTERS ROCKEFELLER

OYSTERS HALF SHELL………Stuffed with Mung Bean ragout, Creamed Spinach,

Bacon, topped with grated Ementhal cheese

CHAMPAGNE SABAYON

DILL Sprig

CIABATTA BRUSCHETTA with TOMATO CONCASSE

PHYLLO DOUGH Rags

BALSAMIC REDUCTION

Fried BASIL LEAF

Fried GARLIC Chip

HERB OIL with RED PEPPER JUS

VEAL MEDALLIONS WITH MARSALA SAUCE

2010-04-07T18:33:00.000-07:00

VEAL MEDALLIONS WITH MARSALA SAUCE

VEAL SHORT……..Tenderised & flattened. Season & roll with Mushroom Rissotto.

Poach in seasoned Veal stock for 5 minutes, cut into 2 & then slow Braise in

the oven in a mixture of Veal Glaze, Calvados Liquer, Apple segments,

Mire poix with some Marsala wine. Remove, strain the sauce & save it for

the cream froth.

MARSALA MUSHROOM SAUCE

POTATO & BEEF CROQUETTE…….Potatoes, Braised Beef & Chicken, seasoned with

fresh herbs.

ROASTED TURNIP & BEETROOT WEDGE

GRILLED BABY CARROT Half

BRAISED ARTICHOKE BOTTOM……..tossed in chopped parsley

Roasted CHERRY TOMATO Wedges

CHERVIL SPRIGS

CHIVE

Green tea special

2010-04-05T22:03:00.000-07:00

Green tea special

Green tea and cider jelly

Green tea bag 1no

1 cup water

1 tablespoon sugar

Cider ½ cup

gelatin sheet or granulated 1 table spoon

Method

Heat the water make a green tea and make it cold

Then mix it sugar and cider

Then melt the gelatin in slow heat

And mix it with the tea

Pour it in the mould and set it in the refrigerator for 4 hours and serve

Pouched salmon with green tea juice and seaweed

Salmon fillet 180 gm , 06 oz

Seaweed sheet 01

Green tea bag 02

Lemon or lime wedges 01

Ginger juliennes 1 table spoon

Fresh red chilly julienne few

Dashina motto ½ teaspoon

Salt and crushed black peppers to taste

Method

Make a green tea and strain it

Then add the salmon fillet to the tea and pouch it at the final stage addd the seaweed and ginger and chilly and d motto check for seasoning and serve it with fresh chopper cilantro

Green tea mousse sauce

Make a mousselin sauce (i.e.) make hollandaise sauce and add fresh whipped cream to it

Then make a strong green tea reduction with ginger and thicken it with little of corn starch

And mix this green tea sauce to the mousselin sauce

Green tea froth

Green tea bag 01

White wine 1 cup

Egg yolk 5no

Salt and crushed pepper white

Method

Make a green tea and mix it with white wine and egg yolk

And start whipping it in the double boiler ,make sure it is not curdled

Remove it when it is starting to form a foam

And serve it with steaks

Pine colds delight with green tea , candied pineapple and sweet red wine reduction

Whole egg 02 no

Sugar 50 gm

Pineapple juice 1 cup

Granulated coconut 1 tea spoon

whipped cream ½ cup

Gelatin 1 table spoon

Fresh pineapple slice 1

Red wine ½ cup

Cinnamon sticks1no

Methods

Separate the egg yolk and white in a bowl

Mix the yolk and sugar and double boil it till it forms custard

Then cool it

The reduce the pineapple juice with coconut powder and sugar till it form to thick golden color then cool it and mix it with custard

Then make meringue with egg white till heavy peek

Then combine all the mixture with whipped cream and melted gelatin

Then set it in the mould and refrigerate it

Then make green tea and keep it separate

Then make the reduction of red wine with sugar and cinnamon and cook the fresh pineapple of desired shape in the sauce

Then remove the fruit top it with meringue and gratin ate it till itb form light brown color

Then finally serve all this three items in same platter with sauce

Green tea tiramisu

ANTIPASTO RUSTICO

2010-04-05T17:58:00.000-07:00

ANTIPASTO RUSTICO

INGREDIENT.

FOR 50 PORTION

MOZARELLA FRESH(1OZ SLICES)-6.4 LB

GREEN PEPPER-10 LB

RED PEPPER-10LB

YELLOW PEPPER-10LB

TUNA (CANNED)(1OZ EACH PORTION)-6.4 LB (DRAINED WT)

PROSCIUTTO(10Z)(THINLY SLICED)-6.4 LB

BRESAOLA LETTUCE-2LB

CHOPPED GARLIC

CRUSHED BLACK PEPPERCORN

OLIVE OIL-

ROASTED GARLIC VINAIGRETTE-11/2CUP

· GALIC CLOVES (ROASTED AND MINCED)15EA

· OLIVE OIL-1CUP

· VINEGAR-1/2 CUP

· CRUSHED BLACK PEPPER

· SALT TO TASTE

BALSAMIC REDUCTION-1/5 CUP

PROCEDURE

RUB THE PEPPERS WITH OLIVE OIL, GROUND BLACK PEPPER, AND SALT. ROAST IN THE OVEN AND PEEL,DESEED. & CUT INTO THICK JULIENNE AND MARINATE WITH THE VINAIGRETTE.

CLEAN BRESAOLA LETTUCE MARINATE WITH THE VINAIGRETTE AND ARANGE FEW LEAVES ON THE CENTRE OF THE PLATE AND PLACE THE TUNA ONER IT.

PLACE AN OUNCE OF ROASTED PEPPER MIXTURE IN A SLICE OF MOZARELL AND PLACE ON THE PLATE.

FOLD AN OUNCE OF PROSCIUTTO LIKE A FLORET AND KEEP ON THE PLATE AND PUT TWO STREAKS OF BALSAMIC REDUCTION AS SHOWN IN THE PICTURE. AND SERVE.

Langoustine tail on pan fried risotto

2010-04-04T18:53:00.000-07:00

Langoustine tail on pan fried risotto

Arborio - 1cup

Stock-4cup

Chopped garlic few

Chopped onions few

Chopped oregano

White wine few

Olive oil 1 cup

Langoustine tail 1

Cream ½ cup

Butter 2 table spoon

Lemon juice few

Seasoning

Sauté garlic ,onion in a olive oil add Arborio and continue the same for few more minute

Then add little stock keep on string it till liquid observed ,do the same till it get cooked and form creamy consistency, finish it with herbs and cream, and seasoning

Pour it in the flat pan and set it in cold area

Marinate the seafood

Make a buree blanc

The cut the risotto to any shap and grill it in the hot plat, same time grill the meat and serve together

Pan grilled chicken supreme ,three cheese mash ,fried parsnip with lemon leaves flavored pan reduction

2010-04-01T03:28:00.000-07:00

Pan grilled chicken supreme ,three cheese mash ,fried parsnip with lemon leaves flavored pan reduction

Chicken breast -1

Potato-2

Brie, cheddar, and Swiss- each 1 table spoon

Parsnip thin sliced few

Lemon grass and leaves few

Crushed pepper and salt

Chicken stock 1 laddle

White wine few

Soft butter 2 table spoon

Cream ½ cup

Method

Marinate the chicken with thyme and fresh cream ,and seasoning

Boil the potato and mash the potato mix it with some butter and cream and cheese check the sesoning

Fry the parsnip in the oil at slow heat till it get crispy

Then grill the chicken in a pan and remove it once it is done

For sauce pour some stock ,and white wine in the same pan and reduce it add lemon leaves and grass and once u get the flavor remove the leaves and grass and finish it with butter and crushed pepper and serve

Lobster tail and mango skewers with lemon butter sauce

2010-04-01T03:27:00.000-07:00

Lobster tail and mango skewers with lemon butter sauce

Lobster tail 200 gm

Mango big 1

Mixed lettuce few

Lemon juice 2 table spoon

Soft salted butter 2 table spoon

Method

Remove thw tail meat from the shell and cut it into even cube size

Cut the mango also in the same way

Marinate the lobster as u r wish

Then pock it in the skewer one peace of lobster and one peace of mango do it in same way as per the portion size

Then grill it in the griddle

Then add the lemon juice in the pan heat it up then remove from the heat and mix it with the soft butter make sure it doesn’t get separated

And serve together

grilled tilapia

2010-03-29T22:57:00.000-07:00

curry crusted fillet of tilapia , eggplant confit ,and seafood Creole casserole

Tilapia 2no

Eggplant o1 no

Shallots 03 no

Cherry tomato 5 no

Olive oil 1 cup

Curry powder 1 t spoon

Basil few

Oregano few

Shrimp2no

Squid rings 2no

Tilapia dice 2 no

Mussels 2no

Clams 2no

Cream 2t spoon

Tomato sauce 2 t spoon

Creole seasoning 1t spoon

Garlic flakes 1 t spoon

Chilly flakes½ t spoon

white wine few

Salt and pepper as required

Method

Marinate the tilapia with the curry powder and olive oil and seasoning

Combine the egg plant dice ,shallots and cherry tomato, olive oil and seasoning in the roasting pan and cover it with silver foil and cook it in slow temperature of 180f for 3 hours

For casserole saute the garlic , with seafood with olive oil and add white wine and reduce and add creole seasoning and tomato sauce and seasoning and finish it with cream

Then finally grill the fish in the hot plate and serve with compliments

ravioli

2010-03-29T22:52:00.000-07:00

RESIDENT MADE SAFFRON PASTA STUFFED WITH PRAWN TAPANADE AND PARSLEY AND GORGONZOLA CREAM

Flour 100gm

Egg small 2

Olive oil ½ cup

Saffron few

Shrimps small 5 no

Olives 1 no

Chopped red onion 2 table spoon

Chopped chives few

Chopped celery 1 t spoon

Parsley ½ bunch

Blue cheese few

Parmesan flakes few

Fresh cream 1cup

White wine few

Chopped garlic

Method

Make a pasta dough combining flour egg ,saffron water and little olive oil

Finley chop the shrimps and olives ,mix it with onion and chives and seasoning

Make the sheet little thick and place the japanned mixture in the center make desired shape u want and pouch it in the hot water

Then sauté the red onion, celery ,chopped garlic and olive oil and add white wine and reduce and add crean and chopped parsley and blue cheese and blend it in the blender then strain it

And reheat it with the pasta and sreve with parmesan flakes

seared scallop

2010-03-29T22:38:00.000-07:00

PAN SEARED MINE SCALLOP WITH MANGO AND AVACADO RELISH AND BEET REDUCTION

1 LARGE MINE SCALLOP

1LEMON

1MANGO

1 AVACADO

1 BEETROOT

1TEASPOON CORN STARCH

1RED ONION

1 PEPPERS GREEN

SALT AND CRUSHED PEPPER TO TASTE

METHOD

MARINATE THE SCALLOP WITH LEMON JUICE AND SEASONING

MAKE SALSA WITH AVACADO AND MANGO

MAKE BEETROOT PUREE TAKE A JUICE AND MAKE A REDUCTION

SEAR THE SCALLOP WITH CLARIFIED BUTTER

THE PLATE IT AS UR WISH

bean curd

2009-06-17T20:30:00.000-07:00

Bean curd and seaweed are shaped to resemble oysters in this tasty vegetarian dish
Ingredients:
· 1 large cake firm bean curd
· 3 dried mushrooms
· 4 sheets seaweed (4 inches by 9 inches)
· Seasonings:
· 1/4 tsp salt
· 1/4 tsp sugar
· 1 tsp cornstarch
· 1/4 tsp MSG (optional)
· a few drops sesame oil
· Freshly ground black pepper - a few shakes or to taste
· 1 bean curd sheet
· Batter:
· 1/3 cup flour
· 3 1/4 teaspoons glutinous rice flour
· 3/4 tsp baking powder
· 1/2 cup water
· 1/2 tsp salt
· 1 1/2 tablespoons oil
· Flour Mixture:
· 2 tsp flour
· 2 tsp water
· Oil for deep-frying
Preparation:
Soak the bean curd sheet to soften.Drain the bean curd. Soak the dried mushrooms in warm water for between 20 - 30 minutes. Squeeze any excess water out of the mushrooms. Cut off the stems and dice. Save the soaking liquid to use, if desired.(Strain if necessary to remove any grit).Steam the mushroom pieces and bean curd for 8 minutes.Take each sheet of seaweed and cut into shreds. Combine in a bowl with the steamed mushroom pieces. Place the steamed bean curd in a bowl and add the salt, sugar, cornstarch, MSG, sesame seed oil and pepper. Mash and mix the ingredients with a fork.Wipe the bean curd sheet with a damp cloth. Trim the edges and cut into 10 pieces.Mix together the batter ingredients. Use soaking liquid from the mushrooms in place of water if desired. Make sure the batter has no lumps.Mix together the flour and water mixture until it forms a type of glue.To wrap: Lay out a bean curd square in front of you so that it forms a diamond. Place about a teaspoon of the mashed bean curd in the middle. Add a bit of the seaweed/mushroom mixture and top with another teaspoon of bean curd. Fold the bottom over the filling so that it forms a triangle. Fold over the top. Brush generously with the flour/water mixture, and fold over the left and right sides, brushing with more of the glue and pressing down on the edges to seal.Heat wok on high heat and add oil. Coat about 4 or 5 of the wrapped bean curds in the batter and add to the wok, carefully sliding them in so the oil doesn't splatter. Deep-fry until golden brown (about 5 minutes), turning a few times during the cooking process. Drain.Serve with Vegetarian Worcestershire sauce or seasoned salt.

potato its commen but strange

2009-06-13T05:25:00.000-07:00

Ingredients:
• 1 Medium baking potato • 1 tsp Olive oil • 1/2 tsp Salt • 2 tsp Butter • 1 Pinch freshly ground black pepper • 1/4 Cup shredded Cheddar cheese
How to make Baked Potato:
•
Preheat the oven to 300 degrees F (150 degrees C).
•
Scrub the potato, and pierce the skin several times with a knife or fork.
•
Rub the skin with olive oil, then with salt.
•
Place the potato in the preheated oven, and bake for 90 minutes, or until slightly soft and golden brown.
•
Slice the potato down the center, and serve with butter and black pepper.
•
Sprinkle shredded Cheddar cheese over the top, if desired.
•
Baked Potato is ready.

t bone steak

2009-06-13T05:20:00.001-07:00

CHARCOAL-GRILLED T-BONE STEAK WITHBROILED ONIONS COWBOY STYLE
4 lg. red onions, peeled and sliced 1/4 inch thick1/2 c. clarified butter4 T-bone steaks, cut 2 inches thick or more, rubbed with salt, freshly ground pepper and olive oilBarbecue sauce2 lg. ripe tomatoes, peeled, halved, seeded, chopped and drainedVinaigretteDeep-fried okra
Spread onion slices on baking sheet. Drizzle with some of the butter, turning slices to coat both sides. Place onions under broiler and cook until golden, basting with additional butter. Turn onions to cook both sides. Onions should be tender, but crisp and golden.
Grill steaks over lump charcoal (not briquettes). Drizzle onions with barbecue sauce of your choice. Toss tomatoes in a vinaigrette and put on top of the onions. Serve with grilled steaks and deep fried okra.

roast chicken

2009-06-13T05:12:00.001-07:00

Roast chicken wit h lemon and rosemary

Main courses Serves 4Roast chicken remains one of our favorite dishes at home. I recently discovered a way to make the chicken taste even better, by putting a lemon in with my potatoes when I was parboiling them. It smelt fantastic and flavored the potatoes. Then when I was draining them I decided to stab the lemon, which hissed out juice and steam, and quickly jammed it inside the chicken! The benefits of the hot steaming lemon going into the chicken are very obvious as the meat tastes amazing, and the chicken cooks slightly quicker because of it.Rub the chicken inside and out with a generous amount of salt and freshly ground black pepper. Do this in the morning if possible, then cover the chicken and leave in the fridge until you're ready to start cooking it for lunch or dinner. By doing this, you'll make the meat really tasty when cooked. Preheat your oven to 190ºC/375ºF/gas 5. Bring a large pan of salted water to the boil. Cut the potatoes into golf-ball-sized pieces, put them into the water with the whole lemon and the garlic cloves, and cook for 12 minutes. Drain and allow to steam dry for 1 minute (this will give you crispier potatoes), then remove the lemon and garlic. Toss the potatoes in the pan while still hot so their outsides get chuffed up and fluffy – this will make them lovely and crispy when they roast.While the lemon is still hot, carefully stab it about 10 times. Take the chicken out of the fridge, pat it with kitchen paper and rub it all over with olive oil. Push the garlic cloves, the whole lemon and the thyme into the cavity, then put the chicken into a roasting tray and cook in the preheated oven for around 45 minutes. Remove the chicken to a plate. Some lovely fat should have cooked out of it into the roasting tray, so toss the potatoes into this with the rosemary leaves. Shake the tray around, then make a gap in the centre of the potatoes and put the chicken back in. If using the bacon, lay the rashers over the chicken breast and cook for a further 45 minutes, or until the chicken is cooked and the potatoes are nice and golden. (You can tell the chicken is cooked when the thigh meat pulls easily away from the bone and the juices run clear.)I like to remove the bacon from the chicken and crumble it up over the potatoes. Then I remove the lemon and garlic from inside the chicken, squeeze all the garlic flesh out of the skin, mush it up and smear it all over the chicken, discard the lemon and rosemary and carve the chicken at the table. Heaven!

bbq an open flame with on the rocks

2009-06-13T02:49:00.000-07:00

Honey Barbecue Chicken

6 boneless skinless chicken wings12 tablespoons barbecue sauce6 tablespoons honey1/2 teaspoon red pepper1/2 teaspoon pepper1/2 teaspoon garlic powder1/2 teaspoon chives
1. Boil the chicken in hot water for a few minutes before you place it on the grill. This will help make sure the insides are cooked before you finish it on the barbecue for the great grilled flavor.
2. Arrange the chicken wings on the grill over medium heat. Generously baste them with barbecue sauce and honey, and sprinkle with the spices. Turn once while cooking and cook for four to five minutes on each side.

Marinated Chicken wings

Marinating meat helps it stay moist while cooking. This flavorful chicken is both quick and tasty.
4 boneless skinless chicken wings1/4 cup spicy mustard2 tablespoon lemon juice2 teaspoons Worcestershire sauce1/2 teaspoon tarragon1/4 teaspoon black pepper
1. Combine all of the ingredients except the chicken and mix well.
2. Roll the chicken in the marinade and thoroughly coat all sides. Refrigerate in a re-sealable bag or covered glass dish for fifteen minutes.
3. Grill over low to medium heat for fifteen minutes. Turn it once during cooking.
Chicken is one thing that can taste awful if it's not done well. However, you can successfully grill moist and tasty chicken dishes by following these simple recipes.

clams going royal

2009-06-13T02:41:00.000-07:00

clams and beer
Bee r and clams go together well in this finger food appetizer. If you cannot use beer, substitute with clam juice.
Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients:
· 1 stick (1/4 pound or 8 Tablespoons) butter, at room temperature
· 1/2 cup fine bread crumbs
· 1/4 cup beer (clam juice may be substituted)
· 1 small sweet onion, minced
· 4 garlic cloves, minced
· 2 tablespoons minced fresh parsley
· 1 teaspoon basil
· 1/2 teaspoon dried oregano
· 1/2 teaspoon rosemary
· 1/8 teaspoon ground red pepper
· Salt and freshly ground pepper to taste
· 4 small (6-1/2 ounces) cans minced clams, drained (juice reserved)
· 36 toasted baguette slices
· 1/2 cup grated Parmesan cheese
Preparation:
Preheat oven to 375 F. Line baking sheets with Silpats or lightly grease. Combine butter, bread crumbs, beer, sweet onion, garlic, parsley, basil, oregano, and rosemary. Add salt and pepper to taste, and mix thoroughly. Stir in clams. Add additional clam juice if mixture appears too dry. Spread clam mixture on toasted baguette slices. Bake for 10 minutes. Remove from oven and sprinkle with Parmesan cheese. Increase oven heat to broil. Return clam rounds to oven and broil until golden. Serve hot.

clams casino
Classic clams casino are topped with a savory breadcrumb mixture and broiled on the halfshell atop a bed of salt. This is a quick and easy dish, great as an entree or appetizer.
Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients:
· Rock salt
· 24 quahogs, little-neck size, opened and left in the half shell
· 3/4 cup soft bread crumbs (French or Italian)
· 1/4 teaspoon freshly ground black pepper
· 1/4 teaspoon cayenne pepper
· 5 Tablespoons chopped parsley, preferably flat Italian kind
· 4 to 6 Tablespoons olive oil
· 1 clove garlic minced
Preparation:
Preheat oven to 500 degrees F. Partiallly filll a shallow baking dish (a rimmed cookie sheet is suggested) with rock salt. Set the half-shell quahog clams on the salt. Mix the bread crumbs, black pepper, 3 tablespoons of the parsley, and the optional cayenne pepper. Spoon this mix equally over the clams. Mix the oil and garlic thoroughly; pour carefuly over each clam. Bake for about 10 minutes. If the crumbs have not sufficiently browned, place the dish under the broiler till golden. Sprinkle clams with remainder of parsley and serve immediately.

lobster of its own

2009-06-13T02:24:00.000-07:00

Lobster tail

Lobsters tails can be grilled, steamed, baked or broiled

Baked Lobster Tails
4 (6-ounce) frozen Lobster tailsMelted butter L emon slices
Defrost lobster tails overnight in the refrigerator. When defrosted, cut the upper shell down the center of the back with scissors, leaving tail fan intact. Do not remove the under shell. I run my little finger between the meat and the shell to loosen from each other. Lift uncooked tail through the slit to rest on the top of the shell (this is called a piggyback lobster tail.)
NOTE: At this stage, the lobster tails maybe refrigerated until ready to bake. Cover with plastic wrap to prevent drying out.
Preheat oven to 350 degrees F. Place lobster tails on a baking sheet, brush each with butter, and bake approximately 15 minutes. Remove from oven.
Serve immediately with melted butter and lemon slices.
Makes 4 servings

Serving lobster tails to your dinner guests or loved ones is always a special treat, so you want them to taste great! Saying this, be careful and buy the best product you can afford and buy from a reputable source. As lobster tails usually come frozen, you need to know which ones are the best to buy.
There are two types of frozen lobster tails - warm-water or cold-water lobster tails.
1. Warm-water lobster tails are mainly from Florida, the Caribbean, and Latin America. Warm-water lobster tails are not as reliable in quality as the cold-water lobster tails, as the meat can be mushy and not firm. There is nothing worse than spending your time and money to prepare a wonderful dinner and have one of the dishes not be up to par! Especially when you are spending the extra money to serve lobster tails.Another way to tell the difference is by looking at the shells. Caribbean warm-water tails have distinct yellow spots and a yellow band across the tail.
2. Cold-water lobster tails generally come from Australia, New Zealand, and South Africa. It is harder to get frozen lobster tails from Maine as the lobster are more expensive and the tails usually have less meat.Look for the cold water ones, as they have whiter meat and are considered more tender because they grown more slowly in colder winters. Yes, the cold-water lobster tails will probably be more expensive, but why take a chance!
There is a difference in taste and quality in these two types of frozen lobster tails. When buying frozen lobster tail, ask the fish provider if they are warm-water or cold water lobsters. If your fish provider doesn't know, just presume they are warm-water lobster and don't purchase.
Other things to avoid when buying frozen lobster tails: If you see any discoloration, like black spots, in the flesh of the lobster meat, don't purchase, as they were probably not handled properly. Also, if the tail has a grayish color, it is a sign the lobster wasn't alive during the processing.

ग्रीक सलाद

2009-06-13T00:45:00.000-07:00

Greek Farmer Salad with Chicken kebabs

Portion 100

Ingredient Quantity
Oil - olive blended 2 qt
Vinegar – white 0.15 qt
Salt to taste
Pepper – black crushed to taste
Juice - lemon 0.15 qt
Olives - green med pitted 32 oz
Olives - black med pitted 32 oz
Tomato 15 lb
Peppers - red 6 lb
Peppers - green 6 lb
Oregano Fresh 2 oz
Onions - red 8 lb
Lettuce - romaine 10 ea
Cucumbers 10 lb
Cheese - feta 12 lb

Chicken Kebabs;
Chicken thigh 24 lbs
Lemon Juice 24 Oz
Ginger & Garlic Paste 4 Lb
Green Chili 48 Oz
Yogurt-Hung to drain excess water 6 Lb
Salt to taste
White pepper Powder to taste
Monetary jack Cheese 48 Oz
Cardamom Powder 6 oz
Heavy Cream 64 oz

Final Seasoning
Tandoori Chat Masala
Lemon juice-freshly squeezed
Clarified butter

Mint Chutney:
Mint 2 bunches
Cilantro 2 bunch
Plain Yoghurt 5 lb
Chat masala 1 lb
Lemon Juice 10 oz
Salt & Pepper to Taste

Garnish;
Cilantro Sprig 100 sprig
Carrot julienne 3 lb
Red onion Fine roundels 5 lb
Lemon (Wedges) 14 ea
Romaine Lettuce (Middle leaf only) 100pcs

Method;
For Greek Vegetable;
Clean all vegetables and dice it coarsely (3/4") - slice the olives.
Marinate the vegetables with the vinaigrette and chopped oregano for at least 40 mins.
Feta cheese into crumble
Arrange all the vegetable in Oval dish.
Garnish with a feta cheese crumble.

Mint Chutney;
Blend the entire ingredient together and check for seasoning.

Chicken Kebabs;
Clean & cut Chicken thigh boneless into 4 pcs.
1st Marination-Lemon juice, ginger garlic paste, chopped green chilies and salt.
Leave in marination for 2 Hrs.
· 2nd Marination-Cream monetary jack cheese in a flat pan, add in white pepper powder, salt, chopped green chilies, cardamom and mace powder.
· Squeeze chicken out of the 1st marination and mix in the 2nd marination, Pour cream over and mix well. Leave overnight.
· Cook in the oven on racks at 360 F for approx. 20 minutes.
Finish with chat masala, lemon juice and clarified butter.

Finish & Presentation;
In a salad plate place the oval dish filled with Greek salad
Place the Romaine on the side with 3pcs of chicken kebabs garnish with red onion rings, carrot julienne, cilantro sprig, lemon wedges and mint chutney as shown in the picture.

combination of classical main course

2008-08-01T03:59:00.000-07:00

Glazed pork loin

Marinate the pork loin with thyme, oil, garlic and sea salt and seal it on the flat top and cook in the pre heated oven at 350f for 40 min the slice it and serve with red wine apple reduction

Fillet mignon served with green peas ragout and tossed root vegetables

Cut the fillet mignon of 7 oz from the beef fillet
Marinate it with garlic, crushed pepper and oil
Grill it in the griller to medium, rare, or well done according to the order and serve
For green peas ragout make the volute and cook the green peas in it , finish it with cream ,parmesan cheese and seasoning
Then regular tossed vegetables

a la capers

2008-07-31T19:12:00.000-07:00

A la capers (pasta sauce)

Ingredients qty

Olive oil 3tsp
Onion 1no
Garlic 2no
Celery 1tsp
Herbed mixed few
Shrimp 5no
Squid few
Tuna 2tsp
Cream 2tsp
Béchamel 500ml
Parmesan cheese 3 tsp
Smoked salmon 2 slice
White wine few

Method

Heat the olive oil in a pan and sauté garlic and chopped mirepoix and add sea food and add white wine and cook it till the it gets dry and add béchamel sauce and herbs and stock and cook it finish it with parmesan cheese

This can be tossed with any pasta, and while serving top it with smoked salmon

a la caleberese

2008-07-31T19:11:00.000-07:00

A la caleberese (pasta sauce)

Ingredients qty

Tomato concuss 500ml
Onion slice 10no
Oli9ves 10no
Capers ` 10no
Chilly flakes 1 tsp
Garlic cloves 1 tsp
Chicken 100gm
Parmesan cheese 2tsp
Parsley few
Red wine few

Method

Heat the olive oil in the pan and add onion, garlic, chilly flakes and sauté it and add olives and capers and chicken and reduce it in the red wine and add tomato concuss and allow it to cook finish it with some fresh basil ,

This is the sauce it can be tossed with any pasta, and garnished with parmesan silver and serve

kozhi rasam

2008-07-31T19:09:00.000-07:00

Some traditional south Indian dishes

Kozhi rasam (chicken spicy flavored soup)

Chicken bone 1 kg
Tomato 2 kg
Coriander seeds 250 gm
Pepper corns 100gm
Fennel seed 50 gm
Garlic 100 gm
Onion ½ kg
Cinnamon sticks few
Cilantro few
Turmeric powder few
Chi;;y powder few
Gram masala powder few

Method

Crush the coriander seed and garlic
Heat the oil and add all the spices and sauté it and add washed chicken bones and tomato and cook it add the powder spices and cook it till it lives the water from the bone and add water and boil it and simmer it for 1 hour and remove it and strain it in the fine strainer and finish it with lemon juice while serving

sambar rice

2008-07-31T19:07:00.000-07:00

Sambar rice (typical madras dish)

Coriander seed 200gm
Grated coconut 2 no
Bedige chilly (dry) 200gm
Cinnamon sticks few
Turmeric powder few

Toor dhal 1 kg
Rice 1 ½ kg
Ghee 200gm
Tamarind juice 50ml

Method

Boil the toor dhal with turmeric powder
Grind all the species and mix it with the tamarind juice
Then add the species juice mixture in the toor dhal and allow it to boil
After boiling add the rice and cook for few minute and put it for dumFinally add fried cashew nut and curry leaf

assorted sushi

2008-07-29T18:33:00.000-07:00

For vinegar sushi rice

Rice Japanese 4cup
Water 4 cup

Sushi rice vinegar

Rice wine vinegar 1 cup
Mirin 1 cup
Sugar 5 tsp
Kosher salt 1 tsp
Bonito flakes few
Dashy 1 tsp
Sake 1 cup

Wash the rice
Cook the rice in the rice cooker
Make the sushi vinegar; add this to the hot cooked rice 6:1 ratio
Don’t refrigerate, try to use before it comes cold

Pickling juice

Water ¼ gallon
Rice wine vinegar ½ gallons
Brown sugar 2 cups
Kosher salt ½ cup
Cinnamon sticks 4 no
Star anise 4 no
Bay leaf 6 leaf
Pepper corn black 15 ea

Method

In a thick bottom pan put all the ingredients and bring to boil
Reduce the heat &let it simmer for 10 min
Remove it allow to cool

Mushroom avocado and cream cheese maki roll

Cream cheese long baton assorted prepared mushrooms preserver in the pickling juice
Avocado batons
Spread the sushi rice on the nori sheet on the sushi mat. Apply wasabi , place cream cheese mushroom and avocado on the rice in the centre and roll ensuring all ingredients are firmly held. The diameter should be 2 inch

This is the basic this can be stuffed with carrot , cucumber, crab meat, mackerel, salmon, tuna, asparagus, beans, and octopus and named as maki roll

Salmon nigiri

Salmon –de skin- , trim and remove the belly, cut the salmon i9nto 1 ½ inch square strips, and season it with crushed pepper and pickling juice
Take the nigiri mould, a small rectangular mould; make the sushi rice shape with help of the mould
Place the salmon on nigiri. Balance it and tie it with the nori sheet ribbon

Uramaki roll

It is slight different than maki roll , first place the rice on the sushi mat apply wasabi and the nori sheet and stuff with your choice,
After rolling coat the roll with black and white sesame seed
Some classical sushi are

Cucumber wrapped mackerel
Shrimp nigiri with toasted sesame seed
spicy ahi tuna nigiri
grilled octopus maki roll
grilled Portobello mushroom nigiri

broiled lobster

2008-07-29T03:12:00.000-07:00

Broiled lobster with white wine froth

Ingredients qty
Lobster tail 400gm
Olive oil few
Butter melted
Orange 1no
White wine 50ml
Egg yolk 1no
Crushed pepper few
Sea salt few
Cherry tomato few
Per nod 50ml

Method

Marinate the lobster with crushed pepper and olive oil
Grill it on the griller; make sure it is not over cooked
Brushed it with melted butter while serving

For froth
Take a white wine and egg yolk and add per nod to it and whisk it heavily
Till it forms a froth consistency and season it

For orange crisp

Slice the orange and place it in butter sheet and put in microwave oven for 20 min at medium heat or till it gets crispy

stuffed squid

2008-07-29T03:10:00.002-07:00

SALM STUFFED SQUID WITH SMOKED ON AND POTATO RILET

INGREDIENTS QTY

SQUID WITH HEAD 4 NO
POTATO BOILED 2NO
ONION 1NO
CELERY 1NO
CARROT 2NO
SMOKED SALMON 2 THIN LAYERS
CUCUMBER FOR GARNISH
EGG 1NO
PARSELY FEW
CRUSHED PEPPER CORN FEW

METHOD

BLANCH THE CARROT, GRATE IT
STUFF THE CARROT IN THE SOUID TAIL
MAPINATE IT AND GRILL IT ON THE FLAT TOP
MARINATE THE HEAD AND GRILL IT SETERATELY
MASH THE POTATO FLAVOUR IT BIND IT WITH EGG AND GRILL IT ON THE FLAT TOP(POTATO RILLET)
PLACE THE SMOKED SALMON AS SHOWEN IN THE PICTURE
THEN SLICE THE SQUID SERVE IT AS SHOWEN IN THE PICTURE

marinated tuna carppachio

2008-07-29T03:07:00.000-07:00

Tuna marinated, and served with civiche dressing

Ingredients qty

Yellow fin tuna 50gm
Cheviche salad 50gm
Bread croutons 1 slice
Lettuce for salad
Oyster sauce and ginger dressing
Boiled egg 01no

Method
Marinate the tuna over night with, sesame oil, oyster sauce, chopped ginger, and crushed pepper
Make a cheviche salad
Make a green salad with the lettuce
And serve as shown on the picture

stuffed lettuce and cabbage (oriental style)

2008-07-28T18:26:00.000-07:00

Stuffed lettuce and cabbage

Ingredients qty

Ice burg 01 no
Chinese cabbage, or bokchoy 01 no
Ginger 01no
Onion 01 no
Chives few
Peanuts 50gm
Ice cold water 100ml
Garlic sauce 100ml
Scallions 2no
Capsicum 1no
Sesame oil 50ml

Method

Blanch the lettuce and cabbage and allow it to remain in the cold water
Shred the bokchoy and cut remaining vegetable into juliennes,
Heat the oil sauté the veg add the garlic sauce and pea nut
Remove the lettuce and cabbage from the water and allow it to dry
Place the lettuce and cabbage one top of the other and keep the mixture in the center and roll it
This can be served cold, or steam it just for 2 minutes ands serve

salferino soup

2008-07-28T18:25:00.000-07:00

Salferino soup

Ingredients qty

Potato 1no
Bell peppers 01no
Carrot 1no
Tomato 1no
Garlic cloves 02no
Onion, celery, leeks 2no
Bay leaf few
Thyme fresh few
Pepper corn whole few
Lemon 01no
Sea salt few
Saffron to garnish
French loaf for toast
Herbed butter for toast

Method

Boil all the ingredients in the veg stock and remove the bay leaf, pepper corn and thyme and grind it in the blender and pass through the strainer, and re boil it check the soup consistency and finish it with the lemon juice.

While serving garnish with saffron and potato balls and herbed croutons

spinach crumbeld balls

2008-07-28T18:23:00.000-07:00

Globe epinarde

Ingredient qty

Spinach 1 bunch
Fresh bread crumb 5 slice
Potato 02no
Globe grapes 10no
Coconut powder ½ kg
Tobacco few
Seasoning few

Method

Cook spinach and mix it with bread crumb and mash potato and season it with some flavoring agent coat it with coconut powder and deep fry it and cut it into ½ and serve it with maple sauce

Maple sauce:

Maple syrup + vinegar + tobacco

pork rib

2008-07-28T18:21:00.000-07:00

Pork rib with choice of sauce (maple, orange mustard, pineapple couli, red pepper couli, pomoderi mustard, bbq)

Ingredient qty

Rib 02
Thyme 1 bunch
Crushed pepper few
Garlic few
Salt few

Method

Marinate the rib seal it on the grill and braise it in the stock at slow temperature
At 200f for 2 hrs make sure the pork is well done
Glaze it with sauce heats it under salamander and serve

for sauce
The main ingredient lies on the name. And it’s your wish how you make it

braised lamb rack

2008-07-28T18:20:00.000-07:00

Lamb rack with velorie sauce

Ingredients qty

Lamb rack 2no
Crushed pepper corn 2tsp
Salt few
Mustard grainy 2tsp
Volute 2 cup
Tomato puree 1 cup

Method

Marinate the rack and seal it on the flat top
Make the sauce using volute, tomato puree and mustard and seasoning
Cook the sealed rack in the sauce
Serve it with choice of bread or herbed rice and steamed vegetable

celery consome

2008-07-28T18:19:00.000-07:00

Heart of celery consume

Ingredients qty

Celery sticks 1bunch
Bay leaf few
Garlic 2 cloves
Onion ½
Carrot ½
Pepper corn few
Salt few
Butter ½ tsp

Method

Cut all the veg and sauté it in the butter and add cold water or stock allow it to boil and simmer it for ½ hrs
And strain it with muslin cloth and serve it with toast

trotline st germane

2008-07-28T18:17:00.000-07:00

Trotline st germane

Ingredients qty

Flour 100gm
Egg 02no
Olive oil 5tsp
Saffron water 2tsp
Water 2tsp
Green peas 50gm
Green peas puree 100ml
Parmesan cheese 50gm
Goat cheese 50gm
Cream 25ml
Seasoning to taste
Cloves and nutmeg powder few
Asparagus blanched 2 sticks

Method

Combine flour, egg, oil, and saffron water, make a dough consistency allow it to rest for few minute
Then make thin sheet out of it, cut it into desired shape as you like
Stuff the pasta with goat cheese
Them mash the boiled green peas, season it and keep aside
Make a sauce with peas puree and cream, and parmesan cheese, cloves and nutmeg powder
Then blanch the pasta serve it on the bed of mashed green peas and sauce Garnished with fried spinach and asparagus

roasted potato and garlic soup

2008-07-28T18:16:00.000-07:00

Roast potato and garlic soup

Ingredients qty

Potato 01no
Garlic 03 cloves
Onion 01no
Celery, leeks 01 no
Thyme few
Pepper corn 2 tsp
Bay leaf few
Rock salt few

Method

Roast the garlic and potato in oven by marinating it with thyme and oil and crushed pepper ,make the stock using the remaining ingredients, and strain the stock ,remove the roasted potato and garlic and blend it and add to the stock and cook it check the consistency, season it and finish it with fresh cream before serving

Can served with thyme toast

variety of pesto

2008-07-28T18:14:00.001-07:00

Variety of pesto

(Olive, wall nut, basil, sun dried tomato, mint , parsley, cilantro, and thyme & anchovy)

Method
All the main ingredients are base
Grind with garlic cloves, olive oil, pine nuts, parmesan cheese and seasoning

variety of pesto

2008-07-28T18:14:00.000-07:00

roasted pumpkin and pine nut soup

2008-07-28T18:13:00.000-07:00

Roasted pumpkin and pine nut soup

Ingredient qty

Pumpkin ½ no
Pine nut 20 no
Chilly flakes 2 tsp
Herb 2 tsp
Mire poix few
Basil pesto 2 tsp
Cream 2 tsp
Salt and pepper crushed few

Method

Marinate the pumpkin and pine nut with all flavoring agent and roast it few minute and sauté it in a pan with veg and add stock
Then blend it check the consistency finish it with cream while serving
Garnish it with roasted pine nut and thyme

manicotti

2008-07-28T18:12:00.000-07:00

Baicartini or manicotti

Ingredients qty

Zucchini 1no
Carrot 01 no
Spinach 19 leaf
Mozzarella ½ no
Tobacco 2 tsp
Oregano few
Seasoning to taste

Method

Make a thin slice of the entire ingredient and marinate it and grill layer and roll it into a cylinder shape and micro wave and serve

Sauce
Tomato based sauce and parmesean marbles

bacon and sasuge kebab

2008-07-28T18:10:00.000-07:00

Bacon and sausage kebab

Ingredients qty

Bacon 02
Sausage 02no
Onion 1/2no
Coriander leaf few
Jalapeño 03no
Ginger garlic 01 no
Egg 01
Bbq sauce 5tsp
Seasoning to taste
Fresh bread 2no

Method

Make a fine smooth paste
Of bacon, sausage, and remaining items ,bind with fresh bread crumbs &egg and put it in the oven for about 15 min at 180c and remove it and grace it with bbq sauce & serve with ice burg lettuce and coriander leaf

stuffed tenderloin

2008-07-28T18:08:00.000-07:00

Stuffed tenderloin rapped with bacon

Ingredients qty

Beef fillet 300gm
Bacon 10 slice
Broccoli 1 bunch
Carrot 01no
Crushed pepper corn 2tsp
Red wine 1cup
Butter 2tsp

Method

Make flat sheet out of fillet, marinate it, and stuff it with half blanched broccoli and carrot and chop it
The roll it and wrap it with bacon and tie it in the oven pre heat at 180c for 15 min
Then take out and remove the thread
Then slice the steak and serve it with red wine reduction

coconut and ginger rice

2008-07-27T19:00:00.000-07:00

2008-07-27T18:59:00.001-07:00

giger and coconut rice

2008-07-27T18:52:00.000-07:00

Coconut, ginger and raisin rice

Can be served as a complement for any pork and turkey

Ingredients qty

Short grain rice 250gm
Garlic peeled 2 no
Ginger 2 no
Coconut fresh 1no
Raisins few
Saffron few
Mint leaf few
Cardamom few
Cloves few
Sugar few
Salt few

Method

Sauté all the ingredients add rice and water cook it in the steamer

flanf steak roll with cucumber salad in yougart sauce

2008-07-27T18:40:00.000-07:00

Flank steak with cucumber salad roll; in yogurt sauce

Ingredients qty

Beef fillet 300gm
Dijon mustard 2 tsp
Cucumber 2no
Yogurt 100ml
Cilantro ½ bunch
Peppers green, red 1 no
Tomato 2no
Crushed pepper corns 2tsp
Lemon juice 2tsp

Method
Marinate the steak with Dijon; grill it till it gets into medium done
Then slice the steak make sure it is medium
Make a salad; cut all the vegetables in juliennes
Give a lemon dressing to the salad
Place a little amount of salad in the centre of the flank steak and roll it and poke it with tooth pick and roll the beef in the crushed pepper corn and serve

Make a yogurt dressing as you wish and serve separately (dressing can be sweet or sour or spicy as you wish)

ahi tuna cubes marinated in japanese style

2008-07-27T18:34:00.000-07:00

Marinated raw tuna cubes, ahi tuna

Ingredients qty

Yellow fin tuna 1 fillet
Scallions 2no
Alfa sprouts few
Sunflower seed sprout few
Ginger juice 3tsp
Soya sauce 3tsp
Oyster sauce 3tsp
Sesame oil 3tsp
Sea salt, pepper corns few

Method

Make an even dice of tuna
Make a dressing with all the sauce and salt and oil
Marinate the tuna overnight
While serving just fold it with all sprouts, and crushed pepper corns

Serve it with herb salad

This is basically a Japanese dish

tuna roll with braised celery salad

2008-07-27T18:29:00.000-07:00

Tuna roll, with braised onion and celery salad

Ingredients qty

Yellow fin tuna 1 fillet
Celery sticks 1 bunch
Pesto 50gm
Onion (red, white) 1 no
Balsamic vinegar 10ml
Seasoning few

Method

Make a thin shit of fellow fin tuna
Apply pesto and seasoning
Place the braised celery in the center
And roll it with silver foil
Cook it in oven or steam it
While serving glace it with balsamic reduction

Braise the onion and celery in the stock at slow heat
And serve it as a salad, sprinkle it with balsamic reduction

chicken bbq sizeler

2008-07-27T18:17:00.000-07:00

Chicken sizzler, in a skewer

Ingredients qty
Chicken thigh 300 gm
Scallions 4 no
Bbq sauce 1cup
Butter 50gm
Lemon 2no
Crushed pepper 1tsp
Salt 1tsp

Method
Marinate the chicken with the sauce and the scallions
Poke it in the skewer
Grilled in the griller ,
Serve it with some salad

grilled tilapia

2008-07-26T23:07:00.001-07:00

Grilled tilapia with, cheviche, mango salsa and Sicilian sauce, parmesan crisp

Ingredients qty
Tilapia 2no (8oz)
Cheviche 50gm
Tomato sauce 50ml
Olives few
Capers few
Gherkins few
Parmesan powder 50gm
Cream cheese few
Mango salsa few
Mint few
Anchovy few
Lemon juice
Seasoning few

Method
Marinate the tilapia
Grill it on the flat top

For sauce
Blend tomato sauce, olives, capers, gherkins, mint, and anchovy to a fine smooth paste

For mango salsa
Chop semi raw mangoes, chop the mint
Mix all this in the lemon juice and crushed pepper
Serve the salsa on top of the fish and in separate bowl

For parmesan crisp
Spread the powder in a omelet pan evenly, cook it in a slow heat till it get melted
Then allow it to cool and remove it and make it into desired shape

For assembly
Shown in the picture

roasted duck brest with beet,orange wedges and raisin sauce

2008-07-26T22:52:00.000-07:00

Roasted duck Brest with beet, orange wedges and raisin sauce

Ingredients qty

Duck breast 2no
Vegetable oil 100ml
Rosemary few
Kosher salt few
Crushed pepper corn few
Beet root 1 no
Orange fresh 1no
Raisin 10gm
Red wine 50ml
Sugar few
Red wine vinegar 5tsp
Lavash bread to garnish
Herb oil few
Chilly flakes few

Method

Marinate the duck breast with oil, rosemary, and seasoning
Grill the breast on the flat top, on skin side till it gets crispy, cook it at slow heat
Then cook it in the oven at 250f for 7 min
Then slice it while you r serving

For sauce

Reduce the red wine, sugar and vinegar
When it comes to half add raisin and finish it

For braised beet root

Take the beet root in a pan add red wine, stock (veg) and sugar , braise it at slow heat of 200f for 2hr , cook the beet with the skin ,so colors doesn’t get changed

Once it is cooked peel the skin cut it into desired shape

For assembly

As shown in the picture

steamed salmon

2008-07-26T19:07:00.000-07:00

Steamed salmon, pineapple compote, goat cheese

Ingredients qty
Salmon fillet 300 gm
Pine apple 1 no
Sugar 100gm
Cloves few
Haricot avert 30gm
Goat cheese few
Better 50 gm
White wine 50ml
Salt and crushed to taste
Spaghetti 2 no to garnish
Red and green peppers 1 no
Chives few
Parsley few
Lime 1 no
Cherry tomato 5 no
Cardamom few
Lemon juice ½ cup

Method
Steam the salmon fillet, with butter and seasoning, with out skin
Make sugar syrup with, lemon juice, cloves and cardamom
Cook the pine apple slice in the syrup, and then cool it
Cook the haricot as your wish,
Make a butter wine sauce, finish it with fresh cream
Then make your own presentation

Salmon can be glazed with Soya sugar syrup before steaming, base can be changed into broccoli if you wish, and spaghetti can be made into any shape as you wish

chickem nori roll, pumpkin pilafand bamboo shoots

2008-07-26T18:20:00.000-07:00

Chicken nori roll, with pumpkin pilaf, vegan crudités and bamboo shoot

Ingredients qty
Chicken minced 500gm
Red and green peppers 1 no
Cilantro 1 bunch
Cumin powder 1 tsp
Spinach blanched 1 bunch
Nori sheet or sea sewed 3 sheet
Carrot 1 no
Celery 1 bunch
Asparagus 3 sticks
Pumpkin purees 100 gm
Garlic 2 tsp(chopped)
Onion 1 no(chopped)
Bamboo shoot 1 stick(canned)
Red wine 100ml
Salt &crushed pepper corn to taste
Spring roll shit for garnish

Method

For chicken roll

Marinate the chicken mince with chopped peppers, garlic, cumin powder, and cilantro, salt and crushed pepper corn
Take a silver foil, and plastic wrap,
Spread the marinated chicken, top with blanched spinach water should be drained completely, then again spread the marinated chicken
The roll it and cook it in the steamer

For pumpkin pilaf
Sauté the garlic and onion in the olive oil, add pumpkin puree and rice sauté it in wine and add water cook it to the consistency of Indian rice, and mix with cilantro

For red wine reduction

Pour the red wine in the pan, add sugar, and reduce it
Once it comes to the half consistency, finish it with corn syrup

For assembly
Shown in the picture, or it can be in innovative of your wish

salmol roll, with watermelon, cheviche dressing

2008-07-26T17:48:00.000-07:00

INGREDIENTS QTY

Water melon ½
Papad 3 slice
Cheviche salad 100 gm
Olives few
Egg plant big 1 no
Salmon fillet 250 gm
Potato powder 200 gm
Mango 1 no
Mushroom 2 no
Balsamic vine 3 tsp
Lemon juice 5 tsp
Kosher salt to taste
Gelatin dry 1 tsp
Pepper corn crushed 1 tsp

Method

Cut the water melon in 2 inch round cutter, marinate in balsamic (seed less water melon)
Toast the papad , make it in cone shape as shown in the picture
Stuff the papad with cheviche salad garnish with olives and chives
Present it as shown in the picture

For salmon roll

Take the salmon fillet remove the skin and de bone it
Cut it into thin long shape like paper
Slice the mango in the slicing machine
Season the potato powder make it into thick dough consistency or u can use mashed potato
Take a silver foil and plastic wrap and spread it in the table
Dilute the gelatin dry in the warm water
Place the salmon sheet sprinkle some k salt, lemon juice and brush it with gelatin
Then place the mango slice on top
Then place the mashed potato, sprinkle some k salt, lemon juice and brush it with gelatin
Then roll it tightly
Cook in the oven at 300f gives a water bath

For the presentation
Slice the eggplant marinate it with, onion powder, garlic (po), salt
Grill it in the flat top
Saute the mushroom in olive oil, chopped garlic, wine, balsamic, chopped rose marry

For sauce
Melt the butter add wine and finish with lemon juice

For assembly
Shown in the picture

type of sushi

2008-07-26T04:03:00.000-07:00

Ingredients:
Salmon Loin: 1 inch by 1 inch (Cut into Squares)
Nori Sea Weed: Cut into Strips ½ cm thick
Green peppers: 1 Ea Cut Into Julienne
Carrots: 1 Ea Cut into Julienne
Red onions: 1 Ea Cut Into Julienne
Bok choy: 1 Ea Cut Into Julienne
Rice wine vinegar: 1 Oz
Tamari: 0.5 Oz
Mirin: 1 Oz
Lobster Nage: For Plate Presentation
Egg Yolk fresh: 2 Ea / batch
White wine: 2 Fl Oz
Green peas frozen: ½ Cup
Salmon roe: 1 Ea per portion
Daikon sprouts: 1 Ea per portion
Basil Oil : for Plate Presentation
Balsamic Reduction: for Plate Presentation
Salt: To taste
White Pepper Powder: To taste

Procedure:

Salmon
· Cut salmon loin into cubes; wrap it with strips of Nori.
· Season & pan sear, cook to order

Japanese Slaw
· Cut fine juliennes of Green peppers, carrots, red onions, Bok choy, pickle them in a mixture of rice wine vinegar, tamari sauce & mirin.

Green peas froth:
· Thaw and blend green peas with a little white wine
· Add 2 Ea of egg yolks and warm the mixture on a double boiler.
· Blend till frothy.

2008-07-26T04:00:00.001-07:00

chicken cappuchino cold soup

2008-07-26T03:56:00.000-07:00

Ingredients:
Chopped chicken: 2 Lbs
Onions: 10 table spoon / 5 Oz.
Garlic: 2 Cloves Chopped.
Butter: 4 Oz.
Chicken stock: 4 Pints.
Cream: 2 Pints.
Truffle oil: few drops.
Chopped Parsley: 2 Tsp
Salt: To Taste
White pepper powder: To taste

Procedure:
· Sauté onions & a little garlic in butter, add assorted mushrooms. Sauté well.
· Add chicken stock and simmer. Season with salt and pepper.
· When mushrooms are cooked blend in a jar blender and sieve through a chinois.
· Return the puree to the pan and add cream & few drops of truffle oil.
· Adjust the seasoning and consistency. Reserve.

Presentation
· Pour in mushroom soup in miniature sauce pan, ensuring to froth it at the last moment, garnish with chopped parsley.

China Used:
· E40m-1 Miniature Saucepan White (Revol), 8015 Evita Standard Saucer Romance#7776 by Fortessa.

2008-07-26T03:54:00.001-07:00

2008-07-26T03:16:00.001-07:00