For Maui Ribs Recipe

Ingredients

3 – 3 1/2 pounds flanken beef short ribs
1/2 cup soy sauce
1/4 cup dark sesame oil
3 tbs sugar (or honey)
2 green onions, sliced
2 tsp chopped garlic
2 tsp thinly sliced ginger
(Optional) Extra green onions for garnish

Directions

1. Combine the soy sauce, sesame oil, sugar, onions, garlic and ginger.

2. Put the ribs in a non-reactive baking pan (like Pyrex) or Zip-loc bag and cover with the sauce.

3. Cover and refrigerator for at least 24 hours. They can marinate for up to 3 days and only get better if you marinate them for a longer period of time. Turn them in the marinade a couple of times a day.

Grill the ribs over medium heat – about 5 minutes on each side.

Serve with rice and topped with some fresh green onions.

For Shrimp And Crab Penne Rigate Pasta Recipe

Ingredients

For the dish

25 31/40 shrimp peeled
340 g of Penne Rigate pasta
2 garlic cloves
227 grams of Alaska pollock flavored king crab
1 knob of butter
1 tbs of olive oil
2 French onions
A few strands of chives and garlic (keep half for presentation)
1/4 cup of blond beer

For the Steph Alfredo sauce

37 g of flour
1 tbs of butter
2 cups of milk
1/8 cup of Parmesan cheese
1/4 cup of Cheddar cheese
1/4 cup of Swiss cheese
1 tbs of olive oil
1 tsp of garlic powder
1 tsp of dried parsley
1 pinch turmeric
A little pepper

Directions

For the sauce

1. In a saucepan melt the butter and flour to make a roux.
2. Add oil, garlic powder, parsley, turmeric and a little pepper to the mixture.
3. Add the milk and whipped by simmering.
4. Gradually add cheese to the sauce still very low heat.

For the dish

1. Cook pasta for about 11 minutes for al dente result.
2. In a hot frying pan, add a little olive oil and butter to cook the shrimp and crab.
3. In the middle of cooking, or when the shrimp begin to turn pink, add the beer.
4. Add the onion and garlic.
5. Add salt and pepper as needed.
6. Mix pasta and sauce in the same bowl.
7. Then you can serve on a plate on top and add the seafood, chives and garlic with a drizzle of olive oil.

For Bearnaise Sauce

Ingredients

1/3 cup white wine vinegar
2 spring onions finely chopped
2 tablespoons chopped fresh tarragon
6 peppercorns
2 egg yolks
125 g softened butter
Salt and white pepper

Directions

1. Mix the vinegar, spring onions, tarragon and peppercorns in a small saucepan.

2. Bring to a boil, lower the heat slightly and simmer until the mixture has reduced by one third.

3. Let cool completely, then go and pour into a bowl, heat resistant.

4. Add the egg yolks, then place the bowl over a pan of simmering water.

5. Stir until the mixture pales and foam.

6. Gradually add butter, stirring each time until a homogeneous mixture.

7. When all butter is incorporated, the sauce should be thick and smooth.

8. Season to taste and serve immediately.

Serve with a steak cooked on the stove or grill, roast beef or salmon cooked in a skillet.

Preparation time: 10 minutes
Cooking time: 12 minutes
Servings: 4

For Creamy Chicken Rotini Pasta Recipe

Ingredients

300 grams rotini pasta
1 grated carrot
1 sliced French onion
Some chives garlic
2 1/4 cups chicken broth
2 1/4 cups milk
1 tablespoon of dried parsley flakes
2 tablespoons unsalted butter
1/4 cup flour
Olive Oil

Directions

1. In a saucepan, melt butter and add flour.

2. While whisking, add the chicken broth, milk and parsley and bring to boil.

3. Add rotini pasta.

4. Add 3/4 of the grated carrot and garlic chives. Keep yourself 2 pieces of whole chives for the final presentation and the 1/4 of grated carrot.

5. Bake 12 minutes covered and discover halfway.

6. Salt and pepper.

For presentation, add French onion and garlic chives on the top.

Tip: For a slightly spicy taste, add finally a drizzle of olive oil flavored with hot peppers. But of course it does not essential. A simple drizzle of olive oil is also very good.

Ingredients

Beef or chicken
30 g butter
350g Paris mushrooms sliced
2 tablespoons white wine
1/2 cup chicken broth
1/2 cup cream
1 clove garlic crushed
1 tablespoon chopped fresh chives

Direction

1. Pass the meat of your choice or chicken to skillet; remove from pan, cover with aluminum foil and keep warm.
2. Melt the butter with the pan juices, add the mushrooms and let them brown 5 minutes, stirring over medium heat until they are tender.
3. Add wine, broth, cream and garlic and bring to boil.
4. Cook uncovered 2 minutes, stirring constantly until sauce thickens slightly.
5. Stir in chives and serve immediately.

Serve with steaks, veal or chicken cooked in a skillet.

How to prepare

Sprinkle it on a mix of mango, onion and lime juice for an exotic salsa.

Storage Tips

Store herbs in the fridge in a plastic packaging for 4 or 5 days. Be sure to reseal the package properly after use. Wash herbs only when you are ready to use them.

Culinary Guide

Accompaning :

Fish

Seafood

Soup

Sauce

Tomato Recipes

Poultry

Meat

When to use?

Add at the end of cooking.

For Goat Cheese Rolls Recipe

Ingredients

2 rolls 4-ounce goat cheese
4 ounces cream cheese
3 teaspoons aged sweet sherry
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 1/2 teaspoons paprika
1/2 teaspoon cumin
4 teaspoons finely chopped fresh parsley
4 teaspoons finely chopped fresh dill

Directions

1. Stir goat cheese, cream cheese, sherry, salt, and pepper together in a small bowl. Wrap cheese mixture in plastic wrap and roll to shape into a log. Chill in freezer until slightly firm, about 10 minutes.

2. Meanwhile, mix paprika and cumin together in a small dish. Mix parsley and dill together in a separate small dish.

3. Remove goat cheese log from freezer, unwrap, and slice in half. Spread paprika-cumin mixture on 1 sheet of parchment paper and parsley-dill mixture on another sheet. Roll 1 log in paprika-cumin and 1 in parsley-dill.

Serve with toasted pita and crostini.

For Classic Fried Chicken Recipe

Ingredients

2 cups buttermilk
2 tablespoons hot pepper sauce
1 tablespoon salt
2 chickens, each cut into 8 pieces
2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon black pepper
1 teaspoon paprika
5 cups vegetable oil, or shortening for frying

Directions

1. In extra-large (2- to 2 1/2-gallon) zip-top plastic bag, combine buttermilk, hot pepper sauce and 1 tsp. salt. Add chicken pieces, turning to coat. Seal bag, pressing out excess air. Place bag in bowl; refrigerate chicken for 2 to 24 hours to marinate, turning bag over once.

2. In pie plate or bowl, stir flour, baking powder, pepper, paprika and remaining 2 tsp. salt until well mixed. Remove a few pieces of chicken from buttermilk mixture, shaking off excess liquid. Add chicken to flour mixture, turning to coat well. Place chicken on wire rack set over waxed paper, without letting pieces touch. Repeat with remaining chicken pieces, using a second rack if necessary; let stand 15 minutes to set coating. Discard buttermilk mixture.

3. Meanwhile, preheat oven to 250ºF. Line two large cookie sheets with paper towels. Divide oil between two 12-inch skillets, preferably electric (there should be about 1/2 inch of oil in each skillet) and heat over medium heat until temperature reaches 360ºF on a deep-fry thermometer.

4. To each skillet, add 4 pieces of chicken, skin side down, being careful not to crowd pieces. Cover skillets and cook until chicken is light golden brown on the bottom, 4 to 5 minutes. Turn pieces over and cook, covered (reducing heat to medium-low, if necessary, to a temperature of 300ºF), 8 to 10 minutes longer for white meat, and 13 to 15 minutes longer for dark meat, turning pieces every 4 or 5 minutes. Chicken is done when well browned on all sides and juices run clear when thickest part is pierced with the tip of a knife. Transfer chicken to lined cookie sheets to drain. Keep warm in oven. Repeat with remaining chicken.

For Blackberry Cabernet Marinated Steaks Recipe

Ingredients

3/4 cup Cabernet Sauvignon
1 1/2 cups fresh blackberries, crushed
3 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh basil
1/2 teaspoon salt
Freshly ground pepper to taste
4 grilling steaks, such as New York, rib-eye or tenderloin
Chopped fresh basil

Directions

1. Stir together wine, blackberries, balsamic vinegar, olive oil, basil, salt and pepper in resealable plastic bag. Remove 1/2 cup marinade and set aside.

2. Place steaks in bag; seal and refrigerate steaks and reserved marinade for several hours or up to 2 days. Remove steaks from marinade and discard contents of bag.

3. Grill steaks over medium heat 5 minutes on each side or until cooked to your liking. Remove from grill; spoon reserved marinade over top and sprinkle with chopped basil.

For Triple-Decker Steak Sandwich Recipe

Ingredients

2 x 200 – 250g/8oz-9oz pieces trimmed skirt of beef
4 garlic cloves, smashed and peeled
small bunch thyme
6 tbsp olive oil
1 oblong loaf sourdough bread
1 beefsteak tomato, sliced
6 long leaves Cos lettuce

For Triple-Decker Steak Sandwich Sauce

Ingredients

50g cocktail gherkins, finely chopped
1 heaped tbsp capers, finely chopped
1 bunch flat-leaf parsley, leaves finely chopped
7 tbsp good-quality mayonnaise
splash Worcestershire sauce
4 shakes Tabasco sauce
1 small red onion, finely chopped

Directions

1. Up to 2 days before, place the meat in a dish with the garlic, thyme, 4 tbsp of the olive oil and some freshly ground pepper. Cover and chill until needed. To make the sauce, tip the gherkins, capers, red onion and parsley into a bowl. Add ayonnaise to just bind the ingredients. Season to taste with Worcestershire sauce and Tabasco. Set aside. Heat a pan until very hot and starting to smoke. Remove the meat from the marinade and sear the meat in the pan for about 20 mins until it’s really browned and cooked to medium-rare. If the pan isn’t big enough, you may need to do one piece at a time. Set the meat aside to rest.

2. Trim the loaf to a rough rectangle that will fit both steaks side-by-side, then cut the loaf lengthways into three.

3. Give the pan a wipe with kitchen paper, then place back onto a low-ish heat with the rest of the olive oil. Fry each slice of bread on both sides until crisp and browned, adding a drop more oil to the pan if necessary.

4. When ready to assemble the sandwich, carve the steak into thin slices. Starting with the bottom of the loaf, build up with half the lettuce leaves, then a generous spreading of the sauce, half the tomato, then a layer of sliced steak. Top with the middle piece of bread and repeat the layers, finishing with the top of the loaf.

5. Press down lightly on the sandwich and secure four times along the loaf with long wooden skewers. Using a very sharp bread knife, carefully cut between the skewers to give you 4 tall sandwiches. Serve the sandwiches with chips and any remaining sauce in a side dish.