2017年2月2日 星期四
Pork ribs & shoulder - Sous Vide
Pork ribs & shoulder, 70°C for 5.5hrs. It taste so good.
Pork Ribs recipe
1.Marinated ribs with garlic powder, salt and pepper, herbs.
2. Sous vide 70°C for 5.5hrs.
3. Pre heat oven 180°C, place ribs in oven for 10 mins, then take out the ribs and apply BBQ suace on ribs, put in oven for another 10 mins.
2015年6月17日 星期三
【12道鋒味】巧克力紅酒酥皮牛肉
【12道鋒味】巧克力紅酒酥皮牛肉
黑胡椒 碎鹽 橄欖油適量
芥末醬適量
帕馬火腿適量
酥皮(冷凍)適量
蛋黃適量
黑巧克、紅酒、牛肉汁適量
蒜蓉 紅洋蔥 蘑菇適量
紅洋蔥 奧勒岡麝香草 月桂葉適量
1. 牛裡脊撒適量的胡椒抹勻。
2. 熱鍋，下適量的油，油熱後，放入牛裡脊，撒適量的鹽調味，煎至表面上色、微焦。上色後即可盛出晾涼備用。
3. 鍋內繼續放入蒜蓉，洋蔥和蘑菇，炒熟。
4. 將炒熟後的蘑菇放入攪拌機中打溶。
5. 取一片帕馬火腿，將打好的蘑菇蓉（把多餘的水分吸幹後）均勻地抹在帕馬火腿上。
6. 放涼後的牛裡脊均勻地塗上芥末醬。
7. 將塗上芥末醬的牛裡脊放在Step6的火腿上，用火腿將牛裡脊卷起來。卷實、卷緊後，放入冰箱冷藏兩小時定型。
8. 取一張酥皮，將冷藏定型的火腿牛裡脊卷取出，放在酥皮上，用酥皮將其卷起來。（可將多餘的酥皮切掉）然後在酥皮面上刷上一層蛋黃液。
9. 劃上刀花，放入已預熱180°的烤箱烤45分鐘。
10. 烤好後放涼十分鐘。黑巧克力放入微波爐中溶化。
11. 中火，鍋裡放入紅酒、牛肉汁、洋蔥然後再放入奧勒岡、麝香草、月桂葉。
12. 接著再放入溶化了的黑巧克力。將醬汁煮至濃稠、掛勺即可。
13. 最後將烤好的牛排切開兩半，牛肉呈五分半熟，擺盤，配上紅酒巧克力醬即可。
https://icook.tw/recipes/95057
材料:
牛裡脊一塊
牛裡脊一塊
黑胡椒 碎鹽 橄欖油適量
芥末醬適量
帕馬火腿適量
酥皮(冷凍)適量
蛋黃適量
黑巧克、紅酒、牛肉汁適量
蒜蓉 紅洋蔥 蘑菇適量
紅洋蔥 奧勒岡麝香草 月桂葉適量
做法:
1. 牛裡脊撒適量的胡椒抹勻。
2. 熱鍋，下適量的油，油熱後，放入牛裡脊，撒適量的鹽調味，煎至表面上色、微焦。上色後即可盛出晾涼備用。
3. 鍋內繼續放入蒜蓉，洋蔥和蘑菇，炒熟。
4. 將炒熟後的蘑菇放入攪拌機中打溶。
5. 取一片帕馬火腿，將打好的蘑菇蓉（把多餘的水分吸幹後）均勻地抹在帕馬火腿上。
6. 放涼後的牛裡脊均勻地塗上芥末醬。
7. 將塗上芥末醬的牛裡脊放在Step6的火腿上，用火腿將牛裡脊卷起來。卷實、卷緊後，放入冰箱冷藏兩小時定型。
8. 取一張酥皮，將冷藏定型的火腿牛裡脊卷取出，放在酥皮上，用酥皮將其卷起來。（可將多餘的酥皮切掉）然後在酥皮面上刷上一層蛋黃液。
9. 劃上刀花，放入已預熱180°的烤箱烤45分鐘。
10. 烤好後放涼十分鐘。黑巧克力放入微波爐中溶化。
11. 中火，鍋裡放入紅酒、牛肉汁、洋蔥然後再放入奧勒岡、麝香草、月桂葉。
12. 接著再放入溶化了的黑巧克力。將醬汁煮至濃稠、掛勺即可。
13. 最後將烤好的牛排切開兩半，牛肉呈五分半熟，擺盤，配上紅酒巧克力醬即可。
https://icook.tw/recipes/95057
2012年9月8日 星期六
Buffalo Chicken Wings With Chunky Gorgonzola Cheese Dip
Buffalo Chicken Wings With Chunky Gorgonzola Cheese Dip
Serves: 4-6
Prep: 30 minutes
Cook time: 30 minutes, approx
Ingredients:
For the wings:3 lbs. chicken wing portions, wing and drumettes
1 tablespoon kosher salt
1 stick unsalted butter
1 cup hot sauce, preferably Frank's, Crystal or Louisiana Hot Sauce
Chile peppers for extra spice (optional)
Canola or peanut oil, for deep-frying
For the dip:1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup buttermilk
2/3 cup crumbled Gorgonzola cheese (or bleu cheese)
1 tablespoon red wine vinegar
1/2 teaspoon salt
2 tablespoon minced parsley
Directions:
For at least 30 minutes or up to overnight: Toss chicken wings with the salt. Cover and refrigerate overnight, or let sit at room temperature for 30 minutes. Rinse in cold water and pat very dry.
Combine butter and hot sauce in saucepan over medium low heat. Whisking to combine. Keep warm.
Set up a deep pot for frying, about 2 inches deep. Heat oil to 375-380 degrees F. Fry wings in batches until cooked through and crisp, 5 to 7 minutes. Remove with wire strainer to a bowl, toss with hot sauce as needed.
For the Gorgonzola (or Bleu) Cheese Dip:
Whisk all dip ingredients together in a bowl and serve with wings.
Serves: 4-6
Prep: 30 minutes
Cook time: 30 minutes, approx
Ingredients:
For the wings:3 lbs. chicken wing portions, wing and drumettes
1 tablespoon kosher salt
1 stick unsalted butter
1 cup hot sauce, preferably Frank's, Crystal or Louisiana Hot Sauce
Chile peppers for extra spice (optional)
Canola or peanut oil, for deep-frying
For the dip:1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup buttermilk
2/3 cup crumbled Gorgonzola cheese (or bleu cheese)
1 tablespoon red wine vinegar
1/2 teaspoon salt
2 tablespoon minced parsley
Directions:
For at least 30 minutes or up to overnight: Toss chicken wings with the salt. Cover and refrigerate overnight, or let sit at room temperature for 30 minutes. Rinse in cold water and pat very dry.
Combine butter and hot sauce in saucepan over medium low heat. Whisking to combine. Keep warm.
Set up a deep pot for frying, about 2 inches deep. Heat oil to 375-380 degrees F. Fry wings in batches until cooked through and crisp, 5 to 7 minutes. Remove with wire strainer to a bowl, toss with hot sauce as needed.
For the Gorgonzola (or Bleu) Cheese Dip:
Whisk all dip ingredients together in a bowl and serve with wings.
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