Saturday, October 30, 2010

Emma's Beef Adobo

Trivia: Adobo is one of the famous meal in the Philippines. It can be a chicken, pork or milk fish. Here I used chuck roast instead.

Ingredients:
Chuck Roast
Potato cut into cubes
Vinegar
Soy Souce
Garlic
Onion
Worcestershire Sauce
Olive Oil
Chardonnay Wine
Beef Stock
Procedure:
1. Marinate chuck roast with Beef Stock & Chardonnay Wine
2. Fry the potato
3. Saute chuck roast with garlic and onion, put soy sauce, vinegar and worcestershire sauce and black pepper.
Lastly, serve with love

Orange Garlic Shrimp


Indian Spiced Salmon


Saturday, October 9, 2010

Grilled Hawaiian Tilapia


Australian Meat Pie



Trivia:
" An Australian or New Zealand meat pie is a hand-sized meat pie containing largely diced or minced meat and gravy, sometimes with onion, mushrooms, or cheese and often consumed as a takeaway food snack. The pie itself is similar to the United Kingdom's steak pie. Australians consume an average of 12 meat pies each per year. The meat pie is heavily associated with Australian Rules Football as one of the most popular consumed food items whilst watching a game." Wiki


3 pounds beef chuck, diced 1/2-inch cubes
1/2 cup flour
3 tablespoons vegetable oil
2 cloves garlic, chopped
1 onion, diced
1 tablespoon freshly ground black pepper
1 tablespoon ground coriander
1 tablespoon celery seed
1/4 cup Worcestershire sauce
1/4 cup soy sauce
4 cups beef or chicken stock
4 sheets puff pastry
1 egg, beaten, to glaze crust
Black pepper
Directions
Preheat oven to 400 degrees F.

Dredge beef in flour and sear in oil in a hot pan. Add the garlic and onion and saute for 4 more minutes. Add the spices, Worcestershire and soy sauce and cook until the liquid is almost dissolved. Add the stock and cook until the meat is coated in thick gravy. Transfer to a container and cool.

Roll 2 sheets of pastry to 1/2-inch thickness. Line 8-inch tart molds with the rolled pastry. Line the pastry with tin foil and prebake for about 8 minutes. Let cool.

Roll out the remaining pastry sheets and cut lids for the pies. Fill baked shells with the meat mixture and cover with the cut pastry lids. Attach lids with egg wash. Brush the tops with the remaining egg wash and sprinkle with black pepper.

Bake for 8 minutes or until golden brown.

Reference: http://www.foodnetwork.com

Fricassée de Mer et sa Julienne de légumes


Ingredients

- 8 fresh fleshy scallops
- 250 gr [1/2 lb] salmon fillets
- 250 gr [1/2 lb] doversole fillets
- 25 cl [9 fl oz] sour cream
- 30 cl [10 fl oz] dry white wine
- 2 carrotts + 1 leak
- 2 shallots
- 40 gr [1.5 oz] butter
- 4 Tbspoons olive olive
- Salt & pepper

Directions:
1- Cut the fish fillets into strips (you need a very sharp knife) ; cut the scallops thickwise (so that you obtain 2 disks from one).
2- In a frying pan, melt half of the butter with 2 Tspoons of olive oil ; over a medium-high flame, brown the fish and scallops for 5 minutes with salt & pepper ; keep aside.
3- Peel and mince the shallots ; peel the carrots ; prepare the leak (take outside leaves off and wash). Cut the leak into very small and thin sticks ; grate the carrotts not too thinly.
4- In the frying pan, melt the second half of the butter with the 2 left Tspoons of olive oil and brown the shallots for 3 minutes ; add the vegetables, brown for 3 more minutes, then add the wine and let simmer for 15 minutes (cover with a lid).
5- Add the cream which you will mix carefully with a wooden spoon ; let simmer for 5 minutes turning from time to time, then add the fish and scallops (do not mix) cover again and let simmer for 5 more minutes.
6- Adjust seasonning and serve right away.

Reference: http://www.ffcook.com/pages/rfricmer.htm