The traditional chimichurri recipe is made without mint. But adding
some mint it becomes the perfect sauce for lamb or white meat.
Ingredients:
8 lamb loin chops about 1 ½ inch tick
2 tablespoons olive oil
3 cloves garlic
1 cup fresh parsley
1 ½ cup fresh mint
3 tablespoons white wine vinegar
½ cup olive oil
½ teaspoon salt
¼ teaspoon crushed red pepper
Method
Sprinkle all side of the lamb chops with salt according to taste.
Finely chop the parsley, mint and garlic. Transfer to a bowl and stir in the salt, crushed red pepper and white wine vinegar.
Stir in the olive oil and let sit for 30 minutes to marinate.
Heat
the 2 tablespoons olive oil in a pan over medium high heat. Place the
lamb chops in the pan and cook for about 3 minutes on both side (until
browned). Then quickly sear the bone edges and the fatty.
Once
the lamb chops are seared, reduce the heat and continue to cook to cook
according to your taste (for me lamb is better when medium to medium
rare).
Then transfer the lamb chops to a plate and cover with a
foil. Allow to rest for 10 minutes. Then drizzle the lamb chops with the
mint chimichurri sauce and serve.
Friday, 19 December 2014
Mexican Shrimp Cocktail Recipe
Everyone knows the shrimp cocktail recipe. But this one with the
Mexican touch and the avocado makes it even fresher. Perfect recipe when
the sun will come back.
1 pound shrimps (medium size)
1 ¼ cup cucumber diced
1 ¼ red onion chopped
1 jalapeno minced
½ cup celery chopped
1 ½ cups tomato chopped
1/3 cup cilantro
½ cup ketchup
1 ½ tablespoons Tabasco
2 tablespoons lime juice
1 avocado diced
Method
Peel and devein the shrimps. In a medium pot bring salted water o a boil. Add the shrimps and cook for about 2 to 3 minutes until cooked through.
Cut half of the shrimps into large chunks and place in a bowl. Add the celery, cucumber, tomatoes (and their juice), jalapeno, cilantro, ketchup, Tabasco and lime juice. Then gently stir to combine.
Gently stir to combine. Then add the chopped avocado. Add the remaining whole shrimps on ntop and serve with tortilla chips.
1 pound shrimps (medium size)
1 ¼ cup cucumber diced
1 ¼ red onion chopped
1 jalapeno minced
½ cup celery chopped
1 ½ cups tomato chopped
1/3 cup cilantro
½ cup ketchup
1 ½ tablespoons Tabasco
2 tablespoons lime juice
1 avocado diced
Method
Peel and devein the shrimps. In a medium pot bring salted water o a boil. Add the shrimps and cook for about 2 to 3 minutes until cooked through.
Cut half of the shrimps into large chunks and place in a bowl. Add the celery, cucumber, tomatoes (and their juice), jalapeno, cilantro, ketchup, Tabasco and lime juice. Then gently stir to combine.
Gently stir to combine. Then add the chopped avocado. Add the remaining whole shrimps on ntop and serve with tortilla chips.
Scallops with brown butter capers sauce
I really like seafood because of the freshness and the strong flavor
even you don't have any sauce. That's why in my opinion this brown
butter capers sauce is really good because it just brings some more
flavor without changing the original taste of the scallops.
Ingredients:
One dozen sea scallops
3 tablespoons canola oil
5 tablespoons butter
2 tablespoons capers
2 teaspoons lemon zest
¾ cup dry white wine
Method
Heat a small saucepan over medium heat. Add the butter and cook until the butter is melted and becomes brown ( but not too much otherwise the butter will get blackened)
Pour the browned butter in a bowl and set aside. Pat dry the scallops.
Heat the canola oil in a frying pan over high heat. Add the scallops flat side down and cook for about 3 to 4 minutes to sear the scallops. Then turn the scallops over and sear the other side.
Then transfer the scallops into a plate and discard the remaining oil from the pan.
Pour the white wine into the pan and bring to a boil. Cook until the wine has reduced to about 3 tablespoons. Remove from the heat and add the lemon zest, capers and browned butter.
Pour the sauce over the scallops and serve.
Ingredients:
One dozen sea scallops
3 tablespoons canola oil
5 tablespoons butter
2 tablespoons capers
2 teaspoons lemon zest
¾ cup dry white wine
Method
Heat a small saucepan over medium heat. Add the butter and cook until the butter is melted and becomes brown ( but not too much otherwise the butter will get blackened)
Pour the browned butter in a bowl and set aside. Pat dry the scallops.
Heat the canola oil in a frying pan over high heat. Add the scallops flat side down and cook for about 3 to 4 minutes to sear the scallops. Then turn the scallops over and sear the other side.
Then transfer the scallops into a plate and discard the remaining oil from the pan.
Pour the white wine into the pan and bring to a boil. Cook until the wine has reduced to about 3 tablespoons. Remove from the heat and add the lemon zest, capers and browned butter.
Pour the sauce over the scallops and serve.
Lobster Newburg
The origins of this dish are difficult to tell because of different
stories but for sure it appeared first in New York in the 19th century.
Anyway more important than the history is the taste and believe me you
won't get disapointed by this recipe.
Ingredients
1 ½ cups canned lobster meat
2 egg yolks
1 cup milk
1/3 cup all-purpose flour
½ cup butter
2 tablespoons dry sherry
¼ teaspoon salt
Method
Drain out the lobster meat and reserve the juice. Add ¾ cup water to the juice and set aside until necessary.
Melt butter in a large saucepan over medium heat until it foams. Dust the flour into it while whisking constantly until it forms a smooth paste and stir in few pinches of salt to taste.
Cook the roux for a minute until it browns slightly. Pour the milk into the bowl of diluted lobster juice and whisk in the egg yolks until well combined.
Pour the mixture over the roux and cook over medium heat, while stirring constantly, until thickened.
Chop the lobster meat into bite-sized chunks and toss them into the simmering sauce. Stir to coat well and continue to simmer until the meat is just cooked.
Deglaze the pan remove from heat. Spoon the mixture into empty lobster shells or on a bed of hot steamed rice.
Serve warm.
Ingredients
1 ½ cups canned lobster meat
2 egg yolks
1 cup milk
1/3 cup all-purpose flour
½ cup butter
2 tablespoons dry sherry
¼ teaspoon salt
Method
Drain out the lobster meat and reserve the juice. Add ¾ cup water to the juice and set aside until necessary.
Melt butter in a large saucepan over medium heat until it foams. Dust the flour into it while whisking constantly until it forms a smooth paste and stir in few pinches of salt to taste.
Cook the roux for a minute until it browns slightly. Pour the milk into the bowl of diluted lobster juice and whisk in the egg yolks until well combined.
Pour the mixture over the roux and cook over medium heat, while stirring constantly, until thickened.
Chop the lobster meat into bite-sized chunks and toss them into the simmering sauce. Stir to coat well and continue to simmer until the meat is just cooked.
Deglaze the pan remove from heat. Spoon the mixture into empty lobster shells or on a bed of hot steamed rice.
Serve warm.
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