Tag: Freshly

Recipe Freshly seared fish with broth – Italian Cuisine


  • 850 g 1 gurnard or redfish
  • 700 g croaker
  • 680 g 8 monkfish steaks
  • 300 g squid
  • 90 g onion
  • 2 tomatoes
  • 50 g baby octopus
  • 16 small red prawns
  • 8 scampi
  • 8 cuttlefish
  • extra virgin olive oil
  • dry white wine
  • dried oregano
  • salt
  • pepper

For the recipe freshly seared fish with broth, clean all the fish, eliminating all the bones, heads and spines, keeping the scraps.
Shelled and clean the prawns and add heads and shells to the fish scraps.
Clean molluscs and cut them into small pieces or strips.
Slice the onion and brown it in a saucepan with a drizzle of oil and a pinch of salt. Add the fish and shellfish scraps and brown them for 3-4 minutes, then sprinkle with a splash of white wine.
Leave him blend and add 2 liters of water and the tomatoes cut into 4.
You do cook for 20-25 minutes, turn off and filter, obtaining a soup. Perfume it with oregano.
Peel fillets and cut the fish pulp into thin slices.
Arrange in the dishes all the varieties of fish, crustaceans and molluscs and serve them with bowls of boiling broth: each diner will dip the fish bites, ¬ęcooking them lightly with the heat and making them flavor.

Recipe: Davide Brovelli, Photo: Riccardo Lettieri, Styling: Beatrice Prada

Garlic-Ginger Bok Choy Sauté

Garlic-Ginger Bok Choy Sauté

by Pam on June 10, 2013

I’ve always wanted to try bok choy so I finally decided to pick some up. I found a easy & healthy recipe by Robin Miller[1] that looked perfected. It was quick and simple to make and tasted fantastic! I really loved the garlic, ginger, and soy combination. This bok choy paired perfectly with the salmon and rice I served for dinner.

Cut the baby bok choy in half lengthwise. Cut out the core in the bottom of the cabbage. Remove each stalk then cut them each in half lengthwise.

Heat the oil in a large skillet over medium heat. Add the garlic, ginger, and crushed red pepper flakes then cook, stirring constantly, for 30 seconds; add the bok choy and soy sauce then stir until evenly coated then sauté for 3-4 minutes or until greens are wilted and the stalks are crisp-tender. Season with sea salt and freshly cracked pepper, to taste, if needed.



Print[2]

Save[3]



Garlic-Ginger Bok Choy Sauté




Yield: 4

Prep Time: 5 min.

Cook Time: 5 min.

Total Time: 10 min.



Ingredients:

1 tbsp olive oil
1 head of baby bok choy, cut in half lengthwise, core removed
1-2 cloves of garlic, minced
1 tsp fresh ginger, minced
Dash of crushed red pepper flakes
1 tbsp soy sauce
Freshly cracked black pepper, to taste

Directions:

Cut the baby bok choy in half lengthwise. Cut out the core in the bottom of the cabbage. Remove each stalk then cut them each in half lengthwise.

Heat the oil in a large skillet over medium heat. Add the garlic, ginger, and crushed red pepper flakes then cook, stirring constantly, for 30 seconds; add the bok choy and soy sauce then stir until evenly coated then sauté for 3-4 minutes or until greens are wilted and the stalks are crisp-tender. Season with sea salt and freshly cracked pepper, to taste, if needed.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Robin Miller on Food Network

References

  1. ^ Robin Miller (www.foodnetwork.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Incoming search terms:

Bloody Mary

Bloody Mary

by Pam on December 1, 2013

This drink is inspired by my sister who was enjoying a delicious Bloody Mary with a Cilantro and Lime Vodka while I was talking to her on the phone the other day. I decided to grab the ingredients and serve these drinks to our dinner guests who were coming over that night. These drinks were fun to make and tasted fantastic! I love that you can tweak your drink to suit your tastes – my husband and his friend like using Clamato juice while my friend and I liked using V8 juice. We all enjoyed the drinks and thought they were super tasty – thanks Dana!

Fill a large glass with ice cubes. Pour the vodka into the glass followed by lime juice, Worcestershire sauce, celery salt, freshly cracked black pepper, to taste, Tabasco sauce, and horseradish sauce. Pour the tomato juice over the top then carefully mix REALLY WELL with a spoon. Taste and re-season if desired. Place a pickled asparagus spear and green bean into the drink followed by a few olives and a lime wedge. Serve immediately. Enjoy.



Print[1]

Save[2]



Bloody Mary




Yield: 1

Total Time: 5 min.



Ingredients:

1 1/2 oz Cilantro and Lime Vodka
Juice of a lime wedge
Dash of Worcestershire sauce, to taste
Dash of celery salt, to taste
Freshly cracked pepper, to taste
Tabasco sauce, to taste
Horseradish, to taste (optional)
3 oz V8 or Clamato juice
2 Large green olives for garnish
Pickles asparagus and green bean spears for garnish
Lime wedge for garnish

Directions:

Fill a large glass with ice cubes. Pour the vodka into the glass followed by lime juice, Worcestershire sauce, celery salt, freshly cracked black pepper, to taste, Tabasco sauce, and horseradish sauce. Pour the tomato juice over the top then carefully mix REALLY WELL with a spoon. Taste and re-season if desired. Place a pickled asparagus spear and green bean into the drink followed by a few olives and a lime wedge. Serve immediately. Enjoy.



Recipe and Photos by For the Love of Cooking.net
Recipe inspired by my sister Dana

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Incoming search terms:

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close