Spicy Tequlia Oysters

On 12/02/2012 (Sunday) at 9:44 pm by Benny.
Tiny Url for this recipe → http://tinyurl.com/7duydm6

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Details

• Prep Time:
  15 min
• Cook Time:
  3 min
• Ready Time:
  18 min

Ingredients

• 12 Oysters shucked make sure to save the liquor
• tablespoon unsalted butter
• 3 tablespoon good mayonaise
• one shot patron silver
• one tablespoon Tabasco Chipoltle
• tablespoon chopped garlic

Directions

Mix everything together except the oysters of course to make the dressing. Shuck the oyster make sure not to spill the  liquor and spoon about a tablespoon of the dressing on top of the oyster and broil for about three min until bubbling.

Enjoy with some Patron Silver and some lime wedges

Cheers!

Benny

Tofu and Shrimp Steak

On 09/01/2012 (Monday) at 1:48 am by Benny.
Tiny Url for this recipe → http://tinyurl.com/7m3gtup

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Details

• Prep Time:
  10 min
• Cook Time:
  10 min
• Ready Time:
  20 min

Ingredients

• 7 oz of firm tofu
• 5 medium raw shrimp cleaned and shelled
• one egg white
• vegetable oil one cup flour for frying
• one chopped scallion

Sauce

• 1/2 cup of benny’s asian marinade see link in the instructions
• 1/2 cup of beef stock you can use vegatable stock to keep it vegitarian

Garnish

• pickled ginger
• chives
• radish sprouts
• fresh cilantro

Directions

You will need my Asian marinade for the sauce which can be found here:

https://vault.bennydoro.com/time-machine/tm-002/chef/recipes/bennys-asian-marinadesauce/

• 2 cups light soy sauce
• 3/4 cup brown sugar
• teaspoon sesame oil
• 1/2 cup rice wine vinegar
• 5 cloves of garlic minced
• large knob of ginger minced
• tablespoon toasted sesame seeds

Combine that with 1/2 cup of beef stock in a small pot and bring to a simmer and let reduce slightly keep tasting you will know when there is a perfect balance of sweet and richness should be a pretty thin sauce do look for anything gloppy.

To prepare the STEAK part put the tofu, shrimp and egg white into a food processor and blitz until smooth. Now into a bowl and add the scallions and mix well.

Now form an oval shape with the mixture on a plate (see photo) or you can make these into individual portions and put into the fridge for 30 min to set 60 min will get you best result.

Transfer the chilled tofu steak to a bowl with the flour and dredge all around. Be careful the tofu steak is very delicate and will break or mush apart so transfer it carefully and coat with flour carefully.

Hot pan vegetable oil about 1/4 inch in the pan and put the tofu steak in (again carefully) and let cook on the one side until its golden brown about 3-4 min. Turn over and let finish cooking an additional 2 min basting along the way to make sure all the sides get cooked as well.

Transfer to a serving plate and drizzle the sauce on top and around. Finish with the fresh cilantro, ginger,,radish sprouts and chives on top. You can substitute for other garnishes it’s up your taste.

Enjoy this one I am sure the vegetarians will be fans and maybe even a few meat eaters.

Benny

Buffalo Chicken Strips with Cilantro Slaw

On 18/03/2012 (Sunday) at 8:04 pm by Benny.
Tiny Url for this recipe → http://tinyurl.com/7yua4cz

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Details

• Prep Time:
  5 min
• Cook Time:
  20 min
• Ready Time:
  25 min

Ingredients

• Organic Chicken Breast or Chicken tenders if chicken breast cut into chicken strip sizez
• olive oil
• Panko Bread crumbs
• pinch of kosher salt and pepper

Cilatro Slaw

• 2 cups cabbage
• 1 cup Cilantro
• tablespoon Japanese Mayo
• 2 tablespoons rice wine vinegar
• pinch of kosher salt and pepper

Buffalo Sauce

• 1/2 cup Franks Buffalo Sauce
• tablespoon unsalted butter
• fat free Greek Yogurt

Directions

Start with the chicken strips, coat them with a little olive oil and roll them in some seasoned (pinch salt and pepper)  panko breadcrumbs making sure to press the panko into the chicken. Now into a 425 degree oven for between 15-20 min turn when starting to brown after about 10 min let cook until a golden brown.

While the chicken is cooking put the Franks Sauce and butter into a small pan and melt the butter low heat until incorporated keep warm.

Make the slaw, slice the cabbage and give the cilantro a rough chop. Add to a bowl with the Japanese mayo and rice wine vinegar and mix well. Adjust for your taste more mayo, more Ric Wine etc.

To serve slaw into a bowl, lay the chicken strips on the side and drizzle some of the buffalo sauce on them. Put a dollop of Greek Yogurt in a small serving bowl and put some more buffalo sauce top.

Enjoy!

Benny

Rock and Roll Shrimp

On 28/02/2012 (Tuesday) at 2:23 pm by Benny.
Tiny Url for this recipe → http://tinyurl.com/6qre6ul

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Details

• Prep Time:
  5 min
• Cook Time:
  10 min
• Ready Time:
  15 min

Ingredients

• 4-5 large cleaned shrimp per person this recipe if for 9-10 shrimps
• fresh lime

Marinade

• 2 tablespoons Japanese mayo Kewpie is my favorite
• tablespoon Sriracha Sauce
• one clove of garlic chopped
• 1/2 teaspoon curry powder I like Madras
• teaspoon lime juice

Directions

Combine all the ingredients for the marinade and mix well. Drop your shrimp in and make sure they are all coated well and let marinade for ten min.

Take shrimp out making sure all the shrimp is covered in the marinade and lay them on a baking sheet making sure not to crowd them.

Now under a broiler for about 3 min one side then turn over for another 2 min until you can see the marinade starting to caramelize a bit, the sauce/marinade will be running off a bit but this is ok.

Take shrimp our and plate them on their side as you can see in my photo. Now drizzle the sauce that is on the baking sheet over the shrimp. To get that extra level of texture and flavor using a blow torch start to brulee the sauce until it bubble and start to char just a bit.

Serve with some lime wedges and cold beer. Best when eaten with the new Van Halen record blasting!

Benny

Orange Sriracha Wings

On 08/01/2012 (Sunday) at 12:16 am by Benny.
Tiny Url for this recipe → http://tinyurl.com/7f9ldbc

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Details

• Prep Time:
  5 min
• Cook Time:
  15 min
• Ready Time:
  20 min

Ingredients

• 24 or so chicken drumettes
• kosher salt and pepper
• juice of one orange
• 1/2 cup sriracha Sauce
• tablespoon honey
• teaspoon crushed chili oil
• sliced scallion

Directions

Wings into pan season with salt and pepper and into 400degree oven turn ever so often until they are crispy on the outside (won’t be like fried but it will be crispy skin) about 12-15 min

While they are cooking get the juice of an orange into a small sauce pan and start reducing at medium heat until it is almost a syrup, now add the honey, sriracha and crushed chili oil and bring to a simmer check for flavor. You might want more heat or more sweet adjust as you like.

When wings are done, pour the sauce over them and mix until coated evenly. Garnish with some sliced scallion. Get a nice cold beer ready cause your gonna need it with these guys!

Benny

Littleneck Clams with Crispy Shallots

On 26/02/2012 (Sunday) at 7:20 pm by Benny.
Tiny Url for this recipe → http://tinyurl.com/7z3erys

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Details

• Prep Time:
  15 min
• Cook Time:
  3 min
• Ready Time:
  18 min

Ingredients

• 5 littleneck clams per serving
• crispy shallots in olive oil finely slice shallots and fry them in olive oil until browned
• fish sauce
• sliced scallions
• chili sesame oil
• fresh lime juice

Directions

Start by shucking the little necks. If you are not good at it you can always put them in a 375 degree oven for a couple min or until they just start to open.

Lay on a baking tray and put some of the crispy shallots with some of the olive oil on top of the clam. Add a dash of fish sauce and a little bit of scallions and a drop of sesame chili oil.

Now under the broiler middle rack for about 2 min until you can see the juice bubbling. Finish with a squirt of fresh lime juice.

How easy is that and absolutely delicious!

Benny

Beef Sukiyaki with Poached Egg and Enoki Mushrooms

On 06/01/2012 (Friday) at 1:02 am by Benny.
Tiny Url for this recipe → http://tinyurl.com/745yepx

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Details

• Prep Time:
  10 min
• Cook Time:
  5 min
• Ready Time:
  15 min

Ingredients

• 1/2 cup mirin
• 1/2 cup sake
• 1/2 cup soy sauce
• 1/4 cup sugar
• 12 oz of thinly sliced rib eye
• one oneion sliced thin and the rings cut in half
• handfull of enoki mushrooms ends trimmed
• bunch of fresh cilatro
• one poached egg
• 3-4 oz cooked soba noodles

Directions

Start by making the broth combine the miram sake, sugar and soy sauce into a small pot and heat through.

Now in a large pan take the onions and scattered them on the bottom of the pan. Now add a layer of the rib eye and pour in enough broth to just come under the beef. Now onto a hot stove and bring that broth to a boil then turn down to simmer. Add the rest of the ingredients to the top and finish with the poached egg.

Bring to the table and give everyone chop sticks and go to town, once everything has been eaten put the pan back on the stove and bring the broth back to a boil and add the soba noodles and let everyone enjoy those as well. I like to add a little sesame oil to the noodles.

Enjoy kids!

Benny

Oysters with Citrus Vodka

On 05/02/2012 (Sunday) at 8:23 pm by Benny.
Tiny Url for this recipe → http://tinyurl.com/6rj7359

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Details

• Prep Time:
  15 min
• Ready Time:
  15 min

Ingredients

• 12 good sized oysters
• one orange or tangerine
• juice of 1/4 of a lime
• 2 tablespoon vodka freeze it first if you can
• slices of fresh chili
• fresh cilantro

Directions

Start by making the sauce cut the orange into segments and then chop them up into a bowl. Add the lime juice and vodka put into the freezer to get really cold.

Shuck the oyster and make sure to cut the muscle from the bottom and turn them over they look plumper this way.

Spoon some of the orange segment sauce on top and finish with one piece of chili and a piece of cilantro.

Beautiful to look at and beautiful in the mouth.

Benny

Vegetarian Dumplings

On 04/03/2012 (Sunday) at 3:19 am by Benny.
Tiny Url for this recipe → http://tinyurl.com/8yr7lq8

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Details

• Prep Time:
  20 min
• Cook Time:
  15 min
• Ready Time:
  35 min

Ingredients

• one box frozen organic spinach you dont need fresh for this and flash frozen are perfect
• on scallion chopped
• one small onion chopped
• one clove of garlic chopped
• one cup of cilantro chopped
• one cup silken tofu
• kosher salt and pepper
• good store bought won ton skins should have ingredients, flour, water, salt anything more than check for a lab experiment going on.

Sauce

• 1/4 cup low sodium soy sauce
• 1/4 cup rice wine vinegar
• dash of sesame oil
• chives to garnish

Directions

Hot pan olive oil add the spinach with a little kosher salt and saute until the water has evaporated out of it to the point where you can push down on it and no liquid comes out. Take out and cool.

Now add all the other ingredients (minus the won ton wrappers) and mix well check for seasoning and adjust. You don’t want it to salty as the sauce will help with that.

Now take your won ton wrapper and put a small quarter size dollop of the mixture into the middle of the won ton wrapper, using some water wet the edges, now bring one side over to the top (see photos) to make a purse and press together to seal.

Now you can either freeze them put on a baking tray and into a freezer once they are frozen remove into freezer bags and I like to do individual portions  of 5-7 that way when you get home 2 am just grab a bag and cook them.

Fried from fresh:

Hot pan olive oil put the dumplings in flat side down and fry them until golden brown (keep checking) now add a 1/4 cup of water and cover for a couple min until they are cooked fully and all the water has evaporated.

From Frozen:

Hot pan, a little olive oil  add dumplings  then a splash of water, cover and let steam when the water starts to evaporate the bottom will start to brown. When a golden color they are done

Steaming:

Into a bamboo steamer for 12 min from frozen 6 min from fresh.

Plate and drizzle some of the sauce on the plate (just mix all the sauce ingredients together) and go to town!

Enjoy!

Benny