French – Chef Benny Doro

Zucchini Fritters

bennydoro — Mon, 02 Jul 2018 01:51:24 +0000

Healthy, Vegetarian and Delicious! Easy to make and can be served with a variety of garnishes like sour cream, a squeeze of lemon and some fresh basil.

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SNAPPER EN PAPILLOTE (Snapper in Paper)

bennydoro — Fri, 16 Mar 2018 02:40:52 +0000

This will bring serious admiration when you serve this to your guest. Most will never know how easy it is so you can fib you way and tell them you learned this is France!

Pan Fried Rockfish with Lemon Caper Butter

bennydoro — Sun, 11 Mar 2018 01:35:37 +0000

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Tilapia with Caper Mustard Sauce

bennydoro — Wed, 10 May 2017 02:44:00 +0000

Tilapia with Caper Mustard Sauce

On 05/10/2017 (Thursday) at 2:44 am by Benny.
Tiny Url for this recipe → http://tinyurl.com/ydxjgtbn

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Details

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

Servings

1 servings

Ingredients

One Tilapia Filet per serving or your fav white fish
Tablespoon Capers rinsed
Olive Oil
Tablespoon Unsalted Butter
Tablespoon Grainy Mustard
Kosher Salt and Pepper
Fresh Chopped Parsley

Directions

Start with a hot pan and olive oil. Season your filet with salt and pepper and into the pan getting some color about 2 min a side. Press on the fish if it feels firm then it is cooked. Take out and let rest in a warm place.

In the same pan add a little more olive oil, the butter, mustard, capers and swirl around with a spoon until it all comes together and the butter emulsifies and you have a nice semi thick sauce. (note: you can add a splash of dry white wine if you like at this point, make sure to let it cook off for a min of so) Pour over your fish and finish with some fresh chopped parsley..

Benny

Roasted Chicken Breast with Mustard Onions

bennydoro — Thu, 23 Jul 2015 21:42:44 +0000

Preheat oven to 400 degrees. Add a good glug of olive oil and season your chicken breast with salt and pepper. Put into the center of the pan and arrange the sliced onions around the chicken. Also, season with salt and pepper and add some fresh or dried thyme.

Roast for about 20-25 min until the juices run clear from the chicken. Take chicken out and cover with tin foil. In the same pan put on medium heat and add a teaspoon of mustard and 1/4 cup of cream to the onions (remove the Thyme stems if needed) and stir until incorporated and you have a nice thick sauce. Taste for seasoning and adjust as needed.

Spoon over the chicken and serve with your favorite greens such and saute asparagus.

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New Style Apples and Cheese

bennydoro — Sun, 02 Sep 2012 20:09:00 +0000

New Style Apples and Cheese

On 29/02/2012 (Wednesday) at 8:09 pm by Benny.
Tiny Url for this recipe → http://tinyurl.com/6uuuwt5

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Details

Prep Time:
5 min
Ready Time:
5 min

Servings

1 servings

Ingredients

one apple I used braeburn apple
your favorite sharp cheese I used Manchego
honey
crisp bread

Directions

Start by cutting your apple and cheese in one inch rectangles about 1/8 inch thick. Now push one end against a large knife and trim one side so you get a nice even shape.

Plate them one piece of cheese, one apple repeat as you can see if the photo. Drizzle some honey on top of the apples and cheese.

Now take some of the apple and grate it to make almost apple sauce and place a few small dollops on the apples and cheese. Now follow by finely grating some of the cheese on top of that.

Serve with a piece of crispy flat bread makes a perfect after dinner cheese course or a nice starter.

Benny

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Lemon Garlic Muscles

bennydoro — Wed, 07 Dec 2011 03:47:00 +0000

Lemon Garlic Muscles

On 12/07/2011 (Tuesday) at 3:47 am by Benny.
Tiny Url for this recipe → http://tinyurl.com/5tumgnc

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Details

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

Servings

2 servings

Ingredients

one bag of farm raised muscles you dont want to be cleaning beards from muscles
rice flour
2 cloves chopped garlic
juice of half a lemon
knob of unsalted butter
kosher salt
handful of chopped parsley

Directions

Start with your muscles and into a hot pot with a good glug of white wine and steam until they are open about 5 min or so. Discard any ones that are not open as they are dead.

Let them cool for a few min and start removing them from their shells as you can see in my pictures. Now using a small cast iron pan or a small frying pan preheat it in a 500 degree oven for 15 min with some olive oil in the bottom.

Take your muscles and toss them in some rice flour and shake off any excess and into the hot pan along with the chopped garlic and a little kosher salt. Give them a quick stir to make sure they get evenly coverd with garlic and olive oil. Add a knob of butter and the fresh lemon juice and back into the oven for 2 min until the butter and lemon juice looks like its foaming a bit.

Take out and finish with some chopped parsley. Serve with some fries or best some crusty bread to soak up all that great lemon garlic butter.

Benny

Viking Rib Eye Steak

bennydoro — Sun, 04 Dec 2011 14:12:00 +0000

Viking Rib Eye Steak

On 12/04/2011 (Tuesday) at 2:12 pm by Benny.
Tiny Url for this recipe → http://tinyurl.com/3j8lyge

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Details

Prep Time:
360 min
Cook Time:
8 min
Ready Time:
6 hour, 8 min

Servings

2 servings

Ingredients

1 boneless ribeye steak I used a flank steak but recommend a Rib Eye
kosher salt and pepper
1/2 bottle of good red wine
1 cinnimon stick
some grated nutmeg
1/2 orange peel and all
1 teaspoon sugar
5 or 6 cloves

Directions

Start by making the marinade by combining the wine, cloves, orange, , sugar and cinnamon stick in a pot and let it steep for about 30 min at a low simmer. Now take off and cool to room temp. Now take your rib eye steak and put it in the marinade for up to a week if not at least 2 days. It will take this amount of time to have those flavors get in there. Now before you cook it take the marinade and steak and let it come to room temp for about an hour at least before you cook it.

Now take the steak out and shake off any excess marinade and season it on both sides with salt and pepper. Get your cast iron pan on high heat and let it get really hot and with no oil put the steak in and don’t touch it. Cook it on the first side for about 2 min depending on the thickness, turn it over and finish for about a 1-2 min, it should have a really nice crust on it. take out and let it rest for at least 5 min this will continue to cook it and should be around medium to mediun rare.

Slice it on the bias and this steak is ready for you!

Benny

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Onion Straws

bennydoro — Thu, 08 Sep 2011 20:52:00 +0000

Onion Straws

On 29/08/2011 (Monday) at 8:52 pm by Benny.
Tiny Url for this recipe → http://tinyurl.com/43fwgwt

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Details

Prep Time:
10 min
Cook Time:
4 min
Ready Time:
14 min

Servings

4 servings

Ingredients

one large onion
buttermilk enough to coat onions
2 cups AP flour
one teaspoon kosher salt and pepper
vegatable oil for frying

Directions

First you need to slice your onions super thin and you can achieve this a couple of different ways: You can either slice your onion by hand using a very sharp knife, or you can use a mandolin set on the thinnest possible setting, or if you’re lucky like I am you can use a fancy Japanese Diakon cutter that will do the job in seconds. If you are slicing the onions by hand, make sure to cut the onion in half from root to stem. Lay the flat part on the cutting board and using a sharp knife, slice the onion into very thin strips.

If you are using a large onion, use about 2 cups of flour and season it with 1 teaspoon each of kosher salt and pepper. Make sure to mix it all well together and set aside.

Add the buttermilk to a small bowl then add the onions and allow them to sit in the buttermilk for a few minutes. When ready, remove them from the buttermilk, drain off the excess liquid and toss them into the seasoned flour. Make sure that all of the onions get coated well and look dry.

Next, heat your oil to 375°F and begin frying your onion straws in small batches until they take on a golden brown color. When the onions are almost done, the sizzle of the oil will also diminish, letting you know that most of the moisture has evaporated. Remove them from the hot oil onto a paper lined plate, and your delicious snack or garnish is now ready to enjoy.

Benny

Sesame Seared Tuna on Tomato White Bean Salad

bennydoro — Wed, 07 Sep 2011 17:55:00 +0000

Sesame Seared Tuna on Tomato White Bean Salad

On 09/07/2011 (Saturday) at 5:55 pm by Benny.
Tiny Url for this recipe → http://tinyurl.com/3jkqusj

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Details

Prep Time:
10 min
Cook Time:
4 min
Ready Time:
14 min

Servings

4 servings

Ingredients

12-16 oz of tuna filet for 3-4 portions
black or white sesame seeds
Vegatable oil

Tomato White Bean Salad

one can of chick peas or white beans your preference
2 cloves of garlic chopped
one large tomato small dice
handful of fresh basil chopped once
1/2 cup of crumbled feta cheese
1 tablespoon rice wine vinegar
good glug of olive oil
one cup of charred corn on the cob you can use boiled corn as well

Directions

Start by making your Tomato White Bean salad, you can use chick peas or white beans of your choice. I like the small white beans myself. Put everything into a bowl and add a good glug of olive oil and add just enough rice wine vinegar to give it some lightness. Mix well and into a fridge.

Coat your tuna with vegetable oil then roll it in your sesame seed mix making sure to really push the seeds into the flesh. Now hot pan vegetable oil sear each side of the tuna for about one min. Take out of pan and let rest for a min.

To plate put some of the Tomato White Bean salad on the bottom of a plate, now cut the tuna into nice thick slices as you can see in the photos and lay on top of the salad. Finish with some micro greens and a little touch of olive oil.

Benny