Lime juice – Chef Benny Doro

Three Day Marinated Skirt Steak with Smokey Tomato Butter

bennydoro — Wed, 17 Jan 2018 21:45:41 +0000

Start by making the marinade, put all ingredients into a bowl and mix, then pour over your skirt steak, give is a toss around making sure the steak is fully covered and into the fridge for three days. (you can do one day but the meat will not be as tender and not as much flavor).

Make the smoky tomato butter before you cook the steak. Melt the butter in a small pot and add the tomato and smoked paprika and pinch of salt and steep for about 20 min at medium low heat. Strain into a bowl and keep warm before serving.

When it’s time to cook the steak take it out of the fridge and let come to room temp for at least 20 min or so up to two hours (yes even the FDA says this is ok) Get you cast iron pan ripping hot, take the steak out of the marinade and season on one side with kosher salt and pepper.

Now into the pan, (no oils at all) it will smoke like crazy so have the fan on and the doors open (see the video below) and probably cook it for 2 min a side for medium rare to medium. You will find that this steak has many thicknesses so you will get a little of all temperatures. There should be a real nice caramelized crust on the steak as you can see in the photos that is what you are looking to have happen. If the pan is not hot enough it will take too long for this to take place and you will end up with an overdone steak with no real color so that is why a super hot cast iron pan is perfect.

Take out and let rest, do not touch it for at least 3-5 min. This gives the juices and fats time to settle back inside and redistribute really important.

To plate I like to slice it on the bias about inch apart, plate and drizzle the smokey tomato butter on top. That is a steak for a KING, this will have more flavor that you can imagine so give this underrated often overlooked piece of meat a chance it will blow you away I am sure of this one.

Enjoy!

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Cod in coconut curry with sweet potato

bennydoro — Fri, 02 Sep 2011 20:54:00 +0000

Cod in coconut curry with sweet potato

On 19/02/2011 (Saturday) at 8:54 pm by Benny.
Tiny Url for this recipe → http://tinyurl.com/6jh7ksj

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Details

Prep Time:
12 min
Cook Time:
15 min
Ready Time:
27 min

Servings

2 servings

Ingredients

6-8oz piece of cod or your favorite white fish
2 tablespoons Madras curry powder
Canola Oil
Kosher Salt
One scallion chopped
Two gloves of garlic chopped
One knob of fresh ginger chopped
¼ cup golden raisons
Juice of one lime
½ cup chicken stock
1 cup coconut milk
One sweet potato peeled, cut into cubes and roasted with kosher salt and canola oil @ 450 degrees until tender and a little color on them.

Directions

Start by roasting the sweet potatoes at 450 degrees until just getting caramelized and set aside.

Now in a hot pan add the canola oil, shallots, ginger, garlic, curry powder, salt and begin to sweat these ingredients. Once they are soft and starting to get a little light color on them add the chicken stock bring to a simmer now add the coconut milk and juice of one lime. Bring to a simmer again and let cook for about 20 min.

Now take a sieve or a fine mesh strainer and pour this through it into a new pan.
Now it’s time to add the fish, bring to a simmer again and add your fish if more than one piece make sure not to crowd them in the pan. Now add the golden raisins and cook on the one side for about ten min then turn over to finish making sure to baste the fish with the sauce as its cooking for another 5-7 min or so.

Now to plate take the fish out and put it in the center of a plate, pour the sauce around so it just covering the bottom of the plate. Add the warm sweet potatoes around the fish and finish with some chervil or a fresh herb of your choice.

You can serve this with some basmati rice and nann bread.

Happy Cooking!

Benny

Step by step in photos here >>

About Benny

Passion for healthy amazing food. I am on crusade to get kids eat better and people in general learning how to cook for themselves. If I here that McDonald’s is cheaper than eating homemade I will prove anyone wrong.

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Curry Shrimp with Bulgur Wheat

bennydoro — Wed, 02 Mar 2011 04:15:00 +0000

Curry Shrimp with Bulgur Wheat

On 03/02/2011 (Thursday) at 4:15 am by Benny.
Tiny Url for this recipe → http://tinyurl.com/669pqw4

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Details

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

Servings

4 servings

Ingredients

One cup prepared bulgur wheat
24 Fresh cleaned medium shrimp
Fresh limes
Fresh mint
Long 8 inch wooden skewer

Shrimp Marinade:

Tablespoon madras curry powder
2 tablespoons dark brown sugar
Pinch of cumin
Juice of one lime
1/3 cup olive oil. Blend together and pour over shrimp for an hour or overnight

Directions

Shrimp marinade — Blend together and pour over shrimp for an hour or overnight.

Heat your grill as hot as you can get it, now grill the shrimp on the first side noting that there will be some flare ups which is fine as long as the shrimp don’t catch fire. Grill for 90 seconds first side, now turn over and finish one min on other side.

Now on a long plate put a nice path of the bulgur wheat down as seen in my photo. Now take the shrimp and put them on the skewer as I’ve done in the photo and lay against the bulgur wheat.

Add some chopped mint and some fresh lime and go to town!! To eat, push the shrimp into the bulgur wheat it will stick to it and give it a really nice texture and flavor.

*NOTE:

Make a lot of these.. make mounds of them as you won’t believe how great it makes a shrimp taste!

Benny

Step by step in photos here >>