New Style Apples and Cheese

On 29/02/2012 (Wednesday) at 8:09 pm by Benny.
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Details

• Prep Time:
  5 min
• Ready Time:
  5 min

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

Viking Rib Eye Steak

On 12/04/2011 (Tuesday) at 2:12 pm by Benny.
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Details

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

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

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

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

On 09/07/2011 (Saturday) at 5:55 pm by Benny.
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Details

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

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

Mustard Mash

On 28/07/2011 (Thursday) at 3:25 am by Benny.
Tiny Url for this recipe → http://tinyurl.com/3nfprsc

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Details

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

Ingredients

• 5 cups large potatos quartered leave the skin on, flavor and vitamins are there
• kosher salt
• heaping tablespoon of whole grain mustard
• one stick unsalted butter

Directions

Start by putting your potatoes (skin on) into a pot of  salted water (important to salt the water you cant really add it later its not the same) bring to a boil then reduce to a hard simmer and cook the potatoes until they are fork tender. Keep checking for doneness,  when the fork goes into the center of the potato with out any resistance they are ready.

Drain the water from the pot and begin to mash the potatoes (with potato masher ) until they are broken up into chunks. Now add the butter, pinch of kosher salt and the mustard.  Switch to a wooden spoon and start mixing slowly until the butter has melted and the mustard is incorporated. Now important TASTE the mash to see if it is seasoned enough. If prefer more mustard or butter make the adjustment until you are happy.

That’s it perfect side to any BBQ or braised meats which is my favorite way to serve as you can really soak up that braising liquid.

Benny

Sole Fillet with Saute White Asparagus

On 17/08/2011 (Wednesday) at 9:46 pm by Benny.
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Details

• Prep Time:
  5 min
• Cook Time:
  12 min
• Ready Time:
  17 min

Ingredients

• Sole Fillets or any firm flat fish
• regular bread crumbs
• old bay spice
• olive oil
• white asparagus
• unsalted butter
• kosher salt
• fresh lemon
• one egg beaten

Directions

Add 1 cup of regular bread crumbs to a small bowl and then add 1 tablespoon of Old Bay Seasoning. Add one egg to another small bowl and season it with salt and pepper and set aside. Next, season the fish fillets with the salt and pepper on both sides, dip each fillet into the beaten egg, shake off excess and then toss into the bread crumbs, coating both sides well. Let it sit in the bread crumbs for about 5 min to make sure the breading has adhered to the surface of the fillets.

To prepare your asparagus, rinse them well and then cut them in half lengthwise (if they are large ) and place them into a hot saute pan with olive oil and a little knob of unsalted butter. Cover the skillet and saute for about 5 minutes and then turn them over and continue to cook them uncovered until they are just al dente.

In another saute pan, heat a little more olive oil and then add the lightly breaded fish. Saute until golden brown and then turn the fillets over to cook the other side also. Add a little butter and the juice of half a lemon and continue sauteing until the butter begins to foam and the lemon juice has reduced.

To plate lay down your sauteed asparagus and then the fish filet on top and finish with the pan juices and garnish with lemon slices.