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

Save to RecipeBox

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

Clams, Shrimp and Octopus in Spicy Basil Broth

On 29/09/2011 (Thursday) at 6:57 pm by Benny.
Tiny Url for this recipe → http://tinyurl.com/3ezfw6f

Save to RecipeBox

Details

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

Ingredients

• 3 medium shrimp per serving
• 3 little neck clams per serving
• baby octopus (optional)

Spicy Basil Broth

• 1/2 cup half and half
• one clove of garlic minced
• handful of fresh basil
• grated Parmesan cheese
• pinch of kosher salt and pepper
• pinch of dried chili flakes
• sesame chili oil

Directions

WATCH THE VIDEO

First, we must steam the clams and shrimp. If you prefer not to steam the shrimp, you can also boil them or cook them in a 275°F oven until they just turn pink all the way through. DO NOT OVERCOOK them or they will be dry and tasteless. Once they are ready, place them in another bowl to stop the cooking process and set aside.

In a small sauce pan combine the half and half, garlic, basil, pinch of kosher salt and pepper and pinch of dried chili flakes. Let this heat until milk is scalded (see whisps of smoke coming off the surface) but not boiling, then reduce to simmer for 5 min to infuse the flavors. Then use either a stationary blender or a hand blender (best investment you could make)and buzz the mixture until the basil is incorporated. At this point, check for seasoning and adjust as needed.

To plate add 3 clams and 3 shrimps with a baby octopus in the middle of the plate and pour the broth into the bottom of the bowl and finish with a drizzle of sesame chili oil and grated Parmesan cheese. Serve immediately with crusty bread.

Enjoy

Benny

Tilapia with Tomato and Olives

On 19/06/2011 (Sunday) at 2:35 am by Benny.
Tiny Url for this recipe → http://tinyurl.com/65wqqp6

Save to RecipeBox

Details

• Prep Time:
  10 min
• Cook Time:
  30 min
• Ready Time:
  40 min

Ingredients

• 4 Tilapia Filets
• 2 cups chopped tomato
• 3 cloves of garlic chopped
• 1 cup chopped black olives
• olive oil
• kosher salt and pepper
• tablespoon of capers
• teaspoon of dried chilies

Directions

Start by prepping the tomatoes, garlic and olives. Put everything into a bowl and add the capers and dried chilies . Season with salt and pepper and give it a good glug of olive oil and mix together.

Now in a large pan enough to fit you tilapia add some olive  oil, then the tilapia filets and put that entire tomato mixture on top. Into a 400 degree oven uncovered for about 30 min or until all the tomatoes have started to break down and you are getting some caramalization happening (you can see this in my photo)

When done take out and let rest for 2 min before removing from the pan. Using a fish spatula remove each filet careful not to break them and spoon some of that amazing tomato, olive caper mixture on top. You can finish with some grated Parmesan cheese or a drizzle of olive oil.

That’s it!

Benny

Spicy Lemon Garlic Shrimp

On 28/08/2011 (Sunday) at 11:53 pm by Benny.
Tiny Url for this recipe → http://tinyurl.com/3cryojd

Save to RecipeBox

Details

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

Ingredients

• 12 medium size shrimp shell on
• kosher salt and pepper
• olive oil

Spicy Lemon Garlic Sauce

• 2 tablespoons light soy sauce
• 2 tablespoons rice wine vinegar
• teaspoon finely chopped garlic
• teaspoon saracha sauce
• tablespoon grapeseed oil vegatable oil will do
• juice of one lemon

Directions

Start by making the simple sauce which basically consists of combining all of the ingredients together in a small saucepan and heating through on a slow simmer for about 10 minutes. Once ready, set this aside to cool at room temperature. 

To prepare your shrimp, take each one and using a sharp knife start slicing at the point where the tail begins, and slowly slide the knife across the body of the shrimp, splitting open the shell. At this point you will see the dark intestinal vein that runs along the back and must be removed. Once removed, rinse each shrimp under cold water to make sure that there are no remaining remnants. Make sure the shrimp are split open as close as you can to the opposite side without cutting through completely, as you can see in my photo. Now season with kosher salt and pepper plus a drizzle of olive oil and toss them onto a hot grill shell side down. Cook for about 3 minutes until a little charred then turn over and grill for another minute. Make sure not to over cook. 

Arrange the shrimp on a plate or platter and spoon the spicy lemon garlic sauce over and around the shrimp and serve right away.

Easy stuff now get out there make a ton of these! 

Benny

NOTE: to make the chive bundle just cut chives to a uniform length and then take one longer strand of chive and wrap it around the bundle and twist. Now you have a sexy garnish which also complements the flavor of the sauce.

Uni Shooter

On 07/10/2011 (Friday) at 11:33 pm by Benny.
Tiny Url for this recipe → http://tinyurl.com/3kots4b

Save to RecipeBox

Details

• Prep Time:
  10 min
• Ready Time:
  10 min

Ingredients

• fresh uni
• sugar
• sake
• fresh mint
• lime
• kosher salt

Directions

1. Make simple syrup (equal parts sugar, mint leaves and water brought to a boil and chilled) with mint strain and chill.
2. Sake mix, equal parts fresh lime juice and good cold sake (use 1/2 cup each)
3. Now mix 3 parts sake mix to one part mint simple syrup.
4. Add Uni to shot glass, spoon in mojito mix to just cover the uni
5. Finish  with a few grains of kosher salt and finely chopped mint
6. Use a little lime wedge to garnish. Open mouth wide and let it all go down. 

You will  have sweet, salty and the uni will fill your head with great flavor and so good I just did three!

Enjoy

Benny

Smoked Paprika Lime Marinated Porgie and Prawns

On 07/08/2011 (Sunday) at 11:46 pm by Benny.
Tiny Url for this recipe → http://tinyurl.com/42jhv2a

Save to RecipeBox

Details

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

Ingredients

• Porgie Filets or any other firm white meat flat fish like Tubot. No oily fish for this recipe
• Medium to large shimp/prawns shelled and cleaned.

Marinade

• Juice of one large lime
• teaspoon of smoked paprika
• teaspoon finely chopped garlic
• one cup vegatable oil
• pinch of kosher salt and pepper
• a little water to thin it out

Directions

Start by making the Lebanese Garlic sauce you can find that recipe here : https://vault.bennydoro.com/time-machine/tm-002/chef/recipes/lebanese-garlic-sauce/

Now put all the ingredients together for the marinade and pour over the fish and prawns making sure they are completely covered. Marinade for about 20 min tops or the lime juice will start to cook the fish and prawns.

Take to the grill and starting flesh side down with the fish followed by the prawns on the hottest part of the grill. Lid on and check in about 3 min the prawns should be starting to char so you can turn them over and also carefully turn the fish over as well. Cook for one more min then take off and let rest and drizzle a little bit of olive oil on them.

Plate and serve with the Lebanese garlic sauce it is truly a powerful flavor between the smoky flavor of the marinade and the garlic sauce. This dish NOT recommended to make for a first date

Benny

Smoked Trout and Yogurt Frittata

On 06/08/2011 (Saturday) at 3:16 pm by Benny.
Tiny Url for this recipe → http://tinyurl.com/3s3yzma

Save to RecipeBox

Details

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

Ingredients

• 2 large free range eggs
• 3 tablespoon no fat greek yugurt
• one scallion chopped
• smoked fish of your choice I used local trout
• olive oil
• fillo pastry optional
• grated soft cheese of your choice I used American Munster

Garnish

• any combonations of greens with a squeeze of lemon and olive oil dress at the last min before serving

Directions

1

Pre heat your oven to 425degrees. You can use small spring form pans as I have or a small frying pan will work fine as well.

Mix the eggs, yogurt, chopped scallion and some of the flaked smoked fish (you can use to your taste I like to make sure there is a little in every bite). Spray the pan with olive oil and line it with the fillo pastry , this will give it some crunch on the outside of the dish but its optional.

Pour the egg mixture into the pan and grate a little cheese on top and into the oven for appox 15-20 min. You will know its done when the eggs have set and just a little soft in the center. Take out and let rest for a min before removing from the pan.

To plate serve with a salad of greens (no iceberg here please) with a little fresh lemon juice and olive oil. Finish with a little more grated cheese on the salad.

Low carb healthy and delicious, the yogurt makes is very light as you can see in the picture of a bite on my fork. You won’t feel heavy after this one I’m sure of this.

Benny

Apple and Fennel Salad with Honey Cider Dressing

On 06/07/2011 (Wednesday) at 2:23 am by Benny.
Tiny Url for this recipe → http://tinyurl.com/3m7wbpd

Save to RecipeBox

Details

• Prep Time:
  10 min
• Ready Time:
  10 min

Ingredients

• one small fennel bulb
• one apple of your choice fuji, macintosh work well
• 2 cups of your favorite greens
• feta cheese

Apple Cider Dressing

• one cup olive oil
• 2 tablespoons apple cider vinegar
• tablespoon of honey
• 1/2 teaspoon brown mustard
• pinch of kosher salt
• tablespoon of water helps thin out the oil so its not so cloey on your mouth

Directions

Start by making your dressing. Combine all the ingredients and whisk well. Check for flavor and adjust to your liking.

Cut the apple and fennel into matchstick pieces and if not using right away put them in some water with some lemon juice not to brown.

Mix with your favorite greens and drizzle with some of the dressing to taste. Finish with a few thin slices of feta cheese and some of the fennel fronds from the bulb.

Benny

Seared Duck Breast with Port Wine Cherry Sauce

On 06/04/2011 (Wednesday) at 4:45 pm by Benny.
Tiny Url for this recipe → http://tinyurl.com/3cl3m5x

Save to RecipeBox

Details

• Prep Time:
  10 min
• Cook Time:
  30 min
• Ready Time:
  40 min

Ingredients

• 2 Duck Breasts
• kosher salt
• fresh cracked pepper

Port Wine Cherry Sauce

• 1 cup chicken stock
• 1 cup good port wine
• sprig of thyme
• 1 tablespoon unsalted butter
• 7-10 cherries cut in half

Directions

Start by making the Port Wine Cherry Sauce:

Combine all port wine sauce ingredients into a heavy bottom sauce pan and bring to a boil and let it reduce to about half volume about 20 min or so. Fish out the thyme sprigs or strain into another pan and add the butter and reduce until it’s a nice thick sauce and set aside.

Method:
Start by scoring the duck breast on the skin side and rub with kosher salt and cracked pepper. Now in a COLD pan put the duck breast in skin side down and turn up the heat to medium high and let the fat start to render out of the duck breast about 10-12 min. The skin should be nice and crispy and most of the white fat should be gone. Now turn over crank the heat and finish on the flesh side for about 3 min then and this is very important, take the breast out and let it rest. Treat it like a piece of steak, if you cut into this now you will lose all the juice and fats let it rest for at least 5 min if not 15. Now while the duck is resting warm your sauce back up adding a little more butter if it is too thick and slice the duck lengthwise and on an angle. Lay out on a plate as I have shown you and spoon some of the sauce on the duck and place some of the cherries around as well. Eat with chopsticks if you like, makes it fun and perfect for a starter.

Enjoy!

Benny