Monday, March 05, 2007
Savory Wrapping Paper
Bacon Wrapped Beef Medalllions
Wrapping Foods with Items like Bacon or Prosciutto
Not Only Flavors the Meat but Helps Protect the Outsides From
Drying Out in the Cooking Process
.....
For More Added Tang, Season with Some Garlic and Herbs Under the Wrap
For an Added Explosion of Flavor
...
I like to Serve Smaller Pieces as Appetizers
But You Can Also Do Larger Pieces for Entree Sized Portions
Ingredients
.....
6 2 oz Pieces of Beef Tenderloin Tips
6 Pieces of Bacon or Prosciutto
1/8 teaspoon Garlic, minced
1 teaspoon chopped herbs like Thyme or Rosemary
Olive Oil as needed
...
Your Favorite Sauce-Mushroom or Wine Sauces Work Well
...
Place the Beef Tips in a Bowl
Add the Garlic, Herbs and Small Amount of Olive Oil
Taking One Tip at a Time Wrap in the Bacon or Prosciutto
Then Secure with a Toothpick, Repeat with Remaining Tips
...
If You Like the Meat Cooked Rare it is a Little More of a Challenge
Because you Want to Crisp the Bacon but Keep the Juices in Your Beef Tips
the Best Way will be to Quickly Broil or Sear in a Hot Pan in Some Butter and Olive Oil
If Broiling Place Under a Pre-Heated Broiling Unit and Turn as Needed To Evenly Cook the Beef and Crisp the Bacon on the Outside.
To Pan Sear Pre-heat a Frying pan with a Small Amount of Oil and Butter
Dust the Beef with Some Flour and Place in the Hot Pan
As Each Side Begins to Brown Turn and Crisp Evenly
Touch the Beef Medallions to Determine if They Need Additional Cooking
Soft and Squishy Will Be Rare, Very Very Firm is Well Done
They Might Need to Be Finished in the Oven to Bring Them Up
If So Place in a 350 Degree Oven and Cook to Your Liking
Once Cooked Serve on a Platter with Your Favorite Sauce
I Recommend a Mushroom or Wine Beef Stock Reduction Sauce
But You Could Also Serve with a Cold Sauce Like an Aioli or Horseradish Sour Cream Sauce
....
Also to Add Some Vibrant Color to Your Serving Platter
Use Some Colorful Green Vegetable
or
Yellow Mash, I Like Mashed Butternut Squash or Sweet Potato
here is a Link for an Italian Application for Prosciutto Wrapped Beef
Manzo Bresaola
Wrapping Foods with Items like Bacon or ProsciuttoNot Only Flavors the Meat but Helps Protect the Outsides From
Drying Out in the Cooking Process
.....
For More Added Tang, Season with Some Garlic and Herbs Under the Wrap
For an Added Explosion of Flavor
...
I like to Serve Smaller Pieces as Appetizers
But You Can Also Do Larger Pieces for Entree Sized Portions
Ingredients
.....
6 2 oz Pieces of Beef Tenderloin Tips
6 Pieces of Bacon or Prosciutto
1/8 teaspoon Garlic, minced
1 teaspoon chopped herbs like Thyme or Rosemary
Olive Oil as needed
...
Your Favorite Sauce-Mushroom or Wine Sauces Work Well
...
Place the Beef Tips in a Bowl
Add the Garlic, Herbs and Small Amount of Olive Oil
Taking One Tip at a Time Wrap in the Bacon or Prosciutto
Then Secure with a Toothpick, Repeat with Remaining Tips
...
If You Like the Meat Cooked Rare it is a Little More of a Challenge
Because you Want to Crisp the Bacon but Keep the Juices in Your Beef Tips
the Best Way will be to Quickly Broil or Sear in a Hot Pan in Some Butter and Olive Oil
If Broiling Place Under a Pre-Heated Broiling Unit and Turn as Needed To Evenly Cook the Beef and Crisp the Bacon on the Outside.
To Pan Sear Pre-heat a Frying pan with a Small Amount of Oil and Butter
Dust the Beef with Some Flour and Place in the Hot Pan
As Each Side Begins to Brown Turn and Crisp Evenly
Touch the Beef Medallions to Determine if They Need Additional Cooking
Soft and Squishy Will Be Rare, Very Very Firm is Well Done
They Might Need to Be Finished in the Oven to Bring Them Up
If So Place in a 350 Degree Oven and Cook to Your Liking
Once Cooked Serve on a Platter with Your Favorite Sauce
I Recommend a Mushroom or Wine Beef Stock Reduction Sauce
But You Could Also Serve with a Cold Sauce Like an Aioli or Horseradish Sour Cream Sauce
....
Also to Add Some Vibrant Color to Your Serving Platter
Use Some Colorful Green Vegetable
or
Yellow Mash, I Like Mashed Butternut Squash or Sweet Potato
here is a Link for an Italian Application for Prosciutto Wrapped Beef
Manzo Bresaola
Labels: Bacon Wrapped Beef, Beef Recipes, chef chris albano
Saturday, March 03, 2007
SALMON LATKES
Latkes are a Yiddish and Jewish Based Potato Pancake
One day the owners of a local Jewish Deli came in to the Restaurant
and I wanted to send them something "Upscale & Ethnic"
So I sent them over "Lox" stuffed Latkes
Fish with a Potato Crust Has Been Done Before,
But I like to Take these kinds of Comfort Foods and Spin the Recipes Around
So for my Asian Tapas Menu I serve them with a Wasabi Bearnaise Sauce
Ingredients for "Salmon Latkes"
1 lb potatoes (Idaho or Yukon)
1/2 cup finely chopped onion (grated)
1 large egg, lightly beaten
1/2 teaspoon salt
4 2 oz pieces of Salmon, Gravlax or Smoked Salmon
1/2 to 3/4 cup olive oil
Grate the Potatoes and squezze out any excess moisture
Place in a Mixing bowl with the onion and salt
form 4 small nests top with a piece of salmon
then encase with remaining potatoes
Give it a good squeeze to adhere to the fish
Preheat the oil in a large skillet
place the "Latkes" in the skillet with a Spatula
Cook over medium high heat for two minutes per side or until the brown and crisp nicely
drain on paper towling and serve with Wasabi Bearnaise
Wasabi Bearnaise Sauce
4 Egg yolks
1/4 c wasabi powder
1/4 c lemon juice
1/2 c water
1/8 c Tarragon vinegar
1/2 ts Tabasco sauce (or to taste)
1 lb Butter,melted
Combine Wasabi with Lemon Juice , Water and Vinegar
1/4 c wasabi powder
1/4 c lemon juice
1/2 c water
1/8 c Tarragon vinegar
1/2 ts Tabasco sauce (or to taste)
1 lb Butter,melted
Combine Wasabi with Lemon Juice , Water and Vinegar
Whisk in Egg Yolks
Heat water in bottom of double boiler to boiling point.
With whisk, mix egg mixture over hot water until egg is creamy and
lemon-colored (will thicken to consistency of soft pudding).
Remove from heat and continue to whisk while slowly adding butter.
Heat water in bottom of double boiler to boiling point.
With whisk, mix egg mixture over hot water until egg is creamy and
lemon-colored (will thicken to consistency of soft pudding).
Remove from heat and continue to whisk while slowly adding butter.
Labels: asian fusion, chef albano, latke, recipes, salmon, wasabi bearnaise
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