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SEARED AHI This is just one of many ways I like to prepare my seared ahi, I like this presentation for it’s mixture of styles and is very delicate texture. INGREDIENTS 1 piece of ahi 1 avocado 1 red onion 1 bunch cilantro 1 lemon 1/4 cup soy (approx.) 1 tsp. Srracha garlic powder notes DIRECTIONS Start heating a cast iron skillet on high heat and wipe a little bit of oil on the pan. While you wait for it to heat up, sprinkle your piece of Ahi with the garlic powder and Sea salt. Once the skillet is nice and hot place the ahi in it and seared it on both side for about 1 minute on each side. Once the skillet is nice and hot place the ahi in it and seared it on both side for about 1 minute on each side. Use a pair of tongs to lightly sear the edges of the ahi.
For years now, many of us have been hearing about the benefits of natural remedies. One of the most popular natural remedies in use is in the berry family. From blueberry to strawberry, from raspberry to acai, berries everywhere are basking in the limelight watching as their popularity continues to grow. Aside from the more common berries such as blueberry, there are many lesser-known beneficial berries. For instance, you might not have heard of the Schisandra berry . Unknown among the Western countries, this berry is extremely popular remedy among the Chinese due to the many benefits that they derived. In fact, the Chinese have used Schisandra berries as a staple in their diet for centuries. Among Schisandra berries, many claimed benefits are: preservation of beauty and youthful appearance, increase of stamina and mental clarity, relief of stress and fatigue, protection against liver disorders and anti-depressant qualities. Nevertheless, Schisandra berry benefits may not stop there. In medical studies, this berry has suggested an ability to fight hepatitis, produce antioxidants, stimulate the nervous system, improve speed and reflexes and make the brain more efficient. Although it has only been historically recorded that the Chinese use Schisandra berries, it is …
Lemon Bars A friend of mine mentioned that he always loved these growing up and I realized that I have never had one. So the next day I set out to discover what they were all about. Meaning that I asked my lovely and talented girlfriend if she could use her extraordinary baking skills to make these now sought after treats. INGREDIENTS For the crust: 1/2 pound (+ 6 tbsp.) unsalted butter 2 c. flour 1/2 c. granulated sugar 1/2 tsp. vanilla extract For the lemon custard layer: 4 large eggs room temperature 1 2/3 cups sugar 2 tbsp. + 1 tsp. lemon zest 1/2 cup freshly squeezed lemon juice 2/3 cup flour 2 tbsp. lemon extract You will need confectioners sugar to sprinkle on top of the finished bars.Also make sure your butter is at room temperature before you make your crust.
Honey Butter Steaks with Serrano Asaparagus. This recipe is about harmony and simplicity. INGREDIENTS butter 1/2 stick 1 tsp garlic pwd 1 tbsp honey 1 tsp parmesan cheese 2 steaks 1 bunch asparagus 8oz of Serrano ham 1 tsp pepper 1 tsp onion pwd 1 tsp sea salt the butter froom this recipe can be used for just about anything you want, granted that it fits your flavor profile. DIRECTIONS melt the butter on low heat and add in the honey, parmesean and garlic pwd. then alllow it to set in the fridge for about 45 minutes. until its not quite hard. season your asparagus with salt and pepper and broil for about 3 minutes to pre cook them. Remove the asaparagus and allow to cool for a few minutes, then wrap each on with a half a piece of ham. place the asparagus back under the broiler and season your steaks. cook your asparagus and steaks to your preferred doneness and then remove them from the heat
Garlic and onion flat bread
These delicious flat breads are a staple of many cultures, today I’ll be showing you how to make a traditional Greek version of this wonderful treat.
450g of bread flour
7g of yeast
350 ml of water
1 tsp. of garlic
1 tsp. of chiveschives
1 tsp. sea salt
Make sure to use warm water, hot water will make the dough too sticky.
Mix the flour and yeast in a large bowl. Make a whole in the center of the flour and pour in your water. Add your garlic and chives and then fold until a soft dough forms.
Mix into a dough and then knead on a floured work surface. after ward place the dough back into the bowl and let it rise for about 2 hours. Then cut the dough into smaller pieces and then roll each piece out to make somewhat rectangular shape.
Heat up a cast iron skillet with ridges and cook each piece of bread for about 1 minute on each side.
Serve as an appetizer or side dish or use to make sandwiches.
Honey Spice Cakes
These delicious little personal cakes are great for handing out at parties. They are a somewhat healthier alternative to using corn syrup based sweets and honey has such a range of flavors that you can really put your own stamp on this recipe.
Unsalted butter, softened
1 3/4 c. all-purpose flour
3/4 tsp. baking powder
1/2 tsp. baking soda
2 large eggs
1/2 c. granulated sugar
1/4 c. packed light brown sugar
1/2 c. best quality honey
1/2 c. milk
1/2 c. vegetable oil
1 tsp. sea salt
1/2 tsp. cinnamon powder
Preheat oven to 325 degrees, butter a medium sized bunt cake pan, then dust it with flour and tap out any excess.
Whisk the salt, flour, baking powder and soda, salt and cinnamon together in a large bowl.
Cream the eggs and sugar in an electric mixer until the mixture is pale and thick.
Whish together the honey, milk, oil and zest. Then add it to thee egg mixture; mix until combined.
Add in one half of the flour mixture and when its combined add in the other half of the flour.
Pour the batter into the individual cake holes in your bunt pan.
bake for about 50 minutes or until they are dark brown.let the cakes cool after that for about 15 minutes.
Remove the individual cakes and sprinkle with a little bit of powdered sugar and serve with whip cream or other toppings.
Rabbit Satay with Peanut Sauce
This is my favorite rabbit recipe. The spices in a traditional satay seem to favor the unique and wonderful flavor of rabbit.
1 whole rabbit (Butchered and de-boned)
1/4 cup coconut milk
1 tablespoon peanut oil
1/2 cup peanut butter
4 tablespoons soy sauce
2 teaspoons brown sugar
4 tablespoons lemon juice
2 teaspoons garlic puree
1/2 teaspoon cayenne pepper
You can either remove the rest of the meat from the bone at before you cook your satay or you can leave as it is and grill it
Combine 2 tbsp. soy sauce with 2 tbsp. lemon, 1/4 cup coconut milk,the garlic puree and the curry powder. Whisk mix the marinade well and then add it to the the meat. Allow a minimum of 30 minutes and up to 24 hours to marinate.
When your ready to cook your rabbit satay Make your peanut sauce. To create your peanut sauce, mix the peanut butter with 1 tbsp. soy sauce, 1 tsp. coconut milk, 2 tsp. fresh lemon juice, 1 tsp. brown sugar and a pinch of cayenne pepper.
Next you will want to get a cast iron or bbq grill nice and hot. Cook the rabbit for a couple of minutes on each side or until it is cooked through.
Serve the cooked rabbit with the peanut sauce you made and enjoy.
Stuffed and Roasted Chicken This is one of those great staple dishes that you can make 50 different ways. This is one version which I happen to love. INGREDIENTS two boneless chicken breast (still attached with skin) 1/2 cup mushrooms a few basil leafs 1/4 cup onions 2-3 cloves garlic 1/2 cup Ricotta 1/3 cup Fontina 1/3 cup wine roux (equal parts flour and butter) 1/3 cup beef broth lemon 1 tsp. sea salt 1 tsp. rainbow pepper notes DIRECTIONS Chop the onion, and mushrooms into small pieces. saute them in a pan with a little olive oil for a minute or two on high. Add a little wine to the pan and then add your garlic. Turn the heat down to medium and cook for a minute more. place the mixture in a bowl to the side using the oven or a pan precook some bacon or pancetta and set it to the side.be careful not to over cook the meat. Turn your chicken breast skin side down and butterfly each side.
Corned Beef Roast Corned beef and cabbage is a traditional Irish meal,usually prepared around St. Patty’s day. This is my version of that dish in a roast form. INGREDIENTS 3-5lbs. beef brisket 6-8 carrots 10 small potatoes 1 onion water coriander mustard seed dill seed cloves bay leaves rainbow pepper garlic powder I like to use a tea bag or cheese cloth to place the spices in, this keeps them from getting dispersed among the vegetables. DIRECTIONS Brine the beef in a salt water solution for at least 48-72 hours, by placing it in a tub and covering it completely with water and then refrigerating. Preheat your oven to 300 degrees and while you wait drain your brine and remove the corned beef and then place it in a roasting pan and cover it half way with water. add in your seasoning mix at this point. Cover the pan and place it in the oven for about 21/2-3 hours
Masshuru-mu Be-kon Rice (Rice w/bacon & mushrooms) This is a play on a very traditional Japanese style dish. It was inspired by my passion for layering flavors and trying new techniques. INGREDIENTS 8oz. mushrooms, Shiitake or Crimini 2 pieces of pancetta 12oz. cooked rice chives cilantro hot sauce (your favorite brand) 1 tbl. warm water 1 tsp. chicken flavor broth 1 tsp. sea salt it is best to chop up some of the cilantro and chives before you start to use as a garnish.