Chicken breasts with mustard – quick recipe

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The chicken breasts with mustard are a tasty main course that is very easy to make and sure to be liked!

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Today we’ll be preparing the chicken breasts with mustard and herbs, a tasty main course easy to make and suitable for every season. Let’s see how to do! We’ll need:
• 1,3 lbs (600 g) of chicken breast slices
• ¼ stick (30 g) of butter
• breadcrumbs, as needed
• 3 tbsp of mustard • 2 sage leaves, 1 sprig of rosemary and 1 bunch of parsley
• the juice of 1 lemon
• 5 tbsp of extra virgin olive oil, ground white pepper and salt
First of all, finely chop the aromatic herbs and divide into two parts.
Then prepare the marinade for the chicken: in a bowl, beat the lemon juice with 3 tablespoons of oil, salt and half of the chopped herbs.
Put the chicken in a container and pour on the marinade: let it marinate for 30-40 minutes. After such time, put 2 ladles of the marinade in a pan, add the chicken breasts and let them brown on both sides.
After browning, add salt, drip dry and spread with mustard, then coat with breadcrumbs… and brown in a pan with butter and 2 tablespoons of oil.
Once ready, add the ground white pepper and the remaining aromatic herbs.
These are our chicken breasts with mustard and herbs… good, easy and quick!

 

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Ossobuco Milanese style – Original Italian recipe

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The ossobuco is a traditional dish of the Milanese cuisine: a rich and tasty main course, usually served with polenta or with a Yellow Saffron risotto!

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Hi and welcome to the GialloZafferano kitchen, today we’ll be preparing together a typical main course of Lombardy: the ossobuco Milanese style. Let’s see what ingredients we’ll need:
• 4 veal shanks with marrow bone, weighing about 10-12 oz (300-350 g) each
• 1 small onion
• Pepper / salt
• 3,5 tbsp (50 g) of butter
• 1 glass of dry white wine • About 4 cups (1 lt) of meat broth
• ½ cup (50 g) of flour
• 2-3 tbsp of extra virgin olive oil
• 1 lemon
• 1 clove of garlic
• 1 clump of parsley
Let’s make together the ossobuco Milanese style:
First of all, peel and finely chop the onion, then take a pan large enough to contain the 4 veal shanks and put in the oil, 2-3 tablespoons, the butter and the chopped onion. Let it soften on a very low flame for at least 10-15 minutes; it means that the onion shouldn’t brown, but stay light coloured and turn transparent. Now we can move on to our ossobucos: if there is, remove the tough skin, while, with regard to the skin surrounding the meat, cut it in several spots to keep from curling; on the contrary, leave it whole if you think the meat would flake apart. After that, roll them in flour on both sides.
Once the onion has softened, add the shanks and brown on both sides. Now add the white wine… let it evaporate, and when it’s all evaporated add the broth, little by little, cover with a lid, and cook the ossobucos for at least an hour, an hour and a half, until tender. I remind you that according to a common variant, you can add also some tomato puree.
60-90 min. — low heat
5 minutes before the end of cooking, it’s time to add the gremolada, that is a mix of chopped parsley, garlic and grated lemon zest, so pour them in… stir a little bit and let the ossobucos cook together with the gremolada for 5 minutes more.
Our wonderful ossobuco Milanese style is finally ready. You can serve it with the classic saffron risotto or with a creamy polenta. From Sonia and GialloZafferano, bye bye and see you next videorecipe.

Ham and Shrimp Gravy Recipe – Spicy Ham Shrimp and Grits

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Learn how to make a Ham and Shrimp Gravy Recipe! Visithttp://foodwishes.blogspot.com/2011/08/ham-and-shrimp-gravy-plus-recipe-for.html for the ingredients! Plus, more info and over 550 additional original video recipes. I hope you enjoy this Ham and Shrimp Gravy Recipe!

 

Chicken Satay Burger – Thai-style Chicken Burger Recipe

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Learn how to make a Chicken Satay Burger! – Visithttp://foodwishes.blogspot.com for the ingredients, more recipe information, and over 600 additional original video recipes! I hope you enjoy this Chicken Satay Burger!

Chef John is a truely amazing chef, if you are looking for more of his video recipes, please click here!

Old-Time Texas Chili Recipe by the BBQ Pit Boys

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Check out this classic Texas Chili that’s been cooked up in the States since the mid 1800’s, and for good reason. It tastes real good, is simple to make, and its spicy heat will sure cure what ails you. This is all meat chili Texas Country style.

This all meat “chili con carne” has Spanish and Mexican roots, but it took the Texas Range Cooks out on the cattle drives to make this style of Chili a legend.

Looking for more barbecue video recipes? Visit Barbecueweb.com

Sliced steak recipe

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Sonia reveals the secrets of cooking the sliced steak, a classic main course often served with rocket and tomatoes.

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We are lodged in an organic farm in the regional park of the Euganean Hills, very close to Padua, in the Veneto region.
Surrounded by such a beautiful landscape I’ve prepared this excellent sliced steak and I’ll show you my cooking secrets!
• 3,5 oz (100 g) of rocket
• 7 oz (200 g) of cherry tomatoes • 1,8 lbs (800 g) of entrecôte steak
• oil, pepper and coarse salt to taste
Let’s make together the sliced steak with rocket and tomatoes:
First of all, take the meat out of the fridge at least an hour in advance, it must be at room temperature, then heat a grill pan until very hot, sprinkle some coarse salt and put the meat on the fire. In this case, the meat is about 2-2 ½ inches thick and it should cook at least 5 minutes per side, according to your taste of course; remember to turn the meat only once on each side… so cook for 5 minutes, then flip it over and cook for 5 minutes more; the steak should be quite pink inside… given that, you can make it more or less cooked.
After 5 minutes, lift the meat, without piercing, and flip it over, add some more coarse salt and cook for 5 minutes more on the other side.
When the meat is ready, let it rest for at least 10 minutes, so that the juices distribute evenly. Then slice the meat, without piercing the surface. As you can see, this steak is medium rare, but if you prefer it more cooked, keep it on the flame at least 2 minutes more per side.
Serve the sliced steak on a bed of rocket, after that add the cherry tomatoes, that have been cut into quarters… sprinkle with pepper… drizzle extra virgin olive oil… and, for a touch of class, serve it with different salt varieties such as the Himalayan pink salt, the Cyprus black salt or the grey sea salt from Brittany. Enjoy your sliced steak and see you next time with Sonia!

Sugar Maple Spare Ribs recipe by the BBQ Pit Boys

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Low and Slow Sugar Maple Ribs are known as Pitmasters sweet smoked pork candy. And, you can bet that the Food Police are coming to get some for themselves! So load up the guns and smoke up a big ol’ batch. They’re real easy to do, as shown by the BBQ Pit Boys.

 

http://vodpod.com/watch/15378571-sugar-maple-spare-ribs-recipe-by-the-bbq-pit-boys

 

 

For more barbecue video recipes, please visit http://barbecueweb.com

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