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Enjoy Your Oysters, Giant Or Any Size Topped With Tiny Pearls of Sago (also known as Tapioca)

Enjoy Your Oysters, Giant Or Any Size  Topped With Tiny Pearls of Sago (also known as Tapioca)

Grilled oysters with tapioca

“This is an idea I got when I was travelling around Australia with René Redzepi; the Aboriginal elders threw the clams or oysters on the fire until they sang,” says Clugston.

  • Serves 4 – 6
  • 10 mins preparation
  • 2 mins cooking

INGREDIENTS

    • 1 tbsp milk
    • 1 tbsp pouring cream
    • 12 oysters, shucked, loosened and returned to bottom shell, juice reserved
    • ⅓ cup sorrel, finely chopped (loosely packed)
    • ⅓ cup flat-leaf parsley, finely chopped (loosely packed)
    • ⅓ cup watercress, finely chopped (loosely packed)
    • 2 tsp finely grated lemon rind
    • 2 tsp finely grated horseradish
  • Pearl tapioca

    • 40 gm tapioca pearls (¼ cup)
    • 60 ml apple cider vinegar (¼ cup)

METHOD

  1. For tapioca, cook tapioca in a saucepan of boiling water until transparent (15-20 minutes).
  • Drain in a sieve and rinse under cold running water, drain and transfer to a container.
  • Add vinegar, cover and stand to absorb vinegar for at least 1 hour or up to 24 hours.
  • Combine milk and cream in a bowl and season to taste with strained reserved oyster juices.
  • Heat a grill or barbecue and grill oysters until just warm but not hot (1-2 minutes).
  • To serve, drizzle ½ tsp of cream mixture over each, top with tapioca and herbs, and scatter with lemon rind and horseradish.

source

How to make Sago/Tapioca

https://goo.gl/images/UvFFG7

Stones for keeping food warm

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Posted by on MonAmerica/Phoenix2019-03-18T10:38:06-07:00America/Phoenix03bAmerica/PhoenixMon, 18 Mar 2019 10:38:06 -0700 31, in Facetiousness

 

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“CHOCOLATE MACADAMIA” On Ice

“CHOCOLATE MACADAMIA” On Ice

ICED CHOCOLATE MACADAMIA NUT LATTE

INGREDIENTS

  • 2 ½ TBSP (1 ¼ OZ) TORANI
  • CHOCOLATE MACADAMIA NUT SYRUP
  • 1 CUP (8OZ) MILK
  • 2 SHOTS ESPRESSO*, CHILLED
  • ICE

INSTRUCTIONS

  1. COMBINE CHILLED ESPRESSO*, MILK AND TORANI IN A TALL GLASS FILLED WITH ICE AND STIR WELL. *CAN SUBSTITUTE 1/2 CUP STRONG BREWED COFFEE

source

http://www.torani.com

 
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Posted by on MonAmerica/Phoenix2019-03-18T10:33:18-07:00America/Phoenix03bAmerica/PhoenixMon, 18 Mar 2019 10:33:18 -0700 31, in Facetiousness, coffee, #Coffee Drinks, Chocolate, coffees, Cocktails

 

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Signature Matcha

Signature Matcha

But first, coffee… with beloved LA-based caffeine purveyors Alfred serving coffee, their signature matcha and easy food to take away in the lobby.

ALFRED MATCHA: MADE IN THE SHADE
In American café culture, Matcha is the biggest sensation since the adoption of specialty, locally-roasted coffee.

The green powder has snuck into lattés, popping up in your Insta feed between one and 3,457 times daily, and its traditional form – as tea – is undergoing a renaissance in every coffee shop from Koreatown to Kansas.

article source

 
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Posted by on MonAmerica/Phoenix2019-03-18T10:22:48-07:00America/Phoenix03bAmerica/PhoenixMon, 18 Mar 2019 10:22:48 -0700 31, in coffee

 

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Weiner Flower Pies

Weiner Flower Pies

INGREDIENTS

6 hot dogs
6 pieces of spaghetti (uncooked)
6 pastry sheets (10 cm circular shape)
2 tablespoons of Genovese sauce
1 cup shredded cheese
6 cherry tomatoes, whole
Olive oil, to taste
Basil leaves, to taste

INSTRUCTIONS

Preheat the oven to 425 degrees.
Make 8 deep, parallel incisions lengthways in each hot dog. It should look like 8 vertical rows from top to bottom. Next, create a ring or circular shape with the hot dog. Take a piece of spaghetti and pierce both ends of the hot dog so it keeps the hot dog in place, it will form a ring.
Next, place each hot dog ring on a pastry sheet. Use the end of a spoon to fold and press the pastry sheet into the cuts along the hot dogs. Each hot dog should now look like a flower pie.
Add Genovese sauce and the shredded cheese in the center of each, then top with a single cherry tomato in the center.
Bake in the oven for 15 to 20 minutes. Remove from the oven and let cool. Drizzle with olive oil and garnish with basil.

recipe source

 
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Posted by on MonAmerica/Phoenix2019-03-18T10:20:37-07:00America/Phoenix03bAmerica/PhoenixMon, 18 Mar 2019 10:20:37 -0700 31, in Facetiousness

 

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The Cream of Turkish Coffees

The Cream of Turkish Coffees

TURKISH COFFEE CREAMS
Make the world’s most exotic trifle – richly flavoured parfaits topped with chocolates

By Rachel Khoo

Serves: 6
Cook Time: 35 minutes
Prep Time: 30 minutes plus chilling
Effort: easy

INGREDIENTS

For the coffee syrup
100 g granulated sugar
30 ml espresso coffee
For the coffee creams
150 ml espresso coffee, or strong coffee
100 ml full fat milk
3 egg yolks
80 g caster sugar
1 heaped tsp cornflour
100 ml double cream
For the mendiants
100 g dark chocolate, chopped
2 tbsp pistachio nuts, chopped
3 dried apricots, cut into strips
2 rose turkish delight, choppped

METHOD

1. For the coffee syrup: In a small pan over a low heat, slowly bring the sugar and 100ml water to the boil, gently swirling the pan. Simmer briskly for 5-10 minutes, or until thick and glossy. Add the shot of espresso. Pour into a small bowl to cool to room temperature for about 20 minutes then leave to chill in fridge.

2. For the coffee creams: In a medium pan, add the coffee, milk and a pinch of salt and bring to scalding point.

3. In a bowl, whisk the egg yolks with the sugar for 4-5 minutes or until pale and fluffy. Add the cornflour.

4. Slowly pour the hot coffee mixture over the whisked egg mixture, whisking continuously. Return to the pan and continue to whisk over a medium heat until the mixture releases a few bubbles and is very thick and creamy.

5. Take the creamy mixture off the heat, pour into a bowl and stick a piece of cling film directly to the surface of the cream. Set aside to cool to room temperature then place in the fridge to chill.

6. For the mendiants: Draw 6 circles around the serving glasses on baking paper as a guideline – you dont want anything bigger than 6cm in diameter. Place the paper on a tray that will fit in your fridge.

7. Melt the chocolate with a pinch of salt in a pan over simmering water or in a microwave on a low heat. Remove from the heat and leave the chocolate to thicken slightly for 15 minutes.

8. Spoon the melted chocolate onto the circles on baking paper, making them slightly smaller than the circles. Sprinkle some pistachios, apricots and a piece of Turkish delight. Place in the fridge for at least 15 minutes to set.

9. For the coffee creams: Whip the double cream to soft peaks. Beat the chilled coffee cream to loosen it up and then fold in the whipped cream. Spoon 1 heaped tablespoon cream into the glasses followed by 1 teaspoon syrup and keep alternating the layers until the cream is used up. There should be roughly 3-4 layers in each glass.

10. Chill until youre ready to serve. Top each cream with the mendiant lid, then serve.

TIPS AND SUGGESTIONS
You will need 6 small espresso cups or shot glasses.

The chocolate makes more than what is required for the mendiants but they make wonderful edible gifts. They can be decorated with all sorts of dried fruit, nuts, soft toffee bits and seeds.

The coffee syrup keeps in the fridge in an airtight container for several months. The mendiants will keep in the fridge in an airtight container for a couple of weeks.

If youre short of time, you can leave out the mendiants and just serve the coffee cream.

source

 
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Posted by on MonAmerica/Phoenix2019-03-18T10:18:06-07:00America/Phoenix03bAmerica/PhoenixMon, 18 Mar 2019 10:18:06 -0700 31, in Facetiousness

 

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Cocktail Coffee Drinks

Cocktail Coffee Drinks

Source Cosmopolitan.com

DIRECTIONS

Irish coffee was invented in 1943 by Joe Sheridan, the chef at the oldflying-boat base at Foynes, County Clare, near the present site ofShannon Airport. Sheridan invented this drink as something warming and welcoming to give the tired passengers when they got off the warm plane into what was very likely to be cold, wet and windy weather.

Nowadays, Shannon Airport often tries to take the credit for the invention of the drink…but as they say in Ireland, “even the dogs in the street” know better. The only recognition Joe Sheridan seems to have received is in the naming after him of the Irish coffee liqueur, Sheridan’s, and the fact that the 24-hour airside bar at Shannon (across from the famous Shannon Duty-Free, first duty-free shop in the world) has also been named “Sheridan’s”.

Many variants of this drink have evolved over many years, but this is Joe’s original recipe, as reported by Irish food researcher and celebrity cook Biddy White Lennon.

Steps

1

Heat the glass. Add the whiskey, add the sugar and the hot coffee.

2

Float the cream on top of the coffee. To do this, pour into a spoon rested just on the surface of the coffee: let the cream flow into the bowl of the spoon and overflow onto the coffee. Lift the spoon as the cream builds up, so that a layer of cream builds up on top of the coffee.

Do NOT try this in coffee without sugar in it: it’s the presence of the sugar that allows the cream to float successfully.

3

Serve. The coffee is supposed to be drunk through the cool cream, not stirred in.

Enjoy!

http://www.realirishdesserts.com

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Posted by on MonAmerica/Phoenix2019-03-18T10:13:05-07:00America/Phoenix03bAmerica/PhoenixMon, 18 Mar 2019 10:13:05 -0700 31, in coffee

 

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Fire Woking For A Perfect Stir Fry

Fire Woking For A Perfect Stir Fry

Image Courtesy of Pinterest

CHINESE GINGER VEGGIE STIR FRY

COURSE: MAIN DISH

CUISINE: CHINESE

PREP TIME: 10 MINUTES

COOK TIME: 20 MINUTES

TOTAL TIME: 30 MINUTES

SERVINGS: 4

CALORIES: 254 KCAL

AUTHOR: PLATINGS & PAIRINGS – INSPIRED BY REE DRUMMOND

This Ginger Veggie Stir Fry is bursting with lots of fresh vegetables and coated with a spicy sauce flavored with garlic and ginger. Plus, it comes together in under 30 minutes!

INGREDIENTS

  • 1/2 cup low-sodium soy sauce
  • 2 tablespoons brandy
  • 2 tablespoons brown sugar
  • 2 tablespoons cornstarch
  • 1-2 tablespoons sriracha depending on how spicy you like it
  • 1 tablespoon grated ginger
  • 2 tablespoons vegetable oil
  • 1 onion cut into large chunks
  • 1 red bell pepper cut into large chunks
  • 1 yellow bell pepper cut into large chunks
  • 4 cloves garlic minced
  • 1 zucchini cut into large wedges
  • 1 Chinese eggplant cut into 1/2″ slices
  • 1 5 oz. can water chestnuts drained
  • 1 head broccoli cut into florets
  • Yakisoba noodles or rice for serving
  • Sesame seeds for garnish

Stock

INSTRUCTIONS

  1. Add soy sauce, brandy, brown sugar, cornstarch, sriracha, and ginger to a small mason jar or tupperware. Seal and shake well to combine. Set aside.
    Heat the oil in a large wok or skillet over high heat. Add the onion and peppers, and cook for 2-3 minutes. Add the garlic and cook for 30 seconds more. Add the zucchini and Chinese eggplant, and cook for 2-3 minutes longer. Add the water chestnuts and broccoli and allow to cook for 1-2 minutes longer. The veggies should still be fairly firm.
  2. Add in the sauce, stir, and allow to heat through for 1-2 minutes, until the veggies are coated and the sauce thickened. If the sauce gets too thick, add in an additional splash of water.
  3. Sprinkle with sesame seeds and serve over noodles or rice, if desired.

source

Stock

 
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Posted by on MonAmerica/Phoenix2019-03-18T09:54:30-07:00America/Phoenix03bAmerica/PhoenixMon, 18 Mar 2019 09:54:30 -0700 31, in brunch

 

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