| Pan-Seared Salmon with Merlot Gastrique Posted: 26 Jan 2010 03:13 AM PST Ingredients : - 2 tablespoons sugar
- 4 tablespoons water
- 2 teaspoons balsamic vinegar
- 1/4 cup finely chopped shallot
- 1/2 cup Merlot, or other dry red wine
- 1 cup canned beef broth
- 1 teaspoon cornstarch
- 4 (4 ounce) fillets skinned center-cut pieces salmon fillet (about 1 1/2-inches-thick at thickest part)
- 1 teaspoon olive oil
Cooking Directions : - Make sauce: Bring sugar and 2 tablespoons water to a boil in a 1-quart heavy saucepan, stirring until sugar is dissolved, then boil, swirling pan occasionally, until mixture is a golden caramel, about 5 minutes. Remove from heat and carefully add vinegar, then add shallot and swirl pan over low heat until caramel is dissolved, about 1 minute.
- Stir in wine and boil until reduced to about 1/4 cup, about 5 minutes. Add beef broth and boil until reduced to about 1 cup, about 8 minutes. Whisk together cornstarch and remaining 2 tablespoons water, then whisk into sauce and boil, whisking, 1 minute. Season sauce with salt and pepper and keep warm, covered.
- Cook salmon: Pat salmon dry and season with salt and pepper.
- Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then saute salmon, skinned side up, 3 minutes. Turn over and saute until just cooked through, about 3 minutes more.
- Serve salmon with sauce spooned over.
Yield: 4 servings Nutrition per serving : - Calories: 265 kcal
- Carbohydrates: 9 g
- Dietary Fiber: 0 g
- Fat: 11 g
- Protein: 25 g
- Sugars: 7 g
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| Mustard Glazed Salmon Posted: 26 Jan 2010 03:10 AM PST Ingredients : - 3 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- Salt and pepper
- 4 (6 ounce) fillets salmon, with skin
- Chopped fresh dill (optional)
Cooking Directions : - Preheat the oven to 425 degrees F. In a small bowl, mix together olive oil, mustard, lemon juice, and 1/4 teaspoon each salt and pepper.
- Put salmon, skin side down, in a baking dish, and spoon mustard glaze over each piece of fish. Bake until salmon is just cooked through and no longer red, 6 to 8 minutes. Sprinkle with chopped dill, if desired, and serve.
Yield: 4 servings Still Hungry? This dish is casual enough for a family dinner and elegant enough to serve to company. To keep the fillets from sticking to the pan, cook them with the skin side of the fish down. Some of the skin may stick to the pan a bit, but you can use a spatula to slide the fillets right off the pan without tearing them. Nutrition per serving : - Calories: 402 kcal
- Carbohydrates: 0 g
- Dietary Fiber: 0 g
- Fat: 28 g
- Protein: 33 g
- Sugars: 0 g
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| Ayam Goreng Kelapa Posted: 25 Jan 2010 10:07 PM PST Untuk 16 buah Bahan :
- 100 gram ayam giling
- 50 gram udang giling
- 100 gram kelapa parut kasar
- 1 batang daun bawang, diiris halus
- 50 gram tepung sagu
- 1 sendok teh garam
- 1/2 sendok teh merica bubuk
- 1 butir telur
- minyak untuk menggoreng
Bumbu halus :
- 3 slung bawang putih
- 1/2 sendok teh ketumbar
Cara membuat :
1. Aduk rata bahan dan bumbu halus. 2. Bentuk oval dengan sendok. 3. Goreng sampai matang dalam minyak yang sudah dipanaskan dengan api sedang.  |
| Ayam Bakar Kurma Posted: 25 Jan 2010 09:33 PM PST Bahan-bahan Ayam Bakar Kurma :
1. Ayam Kampung ½ ekor. 2. Bawang Merah 8 siung. 3. Bawang Putih 4 siung. 4. Lombok Besar 5 biji. 5. Tomat 1 buah. 6. Jahe 1 ruas. 7. Garam 1 sendok the. 8. Gula 1 sendok makan. 9. Kecap Manis 2 sendok makan. Untuk Bumbu Kurma :
1. Bawang Merah. 2. Bawang Putih. 3. Lombok Besar. 4. Tomat. 5. Kemiri. 6. Gula Jawa. 7. Daun Jeruk. 8. Lengkuas. 9. Sereh. 10.Garam dan penyedap. 11.Kurma yang sudah diblender. Cara Membuat :
1. Semua bumbu dihaluskan. 2. Jahe dimemarkan saja. Kemudian masukkan kedalam tumisan semua bumbu, sampai beraroma. 3. Masukkan Ayam, masak diatas api sedang sampai ayam betul-betul empuk. 4. Setelah matang, persiapkan alat untuk memanggang. 5. Panggang sampai berwarna kecoklatan. 6. Setelah diletakkan dan ditatat diatas piring, siram dengan bumbu Kurma  |
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