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How To make Oysters and Bacon Soubise
1 Large onion
chopped
2 Tbsp. butter
1 Pinch tarragon leaves
1 C. chicken broth
1/2 C. Chablis
1/2 C. water
2 Tbsp. arrowroot
2 Pt. heavy cream
1/2 Lb. bacon :
chopped
1 Qt. oysters
wild rice or fettucine
Soubise Sauce: Melt butter in small saucepan. Add tarragon, chicken broth, Chablis and onions. Bring to boil and cook until onions are translucent. Remove from heat. Add mixture of water and arrowroot to saucepan. Bring to boil, stirring constantly. When mixture thickens add two pints of heavy cream and stir until well mixed. Remove for later use. Cooking and preparation: Fry 1/2 pound of bacon, chopped until foamy. Add quart of oysters, drained. Cook until oysters curl. Remove bacon and oysters from pan with slotted spoon. Place on fettucine or wild rice and top with soubise sauce. Garnish with parsley. Serve with seasonal fruit and green vegetables.
How To make Oysters and Bacon Soubise's Videos
Chicken Adobo Roulade New Version | How to Make chicken Adobo
My new video is to show all the viewers my new version of chicken Adobo Roulade and teach people on how to make easy chicken adobo. Adobo is a signature dish of Filipino and around the world knows the famous dish. We have a lot of ways to cook Adobo and all of them were deli ious, you can never go wrong with Adobo. My idea of this dish is to upgrade it into a new version that can be serve in a first class restaurant and promote Filipino food. The dish has been done delicately to deliver or produce the fine dining experience with this dish. It's a chicken roulade but the adobo flavour still there. The chicken has been minced and wrapped with debone chicken thigh and bacon. The ingredients has been combined like Adobo way but the sauce has been delicately filtered to create a sauce that will bring back your memory of your mother's Adobo.
I plated the dish in a big plate with rice which is the perfect partner of Adobo. I demonstrate on how to plate it on the next level. You cannot think in the first glance that it's a Adobo but as soon as you tasted it, you cannot stop. I would like to show to the viewers that a simple dish could be upgraded to a most stunning dish. The essence of cooking which will create an innovative way of creating more ideas of cooking. As a head chef, I always think outside the box to try new ideas in cooking chicken. I have to find different ways on how to make the customer feel excited with my food. How I plate my food is my way of showing to people how I love to spend time to Deliver an exciting dish. I want people to feel they were important thus, I go extra mile to produce a presentable and appetising food. Seeing people love the food I made, is the ultimate satisfaction on my part as a Chef.
I would like the viewers to follow my easy way of cooking chicken Adobo and also to give them an idea that you can always create more special dish from a simple one.
Hope my viewers will be able to appreciate the effort I put on this dish and may I be able to inspire them with my cooking.
Resepi Sos Onion Bawang Holland dengan tiga bahan mudah [KAKI MASAK MESTI CUBA] Resepi PKP
Masa PKP mesti ramai yang rajin masak. Anak anak pun dok mintak snek je memanjang.
Apa kata buatkan sos onion sebab mudah sangat. Cuma guna tiga bahan sahaja. Buat banyak banyak boleh simpan untuk stock dalam fridge. Nanti nak makan keluarkan je.
Bahan-bahan:
1. Bawang holland
2. Mayonis
3. Lada hitam
Selamat mencuba!
#kakimakan #kakimasak #jommakan #jommasak #foodhunting #videomasak #videoresepi #resepimudah #resepisedap #resepimudah
Chicken Ballotine Recipe with Chef Eric Gephart
Chef Eric is back with a new recipe, this time a Chicken Ballotine and Johnny Cakes.
Full recipe:
Chicken Roulades
Stuffed Chicken Roulades with Balsamic Marinade
Asian Beef Rolls Recipe
Get the Recipe:
Roll a colorful Asian-inspired beef main dish for a fun dinner in. While the rolls are perfectly portioned for dinner, they could also be served as a festive appetizer at your next cocktail party. Serve with spicy ginger noodles.
Prep Time: 30 minutes
Yield: 4 servings (serving size: 4 rolls)
Preparation
1. Cut steak diagonally across grain into 16 thin slices. Combine steak, soy sauce, 1 tablespoon vinegar, mirin, and sesame oil in a shallow dish. Marinate steak 10 minutes, turning occasionally.
2. Remove steak from marinade, reserving marinade. Place 1 steak slice on a cutting board or work surface; arrange 3 green onion pieces and 3 bell pepper strips on the end of steak slice. Roll up; set aside, seam side down. Repeat procedure with remaining steak strips, onion pieces, and bell pepper pieces.
3. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Place beef rolls in pan, seam side down; cook 7 minutes, turning once.
4. While beef rolls cook, bring reserved marinade to a boil over medium-high heat; cook 3 minutes. Remove from heat; stir in remaining 1 1/2 tablespoons vinegar. Drizzle sauce over rolls.
Spicy ginger noodles: Combine 3 cups hot cooked linguine, 1 tablespoon canola oil, 1 1/2 teaspoons grated peeled fresh ginger, 1 teaspoon dark sesame oil, 1/2 teaspoon salt, and 1/2 teaspoon crushed red pepper.
Nutritional Information
Calories:
204
Fat:
6.8g (sat 2.5g,mono 2.7g,poly 0.8g)
Protein:
25.4g
Carbohydrate:
7.7g
Fiber:
1.5g
Cholesterol:
37mg
Iron:
2.3mg
Sodium:
589mg
Calcium:
38mg
Cooking Light, AUGUST 2009
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