Food TB's Kitchen

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Follow the timestamps and it won't overcook, also when you're adding the parsley and capers near the end you can squeeze a bit of lemon juice over the fish, along with seasoning the fish and making it less fishy (the citric acid reacts with proteins from the fish forming amine salts), it also firms up the fish making it less probable to fall apart and overcook.

Also a tip, you know the fish is cooked when it cracks a bit along it's spine. Depending on the size of the fish the meal can be done minutes sooner.
Thanks for this chef wai. Btw, I may not be able to try this without any occasions so can u post some beef steak recipe instead?
 
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Thanks for this chef wai. Btw, I may not be able to try this without any occasions so can u post some beef steak recipe instead?
How about a classic tagliata steak. It's like a salad and it's perfect for this summer heat.

Summersteak tagliata,



1 reasonable sized steak (300g)
2 big fistfulls of arugula
salt n peppa
squeezed lime juice from 1/2lime
3 tbsp of olive oil
finely chopped parsley
finely chopped basil leaves
few cherry tomatoes (red and yellow)
Grana padano cheese


Grind some salt and pepper on your steak, season it generously and gently massage it in, always be gentle with quality steaks and don't poke them about and be violent, it's a tender position of meat. :angrylazeplz:

Heat up your weapon of choice (pan-grill pan, real barbecue grill) and grill the steak as you wish, I myself prefer it medium rare.

When it's done leave it to rest on a wooden board for 3 minutes then thinly slice it.

Wash the arugula and cherry tomatoes, cut the tomatoes in half, and bring them together in a bowl in which you'll season it.

In a separate bowl add the lime juice, olive oil, chopped parsley and basil, salt and pepper, whisk it up until it has a foamy consistency, splash it over the arugula/tomato combo, stir it up, plate it up, slices of steak go on top of the bed of arugula. Grate some grana padano cheese on top of that. Try some dijon mustard on the side with this, it's a killer combo. Wash it down with a double Havana mojito. :catsweat::lazylaughplz:
 
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How about a classic tagliata steak. It's like a salad and it's perfect for this summer heat.

Summersteak tagliata,



1 reasonable sized steak (300g)
2 big fistfulls of arugula
salt n peppa
squeezed lime juice from 1/2lime
3 tbsp of olive oil
finely chopped parsley
finely chopped basil leaves
few cherry tomatoes (red and yellow)
Grana padano cheese


Grind some salt and pepper on your steak, season it generously and gently massage it in, always be gentle with quality steaks and don't poke them about and be violent, it's a tender position of meat. :angrylazeplz:

Heat up your weapon of choice (pan-grill pan, real barbecue grill) and grill the steak as you wish, I myself prefer it medium rare.

When it's done leave it to rest on a wooden board for 3 minutes then thinly slice it.

Wash the arugula and cherry tomatoes, cut the tomatoes in half, and bring them together in a bowl in which you'll season it.

In a separate bowl add the lime juice, olive oil, chopped parsley and basil, salt and pepper, whisk it up until it has a foamy consistency, splash it over the arugula/tomato combo, stir it up, plate it up, slices of steak go on top of the bed of arugula. Grate some grana padano cheese on top of that. Try some dijon mustard on the side with this, it's a killer combo. Wash it up with a double Havana mojito. :catsweat::lazylaughplz:
It's stormy season here bruh but let me see if can pull this one off. I don't eat salad btw but I hope wifey will love this. If not, then going back to grilled beef steak. Lol
 
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I'll hit that post about the mediterranean cuisine and a few recipe recommendations soon, I had the entire post outlined and wrote the recipes then lost it.

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@Akiyousei


Hmm the best.... Well any seafood recipe, grilled fish and a vide variety of fish stews and buzaras' (buzara is an authentic and a simple dalmatian recipe, used for mussels, shrimp, prawns, scampi, lobster) would be my recommendation, and lots of salad combos since it's summer. Here's 2 one-pan dishes which are always a summer hit, and both are very easy to make,

Scampi à la buzara:




1 kg of scampi (medium sized)
SPLASH of olive oil
2-3 lobes of finelly chopped garlic
1 patch of finelly chopped parsley
1 dl of white wine
1 dl of home made tomato sauce
2 dl of white wine (more if needed)
2-3 tablespoons of bread crumbs
sea salt
pepper
10 finely chopped rosemary leaves.


Heat up a deep frying pan, as soon as it's blazing hot add the olive oil, and scampi and shortly fry until scampi get a nice caramelized red colour. Add the finely chopped garlic, chopped rosemary, half of the chopped parsley, pepper, sea salt, tomato sauce, breadcrumbs and mix well. Pour in yer white wine and cook on medium heat for about 6 to 8 minutes until the alcohol evaporates. Bring off the and add the remaining chopped parsley.

*there are two variations of buzara sauce, white one, which is a more traditional sauce and the red one. If you wish to make your scampi in a white sauce it's the same recipe as this but without the tomato sauce and with a bit more breadcrumbs. The white variation is usually used more for cooking mussels and other clams.

Tomatosed sea bream:




3 tbspoons olive oil
2 whole sea bream or sea bass (about 400g each)
3 garlic cloves, finely sliced
1 small red chilli, chopped
500g of cherry tomatoes (red and yellow mix)
4 tbsp white wine
a big handful of capers
1 patch of chopped parsley
10 finely chopped rosemary leaves


Heat up a big wide frying pan. As soon as it's blazing hot splash some olive oil and carefully slip the fish in and fry for 4 mins on one side, after 4 minutes flip it over and scatter the chopped garlic around the fish. sizzle for about 20 seconds more then add the chopped chilli, rosemary and cherry tomatoes. As soon as the tomatoes start to sizzle introduce the white wine to this rhapsody. Let it simmer on nedium heat for about 6 minute until the alcohol evaporates, then add about 1dcl of water and season generously with sea salt and pepper.

Add capers and chopped parsley, put the lid on, turn down the heat and simmer for 10 mins more.

Bring that glorious pan to the table. Drizzle with a little more olive oil just before serving.

:)

--------------- Post automatically merged: ---------------

This just in, or out, actually out. But it was in 30ish mins ago,

Waindotatouille,

I'm gonna try first two recipes. Thanx for the recpie
 
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Summersteak tagliata,
I almost bought all the ingredients for this recipe and they're expensive af. I decided to cook an ordinary dish instead. It's called chicken afritada.



The recipe in this link is very much the same to my style. Try it if you my half-american cousin loves this. She always mention that she wish she has this in the states when she was younger but in SanFo, therr are restos that prepare this dish.

 
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Fellow Slavs will appreciate this. This is a must know recipe for everyone, not just Slavs. Every true man needs to know how to cook goulash.

 
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Rej

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Fellow Slavs will appreciate this. This is a must know recipe for everyone, not just Slavs. Every true man needs to know how to cook goulash.

wtf man xD
 

Rej

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Go make goulash now.
I can do it! I made goulash several times together with my Mom and Dad, both have different recipes tho. Dude goulash is more than standard for slav-germans.
 
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I can do it! I made goulash several times together with my Mom and Dad, both have different recipes tho. Dude goulash is more than standard for slav-germans.
No myom.
No dyad.
Your two hyands, meat, stove, heat and you blyat.
Goulash.
Now.
 
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But I already ate "Pasulj" today.
Ahhhh you're almost a man than.
Tomorrow you cook goulash for 6 hours and call entire neighbourhood, than drink a bottle of rakija and bottle of votka and finish in hospital.
 
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