JALAPENO ASPARAGUS • Add to Ramlan [email protected] .Wishlist Share on facebook Share on twitter mualimramlan Share on email [email protected] Share on print More Sharing Services 2 • Description • Reviews Spicy and scrumptious! We’ve captured all the hot peppery zing of crisp Jalapeños picked at their fullest flavor, and pressed them with our perfectly ripened olives to craft an olive oil that’s the very essence of Jalapeño taste. Mildly spicy, our Jalapeño Extra Virgin olive oil is superb drizzled over steamed or sautéed asparagus, for Chinese stir fry, and to add zest to tacos and guacamole. Or substitute for butter to fry eggs for great Huevos Rancheros or drizzled on popcorn with sea salt for a spicy snack. Favorite Uses: Jalapeño Asparagus, Frying Eggs, Brush on Panini or Grilled Cheese, Pan Fry Quesadilla Jalapeño Asparagus Serves 4 to 6 1 pound asparagus 1/4 cup Sciabicas Jalapeño Olive Oil 1 teaspoon garlic salt 1/2 teaspoon black pepper Combine olive oil, garlic salt and pepper in a 1 gallon zip lock bag, shake to stir. Add asparagus to bag and knead until asparagus is completely coated. Warm a large pan to medium heat. Fill with a single layer of asparagus (do not stack, may take multiple batches depending on pan size). Saute in pan, turning asparagus every 2-3 minutes until tender. Raise heat to medium-high, allow asparagus to turn deep brown on one side. Sauce: 1/8 cup Sciabicas Sevillano Fall Olive Oil 1 tablespoons Aceto Balsamic 1 tablespoons spicy brown mustard 1 tablespoon honey Mix ingredients together in a small bowl. Use a small spoon to drizzle sauce over top of asparagus when serving. Investasiramlan.blogspot Christmas Salad By: Adele of Vegie Head (vegiehead) This image courtesy of Adele of Vegie Head (vegiehead) Who says that all of your Christmas food ideas have to horrible for you? Lighten up your holiday dinner with this Christmas Salad recipe from Adele of Vegie Head (vegiehead). This green salad recipe features heaps of sweet fresh fruit. Serves: 6 and can be easily doubled Ingredients • 6 large Romaine lettuce leaves • 2 mangoes, cubed • 3 nectarines, pitted and sliced • 1 peach, pitted and sliced • 2 oranges, peeled and diced • 1 cucumber, diced • 2 celery stalks, sliced thinly • 3 cups arugula • 1 cup baby spinach • 1/2 head radicchio, shredded • 1/2 cup coriander leaves • 1/2 cup parsley • 1/2 pomegranate, pith removed • 1/2 cup mixed raw sesame, sunflower and pumpkin seeds • DRESSING: • Juice of 1 lemon • Juice of 1/2 lime • Juice of 1/2 orange • 1 tablespoon good quality extra virgin olive oil Instructions 1. Line a large bowl with the lettuce leaves. 2. In a separate bowl, gently toss all of the salad ingredients together except for the pomegranate seeds and mixed seeds. 3. Whisk together the dressing ingredients to combine, and gently pour over the salad just before serving. 4. Top salad with pomegranate seeds and mixed seeds. NotesThis recipe comes courtesy of Adele of Vegie Head (vegiehead)For more recipes from and information about Adele, be sure to check out her Featured Foodies profile page Related Content Holiday Chicken Waldorf Salad /Detox Salad Italian Potato and Green Bean Salad Friday, March 8, 2013 Ayam Saus Krim Lada Merah (Pink Peppercorns Sherry Chicken) In Indonesian & English Bahan - 500 gr Fillet dada ayam, 1-1½ st Garam Salad: - 100 gr Mentega, 1 st Rosemary, 1 st Lada bbk - 200 gr Field salad/Corn salad* Sauce: - 4 sm Olive oil, 1 sm Air jrk nipis - 250 ml Krim, 2 sm Terigu, 3 sm Dry sherry - 1 Baw.mrh-iris, ½ Baw.pth-cincang - 4 Baw.mrh-iris hls, 1 st Air jrk nipis - Garam & Lada secukupnya - 2 sm Lada merah-gerus kasar, ½ st Garam Cara membuat - Pnskan oven 200° C selagi menyiapkan ayam. Matikan setlh suhu tercapai, pintu tetap tertutup. - Kerat dangkal ayam di bbrp bagian kmd lumuri dng garam, lada & rosemary. Diamkan 30 mnt. Lelehkan mentega di pan besar dng api sedang-tinggi. Kecilkan api ke sedang, mskkan ayam di pan & masak ± 2½ mnt. Balik posisi ayam, masak lagi 3 mnt. Matikan api & tutup pan, biarkan ayam didlmnya selama ± 10 mnt. Keluarkan ayam dari pan & bungkus dng alu-foil. Mskkan ayam kedlm oven panas & biarkan didlmnya hingga saus siap. - Saus: Simpan 3 sm cairan bekas memasak ayam, buang sisanya. Panaskan pan di api sedang-rendah (jangan terlalu panas). Mskkan sherry, aduk terus selama ± 2 mins. Beri bawang merah & masak hingga empuk (± 2 mins). Mskkan terigu, aduk rata. Beri cairan bekas memasak ayam, air nipis, lada merah & krim. Masak dng api kecil & aduk trs hingga saus mengental. - Salad: Di mangkuk besar, campur baw.mrh, baw.pth, garam, lada, olive oil & air nipis. Tekan2 bawang mrh & pth agar rasanya menyatu. Mskkan field salad & aduk rata. - Buka bungkusan ayam & ltkkan di piring saji. Tuangi saus di atasnya, ltkkan salad secukupnya & sajikan segera. * Dapat diganti dng daun selada/lettuce. Adaptasi dari resep Tony Dash, dng modifikasi pribadi (boulderlocavore/2013/02/pink-peppercorn-sherry-cream-chicken.html) Ingredients - 500 gr Chicken breast fillet, 1-1½ tsp Salt Salad: - 100 gr Butter, 1 tsp dried Rosemary - 200 gr Field salad/Corn salad - 1 tsp ground Pepper - 4 tbsp Olive oil, 1 tbsp Lime juice Sauce: - 1 Shallot-sliced, ½ Garlic-minced - 250 ml Cream, 2 tbsp Flour, 3 tbsp Dry sherry - enough Salt & Pepper - 2 tbsp Pink peppercorns-crack into small pieces - 4 Shallots-thinly sliced, 1 tsp Lime juice, ½ tsp Salt Directions - Preheat oven to 200° C while U prepare the chicken. Turn it off when it reached the temp. & keep the door closed. - Make shallow diagonal slashes in the chicken breasts; then rub the chicken with salt, pepper & rosemary. Let it stand for 30 mins. Melt the butter in a large skillet over medium-high heat. Lower the heat to medium; place the chicken in the pan & cook for ± 2½ mins. Turn over the chicken & cook for another 3 mins. Turn off the heat & cover the pan with the lid; allow the chicken to sit inside of the pan for ± 10 mins. Remove the chicken from the pan & wrap them with alu-foil. Place the wrapped chicken in the warmed oven until the sauce ready. - Sauce: Pour out pan drippings; save 3 tbsp of them. Heat the skillet over medium-low heat (don`t use high temp.). Add in sherry, stirring constantly for ± 2 mins. Stir in the shallots until they are soft (± 2 mins). Stir in the flour to combine; add in the pan drippings, lime juice, peppercorns & cream. Cook & stir constantly over low heat until thickened. - Salad: In a large bowl, put in the shallots, garlic, salt, pepper, olive oil & lime juice. Press the shallots & garlic to combine the flavor. Add in the field salad & mix well. - Un-wrapped the chicken & place them on individual plates. Dress with the sauce, place some salad on the plate & serve immediately. Adapted from Tony Dash recipe, with some personal modification (boulderlocavore/2013/02/pink-peppercorn-sherry-cream-chicken.html)
Posted on: Thu, 28 Nov 2013 17:36:58 +0000
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