British Food

Steak Fish

Recipe contributed by my wife Judy Perin

Ingredients

2 pounds of fresh steak fish Flour Salt and pepper to taste

Preparation

Mix the flour with salt and pepper and set aside. Prepare fish to be cooked by skinning, beheading and de-boning. Place on a towel and pat dry. Dredge the steak fish in the flour mixture and shake off excess flour. Set on a platter and let stand for a few minutes. Heat frying pan oil. Once the oil is hot enough place steak fish in hot oil mixture. Fry about 5 minutes on one side until golden brown. Use a spatula to carefully turn the fish. Cook 3 to 5 more minutes longer, taking care not to overcook. Remove from oil and place on plate. Serve warm with fresh lemon wedges on the side.

Chicken and Pear Salad 

 

2 Chicken Breasts
2 Pears
Salad Leaves ( Sweet & crunchy)
Cheshire Cheese
Pine Nuts
Cherry Tomatoes

Salad Dressing suggestion:
olive oil
clear honey
balsamic vinager

Cooking Instructions
Griddle chicken breasts until cooked all the way through, slice into small strips and toss togeather with salad leaves, chopped pears and cherry tomatoes.

Add pine nuts to a dry frying pan and toast untill golden brown, add this to salad. For a dressing, mix together olive oil, clear honey and balsamic vinager and add to salad.

Finish off by chopping cheshire cheese into cubes and sprinkling on top.

Temp: 450º F Time: 10 - 15 min. I use a glass pie plate so if you also do, turn the heat down to 425°F. 

This food is British food..If you want to know how the taste lets try to make it...

Enjoy my friend...

Beverages...Enjoy It

This recipe is excellent for gift giving. Simply make the recipe, package in jars and use a festive ribbon to attach a decorative label with preparation instructions.This a simple recipe..You can try it at home. Delicious drink will accompany you to day dreaming..Try it


Peppermint Cocoa Fusion

2 cups (about 10 envelopes) Rich Chocolate NESTLÉ® CARNATION® Hot Cocoa Mix
12 peppermint candies

1. Place cocoa mix and candies in food processor or blender; cover. Process until candies are crushed. Store in airtight container.
2. To Make One Serving: Place 3 tablespoons Peppermint Cocoa Fusion in mug; stir in 1 cup hot milk or water. Serve immediately.
   To Make One Serving: 
    Place 3 tablespoons Peppermint Cocoa Fusion in mug; stir in 1 cup hot milk or water. Serve immediately.
   Makes 12 servings.
   Note: This recipe can easily be made in a fat free version by substituting Fat Free NESTLÉ CARNATION Hot Cocoa Mix and fat free milk.
   
   
   This Chocolate Milk Shake tastes just like the ones you had as a kid.
   Chocolate Milk Shake
   

   1 cup (about 2 scoops) vanilla frozen yogurt
   1 packet Rich Milk Chocolate NESTLÉ® CARNATION® INSTANT BREAKFAST Nutritional Energy Drink
   1/2 cup milk







3. Place frozen yogurt, Carnation Instant Breakfast and milk in blender; cover. Blend until smooth.

Makes 1 serving.

This super fruit-filled smoothie is superfood for the heart and brain!

Fruity Smoothie

1 large DOLE Banana peeled
1 (8-ounce) can DOLE Pineapple Chunks, drained
1 cup DOLE Fresh or Fresh Frozen Strawberries partially thawed
1 cup nonfat strawberry yogurt
2 tablespoons soy or whey protein powder

1. Slice banana into blender or food processor. Add pineapple, strawberries, yogurt, and protein powder.
2. Pour into glasses and serve immediately.

Variations: Replace 1 cup strawberries and nonfat strawberry yogurt with:

Peach: 1 cup DOLE Fresh Frozen Sliced Peaches and nonfat peach yogurt

Raspberry: 1 cup DOLE Fresh or Fresh Frozen Raspberries and nonfat mixed-berry yogurt

Blueberry: 1 cup DOLE Fresh Frozen Blueberries and nonfat blueberry yogurt

Mixed Berry: 1 cup DOLE Fresh Frozen Mixed Berries and nonfat mixed-berry yogurt

Makes 3 servings.

Nutrition Information Per Serving: 172 calories, 1g fat (0g sat.), 4mg cholesterol, 77mg sodium, 38g carbohydrate (4g dietary fiber, 29g sugars), 5g protein, 1% vitamin A, 23% vitamin C, 10% calcium, 4% iron, 9% potassium, 3% folate..

Looks like this is the easy way to relax..So friend lets try to make it..I've try it and Wow how amazing the taste..If you want to ask me about the recipe you can give me a comment and i will answer all your question..Another time i will give you another delicious recipe..See you

Smoked Bacon Wrapped Jumbo Shrimp & Twice Baked Potato with Lobster – White Cheddar Sauce

This is the new menu of some restaurant. Smeels good. Chef David Holben,  will help us to try to make the recipe below.  Follow the steps and we can get the desired results. Step by step will help you .. Remember do not skip any steps there. Let's try it.

Made with:

Nueske’s Applewood Smoked Bacon

Appetizer Serves 4

Ingredients:
4 each Shrimp U7, (peeled and deveined with tail on)
4 Slices Applewood Smoked Bacon (cut in half)
1 tspn. Course Ground Pepper

Procedure:
Wrap the shrimp with one slice of bacon and secure with a tooth pick. Season with salt and coarse black pepper.

For the Shrimp Sauce
1/4 cup Olive Oil
2 each Interior Lobster Heads (split and cut into 6 pieces)
1 qt. Shrimp Shells
1/2 cup Shallots (cut in small dice)
1/4 cup Paprika
1/4 cup Tomato Paste
4 cups White Wine
1/4 cup Red Ruby Port
2 cups Water
1 qt Heavy Cream
TT Salt, Pepper, Cayenne and Brandy
3 tbls. Butter (unsalted)

Procedure:
1. Sear the lobster heads and shrimp shells in the olive oil in a hot stainless steel pan. Being careful not to brown the lobster heads, add the shallots and cook until they are tender. Then add the paprika being careful not to burn it or it will turn bitter. Add the tomato paste and cook slowly for about 10 to 15 minutes.

2. Deglaze with the wines and let reduce until almost dry. Add the water and cream, then cook slowly for 30 minutes. Purée in the blender and strain through a fine sieve.

3. Season with salt, pepper, brandy and cayenne to taste. Blend the sauce with 3 TBL of butter in the blender. Preheat oven to 350 degrees

For the Potatoes
2 each Idaho (60 count bakers)
2 tbls. Olive Oil
1 tbls. Kosher Salt
10 Garlic Cloves
1 tbls. Sugar
2 tbls. Butter
1/4 cup Sour Cream
2 tbls. Butter
TT Salt and Pepper

Procedure:
1. Place the garlic in a small sauté pan and barely cover with water. Add one tablespoon of butter and one tablespoon of sugar. Cook slowly until the liquid is absorbed and the garlic is tender. If the garlic is not soft, add a little more water. Let the garlic begin to caramelize and deglaze with the wine, and remove from the stove.

2. Rub the potatoes with olive oil and sprinkle with kosher salt. Bake at 350 degrees for approximately one hour until tender when squeezed. Let cool for one hour. Cut the potato in half crosswise. Cut a small amount off of each end so they will stand up. Scoop out the interior of the potato with a small spoon making sure not to pierce a hole in the bottom. Smash the potato pulp with the garlic, sour cream, butter, salt and pepper. Fill the potato shells with the purée 3/4 full. Set aside.

3. Grill the shrimp over a mesquite grill until the shrimp is cooked through and the bacon is crispy, about three to four minutes on each side.

For the Cheddar Sauce
1 1/2 cups Béchamel
4 oz. Sharp White English Cheddar Cheese
1 tspn. Worcestershire

Procedure:
1. Bring the béchamel to a boil and stir in the cheddar and worcestershire.

2. Place the stuffed potatoes in the oven until hot. On a warm plate place the potato in the center. Ladle about 2 oz of lobster sauce inside the potato. Surround the potato with the cheddar sauce. Place the shrimp inside the potatoes with the tails sticking out.

3. Arrange the crispy plantains and the chives in the center. Sprinkle with the diced tomato.

By Chef David Holben, Culpeppers, Dallas, TX