American lobster (lobster) with soy and lemon sauce
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something delicious .......... of course who likes crustaceans
- a piece of live lobster 500 gr
- a lemon
- sweet soy sauce bought from the market
- salt pepper
Preparation time: less than 15 minutes
RECIPE PREPARATION American lobster (lobster) with soy and lemon sauce:
After I bought the lobster (attention must remain alive until it is boiled) we prepare a pot or pan and put 1.5 liters of water to boil in which we added a teaspoon of salt and pepper to taste we put the lobster alive in boiled water and let it boil for 8 ..10 min
When it has turned red, take it out on the plate and let it cool a bit, prepare the soy sauce on a plate and remove the meat from the lobster tail and tongs, cutting the crust with a kitchen scissors.
Season with lemon and serve both hot and cold ..... it's great.
I wish you good luck
Lobsters can also be found frozen or boiled, but they do not taste the same as live ones
Soy & # 8211 between benefits and potential dangers
For a long time, it was said that soy and soy products would be extremely beneficial to our health. The plant, native to East Asia, has been included in the diet of Asians for centuries and, later, in that of Americans and Europeans. While the former consume fermented soy products, the latter sell more unfermented soy, a difference that entails more or less known consequences.
In addition, many other hypotheses and studies have emerged over time about genetically modified soy products contaminated with pesticides and the association of this ingredient with the onset of heart disease, thyroid dysfunction, infertility, weakened immune system and various cancers.
What is the difference between fermented soy and unfermented soy?
You should know that Asians consume soy in moderate amounts, generally as a spice or ingredient in other dishes. Soy sauce, soy miso paste, edamame (green soybeans), soybean sprouts, tempeh, tamarind or shoyu sauce are prepared as a result of a fermentation process, so it retains all those nutrients and vegetable protein considered the most suitable substitute for meat.
In addition, all fermented soy products have probiotic effects, contain calcium, zinc, magnesium, iron and selenium.
As long as you find these original products, the nutritional properties are preserved, and it will indeed be a miracle food.
However, most of the products now on the market, such as granules, schnitzels, meatballs, soy sausages, soy milk are unfermented soy, obtained by modern processing methods. In these methods are also used toxic substances such as aluminum, preservatives, flavors, dyes or sweeteners. Moreover, experts believe that the toxins accumulated in unfermented soy are actually inhibitors that block the assimilation of enzymes and vitamins.
Natural soy, part of some anticancer treatments - support the latest studies in the field
Genetic modification, non-fermentation and modern processing are three of the reasons why more and more people are avoiding soy products. However, we cannot ignore the fact that, at the base, soy is still a beneficial food.
Recent studies, the conclusions of which were presented in the first months of 2013, confirm and highlight this aspect. Thus, an advanced study, presented at the American Association for Cancer Research 2013 conference in Washington, advanced the hypothesis that a soy-based treatment would be very effective in treatment of colorectal cancer (especially in combination with chemotherapy), ovarian cancer and advanced prostate cancer treatment.
Another study published in the Journal of Clinical Oncology shows that diet is rich in fermented soy could increase life expectancy among patients who have had lung cancer. It is true that 444 Chinese women participated in the research, but specialists believe that the results can be extended to Europeans or Americans, as long as soy products are natural and properly processed.
Recently, the Global Post cited the findings of a large study conducted in Tokyo. The research was conducted over 11 years and focused on more than 36,000 Japanese men and 40,000 Japanese women who did not have lung cancer at the start of the study. In the end, it was noticed that incidence of lung cancer among those who had adopted a diet rich in soy was very low.
Small gastronomic dictionary & # 8211 make your kitchen work easier by understanding the most common terms
Mic gastronomic dictionary, Photo: hablandoderestaurantes.com
Below are some terms that you have certainly encountered and that most of the time have seemed extremely difficult. The little gastronomic dictionary below will help you understand the terms often used in gastronomy.
BOILED WATER & # 8211 Represents a soup prepared from garlic and various spices, among which we mention: sage, bay leaf and thyme. Each portion is served with a floating boiled egg. The soup is poured into bowls containing a slice of black bread sprinkled with olive oil.
A L & # 8217ANGLAISE & # 8211 Fish, meat and vegetables cooked by boiling, sprinkled at the end with white sauce or butter and served with chopped herbs and sprinkled on top.
A LA BATELIERE & # 8211 Fish dish with a garnish of hardened mushrooms with chives. Sprinkle eggs and shrimp over the garnish.
BISQUE & # 8211 Extremely spicy shellfish soup with cognac, white wine and sour cream. Most of the time the consistency of the soup is increased by the shell of the fried and ground crustaceans. Long ago bisque was a cream soup obtained from several types of meat, among which we list: beef, pigeon, coconut and sheep.
A LA BOHEMIENNE & # 8211 Various cold meats, eggs and sausages over which Bechamel sauce was poured with fresh tarragon. The chicken dish is served by flavoring with garlic, tomatoes, peppers, tarragon and dill along with a garnish of rice.
A LA BOLOGNAISE & # 8211 Prepared mainly from pasta served in the Bologna region of Italy, which must contain beef and vegetable sauce.
A LA FINANCIERE & # 8211 Any classic garnish prepared with many ingredients that accompanies the steak of any kind.
A LA FLAMANDE & # 8211 Preparation specific to the Flemish region made from sauerkraut with different vegetables and types of meat.
A DAUPHINE & # 8211 Prepared from boiled vegetables, mashed in an extremely fine puree.
A LA LIEGEOISE & # 8211 Preparation based on juniper leaves and alcohol. Extremely famous are the kidneys cooked in this way in a clay pot.
IN THE LIMOUSINE & # 8211 Represents a main course of red cabbage seasoned in lard with a little vinegar, sugar and vegetable soup. It is a dish specific to German cuisine and is served with sausages or steak.
A LA LORRAINE & # 8211 Pork sausage with red cabbage. Any preparation containing this term in the name must contain cheese, bacon and sausages.
A LA MALTAISE & # 8211 Dutch sauce based on red oranges, a sauce that is served with fish and vegetables.
A LA MADRILENE & # 8211 Extremely spicy cream soup from bird, tomatoes and celery, served especially cold.
A LA MARECHAL & # 8211 Sophisticated breaded meat dish.
A LA MENAGERE & # 8211 They are extremely simple and cheap dishes.
A LA MEUNIERE & # 8211 Preparation for any type of fish, which involves passing the fish through flour, frying it in butter and sprinkling it with lemon juice.
A LA MILANAISE & # 8211 Beef escalope prepared by frying, after the meat has been passed through the egg and a mixture of flour, grated Parmesan and breadcrumbs.
A LA NAPOLITAINE & # 8211 Pasta with cheese and tomato sauce.
A LA PEKINOISE & # 8211 Grilled fish, cut into thin strips served with garlic sauce, sugar, soy sauce and ginger. The taste of the sauce with which the fish is served is sweet & sour.
IN THE SPRING & # 8211 Meat dish accompanied by spring vegetables.
A LA ROYALE & # 8211 Refined dishes such as: consommé or truffle fish.
TO THE SULTANE & # 8211 Preparations based on ground pistachios.
A LA TIROLIENNE & # 8211 Meat dishes cut into thin strips with tomato pulp sauce with oil.
A LA VIENNOISE & # 8211 Bird or beef schnitzel with breadcrumbs, flour and egg served with hard boiled eggs.
CHRISTMAS PUDDING & # 8211 In translation, Christmas pudding is a typical English dessert prepared for Christmas meals, as can be deduced from the name. Pudding is cooked from beef kidney fat, flour, raisins and candied fruit. All ingredients are boiled in water for several hours. Christmas Pudding is flambéed with brandy or rum. The vessel in which it is prepared is round in shape. The dessert is covered with a thin cloth to commemorate how it was cooked a long time ago.
CARPACCIO -It is an aperitif that took its name from the Renaissance painter Vittore Carpaccio as a tribute to him. It consists of extremely thin slices of beef served with mayonnaise.
FOIE GRAS & # 8211 Goose or duck liver obtained by stuffing birds. In the past, it was made with dates, but nowadays it is made with corn and nuts. After sampling, the liver is kept in milk and honey to enhance its taste. Foie gras has always been considered a precious dish and was served at the end of the meal in small quantities, recently it is served in generous quantities at the beginning of the meal. Foie gras also appears in preparations called perigourdine or Rossini.
MALAKOFF & # 8211 Cake with two sheets and coffee cream. The edges of the cake are most often sprinkled with crushed almonds.
FONDUE & # 8211 It is a preparation from the French Alps based on melted cheese. Different types of cheese are placed in a bowl that is in contact with a continuous heat source. Each piece of cheese is inserted into special forks. Along with the dish, a glass of wine is served, also in the cheese bowl you can add pieces of candied fruit or croutons of plain or toasted bread.
Fricas & # 8211 A dish that is not considered sophisticated, being more suitable for the common kitchen. It consists of meat, most often chicken, lamb or veal cut into pieces and seasoned with mushrooms and onions. To these is added a flour-based mixture to thicken the texture of the whole preparation.
gardener & # 8211 Mixture of vegetables, cooked separately and mixed with peas and butter, most often served as a garnish.
MARENGO & # 8211 It is said that this dish was cooked by Napoleon's cook to celebrate his victory over the Austrians at the Battle of Marengo, Italy. The chef in question did not have many ingredients available, so he improvised, based on today's dish consisting of chicken with tomato sauce and shrimp.
BEIJING RATE & # 8211 Represents a traditional Chinese dish served with great pomp in restaurants around the world. Its preparation consists of a special process by which the duck skin swells. It is considered that in the case of this preparation only the skin of the duck should be consumed and in some restaurants it is served on a pancake sheet, which is to be enjoyed with small bites with the help of the famous Chinese chopsticks. Duck meat is used for other dishes. This preparation is based on spices such as anise and ginger. The duck skin is also greased with a mixture of flour and honey.
STROGANOV & # 8211 It is a dish that comes from Russian cuisine consisting of thin slices of meat seasoned with pepper, salt and paprika, boiled in white wine with mushrooms and onions. There are several variants of this recipe that differ in terms of flavors.
TAJINE & # 8211 It comes from Maghreb cuisine, and its name comes from the pot in which it is cooked. The vessel has an elongated shape, is covered with an airtight lid and is called tajine. The meat, but also the vegetables prepared in this dish have a longer preparation time, but the flavors are kept intact.
TANDOORI & # 8211 Represents an Indian dish that inherited the name from the special cylindrical oven in which it is cooked called tandour. The meat used for tandoori is chicken and it stays marinated overnight with different Indian flavors. Before being prepared, it is passed through a saffron, then it is baked in the oven from which it took its name.
TEMPURA & # 8211 It comes from Japanese cuisine and consists of breaded shrimp with a dough of breadcrumbs, flour and eggs. Shrimp are always served with a sweet & # 8211 sour sauce and white radish puree.
THERMIDOR & # 8211 It is a preparation that comes to commemorate the drama of the same name by Victoriern Sardou. It consists of diced lobster meat and mixed with Bercy sauce with mustard and sprinkled with cheese. After cooking, the pieces of lobster meat are placed back in its shell, which has been cut in half.
TORTILLA & # 8211 Although in our country, the tortilla has taken on a completely different shape, borrowing more from the American model, the tortilla is nothing more than a Spanish omelette made necessarily from potatoes and fried on both sides. In Latin America it is consumed as bread, having in its composition malai.
UNT MAITRE D & # 8217HOTEL & # 8211 Butter mixed with lemon salt and finely chopped parsley. Serve with hot meat, snails or fish. It is often cut into square pieces or into rounds and placed on the dish next to which it is served when it has been removed from the heat.
WLADIMIR & # 8211 Wladimir fish is eaten with white wine sauce to which tomatoes have been added. Particularly well-known are eggs with the same name, fried, served with truffles and sprinkled with Parmesan cheese.
YAKITORI & # 8211 Japanese skewers served with a special sauce made from sacks, soy sauce, sugar and ginger.
ENGLISH SOUP & # 8211 In translation, English soup consists of placing slices of bread, cake or muffins in a tray. Sprinkle candied fruit over them, then pour a mixture of milk, eggs and sugar. The preparation is placed in the oven and then the English meringue is added and left to brown.
These are just some of the most used terms in the menus of sophisticated restaurants. Surely now you will know the meaning of each dish that you avoid most of the time.
Oscar menu: the stars pamper themselves with Dobos cake and polenta
"I am very excited that I will be able to participate in creating the atmosphere of this year's ball. With the ingredients
specific to California, of course with the luxury culinary pieces but also with the simple dishes that serve as inspiration for anyone who wants to have a party at home, there will surely be something for everyone. I am delighted to celebrate through my culinary art the most appreciated stars and the most fulfilled artists in Hollywood ", says Wolfgang Puck.
1,500 servings will be created by the chef's team, for the ball guests. Together with chef Matt Bencivenga, Puck will create over 50 dishes, from the famous hors dóuevres to entrees that will be served throughout the evening of the event. Sophisticated dishes will also be served, and surprise sweets to celebrate the new 3D era will not be missing.
Here are some of the dishes that will delight the taste buds of the guests at the Oscar ceremony.
Appetizers that will be served in the room:
Smoked salmon with Oscar toast with caviar and fresh cream
Spicy tartar, in sesame and miso cones, with masago (caviar from Icelandic fish)
Mini Kobe cheesburgers with remoulade sauce and aged cheddar cheese
Arrancini with tomatoes, basil and parmesan
Crab slices with remoulade sauce
spring vegetables with sweet chilli sauce
Taco with lobster, tomatoes and pickled salad
Caprese skewers, with buffalo mozzarella, tomatoes and basil
Potato meatballs with smoked sturgeon and horseradish
Homemade bread pretzels, with cheddar cheese fondue, beer and aioli sauce with mustard
Pan-fried chicken with black truffle sauce and fried vegetables
Baked potatoes with caviar and fresh cream
Macaroni & Cheese (macaroni and cheese) with aged cheddar cheese
Sugar beet salad with pistachio butter, grated cheese and balsamic vinegar
Beef ribs simmered over low heat, with polenta and romesco sauce
Fish in shell, with mustard and mixture of sauces: shrimp, lobster, crab and oysters
Sushi with wasabi, soy sauce and ginger: packages, sushimi and nigiriSeafood and sushi buffet:
American burger with Barbeque sauce
American burger with Barbeque sauce from: minced beef, bacon, cheddar cheese, tomato, iceberg lettuce, hamburger buns, salt, pepper, mustard, honey, soy sauce, ketchup, Worcestershire sauce, oil.
- 1 kg of minced beef
- 5 slices of bacon
- 100 g Cheddar cheese
- 1 red
- 5 iceberg lettuce leaves
- 5 hamburger buns
- salt and black pepper to taste
For the barbecue sauce:
- 1 tablespoon mustard
- 1 tablespoon mustard with whole grains
- 3 tablespoons honey
- 1 teaspoon light soy sauce
- 2 teaspoons dark soy sauce
- 2 tablespoons ketchup
- 1 tablespoon Worchestershire sauce
- 1 tablespoon sunflower oil
- salt and black pepper to taste
Method of preparation:
For the sauce, mix all the mentioned ingredients and beat them with a spatula until smooth.
Season the minced meat with salt and black pepper and mix. Form five hamburger meatballs and fry them on the grill, along with the bacon
Once they have caught a crispy crust, grease the fried side with sauce. turn and place the bacon and a slice of cheese on the burger.
Cut the buns in half and fry them on the grill quickly on both sides. Place a burger on each bun with the bacon and cheese, and place a slice of tomato and an iceberg lettuce on top.
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Zargan fried with Greek lemon sauce
I'm not a fan of fishing and, I admit, there are quite a few names on the list of favorite fish. Salmon is at the top of the list, followed by sea bream, trout and, obviously: P, anchovies. For some time now, I have added zargan to the list, after I discovered it in a restaurant-cherhana by the sea. I liked the taste of it and I was amused by the green, phosphorescent bones. Therefore, when I found this fish in a hypermarket, I didn't think too much and put two specimens in the net. The price is quite peppery, it must be said, but it goes to make you a fad one night.
This is how the & # 8220animal & # 8221 I'm talking about looks like, for those of you who don't know it and haven't tried it. It has a long, slender body, like a snake, and a snout. It is also called sea pike and, as you deduced from the phosphorescence thing, it contains a lot of phosphorus. I understand that it works both smoked and marinated, but I preferred to fry it and serve it with a Greek sauce, based on olive oil, lemon juice and mineral water, a refreshing and slightly spicy sauce. . Simple, fast and very good!
Ingredients (for 2 servings):
& # 8211 zargan 2 pcs. (550 g)
& # 8211 flour 25 g
& # 8211 garlic powder 1 tsp
& # 8211 oil for frying
& # 8211 olive oil 50 ml
& # 8211 cold mineral water 50 ml
& # 8211 lemon 1 pc.
& # 8211 green parsley 1 small bunch
& # 8211 salt, pepper
Clean the fish well and wash it. I left a whole piece (so I could show it to you in all its splendor), but I cut the second one in half (to fit more easily in the pan). Wipe the fish out of the water by dabbing with a paper towel. Sprinkle a little garlic powder and pepper in the belly belly. Do the same with the outside. Put the flour in a flat plate and pass the fish through it so that it is evenly covered. Heat more oil in a large skillet. Fry it over the right heat until it takes on a beautiful color. Remove the fried gargane on a plate lined with paper napkins (to absorb excess fat). For Greek sauce: put in a bowl, the olive oil, the juice of half a lemon, cold carbonated water, a little salt and a teaspoon of ground pepper. Beat with a fork or fork until you get a creamy sauce, an emulsion. Add the chopped parsley and mix well.
Place the fish on plates, possibly sprinkle a little more chopped green parsley and decorate with lemon slices. Serve the fish with the Greek sauce.