Grainy Dijoin and brandy Beef Tartar seasoned with fleur de sel and cracked black pepper on top of a avocado salsa, garnished with a fried quails egg and accompanied by a caprese salad.
Thursday 16 June 2011
Muscle a la Vino Bianco
How's everyone doing today? I really hoping you're all doing great and enjoying all your meals.
What I want to share with you today is a fairly simple dish that anyone can make at home.
Mussels in a spicy white wine cream sauce with bacon
1 1/2 Lbs muscle
( With the muscles try to get them fresh out of the tank at your local super market )
For the sauce :
1/2 a sliced Serrano pepper
1/4 cup diced bacon
1 tsp minced garlic
1/2 tbsp brunoise shallots
1/2 cup white wine
3/4 cup heavy cream
The first thing you want to do is fry up your bacon until it's fairly Al dente then throw in the garlic, shallots, serrano and muscles. Saute this until the muscles start to just slightly open and the garlic lightly colors then hit it with your wine and a small glob of butter. After you deglaze with the wine quickly dump in the cream and place a lid on your pan and leave to reduce and cook. The sauce and muscles will be done in about 3-5 minutes or when all the muscles are open.
Some advice for safety is that if a muscle doesn't open or only opens a very very small amount it that it's most likely dead so don't eat it, just toss it out.
This is a simple a delicious dish !! and one of my personal favorites when it comes to Muscles. It's savory with just the right amount of spice to cut through it so it wont be too heavy on your stomach, great to make if you want to impress your friends or if you just want something simple and light. That's another thing that's highlighted with this dish, the simplicity that any and all food should be created with. I wish i could say that this is a completely original dish but muscles have been done in a 1000 and 1 different ways and I'm sure that some restaurant in my city or yours is making something similar in their kitchen, but that doesn't make it any less amazing. So try this one at home and enjoy !!! I need to go cook my dinner now so this is your Chef signing off and wishing you luck with this one !!!
1 1/2 Lbs muscle
( With the muscles try to get them fresh out of the tank at your local super market )
For the sauce :
1/2 a sliced Serrano pepper
1/4 cup diced bacon
1 tsp minced garlic
1/2 tbsp brunoise shallots
1/2 cup white wine
3/4 cup heavy cream
The first thing you want to do is fry up your bacon until it's fairly Al dente then throw in the garlic, shallots, serrano and muscles. Saute this until the muscles start to just slightly open and the garlic lightly colors then hit it with your wine and a small glob of butter. After you deglaze with the wine quickly dump in the cream and place a lid on your pan and leave to reduce and cook. The sauce and muscles will be done in about 3-5 minutes or when all the muscles are open.
Some advice for safety is that if a muscle doesn't open or only opens a very very small amount it that it's most likely dead so don't eat it, just toss it out.
This is a simple a delicious dish !! and one of my personal favorites when it comes to Muscles. It's savory with just the right amount of spice to cut through it so it wont be too heavy on your stomach, great to make if you want to impress your friends or if you just want something simple and light. That's another thing that's highlighted with this dish, the simplicity that any and all food should be created with. I wish i could say that this is a completely original dish but muscles have been done in a 1000 and 1 different ways and I'm sure that some restaurant in my city or yours is making something similar in their kitchen, but that doesn't make it any less amazing. So try this one at home and enjoy !!! I need to go cook my dinner now so this is your Chef signing off and wishing you luck with this one !!!
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