Wagyu Ribeye Steak with Creamy Green Peppercorn Sauce, Mashed Potato and Green Chilli Oil

Wagyu Ribeye Steak with Creamy Green Peppercorn Sauce, Mashed Potato and Greeen Chilli Oil

Pink Peppercorn Crusted Wagyu Ribeye Steak is one of the best premium beef dish i’ve ever taste. Ribeye steak is not as tender as tenderloin, even the wagyu grade ones, but it’s more beeffy and flavoursome than tenderloin steak, beside the price of ribeye is cheaper than tenderloin too. I guess i know that my favourite steak is ribeye now.  Internet search driven me to agree on an article of Seriouseats  that said the rib cap (the tiny layer of meat surround the eye meat) it’s the tastiest steak cut ever. The crusted crushed pink peppercorn  or sometimes called peruvian pepper on the wagyu steak gives a tentative fruity and yet mild spicy, recomended rubs spice for mild  flavour beef steak, chicken or fish.

Wagyu Beef Ribeye

I’m using Tokusen wagyu ribeye with grade 6-7 marbling point for making this recipe. Tokusen Wagyu Beef is produced from imported Australian bred Wagyu cattle. Tokusen Wagyu Beef is the first Wagyu beef product that is produced and processed from an Indonesian feedlot and abattoir. Wagyu beef is intensely marbled with softer fat, has higher percentages of monounsaturated fats, omega-3 and omega-6 fatty acids and is lower in cholesterol than commodity beef. The combinations of these fats deliver a distinctive rich and tender flavor compared to other beef. Wagyu ribeye is much more tender than black angus ribeye for my Grilled Angus Ribeye Beef Steak with Jerussalem Artichoke, Radicchio, Tofu and Tarragon Vinnaigrette Salad, but the flavour is much more milder. I purchased this wagyu ribeye at Food Mart Gourmet Supermarket Palembang Icon Mall for about 49 US$ for a single kilo and i’m spending almost 27 US$ for 2 pieces wagyu ribeye weighed about 250 gr for each of  it.

Pink Peppercorn for Seasoned the Steak

Fresh Green Peppercorn (Unripe Peppercorn)

Pickled Green Peppercorn for Making the Sauce

This wagyu ribeye steak recipe contains three kind of pepper, pink peppercorn (Schinus molle), green peppercorn and green cayenne pepper. Pink peppercornused for rubbing the wagyu ribeye steak, the green peppecorn (pickled) for flavoured the creamy sauce and the green cayenne pepper for dressing the mashed potato. Actually, pink peppercorn is not a true peppercorns (genus Piper), but are the ripe berries of the Brazilian pepper tree. Both pink and green pepeprcorn got a fruity flavour, but the green ones got more acidic and tangy aftertaste while the pink peppercorn got a slighly sweet aftertaste. You can use both if them for flavoured steak, fish, or salad, even i add my pink pepeprcorn for flavoured  Butter Poached Lobster with Fennel & Herbs

Wagyu Ribeye Steak with Creamy Green Peppercorn Sauce, Mashed Potato and Greeen Chilli Oil

The kicking spicy green chilli or cayenne pepper oil is a nice touch for the mild savoury taste of the wagyu ribeye steak and mashed potato. The basic recipe for green chilli oil is using fresh deseeded green chilies or unripe cayenne pepper, garlic, shallots and good quality oil. Some people like to add pureed green tomatoes or unripe tomatoes to give some refreshing tangy after taste. The green chilli  oil recipe is similiar with my Grilled Beef Ribs in Spicy Green Chilli Sauce, but you need to add much more oil to infused then.

Recipe Wagyu Ribeye Steak with Pink Pepeprcorn Crusted, Mashed Potato, Green Peppercorn Cream Sauce and Green Chilli Oil

Making wagyu ribeye steak is is a litle bit tricky. The steaks are about 2 1/2″ thick and quite marbled. The tentative plan is to seasoned it, let it come up to room temperature, then cook them on a very, very hot cast iron griddle or skiller.  Basically, what how i cook this wagyu ribeye is simply generously seasoned and rubbed with salt and freshly crushed pink pepercorn, wrapped with cling plastic and let marinated for about 30 minutes prior to cooking then pan seared or grilled on a sizzling hot skillet, oven baked is several minutes and then served with the green peppercorn and cream sauce. The searing process sealed the meat liquid and keep the flesh moist even when you continue to cook the ribeye in the oven until you got your preference doness.

Wagyu Ribeye Steak with Pink Peppercorn Crusted Recipe

This Wagyu Ribeye Steak maybe the last post on 2013,

Happy New Year and See You on 2014!!!!

Wagyu Ribeye Steak  with Pink Peppercorn Crusted Recipe:

Ingredients :

• 2 @250 gr wagyu ribeye
  
• 2 Tbsp olive oil
• 1 Tbsp melted butter
• 1 Tbsp coarsed seasalt
• 3 Tbsp freshly grounded pink peppercorn

How to Make Wagyu Ribeye Steak:

• Preheat oven on 350–375 °F (180–190 °C)
• Rub all the wagyu ribeye with salt and pink peppercorn evenly  and make sure it coated evenly
• Wrap the seasoned wagyu ribeye with cling plastic and let it marinate for about 30 minutes
• Just before pan searing, pour the  olive oil and melted butter to the seasoned wagyu ribye
  
• Heat up the cast iron pan and sear the wagyu ribeye steak all over  the surface until got a nice  brown crusted surface for about 2 minute each side
  
• Transfer the skillet into the oven and cook it until your preference doness, for medium rare it’s need only about 4-5 minutes and 8-10 minutes for well done
  
• Served the pink peppercorn crusted wagyu ribye with mashed potato, creamy green peppercorn sauce and green chilli oil.
  

Green Chilli Oil Recipe :

Ingredients :

•  7 green chillies/cabe hijau, deseeded
• 1 Shallot/ Bawang merah
• 3 cloves Garlic/ Bawang putih
• 1/2 green tomato/tomat hijau
• white Peppercorn, salt and sugar for taste
• 1/2 cup Olive  or Canola Oil
• 1/4 cup water

Instruction :

How to make Green Chili Oil :

• Grind all ingredient into a fine paste
• Heat 3 tbsp oil, saute 2-3 minutes until fragrance
• Add 1/2 cup water, let it boil and completely evaporated
• Add the remaining oil and season with salt, pepper and  sugar
• Simmer about 10 minutes until the green chilli oil is done, you can strain and discard the green chilli mixture pulp, but i prefer not

Creamy Green Peppercorn Sauce Recipe HERE

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Filet Mignon Recipe with Wagyu Tenderloin Truffle Mashed Potato and Reduced Red Wine Demi Glace Sauce

Wagyu Tenderloin Filet Mignon Recipe with Truffle Mashed Potato and Reduced Red Wine Demi Glace Sauce

Filet mignon  or  filet de bœuf in France is a steak cut of beef  from the smaller end of the tenderloin or medallion of psoas mayor muscle of the beef carcass, but it sometimes also refers to any cut from the whole tenderloin. The tenderloin is the most tender cut of beef and is also arguably the most desirable and therefore expensive cut. Eversince the filet mignon is only the smaller end tenderloin muscle that not weight-bearing and contains less connective tissue, which makes it probably the most tender cut parts of the tenderloin and weighin not more than 500 grams for every cattle, fillet mignon is the most expensive cut of beef.

Wagyu Tenderloin Filet Mignon

I’m using Tokusen 8-9 marbling grade wagyu tenderloin for making this filet mignon, i guess it’s worth to be a little bit generous since this is just a perfect dish for a special occasions like romantic candle light dinner or christmas eve dinner. Tokusen Wagyu Beef is produced from imported Australian bred Wagyu cattle. Tokusen Wagyu Beef is the first Wagyu beef product that is produced and processed from an Indonesian feedlot and abattoir. Wagyu beef is intensely marbled with softer fat, has higher percentages of monounsaturated fats, omega-3 and omega-6 fatty acids and is lower in cholesterol than commodity beef. The combinations of these fats deliver a distinctive rich and tender flavor compared to other beef. You can replace the wagyu tenderloin with regular cattle, veal or even venison loin.

Wagyu beef is intensely marbled with softer fat, has higher percentages of monounsaturated fats, omega-3 and omega-6 fatty acids and is lower in cholesterol than commodity beef. The combinations of these fats deliver a distinctive rich and tender flavor compared to other beef. – See more at: http://www.buedelmeatup.com/2012/12/04/the-difference-between-kobe-and-wagyu-beef/#sthash.nPujJ6yr.dpuf

Wagyu beef is intensely marbled with softer fat, has higher percentages of monounsaturated fats, omega-3 and omega-6 fatty acids and is lower in cholesterol than commodity beef. The combinations of these fats deliver a distinctive rich and tender flavor compared to other beef. – See more at: http://www.buedelmeatup.com/2012/12/04/the-difference-between-kobe-and-wagyu-beef/#sthash.nPujJ6yr.dpuf

Wagyu beef is intensely marbled with softer fat, has higher percentages of monounsaturated fats, omega-3 and omega-6 fatty acids and is lower in cholesterol than commodity beef. The combinations of these fats deliver a distinctive rich and tender flavor compared to other beef. – See more at: http://www.buedelmeatup.com/2012/12/04/the-difference-between-kobe-and-wagyu-beef/#sthash.nPujJ6yr.dpuf

Recipe Bacon Wrapped  Filet Mignon Wagyu Tenderloin with Truffle Mashed Potato and Reduced Red Wine Demi Glace Sauce

Bacon wrapped filet mignon is a great way to preserved moist from the prescious steak. Store brought filet mignon usually already cut into 2 inch-thick portions. Bacon is often used in cooking filet mignon because of the low levels of fat found in the cut, as fillets have low levels of marbling, or intramuscular fat. Bacon is wrapped around the fillet and pinned closed with a wooden toothpick. This adds flavor and keeps the fillet from drying out during the cooking proces. Even i’m using wagyu breed, the butcher still suggest me to using bacon for wrapping it.

Recipe Filet Mignon with Bacon Wrap,Truffle Mashed Potato and Red Wine Demi Glace Sauce

Filet mignon cooking method is a litle bit tricky, basically the the filet mignon tenderloin is generously seasoned, wrapped in bacon then pan fried or grilled and served with sauce. The basic technique for cooking filet mignon is quicky seared on each side of the tenderloin using intense heat and then transferred to a lower heat like oven to cook the meat all the way through. The searing process sealed the meat liquid and keep the flesh moist. Traditionally in European and American restaurants, fillets are most often served with red wine reduction demi glace sauce, a cognac cream sauce, or au poivre with peppercorns.

Medium Rare Wagyu Tenderloin Filet Mignon

Filet mignon is often served rarer than other meats, my personal choice is medium rare. You may notice that my previously steaks recipe is well done simply because it’s my sisters preference. This filet mignon is oficially not my sister-sponsorship steak like my previous Dry Aged Black Angus Striploin Steak with Spicy Balsamic Vinegar and Shallots Jam, Tomahawk Steak Recipe (Bone-in Rib Eye) with Salsa Verde and Grilled Angus Ribeye Beef Steak. If you like the well done filet mignon steak, you could  butterflied the tenderloin filet to expose it more to the heat during the cooking process.

Truffle Mushrooms Mashed Potato with Black Truffle Oil

Truffle mashed potato with black truffle oil is the best pairing for serving the filet mignon.I’m add some dill weed and chopped parsley and cilantro too to the the mashed potato. I’m not add any cream on it just like what i’m used to and replace it with the truffle oil and powdered parmesan cheese. For the sauce i choose reduce red wine demi glaze sauce, but i’m not using any roux on it. Beside, i add some slice plum and homemade cherry tomato confit to give tangy and refreshing flavour for balancing the creamy and savoury filet mignon and truffle mashed potato.

Recipe Filet Mignon Wagyu Tenderloin in Bacon Wrapped with Truffle Mashed Potato and Reduced Red Wine Demi Glace Sauce

Well, Merry christmas to you all Dentist Chef reader. Christmas is not a season, cherish peace and good willing to be plenteous in mercy, is to have the real spirit of Christmas. Since you’ve been blessed within the born of the Savior Christ, you’ve must be a blessing for another then. Christmas is not all about the fancy gift, toys, gagget and expensive food for me, but my truelly christmas warmth is the hillarious chaos preparation right before me and my entire family gooing to the church in the christmas morning. I guess i missed the moment when both of my sisters were not yet married and had their own family, we can spent all the time in christmas. Unfortunately,   now they only could joining me on our parents house for new years, but i guess it’s even better nowbecause there’s my little nieces and nephews that bringging joice with their cute fighting.

Filet Mignon for Christmast Eve Dinner

Merry Christmas, for all Dentist Chef readers!!!!!!

Filet Mignon with Wagyu Tenderloin Recipe :

Ingredients :

• 2 @150 gr wagyu tenderloin (filet mignon)
  
• 2 Tbsp olive oil
• 1 Tbsp melted butter
• 1 Tbsp coarsed seasalt
• 2 Tbsp freshly grounded black peppercorn
  
• 2 pieces of bacon

How to Make Filet Mignon with Wagyu Tenderloin :

• Preheat oven on 350–375 °F (180–190 °C)
• Rub all the wagyu tenderloin with salt and black peppercorn evenly  and make sure it coated evenly
• Wrapped the outer side of the filet mignon with bacon and secured it with some tiny toothpick
• Just before pan searing, pour the  olive oil and melted butter to the wagyu tenderloin
  

Seared the Bacon Wrapped Filet Mignon Evenly

• Heat up the cast iron pan and sear the steak all over  the surface until got a nice  brown crusted surface for about 1 minute each side
  
• Transfer the skillet into the oven and cook it until your preference doness, for medium rare it’s need only about 4-5 minutes and 8-10 minutes for well done
  
• Served the filet mignon with Truffle Mashed potato and Reduced Red Wine Demi Glaze Sauce
  

Red Wine Demi Glaze Sauce Recipe:

• 1 tablespoon butter
• 1 large shallots, finely chopped
  
• 1 cloves garlic, finely chopped
• 1/2 cup red wine
• 1/2 cup beef stock (veal is preferred)
  
• 1/2 tablespoons brown sugar
• Salt and freshly ground  blackpeppercorn to taste

How to Make Red Wine Demi Glaze Sauce Recipe:

• Heat up and melt the butter in a previously skillet for cooking the filet mignon
• Saute the shallots and garlic, cook over moderate heat , stirring, until softened and browned for about 5 minutes.
• Pour the red wine, beef stock and bring to boil, season with salt, pepepr and brown sugar
  
• Simmer until the sauce thickened

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Paella alla Valenciana, Valencian Paella with Chicken, Rabbit, Snail and Vegetables

Paella alla Valenciana Recipe, with Chicken, Rabbit, Snail and Vegetables

Paella alla Valenciana or Valencian paella is a famous Spanish rice dish. Paella is both a Valencian and a Catalan word which derived from the  French word paelle and Latin word patella for pan. There are three widely known types of paella; Valencian, Marisco and Mixta (Mix). Valencian paella consists green veggies and land-based protein, Marisco paella consist almost seafood, while Mixta paella consist the mixed ingredients.

Recipe Spanish Valencian Paella with Chicken, Rabbit, Snail and Vegetables

Paella alla Valenciana or authentic Valencian Paella using short-grain white rice like bomba, calasparra or arborio rice along with land protein and veggies. Common meat on it is rabbit, chicken, or duck, but the authentic version may contains game meat like hare, venison, pheasant, quail, or land snails. The common veggies for Valencian paella is many kind of beans, broccoly, carrot, artichoke, fern, bell pepper, tomato, or green peas. Other optional ingredients on valencian paella is chorizo or meat sausages.

Wongcoco Escargot, Canned Snail or Escargot in Chilli Sauce

Escargot or Snail for Spanish Valencian Paella

Valencian paella without escargot or land snail or bekicot in Bahasa is not quite “alla valenciana” for me. Paella with  mostly snails rather than meat is consider as poorer version, however, sometimes used nothing more than snails for meat. Finding escargot isn’t that easy in Indonesia, unless you’ve generous enought to visiting inported gourmet supermarket. I purchased a couple of small tin of escargot snail or daging bekicot kalengan once i luckily spot it on Carrefour Supermarket Palembang. This canned escargot or snail in chilli sauce is a product of WONG COCO®, a trusted Indonesian food company. If you lucky enought to access the live snail, you should keep it on a clean box without any food for cleaning it’s intestine prior to cooking. You could use the African land snail that available in most asian country too, i’ve using it for my French Style ESCARGOT Recipe and i guess like it for it’s chewy and yet crunchy texture.

Recipe Valencian Paella with Red Rice, Chicken, Rabbit, Snail and Vegetables

Valencian paella seasoning basically contains saffron threads, fresh rosemary, sweet or smoked paprika powder, garlic, shallots, salt, freshly grounded peppercorn, olive oil and water or stock. Saffron is the key ingredients of authentic paella, nothing could replace the pungent safranal aromas, but you can replace it with turmeric powder only for it’s yellow color. I guess you should invest on good grade Spanish or Italian saffron called “zafferano dell’Aquila” for your kitchen spice rack, trust me, it’s worth for the money.

Recipe Paella Valenciana with Chicken, Rabbit, Snail and Veggies

Making paella alla valenciana is quite tricky, simply because it’s contains several meat and vegetables that needed different time to cooking. Basically, the tougher meat and veggies is sauteed and cooked in liquid  with the rice, while the easily cooked ingredients is  placed over the  nearly cooked rice. I’m using short grain red rice for making this paella recipe, that’s why i need prolonged the soaking process for about 1 hour instead of 30 minutes. The asian red rice contains more fibre then it isn’t as easy to tenderised the regular short grain rice. You could see the  step by step pictorial making paella on my Seafood Paella alla Marisco Recipe.

Paella alla Valenciana

Soccarat, The Best Part of Paella: Toasted, Charred and Slighly Blackened Rice in The Bottom of The Pan

The best part of paella is the layer of charred and toasted (blackened) rice at the bottom of the pan called socarrat in Spain. The The toasted rice develops on its own if the paella is cooked over a burner or open fire. If cooked in an oven, however, it will not, but you can made the socarrat by exposing the the pan over a high flame while listening to the rice toast at the bottom of the pan. Once the aroma of toasted rice wafts upwards, remove it from the heat, then the paella must then sit with lid covered for about ten minutes  before serving. Some recipes call for paella to be covered and left to settle for five or ten minutes after cooking.

Recipe Valencian Paella with Chicken, Rabbit. Snail and Vegetables

Recipe Paella alla Valenciana, Valencian Paella with Chicken, Rabbit, Snail and Veggies Recipe:

Ingredients:

• 1 1/2 cups short grain red rice (you can replace with regular short grain rice)
• 1 medium onion, chopped
• 2 cloves garlic, finely chopped
• 1 cup chicken breast, diced
• 1 cup rabbit meat, diced
• 1/2 cup snail meat (approzimately 20 snails), cleaned
• 2 chorizo, cut 1 inch thick
• 1/2 cup diced carrot
• 1 cup diced broccoly florset
• 1/4 cup diced french bean
• 1/4 cup diced  fern
• 1 medium tomatoes, diced
• 10 cherry tomato, halved
• 1 tbsp fresh rosemarry, finely chopped
• a pinch of saffron, soaked in cold water
• 2-3 cups chicken broth
• 2 tbsp olive oil

Paella Valencian Ingredients: chicken meat, rabbit meat, and canned snails or escargot

How to Make Valencian Paella:

• Wash and clean the red rice in running water until the water is comes clear, let is soaked in water for about 1 hour prior to cooking, drained well
• Heat up the olive oil in a pan, fry the chicken and rabbit at medium heat until golden brown.
• Add the garlic, onion, shallots, carrot, snail or escargot and chorizo half way, sautee until the shallots and onion is tenderand translucent
• Add the red rice and saute it until  slighly browned and toasted.
• Pour 1 cup stock, season it with soaked saffron, rosemarry, salt and peper,  let it boil and simmer for approximately 10 minutes until most of the liquid has evaporated.
• Add another cup of broth and bring it to boil and evaporates
• Add the rest of the ingredients in the pan, pour the remaining stock and cover the paella with lid, let it simmer until the rice is tender
• Add more water if necessary until the rice is throughly cooked
• For the last 1 to 2 minutes increase the heat to medium-high, until the bottom layer of rice starts to caramelize, creating what Valencians call socarrat, if the rice starts to burn remove the pan from the heat immediately.
• Remove the pan from the heat and let it rest for about 10 minutes prior to serving.

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Stir Fry Crab with Salted Egg Yolk and Cheese Sauce Recipe ala Dentist Chef

Stir Fry Crab with Salted Egg Yolk and Cheese Sauce Recipe

Stir Fry Crab with Salted Egg Yolk and Cheese Sauce recipe is a fusion beetween salted egg crab sauce and cheese sauce crab. Somekind of  east meet west on a single plate, since both salted egg yolk and cheese ingredients got a nice savoury hind and guess what, both can blended into a heavenly sauce. Salted egg yolk on this recipe is added to the sauce for stir frying it, not in the batter for deep frying like my previously Crispy Deep Fried Soft Shell Crab with Salted Egg Yolk Batter Recipe.

Recipe Salted Egg Yolk Crab with Curry Leaves and Cheese

Salted egg yolk crab or kepiting saus telur asin in Bahasa is actually an easy dish recipe. The basic ingredients is about 2-3 egg yolk for every pound of crab, curry leaves, chopped garlic, salt and pepepr to taste. Some people like to add chopped chilli too within the salted egg yolk sauce. Th crab is usually coated with flour and then deep fried for about 2-3 minutes or until half done. In the other wok pan, the sauce ingredients is stif fried until bubly and fragrance and then the deep fried crab is tossed with high heat. Broth or water is added to the wok pan  for the last touch, let it boiled to make the salted egg mixture flavour penetrated even better to the crab meat.

Recipe Cheese Sauce Crab with Salted Egg Yolk and Curry Leaves

Cheese sauce crab is another quicky and easy seafood recipe. The basic ingrediens for the cheese sauce is butter, garlic, cheese, salt, pepper and some liquid to melted the cheese. Some people love to add bacon and cream too within the cheese sauce. The recomended cheese for the sauce is parmagianno-regianno, emmental, old ceddar or gouda cheese, but you can use any kind of cheese that suits for your licking. The following instruction for making cheese sauce crab is similiar with the salted egg sauce crab above. If you think cheese sauce  crab is boring, i usually bring it to the next level of taste with infused some saffron on the sauce.

Kepiting Telur Asin dan Keju, Salted Egg and Cheese Sauce Crab

Sweet, Succulent and Stringy Female Mud Crab Meat with Salted Egg Yolk and Cheese Sauce

This salted egg yolk and cheese sauce crab is using a female mud crab with roe. Even the crab roe or egg is not as full as the crab that i’m using for my Thai Green Curry Crab (Hot and Spicy Green Chilli Curried Mud Crab with Lemon Basil Leaves). The meat of this crab is much more sweeter and flaky than the full egg; i learn my lesson; you can have all what you want in one crab. The crab seller told me it’s all the matter of choice, either the meat or the roe. Virgin female crab got the most sweeter and stringy meat and the meat quality is decreased over the amount of roe on it.

Female Mud Crab with Roe or Egg, note the visible grayish green tomaley !

Crab plus salted egg and cheese is a dish that you should had only before you’ve got 30 years old. It’s too bad the that i had to tell you that the cholesterol and calories level is too damn high for elderly.Cost you more than  30 minutes on a treadmill for a single crab than. But, you can reduce the calories with either boiled or steamed the crab instead of deep fried it. Salted egg and curry leaves is the list you should had for the  authentic version, i guess it’s available on asian groceries nearby your place. The salted egg yolk is available either raw or boiled, i suggest you to buy the raw and boiled for yourself because it’s much morore fresh then. If you can resist not tho eat the salted egg white, you can diced it and add it as a garnish like what i’ve done.

Stir Fry Crab with Salted Egg Yolk and Cheese Sauce Recipe

Stir Fry Crab with Salted Egg Yolk and Cheese Sauce Recipe:

Ingredients:

• 1 medium size mud crab (i’m using 650 gr crab with roe)
• 1 tbsp lemon juice
• 4 (or more) boiled salted egg yolk, mashed
• 1 tbsp butter
• 2 tbsp oil
• 2 sprigs of curry leaves
• 1/3 cup grated cheese
• 3 cloves garlic, minced
• 2 shallots, minced
• 3 chilli or cayenne pepper
• a pinch of saffron #optional, soaked with warm water 10 minutes prior to cooking
• 1 cup water or chicken broth
• salt and pepper to taste

Instruction:

• Brush and clean the mud crab properly with running water to get rid the muddy aromas
• Season the lemon juice, salt and pepper. set aside
• Drain the liquid from the crab and deep fried it for about 2-3 minutes, set aside  (you can either steam or boiled it)
• Heat up 2 tbsp oil in a wok pan and add the butter, let the butter completely melted
• Add the shallots, garlic, chilli, saute until fragrant and slightly browned
• Add the  mashed salted egg yolk and curry leaves and let it bubbly and the curry leaves is crisp up a little bit
• Pour the broth, saffron and then add the cheese, let it boiled and then add the deep fried crab into the sauce pan
• Once the cheese is completely melted, season it with salt and peper, let it simmer for another 3 minutes
• Serve it immediately with steaming hot rice

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Recipe Bruschetta with Venison Bresaola, Cherry Tomato, Avocado Mayonaise and Brazilian Nuts Pesto

Recipe Bruschetta with Venison Bresaola, Tomato, Avocado Mayonaise and Brazilian Nuts Pesto

Bruschetta with Venison Bresaola,dressed with Avocado Mayonaise and Brazilian Nuts Pesto, Garnish and topped with Pomegranate, Cherry Tomato, Manggo and Fresh Garden Greens. I guess you didn’t need any recipe since the listed  ingredients is descrribed in the tittle.  Bruschetta is an  Italian appetizer  or antipasto consisting of crispy grilled bread that topped with  garlic, herbs, margarine or butter , salt and pepper. Several common toppings Variations may include tomato, greens, beans, cured meat, or cheese; the most popular recipe outside of Italy involves basil, fresh tomato, garlic and onion or mozzarella cheese. I’m using my Homemade Venison Bresaola for this bruschetta, but you can also replace it with Tea Smoked Salmon, Homemade Smoked Beef or Homemade Duck Prosciutto

Recipe Italian Bruschetta with Bresaola, Tomato, Greens, Pomegranate seed, Avocado Mayonaise, and Brazillian Nuts Pesto

How to make Italian bruschetta recipe is pretty easy, everybody seems nailed it. First you slice the baguette diagonally about 1 inch thick slices. Coat one side of each slice with garlic and herbs infused margarine, butter or olive oil tost dressing using a pastry brush. Place on metal baking tray then toast them with buttered side up in the top rack in your oven, so you may need to do these in batches depending on the size of your oven. Once the oven has reached 180°C, place a tray of bread slices in the oven on the top rack. Toast for 3-4 minutes, until the bread just begins to turn golden brown. After that, flip it over and brush with remaining butter mixture, toast another 2-3 minutes. Right after the bread is in room temperature, line the bruschetta in a serving platter and put the dressing above it. For prevent the bruschetta become soggy before eaten, you should put the cream or oil based dressing first  like mayounaise then put the watery ingredients like tomato. But the best option is place the tomato topping in a bowl separately with a spoon for people to serve themselves over the bread, or place some topping on each slice of bread and serve.

Recipe Bruschetta with Avocado Mayonaise and Brazillian Nuts Pesto, topped with Venison Bresaola, Tomato, Manggo and Pomegranate Seed

Bruschetta with avocado or mayonaise sounds boring, then i add some blue cheese into the dressing. The combo of those ingredients bring an acidic, creamy and yet cheesy and savoury hint. The avocado is processed into smooth cream and then  mixed with mayonaise with equal portion, right after that i adjust the amount of the blue cheese. I’m using Castello blue cheese, for making about 1 cup of the bruschetta dressing (1/2 cup avocado+ 1/2 cup mayonaise) i need about 1 tbsp of blue cheese. Becarefull when you using blue cheese, since it’s a very potent cheese. Blue cheese can easily overpowering, then you should add it little by little unti you’ve got your preferrence taste. For making the avocado mayonaise got more refreshing and kicking burst of flavour, i add some freshly grounded green peppercorn into it.

Brazilian Nuts or Brazil Nuts, Kacang Brazil

Brazilian Nuts Pesto Recipe

Brazilian Nuts Pesto recipe is an easy dressing for the bruschetta. The basic ingredients is brazilian nuts, basil leaves, roasted garlic, cheese and canola oil along with salt and pepper for taste. The recipe and istruction for making brazilian nuts pesto is actually same with my Peanut Pesto, but of course you need to replace the ingredients with brazillian nuts. Brazilian nuts or Brazil Nuts is a seed from Bertholletia Excelsa plants. The deshelled brazilian nuts is look a like a peelled jackfruit seed for me. It taste very nutty and creamy, a perfect candidade for making pesto dressing,  but actually i used to chopped it out before toasted into oven. Brazilian nuts is relatively larger than another nuts, it require twice longer time than peanut if you didn’t chop it out into smaller chunck before oven roast it. Brazilian nuts pesto is not only suits for bruschetta dressing, but also for pasta.

Recipe Bruschetta with Tomato and Venison Bresaola, dressed with Avocado Mayonaise and Brazillian Nuts Pesto

Recipe Bruschetta with Tomato and Venison Bresaola, dressed with  Avocado Mayonaise and Brazillian Nuts Pesto :

Bruschetta Recipe:

• 2 bagguets (whole wheat), crosswisely cut about 1 inch thick
• For oven toast dressing (1/4 cup margarine + 1/4 cup butter + 1 tbsp finely chopped garlic +1 tbsp mixed italian herbs)
• 100 gr homemade bresaola, thinly sliced
• Cherry tomato, thinly sliced
• Manggo, cubed
• Pomegranate seed
• Micro garden greens

Avocado Mayonaise Recipe:

• 1 cup processed avocado
• 1 cup mayonaise
• 2 tbsp blue cheese
• 1/4 tbsp freshly ground green peppercorn
• Salt  for taste

Brazillian Nuts Pesto;

• 1 cup Brazillian Nuts, chopped ,toasted
• 1 cup basil leaves
• 6 cloves garlic, roasted
• 1/2 cup canola oil
• 2 tbsp cheddar cheese
• Salt and pepper to taste

Instruction:

How to Make Avocado Mayonaise:

• Mix the avocado with mayonaise, season with salt and green peppercorn
• Add the blue cheese and stir it evenly, set aside and keep refrigerated until use

How to Make Avocado Pesto:

• Process all ingredients in blender
• Sautee the brazillian nuts pesto until it throughly cooked and the oil is dripped out
• Set aside

How to Make Bruschetta:

• Brush 1 side the bread with the toast butter dressing mixture
• Put it into oven with the butter side up and toast about 2-3 minutes until golden brown
• Brush another side with remaining butter mixture  and toast it another 2 minutes until golden brown
• Once the bread is got room temperature, line  it in a serving place
• Spread the avocado mayonaise above it and followed with brazillian nuts pesto
• Arrange another toppings and serve immediately

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Schweinshaxe Recipe, Crispy Roasted Pork Knuckle or Ham Hock (Step by Step Pictorial Recipe)

Schweinshaxe Recipe Bavarian Crispy Roasted Pork Knuckle or Shank

Homemade Schweinshaxe, an easy and simple recipe with several tips a tricks to made it. Schweinshaxe is an ancient German (Bavarian) cuisine. Schweinshaxe  is a roasted or pork knuckle/shank or ham hock . It was speciall dish for it’s crispy crackling or charred and blisterred skin with tender and juicy meat. Get it right and there’ll be a fight for the last piece. A classic roast pork just dissapointed without it, that’s why you should following several tricks that i’ll share within this post. Schweinshaxe called Stelze in Austria, the only diffrence is the marinated pork shank is preboiled before roasted. Similiar recipe in philliphine called crispy pata, the pork shank is deep fried until the skin is crispy right after the pork shank is simmerred in soy sauce based broth, don’t even bother think about the cholesterol level within it for sure.

Recipe Schweinshaxe Crispy Crackling Roasted Ham Hock or Pork Knuckle

How to make a roasted pork knuckle or schweinshaxe ??? Well, creating the blistered and charred crackling basic recipe is sounds simple enough; score the fat on top of the meat, rub salt, spice and oil into it and roast it into a hot oven. It’s not that simple actually unless you’ve got rubbery and tought pork skin rather than golden brown, blistered and crunchy. There are a lot of theories about roasted pork rind crackling; salting the meat the night before and brushing the skin with vinegar are two basic treatment. Other method is to score the skin using a sharp knife and then rub with spice, oil and sea salt into the skin. Do it right, simply score it, not too deep or too shallow , simply lines, vertical or horizonal, you choose then simply oven roasting it . This is called a direct roasted schweinshaxe, you’ll get a crackling rind then, but you won’t get your meat pork knuckle tender, flavoursome and also fragrant. This is another inconvenients associated with direct roasted  schweinshaxe recipe.

Recipe Schweinshaxe Germany Crispy Roasted Pork Knuckle or Ham Hock

Authentic schweinshaxe recipe got a tender, juice, flavoursome and also fragrance meat. Beside that, crispy crackling is also important.  For making schweinshaxe, you should choose the right pork knuckle or ham hock for this recipe. Meaty pork shank from the back leg is preferred, the frontal leg pork shank is too lean and also meatless. I devided the instruction for making schweinshaxe into two steps, first step is to tenderized and spices infused the pork knuckle and then the second step is to crisp up the skin.  In the beginning, the pork knuckle is rubbed with spiced, lay on the bed of root  veggies. Liquid added into the roasting pan to steam the pork knuckle to made the skin and meat  tender. I suggest you to add a dark beer for the liquid, but you can use regular beer, wine or stock for it too. The whole roasting pan is totally covered and sealed with alumunium foil before put in 180°C oven to make sure there’s no steam lekeage and evaporated away from the roasting pan. This slow roasting steps rendered the fat partially while tenderized the meat and also break the collagen tissues.

Carved Schweinshaxe: Crispy Crackling Roasted Pork Knuckle with Tender and Juicy Meat

Now is the steps making crispy, crunchy pork knuckle rind crackling of schweinshaxe. Right after the slow roasted pork knuckle is fork tender, score the skin and the fat layer carefully, never pierce to the meat under the skins. After that, expose your pork knuckle with electric fan to completely dry the skin. Meanwhile, preheat oven t0 250°C while you waiting your pork knuckle skin dry. Once the skin is dry, put the pork knuckle into the oven. Watch it closely, it takes about 15-25 minutes until the crackling skin is crispy and blistered, but it depend on your pork knuckle size and skin dryness. Never leave the oven because it easily turn into  burned out due to the hight temperature.

Schweinshaxe Recipe with Crispy Crunchy Crackling Skin and Tender Juicy Meat

The basic spice for making schweinshaxe is juniper berries and caraway seed, this two combo is must have spices, unless it’s not schweinhaxe enought. In Indonesia, juniper berries can be purchased in several imported gourmet supermarkets like Kemchicks, Ranch Market or Food Hall, but if you can’t access any of it, you can buy it online from trusted online groceries store RumahSegar.Com. Beside juniper berry, also pick up my truffle oil for making Homemade Smoked Salmon Ravioli Pasta with Fresh Greens and Truffle Oil,  then your groceries send all the way to Palembang  in the next day.

Recipe Crispy Crackling Roasted Pork Shank Knuckle (Schweinshaxe)

To serving schweinshaxe, the authentic bavarian kitchen usually made Spätzle (potato and egg dumplings) and Rotkohl (braised red cabbage) or Sauerkraut (pickled cabbae). The schweinshaxe is carved by inserting your knive beetween the two long bone in the middle of your roasted pork knuckle. But today i served my schweinshaxe with deep fried sweet potato and brown gravy sauce that i’ve made from the roasting liquid. The roasting liquid dripping and the rest of the veggies is processed into smooth and sauteed with a roux into a thick brown gravy sauce

Schweinshaxe Recipe Bavarian Crunchy Roasted Pork Knuckle with Juniper Berry, Caraway Seed and Dark Beer

Recipe Schweinshaxe (Germany Crispy and Crunchy Roasted Pork Knuckle or Ham Hock:

Ingredients:

• 1 meaty pork shanks or ham hock
  
• 1 tsp juniper berry
• 1 tsp caraway seed
• 1/2 tsp blackpeppercorn
• 1 tsp salt
• 2 cloves garlic, finely chopped
• 1 cup (250ml)  dark beer or chicken stock
• Mixture of large chuncy  veggies (sweet potato, celery, carrot, leek, scallion) for laying the pork knuckle

Step by Step Schweinshaxe Recipe Instruction:

• In the night before, pat dry your pork shank or ham hock

Step by Step Schweinshaxe Recipe : Pat dry the meaty pork knuckle

• Mix the juniper berry, salt, caraway seed and black pepercorn  and process it into coarsely ground. Rub your pork shank with the spices mixture, let it refrigerated overnight

Step by Step Schweinshaxe Recipe :Rub with mixture of juniper berry, caraway seed, black pepeprcorn, garlic and salt

•  Firstly in the morning, preheat oven to 180°C. Place the veggies in the bottom of baking tray and lay the pork knuckle over it. Pour the dark beer into the vegies without touching the pork shank

Step by Step Schweinshaxe Recipe : Put the veggies and lay the pork shank over it, put the dark beer!

• Cover  and seal the entire baking tray with heavy duty aluminuim foil and let and roast for about 1 and half hour.

Step by Step Schweinshaxe Recipe : Cover and seal the entire baking pan/tray with heavy duty alumunium foil!

• Once the pork knuckle is fork tender, score the skin and the fat layer under the skin with a sharp knive. Never pierce into the meat.

Step by Step Schweinshaxe Recipe : Score the skin and expose it with electric fan to dry out the skin!

• Expose the pork shank to the electric fan, let the skin is dry out. Once the skin is dry, roast it in 250°C for about 15-25 minutes, NEVER LEAVE THE OVEN and WATCH IT CLOSELY ! Once the pork crackling rind is popping out and blistered, put it out from the oven

Step by Step Schweinshaxe Recipe : Roast it in high temperature until the skin is crispy and blistered!

• Let the schweinshaxe resting before carving
• Meanwhile, save the sweet potato and deep fried it until golden brown, set aside
• Proces all the remaining gravy in the bottom of the baking tray into smooth

Brown Gravy Sauce Recipe:

• Remaining roasting dripping
• 1 tbsp butter
• 1 tbsp all purpose flour

To make a brown gravy sauce :

• Proces all the remaining gravy dripping in the bottom of the baking tray into smooth paste
• Heat up 1 tbsp butter in the heavy botto sauce pan in a low heat, add the flour and sautee it until slighly brown to make a roux
• Pour the processed gravy into the sauce pan and let it boil, add more liquid if necessary, simmet and let it thicken a little bit
• Serve the schweinshaxe with the deep fried sweet potato and brown gravy sauce

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