Roasted Garlic Pasta Spaghetti with Pan Seared Baby Scallop Recipe

roasted garlic sauce pasta spaghetti spicy tomato garlic pan seared baby scallop

Roasted Garlic Pasta Spaghetti with Pan Seared Baby Scallop

Roasted Garlic Pasta Spaghetti with Pan Seared Scallops recipe is one of my favourite meals al the time. The roasted garlic tomato for pasta is actually tomato based sauce with tons of roasted garlic. Instead of fresh tomato that usually used on roasted garlic sauce, i’m using my leftover roasted garlic from making Pan Seared Grouper Fillet with Roasted Tomato Sauce Recipe. Then you know what, i guess this must be the reason why my niece can’t stop diggin into the rosted garlic spaghetti.

Pasta roasted garlic recipe scallops spicy tomato sauce

Spaghetti with Roasted Garlic Sauce and Pan Seared Baby Scallop

Don’t get me wrong, roasted garlic got much more milder garlicky flavour than sauteed or deep fried garlic. Perfectly roasted garic got  caramelized sweet and also savoury hint, you can even barely eat it like roasted potato. Pan seared scallops with perfectly charred outside and bounchy, juicy and also crunchy meat inside will tickle your taste buds. Make sure you’ve got a “dry scallop”instean the ” wet scallop”. Scallops which threated with sodium tripolyphosphate (STPP)  called “wet scallop” while the “dry scallops” didn’t.  STPP causes the scallops to absorb moisture prior to the freezing process, thereby getting a better price per unit of weight. It’s easy to diffrenciated dry and wet scallop, “dry scallop” is usually got whitish creamy translucent color, while the “wet scallop” is usually got whitish opaque  color.

pasta with roasted garlic recipe spicy tomato sauce pasta seared scallops

Roasted Garlic and Tomato Spaghetti with Pan Seared Baby Scallop & Romaine Lettuce

recipe pasta scallops spaghetti roasted garlic tomato sauce

Slurpping Delicious  Roasted Garlic Sauce Spaghetti Perfectly Seared Baby Scallop!!

I had my first roasted garlic pasta at Mad for Garlic restaurant in Grand Indonesia  Mall, Jakarta. Mad for Garlic was a garlic themed restaurant from Korea. As i expected before, vibrant of garlicky dishes was oferred with hillarious name on it. Beside the roasted garlic pasta, 1 had vampire (or dracula) killer which is a toasted bread with garlicky dip, caprese salad (standart) and also rib eye steak with various kind of garlic. Thougt  i’m  really enjoying the roasted garlic pasta, i guess i’m not gonna spend more than 10 bucks for that simple roasted garlic pasta in Mad for Garlic restaurant no more, i got a fully bowl if it’s homemade.

recipe pasta roasted garlic tomato sauce spaghetty scallops pan seared

Roasted Garlic Pasta Spaghetti with Pan Seared Baby Scallop

Making oven roasted garlic recipe is so easy to do. Simply cut the tips end of the garlic bulp to made it a lot easier to extract after roasted, toss the garlic with olive oil and season it with salt and black pepper evenly, then lay them with the bottom side down in the oven tray. Use a big enough baking tray, so the garlic are not too crowded. You want room between them for the moisture to escape, which concentrates the garlic flavor. Bake for 30-45 minutes (depending of the garlic bulb size) in 482ºF (250ºC), or until the garlic are completely softened and wilted, and start to wrinkle and some of the them charred. The garlic bulb may take longer to roast, depending on the size and the ammount of your garlic. The oven roasted garlic will keep for about three days in the refrigerator and about 6 days if you packed it with oil, i also can be frozen for up to six months.

recipe pasta scallops spaghetti roasted tomato garlic sauce

Roasted Garlic Pasta Spaghetti with Pan Seared Baby Scallop Recipe

Roasted Garlic Pasta Spaghetti Recipe:

  • 125 gr pasta (i’m using angel hair spaghetti), cook with package instruction
  • 3-4 bulbs of roasted garlic
  • 1/2 cup roasted tomato from 1 1/2 cup fresh cherry tomato (you can replace with HOMEMADE SUN DRIED TOMATOES)
  • 1 tbsp paprika powder  (you can replace with HOMEMADE ROASTED BELL PEPPER)
  • 1/4 cup  grated parmesan cheese
  • a pinch of oregano
  • a pinch of thyme
  • Salt and freshly ground black pepper to taste
  • 2 tbsp olive oil

Instruction:

How to Make Roasted Garlic Pasta Sauce Spaghetti :

  • Put the roasted  tomato, roasted garlic  and cheese in food processor and process until form a smooth paste
  • Heat up the olive oil in a sauce pan, saute the roasted garlic sauce paste until fragrance
  • Add the liquid from cooking the pasta, season with salt, pepper, thyme, and oregano, bring to boil
  • Simmer and reduce the sauce until thicken
  • Served it with pan seared baby scallops and romaine lettuce greens
pasta roasted garlic tomato sauce seared sea scallops

Pan Seared Scallops Over Roasted Garlic Sauce Spaghetti

 

Pan Seared Baby Scallop Recipe :

  • 200 gr baby scallops (1 small package)
  • salt and pepper to taste
  • 2 tbsp olive oil

How to Perfectly Pan Seared Scallops”

  • Drain the scallops from the remaining dripping (use kitchen towel or shiever)

dry scallops how to perfect seared scallops

  • Season the scallops with salt and pepper evenly
  • Heat up the skillet  and swirl the olive oil to coating it well, wait until the skillet is smoking hot
  • Put the scallop, do not overfilled it or you’re scallops would be steamed rather than seared

pan seared scallops how to crispy seared baby scallops

  • Once the bottom turn intu crusted golden brown, flip and wait until the other side got charred too (mine was about 1 minutes each side)

how to perfect seared scallops recipe

  • Serve the pan seared baby scallops with roasted garlic spaghetti

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Pan Seared Grouper Fillet with Roasted Tomato Sauce Recipe

recipe pan seared grouper fillet roasted tomato sauce

Pan Seared Grouper Fillet with Roasted Tomato Sauce Recipe

Pan Seared Grouper Fish Fillet with Oven Roasted Tomato Sauce Recipe. Giant grouper or localy known as ikan kerapu kertang (Epinephelus lanceolatus) is on the season now in Indonesia.  I’m totally didn’t want to missed a chance to digging into it’s succulent, white and firm flesh and taste it’s  very sweet and savoury flavour. I spot the giant grouper fish fillet in the Diamond Supermarket Palembang while the fish monger try to split down the head into two equally portion. Each half of the giant grouper fish head weighed about 3 kg, can you imagine the weight of the goliath size grouper fish???

Once i had skinless grouper fillet, i love to seasoned my fish fillet before pan searing it in a sizzling hot skillet. I’m using my Homemade Garam Masala powder, turmeric powder, freshly ground black peppercorn and coarsed sea salt as a marinade, beside i drizzle some lemon juice into it. Actually, i atempt to make blackened grouper fish fIllet recipe by adding some paprika and chilli pepper powder into the marinade, just like a seasoning for my cajun style Blackened Salmon Fish Fillet, but eversince i was running out of paprika powder, i just skipped out that ingredients.

pan fried grouper fish recipe roasted tomato sauce

Pan Seared Grouper Fillet with Roasted Tomato Sauce Recipe

Making a cripy pan fried fish fillet is a little bit tricky, perfect searing in the skillet made the grouper fillet got crispy layerin the outside, while the flesh is still moist in the inside. Before making the pan seared grouper fillet, you should bring the fish fillet into chiller temperatur first if you handle frozen fish fillet. Pat dry any moisture from the thawing process and then marinade it with your preference seasoning  for about 10-20 minutes in the refrigerator. Some liquid will be dripping off  from the fillet once you finish marinating it, you should tap it with kitchen towel until all moisture  are gone. Remaining dripping liquid and then fully loaded skillet made the grouper fish fillet steamed rather than seared into crisp, that’s why i  patted it dry carefully and then seared the grouper fillet one by one.

how to pan seared fish fillet grouper pan fried roasted tomato sauce

Pan Seared Grouper Fillet with Roasted Tomato Sauce Recipe

Crispy pan seared grouper fish fillet recipe is easy. Stainless steel skillet is the best option for searing a fish fillet, never use  teflon  or any non-sticky pan or for searing fish fillet or you’ll get a pale and soggy pan fried fish fillet. Pour high smoke point oil like rice brand or grapeseed oil into the center of the hot pan, swirl it to coat the pan and let it geting smoking hot. Put the grouper fish fillets with the skin side or used to be skin side down. Turn the heat into medium low and dislodge the fish fillet a little bit by sliding or jiggling it once the fillet touch the sizzling smoking hot skillet. This step prevent the seared fillet stick with the pan. I’m using almost 3 inches grouper fillet, it’s need almost 5 minutes to reach half done. Your searing time depend on the thickness of your fish fillet, either you needed more or less than 5 minutes.  The doneness of the fish fillet could be observed just by looking at the gradation beetween translucent and the opaque white zone in the fillet. Carefully flip the fish fillet with metal spatula and let it seared for another 2-3 minutes until the fish fillet is throughly cooked or until a fork is easily inserted into it. Now you can served the crispy pan seared fish fillet with your preference sauce laying in the bottom of it. I serving my pan seared grouper fish fillet with oven roasted tomato sauce.

recipe pan fried grouper fillet seared toasted tomato sauce

Pan Seared Grouper Fillet with Roasted Tomato Sauce Recipe

Roasted tomato sauce for the pan seared grouper fillet made some kicking to the dish. Caramelized and charred roasted tomato bring a sweet and tangy flavour with a touch of smokey hint into the sauce. I also saved some of the roasted tomato as a side and garnish for plating the pan fried grouper fish fillet. I love the charred and caramelized vegetables all the way, beside tomato, i like to roast bell pepper and using it for my Roasted Red Pepper Sauce Recipe and sometimes i add some nuts, garlic and Homemade Sun Dried Tomato Recipe  with it and making Roasted Red Pepper Pesto Sauce Recipe.

pan seared fish fillet grouper pan fried roasted tomato sauce recipe

Pan Seared Grouper Fillet with Roasted Tomato Sauce Recipe

Making oven roasted tomato recipe is so easy to do. Simply cut the tomatoes in half horizontally, toss the tomatoes with olive oil and seasoning it with salt and black pepper evenly, then lay them with the cut side down in the oven tray. Use a big enough baking tray, so the tomatoes are not too crowded. You want room between them for the moisture to escape, which concentrates the tomato flavor. Bake for 45 minutes in 482ºF (250ºC), or until the tomatoes are completely softened and wilted, and start to wrinkle and some of the cut side tomato charred. The tomato may take longer to roast, depending on the size and the ammount of your tomatoes. The oven roasted tomatoes will keep for about three days in the refrigerator and about 6 days if you packed it with oil, i also can be frozen for up to six months.

Pan Seared Grouper Fish Fillet Recipe:

Ingredients:

  • 2 @ 300 gr grouper fillet (you can use any white flesh fish for this recipe)
  • 2 tbsp grapeseed oil
  • 2 tbsp butter
  • salt and pepper to taste
  • 1/4 tsp turmeric powder
  • 1/4 tsp Homemade Garam Masala
  • 1 tbsp lemon juice

How To Make Crispy Pan Fried Grouper Fillet Recipe:

  • I you using a frozen grouper fillet, thaw it t in the fridge overnight, discard the dripping liquid
  • Pat dry the grouper fillet, set aside
  • In a glass bowl, mix it with all the ingredients
  • Let in marinated in a refrigerator for about 20-30 minutes
  • Discard the dripping liquid and pat dry the fish fillet again
  • Heat up 1 tbsp oil in a skillet, add 1 tbsp butter and swirl it to coat the entire skillet surface
  • Wait until the oil start to smoking, put the fish fillet (skin on side down)
  • Turn the heat into medium low and slide the fish fillet to dislodge it
  • Wait until it the opaque  area (cooked) reach into half thickness of your fish fillet for about 4-5 minutes
  • Carefully flip the fish fillet with metal spatula, let the fish fillet seared for another 2-3 minutes
  • Check the doneness of the fish fillet, it’s done once fork can easily inserted into the thickest part of the grouper fillet.
  • Served it with roastd tomato sauce.

Oven Roasted Tomato Sauce Recipe:

  • 500 grams cherry tomato (you can use any kind of tomato)
  • 3 cloves garlic
  • 1 shallot
  • 3 tbsp olive oil, or more for drizzling the tomato
  • salt and pepper to taste
  • 1 tbsp mix Italian herbs (rosemarry, oregano, thyme, sage and marojam)
  • 1/2 cup water

How to Make Oven Roasted Tomato Sauce:

  • Preheat oven to 482ºF (250ºC)
  • Coat the baking tray wih 1 tbsp olive oi, put the tomato with cut side down
  • Put the garlic and shallots in the baking tray
  • Season it with salt and pepper, drizzle more olive oil over it
  • Roast for about 45 minutes until the tomatoes are completely softened and wilted, and start to wrinkle and some of  the cut side tomato charred
  • Transfer the roasted tomato, garlic and shallots into a food processor, process it unti smooth
  • Scrap out the baking tray with water, set aside
  • Heat up 2 tbsp olive oil in heavy bottom sauce pan, saute the roasted tomato mixture until it’s changing into more intens color and fragrance
  • Pour the baking tray scrapping water season it with more salt, pepper and mix Italian herbs
  • Let it boil and simmer it until thicken.
  • Served the oven  roasted tomato sauce with pan seared grouper fish fillet.

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Resep Nasi Bakar Isi Jamur Beras Merah(Grilled Banana Leaf Wrapped Spiced Red Rice with Mushroom)

resep nasi bakar beras merah puregreen

Resep Nasi Bakar Beras Merah Isi Jamur

Nasi bakar or literrary translated as grilled (burned) rice is an Indonesian rice dish which is sounds impossible to do without any wrapper. Traditionally, nasi bakar usually wrapped in banana leaf before grilled over arang batok kelapa or coconut shell charcoal.  The wrapped nasi bakar mixture is secured with lidi or coconut leaf wooden stick, then finished by grilling until the banana leaf is browned and blistered. Eversince the nasi bakar mixture is throughly cooked, grilling prior serving mainly to enhanced the smoke flavour and to heat up the nasi bakar. The charred and toasted rice layer underneath the banana leaf was the best part of nasi bakar, similiar to socarrat of my Paella alla Valenciana, Spanish (Valencian) Paella with Chicken, Rabbit, Snail and Vegetables.

resep nasi bakar jamur beras merah red rice banana wrapped grilled

Nasi Bakar Beras Merah Isi Jamur

Nasi bakar derived from nasi timbel, a Sundanese descent (West Java) simple hot steamed rice that wrapped in banana leaf. Nasi bakar got a nice scent of banana leaf and also smoky flavour due to the prior grilling. Nasi bakar usually lightly seasoned with garlic, red shallots and some kencur or sand ginger that traditionally mortarred in cobek or shaved stoneware from basalt stone. Nasi bakar loaded with dry seafoods, meats and also coconut milk to give a savoury hint into it. Common stuffing for nasi bakar is ikan teri or dried anchovies, telur bebek asin or salted duck egg, ikan asin or salted fish,  juhi or dried squid, chuncky sauteed and seasoned chicken, beef, tempeh, tofu or mushrooms. Nasi bakar parcels usually opened just before serving and topped with sambal terasi or shrimp paste chilli sauce.

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Nasi bakar resep beras merah organik puregreen
PUREGREEN Red Rice: Nice Soft, Fluffy, Moist and Fragrant

 

resep nasi merah bakar jamur

Spiced Red Rice with Oyster Mushrooms Wrapped In Banana Leaf and then Grilled, Served with Sambal Terasi

Nasi Bakar jamur beras merah puregreen resep indonesia

Resep Nasi Bakar Beras Merah Isi Jamur (Grilled Banana Leaf Wrapped Spiced Red Rice with Mushroom):

Ingredients:

  • 2 cups cooked red rice, read the package instruction to cook it (200 gr nasi beras merah   matang)
  • 1/5 cup coconut milk (50 ml santan encer )
  • 1 cup  fresh oyster mushrooms (100 gr jamur tiram segar)
  • 1 spring onion, thinly slice (daun bawang)
  • 2 salted eggs, diced (2 buah telur asin)
  • 1/2 cup diced carrot (50 gr cincangan wortel)
  • 1/2 cup meat floss (30 gr abon)
  • 1 dry sausage, thinly sliced, can be replace with beef jerky or dendeng daging, thinly sliced
  • 2 cayenne chilli pepper, thinly sliced (cabe merah)
  • 1 large tomato, deseeded, diced (tomat)
  • 1 tbsp olive oil for stir frying (minyak zaitun)
  • salt and pepper to taste
  • banana leaf for wrapping
  • coconut leaf wooden stick (lidi) for securing the banana leaf parcell
resep nasi bakar isi jamur beras merah puregreen

Nasi Bakar Ingredients

Spice Paste (Bumbu Halus):

  • 3 cloves garlic (bawang putih)
  • 6 red shallots (bawang merah)
  • 1 cm sand ginger (kencur)
  • 1/4 tsp Homemade Garam Masala (bumbu kari bubuk)

Instruction:

  • Heat up 1 tbsp olive oil in a wok pan, saute the spice paste until fragrance
  • Add the sliced chilli ,oyster mushrooms and carrot, stir occationally
  • Pour the coconut milk, bring to boil and season with salt and peper
  • Add the cooked PUREGREEN organic red rice, stir occationally, lower the heat and cover the pan with lid until the liquid evaporated
  • Add the salted egg, tomato, beef floss, dry sausage, and sping onion, mix it evenly, set aside
  • Clean the banana leaf and exposed with flame to made it flexible and and workable, set aside
  • Place a banana leaf with the shiny side up,  Put 2/3 cup of red rice mixture in the middle of the leaf.
  • Mold the red rice mixture, take the leaf edge closest to you and fold it over rice.
  • Using both sets of fingers, tuck leaf edge under the rice and roll to enclose filling completely.
  • Roll it as tightly as possible into a compact cylinder.
  • With the seam-side down, smooth your fingers across the cylinder to gently flatten and fold both ends under to form a nice packet
  • Secure both end with lidi or you can using staples for doing this, set aside
  • Do this until all red rice mixture is wrapped in banana leaf
step by step resep membuat nasi bakar

Nasi Bakar Parcell, Ready for Grilling

  • Heat up the metal grill pan, grill the nasi bakar until the banana leaf is charred and browned
resep nasi bakar beras merah

Grilled Banana Wraped Spiced Red Rice with Oyster Mushrooms a.k.a Nasi Bakar

  • Open the nasi bakar banana leaf parcell and served it with sambal terasi

TIPS:

  • If you didn’t directly grilled the nasi bakar, you can steamed it first before grillling to make the inner part of nasi bakar is throughly heated
  • If you had left over nasi bakar, wrap it in alumunium foil, it could last for about 3 days in the fridge,  steamed it throughly before grilling and serving
  • Nasi bakar parcell last for about 1 month in a freezer, thaw it completely and steamed it throughly before grilling and serving.

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

filet mignon recipe tenderloin wagyu bacon wrapped

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 medalion steak

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 filet mignon beef wagyu tenderloin bacon wrap medalion

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.

filet mignon wagyu tenderloin bacon wrapped recipe

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.

filet mignon recipe wagyu tenderloin medallion bacon wrapped

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 mashed potato dill parsley recipe

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 tenderloin wagyu premium beef medalion fillet

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

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
how make filet mignon bacon wrapped tenderloin recipe step by step

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 valenciana recipe chicken rabbit snails spanish rice

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 paella valenciana rabbit snail paella spanish rice saffron

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.

canned snail escargot for paella recipe

Wongcoco Escargot, Canned Snail or Escargot in Chilli Sauce

escargot snail recipe canned wongcoco

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 paella valenciana spanish saffron rabbit chicken snail escargot

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 valencian paella chicken rabbit snail spanish rice

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.

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Paella alla Valenciana

bottom scrapped rice valencian paella recipe socarrat

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 paella valencian spanish snail escargot chicken

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 recipe ingredients

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

bruschetta venison avocado pesto recipe

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

bresaola bruschetta recipe avocado mayonaise pesto

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.

venison bresaola bruschetta avacado brazilian nuts pesto recipe

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.

brazillian nuts

Brazilian Nuts or Brazil Nuts, Kacang Brazil

brazilian nuts pesto

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.

bruschetta recipe bresaola avocado tomato pesto brusceta

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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