Peanut Crusted Roasted Whole Beef Tenderloin, Stuffed with Spinach, Mozarella Cheese, Chorizo and Gorgonzola Butter

stuffed beef terderloin spinach mozarella cheese chorizo peanut crusted whole beef tenderloin

Peanut Crusted Whole Beef Tenderloin, Stuffed with Spinach, Mozarella Cheese, Chorizo and Gorgonzola Butter , Served with Roasted Jalapeno Pepper Sauce

Peanut crusted beef tenderloin stuffed with spinach, chorizo, mozarella cheese and spicy gorgonzola blue cheese butter. This recipe is inspired by a from my friend Liz Berg of  Thatskinnychickcanbake.com recipe, Gorgonzola Mushrooms Stuffed Beef Tenderloin Recipe. Instead using crumbled gorgonzola cheese, i add my homemade spicy gorgonzola butter recipe with basil, chili and caramelized shallots for this recipe. Spinach stuffed tenderloin with peanut and mustard crust is looks so fancy and elegant dish, even sounds quite an effort but actually you can easily apply this recipe in your very own kichen. Try this spinach, cheese and chorizo stuffed roasted whole beef tenderloin with crusted peanut layer to impressed your relatives in a special occations gathering party or even on  romantic candle light dinner with your girlfriend, just make sure that she isn’t some sort of tree-hugging vegan chicks.

Recipe peanut crusted beef tenderloin stuffed spinach mozarella cheese chorizo gorgonzola filled whole tenderloin

Peanut Crusted Whole Beef Tenderloin, Stuffed with Spinach, Mozarella Cheese, Chorizo and Gorgonzola Butter , Served with Roasted Jalapeno Pepper Sauce

peanut crusted tenderloin oven roasted whole beef tenderloin

Crispy and Crunchy Peanut Crusted Roasted Beef Tenderloin

Peanut crusted tenderloin is the first seducing layer on this dish. The peanut is lighly toasted and roughly chopped,  covering all over the whole beef tenderloin. The peanut crusted spinach stuffed beef tenerloin then popped in into the oven and roasted until got a crusted and nice golden brown color. You may combine or adjust the peanut with your favourite nuts for this recipe, instead peanut, you can use walnut, almond, cashew, Macadamian or Brazilian nuts, or any available nuts nearby your place. Just like my Pistachio Nuts Crusted Lamb Rack with Feta Cheese and Spinach Stuffing Recipe, the crusted nuts layer need some bonding agent to made it stick better to covering the beef tenderloin surface. I’m using a mixture of honey mustard and egg yolk as a glue for the peanut crust layer.

Spinach Stuffed Beef tenderloin fillet filled with cheese gorgonzola butter chorizo sausage

Fully Loaded Butterflied Beef Tenderloin with Spinach, Mozarella Cheese, Chorizo and Gorgonzola Butter

Now were talking about the stuffing for the whole beef tenderloin, just look at the photograph and you can tell me all the goodness loaded on the butterflied tenderloin. The stuffing for the whole tenderloin is sauteed spinach with garlic and basil, sliced genuin Spanish chorizo, thick sliced mozarella cheese and sliced gorgonzola blue cheese butter. I spread the ttuffing evenly, but not covering about 1 inch from the edge of the flatened beef tenderloin. I did this to k kept the stuffing inside the denderloin and not burst out when you roast in in the over. DO NOT OVERFILLED the beef tenderloin, too much filling might made the stuffed tenderloin explode out from the tenderloin, eventhough it won’t ruined the taste but it’s won’t be plateable.

spinach stuffed roasted beef tenderloin whole beef filet peanut crusted gorgonzola chorizo stuffing

Spinach and Cheese Stuffed Beef Tenderloin, Totally Seducing!

You can adjust the stuffing for the tenderloin as your licking preference, other delicious veggies stuffing for beef tenderloin could be caramelized onion or cabbage, sauteed kale or swiss chard etc.  Plenty of cheese selection instead of mozarella may loaded in to stuffed the beef tenderloin, soft cheese is preferred becauce it’s easier to melt; goat cheese, feta cheese, camembert, brie etc. Another  savoury kick beside chorizo is bacon, anchovies or other dry cured meat or sausage. A few slice of butter added to kept the beef tenderloin stuffing moist and flavoursome.

recipe beef tenderloin stuffed with spinach mozarella cheese gorgonzola whole tenderloin roasted peanut crust

 Stuffed Whole Beef Tenderloin with Spinach, Mozarella Cheese, Chorizo and Gorgonzola Butter , Served with Roasted Jalapeno Pepper Sauce

Tenderloin is tenderloin and it’s literrary because tenderloin not much taking effort for the cow’s movement. Beef tenderloin cut is lean and least affected by the fat marbling grading, you should check the cross section of grade 3 marbling point tenderloin to grrade 12 marbling point wagyu tenderloin, you’ll find not much different on the ammunt of of white fat distributes between the muscles on it.  This makes the cheap tenderloin is just as tender as the insanely pricey wagyu tenderloin. The difference between the  pricey beef tenderloin such as US Black Angus, Wagyu, Kobe etc from the cheap ones is on the flavour, the pricey beef might be take from a cattle that feed with best selection of whole grain, corn, nuts, fresh grass and stuffs, this made the the meat is got more complex flavour. For any stuffed beef tenderloin recipe, i suggest you choose the regular tenderloin. Regular beef tenderloin is preferred since we add another flavour into it, while the pricey gourmet tenderloin is already flavoursome, lighly seasoned and seared in a sizzling hot skillet is just perfect to prepare it.

whole beef tenderloin recipe stuffed with spinach cheese

Whole Beef Tenderloin

roasted whole tenderloin recipe stuffed with spinach gorgonzola blue cheese chorizo beef filet

Medium Done Roasted Spinach Stuffed Beef Tenderloin with Peanut Crusted

I like my oven roasted whole beef tenderloin with spinach, cheese and chorizo stuffing served medium done. Medium done whole beef tenderloin means the internal temperature when you put the meat temperature gauge in the middle of the thickest part must reach at least 145-155F or about 63-68°C. This temperature enought to melt the blue cheese butter stuffing and also soften the mozarella cheese and the internal meat slighly pink and lighly firm. Your roasted tenderloin would be a fest with the crunchy peanut crust, gooey melted mozarella cheese with a burst of melted spicy gorgonzola cheese butter flavour and it’s all rolled in a tender and juicy beef tenderloin. Just look into the photograph of sagital section of my spinach and cheese stuffed beef tenderloin above, it’s all perfect if you ignored my lack of knive skills.

Recipe Stuffed Beef tenderloin with Spinach cheese chorizo peanut crusted beef loin

My Plate of Medium Done Roasted Beef Tenderloin

Recipe roasted tenderloin with mozarella cheese melted stuffed beef filet spinach gorgonzola butter chorizo

My sister’s feast: well done Roasted Beef Tenderloin with Spinach Stuffing and More Melted Mozzarella Cheese and Toasted Peanut

My sister is pregnant and i insist that she never ever eaten any soft of medium rare or even medium done meat, including this seducing roasted whole tenderloin with peanut crust and cheesy spinach stuffing. So please, to ya’ll mommy to be, stop bitching about pleasing your taste buds, i’m pretty sure you didn’t want to risk your baby with parasites or food poisoning from unsufficient cooked meat either. I even cooked my Balinese Style Grilled Baby Back Ribs Recipe until well done for her.  So then to served this tenderloin well done for my sister, i put the leftover toasted peanut in the bottom of the pan, then put the sliced spinach stuffed tenderloin on top of it and put extra mozarella cheese to cover it, popped it into the oven and broiled until the cheese melted and slighly charred. I eat a tiny bite of the well done tenderloin and it’s incredibly quite moist and tender, i guess the stuffing really paid an effort on it.

roasted beef tenderloin stuffed with cheese spinach beef filet loin peanut crust

Peanut Crusted Roasted Whole Beef Tenderloin, Stuffed with Spinach, Mozarella Cheese, Chorizo and Gorgonzola Butter, Served with Roasted Jalapeno Pepper Sauce Recipe

The roasted whole beef tenderloin with spinach, cheese and chorizo stuffing served with roasted jalapeno pepper sauce. The basic recipe is the same with my previously Roasted Bell Pepper Sauce , i just replace the same amount of sweet bell pepper with deseeded jalapeno pepper. You can enjoy it with any carbs, Mashed Potato, Mashed Sweet Potato, Truffle Oil and Dill Mashed Potato, Saffron Infused Mashed Potato, or even Deep Fried Spicy Cassava, but i prefer mine with red rice salad.

Peanut Crusted Whole Beef Tenderloin, Stuffed with Spinach, Mozarella Cheese, Chorizo and Gorgonzola ButterRecipe :

  • 1 whole beef  tenderloin (about 1-11/2 kg)
  • 1 tbsp mix herbs (rosemarry and thyme)
  • 1 tbsp Homemade Garam Marsala
  • salt and pepper to taste
  • 1 tbsp olive oil for pan searing

Peanut Crusted Roasted Beef Tenderloin Recipe:

  • 200 gr peanut, lightly toasted and coarsly chopped
  • olive oil spray
  • salt and pepper to taste

Mustard Coated Beef Tenderloin Recipe:

  • 1 tbsp dijon mustard
  • 1 egg yolk, mixed well as a glue for the peanut crust layer

Spinach and Cheese Beef Tenderloin Stuffing Recipe:

  • 200 gr spinach, sauteed with oil and basil until all excess moisture evaporated, finely chopped
  • 100 gr mozarella cheese, cut into thick julienne cut
  • 1/2 chorizo, thinly sliced
  • 50 gr Homemade Gorgonzola Blue Cheese Butter

How to Make Peanut Crusted Whole Beef Tenderloin, Stuffed with Spinach, Mozarella Cheese, Chorizo and Gorgonzola ButterRecipe :

INSTRUCTION:

  • Clean and then pat dry your whole beef tenderloin, remove the fat and silver skin (thin, pearlescent membrane running along top of tenderloin)
  • Rub half of the spice and herbs to the beef tenderloin, marinade for about 2 hours in the fridge,
  • Preheat oven to 200°C
  • Pat dry the beef tenderloin, carefully butterfly the beef tenderloin and then flatened with meat hammer or use the dull side of your knive.

butterflied beef tenderloin flatened loin stuffed cheese spinach chorizo

  • Season the flatened or butterflied beef tenderloin with the remaining half of the herbs and spices.

recipe beef tenderloin flatened stuffed with herbs spinach cheese blue cheese butter and chorizo rosemarry

  • Spread the sauteed spinach and basil over the butterflied beef tenderloin, and then  arrange the sliced chorizo, mozarella cheese  and Homemade Gorgonzola Blue Cheese Butter over it. let the stuffing didn’t touch about 1 inch from the edge.

Beef Tenderloin Stuffed Spinach Mozarella cheese chorizo blu cheese butter rolled

  • Gently fold and roll the beef tenderloin, make sure all stuffing are sealed with the tenderloin meat

stuffed beef tenderloin with cheese spinach gorgonzola mozarella chorizo rolled whole beef tenderloin

  • Tide the spinach and cheese stuffed beef tenderloin with butcher twine

Tide up stuffed beef tenderloin with string rolled whole tenderloin

  • Meanwhile, heat up the olive oil in the cast iron pan until smoking and sizzling hot
  • Sear the rolled whole beef tenderloin  all over the surface to sealed the juice and fixed the spinach and cheese stuffing

Seared Beef tenderloin stuffed spinach cheese chorizo sausage filled beef loin

  • Let the pan seared whole beef tenderloin rest for about 5 minutes

seared whole beef tenderloin stuffed with spinach mozarella cheese gorgonzola rolled beef loin fillet

  • Discard the butcher twine from the stuffed beef tenderloin and pat dry from the dripping a lil bit more

rolled beef tenderloin remove string stuffed spinach

  • Smear the pan seared whole stuffed beef tenderloin with the mustard coating glue

mustard coated beef tenderloin peanut crusted beef fillet

  • Dip the seared and stuffed beef tenderloin into the lighly toasted peanut mixture

recipe peanut crusted beef tenderloin mustard coated beef fillet

  • Make sure all over the surface of the beef tenderloin covered with toasted beef tenderloin

peanut crusted beef tenderloin recipe mustard coated beef fillet

  • Spray evenly the peanut crusted layer with good quality olive oil, put it into the preheated oven

oven roasted beef tenderloin whole peanut crusted stuffed with spinach cheese chorizo

  • Let the the spinach, cheese and chorizo stuffed beef tenderloin roasted until the internal temperature reach about 65°C for medium done, this take about 30-45 minutes, depend on the size fo your beef tenderloin
  • Take out the pean ut crusted beef tenderloin and stuffed with spinach, cheese and chorizo from the oven, let it reast for about 5 minutes until the meat absorb the dripping evenly
  • Carefully crved the roasted stuffed beef tenderloin and served it with ROASTED JALAPENO PEPPER SAUCE

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Recipe Beef Tenderloin Steak Blue Cheese Butter with Chili Basil Caramelized Shallots Butter Recipe

 

tenderloin steak with gorgonzola blue cheese butter recipe with chili basil and caramelized shallots

Dry Aged Tenderloin Steak with Spicy Chili Basil Gorgonzola Blue Cheese Butter

Tenderloin steak with spicy gorgonzola blue cheese butter is a hearthy, easy and yet elegant dish for a romantic dinner or other special occation. Sure you can impressed your guess of your love one within, even the preparation is so easy. Take out the tenderloin steak about 30 minutes prior to cooking and let it reach room temperature, meanwhile, prepare the ingredients for the spicy chili and basilblue cheese butter. Obviously, everybody love tenderloin, especially the tips of it that usually called filet mignon in france. I had served tenderloin many ways, Tenderloin Steak with Roasted Garlic Sauce, Tenderloin Filet Mignon with Red Wine Demi Glace Sauce  or even cured it into Homemade Tenderloin Beef Bresaola. This tenderloin with chili basil blue cheese butter is another great option to cook tenderloin steak.

gorgonzola blue cheese butter tenderloin steak recipe dry aged beef tenderloin with chili basil butter

Gorgonzola Blue Cheese Butter over Tenderloin Steak with Pan Fried King Oyster Mushrooms

Tenderloin is a lean muscles or meat which not much taking effort for the cow’s movement. Tenderloin is tender, just like how it’s named. Tenderloin cut is least affected by the fat marbling grading, you should check the cross section of grade 3 marbling point tenderloin to grrade 12 marbling point wagyu tenderloin, you’ll find not much different on the ammunt of of white fat distributes between the muscles on it.  This makes the cheap tenderloin is just as tender as the insanely pricey wagyu tenderloin. The difference between the  pricey wagyu tenderloin from the cheap ones is on the flavour, the pricey beef might be take from a cattle that feed with best selection of whole grain, corn, nuts, fresh grass and stuffs, this made the the meat is got more complex flavour.

tenderloin steak blue cheese butter recipe spicy chili basil butter

Tenderloin Steak with Spicy Chili Basil and Caramelized Shallots Blue Cheese Butter

I love dry aging and curing meats at home, my previously 2 days dry aged Kobe Beef Ribeye with Creamy Mushrooms Sauce using Heston Blumenthal perfect steak method turn out really good. The steak is tender, juice and really beefy, so then i really need to give this home fridge beef aging method to the next level.  Seaching all over the internet for home dry aging beef method made me stumble upon to Seriouseats Complete Guide to Dry-Aging Beef at Home, the author describe that individual steak with a thickness 1 1/2 inches or less that dry aged for a week turn into inedible dried out meat. 7 days dry aged beef at fridge left you about 1 cm thickmess of edible meat after you trimming the hard and moldy layer and this means impossible to cookit lower than well-done.

dry aged beef tenderloin  steak how to trimming dry skin dried aged beef filet loin

14 Days Dry Aged Beef Tenderloin, Trimmed Off, Note the Dark Red Color!

I gotta proved this easy homemade beef aging using fridge theory myself. So then i went to the fresh market and asked the buther to cut 2 tenderloin steaks with about 6-7 cm (2-2 1/2 inches) thickness for each of it. I’m using a regular cattle tenderloin for this project, regular beef tenderloin means the beef even didn’t given any marbling point grading. Nothing to worried about, if the result is compeletely big fat zero i’m not gonna feeling really bad about it anyway. The meat, check! now the fridge must be totally cleaned out from other veggies and herbs, otherwise it’s gonna be ruined the meat. All the fresh ingredients including veggies, potatoes, fruits and herbs is put in a air sealed tupperware. The beef tenderloin got the second rack of my fridge all for itself to let the air surrounding the meat circulates better. I left the beef tenderloin lay in a shallow metal rack for seven days in my fridge without any wrapping and flip it every 2 days. I set the fridge in the “dry mode” and kept the fridge door closed unless i really-really need to get things out of it because to often opening the door made temperature inside the fridge fluctuated and it’s undesireable in dry aging beef.

gorgonzola blue cheese butter tenderloin steak recipe dry aged beef tenderloin with chili basil butter

Dry Aged Beef Tenderloin Steak with Blue Cheese Butter

Right after the tenderloin beef dry aged for 14 days in the fridge, i observed the meat layered by a waxy crust without any spot of white mold in the bottom and it’s pretty normal for dry aged beef. I trimmed the hard waxy layer all over the surfave of the beef tenderloin and left about 4-5 cm (1 1/2-2 inches) thickness of edible meat. The 14 days dry aged tenderloin got a bloody dark red color with a distinct beefy smells. The texture of 14 days dry aged beef tenderloin is more bounchy compare to the fresh ones due to the moisture loss.  The verdict of my dry aged tenderloin according to my taste buds, the steak is really tender and melt in mouth, i really mean it for real. For more complexion of beef flavour on your dry aged tenderloin, you can continue to dry aged beef to 45 or 60 days,  don’t get hesitate that your beef gonna be completely drained out because it wont. Right after the first two weeks of aging, the muscle fibers closely packed and seal the moisture from the inner side meat. In the other hand, the enzyme continued to break down the muscle and developing more complex flavour. The 14 days old and 45 days old dry aged beef  gonna had almost the same thickness of dry waxy layer of meat to be trimmed off.

blue cheese butter recipe gorgonzola chili basil caramelized shallot butter

Spicy Blue Cheese Butter Ingredients

blue cheese  gorgonzola butter how to chili basil butter shallots caramelized recipe

Gorgonzola Blue Cheese Butter with Chilies, Lemon Basil, and Caramelized Red Shallots

The gorgonzola blue cheese butter for my 14 days dry aged tenderloin steak in this recipe is really simple and yet burst with flavour. I mixed roughly chopped basil, sauteed and caramelized chopped  red shallots and chilies, then stir it with gorgonzola blue cheese and clarified butter. The gorgonzola cheese butter got a really complex flavour, sweet from the caramelized shallots, nutty from the clarified butter, spicy hot from the chilies, herbs fragrance of Thai lemon basil and all of that overwhelm with salty and pungent blue cheese. All the ingredients must be chilled before mixed, then after mixed well i put it in a cling wrapping plastic and then rolled it to assemble a cylindrical log. Wrapping it once more with alumunium foil made it chilled even better in the fridge. The spicy chili and basil blue cheese butter log than cut into a thick coin and place over the tenderloin steak, melt a little bit and there you go to enjoy it.

dry aged tenderloin steak blue cheese butter gorgonzola chilli basil butter caramelized shallots recipe pan fried mushrooms

Dry Aged Tenderloin Steak with Semi Melted Chili Basil Blue Cheese Butter

steak with blue cheese butter recipe tenderloin steak chilli basil butter pan fried mushrooms

Tenderloin Steak with Melted Blue Cheese Butter

This spicy chili and basil gorgonzola butter using clarified butter that really had a lower temperature melting point compare with the regular butter. Blue cheese butter with clarified butter is so easy to melt as you see in the photograph, so i need to keep it chilled before serving instead it’s spreadable rather than plateable. Clarified butter is renderred butter without the milk content, that’s why the clarified butter color is yellow instead of white. Clarified butter got a nutty flavour, a complex combination of almond and peanut. You can use regular butter for a better presentation, it’s hold it’s form and pretty easier to photograph as well.

recipe dry aged tenderloin steak blue cheese butter sauce garlic chili basil sauteed mushrooms recipe

Recipe Dry Aged Tenderloin Steak with Spicy Gorgonzola Blue Cheese Butter

Dry Aged Tenderloin Steak Recipe with Spicy Gorgonzola Blue Cheese Butter:

Ingredients :

  • 2 @ 25o gr 14 days dry aged tenderloin stek
  • 1 tbsp olive oil
  • 1 tbsp melted butter
  •  seasalt and freshly grounded black peppercorn

How to Cook Dry Aged Tenderloin Steak with Heston Blumenthal Method:

  • Take your dry aged tenderloin steaks out of the fridge for a couple of hours until reach the room temperature
  • Rub all the dry aged tenderloin  steak with salt and black peppercorn and make sure it coated evenly
  • Heat up your griller until as hot as it could be
  • Set your stopwatch to countdown the time
  • Pour the  olive oil and melted butter to the dry aged tenderloin steak
  • Grill the dry aged tenderloin  steak and let cook it for 15 seconds.
  • Flip the tenderloin steak over and over again every 15 seconds until it’s got a nice charred and crusted surface for about totally 1 minutes (i’m using 250 gr tenderloin steak, you need about 2-3 minutes for larger steak)
  • Check the tenderloin beef steak doness (medium rare is preferred) with meat thermometer (135F for medium rare)
  • let it rest for at least 2-3 minutes (i’m using 250 gr tenderloin steak, you need about 5 minutes for larger steak)
  • Served the perfectly grilled dry aged tenderloin steak with the spicy chili basil blue cheese butter.

Gorgonzola Blue Cheese Butter with Chili, Basil and Caramelized Shallots Recipe:

  • 20 gr finely chopped chilies (deseeded first to reduce the hotness)
  • 5o gr finely chopped red shallots
  • 30 gr finely chopped fresh lemon basil leaves
  • 50 gr crumbled gorgonzola blue cheese
  • 100 gr clarified butter
  • lime zest*optional
  • Salt and freshly ground black pepper to taste
  • 1 tbsp olive oil
  • Plastic cling film for wrapping and rolling thegorgonzola butter
  • Alumunium foil for wrapping the gorgonzola butter

How to Make Chili Basil Gorgonzola Butter :

  • Heat up the olive oil in a sauce pan, saute the  red shallots and chilies over medium low heat until browned and  caramelized for about 5 minutes, set aside and chilled in the fridge
  • Lay a  plastic cling film in a table, set aside
  • In a glass bowl, mix all ingredients until well blend
  • Put it in over the cling film and then roll it to made a cylindrical log
  • Wrap it with alumunium foin and let it refrigerate until set
  • Serve the spicy chili basil blue cheese butter  with the dry aged grilled tenderloin steak

 Fun Dentistry Fact:

Cleaning your tonge right after you brush your teeth reduced the amount of bad germs that produce volatil sulphuric compound in your mouth and prevent halitosis or bad breath. You can use tonge scrapper or tonge cleaner and scrapping the rear of your tonge to remove any slimey semi solid saliva.

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Seared Scallops in Herbs Brown Butter with Balsamic Vinegar and Mushroom Soy Sauce Reduction

seared hokkaido scallops balsamic reduction mushrooms soy sauce pan fried scallops

Seared Hokkaido scallops recipe in herbs infused brown butter, then served with balsamic reduction that mixed with mushrooms infused light soy sauce. The scallops outside is charred and crusted with remaining tender and moist meat inside, the natural sweetness of Hokkaido scallops  meat packed with nutty and fragrant herbs brown butter. The balsamic vinegar and mushrooms infused soy sauce reduction got a salty, sweet, tangy and mushroom umami flavour. Damn delicious fusion scallops dish!!!

seared scallops hokkaido balsamic reduction brown butter mushrooms soy sauce

Pan seared scallops with perfectly golden brown charred and crunchy outside, bounchy and juicy meat inside will tickle your taste buds. Make sure you’ve got a “dry scallop” instead the ”wet scallop” for this recipe. 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 diffrenciate the “dry” and “wet” scallop, “dry scallop” is usually got whitish creamy translucent color, while the “wet scallop” is usually got whitish opaque  color. Fresh scallops suit for every recipe, you can make Steamed Scallops with Garlic and Ginger Recipe, Steamed Sea Scallop with Black Bean Sauce and Served with Rice Glass Vermicelli, Roasted Garlic Pasta Spaghetti with Pan Seared Baby Scallop Recipe, or  Baked Scallop with melted Cheese And Herbs (Scallop Morney) Recipe.

hokkaido scallops recipe how to seared scllops with brown butter perfect crustI’m using a Japanese Hokkaido scallops for this seared scallops recipe, the most popular pricey gourmet scallops from Hokkaido Island  in northen Japan. The Hokkaido scallops is tender, sweet, and less stringy compare to USA scallops or Callo de Hatcha scallops that i dehydrated and use for making Chinese Dried Scallops or Conpoy Rice Porridge Recipe.  I’m buying vaccum packed Hokkaido scallops with sashimi grade, which is ideal too for making scallops sashimi (raw sliced scallops). There are approximately 15 of these Japanese scallops in a 500 grams package, these Hokkaido scallops are the bigggest scallops i ever seen. I thawed the frozen scallops by put  the package in fridge overnight asthe package instruction. Raw Hokkaido scallops got white creamy beige or light blonde color and all the scallops meats color become white when cooked.

seared scallops recipe balsamic reduction sauce mushrooms sauce recipe pan fried hokkaido scal;ops

Pan seared scallops with brown butter and herbs in this recipe got all savoury goodneess. The herbs infused brown butter for searing the Hokkaido scallops got nutty aromas with herbs burst of refreshing flavour. I love brown butter, no one could ever regret the brown butter in any dish, especially when it’s using for cooking seafood like my recently Roasted Spinny Lobster with Garlic Brown Butter Recipe. Making brown butter is a little bit tricky, you should know that brown butter made from regular butter that heated until the butter’s milk content solidified and browned, a little longer cooking made the brown butter turn into black burn butter.  To making the herbs brown butter, cut up the butter into pieces and place in a heavy bottom skillet. Melt the butter on medium low heat and swirl it goodly, allow the butter to foam up and recede. Watch carefully. After a few minutes, the milk solids will form and sink to the bottom. Once the milk solids begin to turn brown caramel-colored, the butter will have a lovely nutty aroma and then you need to add herbs and olive oil to slow the cooking process a little bit and prevent the brown butter got burn.  Add your patted dry Hokkaido to herbs brown  butter sauce.  To perfectly seared the scallops,  do not overfilled the skillet to let some space beetween the scallops to let the steam escape. Flip the scallops once after the bottom side of the Hokkaido scallops turn brown and crusty, then let the other side browned too. You want the inside of your seared Hokkaido scallops medium rare when you remove it from the pan, the remaining heat continue to cooking it untill medium done.

seared scallops with balsamic vinegar reduction mushrooms soy sauce recipe

I served my seared Hokkaido scallops with herbs brown butter with balsamic reduction sauce, but not a  regular balsamic reduction. I add infused the balsamic reduction with flavour of caramelized onion and deglazed with mushooms light soy sauce. I found  a small bottle of ready to use mushrooms infused light soy sauce for steaming fish in chinese grogeries. To made balsamic and mushrooms soy sauce reduction add a tablespoon of oil in a sauce pan, sautee chopped onion until caramelized, then pour a half cup of balsamic vinegar and a half cup of mushrooms infused soy sauce, bring it to boil over medium heat then add half teaspoonfull of sugar.. Once the sauce boil, turn down the heat so that boil reduces to a simmer. Stir occasionally and allow to simmer until the vinegar and the soy sauce has reduced by at least half (thin consistency reduction) or more (thick syrupy consistency). Never increase the heat to fasten the reduction process, unless you want to be left with a stiff, hardened candy mess. I like my balsamic reduction very thin, so i can mix it with the remaining herbs brown butter for searing the Hokkaido scallops.

scallops recipe pan seared balsamic reduction sauce with mushrooms soy sauce brown butter

 Seared Scallop with Herb Brown Butter Recipe :

  • 500 gr scallops (about 15 scallops)
  • salt and pepper to taste
  • 1 stick butter (125 gr), cut itu cubed
  • 1 tablespoon of chopped mix fresh herbs (rosemarry, thyme, parsley and sage)
  • 2 tbsp olive oil

How to Perfectly Pan Seared Scallops:

  • Drain the scallops from the remaining dripping using kitchen towel
  • Season the scallops with salt and pepper evenly

how to perfectly seared scallops brown crust outside soft juicy inside scallop recipe brown butter scallops

  • Heat up the skillet  and swirl the butter to coating it well, allow the butter to foam up and recede
  • Watch carefully, after a few minutes, the milk solids will form and sink to the bottom.
  • Once the milk solids begin to turn brown caramel-colored, the butter will have a lovely nutty aroma and then you need to add herbs and olive oil to slow the cooking process a little bit and prevent the brown butter got burn
  • Put the scallop, do not overfilled it or you’re scallops would be steamed rather than seared
  • Once the bottom turn intu crusted golden brown, flip and wait until the other side got charred too
  • Wrap the seared Hokkaido scallops with herbs brown butter in alumunium foil to keep it warm before serving it with Balsamic vinegar and mushrooms soy sauce reduction

Balsamic Vineger and Mushrooms Soy Sauce  Reduction Recipe:

  • 1 cup balsamic vinegar
  • 1 cup mushrooms soy sauce (or 1 cup regular light soy sauce plus 1/2 cup chopped mushrooms)
  • 1 teaspoon sugar
  • 1/4 onion, finely chopped
  • 1 tablespoon olive oil

How to make Balsamic Reduction Infused with Mushrooms Soy Sauce:

  1. Heat up the olive oil in heavy bottom sauce pan over medium high heat
  2. Sautee the onion (and mushroms if using fresh mushrooms) until brown and perfectly caramelized
  3. Pour the balsamic vinegar  and the mushrooms soy sauce, bring it boil without reducing the heat on the stove.
  4. Once it boil, turn down the heat so that boil reduces to a simmer. Stir occasionally and allow to simmer until the vinegar has reduced by at least half,
  5. Served the balsamic vinegar reduction with the seared Hokkaido scallops with herbs brown buttter.
  6. I like to mixed the remaining herbs brown butter with the balsamic reduction before serving it with the seared Hokkaido scallops

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Homemade Beef Bresaola Recipe (Italian Air Dry Cured Beef From Scratch )

homemade bresaola recipe air dry cured beef step by step home curing

Homemade Bresaola (Italian Air Dry Cured Beef Meat)

Bresaola or beef bresaola is one of the cured meat cold cut or charcuterie. Bresaola, sometimes called brisaola is air-dried, salted and spiced beef, bison or venison deer that has been aged for several months until it becomes hard and turns a dark red. Bresaola usually made from lean and tender meat like eye round or tenderloin. Properly trimming process is essential to the rich taste. The meat of beef are thoroughly defatted and seasoned with a dry rub of coarse salt, spices, and herbs. They are then left to cure for a few days. Air drying period of beef bresaola between one and three months follows, depending on the weight of the particular bresaola. The meat loses about 30-40% of its original weight during aging.

how to make bresaola homemade air dry curing beef meat recipe step by step

Homemade Curing Beef Bresaola

I like home curing, smoking and preserving, eversince i’ve made my Homemade Venison Deer Bresaola Recipe, Homemade Gravlax (Salt Curing Salmon) and Homemade Duck Prosciutto (Air Dry-Cured Duck Breast), i’m obsessed with making homemade cured meat or charcuterie. I even made Homemade Smoked Salmon Recipe, Homemade Tea Smoked Duck Recipeand Homemade Smoked Beef Recipe. Homemade  beef bresaola is away cheaper than the gourmet deli store price tag. Making beef bresaola is actualy effordless since you let the time doing it’s drying and aging process. Beside, you can control all ingredients and adjust the taste according to your own personal licking. For example, i add szechuan peppercorn to my homemade bresaola to satisfied my asian descent taste buds and you won’t get any of it in the store.

recipe homemade bresaola beef dry curing pink salt easy step by step instruction

Beef Bresaola with Beautiful Iron Red Color

Beef bresaola is popular among the hunters because it was ancient old meat preserving method. Properly dry cured method of bresaola can save the good amount of hunting harvest. Than they can enjoyed  it for a long day since it can last for months or even years. Some would love to inocculate a good white mould in the exposed meat to make it last longer. To mantain the red meat color and prevent spoiling and poisoning from botulist, bresaola cured with nitrites like salt peter or potassium nitrid. The nitride oxide  binded and reacted with the remaining myoglobin in the flesh and make a red pigmentation. This process get even better when the water is drained out from the flesh.

bresaola recipe homemade step by step recipe bresaola tide butcher twines

Cured Beef with Firm Texture and Dark Color, Tide with Butcher Twines and ready to Hung Dry

Home curing beef bresaola is very savety, as long as you had the proper technique and equipments. When you dealing with uncooked meat, you need to made sure that all your equipments is clean and dry. Measure the weight of your beef then calculate the sea salt weight (2-3 %) and the pink salt weight (0,1%) needed to curing the beef .  Right after you finished curing the beef with salts, sugar and spices for about 2-3 days, depend on your beef loin size. The cured beef is washed under cleaned running water, hung in a cold, good-ventilated and dark place, then left until dry and loosen 30 percent of it’s original weight. Make sure you notes the weight of the cured beef before you hung it and calculate the 30 percent loss from the original weight.  In my case, the cured beef filet mignon weight is 166 grams and the 30% loss is 49,8, which means my bresaola is ready to eaten when it’s weighted 116 grams.  Unfortunately, my cured beef is a little bit forgotten in the fridge and the drying  goes a little bit too far until the bresaola weight reach 110 grams in 16 days (30 Mei-16 June 2014), but since my bresaola made of finest filet mignon cut, the taste is still fine and the texture is still tender.

bresaola homemade recipe dry curing beef meat step by step recipe

Bresaola Air Dry Cured Beef with Firmer and Darker Texture Compare to the Cured Beef Before Hung Dry in The Fridge

The time for maturing or air dry aging the cured beef is depending on the temperature, humidity and the climates. The optimal air drying process made the cured beef aged to develop more umami flavour,  but heat and hight humidity introduce the unwanted mold and bacteries and ruined your bresaola. If you found any greenish mold or wet and icky dripping with strange smells, discard your bresaola and made another ones because i’m sure  you don’t wanna risk your health.  The best enviroment for making cured meat is cold climate with low humidity. When you lived in a tropical country with high temperature and humidity, don’t worry about it, as long as you can set your refrigerator in “dry mode” you can made your own dry cured meat or bresaola.  I’m using my fridge for drying and curing many things, i even using it for drying my duck skin for making Homemade Peking Duck Recipe with Crispy Skin Recipe. Never forget to cleaned out your fridge before using it to hung dry and curing meat and never put any veggies like cabbage, onions, etc unless your bresaola got a funny smells and even worst molded and ruined.

home curing beef bresaola recipe homemade italian dair cured beef meat

The spices and herbs used to curing and flavouring the beef bresaola is different according to the traditions and your personal preferences. For making mine, i’m using a combinations of nutmeg, szechuan pepercorn, fennel seed, cumin, cardamon, sage, tarragon, juniper berries, black pepper, bay leaf, cloves, thyme, oregano, and rosemary. For the salt, i’m using homemade wood smoked salt and also salt peter (sendawa). All of the rub then processed in a food processor until form a fine powder to made it penetrate better to the meat.

steb by step making venison bresaola recipe

Spice and Herbs for Flavouring My Bresaola: Nutmeg, Black Peppercorn, Szechuan Peppercorn, Cumin, Cardamon, Fennel, Juniper Berries, Thyme, Sage, Rosemarry, and Tarragon

thinly slice homemade beef bresaola dry cure beef meat at home recipe

Nicely Spiced Sliced Homemade Beef Bresaola

homemade beef bresaola dry cured beef tenderloin

Manually Thinly Sliced Homemade Beef Bresaola: Translucent!

How to enjoy beef bresaola is up to your preference, bresaola usually sliced into paper thin and served at room temperature or slightly cold.  It is most commonly eaten on its own, but may be drizzled with olive oil and lemon juice or balsamic vinegar. I love to serve beef bresaola as a salad or as an appetizer on a top of toasted whole wheat bread with blue cheese, pesto or spicy salsa dressing. Another variation is serving beef bresaola as a pasta or pizza topping. If you ask me about how does beef bressola taste like, i guess it almost the same with beef bresaola, but got a gamey deer flavour within.  Beef bresaola is got more iron-like taste with metal aftertaste, just like you eat your anemia supplement.

homemade bresaola italian dry cured beef recipe step by step making bresaola

Homemade Beef Bresaola Recipe

Homemade Beef Bresaola Recipe:

Ingredient:

  • 1 1/2 pounds beef tenderloin  (replace with beef)
  • 20 gr (about 2-3 percent from the meat) wood smoked seasalt
  • 1/4  tsp of salt peter/ pottasium nitride (you can either use pink salt)
  • 30 gr brown sugar (you can replace with regular sugar)
  • spice : nutmeg, szechuan pepercorn, fennel seed, cumin, cardamon, juniper berries, black peppercorn, and cloves
  • herbs : sage, tarragon, bay leaf, thyme, oregano, and rosemary

Instruction:

  • Trim any silverskin and fat from the beef tenderloin, note the weigh  for counting the salt weigth (2-3% sea salt and 0,1% curing salt/pink salt/salt peter)
  • Process all salt, sugar, spice and herbs in the food processor until form fine powder, set aside
  • Put the spiced beef loin in the non reactive airthight container (or using zip lock bag), let it refrigerate in  7-10 days until very firm depending on the size of your meat, flip it every 12 hour
  • Washed the cured beef under running cold water, patted dry and set aside
homemade bresaola beer dry curing weight loss 30 percent step by step instruction

Note The Original Weight of The Cured Beef

  • Tide the cured beef with butcher twines and secure the end, note the date and the weight of your salted and cured beef loin (count and note your 30 percent weight loss of your beef bresaola)
  • Hung the beef bresaola in your clean refrigerator, set it in “dry mode”
how to dry curing bresaola beef recipe with pink salt

The Beef Bresaola already Loss 30% weight fron Hung Dry Aging in the Fridge

  • Watch and weight your beef bresaola until it got ideal 30 percent of  weight lose target
how to make beef bresaola homemade step by step recipe slice thinly with knive

Thinly Slice Your Homemade Beef Bresaola

  • Thinly slice  your bresaola with sharp knive and enjoy your homemade beef bresaola in fresh greens salad or with tomato pizza.

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Grilled Beef Tenderloin Steak with Roasted Garlic Sauce

Grilled Beef Tenderloin Steak with Roasted Garlic Sauce filet mignon recipe

Grilled Beef Tenderloin Steak with Roasted Garlic Sauce

Grilled Beef Tenderloin Steak with Roasted Garlic Sauce. I’m using 3 little pieces of filet mignon or the tips of the tenderloin. The filet mignon weighed each about 125 grams and cost me totally about 25 USD.  Pretty pricey, but i guess it’s worthed since filet mignon is considered as the most tender cuts of beef. I used to pan seared my steak before, but i guess i’m gonna grilled my tenderloin today to infused the smokey flavour into the flesh even more. I serving my filet mignon with roasted garlic sauce, 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 and it goes well too with the beef steaks.

beef tenderloin steak recipe roasted garlic cheese pesto recipe

Grilled Filet Mignon Tenderloin Steak with Roasted Garlic Sauce

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.

dry aged beef tenderloin filet mignon perfect steak fridge aged beef heston blumenthal

Dry Aged Tenderloin (Filet Mignon), note the dry and waxy surface !

I also using Heston Blumenthal perfect steak method to dry aging my tenderloin. My Perfectly Seared Ribeye Steak & Creamy Mushrooms Sauce Recipe was the first attemp with the Hesto’s method and the result is quite satisfying.  The step is dry aging the beef steak in the fridge by placing the steak above metal wire rack and left it undisturbed for at least two days.  The beef aging concentrates the flavour in the steak by evaporation and also break down or tenderized the meat by active enzymes works. The beef is ready when it’s outer layer turn into some waxy and firmer texture when you touch it. It’s no needed to peel off the outside layer of the dry aged tenderloin since the waxy layer is so thin. Never forget to take the steaks out of the fridge for a couple of minutes until it reach the room temperature before you cooked it.

recipe medium done beef tenderloin steak dry aged roasted garlic sauce pesto

Medium Done Grilled Beef Tenderloin Steak with Roasted Garlic Sauce

The Second step was searing the beef steak. Heat a cast iron frypan until sizzling hot, i mean very-very hot until it freakingly mad smoking and then seared it in cast iron pan for 15 seconds then turn it over every 15 seconds until the steak reach your preference doness. I adjusting the method and using my grill instead of pan. I rarely grilled my tenderloin steak but i really craving for it today, even the tenderloin is a tad overcooked to medium done (i hope it’s medium rare), but the tederloin still tender and taste very nice. I guess you won’t ever failed with filet mignon. Never forget to resting the meat to allow the juices reabsorbed into the meat.  This is  the secret of juicy tenderloin steak that usually omitted in domestic kitchen. I let  my 125 grams tenderloin steak rest for about 2 minutes, and you needed about 5-7 minutes for larger size of steak.

recipe grilled tenderloin steak garlic sauce cheese dry aged tenderloin heston blumenthal

Grilled Beef Tenderloin Steak with Roasted Garlic Sauce, Tomato Confit, Chopped Garlic Chives, Indian Pennywort Leaves and Crispy Deep Fried Garlic

 It’s been so long that i’ve not updating Dentist Chef, i guess the phrase “love and pasion will find it’s way” sounds to good to be true right now, i’ve been busy catching up my clinical requirement lately. Instead of Roasted garlic sauce, you can choose any kind of my favourite selection of sauces for steak;  Creamy Mushrooms Sauce, Italian Spicy Tomato & Basil Sauce, Creamy Bechamel Sauce, Roasted Tomato Sauce, Roasted Pepper Sauce, Creamy Green Peppercorn Sauce, Reduced Red Wine Demi Glace Sauce,or  Italian Salsa Verde Sauce

recipe beef tenderloin steak garlic sauce recipe roasted garlic pesto cheese sauce beef

Grilled Tenderloin Steak Recipe with Heston’s Blumenthal Method:

Ingredients :

  • 3 @ 125 gr filet mignon or tenderloin
  • 1 tbsp olive oil
  • 1 tbsp melted butter
  •  seasalt and freshly grounded black peppercorn

How to Grill Tenderloin Steak Recipe:

  • Unwrap your beef tenderloin steak and pat dry, put it above wire rack in the middle of your fridge rack and let it undisturbed for 2 days
  • Take the steaks out of the fridge for a couple of hours and reach the room temperature
  • Rub all the tenderloin  steak with salt and black peppercorn and make sure it coated evenly
  • Heat up your griller until as hot as it could be
  • Set your stopwatch to countdown the time
  • Pour the  olive oil and melted butter to the tenderloin steak
  • Grill the tenderloin  steak and let cook it for 15 seconds.

how to grill tenderloin steak barbeque medium done filet mignon griddle recipe

  • Flip the tenderloin steak over and over again every 15 seconds until it’s got a nice charred and crusted surface for about totally 1 minutes (i’m using 125 gr tenderloin steak, you need about 2-3 minutes for larger steak)
  • Check the tenderloin beef steak doness (medium rare is preferred) with meat thermometer and slet it rest for at least 2-3 minutes (i’m using 125 gr tenderloin steak, you need about 5 minutes for larger steak)
  • Served the perfectly grilled tenderloin steak with the roasted garlic sauce

Roasted Garlic Sauce Recipe:

  • 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)
  • a pinch of rosemarry
  • a pinch of thyme
  • Salt and freshly ground black pepper to taste
  • 2 tbsp olive oil

How to Make Roasted Garlic Sauce :

  • Put the roasted  garlic and , roasted  tomato 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
  • Serve the roasted garlic sauce with the grilled tenderloin steak

Garnish: Crispy Deep Fried Ginger, Chopped Garlic Chives, Cherry Tomato Confit, Indian pennywort leaves (Centella asiatica Sp)

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Herbs Butter Roasted Chicken with Crispy Skin, Tender & Moist Meat, Served with Peanut Butter Satay Sauce

recipe herbs butter roasted chicken crispy skin moist meat

Herbs Butter Roasted Chicken Recipe with Crispy Skin and Moist Meat served with Homemade Peanut Butter Satay Sauce. It’s a kinda late to said happy EASTER to everyones, but i guess it’s better then never thou. Unfortunately, i couldn’t spent this year easter with my family due to my hectic and thight clinical schedules. Somehow, i felt i need to bring the senses homey to my house; which is represent in a comfort food like roasted chicken. Well, actually my mom used to roast a malay or kampong chicken that already braised until tender in rendang or thick curry sauces for hours instead of regular hen chicken, but i guess my version of roasted hen chicken with melted herbs butter underneath the skin is considered as a comfort for my licking.

crispy skin roasted chicken recipe herbs butter stuffed chicken peanut butter satay sauce

The highlight of this roasted chicken recipe is the crispness and the crunchyness of the chicken skin within a refreshing burst of herbs butter on it. To make a crispy skin  roasted chicken, the chicken skin must be totally dry. Make sure you patted dry the chicken skin with paper towels first, then exposed the chicken skin with flowing air from  a fan for an hour before cooking will really do the trick. I’ve try this dry skin method and it works with my Chinese Style Roasted Squab Pigeon.  You also can hang the chicken with a hook so the juices can dripped out and the carcass can rotate freely in front of the fan.  Another methot that usualy applied before the fan tricks is a good rub of salt. A sprinkling of salt will tend to bring moisture to the surface, where  the flown air from the fan and also the heat of the oven will evaporate it later.

recipe herbs butter stuffed roasted chicken crispy skin moist tender meat pump inflate chicken skin stuffed mint dill weed cilantro parsley

The best method of making a crispy and crackling roasted chicken skin is separating the connective tissue between the skin and the meat. This tricks allow the fat underneath the skin renderred and enhanced the crispiness of the roasted chicken skin. You also can put infused butter underneath the inflated chicken skin like herbs butter that i use within this recipe. If you use herbs, such as mint, cilantro, parsley, and dill, make sure you squeezed it out until dry with somekind of cheese cloth after you chopping it. Any remaining  moisture in the herbs infused butter that slipped underneath the chicken skin will messed up the roasted chicken skin into pale and soggy instead of crispy and crunchy. You can use a bicycle pump or baloon pump to inflating the chicken skin and forced the skin away from the meat, it’s gonna be better if you had air compressor pump to do the blown the chicken skin job.

recipe crispy skin roasted chicken herbs butter mint dill mint leaves recipe

The best temperature setting to roasting the chicken between 350-450 F (180-235 °C), it  can give you nicely crispy skin while the meat is tender, juicy and cooked through. Never exposed the chicken with the dripping liquid and oil (gravy) while you roasting the chicken or the chicken skin won’t crisp. Put the chicken above a shallow metal rack that holds the chicken above the edge of pan. Start roast the chicken breast side-up, and flip it over about a third of the way through the cooking process. Roasting a chicken isn’t  maxillofacial surgery. Follow a few simple rules, be willing to engage in trial and error, and you should have it down fairly soon. Good luck within your roasted chicken!

recipe roasted chicken herbs butter mint dill weed parsley cilantro leaves butter stuffed chicken skin recipe

Recipe Crispy Skin Herbs Butter Roasted Chicken with Cilantro, Parsley, Mint and Dill:

Ingredients:

Tools: Baloon Pump for blowing or inflating the chicken skin

How to Make Crispy Skin Herbs Butter Roasted Chicken with Cilantro, Parsley, Mint and Dill:

  • Clean and wash throughly the chicken with running water, pat dry, set aside
  • Insert the tips of the baloon or bicycle pump into the chicken skin through thr neck skin, secure the neck skin to make sure there’s no air coming out and start to inflate the chicken skin with pumping air into it, you can help with massaging the skin to distribute the air and make sure all the skin inlated from the meat.
recipe crispy skin roasted chicken blow pump air skin inflate meat herbs butter under skin stuffed chicken

Inflated Chicken Skin to Seperate the Meat from the Skin with Baloon Pump

  • Flip the chicken over and do the same in the chicken breast section
  • Put all the herbs into a chopper and process until roughly chopped, put into a cheese cloth and squeeze the liquid, set aside
  • In a glass bowl, mix the herbs mixture and the butter, springkle a little bit of salt and pepper on it, set aside
  • Rub salt and pepper throughly to the chicken skin
  • Mix the garam masala with salt and pepper, rub the mixture all over the chicken cavity
  • Spoon out the herbs butter mixture into the chicken skin  from the neck section, massage the herbs butter to distribute the herbs butter all over underneath the chicken skin
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Herbs Butter Infused Chicken Ready to Blown Dry with Fan

  • Put the chicken above a shallow metal rack roasting  pan. Pat dry the skin and expose the chicken with a fan for about 30 minutes to an hour until the skin is dry. (i also apply some bamboo skewer to fix the chicken wings position and tide up the leg with dill stalk)
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Herbs Butter Infused Chicken in a Hollow Rack Baking Pan to Make Sure the Liquid Dripping Won’t Contact with The Chicken Skin

  • Pop the herbs butter  infused chicken into the preheated 350 F oven for about 30 minutes
  • Increase the temperature to 450 F for about 15 minutes until the chicken breast side skin got nice golden brown color
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Crispy Skin Herbs Butter Roasted Chicken with Dripping Gravy

  • Flip it the chicken over and roast it until the back side got golden brown color and crisp up too for another 15 minutes
  • Serve the Crispy Skin Herbs Butter Roasted Chicken with Homemade Peanut Butter Satay Sauce Recipe
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Crispy Skin Herbs Butter Roasted Chicken with Peanut Satay Sauce, Sauteed Cabbage and Wholemeal Spaghetti (Notes the ammout of herbs underneath the crispy skin)

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