Smoked Oyster Pasta Recipe ala Dentist Chef

Resep Pasta Kerang Tiram Asap

smoked oyster pasta recipe rotini appetizer starter oyster recipe

Oysters are an excellent source of zinc, iron, calcium, and selenium, as well as vitamin A and vitamin B12. Oysters are low in food energy; one dozen raw oysters contains 110 kilocalories (460 kJ). Oysters are considered the healthiest when eaten raw on the half shell.Traditionally, oysters are considered to be an aphrodisiac, partially because they resemble female sex organs.A team of American and Italian researchers analyzed bivalves and found they were rich in amino acids that trigger increased levels of sex hormones.Their high zinc content aids the production of testosterone.

Unlike most shellfish, oysters can have a fairly long shelf life of up to four weeks. However, their taste becomes less pleasant as they age. Oysters should be refrigerated out of water, not frozen, and in 100% humidity. Oysters stored in water under refrigeration will open, consume available oxygen, and die.Oysters can be eaten on the half shell, raw, smoked, boiled, baked, fried, roasted, stewed, canned, pickled, steamed, or broiled, or used in a variety of drinks. Eating can be as simple as opening the shell and eating the contents, including juice. Butter and salt are often added. In the case of oysters Rockefeller, preparation can be very elaborate. They are sometimes served on edible seaweed, such as brown algae.

smoked oyster canned recipe resep pasta kerang tiram

Smoked oysters are simply oysters which have been prepared by smoking process. They are typically poached first, then smoked over wood chips, though there are many methods. Canned smoked oysters are more widely available as preserves with a long shelf life.

 

How make oyster pasta recipe resep pasta mudah simple enak

Care should be taken when consuming oysters. Purists insist on eating them raw, with no dressing save perhaps lemon juice, vinegar (most commonly shallot vinegar), or cocktail sauce. Upscale restaurants pair raw oysters with a home-made Mignonette sauce, which consists primarily of fresh chopped shallot, mixed peppercorn, dry white wine and lemon juice or sherry vinegar. Like fine wine, raw oysters have complex flavors that vary greatly among varieties and regions: sweet, salty, earthy, or even melon. The texture is soft and fleshy, but crisp on the palate. North American varieties include: Kumamoto and Yaquina Bay from Oregon, Malpeque from Prince Edward Island, Canada, Blue Point from Long Island, New York, and Cape May oysters from New Jersey. Salinity, mineral, and nutrient variations in the water that nurtures them influence their flavor profile.

Oysters can contain harmful bacteria. Oysters are filter feeders, so will naturally concentrate anything present in the surrounding water. Oysters from the Gulf Coast of the United States, for example, contain high bacterial loads of human pathogens in the warm months, most notably Vibrio vulnificus and Vibrio parahaemolyticus. In these cases, the main danger is for immunocompromised individuals, who are unable to fight off infection and can succumb to septicemia, leading to death. Vibrio vulnificus is the most deadly seafood-borne pathogen, with a higher case-to-death ratio than even Salmonella enterica.

pasta oyster rocketfeller recipe

Ingredient :

  • 125 gr pasta* i use rotini pasta, cooked as per packet instructions
  • 1 tin canned smoked oysters
  • 1 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 small bulbs  roasted garlic, mashed
  • 1 cups fresh baby spinach
  • 1/4 cup black olives, sliced
  • 1/3 cup white wine
  • salt and pepper
  • 2 tbsp chopped parsley
  • grated gouda cheese
  • 1 tbsp Black truffle oil

Instruction :

  1. Heat up butter and olive oil in a wok pan, add mashed roasted garlic, saute about 1 minute.
  2. Add smoked oyster, baby spinach, black olives and parsley.
  3. Deglaze the pan and let it bubble for one minute. Add pasta, salt and pepper to taste.
  4. Drizzle black truffle oil just nearly done.
  5. Serve with grated gouda cheese
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Resep Fettucini Krim Ayam Brokoli/Creamy Chicken Broccoli Fettucinne ala Dentist Chef

Fetucinne memang paling pas dimasak gaya barat dengan campuran keju dan krim. Kali ini aku kembali terinspirasi dari resep fetucinni alfredo ala Pizza Hut, tp bahan pelengkapnya kuganti dengan ayam dan brokoli. Sajian ini cocok untuk disajikan sebagai menu sarapan, makan siang, ataupun makan malam.

Bahan:

125 gr fettucinni, rebus sesuai petunjuk kemasan

1 kuntum kecil brokoli, potong2

200 gr daging dada ayam, potong dadu

1 sdm bawang putih cincang

1 sdm margarin

2 sdm butter( merk Anchor)

100 ml susu plain

100 ml krim kental, larutkan setengahnya dengan 2 buah kuning telur

50 gr keju parmesan( pake cheddar parut jg boleh)

Kaldu bubuk, garam dan lada secukupnya

Cara membuat:

# Panaskan butter dan mentega, tumis bawang putih sampai harum, jangan sampai kecoklatan

# Masukkan daging ayam dan tunggu sampai dagingnya matang dan kemudian masukkan brokoli

# Kecilkan api, masukkan susu, keju  dan  setengah bagian krim kental, aduk perlahan sampai mengental dan sausnya mulus

# Masukkan fetucinni dan bumbui dengan kaldu bubuk, garam dan lada secukupnya, tunggu sampai cairannya mengental

# Masukkan campuran krim dan kuning telur, aduk cepat  sampai  telurnya matang dan sajikan segera

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