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4 lbs chicken carcasses, including necks and backs 1 large onion , quartered 4 carrots , peeled and cut in half 4 celery ribs , cut in half 1 leek , white part only, cut in half lengthwise 10 sprigs fresh thyme 10 sprigs fresh parsley , with stems 2 bay leaves 8 peppercorns 2 garlic cloves , peeled 2 gallons cold water 1 Place chicken, vegetables, and herbs and spices in 12-quart stockpot. Set opened steamer basket directly on ingredients in pot and pour over water. Cook on high heat until you begin to see bubbles break through the surface of the liquid. 2 Turn heat down to medium low so that stock maintains low, gentle simmer. Skim the scum from the stock with a spoon or fine mesh strainer every 10 to 15 minutes for the first hour of cooking and twice each hour for the next 2 hours. Add hot water as needed to keep bones and vegetables submerged. Simmer uncovered for 6 to 8 hours. 3 Strain stock through a fine mesh strainer into another large stockpot or heatproof container discarding the solids. Cool immediately in large cooler of ice or a sink full of ice water to below 40 degrees. Place in refrigerator overnight. 4 Remove solidified fat from surface of liquid and store in container with lid in refrigerator for 2 to 3 days or in freezer for up to 3 months. Prior to use, bring to boil for 2 minutes. Use as a base for soups and sauces.

Source: food.com

Tweet #pin-wrapper > a {background-image:none !important;} From the kitchen of One Perfect Bite... I'll be featuring several Easter breads over the next few weeks, and I thought this would be a good recipe with which to begin the series. It's the easiest of the lot to make and it will be doing double duty as a table prize and centerpiece at an upcoming church luncheon. Those of you who are long-term readers of One Perfect Bite probably remember the Flower Pot Bread that was used in the same way. This year, however, I was asked to find a bread that was edible as well as decorative. I found this recipe at Allrecipes and it was just what I was looking for. Fortunately, this will be a group effort and my responsibility is limited to demonstrating how the bread is made. The real work will be done by a dozen other gals who will actually bake the coffee rings. I don't anticipate there will be any problems if the recipe instructions are followed, but this bread differs from some of the others that are floating around. The eggs that are inserted into the dough are not cooked prior to baking. That means they must be carefully handled when they are dyed. This braid is especially attractive when the eggs are intensely colored, but pale or brightly hued, they must be thoroughly dry before they are inserted into the dough. Moisture will cause them to bleed and spoil the appearance of the bread. Alton Brown has a recipe in which eggs are baked rather than boiled or steamed. I'm including a link to it, here , because it's a technique you might want to use with your Easter eggs. This bread is best served freshly made but it will keep a day or so if you intercept the eggs before serving. Here's the recipe. Braided Easter Egg Bread ...from the kitchen of One Perfect Bite courtesy of Allrecipes.com Ingredients: 2-1/2 cups all-purpose flour, divided 1/4 cup white sugar 1 teaspoon salt 2-1/4 teaspoons (1 package) active dry yeast 2/3 cup milk 2 tablespoons butter 2 eggs 4 to 5 uncooked eggs, dyed and thoroughly dried 2 tablespoons butter, melted Directions: 1) Combine 1 cup flour, sugar,salt and yeast in a large bowl. Mix well. 2) Combine milk and butter in a small saucepan and heat until milk is warm and butter is softened but not melted. 3) Gradually add liquid mixture to flour mixture, stirring constantly. Beat in eggs and 1/2 cup of reserved flour. Add remaining 1 cup flour in two parts, stirring well after each addition. When dough comes together turn onto a floured surface and knead until dough is smooth and elastic, about 8 minutes. 4) Lightly oil a large bowl, place dough in bowl and turn to coat all surfaces with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. 5) Deflate dough and turn it out on a lightly floured surface. Divide dough into two equal size rounds; cover and let rest for 10 minutes. Roll each round into a long rope about 36 inches long and 1-1/2 inches thick. Use ropes to form a loosely braided ring, with spaces to insert eggs. Seal ends of ring and transfer to a lightly buttered baking sheet. Use fingers to slide eggs between braids of dough. Cover loosely with a damp towel and let rise in a warm spot until doubled in size, about 45 minutes. 6) Meanwhile, preheat oven to 350 degrees F. When dough has doubled in size, brush with melted butter and bake for 50 to 55 minutes, or until golden brown. Let sit for 10 minutes, then transfer to a wire rack to cool. Yield: 1 ring. One Year Ago Today: TapenadeTwo Ways - Black and Green Olive Spreads Two Years Ago Today: Avgolemono - Greek Lemon Chicken Soup

Source: oneperfectbite.blogspot.com

I had heard about Alton Brown's Chewy Chocolate Chip Cookies for the longest time. But, seeing as how I don't usually have bread flour in the house, I never had a chance to make them, until now. Seeing as how so many people have raved about this cookie, not to mention the fact that it is Alton Brown's recipe (that man can do no wrong), I had only the highest expectations for them. Unfortunately, the cookie failed to meet my expectations. Yes, they were chewy. But, something about the taste seemed to be lacking. Maybe they need more sugar or vanilla. At any rate, while I'm glad to have finally tried them, I think I'll stick with my tried and true chocolate chip cookie recipe from here on out. Alton Brown's The Chewy 2 sticks unsalted butter 2 1/4 c. bread flour 1 tsp. kosher salt 1 tsp. baking soda 1/4 c. sugar 1 1/4 c. brown sugar 1 egg 1 egg yolk 2 Tbsp. milk 1 1/2 tsp. vanilla 2 c. semisweet chocolate chips Melt the butter. Add the sugar and brown sugar and cream together. Add the egg, yolk, milk, and vanilla. Add the dry ingredients and then stir in the chocolate chips. Chill the dough, then scoop onto cookie sheets. Bake at 375F for 14 min. or until golden brown. I will say this though, they photograph beautifully.

Source: sweet-as-sugar-cookies.blogspot.com

1/2 onion , thinly sliced 2 medium cucumbers , thinly sliced 1 cup water 1 cup cider vinegar 1 1/2 cups sugar 1 pinch kosher salt 1/2 teaspoon mustard seeds 1/2 teaspoon turmeric 1/2 teaspoon celery seed 1/2 teaspoon pickling spices 1 combine onion cucumber slices in a clean ait tight jar or container. 2 combine the remaining ingredients in a non reactive sauce pan and bring to a boil simmer for 4 minutes to wake up the flavors of the spices. 3 slowly pour the hot pickling liquid over the onions and cucumber slices completely filling the jar 4 allow the pickles to cool to room temperature beforetopping off with any remaining pickling liquid the refridgerate.

Source: food.com

2 tablespoons unsalted butter 5 ounces small diced onions (about 1 cup) 5 ounces small diced carrots (about 1 cup) 5 ounces small diced celery (about 1 cup) 1/2 teaspoon salt (for sweating veggies, plus more if needed at end of cooking) 3 tablespoons all-purpose flour 1 quart chicken broth , heated to simmer 1 tablespoon minced garlic 1 bay leaf 1 cup heavy cream 10 ounces Fontina cheese , shredded 1 teaspoon marsala wine 1 teaspoon Worcestershire sauce 1/2 teaspoon hot sauce 1/2 teaspoon white pepper 1 Melt butter in large, heavy-bottomed soup pot over medium heat. Add onion, carrot, celery, and salt. Sweat for 5-10 minutes, or until veggies begin to soften, stirring occasionally. Sift the flour over the veggies and cook, strring constantly, for 2-3 minutes. 2 Gradually add chicken broth and bring to boil, stirring constantly. Reduce heat to low and add garlic and bay leaf. Cover and simmer for 30 minutes or until veggies are soft. 3 Remove bay leaf. Turn off heat, add heavy cream and then puree with an immersion blender or in a conventional blender (if using blender or food porcessor, cool 5 minutes then transfer liquid to blender or processor and fill no more than 1/2 way. If using blender, release one corner of lid to prevent vacuum effect from heat expansion resulting in heat explosion. Place a towel over top of processor feeding and pulse a few times beofre process on high speed until smooth). 4 Gradually add the cheese, 1 small handful at a time, and stir until melted before adding next handful. Stir in Marsala, Worcestershire, hot sauce, and white pepper. Taste and add additional salt if desires. If soup is not hot enough, return to low heat until warmed through. 5 If not serving right away, store in a thermos to keep warm and avoid graininess. If refrigerating and reheating, use double boiler to reheat.

Source: food.com

6 ounces thick-cut bacon , cut into 1-inch strips 2 medium onions , finely chopped 1/2 tablespoon kosher salt 1/2 teaspoon fresh ground black pepper 1 whole star anise 3 whole cloves 3 tablespoons olive oil , divided 1/2 lb boneless beef chuck roast , ground coarse 1/2 lb boneless pork butt, ground coarse 1 1/4 cups white wine , divided 3 celery ribs , finely chopped 3 garlic cloves , minced 3/4 cup evaporated milk 3 cups beef broth 1 ounce dried porcini mushrooms , finely chopped 2 garlic cloves , sliced 2 (28 ounce) cans diced tomatoes 1 tablespoon dried oregano 2 teaspoons dried marjoram 2 teaspoons dried basil 2 tablespoons tomato paste 1 tablespoon ketchup 1 tablespoon sherry wine vinegar 1 teaspoon Worcestershire sauce 2 tablespoons kosher salt 1/2 lb spaghetti 1/3 cup grated parmesan cheese 1 Set an 8 qt cast iron Dutch oven over low heat and add the bacon. Cook until the fat renders and the bacon is crispy. Transfer bacon to a paper-towel lined plate. 2 Add onion, salt and pepper to fat in pot. Place star anise and cloves in a small cotton spice bag (or wrap in cheesecloth); lay the flat of a chef's knife across the spices and smash your fist on the blade to crack them (or use a mallet). Add the spice bag to the pot as well. Cook over low heat until onions break down and caramelize, about 45 minutes, stirring every few minutes. 3 Place a 4 qt saute pan over high heat and add 1 tbsp olive oil. When oil begins to emit wisps of smoke, add beef and pork. Stir constantly for 4-5 minutes until the meat is brown and broken into small chunks. Transfer to a colander set over a bowl. Return the saute pan to the high heat. 4 Deglaze saute pan with 1/2 cup white wine, scraping any browned bits from the bottom of the pan. When wine has reduced by half, turn off the heat. 5 When onions are mahogany brown, add celery and minced garlic. Cook over low heat for 30 minutes, until intensely fragrant. Remove and discard the spice bag. 6 Add the meat and reduced wine to Dutch oven. Add another 1/2 cup white wine, evaporated milk and beef broth. Add porcinis. Cook very slowly over low heat, covered, for 3 hours, stirring every 30 minutes. 7 Add 1 tbsp olive oil to saute pan and heat until shimmering over medium heat. Add sliced garlic and saute until fragrant, 30-45 seconds. Add tomatoes (with any juice in the cans), along with oregano, marjoram and basil. Cook over medium heat until most of the liquid evaporates, 25-30 minutes. 8 Reduce heat to low and add tomato paste, ketchup, sherry vinegar, Worcestershire sauce and 1/4 cup white wine. Simmer 30 minutes. 9 Add 1 tbsp olive oil to tomatoes and turn heat up to medium high. Stir vigorously and constantly for 2-3 minutes. Add tomatoes to meat mixture. Continue to simmer over low heat, uncovered, while preparing pasta. 10 Bring 4 quarts of water to a boil in a deep, narrow pot. Add salt. Add spaghetti when water is at a rolling boil. Stir for a few minutes to minimize sticking, then reduce heat to keep a steady but not violent boil. Start checking after 5 minutes; the pasta should be not-quite al dente; there should still be a little crunch in the center. Drain the pasta and add to the meat sauce, along with parmesan cheese. Cook another 4-5 minutes until pasta is al dente.

Source: food.com

8 ounces Italian bread, day old, approx 1/2 a standard loaf 3 garlic cloves , mashed 1/2 teaspoon kosher salt 8 tablespoons extra virgin olive oil , divided 2 large eggs 2 heads romaine lettuce hearts fresh ground black pepper , 7 grinds 1/2 small lemon , juiced 1/2 teaspoon Worcestershire sauce 4 ounces parmesan cheese , freshly grated 1 Heat oven to 350 degrees. 2 Cut the bread into 3/4-inch cubes and spread on a half sheet pan. Bake until thoroughly dry but not brown, 10-12 minutes. Set aside. 3 Bring 2 cups water to a boil in a 2-quart sauce pan. 4 Meanwhile, place the garlic and 1/2 teaspoon of the salt in a mortar and mash with the pestle to make a paste. Add 4 tablespoons of the oil to the paste and mash to combine. Pour the oil through a fine-mesh sieve into a 12-inch sautee pan. Place the pan over medium heat. Add the croutons and saute, tossing constantly until all of the oil is absorbed by the bread and the croutons turn gold, approximately 5 minutes. Set aside. 5 Add the eggs to the boiling water and cook for 1 minute. Immediately transfer to an ice-water bath to stop the cooking. Set aside. 6 In a very large bowl, tear the lettuce and toss, using tongs, with 2 tablespoons of the oil. 7 Sprinkle with the remaining pinch of salt and the pepper. Add the remaining 2 tablespoons olive oil. Toss well. 8 Add the lemon juice and worcestershire sauce, and break in the eggs. Toss until a creamy dressing forms. Toss in the parmesan cheese and serve topped with croutons.

Source: food.com

2 quarts water 1 cup kosher salt 1/2 cup brown sugar 2 tablespoons saltpeter 1 cinnamon stick , broken into several pieces 1 teaspoon mustard seeds 1 teaspoon black peppercorns 8 whole cloves 8 allspice berries 12 whole juniper berries 2 bay leaves , crumbled 1/2 teaspoon ground ginger 2 lbs ice 1 (4 -5 lb) beef brisket , trimmed 1 small onion , quartered 1 large carrot , coarsely chopped 1 stalk celery , coarsely chopped 1 Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. 2 Cook over high heat until the salt and sugar have dissolved. 3 Remove from the heat and add the ice. 4 Stir until the ice has melted. 5 If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees (I put mine in the refrigerator over night). 6 Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. 7 Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. 8 Check daily to make sure the beef is completely submerged and stir the brine. 9 After 10 days, remove from the brine and rinse well under cool water. 10 Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. 11 Set over high heat and bring to a boil. 12 Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. 13 Remove from the pot and thinly slice across the grain. 14 My Crock pot method:. 15 After 10 days, remove from the brine and rinse well under cool water. 16 Place the brisket into bottom of crock pot. 17 Add 5 potatoes cut in half and 1 pound baby carrots. 18 Turn on high and cook for 2 hours. 19 Add whole head of cabbage that you have quartered. 20 Make sure you keep cabbage from touching the crock pot so it will not burn. 21 Cook another 2 hours on high. 22 Slice and serve with the vegetables.

Source: food.com

32 raw tail-on shrimp (21 to 25 count size) 1/4 cup kosher salt 1/4 cup sugar 1 cup water 2 cups ice 1 (14 1/2 ounce) can diced tomatoes , drained 1/2 cup prepared chili sauce 4 tablespoons prepared horseradish 1 teaspoon sugar 3 grinds fresh black pepper 1/2 teaspoon kosher salt 1 tablespoon olive oil 1 dash Old Bay Seasoning 1 Place cleaned shrimp into a bowl with brine and refrigerate mixture for 20 to 25 minutes. While shrimp are brining, place tomatoes, chili sauce, horseradish, sugar, pepper, and salt in food processor and blend until smooth. Refrigerate cocktail sauce until ready to serve. 2 Place a baking sheet or broiler pan under oven broiler and preheat for 5 minutes. Rinse the shrimp under cold water and dry on paper towels. In a large bowl, toss shrimp with olive oil and sprinkle with Old Bay seasoning, if desired. 3 Place shrimp onto a sizzling sheet pan and return to broiler immediately. After 2 minutes, turn the shrimp with a pair of tongs. Return the shrimp to broiler for 1 minute. Transfer to a cold cookie sheet. Refrigerate immediately.

Source: food.com

1 lb Tomato 9 cups low sodium chicken broth 3 cups short-grain rice 20 saffron strands 2 sprigs rosemary , leaves stripped from sprigs 3 teaspoons kosher salt , divided 1 teaspoon smoked paprika 2 tablespoons olive oil 3 lbs chicken quarters 1/2 lb fresh green beans , trimmed and halved 1 cup red bell pepper , chopped 1/2 cup green bell pepper , chopped 2 garlic cloves , minced 1 Spritz 4 to 5 pieces of newspaper with vegetable oil and put in the bottom of a charcoal chimney starter. Fill the chimney with half of the charcoal and light the newspaper. 2 When the charcoal is lightly covered with gray ash, carefully pour onto the bottom grate of a kettle grill and spread evenly. Top with the remaining unlit charcoal, spreading evenly so as not to suffocate the lit charcoal. Set the second grate in the kettle and cover until ready to cook. 3 Meanwhile, halve the tomatoes and remove the seeds to a fine mesh strainer set over a small bowl to catch the juice. Grate the seeded halves on the large hole side of a box grater and discard the skins. Combine the reserved juice and grated tomato and set aside. 4 Warm the chicken broth in a kettle or 4-quart saucepan over high heat until it reaches 200 degrees F. Remove the broth from the heat and cover to keep warm. 5 Combine the rice, saffron, rosemary, 1 teaspoon of the salt, and paprika in a small mixing bowl. 6 Heat the olive oil in the paella pan on the prepared grill. Season the chicken on all sides with the remaining 2 teaspoons of salt. Once the olive oil shimmers, add the chicken and cook until golden brown on both sides, approximately 5 to 6 minutes per side. Move the chicken to the outer edges of the pan. Add the green beans, red bell pepper, green bell pepper and garlic to the center of the pan and cook until they begin to soften and darken in color, approximately 2 to 3 minutes. Add the tomatoes and their juice and cook until most of the liquid has dissipated and the tomatoes thicken and darken, approximately 4 to 5 minutes. 7 Add the rice mixture to the center of the pan and cook, stirring constantly for 1 minute. 8 Redistribute the chicken pieces on top of the rice. Add 4 cups of the warm chicken broth and stir to distribute the rice evenly in the pan, making sure that all rice is completely submerged in liquid. From this point forward do not stir the paella. 9 After 8 to 9 minutes, when all of the liquid is absorbed and the rice appears dry, add an additional 4 cups of broth. Continue to cook without stirring, until the liquid is absorbed, about 8 to 9 minutes. The rice should be firm to the bite and the grains have a tiny white dot in the center. Add the remaining cup of broth as needed, until the rice is cooked through. Watch the fire to make sure it is heating evenly and adjust the pan to prevent uneven cooking. 10 Remove the pan from the heat, cover with a tea towel and rest for 15 minutes before serving.

Source: food.com

1/3 cup canola oil , plus 2 teaspoons canola oil , for sheet pan 3 lbs salmon , pin bones removed (1 side) 1 1/2 teaspoons kosher salt 1 teaspoon fresh ground black pepper 1 tablespoon whole coriander seed , toasted 1 tablespoon whole fennel seed , toasted 1 teaspoon whole cumin seed , toasted 1 star anise , pod 2 teaspoons onion powder 1 teaspoon garlic powder 1/2 teaspoon cayenne pepper 1 Rub sheet pan with the 2 teaspoons of oil and place side of salmon in pan. Salt and pepper salmon. Set aside. 2 Add coriander, fennel seed, cumin seed, star anise, onion powder, garlic powder and cayenne pepper to a blender. Turn blender on high and process until whole spices become powder. With blender running, pour in 1/3 cup canola oil and blend until well combined. Stop blender to brush down sides of container, if necessary. 3 Brush salmon with spice mixture. Allow salmon to sit at room temperature for 30 minutes. 4 Preheat oven to the high broiler setting. Place salmon in the oven 6-inches from broiler. Cook until salmon reaches an internal temperature of 131 degrees F. This will take approximately 15 minutes, but will vary with different ovens. Remove from oven and let rest for 10 minutes, and then serve immediately. Note that the internal temperature of the fish will a rise a little as carry-over cooking occurs.

Source: food.com

4 double thick bone-in loin end pork chops 1 cup kosher salt 1 cup brown sugar 1 tablespoon black peppercorns 1 tablespoon mustard powder 2 cups cider vinegar , heated 1 lb ice cube 1 1/2 cups cornbread, crumbled 2 tablespoons golden raisins 1/4 cup walnuts , roughly chopped 1/4 cup dried cherries , halved 1/4 cup buttermilk 1/2 teaspoon ground pepper 2 teaspoons fresh sage , thinly sliced 1/2 teaspoon kosher salt 1 In a plastic container put the salt, sugar, peppercorns, and mustard powder. Add the hot vinegar and swirl to dissolve. Let mixture sit for 5 to 10 minutes to develop flavor. Add ice cubes and shake to melt most of the ice. Add chops and cover with brine. 2 Refrigerate for 2 hours. 3 Remove chops from container and rinse. Cut horizontal pockets in each pork chop for stuffing. 4 Combine rest of ingredients, and put into piping bag that is not fitted with a tip. Pipe each chop full with cornbread mixture. 5 Grill the chops on medium high heat for 6 minutes on each side. Turn each chop 45 degrees after 3 minutes to mark.

Source: food.com

2 tablespoons vegetable oil 1 onion 2 green bell peppers 3 celery ribs 2 teaspoons kosher salt 1 teaspoon black pepper 5 garlic cloves , minced 3/4 lb pickled pork or 3/4 lb unsmoked thick slab bacon 3 bay leaves 1 teaspoon dried thyme 1/2 teaspoon cayenne pepper 1 teaspoon hot sauce 1 lb dried red kidney beans , picked and sorted 2 quarts water 1 Place a 7 quart cast iron Dutch oven over medium-high heat. Add oil and heat until shimmering. Add onion, bell pepper and celery. Sprinkle with salt and pepper. Cook, stirring frequently, until onion and celery are soft and translucent, 6-8 minutes. Add garlic, pickled pork, bay leaves, dried thyme, cayenne pepper, hot sauce and beans. Add water. Turn up to high and heat until boiling, stirring occasionally, 6-8 minutes. 2 Reduce heat to maintain a strong simmer. Cover tightly and cook 90 minutes, stirring every 30 minutes. Remove the lid and cook, uncovered, 30-40 minutes longer, maintaining a strong simmer. If you want your sauce a bit thicker and more gravy-like, use a potato masher to crush some of the beans. Remove bay leaves. 3 Bring 3 cups water to a full rolling boil. Meanwhile, in a medium saucepan, melt butter over high heat. When foaming subsides and butter begins to brown, add rice and salt. Saute until rice turns opaque and slightly tan. Add boiling water all at once - be very careful! Cover tightly, reduce to simmer and cook 17-20 minutes, until fully cooked. If you prefer your rice dry and fluffy, let stand off heat, uncovered, 5 minutes before serving. Serve beans over rice.

Source: food.com

2 cups whole wheat flour (I used whole wheat pastry flour.) 1 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon salt 3 tablespoons sugar 1 Mix together all the dry ingredients in a large bowl. In a separate bowl, whisk together all wet ingredients. (I just melted the butter slightly before adding it in with the eggs and buttermilk.). 2 Add the wet stuff to the dry stuff and mix just until batter comes together. Do NOT mix smooth. Set aside batter to rest for 5 minutes. 3 * Heat an electric griddle to 350 degrees or place a nonstick frying pan over medium-low heat. 4 *Test the griddle by flicking water on it. If the water dances across the surface, you’re good to go. 5 * Rub down the griddle with a little butter or spray with nonstick spray. 6 Ladle 1 scoop of batter onto the griddle. (Batter will be thick! Just spread it out with the bottom of your ladle or the back of a spoon.) Cook until bubbles form in the batter and bottom is golden, approximately three minutes. Flip and cook until the second side is golden, another a minute or so. Adjust the heat as necessary as you go along. Serve while hot!

Source: food.com

1 1/2-2 lbs boneless turkey breast kosher salt , to taste freshly ground black pepper , to taste 1/2 cup all-purpose flour 2 tablespoons olive oil 6 tablespoons unsalted butter , divided 2 tablespoons finely chopped shallots 1/2 cup white wine 1/3 cup freshly squeezed lemon juice 2 tablespoons chopped fresh parsley 1 tablespoon capers , drained and rinsed (optional) 1 Preheat oven to 200°F. 2 Slice turkey across the grain into 1/2" slices. Place slices, one at a time, between sheets of plastic wrap or waxed paper. Pound out until 1/8-1/4" thick. Repeat until all pieces are pounded. Sprinkle both sides of each piece with salt and pepper, then dredge both sides in flour; tap off excess flour. 3 Place olive oil and 4 tbsp butter in a 12" skillet over medium heat. (Non-stick will not yield a good sauce; stick to regular.) When foaming subsides, add turkey, being careful not to crowd the pan. Brown turkey on both sides, about 1 minute on each side; repeat with any remaining turkey. Transfer to an ovensafe plate and place in oven to stay warm. 4 Add shallots to pan and reduce heat to low; saute until shallots are translucent, about 3 minutes. Add wine and lemon juice and simmer 2-3 minutes, until slightly reduced. Add remaining butter (which should be cold) and whisk until sauce is glossy and slightly thickened. Adjust salt and pepper and stir in parsley (and capers if using). Pour over cutlets and serve.

Source: food.com

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