Simple but savory sea salt ice cream and perfect match for sweet pies and cakes. Great desert! Total Cooking Time: 3 hours and 45 minutes Yield: 3 to 5 servings You will need: 2 cups milk 1 cup heavy whipping cream 2 eggs ⅓ cup […]
This Salmon Jerky is a famous American traditional snack especially for those who are looking for a delicious snack-on-the-go. It is a salty and savory jerky snack although usually it is sweet or semi-sweet recipe is applied where sugar, or honey, or maple syrup as their key elements in marinading or rubbing the fish (or meat).
Jerky refers the ancient process of meat preservation. The term “jerky” derives from Quechua word ch’arki”. It refers to a specific type of dried and salted meat that originates from South America. The basic jerky process involves drying out the meat (or fish) at low temperature with the addition of salt. The salt helps stop the bacteria from growing. After the process is completed and the moisture is removed, the meat (or fish) can be stored outside the fridge.
It the process is done properly, it can be stored for many months without storing it inside the fridge, but vacuum-packed. Salmon Jerky is rich in protein and heart-healthy Omega-3 oil.
Total Time: 15 minutes and about 18 hours freezing, curing, and cooking time
You will need
550 g Boneless Salmon fillet with skin on
1 tbsp lemon juice, freshly squeezed
1 tbsp maple syrup
100 ml soy sauce
1 dash pepper sauce
2 tsp freshly ground black pepper
100 g coarse sea salt
2 tsp liquid smoke (your favorite)
How to make the American Salmon Jerky
- Remove the pin bones from the salmon (or you can ask the fishmonger to do this for you).
- Remove the silver flesh from the top of the salmon fillet but leaving the skin on. Wash the fish thoroughly. Pat dry.
- Put the salmon in the freezer for about 30 minutes. This will make it easy to slice the fish. When it is already firm, slice it in approximately 1 cm thick.
- In a plastic or glass mixing bowl, mix soy sauce, lemon juice, maple syrup, pepper sauce, liquid smoke, and freshly ground pepper. Mix well.
- Put the salmon strips in the bowl of marinade. Be sure that each strip is well-coated. Then transfer the marinated fish strips to a sealable bag and marinate them for about 12 hours in the fridge.
- Remove the fish from the marinade (throw away the marinade). Pat dry with a clean kitchen towel.
- Place a clean wire rack over a baking tray and sprinkle coarse salt on both sides of the salmon strips. Allow it to “dry” in the fridge for about 2 hours.
- Preheat oven to 75°C. Brush away the salt from the salmon strips.
- Cover wire rack with a parchment paper or a silicon mat. Put over a clean baking sheet. Arrange salmon strips evenly on top making sure there is enough space in between each strip.
- Cook salmon strips until thermometer reads 75°C. Reduce heat to 60°C and constantly cooking the salmon strips for about 4 ½ hours, flipping halfway. The end result should be salmon jerky is crispy outside but chewy and sticky inside.
The recipe is published at GreatBritishChefs.
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This Basic Beef with Broccoli is so easy that it only takes 15 minutes to prepare and cook for the family.
Total Cooking Time: 15 minutes
You will need:
1 lb flank steak, thinly cut across the groin
1 head broccoli, sliced into florets
¼ tsp red pepper flakes
2 tbsp brown sugar, packed
1 tbsp cornstarch
3 cloves garlic, minced
1 tsp ground ginger
⅔ cup reduced-sodium soy sauce
1 tbsp olive oil
1 tbsp sesame oil
¼ cup honey
½ cup chicken stock
2 tbsp rice wine vinegar
1 tsp Sriracha, or more – to taste
How to make Flavorful Beef with Broccoli
- In a medium mixing bowl, mix soy sauce, chicken stock, vinegar, honey, Sriracha, brown sugar, sesame oil, garlic, ginger, cornstarch, red pepper flakes and ¼ cup of water. Set aside.
- Heat olive oil in a large skillet over medium-high heat. Add the flank steak and cook. Flip once until they become brown for about 3 to 4 minutes.
- Add broccoli and soy sauce mixture. Cook for about 3 to 4 minutes or until tender and slightly thickened.
- Serve hot.
583.3 calories, 32 g (11.2 g saturated, 0.8 g trans fat), 81.3 cholesterol, 1578 mg sodium, 39 g total carbohydrate (3.1 g dietary fiber, 27.1 g sugars), 36.7 g protein
Published as Easy Beef and Broccoli in DamnDelicious.
We all understand the trouble of preparing dinner after a long hectic day. This simple pork chops in honey-garlic sauce which is easy to prepare and cook, whether you are cooking for yourself or for the whole family. Preparation/Total Time: 25 minutes Makes: 4 servings […]
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Blueberry pancakes are Americans’ traditional breakfast that we all love. These days, you can give some twist depending on what you want. You can also substitute blueberries with other summer fruits such as raspberries, blackcurrants, or more.
Top your blueberry pancakes with grilled bacon to add some flavorful element, neutralizing the sweetness of the pancakes. Anyways, maple syrup and bacon are traditional pairs of pancakes.
Let these simple, thick and fluffy pancakes melt in your mouth exploding with blueberries!
Preparation Time: 10 minutes
Cooking Time : 10 minutes
Makes : 6 to 8 large blueberry pancakes
You will need:
1 cup flour
2 teaspoons sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup milk
2 tablespoons melted butter
2 tablespoons white vinegar
1 cup (or more) fresh blueberries
More butter for frying
How to make Fluffy American Blueberry Pancakes
- Mix milk and vinegar. Let it sit for about 1 or 2 minutes.
- Combine all dry ingredients together.
- Make a well in the center and mix in egg, milk and melted butter until the batter is smooth.
- Heat a non stick skillet or griddle over medium heat. Melt a small smear of butter in the pan.
- Pour about one-third cup of batter into the hot skillet and spread it flat-like (it should be thick). Put and arrange few blueberries on top of the batter.
- Cook until you see small bubbles on top and the edges are starting to firm up.
- Flip and cook for another 1 to 2 minutes til the blueberry pancakes are cooked through.
- Serve hot with butter and maple syrup (or just plain pancakes).
- For thick pancakes: use ¾ cup milk as directed. If you desire for a lighter pancake and less fluffy pancakes, use 1 cup of milk
- For a twist, you may serve with grilled bacon.
Calories per serving 253, total fat 8.3 g, sodium 490.5 mg, sugars 12.4 g, vitamin A, vitamin C 3.7 mg, 82.6 µg, cholesterol 65.5 mg, carbohydrate 38.4 g, Protein 6.7 g
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