Lemon Cheese Sauce for Chicken

I tasted grilled chicken with lemon cheese sauce when I was admitted into the hospital last week. I loved the food & tried to find the closest recipe i could find that i think would near the taste:

http://secretfoods.blogspot.com/2009/03/chicken-wrapped-asparagus-with-lemon.html

Chicken Wrapped Asparagus with Lemon Cheese Sauce

2 Boneless skinless chicken breasts
10 Asparagus spears about 5” to 6” long
4 strips fresh orange zest/peel (3 by 1 inch)
2 TBS of butter
2 TBS of olive oil

Ingredients:

Lemon Cheese Sauce:

2 tablespoons of butter
2 tablespoons of flour
1 cup of hot milk (not boiling)
1 dash of salt
1 dash of pepper
2 egg yolks, beaten
1/2 cup of shredded sharp cheddar cheese
2 tablespoons of fresh lemon juice

Directions:

Heat oven to 400F.

Trim the asparagus to about 6 inches long. Season the chicken breasts with salt and pepper and place them on a cutting board. Cover with a layer of plastic wrap and pound with the smooth side of a meat mallet until thin, even and flat.

Lay 5 asparagus across the narrow side of 1 flattened breast. Add 2 strips of zest and wrap the chicken around the asparagus to make a bundle. Secure with toothpicks. Repeat with the remaining chicken and asparagus.

Heat the butter and oil in a large skillet on medium heat, and sauté the chicken bundles 2 minutes on each side, seam down first to maintain the shape of the roll. Transfer the chicken rolls to a parchment paper-lined cookie sheet; cover with foil until ready for the final baking.

In the meantime, make the cheese sauce. Melt butter in a sauce pan over low heat. Whisk in flour gradually and constantly until you have a paste (roux), gradually add the milk and cook over low heat, whisking constantly until thick and bubbling. Season with salt and white pepper.

Slowly add a small portion of the heated sauce to the whipped egg yolks to “temper” the yolks. Whisk constantly so the yolks do not cook or harden. Add the remainder of the hot/heated sauce; add cheese and lemon juice. Stir 2-3 minutes over low heat.

Brush the chicken rolls with the remaining butter/olive oil from the sautéed chicken rolls, and bake the chicken rolls in a pre-heated 400F.oven for an additional 12-15 minutes.

Spoon cheese sauce over the entire chicken roll. Serve with your favorite salad and dressing. Raspberry vinaigrette goes extremely well with this recipe.

Seafood with Orange Beurre Blanc Sauce

I took this recipe from simplyrecipes.com. I happen to have such a bountiful stock of oranges since it is near Chinese New Year. When i made the sauce, I thought it was a bit too runny so I also added a teaspoon of flour to try to thicken it. The winning ingredient is definitely the butter. Spread it on your fish & even the rice, delissimo! Oh, i forgot to put salt & pepper & the wine too haha... it still tasted great!

http://simplyrecipes.com/recipes/orange_beurre_blanc_sauce_for_seafood/

Beurre Blanc is a French sauce ("white butter") based on a reduction of shallots and an acid such as vinegar, citrus juice, or wine, mixed in with cold butter. Its creamy tanginess works well with mild fish such as trout, shad, or haddock. It may also be served with any shellfish including lobster, crab, and scallops. This recipe comes from a cooking class I took at Scott's Seafood in Folsom, California, presented by Chef David Lamonica.

Orange Beurre Blanc Sauce for Seafood Recipe

INGREDIENTS

2 oranges
1/2 cup white wine
2 teaspoons minced shallots
1/2 pound (2 sticks) unsalted butter --> Note 1 stick = 1/4 x 250gr. About 1/3 of a butter block (200gr)
Salt and white pepper

METHOD

1 Zest half of one orange (about 2 teaspoons) and juice the two oranges (about 3/4 cup). Put the juice, zest, wine and shallots in a sauce pan on medium high heat. Cook until it is syrupy and almost gone.

2 On low heat, whisk in the butter continuously and vigorously, 1 tablespoon at a time. Butter is the only emulsifier for this sauce, and if you slowly add it, continuously stirring, the sauce will achieve a silky smooth texture. Do not let the sauce boil.

3 Add salt and pepper to taste.

Makes about 1 cup.

Caesar's Salad - Anna Olson

Ingredients:
Bread (Baguette, sliced)
Bacon
1 egg
garlic
mustard
anchovy paste
lemon
parmesan
black pepper
salt if needed
water

Method:
1. Fry bacon, keep the oil on the pan.
2. Slice bread, cut into cubes, heat the bread with the bacon oil
other method: Mix bread with olive oil + slices of garlic (1/2 hour simmered into the olive oil prior)

To make the sauce:
3. Boil egg (1)
4. 2-3 cloves of garlic. Mix well with the oil. 1-2 teaspoon of mustard, 1 teaspoon of anchovy paste, 1/3 of lemon juice (add more to taste), finely sliced parmesan, black pepper crushed. Mixed together. A bit of olive oil too i think.
ps: According to Jamie: Oil : Lemon = 3: 1
5. Grate the yellow of the egg to te sauce. Mix the sauce. White of the egg to be cut in small pieces & mixed with salad. Dilute with a bit of water to expand the sauce
6. Cut romaine lettuce & mix with sauce.
ps: Only cut lettuce with knife if it is to be eaten right away, otherwise better cut with hands
7. Slice parmesan with fruit peeler & garnish on top of salad. Add bacons too.

Chinese Basil Chicken With Eggplant

http://www.grouprecipes.com/42115/chinese-basil-chicken-with-eggplant.html

Ingredients

---

• 1 lb Boneless chicken
• 3 scallions or green onion with stems
• 2 long Chinese eggplants
• 1/2 cup thinly sliced bamboo shoots
• 1 red bell pepper
• 3 tbs of oyster sauce
• 2 tbs of soy sauce
• 2 tbs of sweet and sour sauce
• 3 cloves of garlic
• 5 slivers of sushi ginger ( or 1/2 inch of ginger)
• 4 tbs of water
• 8-10 leaves of basil
• 3 tbs of oil

How to make it

---

• Chop your chicken into bite sized pieces and set aside
• Dice your scallions, eggplant and bell pepper and set aside
• Heat a wok on the highest possible flame and when hot add your scallions and cook for 2 min, stirring constantly with a wooden spoon and remove to a dish.
• To the same wok, add your cubed bell pepper and cook on high flame for about 5 min, stirring constantly
• Add your bamboo shoots, cook on high for about 2 min and set aside
• Do the same with the eggplant, while cooking after about 4 min, add your 2 tbs of oil and fry for another 3-4 min and set aside ( the eggplant should soak all the oil)
• Using a mortar and pestle, pulverize your garlic and ginger.
• Add 1 tbs of oil in the wok and again on the highest heat possible, fry your ginger and garlic for about 1 min.
• Add your diced chicken to this and cook for 3-4 mins
• Add your oyster sauce, soy sauce, sweet and sour sauce and water and cook for another 6 min.
• • Add your veggies and basil and cook for 4 mins.
  • Serve with hot white rice or noodles.

Ayam Goreng Bumbu Kuning

http://icip2didapur.blogspot.com/search/label/ayam
Resep Ayam Goreng Bumbu Kuning

Bahan :
1 ekor ayam, potong menjadi 12 bagian
6 lbr daun jeruk
garam secukupnya
500 cc air
Minyak goreng secukupnya

Bumbu dihaluskan :
5 siung bawang putih
3 ruas kunyit
1 btg sereh (pakai bagian putihnya)
2 ruas lengkuas
2 sdm ketumbar

Cara membuatnya :
Campur ayam, air, bumbu halus, daun jeruk dan garam secukupnya lalu ungkep sampai ayamnya empuk dan bumbu meresap.
Panaskan minyak goreng lalu masukkan beberapa potong ayam, goreng sampai permukaannya garing, angkat dan sajikan.

Martabak Mini

Resep Bahan Martabak Mini :

• 10 lembar kulit lumpia kualitas baik
• 5 butir telur bebek/ayam, kocok rata
• 4 batang daun bawang, iris halus
• 50 gram bawang bombai, cincang halus
• minyak goreng secukupnya

Resep Bahan Isi Martabak Mini :

• 5 butir bawang merah, haluskan
• 4 siung bawang putih, haluskan
• 200 gram daging giling
• 1/2 sendok teh merica bubuk
• 1/4 sendok teh cabai merah bubuk
• 1 sendok teh bumbu gulai siap beli
• 100 ml santan kental dari 1/4 butir kelapa
• garam halus secukupnya

Cara Membuat Martabak Mini :

1. Isi : Panaskan 3 sendok makan minyak goreng, tumis bawang merah dan bawang putih hingga harum. Masukkan daging giling, aduk hingga daging berubah warna. Tambahkan merica bubuk, cabai merah bubuk, bumbu gulai, dan garam. Tuang santan sedikit demi sedikit sambil diaduk hingga daging matang dan santan habis. Angkat, lalu tempatkan dlam wadah dan biarkan dingin.
2. Tambahkan daun bawang dan bawang bombai ke dalam adonan. Masukkan telur kocok, aduk rata.
3. Panaskan wajan atau pan dadar di atas api kecil, beri 2-3 sendok makan minyak goreng. Letakkan selembar kulit lumpia, beri 1 sendok makan bahan isi, lipat menyerupai amplop (jaga agar bahan isi berada di dalam lipatan). Balik jika kulit di bagian bawah sudah mulai matang. Setelah kedua sisinya kuning kecoklatan, angkat dan tiriskan.
4. Lakukan sampai bahan habis. Setiap kali akan menggoreng, tambahkan 1-2 sendok makan minyak goreng.

Selamat mencoba Resep Martabak Mini

Kroket Keju Gulung

http://inforesep.com/resep-kroket-keju-gulung.html 

Resep Bahan Kulit Kroket Keju Gulung :

• susu cair 100 ml
• tepung terigu protein sedang 100 gram
• margarin 4 sendok makan
• garam 1/4 sendok teh
• merica bubuk 1/8 sendok teh
• kuning telur 2 butir
• kentang kukus 500 gram, haluskan
• minyak goreng 500 ml

Resep Bahan Isi Kroket Keju Gulung :

• keju chedar 200 gram, potong balok 1x1x5 cm
• daging asap 16 lembar, potong persegi panjang ukuran 5×10 cm
• mayones 3 sendok makan

Resep Bahan Lapisan Kroket Keju Gulung :

• tepung terigu protein sedang 2 sendok makan
• putih telur 2 butir
• tepung pangko 150 gram

Cara Membuat Kroket Keju Gulung :

1. Masak susu cair dan margarin hingga margarin larut.
2. Masukkan terigu, garam, dan merica, aduk hingga kalis atau tidak lengket di panci. Angkat dan aduk hingga uapnya hilang.
3. Masukkan kentang dan kuning telur, aduk hingga rata. Sisihkan.
4. Ambil selembar daging asap, oles dengan mayones.
5. Letakkan keju di atas daging asap, gulung dan rapikan.
6. Ambil 2 sdm adonan kentang, pipihkan. Letakkan keju gulung di atasnya. Bentuk kroket seperti tabung.
7. Gulingkan kroket di atas terigu, angkat. Celup dalam putih telur, angkat dan tiriskan.
8. Gulingkan di atas tepung pangko hingga rata.
9. Panaskan minyak, goreng hingga kuning kecokelatan. Angkat dan tiriskan. Sajikan.

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