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Fillet crusted with Port wine sauce and air of coffee

Fillet crusted with Port wine sauce and air of coffeeThis review of the fillet in a crust of coffee is inspired by a recipe for American Chef Bobby Flay. Influenced tex mex (pepper, coffee), but is revived with a different balance, very aromatic and certainly special and unusual taste. The flat and structured to provide information to all tastes taste receptors: Amaro (coffee, cocoa), acid (salsa), Savory (sauce), sweet (sauce, pumpkin soup), Unami (pumpkin soup, beef ), crispy (crust of spices), Aroma (chives, nutmeg, air coffee, cardamom). The combination of beef and cocoa-red wine also appears to be scientifically compatible according to the rules dictated by the molecular gastronomy. Recipe unique, well-worth, which will leave you pleasantly surprised by the unexpected harmony of the ingredients. for meat melted butter 1 tablespoon beef 4 slices of Black Angus beef fillet (aged) pumpkin 1 tablespoon cream sauce berry Porto star anise 1 cinnamon stick 1 Port 1/2 liter Raw cane sugar 1/2 cup to rub (lining of the meat) bitter cocoa powder 1/4 cup of Coffee arabica powder 1/4 cup ground nutmeg 1/2 teaspoon cayenne pepper 1 teaspoon salt (fleur de sel) 2 teaspoons raw cane sugar 1 teaspoon of coffee to the air 'Caffe Mocha Cardamom powder 1 cup berries 2 1 tablespoon soy lecithin Preparation After removing the piece of meat any fibrous parts or excessively fat (1), we proceed to cut (2) and ligation of the thread (3) to allow to keep it in shape during cooking. Brush fillets with melted butter (4) then prepare by simply mixing thoroughly rub all the spices (5), then dip in only rub the edges of the fillet, making it adhere well (6-7). This will allow us to check the cooking thread in exposed parts that otherwise, given the dark color of the rub, it would become a difficult procedure. Meanwhile prepare the charcoal grill with a set up for cooking Direct (click here if you want to know more). In the meantime, you can proceed with the preparation of the sauce (8). Pour the wine into a pan with star anise, cinnamon and brown sugar. Let simmer on low heat until the sauce is not sailing the spoon. Switch off and transfer to a bowl with the spices and allow to cool (9). Prepare the coffee by putting in some berry infusion of crushed cardamom. The cream of pumpkin (10) is obtained simply by baking in the oven a few pieces of pumpkin to complete caramelization. They blend in a blender with hot water or vegetable broth. You add salt and pepper and pour 4 or 5 drops of lemon juice per cup of cream. When the coals are ready, grilling the fillets (11) possibly on a grid or on a controgriglia cast iron in order to obtain lines of cauterization very marked, otherwise impossible to obtain on normal steel grids. To the formation of the rows, rotate by 90 ° on the vertical axis the threads to allow the formation of a pattern of rhombus. Once the temperature of 55 degrees to the heart (12), remove from heat and leave the thread in two disposable aluminum trays usandone one by way of cover. This will allow the juices to be distributed and the temperature to rise, despite removed from the fire, other 2 or 3 degrees. During the rest of the meat goes to the air preparation of coffee. Mix a few drops of hot coffee in soy lecithin (13) and then pour it into the pot of coffee. Blend with an immersion blender (14), taking care to incorporate a lot of air. The foam will form which will be quite stable and will tend to fade quickly. It impiatta simply putting a thin layer of sauce on the plate along with a dash of good olive oil. Lies the thread, remembering to remove the binding (15), add the chives and cream of pumpkin. The air of coffee will be added at the last moment.

This review of the fillet in a crust of coffee is inspired by a recipe for American Chef Bobby Flay. Influenced tex mex (pepper, coffee), but is revived with a different balance, very aromatic and certainly special and unusual taste. The flat and structured to provide information to all tastes taste receptors: Amaro (coffee, cocoa), acid (salsa), Savory (sauce), sweet (sauce, pumpkin soup), Unami (pumpkin soup, beef ), crispy (crust of spices), Aroma (chives, nutmeg, air coffee, cardamom). The combination of beef and cocoa-red wine also appears to be scientifically compatible according to the rules dictated by the molecular gastronomy. Recipe unique, well-worth, which will leave you pleasantly surprised by the unexpected harmony of the ingredients. for meat melted butter 1 tablespoon beef 4 slices of Black Angus beef fillet (aged) pumpkin 1 tablespoon cream sauce berry Porto star anise 1 cinnamon stick 1 Port 1/2 liter Raw cane sugar 1/2 cup to rub (lining of the meat) bitter cocoa powder 1/4 cup of Coffee arabica powder 1/4 cup ground nutmeg 1/2 teaspoon cayenne pepper 1 teaspoon salt (fleur de sel) 2 teaspoons raw cane sugar 1 teaspoon of coffee to the air 'Caffe Mocha Cardamom powder 1 cup berries 2 1 tablespoon soy lecithin Preparation After removing the piece of meat any fibrous parts or excessively fat (1), we proceed to cut (2) and ligation of the thread (3) to allow to keep it in shape during cooking. Brush fillets with melted butter (4) then prepare by simply mixing thoroughly rub all the spices (5), then dip in only rub the edges of the fillet, making it adhere well (6-7). This will allow us to check the cooking thread in exposed parts that otherwise, given the dark color of the rub, it would become a difficult procedure. Meanwhile prepare the charcoal grill with a set up for cooking Direct (click here if you want to know more). In the meantime, you can proceed with the preparation of the sauce (8). Pour the wine into a pan with star anise, cinnamon and brown sugar. Let simmer on low heat until the sauce is not sailing the spoon. Switch off and transfer to a bowl with the spices and allow to cool (9). Prepare the coffee by putting in some berry infusion of crushed cardamom. The cream of pumpkin (10) is obtained simply by baking in the oven a few pieces of pumpkin to complete caramelization. They blend in a blender with hot water or vegetable broth. You add salt and pepper and pour 4 or 5 drops of lemon juice per cup of cream. When the coals are ready, grilling the fillets (11) possibly on a grid or on a controgriglia cast iron in order to obtain lines of cauterization very marked, otherwise impossible to obtain on normal steel grids. To the formation of the rows, rotate by 90 ° on the vertical axis the threads to allow the formation of a pattern of rhombus. Once the temperature of 55 degrees to the heart (12), remove from heat and leave the thread in two disposable aluminum trays usandone one by way of cover. This will allow the juices to be distributed and the temperature to rise, despite removed from the fire, other 2 or 3 degrees. During the rest of the meat goes to the air preparation of coffee. Mix a few drops of hot coffee in soy lecithin (13) and then pour it into the pot of coffee. Blend with an immersion blender (14), taking care to incorporate a lot of air. The foam will form which will be quite stable and will tend to fade quickly. It impiatta simply putting a thin layer of sauce on the plate along with a dash of good olive oil. Lies the thread, remembering to remove the binding (15), add the chives and cream of pumpkin. The air of coffee will be added at the last moment.