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  • 1.Zharmaines Restaurant

2. Ingredients 10 pcs MONTEREY PORK LOIN STEAK orPORK CUTLETS, bonelesssalt & pepper to taste1 and 1/2 cup all purpose flour2 beaten egg1 1/2 cup Japanese bread crumbscabbage, shredded thinlylemon wedgescooking oil for deep-fryingcommercially available Tonkatsu or Barbecuesauce 3. Score the fat of the pork chops to prevent from curling. Lightlysalt and pepper the chops on both sides, then dredge in flour.Shake off any excess flour, dip in beaten egg. Next press thechops firmly into the breadcrumbs making sure that all surfacesare well coated. Place them on a sheet pan covered with parchmentpaper and refrigerate for an hour before using.Deep-fry the porkchop in oil, turning once or twice until cookedthrough and golden brown, approximately 4-5 minutes. The coatingshould be quite crisp. Drain on a clean towel, then cut into 1-inchstrips, keeping the original shape of the chop. Serving Suggestion:Place shredded cabbage over half of a warmserving plate. Place the porkchop on top of the cabbage toward thecenter of the plate. Serve the sauce in a separate small dish fordipping. Garnish with lemon wedges. Serve Tonkatsu or barbecue sauce with fried pork cutlet. Makes 10servings. 4. 4 pounds of your favorite chicken parts(legs, thighs, wings, breasts), skin-on Salt Vegetable oil 1 cup barbecue sauce, store-boughtor homemade 5. 1 Coat the chicken pieces with vegetable oil and sprinkle salt over them on all sides.Prepare your grill for high, direct heat. If you are using charcoal or wood, make surethere is a cool side to the grill where there are fewer coals. 2 Lay the chicken pieces skin side down on the hottest side of the grill in order tosear the skin side well. Grill for 5-10 minutes, depending on how hot the grill is (youdo not want the chicken to burn). Once you have a good sear on one side, move thechicken pieces to the cooler side of the grill, or, if you are using a gas grill, lower theheat to medium low. Cover the grill and cook undisturbed for 20-30 minutes. 3 Turn the chicken pieces over and baste them with with your favoritebarbecuesauce. Cover the grill again and allow to cook for another 30 minutes. Repeat, turningthe chicken pieces over, basting them with sauce, covering, and cooking for another30 minutes. 4 By now the chicken should be cooked through. You can check with a meatthermometer inserted into the thickest part of the chicken piece. Look for 165Ffor breasts and 170F for thighs. Or insert the tip of a knife into the middle of thethickest piece, the juices should run clear. If the chicken isnt done, turn the piecesover and continue to cook at a low temperature. If you want can finish with a sear onthe hot side of the grill. To do this, put the pieces, skin side down, on the hot side ofthe grill. Allow them to sear and blacken slightly for a minute or two. 5 Paint with more barbecue sauce and serve. 6. 3 chicken breast fillets, cut into chunks 4 long skewers For the marinade: 1 cup (250ml) natural yoghurt 1 tablespoon (15ml) lemon juice 2 teaspoons ground cumin 1 teaspoon ground cinnamon 2 teaspoons cayenne pepper 2 teaspoons freshly ground black pepper 1 tablespoon finely grated fresh ginger 2 teaspoons salt, or to taste For the sauce: 20g butter 1 clove garlic, crushed 1 green chilli, finely chopped 2 teaspoons ground cumin 2 teaspoons paprika 2 teaspoons salt, or to taste 1 cup (250ml) passata or tomato puree 1 cups (300ml) thickened cream 1 large bunch fresh coriander, freshly chopped 7. 1. In a large bowl, combine yoghurt, lemon juice, cumin, cinnamon, cayennepepper, black pepper, fresh ginger and salt. Stir in chicken, cover and putin the refrigerator for 1 hour. 2. Thread chicken onto skewers and discard remaining marinade. Cook thekebabs on the barbecue or under the grill until chicken is cookedthrough, about 5 minutes on each side. 3. For the sauce: Melt butter in a heavy frying pan over medium heat. Frygarlic and chilli for 1 minute. Add cumin, paprika and salt. 4. Stir in tomato passata or puree and cream. Simmer on low heat until saucethickens, about 20 minutes. 5. Add cooked chicken and simmer for 10 minutes. 6. Transfer to a serving platter and garnish with fresh coriander. 8. 1 pound (a large bunch) broccoli rabe, rinsed, cut into 1 1/2to 2 inch pieces Salt 2 Tbsp olive oil 1/4 to 1/2 teaspoon red pepper flakes (depending on howspicy you like things) 1 large clove garlic, chopped (about 1 to 2 teaspoonschopped) 2 ounces sun dried tomatoes (packed in oil), roughly chopped 8 ounces penne pasta (or other favorite short pasta) 1/2 ounce freshly grated Parmesan cheese More salt Freshly ground black pepper 9. 1 Bring two large pots (4-quart pots filled at least half-way) of water to a boil, one potfor blanching the broccoli rabe, the other for the pasta. Whichever pot comes to a boilfirst, in place the broccoli rabe. Blanch only for one minute, then use a slotted spoon toremove the rabe from the hot water to a large bowl of ice water to stop the cooking.Drain the rabe and pat dry with paper towels. 2 Typically penne pasta takes about 10 minutes to cook to al dente. So start the pastabefore you start sauting the rabe. When the water comes to a rolling boil, add atablespoon of salt to it, let the salt dissolve, then add the pasta. Once the waterreturns to a boil, start the timer. Let the pasta cook, at a rolling boil, uncovered, forwhatever time is necessary to cook it to al dente, cooked through but still a little firm. 3 Once the pasta is in the water, heat 2 tablespoons of olive oil in a large saut pan onmedium to medium high heat. Add the chopped garlic and the red chile flakes. Cook untilthe garlic just begins to brown at the edges. Then add to the pan the blanched broccolirabe. Toss to coat with the olive oil, chile flakes, and garlic. Sprinkle with salt. 4 Cook the broccoli rabe about 5 minutes, until just tender. Stir in the chopped sundried tomatoes. When the pasta is done, drain it and add it to the rabe. Sprinkleeverything with black pepper and the grated Parmesan cheese. Toss to combine. Serve immediately. 10. INGREDIENTS 12-16 ounces dried short pasta (bowties, penne, gemelli, etc) 4 chicken breast cutlets (1 1/4 to 1 1/2 pounds total) Salt 2 Tbsp olive oil 1/2 yellow or white onion, chopped, about 1 cup 3 garlic cloves, minced 1/2 cup white wine or stock 8-16 ounces of fresh spinach*, washed, long stems removedand chopped Black pepper 1/4 cup cream 1/4 cup (or more) pesto 11. 8 ounces long, thin pasta such as spaghetti orfettucini Salt 1/2 cup vegetable oil (grapeseed or canola) 3 thinly sliced cloves garlic 1 ounce (about 2 medium to large) dried ancho chiles,rinsed, seeded and deveined 1/2 pound 21-25 count raw shrimp, peeled, deveined,and tails removed, the shrimp pieces cut into thirds Black pepper Freshly grated Parmesan Lime or lemon juice, fresh squeezed 12. 1 Put a large pot of salted water on to boil for the pasta when you start this recipe.Once the water is boiling, add the pasta and cook until al dente. While the water iscoming to a boil and while the pasta is cooking, prepare the rest of the recipe asfollows. 2 Heat oil in a small skillet on medium heat. Once the oil is hot, add sliced garlic.Cook until lightly browned, then remove with a slotted spoon to a large bowl. 3 Thinly slice the ancho chiles (can chiffonade as you would with basil, just roll upinto a cigar shape and slice crosswise). Add the sliced chiles to the hot oil and cookONLY for 20 to 30 seconds. Remove with a slotted spoon to the bowl with the garlic.Do not over-cook the chiles or they will get bitter. 4 Add the raw shrimp to the pan with the now chile and garlic infused oil. Increasethe heat to high, cook for a couple minutes, stirring frequently, until the shrimp isjust turning pink. Remove from heat. Add the shrimp and oil to the bowl with thegarlic and chiles. 5 Add the drained, cooked pasta to the bowl with the shrimp, garlic, chiles, and oil.Sprinkle with salt and black pepper and toss to combine. To serve, portion out intobowls, sprinkle with freshly grated Parmesan and a little lemon or lime juice. 13. 3/4 cup fresh strawberries, sliced in half1 1/2 cups all-purpose flour1 teaspoon baking powder1/4 teaspoon salt1/4 cup milk1/2 cup unsalted butter1 cup sugar1 large egg2 large egg whites1 teaspoon vanilla extract (optional) 14. 1Preheat oven to 350.2Using cupcake liners, place 12 liners in a muffin pan and set to the side.3In a medium bowl, combine flour, baking powder and salt and set a side.4In a food processor or blender add strawberries and process until pureed.5Empty pureed strawberries into a 1/3c measuring cup and set aside. Add rest of strawberry puree to a small bowl and set asideto use in the frosting.6Using a electric mixer with bowl, cream butter on medium high speed until lightly fluffy.7Gradually add sugar and continue to mix until well blended. Reduce speed to low and slowly add one egg and egg whites and mixuntil lightly blended.8Add vanilla extract if using.9Mix together milk and 1/3c strawberry puree.10Alternate flour and milk mixture to mixer slowly ending with flour. Scrap down sides of bowl and continue to blend well.11Using a ice cream scoop or tablespoon, add batter to prepared muffin cups.12Bake for 20 to 25 minutes, or until lightly browned.13Cool cupcakes completely on a wire rack before adding the frosting.14To make the Strawberry Frosting:.15Using a electric mixer with bowl, add 1 cup butter (soften) and salt and blend on medium high until fluffy.16Reduce speed to low and add powdered sugar and blend well.17Add vanilla extract and 3TBS of the strawberry puree, blend well.18Using a knife frost the cupcakes and top with decorative candies. 15. For the Cupcakes:1 cups cake flour (not self-rising), sifted teaspoon baking powder teaspoon coarse salt cup milk1 vanilla bean, halved lengthwise, seeds scraped and reserved4 tablespoons unsalted butter, at room temperature, cut into pieces3 whole eggs plus 3 egg