An'anaviy retseptlar

Zamonaviy ikra kokteyli partiyasi

Zamonaviy ikra kokteyli partiyasi


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Ikra hashamatli, etib bo'lmaydigan narsaga o'xshab ko'rinishi mumkin va odatda shunday bo'ladi. Lekin bilan Petrosianning ikra kublari, u yangi avlod ikra biluvchilar uchun mavjud. Bu kichkina, siqilgan ikra kvadratlari xushbo'y hidga ega-va ularni "ikra-o'rtacha" narxiga sotib olish mumkin. Bir kavanoz 45 dollar turadi va taxminan 12-16 kubikni o'z ichiga oladi. Ularni kokteyllarda, otishmalarda va turli xil kichik plastinalarda osongina ishlatish mumkin - bu erda ular atrofida to'liq ishlab chiqilgan qiziqarli kokteyllar uchun menyu rejasi.

Ichimliklar

Podshoh

Ikra va bodring tabiiy juftlikdir. Ikra, bodring va aroq - bundan ham yaxshiroq. Bu kokteyl oqlangan va yangi bo'lib, bosilgan ikra tuz va boylikka yoqimli ta'sir ko'rsatadi.

Caviar2 [kvadrat]

Ikra garniturasini qanday yaxshilash mumkin? Siz yana ikra qo'shasiz! Kubdan tashqari, bu kokteylda ikra bilan to'ldirilgan zaytun, shuningdek, tuzlangan marvarid piyozi bor. Bu kabi narsalarni yoqtiradiganlar uchun hammasi nordon, tuz va tang - stron kokteyliga yaxshi mos keladi.

Martini

Biroq, siz martini - iflos yoki quruq, chayqatilgan yoki aralashtirilgan, jin yoki aroqni - burilishni qo'shsangiz, Caviarcube uni yangi tajribaga aylantiradi.

Vodka tortishish

Mana, kundalik aroq otishni kiyishning bir usuli. Bir nechta yuqori sifatli aroqni to'kib tashlang va uni Caviarcube va bodring bo'lagi bilan bezatilgan sovutilgan stakanlarda bering. Kubdagi tuz, tanglayni tozalaydigan ajoyib ta'qibchini yaratadi.

Ko'pikli vino

Shampan darhol esga tushsa -da, u ikra bilan ishlaydigan yagona ko'pikli sharob emas. O'rtacha narxli Prosecco yoki Cava kabarcıklı navlari orasidagi kublardan zavqlaning.

Aperitiflar

Sovuq bodring va dengiz sho'r ikrasining tetiklantiruvchi kombinatsiyasini yaratadigan luqma kattalikdagi lazzatlar.

Ikra bilan to'ldirilgan zaytun

"Kvadrat qoziq, dumaloq tuynuk" - biz bu oddiy, shishgan ishtahani tasvirlashni yaxshi ko'ramiz. Zaytun ichiga ikra kubini qo'ying (yaxshisi yashil), keyin tish pichog'i bilan teshib, idishga joylashtiring.

Napa vodiysining etoilidagi bu ajoyib ot retseptidagi ikra bo'lagini ikra kubigiga almashtiring.

Tayyorlanishi avvalgisidan ko'ra qiyinroq bo'lgan taom, ikra kubining tepasida yotib, yanada oqlangan bo'ladi.


Caviar 101 (va oddiy ikra tuyadi)

Ikra. Bu so'z oqlangan ziyofatlar va hashamatli turmush tarzini tasavvur qiladi. Bu, albatta, mumkin bo'lsa-da, ikra-bu sizning navbatdagi ziyofatingizni yoki yig'ilishingizni ko'tarishning ajoyib usuli, va uni appetizatsiya menyusiga kiritish juda oson. Oldinda bizni bayram ziyofatlari kutar ekan, men oson va mazali ikra aperitif retseptlarini to'playman deb o'yladim.

Xuddi yagona haqiqiy shampan Frantsiyadagi shampan vinolari hududidan bo'lgani kabi, hamma narsa ko'pikli sharob bo'lgani kabi, haqiqiy gurme ikrasi ham faqat "Baluga", "Sterlet", "Osetra" va "Sevruga" baliqlaridan keladi. Baliqlarning har bir turi yo'qolib ketish xavfi ostida turgan turlar ro'yxatiga kiritilgan, shuning uchun ikra ishlab chiqaradigan boshqa baliqlar ham bor. Baliq ikra va boshqa baliqlardan ikra, baliqdan tayinlanishi kerak, masalan, "ikra ikra" yoki "ikra ikra". Agar bu konteynerda "ikra" deb yozilsa, u "#8217" baliqdan. (Yoki shunday bo'lishi kerak.) Bu erda har xil ikra turlari va nimalarga e'tibor berish kerakligi haqida ajoyib maqola.

Ikra xizmat qilishning eng mashhur usullaridan biri - blini. Blini har xil shakl va o'lchamlarda bo'ladi, lekin aslida ingichka kichkina krep yoki krep. Ular mazali va har qanday ziyofat uchun ajoyib taomdir.

Bu ikra va dudlangan losos kanepalari, agar losos, ikra va krem ​​-frichka issiq blinisga qo'shilishidan oldin juda sovuq bo'lsa, ta'sirchan ko'rinadi va ta'mi yanada yaxshi bo'ladi. To'liq retseptni ajoyib ta'mli retseptlardan oling.

Bu kartoshkadan foydalangan holda an'anaviy bliniga burilish. Yuqori o'tli smetana va qo'g'irchoq ikra bilan to'ldirilgan, u oddiy va mazali. Retseptni Sandra Li dan oling.

Bu ikra blini retsepti Tori Burchning sevimli taomidir. Oshpaz Dana Manuta ham blini retseptida kartoshkadan foydalanadi.

Agar siz ilohiy ta'mga ega bo'lgan, albatta, chiroyli ishtahani qidirmoqchi bo'lsangiz, bu shunday. Tayyorgarlik juda oddiy, taqdimot juda ajoyib. Party Tipz -dan retseptni oling.

Shayton tuxumlari har doim yoqadi va bu ikra bilan to'ldirilgan tuxumlar - ikrasini ilgari tatib ko'rmagan odamlarga xizmat qilishning ajoyib usuli. Retseptni What ’s Cooking America -dan oling.

Jeki Alpersning kremi va ikra bilan pishirilgan Parmesan pishiriqlari ajoyib ko'rinadi! Bir komponentli Parmesan qisqichbaqalari bliniga mazali, uglevodsiz alternativ hisoblanadi. Ularni tayyorlash, yuklash oson! Retseptni Jackie ’s Happy Plate -dan oling.

Juda sodda bo'lishni xohlaysizmi? Kichkina qaymoq yoki smetana va sevimli ikra qo'g'irchog'i bilan qaynatilgan kartoshka chiplari haqida nima deyish mumkin? Ahamiyatsiz mazali!


Shampan kokteyli bar

Bayramni shov -shuv bilan boshlang! Klassik shampan kokteylining bir oz tarixi shundaki, u kitoblardagi eng qadimgi kokteyllardan biridir. Jiddiy tarzda … u 1862 yilda dunyodagi birinchi mexnat kitobida chop etilgan. Garchi u 1920 -yillarda ixtiro qilinmagan bo'lsa -da, u o'n yil davomida juda ko'p zavqlangan. Bundan tashqari, 1920 -yillarning boyligi kupe shishasiga to'lganidan boshqa hech narsa demaydi.

Siz shampan stakanining pastki qismiga qo'yishdan oldin, shakar kubini angostura achchig'ining bir nechta chizig'i bilan to'yingan holda, bu an'anaviy retseptni o'zgartirishingiz mumkin. Keyin, uni sovutilgan shampan bilan to'ldiring va xizmat qilishdan oldin limon bilan bezang.

Yangi maslahat: Burilishdan maksimal foyda olish uchun uni stakan ustiga siqib qo'ying, so'ng ichkariga kirishdan oldin chetiga surting.

Partiyani chindan ham hayajonli qilish uchun siz turli xil achchiqlarni sotib olishingiz mumkin (variantlar cheksiz!) Va greyfurt, ohak, meyer limon, apelsin va mandarin kabi turli xil tsitrus burmalarini tayyorlashingiz mumkin. Bu nafaqat chiroyli ko'rinishga ega, balki mehmonlarga o'z xohishiga ko'ra ichimliklar tayyorlashga ham imkon beradi!

Bularni ko'rib chiqing qiziqarli lazzat kombinatsiyalari ilhom uchun:

  • Angostura limonli achchiqlanmoqda (klassik!)
  • Kardamom achchiq -to'q sariq rangda
  • Greypfrutli dudlangan chili achchiq
  • Hibiskus achchiq ohak bilan
  • Lavanda achchiq achchiq limonli


Bizning ziyofatda xizmat qilish uchun eng yaxshi 10 ta janubiy appetizator

Aperitiflar va mayda chaqishlar ham katta kechki ovqat uchun ajoyib alternativ bo'ladi. Mehmonlarga ayting -chi, ular janubiy kichik plastinka - ular sizni chiroyli deb o'ylashadi. Menyuni rejalashtirishga yordam berish uchun biz shoularni butunlay o'g'irlaydigan 10 ta eng sevimli ilovalarimizni to'pladik.

Peynir somonlari Enn Byorn
Pishloq somonlari hech narsaga yaramaydi: arzon, tayyorlash oson va atıştırmalık qilish qiziqarli. Ular aslida janubiy bo'lmasligi mumkin, lekin siz ularni janub partiyalarining ko'pchiligida stol ustida topganingiz uchun, biz ularni o'zimiznikidek qabul qildik. Oddiy qilib aytganda, bizning retsepti pishloq, un va sariyog'dan ko'proq narsani talab qiladi - sizning oshxonangizda allaqachon bor, to'g'rimi? Biz haddan tashqari o'tkir chexarning tishlangan joyini bir oz o'tkir bilan muvozanatlashtiramiz va bir oz teginish uchun qayenning yosh tebranishini qo'shamiz. (Agar siz pishlog'ingiz toza bo'lishni xohlasangiz, uni qo'yib yubormang.) Maslahat: Ularni pishloqli novdalar hali ham pishloqli bo'lib qoladi deb o'ylamang. Qo'shimcha kredit olish uchun ularni pomidor sho'rva bilan bog'lang.
Retseptni oling Cheesy Grit Fritters achchiq qalampir jeli bilan
Agar sizda oshxonangizda qolgan ozgina bo'lak bo'lsa, bu ularni ishtahaga aylantirishning ajoyib usuli. Qovurg'alar to'liq soviganligiga ishonch hosil qiling, shunda siz maydalagichlarni osongina shakllantirasiz va eng muhimi - ularni pishloq bilan to'ldirasiz. Bu piroglarni yolg'iz o'zi berish mumkin, lekin biz ularni cho'mish uchun achchiq qalampir jeli ko'pirtirishni maslahat beramiz.
Retseptni oling Coca-Cola sirlangan qanotlari
Coca-Cola tovuq qanotlari uchun sir sifatida ishlatilishi mumkin bo'lgan g'ayrioddiy variant bo'lib tuyulishi mumkin, ammo qalampir issiqligi bilan birlashtirilgan Kokaning shirinligi ajoyib lazzat profilini yaratadi. Sir oddiy: jigarrang shakar, ohak sharbati, Coca-Cola va tug'ralgan jalapenoslar siropli sirga aylanadi. Buni olganingizdan so'ng, gril, bolam, panjara qilish kifoya.
Retseptni oling Anne Birnning qovurilgan yashil pomidorlari
Bu oddiy va oddiy fakt: janubliklar yashil pomidorni qovurishni yaxshi ko'radilar. Achchiq va shirali tashqi va yorqin va shirali markaz o'rtasida, bu klassik appetizatordan xato topish qiyin. Bizning eng yaxshi retseptimiz, ajablanarli joyi yo'q, "Bir joyning ta'mi" bo'limida pomidorni tayyorlash va qovurishning turli xil usullarini sinab ko'rgan va sinab ko'rgan Enn Birndan. Agar siz biz kabi bu shirinliklarning muxlisi bo'lsangiz, barchasini sinab ko'rishni tavsiya qilamiz.
Retseptni oling Qisqichbaqalar avakado Aioli bilan
Bu bekamu ko'st, oltin jigarrang kulbalar ham ishtaha, ham garnitür sifatida juda yaxshi. Qisqichbaqa go'shtini an'anaviy xushbo'y xamirga qo'shish bizning retsepti murakkabligini beradi, chunki u oddiy makkajo'xori navida uchramaydi. Taomga yanada ko'proq hayajon qo'shish uchun biz hushpuppiesga engil (-ish) va baharatlı (-ish) avokado aioli bilan xizmat qilishni yaxshi ko'ramiz.
Retseptni oling

Pimento pishloqining eski uslubi

Pimento pishloq, "janub pate" nomi bilan ham tanilgan, 1920 -yillardan boshlab janubiy oshxonaning bir qismi hisoblanadi. Pimento pishloqining ko'p xilma-xilligi janubiy stollarda paydo bo'ldi, lekin bizning eski retseptimiz bu ishtahaning asosiy lazzatlariga qaratiladi: cheddar pishloq, qalampir, mayonez va qaymoqli pishloq. Taomga ozgina issiqlik qo'shish uchun biz qayin qalampiri va mayda tug'ralgan jalapeno qalampirini qo'shdik, lekin agar siz purist bo'lsangiz, ularni qo'yib yuborishingiz mumkin.
Retseptni oling Piyozga botirish
Karamelizatsiyalangan Vidalia piyozi, smetana va ziravorlar bu boy, to'liq janubiy cho'milishida birlashadi. Sizni kechiktiruvchilar uchun xushxabar, noldan piyozni cho'ktirish aslida juda tez va oson. Piyozni chuqur karamelize qilganingizga ishonch hosil qiling, shunda ularning shirinligi butun taomni o'z ichiga oladi. Piyoz porlashi uchun oddiy kartoshka chiplari bilan cho'milishni tavsiya qilamiz.
Retseptni oling Bekon va olma bilan pishirilgan Brie
Bu shirin va mazali ishtaha - bu, odatda, aperitiflar stoliga qo'yilgan klassik pishirilgan brining yangilanishi. Eritilgan pishloqli pishloqni yoqtirmaydigan odamni topish juda qiyin bo'lardi, lekin siz uni nima kiyganingizdan qat'i nazar, lekin uni doljin, olma va pastırma bilan to'ldirsangiz? Mukammallik. Bu taom yolg'iz yoki pishloq taxtasiga qo'shimcha sifatida turishi mumkin. Ehtiyot bo'ling - bu tomoshani o'g'irlashi mumkin.
Retseptni oling

Klassik shayton tuxumlari

Siz yozgi oshxonada, bayram yig'ilishida yoki mexnat ziyofatida shayton tuxumlarini berish bilan adashmaysiz. Klassik retseptga rioya qilasizmi yoki sarig'ini to'ldirish uchun sariq xantal, asir va tuzlangan bodring qo'shib, lazzat profilini to'ldirasizmi, mehmonlaringiz qo'llarini quvontirishadi. Bekon kabi garnituralar kutilmagan qo'shimchalar bo'lib, har kimga yoqadi, lekin agar siz an'anaga sodiq qolishni istasangiz, bu retsept.
Retseptni oling Muscadine Mignonette bilan istiridye
Biz istiridye ishtaha sifatida xizmat qilishni yaxshi ko'ramiz, chunki ular allaqachon mukammal idishga solingan. Yonma -yon xizmat qilish uchun biz muskadin uzumini qo'shib, o'zimizning janubiy ta'mimizni minyonet sousiga qo'ydik. Uzumni mignonetka qo'shilishi ularga sovuq, sho'r istiridye ustidagi xushbo'y hid uchun tuzlangan sifatni beradi.
Retseptni oling

Fotosuratlar (maydalangan piyoz, piyozga botirish, shaytonlangan tuxum, istiridye): Ramona King
Surat (qovurilgan yashil pomidor): Danielle Atkins
Surat (hushpuppies): Maura Fridman

Surat (pishirilgan brie): Pam brendi

Reychel Teylor - Janubiy oshxonada yozuvchi. U shu yilning boshida Merilend shtatidagi kollejni tugatgandan so'ng Atlantaga ko'chib kelgan va Atlanta jurnalining konstitutsiyasi va siyosiy jihatdan Jorjiya shtatining raqamli auditoriyasi mutaxassisi, shuningdek USA Today va Merilend shtatidagi Delmarva Daily Times kabi nashrlar uchun mustaqil yozuvchi bo'lgan. 39 -yillar Sharqiy qirg'oq. U Frantsiya va Italiyada yashagan, sayohat qilishni yaxshi ko'radi.


Zamonaviy

Zamonaviy nima? 1979 yilda, men o'rta maktabni tugatganimda, kalkulyatorlar va stereolardan foydalanib, LPlar to'plamini mayda -chuyda narsalarga aylantirish mumkin edi, bu esa ularni aylanuvchi patnisdan yuqori darajada ushlab turardi va ularni birma -bir o'ynash uchun pastga tushirdi. Mashinalarda eng so'nggi narsa Datsun 280Z edi va siz mashinani boshqarishda chindan ham uslubga ega bo'lish uchun old tomonida kalta oltin fermuarli bordo turtlenka kiyishingiz kerak edi. Puka chig'anoqlarini bo'yniga ko'rsatish uchun u ochiq bo'lishi kerak edi. 1961 yilda, men tug'ilganimda, mashinalarda haligacha qanotlari bor edi, ayollar uyali qutilarda shlyapa kiyishgan va malika telefoni - uy elektronikasida eng yangi - hali ham terish apparati bo'lgan.

Vaqt hammamizni masxara qiladigan, yangisiga urinishlarimiz befoyda va eng yomoni, ahmoqona ko'rinishga ega. Lekin har doim yangi va, ha, zamonaviy bo'lishiga qaramay, ular necha yoshda bo'lishidan qat'iy nazar uchraydi. Frank Lloyd Raytning uylari, Bugs Bunny multfilmlari, Charli Parkerning musiqasi - bularning yoshi yo'q. Birinchi Dry Martini 1880 -yillar yoki 1890 -yillarning boshlarida qo'zg'alishi mumkin edi, lekin bir qultum yangi zarbani, shuningdek, Ledi Gaga pilla quritadigan har qanday narsani ko'rsatadi.

Albatta, o'z orbitasidan qochish tezligiga erishgan boshqa ichimliklar ham bor. Ularning aksariyati zamonaviy, sodda va hech qanday zamon va makonga mahkamlaydigan g'ayrioddiyligi bilan ajralib turadi. Ammo zamonaviy kokteyl, nomiga qaramay, ulardan biri emas.

Yigirmanchi asrning birinchi o'n yilligida Madison maydonidagi Nyu -Yorkdagi mashhur Hoffman House mehmonxonasida bosh barmen Charli Mahoni tomonidan ixtiro qilingan, Zamonaviy zamonning eng zamonaviy ikkita tarkibiy qismini birlashtiradi: viskini viski va sloe jin. Siz juftlik ishlaydi deb o'ylamagan bo'lardingiz, lekin u xuddi ko'cha va kumushdan yasalgan og'ir cho'ntak soatlari kabi ishlaydi. Menga etarlicha yaxshi.


Bizning ziyofatda xizmat qilish uchun eng yaxshi 10 ta janubiy taomlar

Aperitiflar va mayda chaqishlar ham katta kechki ovqat uchun ajoyib alternativ bo'ladi. Mehmonlarga ayting -chi, ular janubiy kichik plastinka - ular sizni chiroyli deb o'ylashadi. Menyuni rejalashtirishga yordam berish uchun biz shoularni butunlay o'g'irlaydigan 10 ta eng sevimli ilovalarimizni to'pladik.

Enn Birnning pishloqli somonlari
Pishloq somonlari hech narsaga yaramaydi: arzon, tayyorlash oson va atıştırmalık qilish qiziqarli. Ular aslida janubiy bo'lmasligi mumkin, lekin siz ularni janub partiyalarining ko'pchiligida stol ustida topganingiz uchun, biz ularni o'zimiznikidek qabul qildik. Oddiy qilib aytganda, bizning retsepti pishloq, un va sariyog'dan ko'proq narsani talab qiladi - sizning oshxonangizda allaqachon bor, to'g'rimi? Biz haddan tashqari o'tkir chexarning tishlangan joyini bir oz o'tkir bilan muvozanatlashtiramiz va bir oz teginish uchun qayenning yosh tebranishini qo'shamiz. (Agar siz pishlog'ingiz toza bo'lib qolishini xohlasangiz, uni qo'yib yubormang.) Maslahat: Ularni pishloqli bo'laklarga o'xshatib yasashni o'ylamang. Qo'shimcha kredit olish uchun ularni pomidor sho'rva bilan bog'lang.
Retseptni oling Cheesy Grit Fritters achchiq qalampir jeli bilan
Agar sizda oshxonangizda qolgan ozgina bo'lak bo'lsa, bu ularni ishtahaga aylantirishning ajoyib usuli. Qovurg'alar to'liq soviganligiga ishonch hosil qiling, shunda siz maydalagichlarni osongina shakllantirasiz va eng muhimi - ularni pishloq bilan to'ldirasiz. Bu piroglarni yolg'iz o'zi berish mumkin, lekin biz ularni cho'mish uchun achchiq qalampir jeli ko'pirtirishni maslahat beramiz.
Retseptni oling Coca-Cola sirlangan qanotlari
Coca-Cola tovuq qanotlari uchun sir sifatida ishlatilishi mumkin bo'lgan g'ayrioddiy variant bo'lib tuyulishi mumkin, ammo qalampirning issiqligi bilan birlashtirilgan Kokaning shirinligi ajoyib lazzat profilini yaratadi. Sir oddiy: jigarrang shakar, ohak sharbati, Coca-Cola va tug'ralgan jalapenoslar siropli sirga aylanadi. Buni olganingizdan so'ng, gril, bolam, panjara qilish kifoya.
Retseptni oling Anne Birnning qovurilgan yashil pomidorlari
Bu oddiy va oddiy fakt: janubliklar yashil pomidorni qovurishni yaxshi ko'radilar. Achchiq va shirali tashqi va yorqin va shirali markaz o'rtasida, bu klassik appetizatordan xato topish qiyin. Bizning eng yaxshi retseptimiz, ajablanarli joyi yo'q, "Bir joyning ta'mi" bo'limida pomidorni tayyorlash va qovurishning turli xil usullarini sinab ko'rgan va sinab ko'rgan Enn Birndan. Agar siz ham biz kabi bu shirinliklarning muxlisi bo'lsangiz, biz hammasini sinab ko'rishni taklif qilamiz.
Retseptni oling Qisqichbaqalar avakado Aioli bilan
Bu bekamu ko'st, oltin jigarrang kulbalar ham ishtaha, ham garnitür sifatida juda yaxshi. Qisqichbaqa go'shtini an'anaviy xushbo'y xamirga qo'shish bizning retsepti murakkabligini beradi, chunki u oddiy makkajo'xori navida uchramaydi. Taomga yanada ko'proq hayajon qo'shish uchun biz hushpuppiesga engil (-ish) va baharatlı (-ish) avokado aioli bilan xizmat qilishni yaxshi ko'ramiz.
Retseptni oling

Pimento pishloqining eski uslubi

Pimento pishloq, "janub pate" nomi bilan ham tanilgan, 1920 -yillardan boshlab janubiy oshxonaning bir qismi hisoblanadi. Pimento pishloqining ko'p xilma-xilligi janubiy stollarda paydo bo'ldi, lekin bizning eski retseptimiz bu ishtahaning asosiy lazzatlariga qaratiladi: cheddar pishloq, qalampir, mayonez va qaymoqli pishloq. Taomga ozgina issiqlik qo'shish uchun biz qayin qalampirini va tug'ralgan jalapeno qalampirini qo'shdik, lekin agar siz purist bo'lsangiz, ularni qo'yib yuborishingiz mumkin.
Retseptni oling Piyozga botirish
Karamelizatsiyalangan Vidalia piyozi, smetana va ziravorlar bu boy, to'liq janubiy cho'milishida birlashadi. Sizni kechiktiruvchilar uchun xushxabar, noldan piyozni cho'ktirish aslida juda tez va oson. Piyozni chuqur karamelize qilganingizga ishonch hosil qiling, shunda ularning shirinligi butun taomni o'z ichiga oladi. Piyoz porlashi uchun oddiy kartoshka chiplari bilan cho'milishni tavsiya qilamiz.
Retseptni oling Bekon va olma bilan pishirilgan Brie
Bu shirin va mazali ishtaha - bu, odatda, aperitiflar stoliga qo'yilgan klassik pishirilgan brining yangilanishi. Eritilgan pishloqli pishloqni yoqtirmaydigan odamni, nima kiyganingizdan qat'iy nazar, topishingiz qiyin bo'lardi, lekin uni doljin, olma va pastırma bilan to'ldirsangiz? Mukammallik. Bu taom yolg'iz yoki pishloq taxtasiga qo'shimcha sifatida turishi mumkin. Ehtiyot bo'ling - bu tomoshani o'g'irlashi mumkin.
Retseptni oling

Klassik shayton tuxumlari

Siz yozgi oshxonada, bayram yig'ilishida yoki mexnat ziyofatida shayton tuxumlarini berish bilan adashmaysiz. Klassik retseptga rioya qilasizmi yoki sarig'ini to'ldirish uchun sariq xantal, asir va tuzlangan bodring qo'shib, lazzat profilini to'ldirasizmi, mehmonlaringiz qo'llarini quvontirishadi. Bekon kabi garnituralar kutilmagan qo'shimchalar bo'lib, har kimga yoqadi, lekin agar siz an'anaga sodiq qolishni istasangiz, bu retsept.
Retseptni oling Muscadine Mignonette bilan istiridye
Biz istiridye ishtaha sifatida xizmat qilishni yaxshi ko'ramiz, chunki ular allaqachon mukammal idishga solingan. Yonma -yon xizmat qilish uchun biz muskadin uzumini qo'shib, o'zimizning janubiy ta'mimizni minyonet sousiga qo'ydik. Uzumni mignonetka qo'shilishi ularga sovuq, sho'r istiridye ustidagi xushbo'y hid uchun tuzlangan sifatni beradi.
Retseptni oling

Fotosuratlar (maydalangan piyoz, piyozga botirilgan tuxum, istiridye): Ramona King
Surat (qovurilgan yashil pomidor): Danielle Atkins
Surat (hushpuppies): Maura Fridman

Surat (pishirilgan brie): Pam brendi

Reychel Teylor - Janubiy oshxonada yozuvchi. U shu yilning boshida Merilend shtatidagi kollejni tugatgandan so'ng Atlantaga ko'chib kelgan va Atlanta jurnalining konstitutsiyasi va siyosiy jihatdan Jorjiya shtatining raqamli auditoriyasi mutaxassisi, shuningdek USA Today va Merilend shtatidagi Delmarva Daily Times kabi nashrlar uchun mustaqil yozuvchi bo'lgan. 39 -yillar Sharqiy qirg'oq. U Frantsiya va Italiyada yashagan, sayohat qilishni yaxshi ko'radi.


Dam olish kunini ko'tarish uchun eng oson kokteyl retsepti

- Oxir oqibat, bu mavsum. Ikra va istiridye kabi shirin taomlar bilan yorqin partiyalar uchun mavsum. Yorqin chiroqlar ostida kiyinish va raqsga tushish mavsumi. Balki siz shunday ziyofat uyushtirasiz, balki kayfiyatga mos keladigan mexnat retsepti kerakdir.

Siz shunchaki bir shisha shampan vinosini yoki o'zingiz xohlagan muqobil ko'pikli sharobni ochishingiz mumkin (Kavaga baqiring). Shampan, dramatik portlashi va porloq pufakchalari bilan, bayram ziyofati uchun juda mos keladi. Ammo, agar siz ko'proq narsani xohlasangiz, ko'proq porlashni xohlasangiz, pufakchalarga likyor qo'shishni maslahat bera olamanmi?

Hammasi shu - bu butun kokteyl retsepti. Bir likyorni toping, shampan nayining pastki qismiga chayqating, qolganini shampan bilan to'ldiring. Buning eng keng tarqalgan, eng rasmiy versiyasi - kassis (smorodina likyor) ishlatadigan Kir Royale. Yoki siz tushdan keyin o'lim haqida eshitgan bo'lishingiz mumkin, bunda absinte bir oz ko'proq shampan bilan to'ldirilgan.

Lekin siz shampan vinosi bilan birlashtira oladigan likyorlarning deyarli oxiri yo'q. Meva likyorlari eng yaxshi ishlaydi: Grand Marnier (to'q sariq rangda!), Chambord (malina likyor), Cherry Heering yoki shaftoli shnapplarini sinab ko'ring. Sent -Jermeyn singari oqsoqolli likyor sizga kokteylni gulli yoki Domain de Kantonni zanjabil bilan beradi. Anis xushbo'y likyorlarining butun oilasi pufakchalar bilan yaxshi o'ynaydi, shu jumladan yuqorida aytilgan absinte, shuningdek pastis, aniset va Herbsaint. Amari, Campari, Cynar va Aperol kabi, quruq shampan sharobini yanada murakkabroq qilish uchun juda yoqadi.

Men nima demoqchiman: bu sizning ichimliklar kabinetining orqa tarafini qazish, yillar davomida siz bilan birga bir necha kvartiralarga ko'chib o'tgan, lekin uchdan ikki qismi to'lgan likyor likyorni topish va undan qutulish uchun ajoyib imkoniyat. bir marta va butunlay. Siz ham do'stlaringizga shunday taassurot qoldirasiz.

Oh, va donolarga so'z: Bu tabiat kokteyllari juda oson tushadi va shakar bilan to'ldirilgan, shuning uchun qancha urganingizni kuzatib turing. Yangi yil uchun shampan vinosini saqlang.


Yozgi kokteyl retseptlari

Yozni nishonlash uchun kokteyl partiyasini qiling. Bizda juda ko'p tetiklantiruvchi ichimliklar aralashmasi bor: tekila quyosh chiqishi va mevali zarbalardan tortib xushbo'y paxta va spritlargacha.

Dengiz shabada

Klassik dengiz shabada kokteyli tayyorlash uchun aroq, kızılcık sharbati va greyfurt suvini aralashtiring. Uzun bo'yli stakanda xizmat qiling va yoz ta'mi uchun ohak bilan bezang

Tekila quyosh chiqishi

Grenadin, tekila, uch soniya, apelsin sharbati va, albatta, garnitur gilos va soyabon bilan klassik quyosh chiqishining mahoratini o'rganing.

Qulupnay jini

Yozning chinakam ta'mini mazali meva kokteyli uchun ajoyib tonik yoki asos yaratadigan berry bilan to'ldirilgan ruh bilan oling.

Tarvuz daiquiri

Do'stlaringizni dam olish uchun tetiklantiruvchi yozgi kokteyl qidiryapsizmi? Oq rom, ohak sharbati va tarvuz likyorli tarvuzli daiquiri -ni sinab ko'ring

Malina mojito

Yangi malinani ohak, yalpiz, shakar, oq rom va gazlangan suv bilan aralashtirib, yozgi ziyofatlar uchun ajoyib malina mojito qiling.

Mango va#038 ananasli mojito

Mango va ananasli mojito bilan sevimli klassik kokteylingizga tropik burilish bering. Bu jonli, mevali ichimlik yozgi partiya mavsumi uchun juda mos keladi

Ehtirosli mevali martini

Bu oson ehtirosli meva kokteyli xushbo'y ta'mga ega va do'stlar bilan bayram qilish uchun juda mos keladi. Maxsus uchi uchun prosecco bilan tepa

Hindiston yong'og'i va#038 ananas sovutgichi

Hindiston yong'og'i romi, jin va ananas sharbati bilan olomonga yoqadigan bu tropik kokteyldan rohatlaning. U muz paqirida bir necha soat baxtli o'tiradi, yozgi barbekyu uchun ideal


Zamonaviy ikra kokteyli partiyasi - retseptlar

Blinida, kartoshka bo'laklarida, kartoshka kreplarida, dudlangan losos rulonlarida. ba'zi puristlar uni to'g'ridan -to'g'ri qalaydan eyishadi. Bizning eng sevimli ikra-bu ikra kutilmagan tushlik taomlari: ikki osh qoshiq osetra, pan va gulli gulli karr va egraveme ostida yashiringan. G'alati tuyulgandek sehrli taom, uni Joel Robuchon va 1990 yilda Parijdagi afsonaviy Jamin restoranida boshdan kechirganlar vafotigacha eslashadi.

Umid qilamizki, siz bizga sevimli ikra retseptlarini yuborasiz. Biznikiga quyidagilar kiradi:

Aperitiflar

1. Oltin ikra botirish

Do'stlaringiz sizning artishokga botirishingiz, qatiq-qatiq, poblano-qaymoqli pishloqning pastligi haqida maqtanishlari mumkin. Yangi ikra bilan yangi raveni sinab ko'rish vaqti keldi. Retsept podshoh Nikolay tomonidan berilgan. Siz ularning ikralariga to'g'ridan -to'g'ri buyurtma berishingiz mumkin va agar siz San -Frantsiskoda bo'lsangiz, ikra menyusidan bahramand bo'lish uchun Parom binosidagi kafega to'xtang.

  • 1 stakan smetana
  • & frac12 chashka cr & egraveme fra & icircche
  • & frac14 chashka yangi piyoz, mayda maydalangan
  • 4 untsiya Oltin oq baliq ikra
  • 1 limon sharbati
  • 3 ta qattiq qaynatilgan tuxum, elakdan o'tkaziladi
  • 1 osh qoshiq ezilgan yashil qalampir
  • Ta'mga ko'ra tuz va qalampir
  • Barcha ingredientlarni idishga joylashtiring va yaxshilab aralashguncha aralashtiring. Sovutgichga 2-3 soat qo'ying, tatib ko'ring va ta'mga qarab ziravorni o'rnating.
  • Xom sabzavotlar yoki tuzsiz chiplar bilan xizmat qiling.

Tsar Nikulay amerikalik oltin oq baliq ikrai

2. Partiya ikra pirogi

Bizning ikra bilan birinchi tanishuvimiz - bu bolaligimizdan boshlab har bir bayram va mexnat partiyasi uchun onamiz tomonidan yaratilgan chavandozlar edi. Onam uni Romanoff lumpfish ikraining tashqi kartonida bosilgan retseptga moslashtirdi.

  • 6 ta qattiq qaynatilgan tuxum
  • 3 osh qoshiq mayonez
  • 1- & frac12 stakan tug'ralgan Bermuda* yoki Vidalia piyozi
  • 8 untsiya yumshoq pishloq
  • 2/3 chashka smetana
  • Qora va qizil bo'lak ikra har biridan 4,7 untsiya banka (onam asl retseptda ko'rsatilgan Romanoff brendidan foydalangan, ammo hozirgi kunda juda ko'p turli xil jo'xori borligini hisobga olsangiz, siz qora va qizil ikra uchun kurak baliqlariga o'tishni xohlashingiz mumkin)
  • & frac12 garnitür uchun mayda maydanoz yoki piyoz tepalari
  • & frac12 chashka asirlari
  • Pumpernickel partiyasi noni, tushdi yoki blini

*Agar Bermud piyozi kuchli bo'lsa, maydalangan piyozni sovuq suvda 15 daqiqa ushlab turing va qog'oz sochiq bilan quriting.

  • 8 yoki 9 dyuymli kamon shaklidagi idishni yog'lang.
  • Qattiq qaynatilgan tuxumni maydalang. Mayonez bilan aralashtiring va idishning pastki qismiga tarqating.
  • Ikkinchi qatlam hosil qilish uchun tug'ralgan piyozni bir tekis seping.
  • Yumshatilgan pishloqni smetana bilan aralashtiring va piyoz qatlami ustiga yoying. 3 soat yoki undan ko'proq vaqt davomida yoping va sovutib oling (bir kun oldin tayyorlang va shu vaqtda muzlatgichda saqlang). Suyuqlikni to'kish uchun buloqli idishni qog'oz sochiq bilan qoplangan plastinka ustiga qo'ying.
  • Xizmat qilishdan oldin, mayda baliq ikralarini alohida idishlardagi suv bilan yaxshilab yuvib tashlang, qog'oz sochiq bilan to'kib tashlang va to'kib tashlang. Pichoqni kamon shaklidagi chetiga aylantiring va halqani echib oling.
  • Ikra va boshqa bezaklarni estetik dizaynga tarqating. Niqoblash uchun mum qog'ozidan va ikra ko'chirish uchun tish pichoqlardan foydalaning. Siz o'zingizning dizayn sxemangizni oldindan tuzishingiz kerak. Qo'llari sinchkov va turg'un bo'lgan onam qora ikra, qizil ikra va maydanozdan iborat kontsentrik doiralar yasab, aslida buqaning ko'zini yaratdi. Kamroq mahoratga ega bo'lganlar, pirog bo'ylab vertikal chiziqlarni kesib o'tadigan yulduzcha yondashuvini sinab ko'rishlari mumkin. Bir qo'liga qizil ikra, ikkinchisiga qora tomizish jozibali va sharafli. O'rtacha asirlar izini eking va mdashit to'g'ri bo'lishi shart emas.
  • & Ldquopie & rdquo -ni tarqatgichlar va non yoki blinli xizmat ko'rsatish tepsisiga qo'ying. (Onam pirogni bayram qog'ozi ustiga qo'ydi, uni do'konlarda partiyaviy buyumlar bilan.)
  • Sovutilgan aroq va shampan bilan xizmat qiling.

Qo'rqmang: yuqoridagi kompas dizayni professional oziq -ovqat stilisti tomonidan yaratilgan.

3. Qatlamli ikra botishi

Bu yuqoridagi Party Caviar Pie ning oddiy varianti.

  • 6 ta qattiq qaynatilgan tuxum
  • 2 stakan tug'ralgan Bermud (qizil) piyoz
  • 1 stakan smetana
  • Har qanday turdagi yoki rangdagi 8 untsiya ikra yoki har biri ikki yarim qarama-qarshi rangdagi 4 ta untsiya
  • Maydalangan maydanoz (ixtiyoriy)
  • Sarimsoq, gilos yoki uzum pomidorlari bezash uchun (ixtiyoriy)
  • Pumpernickel partiyasi noni va/yoki tushdi
  • 2 stakan shisha idishda, tug'ralgan tuxum, piyoz va smetana qatlamlarini almashtiring. Smetana qatlamlari qalin bo'lishi kerak tuxum va piyoz qatlamlari ingichka bo'ladi. Yuqori qatlam smetana bo'lishi kerak.
  • Yuqori qatlamni ikra bilan yoping. Agar siz garnituradan foydalansangiz, chetida ochiq joy qoldiring.
  • Maydalangan maydanoz bilan chekkasini qirrasini kesib oling.
  • Tepaliklarni qisqartirish va tuklarni tozalash orqali piyola uchun sarimsoq va ldquopalm daraxti va rdquo markazini yarating yoki oddiyroq qilib sariq yoki qizil gilos yoki uzum pomidorini o'rtasiga qo'ying.
  • Idishni katta plastinkaga joylashtiring va atrofini non bo'laklari bilan o'rab oling.

Hors D & rsquoOeuvres yoki Asosiy Kurslar

4. Tuxumlari ularning uyasida

Birinchi taom sifatida bayramona tushlik yoki kechki ovqat, katta mexnat taomlari yoki maxsus Fisih bayrami taomlari sifatida xizmat qiling. Tsar Nikoulayning ruxsati bilan.

  • 1 ta kichik tovuq tuxumi
  • Tsar Nikulay tabiiy xushbo'y va rangli oq baliq rollari
  • Sellofanli noodle
  • Siz topa oladigan eng kichik tuxumni qattiq qaynatib oling. Qobiq, yarmini, sarig'ini olib tashlang va ularni boshqa foydalanish uchun zaxiralang.
  • Tuxumli bo'shliqlarni uch xil rangdagi oq baliqli jo'jalar bilan to'ldiring (har xil lazzatlari va qizil, to'q sariq va yashil ranglari uchun Tsar Nicoulai & rsquos Beet Safron, Zanjabil va Wasabi bilan to'ldirilgan oq baliq ikralarini tavsiya qilamiz).
  • Osiyo selofanli noodle paketini pishiring va sovutib oling va har bir tushlik o'lchovli plastinkada & ldquonest & rdquo yarating. Uyaga uchta to'ldirilgan tuxumni mahorat bilan joylashtiring va plastinkani mayiz po'stlog'i va cr & egraveme fra & icircche bilan bezang.

Oq baliq ikralari: lavlagi za'faron, zanjabil va Wasabi.

5. Ikra qopqoqli nouvelle deviled tuxumlari

Buning uchun biz o'zimiz tuxum qo'ygan retsepti tayyorlaymiz, lekin vaqtni tejash uchun biz maxsus ixtisoslashgan oziq -ovqat do'konidan yoki sevimli onlayn manbalarimizdan dudlangan baliq salatlarini sotib olamiz. Biz tuxumni bahor va yozda tushlik va kechki ovqatlarda, mexnat partiyalarida va choylarda birinchi taom sifatida xizmat qilamiz. Uch xil rangli plomba va mdashyellow, oq va pushti va mdashare mavsumiy ravishda ikra shlyapalari va ismaloq yoki chardning yashil yashil to'shaklari - bu chiroyli vizual va mazali kontrast.

8 ta birinchi kursni yoki 24 ot kuchini tayyorlaydi

  • 1 ta tuxum
  • 1 osh qoshiq mayonez
  • 1/3 choy qoshiq Dijon xantal
  • & frac34 choy qoshiq yangi limon sharbati
  • & frac14 funt bo'lak qisqichbaqasi
  • 1 kilogramm dudlangan baliqlar salatasi
  • 1 kilogramm dudlangan qizil ikra salatasi
  • & frac12 choy qoshiq yangi arpabodiyon, maydalangan va & frac14 choy qoshiq maydalangan limon qobig'i (ixtiyoriy)
  • 2 lunya ikra ikra, oltin oq baliq ikra va qora qalqon ikra
  • 2 kilogramm yangi ismaloq yoki lahana
  • Yangi yong'oq (ixtiyoriy)
  • Sariyog ', tuz va qalampir ta'mga qarab
  • Tuxumni sovuq suv bilan bir dyuym bo'sh joy bilan qoplash uchun etarlicha katta qozonda suvni qaynatib oling. Issiqlikni kamaytiring va tuxumni 10 daqiqa davomida sekin qaynatib oling. Yana pishirmang, aks holda sariq atrofida yashil halqa hosil bo'ladi.
  • Issiqlikdan olib tashlang, to'kib tashlang va tuxumni sovuq suv ostida ushlab turing, shunda ular ishlov bera oladigan darajada soviydi. Ularni darhol tozalang.
  • Tuxumning har bir uchidan ingichka qilib kesib oling, so'ngra tekis bo'lsin, so'ngra tuxumni uzunligiga emas, kengligiga bo'laklarga bo'ling.
  • Siz faqat tuxumning 1/3 qismiga aylanasiz, qolgan 2/3 qismi baliq salatlariga to'ldiriladi. Shunday qilib, siz ertami -kechmi barcha sarig'larni shaytonga aylantirishni va tost joylarida ortiqcha aralashmasidan bahramand bo'lishni yoki ismaloq salatiga, sabzavotlarni bezashga va hokazolarga qo'shimcha sarig'ini zaxiralashingiz mumkin. Yuqoridagi ingredientlar faqat 1/3 qismini tayyorlash uchun mo'ljallangan. sarig'i, shuning uchun ularni mos ravishda sozlang.
  • Tuxum sarig'i, mayonez, xantal va arpabodiyonni aralashtiring. Qisqichbaqasimon go'shtdan qobiq yoki xaftaga olib tashlang va tuxum aralashmasi bilan birlashtiring. Yulduzli uchi bo'lgan bir marta ishlatiladigan qandolat sumkasiga soling va tuxum oqining 1/3 qismiga quvur soling.
  • Agar xohlasangiz, dudlangan qizil ikra salatiga 12 choy qoshiq arpabodiyon va 14 choy qoshiq maydalangan limon qobig'ini qo'shing. Pipe the smoked salmon and smoked sturgeon salads into 1/3 each of the remaining egg whites.
  • Cover and chill until 15 minutes before serving. If preparing in advance, you may wish to place the eggs in a deep baking dish or spring form that you can seal with plastic wrap without disturbing the stuffed tops.
  • Wilt the spinach or chard until pliable drain and toss with butter and salt and pepper to taste. Freshly grated nutmeg is a wonderful accent to these vegetables.
  • Use small tongs to create a circular &ldquonest&rdquo of spinach or chard on each plate. The circle should be bare to the plate in the center so the eggs can stand upright. Put one color of each egg on the plate and garnish with a contrasting caviar &ldquocap&rdquo&mdasha few eggs&mdashon the top: black caviar on the yellow egg and crab mixture, red caviar on the white sturgeon, and golden caviar on the pink salmon.

First Courses or Main Courses

6. Seared Ahi Tuna with Wasabi Whitefish Caviar Vinaigrette

Wasabi-flavored caviar garnishes the seared tuna and flavors the vinaigrette. Yield: 2 servings. Courtesy of Tsar Nicoulai. Shown below along with wasabi mashed potatoes.

Uchun ingredientlar the Wasabi Whitefish Caviar Vinaigrette

  • ½ tablespoon Dijon mustard
  • ½ tablespoon rice wine vinegar
  • ¼ cup canola oil
  • 2 tablespoons of Tsar Nicoulai Wasabi Whitefish Roe

Ingredients for the Tuna

  • 2 four ounce Ahi Tuna Filets
  • 4 tablespoons of black and white sesame seeds
  • Salt and black pepper to taste
  • 2 tablespoons of peanut oil
  • 1 tablespoon of Tsar Nicoulai Naturally Colored and Flavored Whitefish Roe
  • Mix the sesame seeds with salt and black pepper. Coat the Tuna with the mixture.
  • Allow the pan to get hot at medium-high heat. Pour in the oil and heat until right before smoking.
  • Sear the filets for 1 minute each side to whatever level doneness is preferred. Place the tuna on a plate and pour on the vinaigrette.
  • Garnish with additional Tsar Nicoulai Wasabi Whitefish Roe.

7. Scallop Skyscrapers

This is a festive and stunning &ldquoarchitectural&rdquo creation&mdashbut easy to make. Serve it as a first course or as a fish course in a more elaborate dinner. We adapted this one from a dish we enjoyed at Tru restaurant in Chicago several years ago. It&rsquos a showstopper, and it has become one of our own signature dishes.

Select infused whitefish caviars of different colors and flavors: ginger (yellow), wasabi (pale green), and beet (red) or regular whitefish caviar (yellow). Seek black paddlefish or bowfin caviars for the black layer. The large salmon eggs make the most impressive topper. If you can&rsquot find infused caviars locally (they are available from TsarNicoulai.com and CollinsCaviar.com), you should be able to find yellow whitefish, orange, red tobiko, and a black caviar.

  • 4 large sea scallops per person
  • 4 different colored and flavored caviars, 1 teaspoon of each per person
  • 1 bunch chives
  • Parmesan tuile, savory fan cracker, gourmet grissini (thin breadsticks), or other architectural elements to anchor behind the scallop skyscraper (1 per person, optional)
  • Small new potatoes, peeled and boiled, to hold the tuile or breadsticks (1 per person, optional)
  • Long toothpicks
  • Tuzsiz sariyog '
  • Lightly pan sauté the scallops in butter for a minute or two on each side, depending on thickness. Scallops should be medium-rare, not overcooked.
  • Remove and assemble the scallops into four towers, using the first three caviars as &ldquomortar&rdquo between each layer. Do not add the top caviar layer until the end.
  • The scallops need not be of even size in fact, uneven sizes make a more interesting tower. The sizes should decrease as the tower builds up. Sort the cooked scallops by size and use the largest for the bottom layer. Place on a small, attractive plate. ( A glass, crystal, black or solid red plate is especially handsome for this dish but any solid color plate will work.)
  • You can use the caviar colors in any order, but assuming you will end up with orange salmon caviar on top, here is a suggestion: place a small spoonful of red or yellow caviar atop the first scallop and add the second. Use black caviar between the second and third, and green caviar between the third and fourth. It&rsquos O.K. if the caviar layers are uneven&mdashthe asymmetry is part of the beauty of the dish.
  • After you have added the fourth scallop, use a long toothpick to hold the scallops together.
  • Then top the fourth scallop with a generous mound of salmon caviar.
  • If you are using a Parmesan tuile or other cracker garnish (Chef Rick Tramonto of Tru created a large, sail-shaped cracker with crimped edges you may bake them or find interesting shapes in your specialty food store), level one end of the new potatoes so they will sit steadily on the plate. Use an ice pick, knife, or other implement to create an aperture to anchor the cracker. Set one cracker behind each of the scallop skyscrapers.
  • Scatter assorted caviar eggs over the plate, along with some tiny snipped chives. If you aren&rsquot using crackers, drape a couple of chives across the back plate in an X formation.

8. Scallops With Caviar and Asparagus

Caviar goes well with all fish and seafood. We love serving it with scallops not only because we like scallops, but because they&rsquore so quick and easy to cook. You can adapt this same concept to a lobster tail, shrimp, or any white-fleshed fish like swordfish, cod or halibut.

This is a dish where you can splurge on Caspian or American sturgeon caviar. Or, as with the preceding dish, you can serve a trio of scallops as a main course with a different caviar on each. We&rsquod recommend salmon, paddlefish, and whitefish.

  • 1 large scallop for a first course, 3 for a main course
  • 1 teaspoon caviar per scallop
  • 3-5 thin asparagus per plate
  • Tuzsiz sariyog '
  • Dill to garnish
  • Lemon curls or spirals (optional)
  • Cook the asparagus and butter lightly if you wish.
  • Lightly pan sauté the scallops in butter for a minute or two on each side, depending on thickness. Scallops should be medium-rare, not overcooked.
  • Fan 3-5 asparagus on each plate. Place the scallop(s) on the asparagus and top with caviar.
  • Snip dill over the plate (or scatter small sprigs).
  • Garnish with a lemon spiral.

Note: You can plate the asparagus and garnishes ahead of time and get the hot scallops to the table faster.

9. Caviar & Angels

Caviar and pasta are two favorite foods that naturally go together. Just match fine shapes with minimal surface area that won&rsquot overwhelm the caviar pearls. Angel hair is a perfect match. You can use Caspian or American sturgeon caviar if you&rsquore feeling flush, but salmon caviar works just fine.

  • 1 package angel hair pasta
  • 1-2 tablespoons unsalted butter
  • 8 ounce container crème fraîche at room temperature
  • 1 small jar salmon caviar
  • 3 ounces poached fresh salmon or salmon kabobs, smoked salmon, or fresh oysters (optional)
  • Fresh grated lemon zest
  • Fresh dill
  • If including fresh salmon, prepare by poaching. (You can use leftover salmon, just warm it briefly before incorporating it into the dish.)
  • Cook pasta according to package directions, drain and toss with butter. Apportion in tight mounds on individual plates.
  • Place several spoons of crème fraîche in the center of each mound and a heaping teaspoon of caviar in the center of the crème fraîche
  • If you are using seafood, cut and evenly space the pieces around the base of the plate (e.g., at compass points)
  • Don&rsquot use cheese with this pasta dish, but grate a bit of fresh lemon zest over the pasta and seafood.
  • Garnish with snipped dill.

Leftovers taste great cold!

Investigate The World Of Caviar

Caviar: A mapping of the delicacy past and uncertain future. Click here for more information or to purchase. The World of Caviar: An A to Z guide for all things caviar. Click here for more information or to purchase. The Taste of Dreams: Explore how Russian caviar became a sexy culinary staple. Click here for more information or to purchase.

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The Tastiest Food to Serve at Your Kentucky Derby Party

From hot browns to bourbon balls, we know what your guests are hungry for.

You've got the cocktail menu set, your outfit's picked out, and of course, you've got your hat. You're almost ready for the most sensational Derby Day party around&mdashvirtual or otherwise. There's just one thing left to consider: what to serve. Not to worry, we've come up with a list of all the must-have Derby-inspired foods that your guests will be craving when it comes time for the Run for the Roses.

Bonus: if you want to make an officially Triple Crown-worthy spread, check out the free virtual cooking classes taught by Churchill Downs&rsquos Executive Chef, David Danielson, to create race day favorites straight from the Derby itself.

First created at Louisville's famed Brown Hotel in the 1920s (some say as a hangover cure) the Hot Brown is The iconic sandwich of Kentucky. The openface affair features sliced roasted turkey on thick toast, smothered in a rich cheesy Mornay sauce and baked until bubbling. And in case that wasn't enough, the whole thing gets topped off with bacon and a slice of tomato. Trust us, your guests won't be able to get enough.

The perfect thing to wash down your Derby day delicacies? The race's signature drink, the mint julep, of course! The classic cocktail is made simply of muddled mint, sugar, and bourbon with ample crushed ice and of course, a julep wouldn't be a julep if it wasn't served in a frosty metal cup.

There's a reason they call pimento cheese the caviar of the south&mdashno elegant, southern themed party would dare go without it. Recipes vary, and you can certainly add any upscale touches you'd care to (artisanal cheese, fire-roasted peppers, even actual caviar) but consider cheddar, pimentos, and mayonnaise non-negotiable.

SHOP NOW Blackberry Farm pimento cheese, $69 for four, goldbelly.com

No southern party would be complete without deviled eggs. Luckily, these hardboiled eggs with a melange of seasoned yolks are not only an easy, make-ahead appetizer, they're also an endlessly riff-able crowd pleaser.

SHOP NOW Deviled Egg Platter, $20.95, williams-sonoma.com

Think of this Kentucky staple as an American twist on tzatziki. Made with cream cheese, cucumbers, onion, and dill, this creamy concoction can be used for everything from spreading on sandwiches and crackers to a dip for crudite.

Biscuits are an ideal Derby party food, not only because they're quintessentially southern, but because they're incredibly versatile. Slather them with butter fresh from the oven (bonus points for gravy) or set out room temperature biscuits with jams, cold cuts, cheeses, and dips for a make-your-own biscuit bar.

SHOP NOW Loveless Cafe biscuits, $79 for thirty, goldbelly.com

Simple and delicious, bourbon balls are made from a mixture of ground cookies and nuts as well as (you guessed it) bourbon, all coated in cocoa or chocolate. Because Derby Day is nothing if not an excuse to work bourbon into your menu as often as possible.

SHOP NOW Woodford Reserve bourbon balls, $45 for sixteen, goldbelly.com

Give your cheese plate a Kentucky-style makeover. This hearty cheese spread is a state favorite made from cheddar, beer, garlic, and spices. The thick texture is perfect for slathering on crackers or pretzels. or just about anything else for that matter.

Thanks to a certain colonel, there are is perhaps no food as synonymous with Kentucky as fried chicken. Whether you're serving it fresh from the fryer or chilled, picnic-style, you'll want to have plenty of this finger-licking goodness on hand for the big day.

Southern food can get a little heavy, which is where this famous sweet-salty-acidic relish saves the day. Made from a mix of seasonal vegetables (green tomatoes are a common one) and soaked in a brine of vinegar, salt, and sugar, chow chow can give a lift to even the richest dishes.

The first version of this famous pie was made in the Melrose Inn of Prospect, Kentucky, just outside of Louisville. Though the original recipe is a closely guarded secret, you can buy the chocolate and walnut filled confections online from the family that invented them.


The Best Lei'd Plans

6/25/15 By Elyse Inamine

Daniel Anthony wakes up at 5 a.m., then trudges over to his kitchen in Kailua, a beachy neighborhood on Oahu beloved for its turquoise waters and soft white sand. For the next many hours, he boils, peels and pounds 150 pounds of taro on handmade stone and mango wood boards into pa'i'ai, fermented blocks of taro once the centerpiece of Hawaiian meals, or what Anthony hails as "the true essence of taro."

His particular recipe comes from sifting through the archives at the Bishop Museum and years perfecting his pounding technique: "I was just a naughty kid, so I was forced to do this with my dad growing up," he says.

And now Anthony's given new life to the ancient Hawaiian art and counts local Honolulu stars like Town's Ed Kenney and Bosh oshpaz contestant Lee Anne Wong among his clients. So when I recently called Anthony with a rush order for a meager five pounds of pa'i'ai, he normally would have responded with a firm no and jaunty mahalo.

"Only because it's Chris [Kajioka]," he told me. Two days later, five pounds of neatly packaged, lovingly labored-over pa'i'ai arrived, ready for Kajioka's modern-day luau menu (see the slideshow).

Kalua Pork Belly

Steamed Black Cod with Sweet Potatoes and Dried Shrimp

Red Snapper Poke

Luau Basil Cocktail

Pa'i'ai with Lychee, Ho'io and Dried Shrimp

That's how basically everyone in or from Hawaii feels about Kajioka, an Oahu-born Per Se vet and formerly the opening chef for Honolulu's critically acclaimed, tony blockbuster of a restaurant Vintage Cave.

"That guy is killing it," Sheldon Simeon of Migrant Maui gushes. "He's bringing some really precise cooking, using simple items and presenting it very high end."

"He's the guy who's going to make Michelin-star food in Hawaii," Jordan Keao, the chef of Hawaiian San Francisco pop-up, 'Aina, adds.

So it came as a huge shock to Honolulu when Kajioka left a seemingly ideal position at Vintage Cave a year ago. People asked why (a new son, a change of pace, he explained) and where he was going (staging at Rustic Canyon, later helping his friend Mourad Lahlou open Mourad in San Francisco). However, Kajioka always knew he would go back to the island.

"For such a long time, I wanted to be away," Kajioka tells me. "I really love Hawaii now, and I'm really proud to be from here."

Now the long-lost son of Honolulu is finally setting down roots in his hometown with Senia, which he hopes to open later this year. Kajioka is teaming up with his old Per Se chefs Anthony and Katherine Rush to simply make delicious local food—a far cry from Vintage Cave's 20-course menu filled with little luxuries like caviar macarons. But there will be a tasting menu offered at a small chef's counter, too. "It allows us to get out our artistic side," Kajioka laughs.

Every grand occasion in Hawaii calls for a luau—the homecoming of Honolulu's rising star, say, or a new canoe in years past. So when we tapped him for a menu, Kajioka dreamed up a sophisticated take on the traditional celebration, sans coconut bikinis, tiki torches and hokey spit-roasted animals—one that pays homage to local ingredients and cooking methods heralded by the ancient Hawaiians.

"I used to hate Hawaiian food when I was young," Kajioka says. "But now I believe that we must look back at the ancient methods of presentation, techniques and ingredients to push forward."

So he's frying up slices of Anthony's pa'i'ai and drizzling them with a funky, sweet fiddlehead fern and lychee salad (see the recipe). And he's twisting the components of storied laulau (see the recipe), usually pork wrapped in taro leaves and steamed for hours instead he's wrapping fatty cod, purple sweet potatoes and dried shrimp with kale to bring out the leaf's smokiness.

And as for the typical soy-and-tuna poke combo, Kajioka has other ideas.

"There's a million different poke recipes," he explains. "This one is basically kinilaw [a Filipino-style ceviche], which always has coconut and citrus."

Pa'i'ai with lychee, ho'io and dried shrimp | Red snapper poke

Kajioka tosses chunks of red snapper in coconut milk and lime juice, then sprinkles on cracked macadamia nuts and sweet pickled onions for a most luxurious poke (see the recipe). The honeydew-hued cocktail served with the meal comes from his pal, Kyle Reutner, behind Hawaii Bitters Company, and it's an elegant basil- and rum-laced drink inspired by the huge harvest of lychee on the island this year (see the recipe).

Kalua pork, normally whole pig or shoulder cooked in an underground oven known as an imu and then shredded, takes a Vietnamese turn with pork belly shellacked with London-based chef Anthony Rush's warmly spiced, soy-inflected glaze (see the recipe).

"I think he made it in New York. It's just delicious, and it speaks of Hawaii, with the star anise and fennel and sweet soy," Kajioka says.

Even in New York City, where he earned his chops, an 11-hour plane ride away from Honolulu, Kajioka searched for flavors of home.

"I think it's a lot of people's dream here to learn on the mainland, then come home and show everyone, 'Hey, this is what I learned.' I always wanted to come home but wasn't sure when," he says.

"But now I really believe this is a really great time to be a chef in Hawaii. The farmers and cooks are really proud to be here and push the cuisine forward," Kajioka continues. "To me, the quality of the resources allows the cuisine to be world class. Hawaii has that."


Videoni tomosha qiling: ТОП 10 самых известных алкогольных коктейлей! Смотрим - делаем заказываем - пьем!: (May 2022).

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