Fillet

1 (3 1/2-lb) trimmed and tied center-cut beef tenderloin roast at room temperature4 teaspoons kosher salt1 teaspoon black pepper2 garlic cloves, finely chopped6 (3- to 4-inch) fresh rosemary sprigs3 tablespoons extra-virgin olive oilPut oven rack in middle position and preheat oven to 350°F. Pat tenderloin dry, then coat all sides with salt, pepper, and garlic. Tuck rosemary sprigs under strings

I have been trying to find a really useful and good quality fish filleting video to show my readers for ages now and I had almost given up. This video is not fantastic quality, but is probably the most complete and easy method to fillet a fish that I could find on the Internet.Like the guy in the video suggests, if you are only going to be cooking the fillets (without skin) there is no reason to g

Dendeng, kind of meat cuisine, become one of famous Indonesia Food. Dendeng or this fillet food itself divided into several genre. One of them is called Dendeng Batokok, from Sawahlunto, West Sumatra Province. Thin sliced meat, wrapper with coconut oil, spread aromatic smell, seduce our eat appetite. Every one has different way to eat this menu. There are people who like eat only this meat, but

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This is a recipe is from Recipezaar.com, another awesome recipe search site. This fish recipe is quick and easy, and requires minimal effort. The wonderful oven does all the work.Ingredients:4 fish fillets, white fish2 tsp oilsaltpepper3 tbsp mayonnaise1 1/2 tbp capers, coarsely chopped1 1/2 tsps parsley, mincedlemon slicesDirections:Arrange the fish fillets on baking sheet.Brush with the fillets with oil and sprinkle some salt and pepper.In a large bowl, mix the mayonnaise, capers and parsley together.Spread the caper mayonnaise top of fillets.Bake at 425 F for 8 minutes and then broil for 2 minutes until golden brown.Garnish with lemon slices.The following is our white fish fillets with caper mayonnaise accompanied with oven roasted peppers and string beans. The string beans were baked

There once was a time when Wendy's offered this sandwich for a "limited time only." Apparently the tasty zing from this breaded chicken sandwich won it many loyal customers and a permanent place on the fast food chain's menu. Now you can re-create the spicy kick of the original with a secret blend of spices in the chicken's crispy coating. Follow the same stacking order as the original, and you've just made 4 sandwich clones at a fraction of the cost of the real thing.6 to 8 cups vegetable oil1/3 cup Frank's Original Red Hot Pepper Sauce2/3 cup water1 cup all-purpose flour2 1/2 teaspoons salt4 teaspoons cayenne pepper1 teaspoon coarse ground black pepper1 teaspoon onion powder1/2 teaspoon paprika1/8 teaspoon garlic powder4 chicken breast fillets4 plain hamburger buns8 teaspoons mayonnaise4

This video from Videojug.com shows you also how to fillet and prepare a round fish - which in the end means cook it, but what I liked to learn was just to fillet it. Not sure if I am up for trying just yet though. Need to get more used to cutting up just fish filets first…. (Sissy, I know…)

Flesh of pork. Nothing exciting about that, but wait and see ....INGREDIENTS:Serves 4* ab. 6 hg600 g) pork of fillet* butter* 1 teaspoon salt* ab. 3/4 tablespoons pepper corns, black or white* 1 - 2 dl (100 - 200 ml) whipping creamMETHOD:1. Cut the pork of fillet into slices, 2 ½ cm thick [1 inch].2. Give each slice a blow with the fist.3. Fry and brown the slices in butter (the smallest amount possible).4. Fry 3 - 4 min. on each side, salt and pepper to taste.5. Put the slices in a hot pan to keep them warm.6. Pour cream into the skillet, stir well and salt to taste.7. Pour the cream gravy over the slices.Serve with oven roasted potato wedges and a tomato salad.This easy pork recipe can certainly lead you to a peak of sensuality.Restaurant´s menus offer flambeed pepper steak. Stylish restaurants with complicated etiquette procedures and formalities.The restaurant bill will be without rhyme and reason.How to flambé the peppery pork fillet: Pour ½ dl (100 ml) hot cognac over the rea

I did a similar dish but since that was pan fried, it was slightly oily but juicy. This oven grilled version is less oily but flaky. Whichever way it's done, I like. haha. If you have an oven, try this.Ingredients:1 slice fish fillet, I use Snapper here1 tablespoon Miso Paste1 tablespoon MirinDressing:1/2 tablespoon Lemon Juice1/2 tablespoon Sesame Seed OilHow to do it:Mix miso paste and mirin well.Coat fish with miso mixture.Refrigerate for 3 hours, best if over night. When the fish has a very light brown tone, it's ready.Scrap off excess miso mixture from the fish but do not wash it.Grill the fish at 200◦c for 20 minutes or till fish is slightly brown, turning only once.Remove to a plate.Drizzle dressing over and serve with salad if you like.Note:I cut fish fillet into two pieces for easy grilling.☆ Click HERE for printer-friendly version of an original recipe. http://feeds.feedburner.com/wokkingmum

There once was a time when Wendy's offered this sandwich for a "limited-time-only." Apparently the tasty zing from this breaded chicken sandwich won it many loyal customers and a permanent place on the fast-food chain's menu. Now you can recreate the spicy kick of the original with a secret blend of spices in the chicken's crispy coating. Follow the same stacking order as the original, and you've just made 4 sandwich clones at a fraction of the cost of the real thing.6-8 cups vegetable oil1/3 cup Frank's fresh Original Red Hot Pepper Sauce2/3 cup water1 cup all-purpose flour2 1/2 teaspoons salt4 teaspoons cayenne pepper1 teaspoon coarse ground black pepper1 teaspoon onion powder1/2 teaspoon paprika1/8 teaspoon garlic powder4 chicken breast fillets4 plain hamburger buns8 teaspoons mayonnaise4 lettuce leaves4 tomato slices1.Preheat 6 to 8 cups of oil in a deep fryer to 350 degrees.2.Combine the pepper sauce and water in a small bowl.3.Combine the flour, salt, cayenne pepper, black p

This dish is an ideal dish when you have to come up with something quickly and easy made. It is also one of my favorite everyday meals because it can be prepared ahead. INGREDIENTS:Serves 6* 8 hg (800 g) fillet of pork* butter* salt and pepper* 3 dl cream or crème fraiche* 3/4 tbsp Chinese soy* 2 - 3 tbsp chili sauce (ketchup-like)* 2 cloves of garlic* 3/4 tsp French mustard* 3 tsp tarragon* ½ tsp black pepper* chopped parsley* ½ tbsp rosé pepper, or why not some red hot chili pepper flakes (optional).METHOD:1. Cut the fillet into slices, 1½ - 2 centimeters (150 - 200 mm).2. Brown the fillet slices in butter in a skillet.3. Salt and pepper to taste.4. Put the slices into an ovenproof dish.5. Pour cream or crème fraiche into a bowl. 6. Add the remaining ingredients, and stir around.7. Taste the sauce. pour it over the fillet slices, and stir around.8. When ready to serve, heat the oven to 225°C [=437 °F].9. Reheat about 10 minutes.Though simple, it is good-looking and tasty serv

What will we eat tomorrow night? 20 people, and I have the flu - again. OK. It will be… Fillet of Beef, Roasted red Onion & Rocket Salad, Sweet Potato Wedges & Smoked Chilli & Roasted Garlic Butter Serves 20 4 kg beef fillet 300ml worcestershire sause 500ml extra virgin olive oil 5 large sweet potatoes 10 red onions, peeled 5 rosemary sprigs sea salt and freshly ground black pepper 100ml balsamic vinegar 450gm rocket smoked chilli & roasted garlic butter (see below) Place the fillet in a large, flattish dish and pour over the worcestershire sauce and 150ml of the olive oil. Leave at least for 30 minutes before you put it on the fire. Heat the oven to 180 degrees C. Cut the sweet potatoes into long thin wedges, and keep the skin on. Cut the red onions into eighths. Place the potatoes and onions in a roasting pan with the rosemary and 150ml of the olive oil and season with salt and pepper. Roast for about 30 minutes until golden brown. Mix the roasted onions with t

After the past few days of Christmas parties and ushering in the brand new year, I think a little fast home cook food is the order of the day. Today is still a national public holiday for us here and my hangover head figured a simple quick lunch will do.Searching my fridge, I found a tempting piece of Dory I bought on New Years eve and my mother's recipe came to mind. It is tasty with a tangy taste of ginger which goes extremely well with steamed rice. Since it's a little too much portion for the both of us, I decided to invite my bachelor neighbour over to join us. After lunch we ended chit chatting for hours... nothing goes better with a delicious lunch than good company eh?Ingredients 200g Dory Fish Fillet1/2 tsp SaltPinch of White PepperWhite Pepper2 tbsp Chopped Young Fresh Ginger2 tsp Chopped GarlicGarlic1 tbsp Oil2 tsp Soy Sauce1 tbsp Chopped Spring OnionDirections1. Clean the fish fillet and pat dry it thoroughly with kitchen paper.2. Place the fish in a plate (or tray) for s