Grilling Tuna Steaks

Steaks grilled in general a slice of meat. Monitor the tuna steak of fish. The meat should be firm Steak and thick, and make it while the complexity of cooking time. Will be crispy and delicious fish, it is quite often sliced steak, including swordfish, salmon, turbot, halibut and what. Was found in tuna fish in temperate marine waters all over the world. It may be the most popular fish used for canning today. Grilled tuna steak is delicious and rich tasting seafood that is prepared in many ways. Nordic countries in the preparation of this famous steaks grilled.

Pink flesh of tuna and tuna because the tissues in the muscles have a greater capacity of oxygen types of other fish. Some types of fish bluefin tuna is, yellow, albacore, bigeye, blackfin. Can be prepared steaks grilled tuna in many ways and different types is a way Tuscan, peppers grilled, with salsa grilled melon and slices of sushi grade, whether it is steaks, steaks tarragon, and so the facts and nutrition for the period from 1 steak calories 180 grams, 1.5 grams fat, cholesterol 75 mg, 65 mg sodium, 0 g carbohydrate, 0 g fiber, 0g sugar, 40 g protein. Daily values and vitamin (a) 4%, Vitamin C 2%, 2% calcium, iron 8%.


Can be prepared steaks grilled tuna, a simple way. The total time it takes to cook and serve the grilled tuna is just about 25 minutes. Some key elements used is one pound of steak, fresh ginger 1 tablespoon, 2 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 teaspoon prepared horseradish, 2 tablespoons toasted sesame oil. Components also vary depending on the type of preparation. In Italy, and is used for the preparation of wine. How to prepare as follows: Preheat the grill or boil it, rinse the tuna steaks with water and place it in a metal container is not closed or a plastic bag. Mix remaining ingredients listed above together, and poured on the meat and let it marinate for 10 minutes.

Once the hot grill, you must put in the interrogation of tuna and cook for about 3-4 minutes per side or until the wishes of doneness. To make the tastiest, most chefs prefer side dishes such as salads, and so on fried potatoes, and when it is ready to work, it is good to those Garnish with lemon wedges or springs of parsley. Will mushroom, onion, pepper and gives a taste of the tongue the final selection for the lovers of tuna.

Provence Steak Recipes

We want to taste the international private steaks? Try recipe Steak Provence. These are the recipes delicious steak that anyone will enjoy if they like meat at all. You will enjoy these dishes a fantastic service for dinner guests and any special surprise in the laws with a real treat.

To create a Provence steak you will need Provence herbs. This is the main ingredient for these delicious steaks. Recipe for the first you will need:

4 steaks,

2 teaspoons of fresh cracked black pepper,

2 teaspoons of sea salt, and

2 tbsp of the herbs of Provence.

Heat your question, mix together salt, pepper and herbs, and sprinkle on the steaks. Now, all you have to do is questioning until desired doneness. To the top of this meal to work with the authority of a beautiful garden.

For fancier recipes Provence steak you should try this one. You will need to:

Rib steaks,

1 teaspoon white peppercorns,

4 tbsp of the herbs of Provence,

4 tablespoons of olive oil, vegetable oil or peanut oil,

1 tablespoon of lemon juice, sea salt.

The first thing I start crushing peppercorns. Then in a large bowl, mix together half of the herbs of Provence, all of the oil, lemon juice and crushed pepper. Place the steaks in the mixture, turning to coat the steaks in the mixture. Cover and refrigerate for an hour at least. The longer the marinade steaks the best flavor. Before you use the interrogation of the remaining herbs and spread on the grill. Grill steaks to desired doneness and season to taste after cooking.

Recipes Provence Steak easy to create, just use your recipe favorite steak and add the Provence herbs instead of what you normally use. These herbs have become very popular for steaks with the flavor of a unique and enormous enjoyed by all. You can also add herbs to the marinade of your favorite Provence and then baste the steaks while your grilling, broiling or baking.

How to Cook a New York Strip Steak

As you know already, New York Strip Steak is one of the most popular meat in America today, mainly because of steaks marble, tenderness, Juiciness and flavor full succulent. Strip steak is best when grilled, however, it will taste just as divine pan fried. Cooking in the oven is a misdemeanor as far as I'm concerned!


To Grilling:

* Make sure your strip steak is at room temperature before you start.
* Trim the fat and this is larger than half an inch or so, and reduce the fat by a strip along each 1 inch.
* Brush a light strip steak with a good quality of olive oil. Not to mind a lot and you do not want to flare up on the grill.
* Coat each side of steaks with 1 teaspoon of black pepper and 1 teaspoon of salt.
* Temperature prior to questioning and take the temperature highs and oil and then grate.
* Place a strip steak on the grill for three minutes, then the face for three minutes. Then do again for cooking a total of 12 minutes. Try not to slide across the steaks grill, and pick them up with tongs. And the face is not about them. Be gentle with
* Use the sharp end of the fork questioning to check and compassion required and remove when done to your satisfaction.
* To allow rare for 12 minutes and then added after 2 minutes for each level of "doneness" If there is such a word!

Let steaks rest for 5 minutes, and trim the remaining fat and mobilize your hungry.

Pan-frying:

- Rinse your New York steak with water and pat dry.
- Steak with a hole in the side of everywhere and on both sides.
- Spray a large portion of salt and pepper on both sides and then a massage or rub them.
- Make sure the pan before it is heated to medium heat and add cooking oil.
- Put the steaks in a pan and put the lid on the pan.
- Let it cook for 2 minutes then remove from heat.
- Open the lid and turn gently steak. Put the lid back on and return to heat, and cook for 2 minutes. Repeat this process twice more than that the total time of 12 minutes.
- Remove from heat and when it stops sizzling, remove the cover of the face and the steaks and put the cover back on again and return to heat
Check for tenderness - and if it served.

Well, there you have it. Preferred States cooked to perfection. I hope you enjoy the new private sector yourk steak!

How to Cook Rump Steak

Rump steak (steak or round) is the meat that is cut, literally, from Serbia and Montenegro) of the cow. If you think this is probably a tough cut of meat, and you're right. On the other hand, it is very tasty.

The question is, how can we cook some of that intensity - or at least avoid adding to the rigidity of the drying out - so we can enjoy a taste of the excellent rump steak?

The best way to cook rump steak is the Federal Republic of Yugoslavia or grill it. The best way is to marinate for the first time, then fry or grill it. Here I give you one recipe for each method:

Rump Steak Grilled

Components

4 rump steaks thin pieces

1 / 4 cup butter

Trends

1. Heat the butter in a frying pan until very hot. Add steaks (cook and one or two at a time, depending on the size of pan).

2. Turn the meat often while cooking for 8 to 10 minutes.

3. Steaks service quickly, while still extremely hot.

Grilled Marinated Rump Steak

Components

4 rump steaks thin pieces

1 / 2 cup red wine (Cabernet GBP)

2 tablespoons Worcestershire sauce

1 tablespoon soy sauce

2 cloves garlic, chopped

2 teaspoons canola oil or other cooking oil

Trends

1. Place steaks in a large pan and shallow (non-corrosive only!)

2. Mix together wine, Worcestershire sauce, soy sauce and garlic. Pour over steaks.

3. Cover the pan closely with plastic wrap. Place in the refrigerator for a period of not less than 4 hours and preferably overnight.

4. Heat oil in a frying pan until very hot.

5. Grill steaks for 3 to 5 minutes on each side, depending on the thickness. Add some of the liquid remaining marinade pan and let it bubble before removing from heat.

6. Steaks spanking service quickly, while still extremely hot.

The Chili Beef With Chinese Spinach Recipe

The preparation of the rime: 30 minutes + 20 minutes marinating
Total cooking time: 15 minutes
Serves: 3-4

Components of beef with chili recipe spinach Chinese:

500 g (I lb) rump steak or fillet
2 tablespoons rice wine
1 tablespoon corn flour
4 tbsp soy sauce
3 tablespoons peanut oil
250g (8 ounces). Baby spinach with the roots of Chinese pink (see note)
2 tablespoons salted black beans (see note)
2 teaspoons chopped fresh
2 cloves garlic, chopped
1 long green pepper, seeded and cut in fine strips
1 long red chili, seeded and cut in fine strips
1 tablespoon sesame oil
1 teaspoon sugar
2 teaspoons peanut oil, extra
4 cloves of garlic, sliced finely

Guidance for the beef with chili recipe spinach Chinese:

1. When you want to try to beef with chili and spinach recipe Chinese, keep in mind these guidelines. First trim the meat of any excess fat and sinew and slice across the grain into thin slices (see Tip). Combine rice wine, corn flour and 2 tablespoons of soy sauce in a bowl. Stir in 1 tablespoon of peanut oil. Add beef and mix well to coat. Cover and leave to soak in the refrigerator for 20 minutes.

2. Wash and dry spinach roots leave the pink, but dispersed trim away the ends. Will cut the leaves from the stems, as these need less cooking. Rinse black beans under cold water, respectively, then strain and mash with the back of a spoon.

3. Drying meat and ignore the marinade. Heat 1 tablespoon of peanut oil in a pan and cook the meat at high temperatures quickly, in two batches, until browned only. Do not overcook. Remove from skillet and set aside.

4. Heat peanut oil remaining in skillet and stir-fry ginger, garlic, pepper and black beans for 1-2 minutes. Return beef to wok with sesame oil, sugar and soy sauce remaining. Stir-fry briefly until heated beef through. Remove from pan, cover aside. Heating.

5. Work quickly, and the elimination of wok with paper towels and heat peanut oil in overtime. Add garlic slices and cook for 30 seconds, until lightly golden.

6. Add spinach and stems 1 tablespoon of water. Stir-fry for 30 seconds, until bright green spinach. Add spinach leaves and toss just until wilted. Service directly with the beef.

The nutritional value of beef with chili and spinach recipe Chinese:

35 g protein;
Fat 25 g;
Carbohydrates 5 g;
Dietary fiber 3 g;
Cholesterol 85mg:
Energy 1615kJ (385cal)

Note For a beef with chili recipe spinach Chinese:

If spinach is not available the use of Chinese children, and spinach English instead, Salted black beans are available from specialty shops in Asia. They will keep, refrigerated in an airtight container, for up to 12 months.

Tips for beef with chili recipe spinach Chinese:

To make the beef is easier to slice, freeze until firm and just a thin film while it is still frozen

Steak Kew Recipe

In this dish like Beijing, and mushrooms in fat and oak survived the competition with records generous black pink-centered, and cut slices of juicy beef, such as twins performance.

Q steak recipe uses mushrooms to the meat flavor and gives a strong impetus to the Epicurean sauces, gravies, stuffing, soups, or stews. Here is a way to make it replace the meat in a bowl of vegetables.

Q Steak Recipe

8 or 10 dried mushrooms, all of Japan
11 / 2 pounds of beef slices
3 tablespoons soy sauce, Chinese
3 tablespoons peanut oil
Cubes 1 / 2 cup green pepper
1 cup bamboo slices (canned)
1 cup water chestnut slices (fresh or canned)
2 medium onions, minced
4 or 5 slices ginger, crushed and minced
1 clove garlic, crushed and minced
5 ounces (1 / 2 package) frozen petits points of interest
A dash of salt and pepper
1 teaspoon cornstarch dissolved in
2 tablespoons water

Soak mushrooms until the expansion of the soft (about 15 minutes). Migration, to drain water, cut stems, and set aside.

Cut meat in pieces about 2 1 / 2 2x1-inch X, and let stand in soy sauce about 10 minutes, turning once. Heat
1 tablespoon peanut oil in a large skillet and beef stir-fry at high temperature, and remove while it is still rare and juicy inside.

Use the remaining oil, stir-fry mushrooms and green peppers, then add the bamboo shoots, water chestnuts and chopped onion, ginger, garlic, peas, 'salt and pepper. Stir-fry about 2 minutes, or until peas are tender. Return meat to skillet, and give it a few quick turnaround. Make a well in center of pan, and stir in the cornstarch paste, and cook until sauce thickens only.

Korean Recipes

In recent years, many people in the West interested in Korean foods and recipes. You can try Korean food in a restaurant, or if you prefer you could try to prepare at home in your kitchen.

And Korean meals are usually based on rice and noodles and meat, vegetables and tofu (which is known as "dubu" in Korea). Is providing most of the meals with a variety of side dishes ("banchane"), as well as soups and steamed rice, and kimchi (fermented vegetables). Flavor is added using a variety of spices including ginger, garlic and red chili pepper paste ("gochujang"), and soy sauce, salt, fermented soybean paste ("doenjang").

Some popular Korean dishes include the following:

* Kongnamul - Guk - soybean sprout soup.

* Gamjatang - soup and pork on the basis of the spine and potatoes. And usually also includes other vegetables, green onions, chilies and sesame seeds.

* Maeuntang - hot and spicy fish soup.

* Jeongol - seafood, vegetables and soup.

* Pitchfork - thin slice rawfish, somewhat similar to Japanese sashimi. Usually in the retreat chili wasabi paste or red ("gochujang"), and served in the cellophane noodles ("dangmyeon").

* Sannakji - and raw, and a small octopus very new, and seasoned to pieces, and work - may still be moving in the dish!

* Ramyeon - pasta with meat and vegetables, like Japanese ramen noodles.

* Kongnamul - bap - Rice and soybean sprouts.

* Japchae - pasta with potatoes, beef, carrots, onions and spinach.

* Kalguksu - flat noodles in broth.

* Topped Yukhoe - beef with raw egg yolk, and seasonedwith garlic and green onions and a variety of spices.

* Bulgogi - cooked meat or seafood on the grill. Common types include chicken ("Dak bulgogi"), and pork ("dweji bulgogi"), and squid ("ojingeo bulgogi").

* Chalabi - the involvement of pork roast.

* Dakgalbi - grilled chicken.

* Makchang - grilled pig intestines (such as chitterlings).

* Samgyeopsal - grilled pork belly. Put steaks in lettuce with rice cooked hot paste ("ssamjang"). Associated with different peppers such as green onions, salad, or raw garlic decreased in ssamjang eaten with the dish.

Korean Recipes and Cuisine

Korean food is based on pasta, rice, meat, vegetables and tofu (known in Korea as "dubu"). Is to provide meals usually with several side dishes ("banchan"), as well as steamed rice, soup and kimchi (fermented vegetables, in most cases, but in some cases, the option of cabbage or radish). Used widely Spices & Seasonings, including doenjang (fermented soybean paste), garlic, ginger, gochujang (red chili paste), salt and soy sauce.

Some popular Korean dishes include the following:

Feet - Gamjatang - hot soup and spine using pork, potatoes and other vegetables, and green onions, chilies and sesame seeds.

Soccer - Kimchi jjigae - and kimchi soup with pork and tofu.

- Kongnamul - Guk - and soup made from the buds of soybeans.

Feet - Jeongol - soup with seafood and vegetables.

- Maeuntang - Hot and spicy fish soup.

- Bulgogi - translated literally from Korean, Bulgogi means "fire meat." The dish consists of beef, shredded or thinly sliced, then cooked on a grill. May be substitued other meat to create variations: chicken ("Dak bulgogi"), and pork ("dweji bulgogi"), or squid ("ojingeo bulgogi").

- Chalabi (or canine) - pork or cooked on coal ribs.

- Dakgalbi - like Chalabi, but using chicken seasoned.

- Jokbal - pig feet in cooked in soy sauce and spices, deboned, and served with shrimp sauce.

- Samgyeopsal belly of pork - (similar to ham), flavored and seasoned with garlic cooked sesame oil and salt, on the grill. Put steaks in lettuce or other leafy green vegetables, along with cooked rice and ssamjang (spicy paste). Decreased green peppers, slices of raw garlic in ssamjang and spring onion power, and the associated joint.

- Makchang - Grilled pig intestines, somewhat similar to chitterlings.

- Hoe - thin slices of raw fish, sashimi-style Japanese cuisine. The fish is usually down in the sauce, either chogochujang a sauce made from gochujang (red chili paste), or wasabi sauce, then wrapped in green leaves, and served on a bed of dangmyeon (cellophane noodles).

- Beef Yukhoe crude - especially with raw egg yolks and seasoned with black pepper and garlic, onions gochujang (red chili paste), green, Nashi pear, sesame seeds, sesame oil, soy sauce and sugar.

- Sannakji - and small octopus, cut in pieces, seasoned and served slightly. Octopus pieces are usually still moving on the plate when the dish is offered!

- Japchae - boiled potatoes and spinach with pasta, meat, onions and carrots.

- Kalguksu - flat noodles boiled, usually in the anchovies, which contains the pumpkin soup (squash).

- Kongnamul - bap - soya bean sprouts served over rice.

- Ramyeon - Korean version of Japanese ramen noodles. Hot and cooked with meat and vegetables.

- Gujeolpan - translated literally from Korean, Guljoelpan means "dish of nine dishes." This meal is very complicated, traditionally eaten by the nobility Korean, and he was a member of the special panel is divided into eight sections of the octagon, each containing meat and vegetables from a different type and color, and the Department of the Centre for the ninth that contains the pancakes small.

- Tteok - and candy made from sweet glutinous rice flour - there are hundreds of different forms.

Puerto Rican Foods

It is well known Puerto Rican cuisine for a range of flavors, spices and food decorations. This is influenced by dietary changes from the original Taino Indians, and Spanish and African slaves. Consequently, it affects the Puerto Rico perspective on food. A special blend of original components, herbs and spices are the secrets to the kitchen to make delicious and tasty.

One of the most popular food on the island, Cocina Criolla (Creole cooking). It has been said that he grew up in food by the Arawaks and Tainos people - the indigenous people of Puerto Rico by the ethics of the Spanish rulers came to the island. As time goes by, and foods in Puerto Rico has been changed to new sets of ingredients and style of Spanish government when it moved to island. Brought pork and rice, wheat, olive oil, and shortly after it adopted the okra and taro. Until the Treaty of Paris in 1898 happened, and people in Puerto Rico received their freedom from Spanish rulers and became one of the territory of the United States of America. However, the American people have affected the way how the Puerto Rican cook them specifically frying. In addition, the American alternative to corn oil, olive oil from Spain - since the Americans had told the people in Puerto Rico they are less expensive. For example, the little food that has brought America to the islands and Casabe bread, bacon America.

Puerto Rican culture, food is one of the richest regions in the world, both with regard to a variety of appealing tastes and textures, with regard to seafood and fresh vegetables, fruit and meat. And sweet Moreover, the island is also rich in spices such as chili pimientos and others. Even traditional dishes like the famous Asopao, chicken with Rice, and Adobo Sofrito uses the wonderful spices that add flavor fun to their kitchen.

Unique distinction of food makes it to Puerto Rico by a group of islands in the Caribbean the other. If you are craving for kitchens delicious and nutritious, and visit Puerto Rico is one great place to spend the holiday with.

The Best of Puerto Rican Food

Puerto Rican food is a mixture of African, Taino, and Spanish influences. Have to take special Creole food, which they call criolla cocina. This method of cooking is not only popular with the local population; tourists also frequent the Puerto Rican experience authentic Creole dishes, as well.


Country, Puerto Rico and various types of dishes that have become part of the diet of the local population daily. One is called pastelon de Karni, a pie made of meat such as pork and / or pork. You can purchase this in restaurants and shops on both sides of the streets, and some creative chefs have been developed to the Puerto Rican flag on top of it and decor. Another favorite is the Karni con cebolla frita, consisting of meat and onions. Then there's chicken with rice, or arroz con polo, which is very popular, as well as other chicken dishes such as chicken or grilled chicken sour. He called on the Spanish-inspired omelette with potatoes, onions and tortilla Espanola. It is also known that Puerto Rico and the meals to be used widely to San beef brains, and kidneys.

Interestingly, daily food of Puerto Rico usually includes appetizers. Some dishes are a favorite of locals and empanadillas or shifts with crab or lobster filled, and crispy bacalaitos or pancakes made from cod. It also serves as soup de pescado Sopon, a fish soup, and Sopon Polo de arroz con, chicken soup or rice. Then there asopao, and most of the traditional appetizer, made of chicken, peppers, onions, garlic, tomatoes (tomatoes), and pimientos.

Spanish Seafood Paella Recipe

To talk about the delicious sea food, which is actually or seafood, then you're talking about Paella. This traditional Spanish recipe is known for mixing natural ingredients from the sea, earthy and a little meat. He gives paella unique flavor. Follow these steps and enjoy the very delicious paella in your kitchen.

You will need:

White rice (2 1 / 2 cups)

Chicken broth (6 cups, broken)

Garlic (3 cloves)

Fresh parsley (1 teaspoon, chopped)

Curry (1 / 2 teaspoon)

Saffron threads (5)

Salt and black pepper (to taste)

Olive oil (1 / 4 cup)

Onions (1 chopped)

Chicken (1 whole chicken or 3 pounds, cut into small pieces)

Shrimp (2 cups, peeled, deveined and diced)

Lobster tails (6 small)

Claims in the shell (1 / 2 pounds, scrubbed)

Mushrooms (1 glass or 8 ounces, drained)

Peas (1 cup)

Mussels (1 or 2 ounce can)

How it works:

First wash the rice under cold water, drain and set aside, now bring chicken broth to the pot and place it over medium heat to a boil, reduce heat cover than low and keep it warm. Now you have the ingredients and work with them until smooth, fluid mortar is composed of: garlic, parsley, curry, saffron threads, Salt, black pepper, and ½ cup chicken broth how. Once you have a liquid, then set it aside. The next step is to paella pan over medium heat and heat olive oil until it is too hot add the onion until it is browned, add chicken, shrimp, lobster and clams, cook until all the chicken and shrimp are pink and done now you add this liquid seasoning before you ser aside. Take the rice and stir it in, too hot, add chicken broth and simmer until rice is done, you will know it when you bid. Finally, add the mushrooms, peas and mussels and keep stirring for about 10 minutes. You can now remove from heat and serve in minutes.