Roasted and Grilled Archive

Tasty orange flavored chicken

Posted 01/02/2012 By vLivres

Tasty orange flavored chicken

Production: 4 – Serving
Preparation: 10 Minutes
Cooking: 45 Minutes

A sunshine filled chicken meal to brighten our table.

Poultry and citrus often produce very interesting combinations  and are always very tasty. This recipe is no exception is also a snap to cook.

As always, the quality of ingredients is the main factor in the success of this recipe. Some grain-fed chicken and freshly squeezed orange juice are the best guarantors of the final flavor of this dish.

You can use almost any chicken pieces (not the wings) but it is important to keep the bones to get a maximum of flavor.

Tasty orange flavored chicken

Chicken (thighs)  – [4]
Orange juice – [2 cups]  (500 ml.)
Orange zest – [2 tablespoons]  (30 ml.)
French Shallots  – [3]
Garlic cloves – [2]
Olive oil – [4 tablespoons]  (60 ml.)
Cilantro (Coriander) seed – [1/2 teaspoon]  (3 ml.)
Dried thyme – [1/2 teaspoon]  (3 ml.)

1- Peel and mince the garlic and shallots.
2- Salt and pepper the chicken pieces.
3- In a large skillet, heat oil over medium heat.
4- Add the garlic, shallots and herbs. Mix well and cook for 1 minute.
5- Remove the pieces of garlic and shallot. Set aside.
6- Add the chicken pieces in the skillet.
7- Cook to brown the surfaces (about 5 minutes on each side).
8- Put the garlic and shallot back in the pan.
9- Add the orange juice and zest. Stir and bring to a boil.
10- Simmer half covered for 30 minutes.
11- Remove the chicken pieces and put them in the oven to brown (1-2 minutes at broil setting).
12- Adjust the seasoning of the sauce.
13- Serve over white rice.

Grilled fish with Madras curry

Posted 01/11/2011 By Francois

Grilled fish with Madras curry

Production: 2 – Serving
Preparation: 5 Minutes
Cooking: 10 Minutes

A simple recipe for fish lovers who are looking for creative ways to cook it.

This technique can be used with almost any white fleshed fish. In our case we used the orange roughy because we love this fish delicate taste and very pleasant texture.

Unfortunately, the orange roughy is a species approaching the point of over-exploitation and scarcity that could put it at risk. To protect it, we will replace it with another type of fish in the near future.

The choice of Madras curry, to flavor our fish was easy because we wanted a mixture of spices to flavor without masking the delicate taste of our fish.

Slices of zucchini and artichokes “sauté” in butter are a perfect complement to this dish of fish by giving you a plate with a good protein intake coupled with an excellent source of protein, potassium, phosphorus, rich in iron and vitamin B1, B 6 and B12

Cari flavored Orange roughy

Orange roughy – [1 lbs.]  (454 g.)
Madras Curry – [1 teaspoon]  (5 ml.)
Olive oil – [1 tablespoon]  (15 ml.)
Butter – [1 tablespoon]  (15 ml.)
Salt & Pepper to taste

1- Preheat the oven to 400F (200C).
2- Cut the fish fillet into two sections and pat dry them on paper towels.
3- Divide the ground curry on one side of the fillets and season with salt and pepper.
4- In a large ovenproof skillet, melt butter in oil over medium heat.
5- Place the fillets in the pan, spice side down, and cook 4 minutes over medium heat.
6- Turn the fillets and bake for 5 minutes.
7- Check for doneness (varies depending on the thickness of the fish pieces).
8- Let stand 2 minutes in the pan before serving.

Pork chop in mustard crust

Posted 18/10/2011 By Francois

Pork chop in mustard crust

Production: 2 – Serving
Preparation: 10 Minutes
Rest time: 45 Minutes
Cooking: 10 Minutes

To get a good tender, juicy and tasty pork chop it needs to be correctly cooked and properly seasoned.

There are thousands of recipes for sauces, marinades, or breading of chops, but they all have in common the goal of protecting the delicate meat. Pork, especially for since a few decades, is a lean meat and should be handled carefully when cooked.

Our recipe is simple and produces delicious and really tasty chop, just the way we like them.

The key to the success of this recipe is the attention when cooking.
Do not get distracted and you will be rewarded with the sighs of delight of your guests.

Note: Choose chops 1 inch (2.5 cm) or more for best results.

Note2: It is recommended to remove the meat from the fridge at least 45 minutes before cooking to make it reach room temperature. It will be juicier and tastier.
This procedure applies to all forms of grilled meat cut 1/2 inch (1.25 cm) or thicker.

Pork chop in mustard crust

Pork chops – [4]
Dijon mustard – [4 tablespoons]  (60 ml.)
Breadcrumbs – [1 cup]  (250 ml.)
Salt & Pepper to taste
Olive oil – [1/4 cup]  (65 ml.)

1- Let the chops sit in their original packaging at room temperature for 45 minutes.
2- Preheat the oven to 400F (200C).
3- Remove chops from packaging and place on a work surface.
4- salt and pepper to taste on both sides of the meat.
5- Spread 1 tablespoon (15 ml.) moutade of Dijon on one side each of the chops.
6- Pour the crumbs into a large plate.
7- Cover the chops with breadcrumbs.
8- In a large ovenproof skillet, heat oil over medium.
9- Cook the chops on the mustard side. Approximately 2 minutes.
10- Using a spatula, lift the ribs and check if the breadcrumbs took a golden hue.
11- Turn chops and bake for 5 minutes.
12-  Remove from oven and place on warm serving plates. Let stand 2-3 minutes before serving.

Stuffed pork tenderloin on apples

Posted 17/09/2011 By Francois

Stuffed pork tenderloin on apples

Production: 4 – Serving
Preparation: 15 Minutes
Cooking: 20 Minutes

The pork tenderloin is an ideal product to create tasty and original dishes. It is a lean but very tender and juicy cut of meat.

The marriage of fruit and pork is a classic combination that offers a very wide range of possible variations.

Consider this recipe as an example, an illustration of this mixing of flavors and textures. Feel free to modify according to your tastes and available ingredients.

Stuffed pork tenderloin on apples

Pork tenderloin  – [1]
Bacon bits – [1/4 cup]  (65 ml.)
Walnuts (chopped) – [1/4 cup]  (65 ml.)
Champagne (Corinth) Grapes – [1/4 cup]  (65 ml.)
Honey – [2 tablespoons]  (30 ml.)
Cinnamon – [1 teaspoon]  (5 ml.)
wild Madagascar  pepper (Voatsiperifery) – [1/2 teaspoon]  (3 ml.)
White balsamic vinegar – [2 tablespoons]  (30 ml.)
Butter – [1 tablespoon]  (15 ml.)
Onion (medium) – [1]
Apples – [2]
Salt & Pepper to taste
Aleppo pepper – [1 teaspoon]  (5 ml.)

1-  Prepare the tenderloin and open it in the middle for the suffing.
2- Preheat oven to 400F (200C).
3- In a large ovenproof skillet, cook the bacon over medium heat.
4- Remove the bacon when crisp. Keep the fat in the pan.
5- In a small bowl, combine the bacon, nuts, raisins, cinnamon, honey and Madagascar pepper.
6- Stuff the tenderloin with the mixture and close it well with a string of butcher rope.
7- Heat the skillet over high heat.
8- Cook the meat to a nice brown color (about 30 seconds each side).
9- Bake for about 10 minutes.
10- Put aside the meat and place the skillet on medium heat.
11- Deglaze pan with white balsamic vinegar and reduce until evaporated.
12- Add the butter.
13- Cook the onions (about 1 minute).
14- Cut the apples into slices and cook 2 minutes on each side.
15- Spread the apples on plates, slice the meat, place the slices of apples and sprinkle with Aleppo pepper.