Ostrich Steak Russell
Serves 2
Ingredients:
Two steaks cut from Ostrich tenderloin, about 1-1/2 inches thick
olive oil
¼ cup Worcestershire sauce
¼ teshtmloon freshly ground black pepper
juice of ½ lemon
If pan sautéing, 1 tablespoon butter and 1 tablespoon olive oil
6 ounces Dungeness crab meat
bearnaise sauce:
1 egg
1 teshtmloon tarragon vinegar
1 teshtmloon Dijon mustard
1 tablespoon lemon juice
½ cup warm, melted butter
Directions:
Cut steaks from tenderloin and marinate in Worcestershire, pepper, and lemon juice for 1 hour. Bearnaise sauce can be made before steaks are cooked and kept warm , see #3 below.
To barbecue steaks on outdoor grill, remove from marinade and pat dry. Coat steaks with olive oil. Place the steaks on a lightly greased grill over a medium-hot fire. Grill for about 3 minutes per side, then cook about 4 minutes more per side (covered, if you have a barbecue with a lid). Steaks should feel soft but not squishy when tapped with a finger. The outside should be dark brown and the inside should be pink. Remove steaks to rest on a warm platter.
To pan sauté steaks, melt butter and olive oil in a heavy skillet over medium high heat. Quickly sear on both sides, about 3 minutes per side, then cook an additional 3 minutes per side. Steaks should feel soft but not squishy when tapped with a finger. The outside should be dark brown and the inside should be pink. Remove steaks to rest on a warm platter.
Bearnaise Sauce:
Put the egg, vinegar, mustard, and lemon juice in the container of a blender. Whirl a few seconds, then, with motor running, slowly pour in butter, blending until thickened. The sauce can be kept warm in the top of a double boiler over hot water.
Place steaks on serving plates, top with crab meat and bearnaise sauce.
Showing posts with label Exotic Recipes. Show all posts
Showing posts with label Exotic Recipes. Show all posts
Tuesday, July 19, 2011
Exotic Recipes(Turtle)
Southern Twice Fried Turtle
~ 1 medium sized soft shell turtle, cut into serving size pieces
~ 2 cups flour
~ 1 tbsp black pepper
~ 1 tsp salt
~ 1 tsp garlic salt
~ 1 tsp onion powder
~ 1 tsp paprika
~ oil
In a large bowl, combine all of the dry ingredients
Fill a large cast iron skillet half full of oil. Heat to 325 degrees.
Coat the turtle pieces in the flour mixture and place in the hot oil.
Once turtle is browned, reduce heat to medium. After the oil has cooled to a slow fry, remove skillet from heat and add 1 cup of water. BE CAREFUL!!! Remember to remove the skillet from the stove in case of boil over. Remember oil and water don't like to mix. USE CAUTION!
Return the skillet to the stove. Cover and cook until all of the water has cooked out.
Uncover and fry turtle until it starts to get crispy. Remove and drain.
Serve with your favorite side dishes such as gravy, grits and biscuits.
~ 1 medium sized soft shell turtle, cut into serving size pieces
~ 2 cups flour
~ 1 tbsp black pepper
~ 1 tsp salt
~ 1 tsp garlic salt
~ 1 tsp onion powder
~ 1 tsp paprika
~ oil
In a large bowl, combine all of the dry ingredients
Fill a large cast iron skillet half full of oil. Heat to 325 degrees.
Coat the turtle pieces in the flour mixture and place in the hot oil.
Once turtle is browned, reduce heat to medium. After the oil has cooled to a slow fry, remove skillet from heat and add 1 cup of water. BE CAREFUL!!! Remember to remove the skillet from the stove in case of boil over. Remember oil and water don't like to mix. USE CAUTION!
Return the skillet to the stove. Cover and cook until all of the water has cooked out.
Uncover and fry turtle until it starts to get crispy. Remove and drain.
Serve with your favorite side dishes such as gravy, grits and biscuits.
Exotic Recipes(Frog)
Crispy Frog Legs
~ 5 lb's small frog legs
~ 3/4 cup lemon juice or vinegar
~ crushed ice
~ 1 cup milk
~ 6 eggs, separated
~ 2 tbsp olive or vegetable oil
~ 1/4 tsp salt
~ salt and pepper
~ 1 1/2 cups all purpose flour
~ vegetable oil
Wash the frog legs thoroughly. Place in a large pan and sprinkle with lemon juice. Cover with crushed ice and refrigerate 1 to 3 hours.
Combine the milk, egg yolks, olive oil and 1/4 tsp salt.
Beat the egg whites until stiff. Fold into the batter.
Sprinkle the frog legs with salt and pepper to taste. Dip legs into the batter then dredge in the flour.
Fry until golden brown in deep oil heated to 375 degrees. Drain on paper towels.
Serve and Enjoy!
~ 5 lb's small frog legs
~ 3/4 cup lemon juice or vinegar
~ crushed ice
~ 1 cup milk
~ 6 eggs, separated
~ 2 tbsp olive or vegetable oil
~ 1/4 tsp salt
~ salt and pepper
~ 1 1/2 cups all purpose flour
~ vegetable oil
Wash the frog legs thoroughly. Place in a large pan and sprinkle with lemon juice. Cover with crushed ice and refrigerate 1 to 3 hours.
Combine the milk, egg yolks, olive oil and 1/4 tsp salt.
Beat the egg whites until stiff. Fold into the batter.
Sprinkle the frog legs with salt and pepper to taste. Dip legs into the batter then dredge in the flour.
Fry until golden brown in deep oil heated to 375 degrees. Drain on paper towels.
Serve and Enjoy!
Exotic Recipes(Snake)
Fillet-O-Snake
Ingredients:
4 1-1/2’ snake fillets
5 tablespoons butter
1 pound mushrooms
1 tablespoon flour
2 tablespoons onion, minced
½ cup red wine
salt to taste
pepper to taste
pinch of garlic powder
Directions:
Heat 2 tablespoons butter in a fry pan, saute fillets 5 minutes on each side. Remove fillets and drain pan. Add 2 tablespoons butter to pan, saute mushrooms and onion until tender, add red wine, cook over low heat until contents is reduced by half.
Mix 1 tablespoon butter and flour to form a paste, add to your pan, cook stirring constantly for 1 minute. Add salt, pepper, and garlic powder to taste.
Place snake fillets on a serving platter, pour sauce over snake, serve
This recipe goes well with fresh bread, steamed broccoli or brussel sprouts.
Ingredients:
4 1-1/2’ snake fillets
5 tablespoons butter
1 pound mushrooms
1 tablespoon flour
2 tablespoons onion, minced
½ cup red wine
salt to taste
pepper to taste
pinch of garlic powder
Directions:
Heat 2 tablespoons butter in a fry pan, saute fillets 5 minutes on each side. Remove fillets and drain pan. Add 2 tablespoons butter to pan, saute mushrooms and onion until tender, add red wine, cook over low heat until contents is reduced by half.
Mix 1 tablespoon butter and flour to form a paste, add to your pan, cook stirring constantly for 1 minute. Add salt, pepper, and garlic powder to taste.
Place snake fillets on a serving platter, pour sauce over snake, serve
This recipe goes well with fresh bread, steamed broccoli or brussel sprouts.
Exotic Recipes(Alligator)
lligator in Sauce Piquant
Serves 4 to 6
Ingredients:
2 pounds cubed Alligator meat, from the tail
1/3 cup cooking oil
2 cups chopped onions
½ cup chopped celery
½ cup chopped green or red bell pepper
2 8-ounce cans tomato sauce
1 10-ounce can Rotel tomatoes (tomatoes and green chilies)
2 tablespoons Worcestershire sauce
¼ teaspoons dried basil
1 bay leaf
¼ teaspoons dried oregano
¼ cup chopped shallots
¼ cup chopped parsley
Directions:
Sauté onions in oil until golden brown, stirring often. Add celery and bell pepper and sauté until tender. Add tomato sauce, Rotel tomatoes, Worcestershire sauce, basil, bay leaf, and oregano. Simmer for 10 minutes.
Add alligator meat, cover, and cook for 40. Add shallots and parsley and cook uncovered for 10 minutes.
Remove bay leaf.
Serve over rice.
Serves 4 to 6
Ingredients:
2 pounds cubed Alligator meat, from the tail
1/3 cup cooking oil
2 cups chopped onions
½ cup chopped celery
½ cup chopped green or red bell pepper
2 8-ounce cans tomato sauce
1 10-ounce can Rotel tomatoes (tomatoes and green chilies)
2 tablespoons Worcestershire sauce
¼ teaspoons dried basil
1 bay leaf
¼ teaspoons dried oregano
¼ cup chopped shallots
¼ cup chopped parsley
Directions:
Sauté onions in oil until golden brown, stirring often. Add celery and bell pepper and sauté until tender. Add tomato sauce, Rotel tomatoes, Worcestershire sauce, basil, bay leaf, and oregano. Simmer for 10 minutes.
Add alligator meat, cover, and cook for 40. Add shallots and parsley and cook uncovered for 10 minutes.
Remove bay leaf.
Serve over rice.
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