Cheese fondue
Ingredients for Cheese fondue
Swiss Emmenthal (shredded): 225 gms
Gruyere cheese (shredded): 225 gms
Corn starch: 1 tbsp
Garlic juice: 1 tbsp
Dry white wine: 125 ml
Lemon juice: 1 tbsp
Cherry brandy (Kirsch): 1 tbsp
Nutmeg pinch: 1
Broccoli floweret: 50 gms
Carrot sticks: 50 gms
Cherry tomatoes: 50gms
Bell peppers: 50 gms
French bread (cubed): 25 gms
Direction for Cheese fondue
Place the shredded cheese and corn starch in a plastic bag
Seal, shake to coat the cheese with corn starch. Keep aside
Over medium heat, add the wine and lemon juice and bring to a gentle simmer
Gradually stir the cheese into the wine. Add garlic juice
Stir constantly in a cross pattern to prevent the cheese from seizing and balling up
Cook until the cheese is just melted and creamy. Do not let it boil.
Once smooth, add kirsch, and nutmeg.
Transfer the cheese to a fondue-serving pot, set over a flame to keep warm
Arrange and assortment of bite-sized dipping foods on a platter with fondue pot
Spear dipping foods with fondue forks or wooden skewers. Dip to coat with the cheese, and eat.
Bon Appétit. Looking for good food then this is the place where you can find your heart dipped into the food
Seafood - Grilled Marlin with Mango Pineapple Relish and Tequila
Sea food - Grilled Marlin with Mango Pineapple Relish and Tequila
canola oil
1/4 cup onion
1/2-1 each jalepeno, small, seeded, minced
1 each mango, peeled, seeded, diced
1/4 cup roasted red pepper, diced
1/4 cup tequila
1 each lime juice, fresh squeezed
1 tbsp cilantro, fresh, chopped
6 6-oz Marlin steaks or fresh sword, tuna, halibut, shark
1 each pineapple peeled, diced
DIRECTION FOR Grilled Marlin with Mango Pineapple Relish and Tequila
Lightly brush or spray Marlin steaks with a little oil. Place the Marlin steaks on a clean hot char-broiler, Grill steaks to desired doneness.
Mango Pineapple Relish:
Saute onions in small amount of canola oil until translucent and sweet. Add in the minced jalepenos and diced pineapple. Saute a couple of minutes to bring out the natural sugars. Next toss in the roasted red peppers and diced mango. Remove pan from the heat and add in the tequila. Slowly bring back to heat and flame the dish. Add in the fresh lime juice and finish with the fresh chopped cilantro. Save in glass or stainless dish until Marlin time.
Place grilled Marlin on plate, spoon small amount of the Mango Pineapple Relish on top of the grilled Marlin.
canola oil
1/4 cup onion
1/2-1 each jalepeno, small, seeded, minced
1 each mango, peeled, seeded, diced
1/4 cup roasted red pepper, diced
1/4 cup tequila
1 each lime juice, fresh squeezed
1 tbsp cilantro, fresh, chopped
6 6-oz Marlin steaks or fresh sword, tuna, halibut, shark
1 each pineapple peeled, diced
DIRECTION FOR Grilled Marlin with Mango Pineapple Relish and Tequila
Lightly brush or spray Marlin steaks with a little oil. Place the Marlin steaks on a clean hot char-broiler, Grill steaks to desired doneness.
Mango Pineapple Relish:
Saute onions in small amount of canola oil until translucent and sweet. Add in the minced jalepenos and diced pineapple. Saute a couple of minutes to bring out the natural sugars. Next toss in the roasted red peppers and diced mango. Remove pan from the heat and add in the tequila. Slowly bring back to heat and flame the dish. Add in the fresh lime juice and finish with the fresh chopped cilantro. Save in glass or stainless dish until Marlin time.
Place grilled Marlin on plate, spoon small amount of the Mango Pineapple Relish on top of the grilled Marlin.
Category:
Sea Food
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