Recipes
Recipe of Fried Brussels Sprouts with Bacon
Ingredients: 2 ½ pounds Brussels sprouts, trimmed 4 slices bacon, cut into 1-inch pieces 1 tbsp extra-virgin olive oil 1 large onion, diced 4 sprigs thyme or savory, plus 2 tsps leaves, divided 1 tsp kosher salt freshly ground pepper 2 tsps lemon juice Instructions: Bring a large pot of water to a boil. If the sprouts are small, cut in half; otherwise, cut into quarters. Cook sprouts until barely tender, 3 to 5 minutes. Darin the water. Meanwhile, cook the bacon in SENSARTE Nonstick Skillet over medium heat, stirring constantly, 3 to 6 minutes, until browned but not crisp. Remove with a slotted spoon and drain on a paper towel. Pour out all but about 1 tbsp bacon fat from the pan. Add oil to the pan and heat over medium heat. Add onion and cook, stirring frequently, until soft but not browned, reducing heat if necessary, about 4 minutes. Add thyme (or savory) sprigs, salt, and pepper. Increase the heat to medium-high, add the Brussels sprouts, and sauté or stir occasionally until tender and warm, about 3 minutes. Remove the herb sprigs. Add the bacon, thyme (or savory) leaves, and lemon juice, and combine well. Serve and enjoy!
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Recipe of Crab Cakes
Ingredients: For The Crab Cakes: 2 large eggs 2 ½ tbsps mayonnaise 1 ½ tsps Dijon mustard 1 tsp Worcestershire sauce 1 tsp Old Bay seasoning ¼ tsp salt ¼ cup finely diced celery 2 tbsps finely chopped fresh parsley 1 lb lump crab meat ½ cup panko vegetable or canola oil For The Tartar Sauce: 1 cup mayonnaise 1 ½ tbsps sweet pickle relish 1 tsp Dijon mustard 1 tbsp minced red onion 1-2 tbsps lemon juice salt and freshly ground black pepper Instructions: Line a baking sheet with aluminum foil for easy cleanup. Place eggs, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well. Add the crab meat (be sure to check the crab meat for any hard, sharp cartilage) and panko; use a rubber spatula to gently fold the mixture together until well combined, being careful not to chop the crab meat. Make 6 cakes (about ½ cup each) and place on the prepared baking sheet. Cover and chill for at least 1 hour. This helps them set up. Preheat a large nonstick skillet over medium heat and grease it with oil. When oil is hot, add crab cakes to pan and cook until golden brown, 3 to 5 minutes per side. Be careful as the oil may splash. Warm the crab cakes with tartar sauce. In a small bowl, whisk together the mayonnaise, relish, mustard, onion, and lemon juice. Season with salt and black pepper. Cover and cool until ready to serve. Enjoy!
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Recipe of Curried Chicken
Ingredients: For The Spice Mix: 1 ½ tsps ground coriander 1 tsp ground cumin ½ tsp turmeric ½ tsp fennel seeds, crushed in a small bag ½ tsp ground cinnamon ½ tsp ground black pepper ¼ tsp ground mustard ¼ tsp ground cloves For The Curry: 2 tbsp olive oil 1 small yellow onion, chopped 4 garlic cloves, minced 1 tbsp fresh ginger, peeled and minced 1 cup low-sodium chicken broth ¾ cup drained canned diced tomatoes 1 ½ lbs boneless skinless chicken breasts, diced into cubes 1 tsp cornstarch mixed with 2 tsps water ⅓ cup heavy cream 2 tbsp chopped cilantro sea salt and cayenne pepper Instructions: Grab a small mixing bowl, whisk together all the spices in the spice mixture and set aside for future use. Heat olive oil in SENSARTE Nonstick Skillet over medium-high heat. Add in the onion and stir fry until lightly golden for about 4 to 6 minutes. Add the minced garlic and ginger and sauté for another 30 seconds, then add the spice mix and fry for another 30 seconds. Pour in chicken broth and tomatoes and bring to a boil, then reduce heat to medium-low, cover and simmer 5 minutes. Pour the mixture into a blender and puree the mixture until thick and smooth, then return to the skillet and heat over medium-high heat. Season the sauce with salt and cayenne pepper, then add the chicken. Bring to a simmer, then reduce heat to medium-low, cover with lid and simmer until chicken is cooked through, stirring occasionally, about 8 to 12 minutes. During the last minute of cooking, add the cornstarch and water slurry, to thicken the sauce slightly. Stir in cream then serve warm with cilantro over basmati rice. Enjoy!
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Recipe of Pan Fried Steak
Ingredients: 2 lbs New York Strip Steaks (2 steaks), or Ribeye or Top Sirloin Steaks (1 lb each steak, 1 ¼-inch thick) ½ tbsp vegetable oil 1 ½ tsp sea salt 1 tsp black pepper, freshly ground 2 tbsps unsalted butter 2 cloves garlic, peeled and quartered 1 sprig fresh rosemary Instructions: Pat the steaks dry thoroughly with paper towels. Season generously with 1 ½ tsps salt and 1 tsp black pepper just before cooking. Heat your SENSARTE Nonstick Deep Frying Skillet until hot, then add ½ tbsp oil over medium-high heat, swirling to coat. Once the oil is hot, add the steaks to the skillet. Sear first side of the steaks for 4 minutes, until a brown crust forms, then flip and cook for an additional 3 to 4 minutes. Using tongs, turn steaks over to render white fat and sear edges (1 minute per side). Reduce heat to medium and immediately add 2 tbsps butter, quartered garlic cloves, and rosemary to the pan. Spoon the butter sauce over the steak, tilting the pan so that the butter coats the spoon. Continue to spoon the sauce over the steak for a minute, or until the steak is about 5-10 degrees from your desired doneness (the temperature will continue to rise 5-10 degrees while the steak rests). Transfer steaks to a cutting board, cover loosely and let rest 10 minutes, then cut into ½-inch strips. Drizzle the extra butter sauce over sliced steak. Serve with wine and vegetables if desired and enjoy!
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