Recipes
Recipe of Seafood Fried Rice
Ingredients: 2 tbsps sesame oil 2 tbsps canola or vegetable oil 1 pound medium-large fresh shrimp 1 cup frozen peas and diced carrots blend ½ cup corn 2 to 3 garlic cloves, finely minced ½ tsp ground ginger 3 large eggs，beaten 4 cups cooked rice 2 to 3 green onions, trimmed 3 to 4 tbsps soy sauce ½ tsp salt ½ tsp black pepper, freshly ground Instructions: In your SENSARTE Deep Frying Skillet, add oil, shrimp and cook over medium-high heat for about 3 minutes, turning halfway through. The cooking time will vary depending on the size of the shrimp, don't overcook. Remove shrimp with a slotted spoon (leaving oil and cooking juices in frying pan) and place shrimp on a plate; set aside. Add peas, carrots, corn and cook for about 2 minutes or until vegetables begin to soften, stir constantly. Then add garlic, ginger, and cook for 1 minute, stir occasionally. Remove vegetables from the skillet and put on the plate for future use. Start to add oil and beaten eggs to SENSARTE Deep Frying Pan, and cook to scramble, stirring as necessary. Add shrimp, rice, green onions, drizzle evenly with soy sauce, season evenly with salt and pepper, and mix well. Cook for about 2 minutes, or until the shrimp are reheated. Serve and enjoy!
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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 French Fries
Ingredients: 5 pounds russet potatoes vegetable or peanut oil for frying sea salt Instructions: Peel the potatoes and rinse well. Cut the potatoes into 4 or 5 vertical pieces, and then cut each piece into strips. Put them in a large bowl and cover with cold water. Let them soak for 2 to 3 hours. (You can also place them in the fridge and let them soak overnight.) Drain the water and place the potatoes on two baking sheets lined with paper towels. Blot them dry with paper towels. Add oil to your SENSARTE Deep Frying Pan and heat to 300°F. In 3 or 4 batches, cook potatoes until soft, 4 to 5 minutes per batch. They shouldn't be brown at this point! You just want to begin the cooking process. Take out each batch and blot dry with a new paper towel. Once all the potatoes strips are fried at 300°F, turn up the heat until the oil reaches 400°F. When the oil is hot, start frying the potatoes in batches and cook until the fries are golden and crispy. Remove the potatoes and drain with paper towels. Sprinkle with sea salt and serve with ketchup or other desirable dipping sauce. Enjoy!
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Recipe of Clam Chowder
Ingredients: 4 slices bacon, diced 2 tbsps unsalted butter 2 cloves garlic, minced 1 onion, diced ½ tsp dried thyme 3 tbsps all-purpose flour 1 cup milk 1 cup vegetable stock 2 cans chopped clams, juices reserved 1 bay leaf 2 russet potatoes, peeled and diced 1 cup half and half kosher salt and freshly ground black pepper 2 tbsps fresh parsley leaves, chopped Instructions: Heat SENSARTE Nonstick Stock Pot over medium-high heat. Add bacon and cook until browned and crisp, about 6-8 minutes. Transfer to a plate lined with paper towels, reserving 1 tbsp of excess fat in the pot. Melt butter in the stock pot. Add garlic and onion, stirring frequently, until onion is translucent, about 2-3 minutes. Stir in thyme and cook until fragrant, about 1 minute. Add flour and whisk until lightly browned, about 1 minute. Gradually add milk, vegetable stock, clam juice, and bay leaf, and cook, stirring constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes. Bring the soup to a boil. Reduce heat and simmer until potatoes are tender, approximately 12-15 minutes. Stir in half and half and clams until heated through, about 1-2 minutes. Season with kosher sea salt and black pepper to taste. Garnish with bacon and parsley if desire. Serve and 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 Grilled Shrimp Boil
Ingredients: 1 lb tiger prawns/jumbo shrimp, peeled and deveined 2 tbsps old bay seasoning, divided 2 medium corn, cut into 2-inch slices 10 baby potatoes, halved 2-3 sausages, sliced 1 lemon, quartered 5 cloves garlic, crushed ¼ cup melted butter, divided 3 tsps parsley, freshly chopped, divided 1 tbsp olive oil Instructions: In a medium bowl, combine shrimp and 1 tbsp Old Bay Seasoning. Leave to stand for 5 minutes. At the same time, in a large bowl, combine corn, baby potatoes, sausage, lemon, and garlic. Add seasoned shrimp. Add 2 tbsps melted butter, 1 tsp parsley, and the remaining Old Bay Seasoning. Stir together and let stand for 10 minutes. Get your SENSARTE Nonstick Grill Pan, brush the grill with olive oil and heat over medium-high heat. Add items to the grill, then lightly brush the remaining butter on top. Grill for 5 minutes, until you can see some obvious grill marks. Then, reduce heat to medium, turn items over, and add 1 cup of water. Cover with aluminum foil and simmer for 15 minutes. Serve with remaining chopped parsley on top and Old Bay seasoning. 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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Recipe of Lemon Chicken
Ingredients: For The Chicken: 1 ½ lb chicken breast 1 tbsp olive oil 1 tbsp parsley ½ lemon For The Egg Mixture: 2 large eggs 1 garlic clove, minced ½ tsp Italian seasoning ½ tsp salt ¼ tsp ground black pepper For The Parmesan Breading Mixture: 1 cup grated Parmesan cheese 3 tbsps all-purpose flour For Lemon Butter Sauce: 8 tbsps unsalted butter 2 garlic cloves, minced ¼ cup lemon juice ¼ cup chicken broth ¼ tsp ground black pepper Instructions: Cut the chicken breast in half lengthwise. Beat lightly with a meat mallet until even in thickness. In a bowl, whisk together the ingredients for the egg mixture. In another bowl, combine the ingredients for the Parmesan cheese mixture. Dip the chicken into the egg mixture, then dip into the Parmesan cheese mixture. Let any excess ingredients fall out of each bowl. Heat enough oil to cover the bottom of your SENSARTE Deep Frying Pan. IOnce hot, add the chicken and cook 4-5 minutes per side, or until crisp and golden. Reduce the heat if the chicken browns too quickly. Meanwhile, in another SENSARTE Nonstick Skillet, melt butter and garlic and cook until fragrant. Add chicken broth, lemon juice, and pepper. Let the sauce cook for about 2 minutes. Pour the sauce over the cooked chicken, turning to coat. Garnish with lemon slices and chopped parsley if desired. Serve immediately and enjoy!
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