CARAMELIZED PEARS WITH BLACK PEPPER-CARAMEL SAUCE
From America's Test Kitchen. It is amazing how simple this recipe is and the extraordinary results it yields. Impressive.
Provided by DeSouter
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Remove seeds from pear halves with a large melon baller, and trim off 1/4 inch from the bottom of each pear half so it will stand upright on a plate. Place the water in a 12-inch nonstick skillet and pour the sugar into the center of the pan, taking care not to let the crystals adhere to the sides of the pan. bring to a boil over high heat, stirring occasionally, until the sugar is fully dissolved and the mixture is bubbling wildly. Add the pears to the skillet, cut-side down, cover, reduce the heat to medium-high, and cook until the pears are nearly tender (a paring knife inserted into the center of the pears feels slight resistance).
- Uncover, reduce the heat to medium, and cook until the sauce is golden brown and the cut sides of the pears are partly caramilzed, 3 to 5 minutes. Pour the heavy cream around the pears and cook, shaking the pan back and forth, until the sauce is a smooth, deep caramel color and the cut sides of the pears are beautifully golden 3 to 5 minutes.
- Remove the pan from the heat. Using tongs, carefully remove the pears from the pan and place cut-side up on a wire rack set over a trimmed baking sheet. Cool slightly. Season the sauce left in the pan with salt to taste and the crushed black pepper, then pour it into a liquid measuring cup.
- Carefully (the pears will still be hot) stand each pear half upright on an individual plate and arrange a wedge of the blue sheese beside it. Drizzle the plate and some of the pear with the caramel sauce. Serve immediately. (Alternatively, the pears can be stood upright on a large serving platter, and the warm caramel sauce and the blue cheese can be passed separately.).
- TECHNIQUE: Coring a Pear 1. Cut the fruit in half from stem to blossom end. Use a melon baller to cut around the central core with a circular motion. 2. Draw the melon baller from the central core to the top of the pear, removing the interior portion of the stem as you go.
SALT-AND-PEPPER FISH
This dish is inspired by a classic Cantonese preparation, which is traditionally battered and deep-fried. Here, the fish is pan-seared in hot oil, but still gets plenty of texture and flavor from ginger, caramelized scallions, and lots of freshly ground black pepper.
Provided by Andy Baraghani
Categories Bon Appétit Dinner Seafood Fish Cod Rice Ginger Green Onion/Scallion Pepper Pescatarian Wheat/Gluten-Free Soy Free Tree Nut Free Peanut Free Quick & Easy
Yield 4 servings
Number Of Ingredients 10
Steps:
- Rinse rice in several changes of cold water in a medium bowl until water runs clear. Drain well, then transfer to a small saucepan. Pour in 1¼ cups cold water and bring to a boil over medium-high heat. Give rice a stir so grains don't stick to the bottom. Cover pot and reduce heat to lowest setting. Cook, undisturbed, until water is evaporated and rice is tender, 18-20 minutes. Remove from heat and let sit, still covered, 10 minutes.
- Meanwhile, trim dark green tops from scallions and thinly slice; set aside. Thinly slice white and pale green parts of scallions of a deep diagonal. Set aside separately.
- Mix ginger and 2 Tbsp. oil in a medium bowl. Add cod and season with salt and sprinkle all over with pepper. Toss to coat.
- Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium-high. Cook cod, undisturbed, until golden underneath, about 2 minutes. Turn over and scatter reserved white and pale green scallion parts on top. Cook, shaking the pan a few times, until fish is cooked through and some scallions are caramelized and some are just slightly softened, about 2 minutes. Remove from heat.
- Stir vinegar and sugar in a small bowl until sugar dissolves. Mix into rice. Add butter and reserved dark green scallion tops and gently stir until butter is melted. Season with salt.
- Transfer rice to a platter and top with fish; pour any pan juices over.
CARAMEL COATED CATFISH
Catfish cooked Vietnamese style, coated in a caramel fish sauce.
Provided by Everett
Categories World Cuisine Recipes Asian Vietnamese
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Mix 1/3 cup of water with the fish sauce in a small bowl and set aside. Combine shallots, garlic, black pepper, and red pepper flakes in a separate bowl and set aside.
- Heat 1/3 cup of water and 1/3 cup of sugar in a large skillet over medium heat, stirring occasionally until sugar turns deep golden brown. Gently stir in the fish sauce mixture and bring to a boil. Stir in the shallot mixture and cook until shallots soften, then add the catfish. Cover and cook the catfish until the fish flakes easily with a fork, about 5 minutes on each side. Place catfish on a large plate, cover, and set aside. Increase heat to high and stir in 1/2 teaspoon of sugar. Stir in the lime juice and any sauce that has collected on the plate. Bring to a boil and simmer until the sauce has reduced. Pour sauce over the catfish and garnish with green onions and cilantro.
Nutrition Facts : Calories 404 calories, Carbohydrate 24.1 g, Cholesterol 106.7 mg, Fat 17.4 g, Fiber 0.8 g, Protein 36.8 g, SaturatedFat 4 g, Sodium 675.9 mg, Sugar 18.5 g
CARAMELIZED BLACK PEPPER CHICKEN RECIPE - (4.4/5)
Provided by lovemygolden
Number Of Ingredients 12
Steps:
- In a small bowl, combine the sugar, fish sauce, water, rice vinegar, garlic, ginger, pepper and chiles. Set aside. Heat the canola oil in a large deep pan. Add the shallots and cook until soft (about 3 minutes). Add the cubed chicken pieces and the reserved sauce. Bring to a simmer over high heat. Simmer until the chicken is fully cooked then use a slotted spoon to remove the cooked chicken from the pan. Increase the heat and continue simmering the sauce until it has reduced by half (it should have a syrupy consistency). Add the chicken back into the pan and toss to coat. Garnish with cilantro and serve with rice or veggies. Recipe adapted from Food&Wine.
More about "caramelized black pepper fish recipes"
CARAMELIZED BLACK PEPPER CHICKEN RECIPE - CHARLES PHAN
From foodandwine.com
5/5 Category Meat + Poultry
- In a small bowl, combine the sugar, fish sauce, water, rice vinegar, garlic, ginger, pepper and chiles.
- Heat the oil in a large deep skillet. Add the shallot and cook over moderate heat until softened, about 4 minutes. Add the fish sauce mixture and the chicken and simmer over high heat until the chicken is cooked through, about 10 minutes. Transfer to a serving bowl, garnish with the cilantro and serve.
CARAMELIZED BLACK-PEPPER FISH FROM VIETNAM
From panningtheglobe.com
4/5 (3)Category Main CourseCuisine VietnameseTotal Time 30 mins
- Heat oil (in a skillet large enough to hold the fish) over medium heat. Add the shallots and cook for 10 minutes, stirring occasionally, until they soften (lower the heat if they start to brown) Transfer them to a small bowl and set aside.
- Add sugar, fish sauce, and water to the skillet. Over medium heat, cook the mixture for about 5 minutes, until it starts to turn brown and there are large bubbles throughout. Sprinkle in the pepper and the cooked shallots and cook for a minute more. Add the fish and cook, turning gently with a spatula every three minutes or so, until it is coated evenly with thickened caramel sauce, and just cooked through, 8-10 minutes. (you can add a few tablespoons of water, 1 tablespoon at a time, if the pan seems too dry)
BLACK PEPPER CARAMEL SHRIMP RECIPE | MYRECIPES
From myrecipes.com
4/5 (23)Calories 280 per servingServings 4
- Combine 1 tablespoon water and cornstarch in a small bowl, stirring with a whisk; set aside. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add shrimp; sauté 2 minutes or until shrimp begin to turn pink. Add peas, garlic, pepper, and salt; cook 1 minute. Remove from heat.
- Combine broth, sugar, and fish sauce in a small saucepan over high heat. Bring to a boil; stir in cornstarch mixture. Cook 30 seconds or until mixture thickens, stirring constantly. Pour sugar mixture over shrimp. Return shrimp mixture to medium-high heat; cook 2 minutes or until thoroughly heated. Serve over cooked rice.
CARAMELIZED BLACK PEPPER SHRIMP & JASMINE RICE – HOME WITH …
From homewithannie.com
CARAMELIZED BLACK-PEPPER FISH FROM VIETNAM - PANNING THE GLOBE
From pinterest.ca
37 RECIPES THAT PROVE COOKING FISH DOESN’T HAVE TO BE SCARY
From bonappetit.com
CAST IRON CARAMELIZED ONIONS AND PEPPERS RECIPE - PHOTOS & FOOD
From photosandfood.ca
CARAMELIZED FISH FILLET WITH HOT RED SAUCE
From cravingpanbook.com
CARAMELIZED BLACK PEPPER CHICKEN - GOING MY WAYZ
From goingmywayz.com
WORLD BEST FISH COOKING RECIPES : CARAMELIZED BLACK-PEPPER FISH
From worldbestfishrecipes.blogspot.com
Cá KHO TIêU - CARAMELIZED BLACK-PEPPER FISH (MACKEREL) - YOUTUBE
From youtube.com
VIETNAMESE, SAN FRANCISCO STYLE! CARAMELIZED BLACK PEPPER …
From whygoouttoeat.com
CARAMELIZED SALMON RECIPE - PINCH OF YUM
From pinchofyum.com
CARAMELIZED BLACK PEPPER CHICKEN - WILLIAMSON WINES
From williamsonwines.com
CARAMELIZED BLACK PEPPER CHICKEN — COOKING WITH CLASS | MARLENE …
From cookingwclass.com
CARAMELIZED BLACK PEPPER BEEF - THAI FOOD
From bellaonline.com
CA KHO | CARAMELIZED FISH – PHO VIETNAM
From pho-vietnam.com
10 BEST FISH IN BLACK PEPPER SAUCE RECIPES - YUMMLY
From yummly.com
RECIPES FROM THE GRAPEVINE COTTAGE
From grapevinecottage.com
CARAMELIZED CATFISH | NIGHT SCHOOL
From niteschool.wordpress.com
F&W TOP 40: CARAMELIZED BLACK PEPPER CHICKEN — COMMON …
From common-housefly-blog.squarespace.com
HOW TO CARAMELIZE PEPPERS - OH SWEET BASIL
From ohsweetbasil.com
THE IRON YOU: 15-MINUTE CARAMELIZED BLACK PEPPER CHICKEN
From theironyou.com
CARAMELIZED BLACK PEPPER CHICKEN - THE CURIOUS PLATE
From thecuriousplate.com
WHAT IS FISH SAUCE CARAMEL? - FOOD REPUBLIC
From foodrepublic.com
CARAMELIZED BLACK PEPPER FISH RECIPE - WEBETUTORIAL
From webetutorial.com
BLACK PEPPER FISH SAUCE CARAMEL RECIPE | KITCHN
From thekitchn.com
CARAMELIZED BLACK-PEPPER FISH FROM VIETNAM - PANNING THE GLOBE
From pinterest.ca
CARAMELIZED BLACK PEPPER CHICKEN RECIPE | GOOP
From goop.com
HOW TO COOK CARAMELIZED BACON WITH BLACK PEPPER AND BROWN …
From thisnutrition.com
FISH SAUCE CARAMEL RECIPE - ANDREW ZIMMERN | FOOD & WINE
From foodandwine.com
VIETNAMESE CARAMELIZED RIB RECIPE - FOOD NEWS
From foodnewsnews.cc
10 BEST BLACK PEPPER FISH FILLET RECIPES | YUMMLY
From yummly.com
CARAMELIZED BLACK PEPPER CHICKEN RECIPE - CREATE THE MOST …
From recipeshappy.com
SLANTED DOOR’S CARAMELIZED BLACK PEPPER CHICKEN
From whatpippawants.com
CARAMELIZED BLACK-PEPPER FISH RECIPE - FOOD.COM | RECIPE
From pinterest.com
CARAMELIZED SALMON - CA KHO TIEU - CHATELAINE
From chatelaine.com
CARAMELIZED BLACK PEPPER CHICKEN | COOK'S COUNTRY
From cookscountry.com
SALT AND PEPPER FISH RECIPE - BON APPéTIT
From bonappetit.com
CARAMELIZED BLACK-PEPPER FISH RECIPE - FOOD.COM | RECIPE | FISH …
From pinterest.com
CARAMELIZED BLACK PEPPER CHICKEN - JUST A TASTE
From justataste.com
CARAMELIZED BLACK PEPPER CHICKEN - THE TASTE
From thetasteedit.com
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #healthy #cambodian #main-dish #seafood #asian #vietnamese #easy #low-fat #fish #dietary #low-saturated-fat #low-calorie #high-protein #low-carb #high-in-something #low-in-something #3-steps-or-less
You'll also love