Traditional recipes

Coriander-Crusted Steak with Miso Butter Sauce

Coriander-Crusted Steak with Miso Butter Sauce

Ingredients

  • 4 tablespoons chopped fresh cilantro, divided
  • 2 1/2 tablespoons unsalted butter, melted
  • 2 tablespoons chopped green onions
  • 2 tablespoons unseasoned rice vinegar
  • 1 tablespoon red miso (fermented soybean paste)
  • 1 tablespoon minced peeled fresh ginger
  • 1 12-ounce top sirloin steak (3/4 to 1 inch thick)
  • 2 teaspoons whole coriander seeds, cracked
  • 1 teaspoon Asian sesame oil

Recipe Preparation

  • Mix half of chopped cilantro, butter, chopped green onions, rice vinegar, red miso, minced ginger, and soy sauce in small bowl. Set miso sauce aside.

  • Sprinkle both sides of sirloin steak with cracked coriander seeds and ground black pepper, pressing to adhere. Heat Asian sesame oil in medium nonstick skillet over medium-high heat. Add sirloin steak; cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steak to work surface; reserve skillet. Slice steak; arrange on plates. Add miso sauce and sake to skillet; boil mixture until slightly thickened and reduced to 1/4 cup, whisking often, about 1 minute. Spoon miso butter sauce over steaks. Sprinkle with remaining chopped cilantro.

Recipe by The Bon Appétit Test Kitchen

Nutritional Content

One serving contains the following: Calories (kcal) 453.9 %Calories from Fat 58.5 Fat (g) 29.6 Saturated Fat (g) 14.6 Cholesterol (mg) 123.9 Carbohydrates (g) 5.5 Dietary Fiber (g) 2.6 Total Sugars (g) 2.1 Net Carbs (g) 2.9 Protein (g) 37.3 Sodium (mg) 614.2Reviews Section

The Recipe's I love

* 3 tablespoons olive oil, divided
* 1 medium onion, chopped
* 1 tablespoon medium carrot, finely chopped
* 2 large garlic cloves, chopped, divided
* 2 tablespoons (or more) curry powder
* 1 cup French green lentils
* 4 1/4 cups (or more) water, divided
* 1 15- to 16-ounce can chickpeas (garbanzo beans), drained, rinsed
* 1 tablespoon fresh lemon juice
* 2 tablespoons (1/4 stick) butter
* 2 green onions, thinly sliced
* 1 lemon, cut into 6 wedges


Ingredient Info
French green lentils are small, dark green, and speckled with black they can be found at some supermarkets and at specialty foods stores.

Preparation


Heat 1 tablespoon olive oil in heavy large pot over medium heat. Add onion and carrot sprinkle with salt and pepper. Cook until onion is translucent, stirring occasionally, about 4 minutes. Add half of chopped garlic stir until vegetables are soft but not brown, about 4 minutes longer. Add 2 tablespoons curry powder stir until fragrant, about 1 minute. Add lentils and 4 cups water. Sprinkle with salt and pepper. Increase heat and bring to boil. Reduce heat to medium simmer until lentils are tender, about 30 minutes.
*
Meanwhile, puree chickpeas, lemon juice, 1/4 cup water, remaining 2 tablespoons olive oil, and remaining garlic in processor.
*
Add chickpea puree and butter to lentil soup. Season to taste with salt, pepper, and additional curry powder, if desired. Add water by 1/4 cupfuls to thin to desired consistency. DO AHEAD Soup can be made up to 1 day ahead. Cool, cover, and refrigerate. Rewarm before continuing.
*
Divide soup among bowls. Sprinkle with thinly sliced green onions and serve with lemon wedges.

Read More http://www.bonappetit.com/recipes/2010/12/curried_lentil_soup#ixzz168j9RKek

Shrimp and Coconut Curry with Green Beans

Set aside 2 cups curry to use in the Spicy Shrimp Quesadillas (click for recipe).
4 servings

* PREP: 35 minutes
* TOTAL: 35 minutes


Shrimp and Coconut Curry with Green Beans
Ingredients

* 3/4 pound green beans, trimmed, cut into 1 1/2-inch pieces
* 3 lemongrass stalks
* 1 cup coarsely chopped fresh cilantro
* 2/3 cup coarsely chopped shallots
* 1/4 cup coarsely chopped seeded jalapeño chiles
* 2 tablespoons Indian curry powder (such as Madras)
* 1 tablespoon coarsely chopped peeled fresh ginger
* 1/4 cup coarsely chopped fresh basil plus sliced leaves (for garnish)
* 1/4 cup water
* 2 tablespoons vegetable oil
* 2 cups canned unsweetened coconut milk
* 2 1/2 pounds uncooked medium shrimp, peeled, deveined
* Lime wedges

*
Ingredient Info
Lemongrass, a stalky herb with a green top and a white root, is sold at some supermarkets and at Asian markets. If unavailable, use 2 tablespoons grated lime peel.

*
Cook green beans in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Cut 2 inches from bottom of each lemongrass stalk discard tops. Thinly slice bottom pieces place in processor. Add next 5 ingredients, chopped basil, and 1/4 cup water. Blend until paste forms.
*
Heat oil in large skillet over medium-high heat. Add curry paste cook, stirring often, until dry, 2 to 3 minutes. Stir in coconut milk bring to simmer. Add shrimp reduce heat to medium-low and simmer until shrimp are just opaque in center, about 5 minutes. Add green beans stir to heat through. Season curry with salt and pepper. Transfer 2 cups curry to bowl cover, chill, and reserve for quesadillas. Transfer remaining curry to serving bowl garnish with basil. Serve with lime wedges.

Read More http://www.bonappetit.com/recipes/2010/12/shrimp_and_coconut_curry_with_green_beans#ixzz168gMsQYH

Coriander-Crusted Steak with Miso Butter Sauce

If sake is unavailable, substitute dry vermouth. Miso paste tastes surprisingly good with butter. The red variety has a more pungent flavor than yellow or white miso and is a terrific match for meat.
2 servings

* PREP: 25 minutes
* TOTAL: 25 minutes

Recipe by The Bon Appétit Test Kitchen
December 2010
Ingredients

* 4 tablespoons chopped fresh cilantro, divided
* 2 1/2 tablespoons unsalted butter, melted
* 2 tablespoons chopped green onions
* 2 tablespoons unseasoned rice vinegar
* 1 tablespoon red miso (fermented soybean paste)
* 1 tablespoon minced peeled fresh ginger
* 1 teaspoon soy sauce
* 1 12-ounce top sirloin steak (3/4 to 1 inch thick)
* 2 teaspoons whole coriander seeds, cracked
* 1 teaspoon Asian sesame oil
* 2 tablespoons sake


Mix half of chopped cilantro, butter, chopped green onions, rice vinegar, red miso, minced ginger, and soy sauce in small bowl. Set miso sauce aside.

Sprinkle both sides of sirloin steak with cracked coriander seeds and ground black pepper, pressing to adhere. Heat Asian sesame oil in medium nonstick skillet over medium-high heat. Add sirloin steak cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steak to work surface reserve skillet. Slice steak arrange on plates. Add miso sauce and sake to skillet boil mixture until slightly thickened and reduced to 1/4 cup, whisking often, about 1 minute. Spoon miso butter sauce over steaks. Sprinkle with remaining chopped cilantro.

Read More http://www.bonappetit.com/recipes/quick-recipes/2010/12/coriander_crusted_steak_with_miso_butter_sauce#ixzz168d5EObZ


Ingredients

  • For the Aioli:
  • 1 egg yolk
  • 2 tablespoons Dijon mustard (we love Edmond Fallot)
  • 2 tablespoons lemon juice
  • ½ teaspoon grated lemon zest
  • 1 large garlic clove, grated or finely minced
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly cracked black pepper
  • ¼ cup canola oil
  • ¼ cup olive oil
  • For the Fish:
  • 4 (8 ounce) pieces skin-on sablefish (black cod)
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • For the Greens:
  • 2 bunches of Swiss chard or any green vegetable, cut in 2-inch pieces
  • 3 tablespoons olive oil
  • 2 garlic cloves, minced
  • ¼ teaspoon red pepper flakes
  • 2 tablespoons lemon juice
  • Salt and pepper, to taste

Risotto with butternut squash, leeks, and basil (page 54)

From Bon Appétit Magazine, December 2010 Bon Appétit Magazine, December 2010

Are you sure you want to delete this recipe from your Bookshelf. Doing so will remove all the Bookmarks you have created for this recipe.

  • Categories: Quick / easy Rice dishes Main course Vegetarian
  • Ingredients: butternut squash leeks thyme Arborio rice vegetable broth basil Parmesan cheese

211 with and cracked coriander Recipes

Coriander and Mustard Seed Crusted Salmon (Robert Irvine)

Coriander and Mustard Seed Crusted Salmon (Robert Irvine)

Crushed New Potatoes With Creme Fraiche and Cracked Coriander

Crushed New Potatoes With Creme Fraiche and Cracked Coriander

Coriander-Crusted Steak with Miso Butter Sauce

Coriander-Crusted Steak with Miso Butter Sauce

Coriander-Crusted Steak With Miso Butter Sauce

Coriander-Crusted Steak With Miso Butter Sauce

Grilled Coriander-Pepper Poussins With Leeks and Fennel

Grilled Coriander-Pepper Poussins With Leeks and Fennel

Coriander Tuna, Parsnip Puree, and 25 Year Old Balsamic Vinegar (Emeril Lagasse)

Coriander Tuna, Parsnip Puree, and 25 Year Old Balsamic Vinegar (Emeril Lagasse)

Grilled Ahi Tuna Nicoise Salad

Grilled Ahi Tuna Nicoise Salad

Lamb Tandoori

Lamb Tandoori

Gravlax (Food Network Kitchens)

Gravlax (Food Network Kitchens)

Spiced Cracked Wheat and Lentils for Grown-Ups (Michele Urvater)

Spiced Cracked Wheat and Lentils for Grown-Ups (Michele Urvater)

Oven Fries with Coriander Seeds

Oven Fries with Coriander Seeds

American Steak Fries With Coriander Seeds

American Steak Fries With Coriander Seeds

Green Mango-Carrot Chutney With Ginger and Coriander

East Meets West with Ming Tsai

Cooking for the Kids: Tomato & Basil Soup, Protein Packed Mac-n-Cheese, and Chicken Fingers with Sweet- Sour Sauce.

The Whole Duck

The parts of a duck add up to more than the whole. Recipes: Asian Duck Confit with Citrus Pea Sprout Salad, Slow Cooked Chili Duck Breast with Braised Lotus Root, Sweet Rice and Honey Glazed Taro, and Duck Sausage

Salmon Supper and Salad

Reeling in tomorrow's lunch with tonight's salmon supper. Recipes: Sake Poached Salmon with Somen and Fennel Salad Leftovers: Wasabi Salmon Salad Sandwich with Taro Chips

Sushi 303

Sushi for a Party. Recipes: Master Sushi Rice Tempura Lobster and Enoki-Miso Salad Roll Grilled Portabello and Roasted Pepper Maki Sushi Charred Beef and Spinach Hand Roll

Country Steak Chow Down

A Meal That Would Make a Grown Man Cry. Recipe: Five Chile Strip Steak with Corned Beef Hash, Onion Pickle Hot Country Mustard Sauce.

Asian Homestyle Dinner

East West Blue Plate Special. Recipe: Asian Pork Meatloaf with Red Wine-Mushroom Gravy Meatloaf Croque Monsieur

East Lightens West 2

Lightening Western dishes with Eastern ingredients and techniques. Recipes: Cucumber, Celeriac and Citrus Salad with Warm Rock Shrimp Coriander Crusted Halibut with RIce Noodles and Ginger Broth

Weekend Cooking for the Week

Weekend cooking for the Week: Salt Baked Chickens with Spring Vegetable & Mushroom Ragout, Leftovers--Basil Chicken Pot Pies, and Chicken, Tomato and Pasta Salad with Basil Vinaigrette.

Real TIme Cooking - Out of the Fridge and Pantry

Ming wings it: Scallop Carpaccio, Scallop & Shiitake Tempura in Thai Coconut Broth, and Seared Miso Pork Loin with Garlic-mashed Fingerlings.

Celebrating Potatoes

Giving potatoes the royal treatment. Recipes: Sterling Gold Caviar, Smoked Salmon and Potato Napoleon Potato Crusted Beef Tenderloin with Truffled Mushroom and Spinach Ragout

Soy Sauce Show

The subtler side of soy. Recipes: Honey Roasted Poussin on Horseradish Beet Puree and Soy Butter Sauce Hot Soy Chicken Wings

East West Desserts 101

Recipes: Bittersweet Chocolate Tart with Creme Anglaise and Vanilla Ice Cream

East West Rack of Lamb

Ming's secret marinade for Rack of LaASmb. Recipes: Grilled New Zealand Lamb Rack with Five Spice Root Vegetable Gratin and Star Anise Demi Glace

Rice Bowl

Rice, the long and the short of it. Recipes: Steamed Rice Pearl Balls with Spicy Mango Salsa Chicken and Sausage Rice Hot Pot

East Lightens Monk Fish "Osso Buco"

East Lightens Osso Buco. Oven- Roasted Monk Fish "Osso Bucco" with Herb Whipped Potatoes, and Gremolata.

Ready Set Cook with Philippe Chin

Improvising a meal with Philippe Chin: Asian-Spiced Mussel and Eggplant Stir-Fry Duck Two Ways--Pan-Seared Duck Breast with Herb Olive Oil Poached Duck Leg with Red Beet Risotto and Yellow Beet Coulis Warm Flourless Chocolate Cake with Cognac Cream.

Meatlovers' Seafood

Meat Lovers' Seafood Dinner: Multi-Spiced Crusted Tuna "Steak" with Black Bean-Shiraz Butter Sauce, Roasted Shiitake and Yukon Gold Potatoes, and Citrus Pea Sprout Salad.

Two Spicy Soups

Two spicy sous soups. Recipes: Hot and Sour Pumpkin Soup with Chive CreamTomatillo Soup with Chayote Salad

Asian Chicken and Dumplings

Recipes: Five Spice Chicken Noodle and Shiitake Dumplings

Asian Salads

Bi-coastal Asian salads. Recipes: Thai Marinated Beef Cabbage Salad with Warm Shallot Vinaigrette Lobster Pomelo Salad Yu Sang

East Meets Portugal

Recipes: Alentejana Pork and Clams East West Style

Oysters 5 Ways

Recipes: On-the-Half-Shell with Lemongrass Mignonette BBQ Chipolte Kaffir-Coconut Stew Sake Shooter Shiso Tempura


How to Use Sablefish

Sable is versatile, and its high-fat content makes it forgiving to the novice cook because the fat acts as a buffer against overcooking. Its fat content also makes it a prime candidate for smoking.

Beware, this fish has large pin bones, which are curved little bones that run along the fish's centerline. They need to be removed before you go any further with your preparation. Do this with a pair of needle-nosed pliers.

As Sushi or Crudo: Do you like the fatty toro tuna or salmon belly at sushi restaurants? Then you will love sablefish raw. It is also luxurious dressed at the table with a splash of Meyer lemon and sea salt. Don't use sablefish for ceviche, however that dish goes best with lean fish.

On the Grill: Again, the fat is a savior here. It lets you slap a sable fillet on a hot grill without worrying too much about it turning into fish jerky if you look away for too long. But its fine texture means you should use a cage or at least have the grill well oiled.

Pan-Roasted: Just a simple saute lets you savor the depth of sablefish, which offers a richer mouthfeel and longer finish than a lean fish does.

Confit: Poach sablefish slowly in olive or some other kind of oil. Think you like slow, oil-poached tuna? Then you will love the same treatment with sablefish.


Use healthy oils (like olive and canola oil) for cooking, on salad, and at the table. Limit butter. Avoid trans fat.

Drink water, tea, or coffee (with little or no sugar). Limit milk/dairy (1-2 servings/day) and juice (1 small glass/day). Avoid sugary drinks.

The more veggies &mdash and the greater the variety &mdash the better. Potatoes and French fries don’t count.

Eat plenty of fruits of all colors

Choose fish, poultry, beans, and nuts limit red meat and cheese avoid bacon, cold cuts, and other processed meats.

Eat a variety of whole grains (like whole-wheat bread, whole-grain pasta, and brown rice). Limit refined grains (like white rice and white bread).

Incorporate physical activity into your daily routine.

A monthly update filled with nutrition news and tips from Harvard experts—all designed to help you eat healthier. Sign up here.

Explore the downloadable guide with tips and strategies for healthy eating and healthy living.


Rosemary and Coriander Crusted Rack of Lamb

serves six to eight

2 lamb racks, trimmed and Frenched*
1 tablespoon coriander seeds
1 1/2 teaspoons black peppercorns
1 1/2 teaspoons kosher salt
2 tablespoons finely chopped fresh rosemary
Zest from one lemons
Olive oil, for drizzling

Rinse lamb and pat dry with paper towels. Toast the coriander seeds in a dry pan over medium heat until fragrant about 1 to 2 minutes. Transfer toasted coriander seeds and black pepper to a spice grinder (or with mortal and pestle) and finely grind. Transfer to a small bowl and stir in the salt, chopped rosemary, and lemon zest. Rub over the meat of lamb racks using all the seasoning. Marinate/cure in refrigerator for at least 4 hours and as long as overnight loosely covered with plastic wrap. Remove from refrigerator 45 minutes before grilling to take the chill off the meat.

Set up grill for two heat zones – both direct and indirect cooking over medium-high heat. Brush and oil the grates when ready to grill.

Drizzle olive oil over both sides of the meat and then lightly cover the bare lamb bones with foil to keep them from burning. Place the racks fat side up on the direct side of the grill. Cook for 8 minutes flip and cook for 2 minutes to get a little char on the crust – beware of flare ups. Then stand ribs on end, leaning against each other, and brown the ends for a couple minutes. Move to the indirect side of the grill, cover and continue cooking for about another 10 minutes. The lamb will be done when the internal temperature of the meat reaches be 130°F for medium-rare. Remove from grill and let stand for 5 minutes before cutting into portion size chops.

*Frenched lamb racks have had the meat scraped away from the bones for better cooking and a more attractive presentation. Have your butcher trim and French the racks for you or check out this video from Fine Cooking to give it a go yourself.


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Watch the video: Gordon Ramsays ULTIMATE COOKERY COURSE: How to Cook the Perfect Steak (December 2021).