Food recipes
Herb Jus
Herb Jus
Ingredients:
½ teaspoon dried parsley
⅛ teaspoon dried thyme
⅛ teaspoon dried oregano
⅛ teaspoon salt
⅛ teaspoon dried rosemary
Directions:
pinch ground black pepper
four 12-ounce ribeye steaks
1. Make Cajun seasoning by combining all ingredients in a small bowl.
2. Make Cajun butter by combining softened butter with garlic powder, salt,
and ¼ teaspoon of the Cajun seasoning blend made in step #1. Chill butter
until 20 to 30 minutes before grilling the steaks.
3. Make the herb jus by combining all ingredients in a small saucepan over
medium heat. When the mixture begins to boil, reduce heat and simmer for
10 minutes.
4. To prepare your steaks, sprinkle steaks with Cajun seasoning, then let
them sit out at room temperature for 20 to 30 minutes. Preheat your barbecue
grill to high. Grill on high heat to create crisscross grill marks on both sides
of the steaks, then reduce heat and cook steaks until desired doneness. If
your steaks are thicker than 1 inch, close the cover of the grill.
5. Serve each steak by spooning 2 tablespoons of herb jus over the top, and
then spooning a heaping teaspoon of herb butter onto the center.
• MAKES 4 STEAKS.
CHILI’S FIRECRACKER TILAPIA
MENU DESCRIPTION: “A grilled tilapia fillet brushed with a sweet and spicy
glaze and garnished with red chili tapenade, cilantro, and sesame seeds.”
Here’s a great way to prepare that next batch of fresh fish fillets when you’re
contemplating a new taste. If you and your diners love spicy food this is the perfect
clone, since the Top Secret glaze and tapenade recipes I’ve included here both come
packing heat. You can make the sauces several hours—or even days—ahead of time,
and then when you’re ready to eat, the fish will cook up in less than 10 minutes.
Chili’s calls this “grilled” tilapia on the menu, but don’t expect to find grill marks on
the fish. It appears the restaurant uses a flat griddle or sauté pan to cook the fish, since
the tender tilapia would fall through the grate on a barbecue grill (also, restaurants
must avoid contributing any fishy tastes to their grilled burgers and ribs). Don’t limit
this recipe to tilapia.The intense glaze and tapenade will perk up a variety of fish
fillets, from sea bass to salmon.
SWEET AND SPICY GLAZE
Ingredients:
½ teaspoon dried parsley
⅛ teaspoon dried thyme
⅛ teaspoon dried oregano
⅛ teaspoon salt
⅛ teaspoon dried rosemary
Directions:
pinch ground black pepper
four 12-ounce ribeye steaks
1. Make Cajun seasoning by combining all ingredients in a small bowl.
2. Make Cajun butter by combining softened butter with garlic powder, salt,
and ¼ teaspoon of the Cajun seasoning blend made in step #1. Chill butter
until 20 to 30 minutes before grilling the steaks.
3. Make the herb jus by combining all ingredients in a small saucepan over
medium heat. When the mixture begins to boil, reduce heat and simmer for
10 minutes.
4. To prepare your steaks, sprinkle steaks with Cajun seasoning, then let
them sit out at room temperature for 20 to 30 minutes. Preheat your barbecue
grill to high. Grill on high heat to create crisscross grill marks on both sides
of the steaks, then reduce heat and cook steaks until desired doneness. If
your steaks are thicker than 1 inch, close the cover of the grill.
5. Serve each steak by spooning 2 tablespoons of herb jus over the top, and
then spooning a heaping teaspoon of herb butter onto the center.
• MAKES 4 STEAKS.
CHILI’S FIRECRACKER TILAPIA
MENU DESCRIPTION: “A grilled tilapia fillet brushed with a sweet and spicy
glaze and garnished with red chili tapenade, cilantro, and sesame seeds.”
Here’s a great way to prepare that next batch of fresh fish fillets when you’re
contemplating a new taste. If you and your diners love spicy food this is the perfect
clone, since the Top Secret glaze and tapenade recipes I’ve included here both come
packing heat. You can make the sauces several hours—or even days—ahead of time,
and then when you’re ready to eat, the fish will cook up in less than 10 minutes.
Chili’s calls this “grilled” tilapia on the menu, but don’t expect to find grill marks on
the fish. It appears the restaurant uses a flat griddle or sauté pan to cook the fish, since
the tender tilapia would fall through the grate on a barbecue grill (also, restaurants
must avoid contributing any fishy tastes to their grilled burgers and ribs). Don’t limit
this recipe to tilapia.The intense glaze and tapenade will perk up a variety of fish
fillets, from sea bass to salmon.
SWEET AND SPICY GLAZE
Printed from https://recipe.bluelayer.org/recipe/71040/herb-jus