From my Kitchen to your Table

Sofrito y Shrimp a la Criolla by Chef Rango - Orlando Florida

1st Good Cook - Crab Meat Rollatini - with Chef Rango

from my kitchen to your table recipes (+playlist)

Lobster Corn Dog with Sweet Chilli Aioli

Ingredients: 

3/4 cup yellow cornmeal

3/4 cup all purpose flour

1.5 tsp baking powder

1/2 tsp baking soda

1 tsp sugar

1/2 tsp salt

1/8 tsp nutmeg

2 tsp old bay seasoning 

3/4 cup buttermilk

2 eggs

4 lbs. lobster meat, chunks 

all purpose flour, for rolling

vegetable or peanut oil, for frying

Directions:

Preheat the fryer to 350F. To make the batter, whisk to combine the cornmeal, flour, baking powder, baking soda, sugar, salt, old bay and nutmeg. In another small bowl, whisk to combine the buttermilk and eggs, and mix this into the dry ingredients until there are no more streaks of flour, but be sure to leave lumps in the batter (do not stir those out, as you may over mix). Transfer the batter to a tall glass.

Skewer the lobster meat with a wooden sticks and dredge lobster meat in enough flour to coat, then shake the excess off. Dip the floured lister meat  into the batter and put them straight into the fryer for about 3 minutes, but be sure not to overcrowd your fryer. The lobster corn dogs are done when the exterior is golden brown.

Serve the lobster corn dogs with a sweet chilli aioli sauce if desired. Buen Provecho!

Crab claw sauce

Ingredients:

1 cup mayonnaise

1⁄4 cup prepared Dijon mustard

1⁄4 cup prepared horseradish

4 tbs cilantro, chopped

1/2 red onion, small diced 

1 tsp. hot sauce

1 tsp. fresh lemon juice

32 large stone crab claws, chilled

1. Make the mustard claw   sauce by mixing together mayonnaise, mustard, horseradish, cilantro, onion, hot sauce, and lemon juice in a bowl.

2. Crack shells of stone crab claws with a hammer or the dull side of a cleaver. Serve with mustard sauce and lemon wedges.

Jumbo Crab Ceviche salad avocado and jicama salsa

Ingredient:

1 1/2 pounds lump crabmeat, picked through for shell

1/3 cup fresh lime juice

2 cups diced Roma tomatoes

1/2 cup diced avocado

1/2 cup diced jicama

1/3 cup diced white onion

1/4 cup freshly chopped cilantro 

1 teaspoon hot sauce, or more, to taste

Salt and freshly ground black pepper

Directions:

Combine all of the ingredients in a large bowl and toss to combine.

 

Crostini: 

Olive oil

1 baguette, sliced crosswise into 1/2-inch thick rounds or ovals

2 peeled garlic

Directions:

Coat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Brush olive oil all over both sides of bread slices. Place bread on hot pan and cook 1 to 2 minutes per side, until golden brown. While still warm, rub garlic cloves all over bread. Serve bruschetta with ceviche.

 

Tarta de Manzana y Canela

Ingredientes:

Porciones: 12

4tazas de harina

11/2 libra de mantequilla cortada en cubos

1taza de harina

2 cucharaditas de polvo para hornear ( baking soda)

1 cucharadita de esencia de vainilla

1 pizca de sal

1 huevo

1 cucharadita de canela molida

4 o 5 manzanas, verdes (Grammy Smith)

1/4 taza de azúcar

2 tazas de crema gruesa

6 yemas de huevos

Método:

 1.Precalentar el horno a 375F. En mantequillas y enharinar una tartera o molde mediano y reservar.

2.Mezclar la harina con el polvo para hornear en un bowl. Agregar la azúcar y sal. Incorporar el huevo, la manteca y la esencia de vainilla. Mezclar bien hasta que se forme una masa. Envolver en papel platico y  llevar a la nevera  por 1 hora.

3. Mientras tanto, pelar las manzanas y picarlas en rebanadas. En un bowl chico, mezclar 2 cucharadas de azúcar con la canela y agregar las manzanas.

4. Luego hervir la crema, removerla de fuego y lentamente añadir yemas y ahitar hasta qué engruese. Llevar a la nevera y enfriar.

5.Forrar la tartera con la masa. Rellenar con la mezcla de crema y colocar las rebanadas de manzanas. Regar generosamente sobre la tarta con la mezcla de azúcar 

5.Llevar la horno a temperatura 375f.  y cocinar por otros 40 minutos.

6.Dejar que se enfríe unos minutos antes de desmoldar.

Oyster Thomas

Ingredients: 

16 large Oysters, fresh 

1/4 cup dry Bread Crumbs

1/3 cup shredded asiago cheese

Sea Salt 

2 tbs. Paprika

2 Lemon quarters

1 lb lump Crab Meat

2 tbs. Parsley, finely chopped

1/3 cup anise liquor 

Cream Sauce (béchamel)

Béarnaise Sauce

Directions:

Combine béarnaise sauce, cream sauce, crab with anise liquor together and spoon on top of haft shell ouster. Sprinkle with bread crumbs and paprika. Bake at 400F degrees for 8-10 minutes or until sauce starts to brown. Serve with lemon and parsley. Makes 4 servings or 16 appetizers.

The love for food

I'm a hopeless romantic, a chef who lives in love with food. Everyone who know me knows that I'm passionate when it comes to food, as a chef I pour my heat and soul and the outcome is nourishment, the pleasure of satisfying the diner.

Dungeness Crab Meat Salad in Puff Pastry

Orange zest and crisp green onions give and lend a delicate flavor and texture to this great crab salad. Served in the puff pastry , this makes the perfect appetizer for every event

PREP: 20minutes
SERVES: 6

INGREDIENTS
1/4 cup mayonnaise
1 tbsp. Dijon-style mustard
1lb. dungeness ceab meat, coarsely chopped
1 tbsp. old bay seasoning
1 orange, zest and juice
2 stems green onions, thinly sliced
1 red pepper, small diced
Sal and pepper to taste
1sheet of puff pastry, cut in to rounds

DIRECTIONS
Stir the mayonnaise, mustard, crabmeat, green onions, red pepper and old bay in a medium bowl and mix well.
Scoop the shrimp mixture into the pastry shells. Garnish with slice avocado and dice tomatoes.
Serve immediately.

Alaskan Beer-brined Pork Chops

Ingredients:
4 pork chops 2" thick
2-12 oz bottles of Alaskan Winter Ale
2 bay leaves
1 cinnamon stick
1tbs ginger, minced
1 small onion, sliced thinly
15 black peppercorns
10 allspice berries
1tbs rosemary,finely chopped
1 tsp whole fennel sees
3 T dark brown sugar
3 T kosher salt
1 T butter

Methods:
1. except the slice onions, Combine the rest of ingredients in a small saucepan. Heat until just boiling, and brown sugar and kosher salt until are dissolved. Add another bottle of Alaskan Winter Ale. Let cool to room temperature. .
2. Place chops in a 1/2-4" hotel pan. Cover the chops with layers of the thinly sliced onion. Pour in the brine solution, wrapped and refrigerate for 4 to 6 hours. If so, be sure to turn the pork chops every couple of hours.
3. Prepare take paper towel dry the chop. Then pre heat griddle or flat-top at 400° F. And seared both sides for 2 minutes or until golden brown, pour a beer over the chops and place in a preheated oven 350° F. for 20 minutes or until internal temperature is 165 ° F. Serve

Pancetta-Leeks Stuffed Poussin Chicken with Herb Rice Pilaf and Supreme Sauce

Ingredients:
Poussin-seasoning
1 poussin, cut in 1/2
2 tsp smoked paprika
1tsp garlic salt
1 tsp freshly ground black pepper
1 tsp sea salt
2 tsp olive oil
1 tsp lemon juice
1 tsp rosemary, finely chopped
1/3 cup sherry wine

Stuffing-
1tsp olive oil
1/2 cup leeks, small diced
1/4 cup pancetta, small diced
1 tbs garlic, minced
2 tbs sherry wine

Method:
To cut in 1/2 the poussins, place each poussin on a cutting board, breast-side down. With a large, heavy knife, remove the central backbone of the bird with a firm vertical 'chop'. Once removed, then do a vertical cut in between each breast. Turn the chicken over and push it flat. Remove the rib bones. You should now have one flattened piece of chicken, skin side down.
In a small bowl, combine all ingredients, of poussin seasoning, and use to rub all over each poussin.
Place a griddle pan over a medium heat and pour over a little olive oil. When the pan is hot, add the chicken skin side down and fry until the nice and golden or about 8. Minutes, then stuff the bird, then turnover and place in a preheated oven at 350F for 8-10 minutes or until internal temp is 165F...

Stuffing:
Directions
In a fry pan over medium-high heat, warm the olive oil add the pancetta and render, stirring occasionally, until crispy. Add the leeks an cook, then add garlic and cook, for 30 seconds. Then deglaze pan with sherry. Transfer the pancetta mixture to a small bowl. And stuff the the 1/2 of poussin.

Ingredients
5 tbs butter
3 tbs flour
2 cups roasted chicken stock
Salt
1/2 tsp ground white pepper

Directions:
In a saucepan, over medium heat, melt 3 of butter. Stir in the flour and cook for 2 minutes. Whisk in the stock. Whisk until smooth. Season with salt and pepper. Bring the liquid to a boil and reduce the heat to low and cook for 15 minutes.

Seafood Fritter with Mango Aioli

Ingredients:

8 ounces crab meat
8 scallops, chopped
8 ounces lobster meat, chopped
8 ounces crawfish
2 tablespoon fresh squeezed lemon juice
1/4 cup finely minced onion
1/4 cup finely chopped red bell pepper
1 finely minced clove garlic
1 teaspoon fresh tarragon, chopped
salt & pepper to taste
1/4 teaspoon cayenne
8 lightly beaten egg
2 cup buttermilk
2 cup all-purpose
1/2 corn starch
2 teaspoon baking powder
Oil for deep frying canola
Preparation:

Place the seafood, lemon juice, onion, red bell pepper, garlic and egg in a food processor bowl. Pulse several times to thoroughly combine, but do not over-process the mixture it should be chunky,Transfer to a large mixing bowl.

Place tarragon, salt, cayenne, baking powder and all-purpose flour in a medium bowl and whisk to thoroughly combine.

Stir the dry ingredients into the seafood mixture to combine. Gradually add milk and stir to combine. Cover and refrigerate for at least 30 minutes.

To fry fritters, pour oil into a large, heavy frying pan, until the oil is about 1-inch deep. Use a thermometer to heat the oil to 325° F / 165° C.

Use a small ice cream scoop, to form fritters, carefully dropping each fritter in the hot oil as you form them.

Turn the fritters occasionally and fry until golden brown or about 3 to 5 minutes. Place cooked fritters in a 350 oven for 3 to 5 minutes to finish cooking then, ready to serve.

Seared Sturgeon with Eels Sauce and Roasted Corn and Cucumber Relish

Ingredients

2 tbsps olive oil
2 garlic cloves (minced)
2 oz baby eels (cleaned)
1/2 cup mirin (Japanese sweet wine)
1/4 cup sugar
1/4 cup soy sauce
1tsp white pepper
dried chile (crushed, pepper flakes)

Method:
take oil and garlic in a small saucepan over medium heat cook until garlic is golden brown. Then add the rest of ingredients, Cook and stir until liquid is reduced to about 1/2 cup.

Seared 3-7oz. Filet of sturgeon
Season to taste salt

Get to know eels sauce:

Eels or nitsume is used in Japanese cuisine. they grilled eel or in eel sushi rolls. I also use the eels sauce over fresh grilled vegetable, seared fish and over rice as a quick flavor booster. you can also add dashi to create a richer, more authentic flavor. (Dashi is a fish stock that must be made at home)

Waffle with Port Wine and Blueberry Compote

Start your day right, it's said that breakfast is the most important meal of the day. Sometimes all you need it's little savor to get you "pumping up." Early in the morning it necessary to have that something that motivates you; however motivation it's personal to each individual. For me it's a " waffle with Port Wine and Blueberry Compote... That guaranty a successful day. By Chef Rango

Seared Atlantic Salmon with Orange-Béarnaise Sauce and vegetable Medley

"Catch of the Day." Mouth watering, tantalizing king salmon filet served over a bed of organic vegetable medley and Herb roasted new potatoes. King Salmon covered in a warm, rich Orange-Béarnaise sauce and placed atop a bed of tender vegetable medley


Ingredients

1 each 5-6 oz Atlantic Salmon fillet(s), skin removed
6 egg yolks
1tbsp lemon juice
1tsp Tabasco
2tbsp orange juice, concentrate
1 lb butter
1 sprig tarragon, finely chopped
1 zucchini, chopped haft moon
1 yellow squash, chopped haft moon
1 red onion, cut julienne
1/4 cul roasted red pepper, cut jilienne
salt to taste
fresh cracked pepper to taste
Methods:

Béarnaise:
Separate yolks from whites, reserving yolks.
Melt the butter.
Chop the tarragon.
In food processor, combine egg yolks, lemon juice, water, Tabasco, salt and pepper. While processor is running, slowly add melted butter, and then tarragon. Process another 30 seconds, then reserve and warm.
Vegetables:
sauté vegetables until tender, about 2 minutes.
Reserve and keep warm.
Salmon:
Season salmon with salt and pepper.
Seared on skillet salmon over medium-high heat for 2-3 minutes on each side, or to desired temperature.
Serve with herd roasted potatoes.


Discover Salmon:
Wild king salmon its available, May thru September, and Farmed salmon is available year round, its a (sustainable harvest), mostly species like Atlantic, Coho, Sockeye and King. Fresh Wild salmon is available only in the summer months. "fresher than fresh".

The cost of Salmon’s has decreased dramatically in the past few years due to farming making more affordable. Salmon is rich in Omega-3 acids and one of the most popular and tastiest fish in the world. The salmon family also; include Trout, Steelhead and Arctic Char.

Atlantic king Salmon is among the most popular salmon species, with its mild and delicate flavor; the texture moderately firm but flaky. Salmon's can be prepared in a different technics baked; broiled; poached; sautéd or grilled.

Seared Diver Scallops with Andouille Sausage Ragú and Rainbow Carrots

Diver Scallops, nutty flavor; sweet and delicate mollusk that we love to eat. Diver Scallops are easy to prepare because they come together so quickly and are so versatile. Cooking scallops only takes a few minutes, their light and tender texture. Divers Scallops are excellent when baking, broiling, frying, and sautéing. I love to cook scallops with sherry, saffron and butter for a delicious meal. The fresh ocean scent treat, are hand picked from cold water. Sea scallops or diver scallops are commonly harvested in Alaskan water, South Atlantic and the in the Gulf of Mexico; they're a multiple of species. The most popular are bay and diver.

Ingredients
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
2 large onions, diced
1 can tomatoes, diced
1 tbsp tomato paste
2 celery stalks, diced
3/4 cup vegetable oil or lard
3/4 cup flour
2 bay leaves
1 tablespoon kosher salt
1/2 teaspoon ground white pepper
1/2 teaspoon cayenne
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
6 cloves garlic, minced
5 1/2 cups water or stock
1 pound andouille sausage, cut in 1/2-inch pieces diced
1 lb. U10 Dry Scallops
1/4 cup Sherry wine

INGREDIENTS:
In a large heavy pot (cast iron is best) heat oil until it just begins to combine Gradually add flour, whisking constantly. Continue whisking constantly and cook over medium to medium-high heat until roux is dark brown and very fragrant. Add peppers, onions, and celery mix and stir, continuing and cooked until translucent. Add salt and dry seasonings and garlic and stir, for another 1 to 2 minutes, then add the andouille. Add the stock in a and bring to a gentle boil. Taste and adjust seasoning if necessary, then cooked for 40 minutes.

U-10 Scallops. 1lb.
Note: season scallops with salt, seared for two minutes in each side, then deglaze with sherry wine.

Grilled Avocado Stuffed with Lemon-Lime Tequila Chicken and Crispy tortilla

INGREDIENTS:
3 Avocados, ripe
1/2 c. Tequila
1/2 c. Lime juice, freshly squeezed
1/2 c. Lemon juice, freshly squeezed
1/3 c. Cilantro, finely chopped
1/4 c. Onion, diced
1 T. chili powder
1T. Comino, ground cumin
1/4 c. Green & red pepper, diced
1 tsp. Jalapeño pepper, diced
2tbsp. Butter, thickener
3 cloves garlic, minced
2 tsp. kosher salt
1/2 tsp. fresh ground pepper
4 chicken thighs, boned and skinless
3 16" Tortillas, cut in triangles
Garnish Roasted red pepper oil

Peel and cut avocados in half, lengthwise. Remove pit put on the grill face down for a flash grilled. Then place in lemon juice water to keep from darkening. Marinate chicken; with sal, pepper, garlic, chili powder and cumin, let it marinated 4hours. then grill for 6 minutes. Once done dice the chicken, in a sautéed pan heat up oil place diced chicken; add the onions, cilantro, red and green pepper, jalapeño, garlic, lime, lemon and tequila; cook for 2 minutes or until chicken is done. Then off the fire add butter whisk until thicken. Then deep fried tortillas until crispy. The you ready to serve.
Yield: 6portions


Well, there is nothing like cooking up a storm I completed a recipe that I want to share in my blog. I work on for an entire day and it turn out great, also via the lens of my iPhone I toke pictures of the presentation. I love creasing new and innovated dishes, but this is not only for me, rather for my reader that enjoy a tasty dinner. All the ingredients are fresh and completely made by Chef Rango. How cool is that? Reader if don't have this ingredients, it's not the end of the world. You go to the store and find there available and fill pantry or get creative and use ingredients of your choose, but remember. To follow the technic in this recipe. It just takes a little planing to make a successful dinner.
Thank you,
Chef Rango

Fried Pork belly with Granny Smith Salad, apple Gelée and Sour Orange Gastrique

Apple Gelée
Ingredients:
2 cups Apple juice
3/4 cup sugar, divided
2 tablespoons fresh lemon juice, divided
1/2 gal chilled bottle Prosecco (Italian sparkling wine), divided
3 1/2 teaspoon unflavored gelatin (measured from two 1/4-ounce envelopes)
3tsp. Salt

1. Place apple juice, 1/4 cup sugar, and 1 tablespoon lemon juice in a medium bowl; and combine.
2.Place 1/2 cup Prosecco in a small bowl, sprinkle gelatin over and let stand 5 minutes to it bloom.
3.Bring 1 cup Prosecco to a boil with remaining 1/2 cup plus 2 tablespoons sugar, salt and stirring until sugar and salt are dissolved. Remove from heat; add gelatin mixture and stir until dissolved.
4.Transfer gelatin mixture to a large pitcher. Add apple and lemon juices, remaining Prosecco, remaining 1 tablespoon lemon juice, stirring to dissolve any sugar.
5. Pour mixture equally among , about 2oz ramekin. Chill gelée until firm solfly, about 3 hours
6. Pour the Gelée on the serving plate and garnish.

Lobster croquette

Lobster Croquette

Croquetasde Langosta

Ingredients:

	1Libra de Langosta cocida, picada en trozos
	½ Libra de mantequilla
	½ Libra de harina de trigo 2 Tazas de leche ¼ Taza de vino sherry ½ cebolla, molida 1cucharada de ajo, molido 3 cucharaditas de cilantro, picado 4 yemas ½ cucharadita de pimienta cayena 1 Libra de Panko, (pan rallado) 6 huevos batidos Aceite para freír Sal y pimienta a gusto   Método: 1.      Picar la carne de langosta en trozos. 2.      En una cacerola derretir mantequilla agregar harina y mescle hasta que consistencia sea pastosa. 3.      Luego agregue leche de a poco mientras agita, luego  agregue vino, cebolla, pimienta cayena, ajo y sal y pimienta a gusto y cocine por 15 minutos oh hasta espesar. 4.      Remueva del fuego y mientras esté caliente revuelva yemas y el cilantro, luego coloque en el refrigerador hasta enfriar, 5.      Cuando esté listo moldear en forma de croquetas. 6.      Luego envolver las croquetas en harina de trigo, remoje en huevo, luego en pan rallado y freír hasta que estén doradas.        A croquetteis a small roll or ball often minced meats, poultry, fish, seafood or vegetablecoated with eggs and bread crumbs and deep-fried. Usually as main ingredientsthey use mashed potatoes mix with béchamel sauce. They’re infinite combination worldwideof croquettes where, there both a delicacy and fast-food.  This French dish croquer, "tocrunch"