Butterflying is a type of cut used by butchers with the aim to convert a thick chunk of meat into a thinner, larger or elongated the meat. This technique is used for cutting various meats, fishes and turkey breasts. ... More »
It is Friday and you wish to celebrate it. Why not make some roasted butterflied chicken and vegetables and flavor it with herbs. Here is quick video on this from the frugal chef. Watch the video for recipe and tips. A nice dinner is on the way! - 147.69
GETTING READY
1. Rinse, and pat the turkey dry using paper towel.
2. Using kitchen shears, cut, and remove the backbone.
3. Turn the turkey breast side up, and cover it with two layers of plastic wrap.
4. Using a rolling pin, hit the turkey breast several... - 106.982
Roasted butterflied chicken cooks in half the time of a whole chicken and its juicy and has a deliciously crisp dark brown skin. For best results, use a bird weighing about 3 1/2 pounds. To butterfly a chicken, you'll need sturdy kitchen shears to remove the... - 98.1293
GETTING READY
1) Preheat the oven to 475°F.
2) In a small bowl, put together lemon juice, brown sugar, crushed garlic, mustard, soy sauce, salt and pepper. Mix well.
3) Add oil little by little mix it thoroughly.
4) Brush the lamb with marinade one hour... - 47.2339
GETTING READY
1. Ask your butcher to debone and butterfly the turkey thigh or you can do it your self. Lay turkey thigh, skin-side down, on cutting board. Make a slit with sharp tipped paring knife through meat to bone and carefully remove bone. Make a... - 46.058
GETTING READY
1. In a bowl stir together the salt, pepper, thyme, bay leaf and juniper berries.
2. Rub each squab lightly with olive oil and then sprinkle each with one fourth of the herb mixture.
3. Place the birds on a large platter or baking pan, laying... - 45.4942
GETTING READY
1. Prepare the mint sauce by mixing the vinegar and the sugar in a small saucepan. Bring this mixture to a boil and stir till the sugar dissolves. Remove from the heat and add the mint and salt and allow the flavors to mix well.
2. Place the... - 44.5678
GETTING READY
1) Using a medium grater, grate the turnips.
MAKING
2) In a medium skillet, over low heat cook turnip in water for 15 minutes, until tender.
3) Then, to evaporate liquid, cook, uncovered, over very low heat, 5 minutes.
4) Remove the skillet... - 43.9051
In a food processor or blender, combine ginger, garlic, pepper, soy sauce, and 2 tablespoons of the vinegar.
Whirl until mixture forms a paste; set aside.
Trim and discard surface fat from lamb.
Lay lamb flat in a 9- by 13-inch baking dish; spoon ginger... - 43.8668
MAKING
1. For preparing dressing, in a food processor add yellow onion and vinegar and process using on/off pulses such that onion is finely chopped.
2. Process again after adding sugar, salt and mustard such that the mixture is blended.
3. To the running... - 43.6784
GETTING READY
1) Heat the grill with coals.
MAKING
2) Take a jar and mix garlic, oil, pepper, fruit juices, peels and herbs together.
3) Close the jar and mix the ingredients well.
4) Now, coat both sides of the salmon with this mixture lightly.
5) Grill... - 42.562
Preheat oven to 250°.
Pound steaks to 1/4- to 1/2-inch thickness, about 4 x 5 inches each.
If necessary, butterfly steak pieces before pounding.
Season both sides of steaks with salt and pepper.
Spread 1 Tbsp mustard over one side of each steak; top with one... - 42.455
Combine chicken, celery, mayonnaise, pickle relish, onion, salt, and pepper.
Spread 6 slices of bread with about 1/3 cup of the mixture; cover with remaining bread.
Combine eggs and milk in pie plate.
Dip sandwiches on both sides, then coat with potato... - 41.6285
GETTING READY
1. Preheat oven to 375° F.
2. Take a saucepan, add all relish ingredients, keep on medium heat and allow to simmer. Cover and continue to simmer for 10 to 12 minutes, stirring intermittently. Allow to cool, transfer to a bowl, cover and... - 41.5047
GETTING READY
1. Combine wine, poultry seasoning, garlic and onion in a bowl. Stir well.
2. Sprinkle a generous amount of salt over the lamb.
3. Place lamb into a 1-gallon freezer bag. Pour and spread marinade over all sides of the meat.
4. Seal the bag... - 41.3423
MAKING
1. Take a bowl and add garlic, soy sauce, curry powder, ketchup, wine, thyme, oregano, rosemary, olive oil and dried onion.
2. Rub the mixture over lamb and allow it to marinate by refrigerating it for 2 days.
3. Keep the marinated meat on a griller... - 41.1535
Combine all ingredients except lamb in large bowl and blend well.
Set lamb in large shallow dish and pour marinade over .
Cover and refrigerate overnight, turning at least once.
Drain off marinade into bowl and pat the meat dry.
Heat coals until gray ash... - 40.8293
The shishkebab flavored leg of lamb recipe is a marinated and grill cooked lamb recipe that can be served at dinner parties. Prepared with a marinade of onion puree, lemon juice, honey and flavored with garlic, paprika for heat and yogurt and cilantro for a... - 40.8191
Ask butcher to remove bone from lamb and cut meat into butterfly shape.
Place lamb in shallow dish, skin-side up, add wine, water, chopped mint leaves, parsley, chopped shallots and peeled garlic.
Stand 2 hours, turning occasionally.
Remove lamb, retain... - 40.7489
Spray cooking grate with nonstick vegetable cooking spray.
Prepare grill for medium direct heat.
In small mixing bowl, combine sauce ingredients.
Set sauce aside.
Butterfy fish.
Place fish skin-side-down on prepared cooking grate.
Grill, covered, for 5... - 40.3801
GETTING READY
1) Pare carrots and on medium grater, grate them.
MAKING
2) In a large skillet with tight-fitting cover, place the grated carrot.
3) Toss with oil, garlic, salt, pepper, and 2 tablespoons water.
4) Cover the skillet and over medium heat, cook... - 40.3552
Combine wine, vinegar, mustard, oil, garlic, sugar and pepper in sm.
saucepan.
Bring to a boil; reduce heat and simmer 5 minutes.
Cool thoroughly.Meanwhile, trim all excess fat from beef eye round roast.
To butterfly roast, make a horizontal cut through the... - 40.3115
GETTING READY
1) Wash and dry the parsnips.
2) Pare them; cut into quarters, lengthwise and further cut quarters into 3-inch pieces.
MAKING
3) In a medium saucepan, place the parsnip.
4) Add boiling water to measure 1 inch.
5)Cover the pan and simmer for 20... - 40.2182
For sauce: Combine ingredients in 2-quart pan.
Bring to a simmer, but do not boil.
Remove from heat and pour over lamb.
Marinate overnight in refrigerator .
Barbecue lamb 8 to 10 inches from hot coals for about 50 minutes, turning often and basting every 10... - 39.639
In a wide frying pan, melt butter over low heat.
Add pine nuts and stir until golden
Lift out nuts with a slotted spoon; set aside.
Add onions to pan.
Increase heat to medium and cook, stirring often, until soft.
Remove from heat and set aside.
Trim ends and... - 39.5044
Thread 2 long metal skewers through butterflied lamb leg to secure and facilitate turning the roast.
Grill lamb, on covered grill, over medium coals to desired doneness.
Allow 40 to 60 minutes total cooking time.
Meanwhile, combine orange juice, marmalade,... - 39.351
Combine oil, wine, thyme, oregano, salt, and pepper.
Remove and reserve stems from mushrooms; place caps in a small bowl.
Place lamb in a deep bowl and pour 3/4 of marinade over lamb, 1/4 over mushroom caps.
Cover both and refrigerate for 2 to 4 hours.
Lift... - 39.3461
Combine mustard, shallot, vinegar, honey and pepper in processor or blender and mix until smooth.
Reserve 1/4 cup of mixture for basting and refrigerate.
Transfer remaining mixture to small bowl.
Loosen skin from flesh of chicken breast, thighs and legs with... - 39.1957
GETTING READY
1) Wash the beets and grate them.
MAKING
2) In a pan, cook the beets in water for 20 minutes or until tender.
3) Remove pan from heat.
4) Let them cool slightly.
5) In a frying pan, melt the butter or margarine and toss the beets with lemon... - 38.7082
Lay meat boned side up.
Slash about halfway through thickest portions, as needed, and pull meat, patting cut edges down, to make the piece relatively even.
Place lamb in a 9 by 13-inch pan.
In a 1 to 1 1/2-quart pan over medium-high heat, stir vinegar with... - 38.007
In small bowl or food processor, combine garlic, lemon rind, rosemary, pepper and lemon juice.
Gradually pour in oil and mix until blended.
Trim fat from lamb.
Place lamb in shallow dish; pour marinade over, turning to coat both sides.
Cover and let stand at... - 37.3379
Remove excess fat and thin fat covering from surface of lamb.
With meat mallet, pound meat to even thickness, about 1 1/2 inches.
Place lamb in large plastic bag.
Place bag in shallow roasting pan.
In small bowl, combine remaining ingredients; pour over lamb... - 37.1092
Butterfly beef eye round roast by cutting horizontally through the center (parallel to surface of meat), the length and width of roast.
Do not cut through opposite side of roast.
Open meat and lay flat.
Combine vinegar, water, oil, garlic, thyme and red... - 37.0206
GETTING READY
1) Split the squabs in half.
2) In a large bowl ,mix together all the remaining ingredients and marinate the squabs in this mixture for several hours or overnight, turning them occasionally.
MAKING
3) To cook the squabs, grill them 6 inches... - 36.8953
Butterfly shrimp by cutting lengthwise down back, not cutting all the way through.
Do not remove shell.
In a large skillet, melt butter or margarine; add shrimp.
Saute 3 to 4 minutes until shrimp begin to turn pink.
Add remaining ingredients.
Simmer over low... - 36.6669
GETTING READY
1) Cut and discard outer leaves from cabbage.
2) Wash the cabbage head and cut into 8 wedges.
MAKING
3) In a large skillet, pour 1/2 cup water and bring to boil.
4) Add salt to th water, then cabbage.
5) Cover and cook over medium heat for 8... - 36.611
1. To butterfly the lamb, cut through the skin along the line of the main bone down to the bone.
2. Cut the meat away from the bone, opening out the leg while scraping against the bone with a small, sharp knife. Take out the bone and remove the excess fat.
3.... - 36.1863
The olive oil patted Butterflied Leg Of Lamb is extraordinarily juicy with fresh garlic flavor. The broiled meat is close to perfect everytime I serve my family. If you are a perfectionist and wanna make it right, oil your batter and prepare Butterflied Leg... - 35.4563
For marinade: Combine all ingredients in processor or blender (in batches if necessary) and puree.
Arrange lamb in two 10 x 14-inch roasting pans.
Pour half of marinade over top of each leg of lamb, turning lamb to cover completely.
Marinate 8 to 10 hours at... - 35.2759
1. In a small bowl, mix together the lemon juice, brown sugar, garlic, mustard, soy sauce, salt, and pepper. Gradually add the oil.
2. One hour before cooking, brush the lamb with the sauce.
3. Preheat the oven to 475°F.
4. Put the lamb on a wire rack in a... - 35.0548
Lay lamb flat in a close-fitting pan.
Mix sherry and oil; rub over lamb.
Cover and refrigerate for at least 2 hours or until next day, turning meat over occasionally.
Lift from pan, reserving marinade; place leg boned side up.
At 2- to 3-inch intervals, cut... - 35.0444
To bone cleaned trout and keep head and tail in place, open body cavity; insert a sharp knife at head end under backbone and cut between ribs and flesh.
Repeat process to free other side.
Cut underneath backbone to free.
Using kitchen scissors, snip backbone... - 34.8333
Remove the lamb's fibrous outer membrane with a knife.
Make a deep cut lengthwise along the bone; cut and scrape the meat from the bone and "butterfly," or flatten, the meat out into a thick steak.
Crush, peel and mince the garlic and rub it into the meat... - 34.7426
GETTING READY
1) Preheat the grilling equipment, 15 minutes before cooking.
MAKING
2) In a clean bowl, mix together soy sauce and olive oil. This mixture will serve as the marinade.
3) Now, take a reseal able plastic bag and put lamb inside it (fat side up).... - 34.3404
Place lamb in large glass or enamel bowl.
In small bowl, combine remaining ingredients; pour over lamb.
Cover and refrigerate several hours or overnight.
Drain lamb; reserve marinade.
Grill lamb, on covered grill, over medium-hot briquets 1 hour and 15... - 34.253
Pat dry the lamb and arrange it on a work surface cut side up.
In a small bowl combine the garlic, the rosemary, the oregano, the lemon juice, the lemon zest, and salt and pepper to taste.
Rub the herb mixture on the cut side of the meat and sprinkle the lamb... - 34.1032
The barbecued butterflied turkey breast is a roasted turkey recipe prepared with very thin slices of turkey breast. Marinated with the flavors of lemon, garlic, rosemary, paprika and mustard, the turkey barbecue can be served with salad. - 33.4374
Butterfly beef eye round roast by cutting horizontally through the center (parallel to surface of meat), the length and width of roast.
Do not cut through opposite side of roast.
Open meat and lay flat.
Combine vinegar, water, oil, garlic, thyme and red... - 33.2607
Cut wieners crosswise in 3 pieces.
Cut each piece in half lengthwise to make 6 pieces.
Slit each piece through ends, leaving 1/4-inch joint in center.
Set aside.
Mix honey and barbecue sauce in 1-1/2-quart casserole.
Cover lightly with plastic wrap or waxed... - 32.885
1. Set chicken on a cutting board, breast-side down. Using poultry shears, cut alongside the backbone from neck to tail on both sides. Open bird up and press down on each side. Turn over and press on both sides again; you should hear a few joints pop and... - 32.8604
1. In measuring cup, mix water, vermouth, bouillon, salt, and pepper; set aside.
2. Butterfly shrimp: Remove shells from shrimp. With knife, cut each shrimp three-fourths of the way through along center back; spread each shrimp open. Rinse with running cold... - 32.5826
Cut wieners crosswise in 3 pieces.
Cut each piece in half lengthwise to make 6 pieces.
Slit each piece through ends, leaving a 1/4 inch join in center.
Set aside.Mix honey and barbecue sauce in 1 1/2 quart casserole.
Cover lightly with plastic wrap or waxed... - 32.4454
1. To butterfly the lamb, cut away the meat from the bone using a small sharp knife. Remove any excess fat and the thin, parchment-like membrane. Bat out the meat to an even thickness, then prick the fleshy side of the lamb well with the tip of a knife.
2. In... - 32.4136
1. Cut prawns down the back and remove vein.
2. Combine oil, lemon juice, garlic, chilli and parsley in a bowl. Add prawns, mix well, and leave to marinate for 2-3 hours.
3. Heat oil in a large pan, coat prawns with flour, and cook quickly in oil for 2-3... - 32.3061
Cut wieners crosswise in 3 pieces.
Cut each piece in half lengthwise to make 6 pieces.
Slit each piece through ends, leaving a 1/4-inch join in center.
Set aside.
Mix honey and barbecue sauce in 1 1/2-quart casserole.
Cover lightly with plastic wrap or waxed... - 32.1031
Butterflied Coho Salmon With Herbed Barbecue Sauce has a Sole taste.The Lemon Flavour and Tangy gives the Butterflied Coho Salmon With Herbed Barbecue Sauce Stimulating taste. - 31.6116
Butterfly fish from the stomach side, then bone it, leaving skin intact.
Trim any white membrane from inside belly area offish.
Wipe fish with damp cloth, inside body cavity and outside.
Lay salmon out, skin-side-down, on heavy-duty foil; cut foil to follow... - 30.1894
1. In a 10- to 12-inch frying pan, combine onion, vermouth, mustard, tarragon, and sugar. Stirring often, boil over high heat until reduced to 3/4 cup, 5 to 8 minutes.
2. Rinse salmon and pat dry. Lay fish open, skin down, on a sheet of foil (about 12 by 17... - 27.7073
Adjust oven rack to about 6 inches below broiler and preheat broiler.
Place lamb fat side up on rack in shallow pan.
Broil meat 10 to 15 minutes.
Turn and broil until instant-reading meat thermometer registers 130°F, about 8 to 10 minutes.
Remove from oven... - 27.0888
1. In large stainless-steel, enamel, or glass pan, mix first 7 ingredients. Add lamb, turning to coat it with marinade; cover and refrigerate 6 hours or overnight, turning lamb occasionally.
2. About 50 minutes before serving, prepare outdoor grill for... - 26.7509
1. Peel shrimp, then cut each down the back, from neck to tail, almost all the way through. Pull out and discard veins. Rinse shrimp and lay open, cut sides down, pressing gently to flatten. For easier handling and to hold shrimp flat, run thin metal skewers,... - 24.662
1. On cutting board, between double thickness of waxed paper, with meat mallet or clean hammer, pound peppercorns until coarsely cracked.
2. For marinade, in 12" by 8" baking dish, combine peppercorns and next 5 ingredients. Add butterflied lamb; turn over to... - 24.2691
1. To prepare the paste, place all ingredients in a small bowl and stirto mix.
2. Remove the netting from the lamb. Coat the entire surface of the lamb with the paste. Place lamb on a baking sheet, cover and refrigerate for at least 1 hour or up to 24 hou - 19.6259
Here is a nice and easy recipe that the whole family will enjoy. I dry brined this chicken but that is optional. I am also using my apple juice bbq sauce. Use whatever sauce you like. Enjoy! - 0
