BLUEFISH FLAMBE WITH GIN
Found this sleeper in The Old Farmer's Almanac. Plan to make good use of it to when our more discerning visitors come acalling (& cringe when they hear bluefish from across the road is what's for supper). Thinking of serving with a fresh tomato bread salad & steamed Roma pole beans from the garden. " When bluefish is available, the kitchen at The Governor's Inn virtually hums with new ideas for presenting this lovely fish. Gin gives it a splendid flavor." --The Governor's Inn, Ludlow, Vermont Prep time includes fileting the blue fish.
Provided by Busters friend
Categories Very Low Carbs
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Grease a broiler pan that is just large enough to accommodate the filets and place them in the pan side by side.
- Pour half the melted butter over the fish and sprinkle with the onion; salt, and pepper. Place the pan 3 inches below broiler and let the fish start to brown.
- Meanwhile mix gin with remaining butter and heat until warm.
- When fish is "just done" remove pan from broiler (just flakes when brushed with a fork). Serve to table at once!
- Pour warmed gin-butter mixture over fish and ignite. Serve when flame has died.
Nutrition Facts : Calories 528.4, Fat 23.9, SaturatedFat 9.9, Cholesterol 202.8, Sodium 467.5, Carbohydrate 0.8, Fiber 0.1, Sugar 0.3, Protein 58.4
BANANAS FLAMBé
Delicious flaming dessert. Flaming in fire but melts in your mouth.
Provided by Lynn Ann
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Melt butter in a medium skillet over low heat. Add brown sugar and cinnamon; stir frequently and cook until sugar dissolves and sauce is thick, about 3 minutes. Add banana liqueur.
- Slice bananas in half lengthwise and gently place in the skillet. Cook for 1 minute, then gently turn and cook until brown and soft, about 1 to 2 minutes more.
- Add coffee-flavored liqueur and cook until hot, 1 to 2 minutes. Tip the skillet slightly and ignite the rum with a lighter. Remove skillet from the heat.
- Scoop ice cream into 4 bowls. Add a banana to each bowl and pour warm sauce over top. Serve immediately.
Nutrition Facts : Calories 569.6 calories, Carbohydrate 91.2 g, Cholesterol 39.8 mg, Fat 14.4 g, Fiber 4.1 g, Protein 2.3 g, SaturatedFat 8.9 g, Sodium 33.1 mg, Sugar 74.5 g
THE GOLDEN GIN
Make and share this The Golden Gin recipe from Food.com.
Provided by The NerdMen
Categories Beverages
Time 1m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- combine gordin's gin, vodka, cocchi americano, and gold sugar into cocktail shaker.
- add ice and gently shake for a few seconds.
- pour cocktail into martini glass and garnish with lemon twist.
Nutrition Facts : Calories 18.9, Fat 0.2, Sodium 1.2, Carbohydrate 5.9, Fiber 1.6, Sugar 2, Protein 0.6
BLUEFISH WITH GIN AND ONIONS
Make and share this Bluefish With Gin and Onions recipe from Food.com.
Provided by Phil Franco
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Lay scallions in bottom of roasting pan. Put fish, skin-side down, on top of the scallions.
- Squeeze juice from 1 lime over fish, sprinkle onion over fish, pour 6 tbl of butter over fish and season with salt and pepper. Cover with plastic wrap and marinate for 30 minutes.
- Preheat broiler. Uncover fish, transfer to broiler and broil for 15 minutes. Meanwhile squeeze juice from remaining lime in a small saucepan. Add 2 Tbl butter, gin and bring to a boil over high heat.
- Remove fish from broiler and pour gin mixture over the fish. Return to the broiler and broil until brown on top, about 5 minutes.
- Serve fish hot with scallions on the side.
FISH FLAMBE WITH FENNEL
This recipe used a firm white fish such as bluefish, striped bass, perch or trout. This comes from the Best of Bon Appetit.
Provided by mary winecoff
Categories European
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine olive oil, fennel, thyme, parsley, wine and ouzo. Made 2 slanting incisions on each side of fish. Coat fish with marinade.
- Broil fish over medium-high coals, using 10 minutes per inch as a time measurement, turning once. Place on hot platter.
- Heat Cognac and flame, then pour over fish. Serve with natural juices on platter.
Nutrition Facts : Calories 466, Fat 31.4, SaturatedFat 4.5, Cholesterol 136.1, Sodium 117.1, Carbohydrate 0.7, Fiber 0.2, Sugar 0.1, Protein 43.4
TROPICAL FRUIT FLAMBé
This tropical fruit flambé is a very warm, soft, and sweet treat but you must have skill and determination.
Provided by jjbazoka Music
Categories Desserts Fruit Desserts
Time 30m
Yield 3
Number Of Ingredients 8
Steps:
- Set a large pan on the stove over medium-high heat. Pour apple juice into the pan and add brown sugar; let it simmer until golden and bubbling, about 4 minutes.
- Put mango, banana, and strawberry slices in the pan with cinnamon. Stir to cover fruit with the sauce and cook for 3 minutes.
- Remove pan from the heat and add rum. Place back on the heat and use a long lighter to set it on fire. Once the flame has gone out, cook for 1 more minute.
- Divide fruit evenly between 3 bowls and top each with 1/2 scoop ice cream.
Nutrition Facts : Calories 237.4 calories, Carbohydrate 46.4 g, Cholesterol 4.6 mg, Fat 1.7 g, Fiber 4.2 g, Protein 1.8 g, SaturatedFat 0.9 g, Sodium 14.3 mg, Sugar 34.9 g
CHICKEN FLAMBé
Provided by James Beard
Categories Chicken Dairy Poultry Sauté Cognac/Armagnac Winter House & Garden
Yield Serves 6
Number Of Ingredients 8
Steps:
- Sauté boned breasts in butter until just cooked through and tender, turning them to color both sides. White meat of chicken is very delicate and will cook quickly. Remove chicken to a deep, flameproof serving dish, or chafing dish. Add a little more butter to pan in which chicken was cooked and sauté shallots until just limp. Season with salt, pepper, ground cloves, and ginger. Stir in heavy cream mixed with egg yolks. Stir and cook very slowly over low heat until mixture coats the spoon. Do not overcook or the eggs will curdle. Taste for seasoning. Pour warmed cognac over chicken and ignite. While blazing, pour the sauce over the chicken. Serve with crisp shoestring potatoes and broiled mushrooms. With this, drink Chassagne Montrachet.
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