Anyone with simple flambe recipe?!
Anyone with simple flambe recipe?
I have always been fascinated by those chefs making flambe that makes me think of making one. Can anybody please tell me how to make one? Am no chef and I don't have a chef's cupboard or kitchen and I don't want my neighbors to call the fire department when i would make one. Any suggestions on making a simple one with ingredients that i can buy in the grocers round the corner?
Answers:
These are very simply
Pineapple Rum Flambe
Ingredients
2-1/2 tablespoons butter
2-1/2 tablespoons brown sugar
1 (20-ounce) can pineapple slices, drained
1/4 cup rum, warmed
Instructions
In a large skillet, cook the butter and brown sugar over medium heat, stirring, until the sugar dissolves.
Place the pineapple in the syrup in a single layer, reduce the heat to medium-low, and cook for 3 to 4 minutes, until browned on the first side. Turn with a small spatula or tongs and cook on the second side until the pineapples are soft and richly browned.
Add rum and flambe, keeping face clear of flames. Arrange on dessert plates.
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Chicken Flambe
Ingredients
1 lb boneless skinless chicken breasts
salt and pepper
2 Tbsp vegetable oil
1/2 medium onion cut in quarters
2 portobello mushroom caps, sliced
1/3 cup orange liqueur (Grand Marnier)
1 cup dry white wine
2 tsp butter or margarine
4 tsp flour
2 Tbsp whipping cream
Instructions
Preheat oven to 350 degrees F.
Lightly season the chicken breasts with salt and pepper. In a large skillet over medium heat, brown chicken breasts on both sides. Add onions and mushrooms and stir cook until the onions soften. Transfer mixture to a shallow casserole dish and bake, uncovered, for 15 minutes.
In a small sauce pan warm the orange liqueur over low heat (should be lukewarm, not hot). Take the casserole out of the oven. Pour the liqueur over the chicken and vegetables and ignite it. When the flames die out, add the wine and return the casserole to the oven for another 15 minutes or until chicken breasts are no longer pink inside.
Remove the casserole from the oven. Arrange the chicken and vegetables on a warm platter and keep hot. Mix butter and flour to make a paste. Stir this into the pan juices, add cream and simmer over low heat for 5 minutes until thickened. Pour sauce over chicken. Serve with wild rice and vegetables.
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Banana Flambé
Ingredients
2 bananas
2 tablespoons sunflower oil
4 tablespoons sugar
1/2 cup white rum
1 lime, squeezed
Instructions
Peel and halve the bananas lengthwise. Heat the oil in a frying pan over medium heat. Brown the bananas 5 minutes on each side. Add the sugar and pour in the rum. Cook for 2 minutes. Flambé. Sprinkle with lime juice and serve at once.
go to www.recipezaar.com, they have them for free.
10 min 10 min prep
makes 8 servings
4 small bananas
1 tablespoon lemon juice
2 tablespoons margarine
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1/4 cup rum
1 quart vanilla ice milk
< 15 mins Desserts
Bananas Desserts
Cut bananas in half crosswise, and then lengthwise. Toss with lemon juice, and set aside.
Combine margarine and brown sugar in a large skillet; cook over medium heat, stirring constantly, 1 minute or until sugar melts. Add bananas; cook 2 minutes.
Turn bananas, and cook an additional 2 minutes. Sprinkle with cinnamon, and remove from heat. Heat rum in a small saucepan just until warm; remove from heat, and ignite. Pour over banana mixture and let flames die down. Serve immediately over ice milk.
here's a simple desert that i've done many times, everyone loved it...
Banana Flambe
2 bananas
2 tablespoons sunflower oil
4 tablespoons sugar
1/2 cup white rum
1 lime, squeezed
Peel and halve the bananas lengthwise. Heat the oil in a frying pan over medium heat. Brown the bananas 5 minutes on each side. Add the sugar and pour in the rum. Cook for 2 minutes. Flambe. Sprinkle with lime juice and serve at once.
i use this one for a main course..
Fajitas
Chicken or Steak, cut into strips
Fajita toppings, diced peppers, shredded lettuce, diced tomatoes, cilantro, etc.
Flour tortillas, warmed
1/4 cup of room temperature brandy
Cook the Chicken or Steak as you would for regular fajitas. Season as you like with lime, salt, pepper, cilantro, etc. Get the skillet very hot. Once the meat is thoroughly cooked and browned. Add the brandy and light with a matchstick. Remember to keep clear of the flames. The flour tortillas should be warmed and remember to set your fajita toppings out on a buffet or on the dinner table. Once the flames go out you can dig in. Keep a lid or some aluminum foil on hand to put out the flames if they don’t appear to want to go out on their own.
Use a brandy or 80-proof liquor or liqueur. Liquors that are higher proof are too volatile when lit. Choose liquors or liqueurs that are complimentary to the food being cooked, such as fruit flavored brandies for fruits and desserts and whiskey or cognac for meats.Use a flambe pan with rounded, deep sides and a long handle. Never pour liquor from a bottle into a pan that is near an open flame the flame can follow the stream of alcohol into the bottle and cause it to explode. Once you add the liquor to the pan, do not delay lighting. You don't want the food to absorb the raw alcohol and retain a harsh flavor. Let cook until flame disappears, so the alchol will have cooked off. Serve the dish as soon as the flame disappears
mmmmmm...cherries flambe is one of my favorite desserts!
You need:
1/3 cup water
? cup white sugar
2 tablespoons fresh orange juice
? teaspoon grated orange rind
? teaspoon grated lemon rind
1 teaspoon butter
750 grams fresh cherries, pitted
2 tablespoons brandy or rum
cream or ice cream for serving
Method:
Place water and sugar in a heavy based frypan and stir over medium heat until sugar has dissolved and mixture comes to the boil.
Remove spoon and boil for 2 to 3 minutes, or until syrup thickens slightly.
Add orange juice and grated orange and lemon rinds and return to
the boil. Add butter and stir until melted.
Arrange cherries in the pan and cook gently for about 5 minutes, basting frequently.
Warm brandy or rum in a small saucepan, ignite and while flaming, pour over
cherries.
Serve immediately with ice cream or thickened cream.
Serves 4.
Enjoy!!
Flambe Shrimp Mandarin over Rice
1/2 lb shrimp (36/40)
1/2 fresh pineapple
1 (11 ounce) can mandarin oranges
2 tablespoons gingerroot (minced)
5 garlic cloves (finely chopped)
1 large shallot (finely chopped)
1 chili pepper (finely chopped)
1 lemon, juice of
1/4 cup brandy
3 tablespoons brown sugar
1/4 cup soy sauce
1 teaspoon orange extract
2 tablespoons rice vinegar
3 tablespoons cornstarch
1. Cut the top and bottom off of the pineapple. Shave the peel off, save a few disks for garnish and cut the remainder in half. Cut one half into tidbits.
2. Peel and clean the shrimp.
3. Sauté a small bit of the garlic and ginger in some vegetable oil.
4. Add the lemon juice and wait for the pan to get sizzling hot again. Add the shrimp and pineapple. Sauté until the shrimp is just about cooked.
5. Use Extreme Caution On This Step:.
6. In order to safely flambé the shrimp (or anything for that matter) make sure you are using 80 proof alcohol - anything higher and you'll be without eyelashes. If using a gas stove, pour the brandy in away from the burner. You should also be able to properly sauté something without splashing it everywhere to flambé, so don't blame me if you burn your house down. Anyways, on to the fun.
7. Pour the brandy into the pan, and give it a second to heat up. Ignite it either by tipping the edge of the pan towards the burner if using a gas stove, or, if using electric, take a match and ignite the fumes around the edge of pan.
8. (I turned off my lights so that the flame would show up).
9. After a few minutes, the alcohol should be burned off.
10. Put the shrimp and pineapple on the side, and heat up some more oil. Add the garlic, shallots, chili, and ginger.
11. Drain the syrup from the oranges into the mixture. Add the soy sauce, orange extract, rice vinegar, and sugar (these are just estimates, you may need to play around with the measurements).
12. Make a slurry with the cornstarch and a little bit of water. While stirring, slowly add the slurry until the sauce starts to thicken.
13. Add the shrimp and pineapple and heat until hot. Mix in the oranges and remove from heat.
14. Serve over rice.