岩魚山椒味噌焼定食 生簀の岩魚を活きたまま金串に刺し、囲炉裏で素焼きにします。20~30分強火の遠火でじっくりと焼き上げ、自家製の山椒味噌を塗ってもう一度あぶります。塩焼きもいいと思いますが、私自身、焼くのに手間で嫌いなのですが、食べたいのはこちらの方です。  山椒も市販のものでなく、山で採った実を調整して練りこんであるため、香りが非常に高いです。  その昔、キコリやマタギは、山へ行くのに塩でなく、味噌を持って入り、岩魚は味噌を塗るか挟んで食べた様です。また、岩魚に関しては、塩焼きが邪道とは言いませんが、歴史はそれほど古いものでなく、比較的新しい食べ方かもしれません。焼いた岩魚の本源的食べ方は、むしろ味噌焼きと考えます。

岩魚山椒味噌焼定食 生簀の岩魚を活きたまま金串に刺し、囲炉裏で素焼きにします。20~30分強火の遠火でじっくりと焼き上げ、自家製の山椒味噌を塗ってもう一度あぶります。塩焼きもいいと思いますが、私自身、焼くのに手間で嫌いなのですが、食べたいのはこちらの方です。 山椒も市販のものでなく、山で採った実を調整して練りこんであるため、香りが非常に高いです。 その昔、キコリやマタギは、山へ行くのに塩でなく、味噌を持って入り、岩魚は味噌を塗るか挟んで食べた様です。また、岩魚に関しては、塩焼きが邪道とは言いませんが、歴史はそれほど古いものでなく、比較的新しい食べ方かもしれません。焼いた岩魚の本源的食べ方は、むしろ味噌焼きと考えます。

岩魚塩焼き定食 生簀の岩魚を活きたまま金串に刺し、岩塩を振って囲炉裏で焼きます。20~30分強火の遠火でじっくりと焼き上げるため、頭から尻尾の先までシシャモと同様に、骨ごとキッチリ召し上がれます。

岩魚塩焼き定食 生簀の岩魚を活きたまま金串に刺し、岩塩を振って囲炉裏で焼きます。20~30分強火の遠火でじっくりと焼き上げるため、頭から尻尾の先までシシャモと同様に、骨ごとキッチリ召し上がれます。

The Best Marinade for Kabobs! (Beef, Pork and Lamb)  also be used for chicken but because of the vinegar amount marinading time will need to be reduced to a maximum of 6 hours or the acid vinegar will start to "cook" the chicken, use only honey no other substitutions!.. you will ...

The Best Marinade for Kabobs! (Beef, Pork and Lamb)

The Best Marinade for Kabobs! (Beef, Pork and Lamb) also be used for chicken but because of the vinegar amount marinading time will need to be reduced to a maximum of 6 hours or the acid vinegar will start to "cook" the chicken, use only honey no other substitutions!.. you will ...

Escali’s guide to doneness and minimum safe internal cooking temperature for whole beef, ground beef, chicken, turkey, pork, fish, lamb and veal.

A Guide to Internal Cooking Temperature for Meat

Escali’s guide to doneness and minimum safe internal cooking temperature for whole beef, ground beef, chicken, turkey, pork, fish, lamb and veal.

Grilled baby lamb chops , served over a bed of long grain basmati rice & topped with a vegetable sauce.

Grilled baby lamb chops , served over a bed of long grain basmati rice & topped with a vegetable sauce.

Beef Stroganoff -- a classic comfort food dish that's lightened up and ready to go in 30 minutes | gimmesomeoven.com @Ali Ebright (Gimme Some Oven)

Beef Stroganoff

Beef Stroganoff -- a classic comfort food dish that's lightened up and ready to go in 30 minutes | gimmesomeoven.com @Ali Ebright (Gimme Some Oven)

“Plov” originated from Uzbekistan centuries ago but it has also become a staple dish in Russia. This very traditional and classic recipe is delicious and will not disappoint! The original recipe, and how I make it, is made only with beef or lamb and it is not recommended to substitute with pork or chicken. Find […]

“Plov” originated from Uzbekistan centuries ago but it has also become a staple dish in Russia. This very traditional and classic recipe is delicious and will not disappoint! The original recipe, and how I make it, is made only with beef or lamb and it is not recommended to substitute with pork or chicken. Find […]

With No MSG, No condensed soup mixes or packaged sauce mixes, and just 10 ingredients, my Mom would have definitely approved of this no muss, no fuss method of cooking pot roast!

Slow Cooker Pot Roast

With No MSG, No condensed soup mixes or packaged sauce mixes, and just 10 ingredients, my Mom would have definitely approved of this no muss, no fuss method of cooking pot roast!

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