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[ JsD‧孜然 x 義式香料烤小羊肩排 ]
- Deep-Fried, then Flavored -
1. 先以中溫火熱好油炸鍋
2. 將小羊肩排夾入鍋內，含翻面約 5~8 sec，待每一表面皆轉白(封住肉汁)，即可起鍋瀝油
3. 隨即置於盤內，趁熱時，均勻灑上鹽之花(法國粗鹽)、孜然粉(小磨坊)與義式香料
- Roasted (Broil 上管加熱) -
1. 先以 200 度保溫烤箱
2. 將調味完的小羊肩排置入烤箱內，正反面皆以 350 度保溫加熱 8~10 min(視羊肩排厚度調整)
3. 接著以 450~ 度持續加熱(Total Broiled)至表面微焦，即可出爐
I knew I shouldn'ta done salmon in a cornmeal-cumin-cayenne crust, but I done it anyway. The black beans, brown rice, cabbage, avocado, and pico were freakin' fabulous together, though.
Salmon's probably better off with just a dusting of flour, sugar, salt, cayenne, paprika, lime on the side. In a soft corn taco with abovementioned stuff.
This treatment is FABoolous with tilapia, though.
Slice of baked silken tofu quiche with leek and carrots served on brownish pottery plate. Glass of sake. Cutlery. Quiche is layer of dough with on top stewed in olive oil chopped leek and chopped carrots, mixed with silken tofu and seasoned with cumin seed, pepper and salt. Sunflower seed topping. 30 minutes in 180℃ oven. Served with extra virgin olive oil. Mint and rosemary garnish. Shallow depth of field.