STEAK WITH GINGER BUTTER SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Prick the sweet potatoes a few times with a fork. Microwave, turning halfway through, until almost tender, about 8 minutes. Let cool slightly, then cut into bite-size pieces.
- Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add the shishito peppers and season with salt and pepper. Cook, turning occasionally, until browned and starting to soften, 2 to 4 minutes. Remove to a plate with tongs. Add the sweet potatoes to the skillet; season with salt and pepper. Cook, stirring occasionally, until browned and tender, 6 to 8 minutes. Return the peppers to the skillet to heat through, about 30 seconds.
- Meanwhile, mix the soy sauce, vinegar and 1 tablespoon water in a small bowl. Season the steaks all over with salt and pepper. Heat the remaining 1 tablespoon vegetable oil in a separate large skillet over medium-high heat. Add the steaks; cook until browned, 4 minutes per side for medium rare. Remove to a cutting board.
- Place the empty skillet over medium heat and add 1 tablespoon butter and the ginger. Cook until the ginger sizzles, about 30 seconds. Remove from the heat and add the soy sauce mixture. Whisk in the remaining 3 tablespoons butter, 1 tablespoon at a time, until smooth.
- Slice the steaks and divide among plates, along with the vegetables. Spoon the sauce over the meat. Top with sesame seeds.
STEAK WITH GINGER BUTTER SAUCE
An astonishingly good recipe for steak with butter, ginger and soy that Mark Bittman picked up from the New York chef Jean Georges Vongerichten and gave to The Times a few years later. It's simple and takes no time to make after work.
Provided by Mark Bittman
Categories dinner, easy, quick, weeknight, times classics, main course
Time 10m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Heat a large, heavy skillet over medium-high heat until it begins to smoke. Add the steaks, and cook until nicely browned, 1 or 2 minutes. Turn, and brown the second side, another minute or two. Remove the skillet from the heat and the steaks to a plate.
- When the skillet has cooled enough so that no smoke is rising, return it to medium heat. Add butter, and when it melts, add ginger. About 30 seconds later, add soy sauce and stir to blend. Return steaks to the skillet, along with any accumulated juices. Turn heat to medium, and cook the steaks a total of 4 minutes, turning 3 or 4 times. (If pan juices dry out, add a couple of tablespoons of water.) At this point, they will be medium-rare; cook a little longer if you like, and serve, with pan juices spooned over.
Nutrition Facts : @context http, Calories 402, UnsaturatedFat 16 grams, Carbohydrate 1 gram, Fat 33 grams, Fiber 0 grams, Protein 27 grams, SaturatedFat 15 grams, Sodium 511 milligrams, Sugar 0 grams, TransFat 2 grams
BUTTERED GINGER SAUCE
Ginger is gently simmered in butter with green onions, garlic and Parmesan cheese.
Provided by sal
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Melt butter in a small saucepan over medium heat. Stir in ginger, garlic, green onions, basil, black pepper and red pepper flakes; cook for 5 minutes. Stir in Parmesan cheese and cook until well blended.
Nutrition Facts : Calories 255.7 calories, Carbohydrate 3.9 g, Cholesterol 68.3 mg, Fat 25.5 g, Fiber 0.8 g, Protein 4.1 g, SaturatedFat 16 g, Sodium 294.4 mg, Sugar 0.5 g
BABY CARROTS WITH SWEET GINGER BUTTER
Steps:
- In a shallow saucepan, over low heat, add the carrots and cover with water. Add a pinch of salt and bring the water to a simmer. Cover them with a parchment round set over and touching the simmering water to get a perfect steam. Remove carrots from the water when they are almost fork tender and drain.
- In a medium saute pan, over low heat, add the butter and stir in the chopped crystallized ginger. Allow the sugar from the ginger to melt into the butter, and then transfer the steamed carrots to the pan. Toss gently for approximately 2 minutes until the carrots are completely coated with the ginger butter. Finish with a pinch of salt and a crack of freshly ground white pepper. Serve immediately.
SESAME CRUSTED FISH WITH SOY, BUTTER AND GINGER SAUCE
Mark Bittman. This dish is a breeze, largely because of the sesame seed crust, which guarantees both flavor and crunch. And the sauce takes about 3 minutes to make! Use any firm white fillets you like here, from sea bass to red snapper or grouper. I am partial to sea bass because of its buttery, rich taste...but that is a definite splurge.
Provided by Epi Curious
Categories High Protein
Time 15m
Yield 4 , 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 200 degrees F. Preheat a large, heavy skillet over medium heat while you prepare the sesame seeds. Put them on a plate and season them with salt and pepper; add the oil to the skillet. When the oil shimmers, begin to turn the fillets in the seeds, encouraging them to coat the fillets as fully as possible, and add the fillets to the skillet.
- Brown the fish on one side for a couple of minutes, then turn and brown on the other side, another minute or two. Remove the skillet from the heat and transfer the fish to a plate (don't worry if it's done); put the plate of fish in the oven to keep warm.
- When the skillet has cooled slightly, return it to the stove over medium heat. Add the butter and when it melts, add the ginger. About 30 seconds later, add the soy sauce and 1/4 cup water and stir to blend. return the fillets to the skillet, along with any of their accumulated juices.
- Turn the heat to medium and cook the fillets for a total of about 4 minutes, turning 3 or 4 times. (If at any time the pan seems to dry out entirely, add 2 or 3 tablespoons water.) At this point, the fish should be done (a thin-bladed knife inserted into its thickest point will meet little resistance.) Serve with the pan juices spooned over the fish.
Nutrition Facts : Calories 522.9, Fat 37.6, SaturatedFat 7.8, Cholesterol 85.5, Sodium 664.4, Carbohydrate 9.2, Fiber 4.3, Sugar 0.3, Protein 39
TOFU WITH PEANUT-GINGER SAUCE
Tofu and vegetables get a dramatic lift from a spicy peanut sauce. Serve with a cucumber salad for a low-calorie, nutrient-packed vegetarian supper.
Provided by Stacy Fraser
Categories Healthy Thai Vegetarian Recipes
Time 25m
Number Of Ingredients 12
Steps:
- To prepare sauce: Whisk water, peanut butter, rice vinegar (or white vinegar), soy sauce, honey, ginger and garlic in a small bowl.
- To prepare tofu: Drain and rinse tofu; pat dry. Slice the block crosswise into eight 1/2-inch-thick slabs. Coarsely crumble each slice into smaller, uneven pieces.
- Heat oil in a large nonstick skillet over high heat. Add tofu and cook in a single layer, without stirring, until the pieces begin to turn golden brown on the bottom, about 5 minutes. Then gently stir and continue cooking, stirring occasionally, until all sides are golden brown, 5 to 7 minutes more.
- Add spinach, mushrooms, scallions and the peanut sauce and cook, stirring, until the vegetables are just cooked, 1 to 2 minutes more.
Nutrition Facts : Calories 215.9 calories, Carbohydrate 11.3 g, Fat 13.9 g, Fiber 3.3 g, Protein 12.4 g, SaturatedFat 2.3 g, Sodium 178.8 mg, Sugar 4.9 g
BUTTER CHICKEN SAUCE
This butter chicken sauce recipe is creamy and packed full of flavor. Anytime you're craving Indian, whip up a batch of this creamy, tomato-based sauce and serve it with chicken and rice.
Provided by Harry & Jen
Categories Sauces for Chicken
Time 55m
Number Of Ingredients 15
Steps:
- In a large pot over medium heat, melt the butter. Add the onions and cook, stirring frequently, until translucent. Add the garlic and ginger, cook until the onions start to brown.
- Add the tomato, jalapeno, garam masala, cumin, turmeric, salt, cinnamon, and cayenne. Cook until the jalapeño is soft, about 10 minutes.
- Add the chicken broth and bring to a boil. Reduce the heat low and simmer uncovered for 15-20 minutes.
- Remove from heat and let the sauce cool for 20 minutes then transfer to a blender and puree until smooth. If you have an emulsion blender you can use that to puree the sauce in the pot instead and you don't need to wait for it to cool.
- Return the sauce to the saucepan. Stir in the cream and tomato paste. Simmer for another 5 minutes.
- Store the sauce in an airtight container in the refrigerator for up to 5 days. Or allow the sauce to cool for about 2 hours then transfer it to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator.
- Heat oil in a large nonstick skillet over medium-high heat. Add chicken and stir-fry for 5 minutes.
- Stir in the butter chicken sauce and cook, stirring, for 5 minutes.
- Serve with rice and garnish with cilantro.
- Refrigerate - Allow the sauce to cool for 1 hour then transfer it to an airtight container. Refrigerate the sauce for up to 5 days.
- Freeze - Allow the sauce to cool for about 2 hours then transfer it to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator.
Nutrition Facts : Calories 312 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 89 milligrams cholesterol, Fat 32 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 20 grams saturated fat, ServingSize 1/2 cup, Sodium 434 milligrams sodium, Sugar 3 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
THAI PEANUT SAUCE WITH GINGER
Steps:
- Gather the ingredients.
- Soften peanut butter in a small pot over very low heat. Stir frequently so peanut butter doesn't burn.
- Once peanut butter is very soft, whisk in water, soy sauce, lime juice, ginger, brown sugar, minced garlic, and red pepper flakes.
- Stir until everything is well-combined, then taste and add additional salt to your liking.
Nutrition Facts : Calories 149 kcal, Carbohydrate 12 g, Cholesterol 0 mg, Fiber 3 g, Protein 6 g, SaturatedFat 2 g, Sodium 620 mg, Sugar 3 g, Fat 11 g, ServingSize About 1/2 cup (4 servings), UnsaturatedFat 0 g
GINGER BUTTER SAUCE
Provided by Craig Claiborne And Pierre Franey
Categories weekday, condiments
Time 15m
Yield About one-half cup
Number Of Ingredients 6
Steps:
- Heat one tablespoon of the butter in a saucepan and add the shallots and ginger. Cook briefly, stirring, and add the vinegar and wine. Cook until reduced to one-third cup. Add the cream, bring to the boil and add remaining butter. Put the sauce through a fine sieve, pressing to extract as much liquid as possible from the solids. Keep warm.
Nutrition Facts : @context http, Calories 191, UnsaturatedFat 6 grams, Carbohydrate 2 grams, Fat 19 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 12 grams, Sodium 8 milligrams, Sugar 1 gram, TransFat 1 gram
BUTTERED TOMATOES WITH GINGER
A quick sizzle with ginger, butter, and soy sauce transforms tomatoes into a savory condiment we're spooning over rice, pasta, and crusty bread.
Provided by Amiel Stanek
Categories Bon Appétit Side Lunch Tomato Soy Green Onion/Scallion Ginger Butter Sauce Summer Vegetarian Peanut Free Tree Nut Free
Yield 4 servings
Number Of Ingredients 7
Steps:
- Trim dark green tops from scallions and thinly slice; set aside for serving. Finely chop remaining white and pale green parts. Heat butter in a large skillet over medium. Add white and pale green parts of scallions and ginger and cook, stirring often, until fragrant, about 1 minute.
- Add tomatoes and cook, turning gently with a spoon, until juicy and just warmed through, about 2 minutes. Add soy sauce and toss to combine. Taste and season with kosher salt if needed. Top with reserved scallion greens.
- Spoon tomatoes over toast and sprinkle with more salt if desired.
BUTTER GINGER SAUCE FOR PASTA
Make and share this Butter Ginger Sauce for Pasta recipe from Food.com.
Provided by Barefoot Beachcomber
Categories < 15 Mins
Time 4m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in a medium skillet.
- Add everything except cheese and cook until garlic is tender, about 4 minutes.
- Combine hot pasta, toss with cheese and serve.
- Pasta suggestions: 3/4 lb Capellini, spaghettini or linguine.
STEAK WITH BUTTER AND GINGER SAUCE
Like Oven-"Grilled" Steaks, this is a great way of cooking steaks indoors without sacrificing a good crust or setting off the smoke detector: sear the steak quickly, then remove it from the pan before building a quick sauce in which you can finish cooking the meat. This is such a good technique, with so many options, that you're sometimes likely to eschew the grill just to do it this way. Use fairly thin steaks for this recipe. Judging the doneness of thicker ones can be tricky, and inevitably the sauce evaporates before the meat is cooked through. The ideal setup for four people is four small, boneless steaks, cut from the top blade, sirloin, or rib. But two larger steaks will work nearly as well, as long as they're thin. And though it isn't necessary to use butter in this preparation, a small amount-there is little more than a teaspoon per person in the recipe-adds not only creaminess but also flavor.
Yield makes 4 servings
Number Of Ingredients 4
Steps:
- Preheat a large, heavy skillet over medium-high heat until it begins to smoke. Add the steaks and cook until nicely browned, 1 to 2 minutes. Turn and brown the other side, another minute or two. Remove the skillet from the heat and transfer the steaks to a plate.
- When the skillet has cooled slightly, return it to the stove over medium heat. Add the butter and, when it melts, the ginger. About 30 seconds later, add the soy sauce and stir to blend. Return the steaks to the skillet, along with any of their accumulated juices. Cook the steaks for a total of about 4 minutes, turning three or four times. (If at any time the pan threatens to dry out entirely, add a couple of tablespoons of water.) At this point, the steaks will be medium-rare; cook for a little longer if you like and serve with the pan juices spooned over.
- Use garlic or shallots and a few leaves of tarragon instead of the ginger, and vinegar in place of the soy sauce for a French flair. Season the steak well with salt before you add it to the pan.
- Go Mediterranean: Substitute extra virgin olive oil for the butter, garlic for the ginger, and fresh lemon juice for the soy sauce. Be sure not to forget to salt the steaks.
- Give it a Thai accent: Substitute minced lemongrass for the ginger and nam pla for the soy sauce. You can substitute peanut oil for the butter or not.
- Add any minced herbs you like to the sauce, at about the same time you return the meat to the skillet.
BUTTERED GINGER SAUCE
Ginger is gently simmered in butter with green onions, garlic and Parmesan cheese.
Provided by sal
Categories Sauces
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Melt butter in a small saucepan over medium heat. Stir in ginger, garlic, green onions, basil, black pepper and red pepper flakes; cook for 5 minutes. Stir in Parmesan cheese and cook until well blended.n
Nutrition Facts : Calories 255.7 calories, Carbohydrate 3.9 g, Cholesterol 68.3 mg, Fat 25.5 g, Fiber 0.8 g, Protein 4.1 g, SaturatedFat 16 g, Sodium 294.4 mg, Sugar 0.5 g
More about "buttered ginger sauce food"
EPICURUS.COM RECIPES | BUTTER GINGER SAUCE FOR PASTA
From epicurus.com
Servings 4Category Sauces
BUTTERED TOMATOES WITH GINGER RECIPE - BON APPéTIT
From bonappetit.com
4.5/5 (20)Estimated Reading Time 4 minsServings 4
10 BEST JAPANESE GINGER SAUCE RECIPES - YUMMLY
From yummly.com
GINGERBREAD CAKE WITH BUTTER RUM TOFFEE SAUCE
From boulderlocavore.com
Ratings 6Category DessertCuisine AmericanTotal Time 1 hr 40 mins
- Preheat oven to 325 degrees. Prepare a 9 x 9 pan with parchment paper. Spray with cooking spray.
- Combine butter and sugars in a medium saucepan over medium-low heat; allow butter to melt and sugar to dissolve. Stir constantly until butter begins to turn light brown (around 5 minutes).
GINGER PUDDING WITH BUTTER SCOTCH SAUCE - CHRISTMAS RECIPE ...
From mysrilankanrecipe.com
Cuisine American, Sri LankanTotal Time 2 hrs 5 minsServings 4Calories 485 per serving
GINGER BUTTER SAUCE - COOK'S ILLUSTRATED
From cooksillustrated.com
Servings 4Category Sauces
GINGER BUTTER RECIPE | MYRECIPES
From myrecipes.com
Servings 0.5
BUTTER CHICKEN RECIPE - NDTV FOOD
From food.ndtv.com
Servings 2Total Time 30 minsCategory Main
BUTTERED GINGER SAUCE RECIPE
From crecipe.com
GINGER BUTTER SAUCE - NONONSENSE.RECIPES
From nononsense.recipes
ORANGE GINGER BUTTER SAUCE - COOKEATSHARE
From cookeatshare.com
BRUSSELS SPROUTS IN A GINGER AND CREAM SAUCE
From berkshireeagle.com
GINGER LIME BUTTER SAUCE - COOKEATSHARE
From cookeatshare.com
BUTTER GINGER SAUCE FOR PASTA RECIPES
From tfrecipes.com
GINGER SOY BUTTER SAUCE - EMERILS.COM
From emerils.com
NORWEGIAN BUTTER SAUCE (SANDEFJORDSMOR) - SAUCE RECIPES
From worldrecipes.org
SPICY SEARED CHICKEN WITH GINGER-CASHEW SAUCE MEAL KIT ...
From makegoodfood.ca
BUTTER LIME SAUCE RECIPE
From crecipe.com
BUTTERED GINGER SAUCE | RECIPE IN 2021 | GINGER SAUCE ...
From pinterest.co.uk
BUTTERED GINGER SAUCE | RECIPE | GINGER SAUCE, RECIPES ...
From pinterest.com
PORK RIBS, PEANUT BUTTER, ORANGE JUICE, GINGER ...
From therecipes.info
SEARED SCALLOPS IN GINGER LEMON BUTTER SAUCE - THE GINGER ...
From gingerpeople.com
BUTTERED GINGER SAUCE RECIPE | ALLRECIPES
From freeaisyahkitchen.netlify.app
WORLD BEST DIABETIC FOOD RECIPES : BUTTERED GINGER SAUCE
From worldbestrecipesdiabetic.blogspot.com
BUTTERED GINGER SAUCE RECIPES
From tfrecipes.com
GINGER-GARLIC BUTTER SAUCE - THE WASHINGTON POST
From washingtonpost.com
BUTTERED GINGER SAUCE | RECIPE | GINGER SAUCE, RECIPES ...
From pinterest.com
10 BEST BUTTER CHICKEN SAUCE RECIPES | YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love