billyworld99
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To remember Michael, chefs create recipes inspired by his music.
The King of Pop has influenced generations and exactly one year after his death, following serving as inspiration in music, arts, fashion and why not? gastronomy. Michael Jackson to use as a reference for a recipe was the challenge the two chefs kitchen detached from Caxias do Sul They elected three hits to create unusual and tasty dishes.
As the song Thriller could not stay out of any tribute, chef Fabio Bortolosso, 35 years, Bortoli, assumed the task of transforming the classic that tells of zombies and horror into something appetizing. A graduate in Hospitality by UCS and enogastronomy specializing in Italian by Italian Culinary Institute for Foreigners (ICIF), he decided on a steak with vegetables with mashed with chili pepper.
- I tried to make a hearty dish, spicy and somewhat aggressive on the palate - defines the chef, who added raspberry jam as a reference to the blood of Thriller.
Bortoli has elected to Black or White music, success in the 1990s, as the theme for another recipe. Do not expect anything from rice and beans. The Brazilian chef Michael, Raimunda Vila Real, has said it used to prepare the dish for the Brazilian star, but the chef chose to create a dessert.
To prepare the dish inspired by They Do not Care About Us, music clip was recorded in Brazil, the chef Chies Viviane, 40, surveyed the eating habits of the singer. Specializing in international cuisine, with courses taken in Europe, she discovered that Michael was conservative when it comes to eating:
- His concern was to choose healthy dishes and fresh foods, especially during tours.
Drawing on information from another chef Michael, the chef Kai Chase, on the preference for white meat and fruit, Viviane cooked a chicken with almonds, green leaves and mango.
THEY DONT CARE ABOUT U.S.
Ingredients
- 170g of chicken breast
- 30g flaked almonds
- ¼ mango
- 10 ceboletes
- 3 cherry tomatoes
- 50ml caramel balsamic vinegar with red fruit, which can be bought ready prepared or taking fire 200ml balsamic vinegar, 50ml water and 50ml spray of red berries and reducing to the point of caramel
- Red and green leaves to decorate. Tip: lettuce, Radiccio di verona, mimosa and green Australian and arugula
Preparation
1. Grill the chicken breast to the point of rare. Remove from skillet and cover with 25g of almonds.
2. Take the chicken breast in the oven for about 8 minutes, until the almonds become toast.
3. Cut the mango into small cubes and reserve some for garnish. Mix the remainder with ceboletes and set aside.
4. Cut a lid of cherry tomatoes and fill with the remnants of almonds and caramel.
5. Arrange the leaves in the dish and the chicken and around the mango cubes with cebolete and tomatoes.
6. Separately, pour the left over mango caramel with balsamic vinegar as a seasoning for the salad.
Tip: Serve the dish with watermelon juice, Michael's favorite fruit.
Yield:
1 portion
THRILLER
Ingredients
- 4 boiled potatoes
- 150ml milk
- 2 spoons (soup) of fresh cream
- 1 spoon (soup) spoon of chili pepper
- Salt and black pepper to taste
- 100g of bacon into strips
- 100g red pepper strips
- 600g of eggplant into strips
- 1 spoon (soup) spoon of tabasco
- 600g fillet of beef
- Blackberry jelly to decorate
Preparation
1. Mash the cooked potatoes, add milk, cream, pepper flakes, salt and black pepper.
2. Cook for about five minutes to boil and form a puree and set aside.
3. Fry the bacon in about five minutes until crisp and set aside.
4. Saute bell pepper, eggplant and tabasco in a skillet.
5. Grill the steak seasoned with salt and pepper in a skillet for about two minutes on each side until medium rare in point.
6. To serve, sprinkle the puree with bacon. On the fillet, place the eggplant and pepper.
7. Decorate the plate with the blackberry jam.
Yield: 2 servings
BLACK OR WHITE
Ingredients
- 6 chocolate sandwich cookies
- 2 spoons (soup) and filled with hazelnut cream
- 200ml of ice cream or cream
For the syrup
- 100g dark chocolate melted
- 1 spoon (soup) of fresh cream
- 1 spoon (soup) of brandy
Preparation
1. Remove the filling of biscuits and mash.
2. Mix the bran biscuit with hazelnut cream until a smooth paste and consistent.
3. Line the sides of a rim removable bottom 10 cm in diameter with this mixture and place in the freezer for about half an hour.
4. Remove and fill with ice cream.
5. Place in the freezer again for another hour.
6. For sauce, combine chocolate, cream and brandy until a smooth paste and spread over half the ice cream and plate.
Yield: 2 servings
Source: clicRBS.
Bon appetit! Rs
__________________
The King of Pop has influenced generations and exactly one year after his death, following serving as inspiration in music, arts, fashion and why not? gastronomy. Michael Jackson to use as a reference for a recipe was the challenge the two chefs kitchen detached from Caxias do Sul They elected three hits to create unusual and tasty dishes.
As the song Thriller could not stay out of any tribute, chef Fabio Bortolosso, 35 years, Bortoli, assumed the task of transforming the classic that tells of zombies and horror into something appetizing. A graduate in Hospitality by UCS and enogastronomy specializing in Italian by Italian Culinary Institute for Foreigners (ICIF), he decided on a steak with vegetables with mashed with chili pepper.
- I tried to make a hearty dish, spicy and somewhat aggressive on the palate - defines the chef, who added raspberry jam as a reference to the blood of Thriller.
Bortoli has elected to Black or White music, success in the 1990s, as the theme for another recipe. Do not expect anything from rice and beans. The Brazilian chef Michael, Raimunda Vila Real, has said it used to prepare the dish for the Brazilian star, but the chef chose to create a dessert.
To prepare the dish inspired by They Do not Care About Us, music clip was recorded in Brazil, the chef Chies Viviane, 40, surveyed the eating habits of the singer. Specializing in international cuisine, with courses taken in Europe, she discovered that Michael was conservative when it comes to eating:
- His concern was to choose healthy dishes and fresh foods, especially during tours.
Drawing on information from another chef Michael, the chef Kai Chase, on the preference for white meat and fruit, Viviane cooked a chicken with almonds, green leaves and mango.
THEY DONT CARE ABOUT U.S.
Ingredients
- 170g of chicken breast
- 30g flaked almonds
- ¼ mango
- 10 ceboletes
- 3 cherry tomatoes
- 50ml caramel balsamic vinegar with red fruit, which can be bought ready prepared or taking fire 200ml balsamic vinegar, 50ml water and 50ml spray of red berries and reducing to the point of caramel
- Red and green leaves to decorate. Tip: lettuce, Radiccio di verona, mimosa and green Australian and arugula
Preparation
1. Grill the chicken breast to the point of rare. Remove from skillet and cover with 25g of almonds.
2. Take the chicken breast in the oven for about 8 minutes, until the almonds become toast.
3. Cut the mango into small cubes and reserve some for garnish. Mix the remainder with ceboletes and set aside.
4. Cut a lid of cherry tomatoes and fill with the remnants of almonds and caramel.
5. Arrange the leaves in the dish and the chicken and around the mango cubes with cebolete and tomatoes.
6. Separately, pour the left over mango caramel with balsamic vinegar as a seasoning for the salad.
Tip: Serve the dish with watermelon juice, Michael's favorite fruit.
Yield:
1 portion
THRILLER
Ingredients
- 4 boiled potatoes
- 150ml milk
- 2 spoons (soup) of fresh cream
- 1 spoon (soup) spoon of chili pepper
- Salt and black pepper to taste
- 100g of bacon into strips
- 100g red pepper strips
- 600g of eggplant into strips
- 1 spoon (soup) spoon of tabasco
- 600g fillet of beef
- Blackberry jelly to decorate
Preparation
1. Mash the cooked potatoes, add milk, cream, pepper flakes, salt and black pepper.
2. Cook for about five minutes to boil and form a puree and set aside.
3. Fry the bacon in about five minutes until crisp and set aside.
4. Saute bell pepper, eggplant and tabasco in a skillet.
5. Grill the steak seasoned with salt and pepper in a skillet for about two minutes on each side until medium rare in point.
6. To serve, sprinkle the puree with bacon. On the fillet, place the eggplant and pepper.
7. Decorate the plate with the blackberry jam.
Yield: 2 servings
BLACK OR WHITE
Ingredients
- 6 chocolate sandwich cookies
- 2 spoons (soup) and filled with hazelnut cream
- 200ml of ice cream or cream
For the syrup
- 100g dark chocolate melted
- 1 spoon (soup) of fresh cream
- 1 spoon (soup) of brandy
Preparation
1. Remove the filling of biscuits and mash.
2. Mix the bran biscuit with hazelnut cream until a smooth paste and consistent.
3. Line the sides of a rim removable bottom 10 cm in diameter with this mixture and place in the freezer for about half an hour.
4. Remove and fill with ice cream.
5. Place in the freezer again for another hour.
6. For sauce, combine chocolate, cream and brandy until a smooth paste and spread over half the ice cream and plate.
Yield: 2 servings
Source: clicRBS.
Bon appetit! Rs
__________________
