Shafan da baƙi da wannan kyakkyawan pistachio cushe ƙura rack rago. Mai dadi, nutti pistachios an kara da shi ga al'ada Dijon mustard, wanda ya ba da rago babban dandano da rubutu.
Abin da Kayi Bukatar
- Ga Ɗan Rago:
- 2 racks na rago (kawai a karkashin 1 1/2 fam kowane, trimmed ko Frenched)
- Kosher gishiri da barkattun ƙasa baƙar fata don dandana
- 1 teaspoon dried
- herbes de Provence, ko tsire-tsire na Italiyanci na Italiyanci
- 1 tablespoon kayan lambu mai
- 3 teaspoons Dijon mustard
- Ga Nut Cust:
- 2/3 kofin pistachios (finely yankakken da
- toasted )
- 2 tablespoons gurasa gurasa crumbs (toasted)
- 1 tablespoon man shanu (melted)
- 1 teaspoon man zaitun
Yadda za a yi shi
1. Matsayi kwata a tsakiyar tanda da kuma tanda a cikin tudu zuwa 400 ° F.
2. Shirya rago: Sauke ragon da kariminci da gishiri da barkono. Idan akwai fiye da lakaran manya na manya a kan katako, yi amfani da wuka mai maƙarƙashiya don datsa, barin launi mai zurfi. Yayyafa itatuwan ganye a kan rago kuma a danna latsa don biye. A cikin babban kayan nauyi, zafi man kayan lambu a kan matsakaici-zafi. Brown da rago rago, sau daya a lokaci, don kimanin minti 2 a kowace gefen, ko kuma har sai da launin ruwan kasa.
Shirya kaya, kashin gefen ƙasa, a cikin kwanon rufi.
3. Yi amfani da cokali don yada Dijon mustard a kan farfajiya na rago. Yada wasu a kan tarnaƙi kuma ya ƙare, amma yawancin mustard ya kamata su kasance a kan saman.
4. Yi pistachio nut crust: A cikin karamin tasa, hada pistachios, breadcrumbs, melted man shanu, man zaitun, da kuma gishiri da barkono dandana. Yayyafa rabi na cakuda akan kowane rago na rago. Da zarar an rarraba, ka danka a hankali tare da yatsunsu don tabbatar da cewa yana adana ga mustard.
5. Gwano ragon na tsawon minti 18 zuwa 25, ko kuma har lokacin da mai ninkin abincin ya ajiye 120 ° zuwa 125 ° F ga rare ko 130 zuwa 135 ° F na matsakaici-rare.
6 .. Cire ragon daga tanda, da alfarwa tare da tsare, kuma bari hutawa na minti 10. Don hidima, sassaƙa raguwa tsakanin kasusuwa don a yanka a cikin ƙumshi.
Recipe Bayanan kula
• Ya kamata a dafa shi da rago na rago, kamar rack da loin chops, ta hanyar amfani da ƙananan zafi, irin su gurasa, gumi.
• An bayar da shawarar cewa ga mafi kyaun dandano da rubutu, kuna bauta wa rago mai mahimmanci ko matsakaici kaɗan. Amfani da ma'aunin mai naman shine hanya mafi kyau don auna wannan - zafin jiki na ciki zai yi rajistar 120 ° zuwa 125 ° F saboda rare, kuma 130 ° zuwa 135 ° F don matsakaici kaɗan. Ka tuna cewa naman zai ci gaba da dafa (wani digiri 5 zuwa 10) bayan an cire shi daga tanda (wannan ake kira mai dafa abinci).
• Ruwan rago tare da mustard ba kawai ƙara ƙanshi ba amma damar don kwaya ɓawon burodi ya tsaya.
| Gudanar da Sha'idodin Abinci (ta hanyar bauta) | |
|---|---|
| Calories | 1146 |
| Total Fat | 82 g |
| Fat Fat | 32 g |
| Fat maras nauyi | 36 g |
| Cholesterol | 326 MG |
| Sodium | 490 MG |
| Carbohydrates | 9 g |
| Fiber na abinci | 3 g |
| Protein | 89 g |