Menu
What's new
Troll Kingdom

This is a sample guest message. Register a free account today to become a member! Once signed in, you'll be able to participate on this site by adding your own topics and posts, as well as connect with other members through your own private inbox!

Capers

Cassie

Cassie

Touching the monolith
Staff member
Please give me some recipes that use capers. I bought a jar of them, they taste kinda like pickles, and I don't know how to use them. OH hopefully I can use them in some type of beef dish, since we just butchered a steer.
 
Sorry didn't mean to push your question down. I don't cook and don't know what a caper is past the infamous "WHAT are these little black things?" line but here are some recipes:

http://www.mamashealth.com/recipe/seafood/

Caper sautéed shrimp

Ingredients

6 cups of medium sized shrimp
2 ½ cups of basmati rice, cooked
2 tbsp of capers
1 lemon
2 tbsp of white wine
1/2 clove of garlic, grated
3 1/2 tbsp of olive oil
Salt and pepper
Directions

Sautee the garlic and capers for 2 minutes on a low heat. Add the shrimp, wine, salt, pepper and lemon. Cook on a medium heat until the skin separates from the shrimp.
Serve the shrimp on top of the rice.
Serves: 4 persons
Click to expand...
 
http://www.elise.com/recipes/archives/001638pork_medallions_with_mustardcaper_sauce.php

Pork Medallions with Mustard-Caper Sauce Recipe
Print Options
Print (no photos)
Print (with photos)
Filed under Low Carb, Main Course, Pork, Quick, Wheat-free



Dad clipped this recipe from Bon Appetit several years ago and finally got around to making it this evening. It was excellent, and very easy to prepare. The mustard, capers, shallots, broth, and cream make a wonderful sauce for the pork medallions. We served it with a creamy polenta.

1 lb pork tenderloin, cut crosswise into 1/2-inch-thick rounds
2 Tbsp butter
1/2 cup sliced shallots
2 cups low-salt chicken broth
4 Tbsp whipping cream
3 Tbsp drained capers
2 Tbps coarse-grained Dijon mustard

1 Using meat mallet or rolling pin, flatten pork rounds slightly to an even 1/2-inch thickness (if the cuts aren't an even 1/2 inch). Sprinkle with salt and pepper.

2 Melt butter in heavy large skillet over medium-high heat. Add pork to skillet and sauté until brown and cooked through, about 2 minutes per side. Transfer pork to plate.

3 Add shallots to skillet and stir 1 minute. Add chicken broth and cream. Boil until sauce is thick enough to coat spoon, stirring up browned bits, 3-5 minutes. Mix in capers and mustard. Return pork to sauce. Simmer mixture until pork is heated through, about 1 minute. Season to taste with salt and pepper and serve.

Serves 4.
Click to expand...
 
http://www.tienda.com/recipes/caperdressing.html

Caper Dressing

Great for most meats and vegetables, this caper and anchovy dressing adds a rich distinctive flavor to any meal.

Ingredients:
4 chopped shallots

4 anchovies

2 tbsp olive oil

2 tbsp capers

1 small tsp cornstarch

1 tbsp chicken stock

Preparation:
Sauté shallots in the oilive oil until transparent. Add the anchovies and crush with a fork. Dissolve cornstarch in the stock. Add the capers and chopped parsley, then leave to cook for a few minutes, stirring with a wooden spoon.

Serve hot in a tureen alongside potatoes, meats, and other foods.

Recipe courtesy of Spain GourmeTour magazine.
Click to expand...
 
http://www.fatfree.com/recipes/polenta/polenta-artichoke-caper

polenta-artichoke-caper recipe

Date: Sat, 18 Sep 1999 07:52:54 EDT
From: [email protected]
Message-Id: ([email protected])

Polenta with Artichoke-Caper Sauce

1 package of polenta mix or make your own (most cookbooks have recipes)
1 onion, chopped (or 1 bunch green onions, chopped)
1-2 cloves garlic, crushed
1 red bell pepper, chopped
1 green bell pepper, chopped
6 artichoke hearts, cut in half (they come frozen here, or you can get them
canned in water)
1 lb. passata (I used fresh roma tomatoes, pureed them skins and all in the
cuisinart and then boiled them down. I didn't strain it because there are so
few seeds in the tomatoes and I like the extra fiber)
1 tablespoon capers
1 teaspoon fresh thyme
1 teaspoon fresh oregano
salt and pepper to taste
6 ounces fat free mozzarella - shredded or sliced
fat free parmesean


Make polenta (omit any fat they call for, it's not necessary) and pour into
an 8x8 pan that has been sprayed with PAM. Set aside to cool down.
"Saute" onion and garlic in a little water until soft. Add bell peppers,
and artichoke hearts, and then pour over passata. Stir to blend. Add
capers, oregano and salt and pepper. Cover and simmer for 30 minutes.
Turn the cooled polenta out onto a cutting board, and cut into bite-sized
cubes. Put some of the cooked sauce on the bottom of a shallow baking dish.
Place polenta cubes in a layer over the sauce, and then top with the
mozzarella. Put the remaining sauce on top of the mozzarella layer and then
sprinkle with some parmesean. Bake at 375 for 35 minutes.

kwlacto lacto
Click to expand...
 
CAPER STEAK RECIPE
http://www.barossa-region.org/food/Caper-Recipes.html

Garnished Pepper Steak

2 (4 ounce) sirloin steaks 1 clove garlic, crushed Salt and freshly-ground black pepper Oil

The definitive NYC pizza 1084
Probably only those of us who live in Chicago can appreciate your post. I'll do some random snipping but it was excellent. Pompeii...
Rub the crushed garlic, salt and pepper into both sides of each steak. Heat a large frying pan and brush the surface lightly with oil. Place steaks in the hot pan and press them down firmly with a spatula to seal. Turn over and repeat. Remove the steaks to a plate and add 1 tablespoon of oil to the pan.

Sauce 1 shallot, finely chopped 2 tablespoons small capers 2 ounces sliced mushrooms 1 tablespoon flour 1/2 cup beef stock 2 teaspoons German mustard 1 teaspoon Worcestershire sauce 4 tablespoons German white wine 1 teaspoon lemon juice Pinch of thyme Pinch of rosemary

Add shallot, capers and mushrooms to hot frying pan and cook for about 1 minute. Sprinkle on the flour and cook to brown slightly. Pour on the stock and stir in well. Add remaining sauce ingredients and bring to a boil.


i neveer bother with this garnish, and include it only for the sake of interest

Garnish 4 baby ears of corn, cut in half 1/2 green pepper, seeded, cored and thinly sliced 1/2 red bell pepper, seeded, cored and thinly sliced 2 pepperonata, stem and seeds removed and cut in half 2 ripe tomatoes, peeled, seeded and cut into thin strips 2 ounces bone marrow (optional)

Add corn and peppers to the sauce and return the steaks to the pan. Cook 6 to 8 minutes until the steaks reach desired doneness. Cook 6 to 8 minutes until the steaks reach desired doneness. Add remaining ingredients, including bone marrow, if using. Transfer the steaks to a heated serving plate. Reheat the sauce and spoon over the steaks to serve.
Click to expand...
 
BEEF WITH CAPER SAUCE RECIPE

http://www.cooksrecipes.com/beef/beef_with_caper_sauce_recipe.html

Beef with Caper Sauce

1 (4-pound) rump roast
1/2 cup vegetable oil
1/2 cup tomato paste
1/4 cup soy sauce
1/4 cup red wine vinegar
2 tablespoons rosemary
2 teaspoons salt
1/2 teaspoon ground black pepper
2 shallots
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups chicken stock or broth
1/4 cup mushroom peelings
1 pinch ground nutmeg
Salt to taste
Fresh ground black pepper to taste
1 tablespoon chopped parsley
1 tablespoon chopped chervil
1 tablespoon capers, chopped
1/2 teaspoon chopped chives
1/2 teaspoon dried tarragon
Place the rump roast in a baking dish. Combine oil, tomato paste, soy sauce, red wine vinegar, rosemary, salt, and pepper. Pour over the roast, cover, and marinate in the refrigerator for 2 hours or overnight. Remove the roast from the marinade and drain.
Place the roast, fat side up, in the baking dish. Roast at 350*F (175*C) for 60 minutes, or to an internal temperature of 150*F (65*C) for medium-rare. Chill and slice.
Arrange the slices of cold roast beef in an overlapping pattern on a serving platter. Pour Caper Sauce over the meat.
Caper Sauce: Chop the shallots until very fine and place into a saucepan. Add tarragon vinegar and cook rapidly about 3 minutes, stirring constantly.
(Veloute Sauce) In the top of a double boiler (not aluminum) melt butter. Stir in flour. When blended, add gradually chicken stock and stir over low heat until well combines and thickened. Add mushroom peelings and simmer for 1 hour over boiling water. Stir occassionaly. Strain through a fine sieve. Add nutmeg and season to taste.
To the shallot and vinegar mixture add 1 cup of Veloute Sauce and simmer for about 10 minutes. Stir frequently. Add salt and pepper.
Cool sauce to lukewarm and add chopped parsley, chervil capers, chives and tarragon.
Makes 12 servings.
Click to expand...
 
http://www.fabulousfoods.com/recipes/main/sandwiches/tunacapersand.html

Tuna and Caper Sandwich

Note from Cheri:
This is a very European type of sandwich, the kind you will find at little take out sandwich shops or street vendors. Use a good crusty bread or rolls.




1 can of tuna 6 oz. (while oil packed tuna tastes better in this sandwich, it is still quite good with water packed and you save a bunch of calories)
1 crusty bagguette or 2 large crusty rolls
1/4 cup olive oil
1 clove garlic, minced or pressed
2 1/2 tsp. red wine vinegar
1/3 cup fresh basil leaves
1 green onion
1 tsp. capers
4 large leaves Romaine lettuce
1 large or 2 small ripe tomatoes
1 hard boiled egg
1/4 tsp. dry mustard powder
whole grain mustard to spread on the bread (use either store bought or follow this link for a recipe to make your own).





Serves 2

Mix olive oil and garlic. Mix tuna, green onion, capers olive oil mixture and dried mustard together. Hollow out some of the bread so that there's an indentation. Spread bread with whole grain mustard, put tuna mixture into hollowed bread, tops with lettuce, tomato, hard boiled egg slices and basil leaves.
Click to expand...
 
Cassie said:
Please give me some recipes that use capers. I bought a jar of them, they taste kinda like pickles, and I don't know how to use them. OH hopefully I can use them in some type of beef dish, since we just butchered a steer.
Click to expand...


We just butchered a steer?

I'll trade you some recipes for a few new yorks and a tri tip..
 
LOL.. I'm not a chef but I do cook a lot. I just got the capers because I like to try new things.
 
You must log in or register to reply here.
Top