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2026-09-05 18:50:26

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#المحقق_كونان #الجزء_23

#المحقق_كونان #الجزء_23

Garlic Pepper Steak Strips with White Cheddar Rigatoni INGREDIENTS 1 1/2 pounds boneless top sirloin steak, trimmed, in steaks about 1 inch thick 1 tablespoon olive oil 4 tablespoons unsalted butter, divided 6 garlic cloves, finely minced, divided 1/2 teaspoon fine salt, plus more to taste 1 teaspoon coarsely cracked black pepper 1 teaspoon garlic powder 1/2 teaspoon dried thyme 12 ounces dry rigatoni 1 cup heavy whipping cream 1 cup whole milk 2 ounces full-fat cream cheese, softened and cut into cubes 4 ounces low-moisture whole-milk mozzarella, freshly shredded (about 1 cup), divided 2 ounces Parmesan, freshly grated, divided 4 ounces white cheddar, freshly shredded (about 1 cup) 2 tablespoons finely chopped fresh parsley 1 cup reserved pasta cooking water, used as needed DIRECTIONS 1. Cook the rigatoni in lightly salted water until al dente. Save 1 cup of the cooking water, then drain. 2. Pat the steak dry and season with garlic powder, thyme, black pepper and 1/4 teaspoon salt. Sear the whole steaks in the olive oil over medium-high heat for 4–5 minutes per side, until 145°F inside. Rest 3 minutes, then slice across the grain. 3. On low heat, toss the steak with 2 tablespoons butter and half the garlic for 30 seconds. Take off the heat. 4. In a clean skillet, melt the remaining butter. Add the remaining garlic on low heat for 30 seconds. Stir in the cream, milk and cream cheese; warm gently for 3–4 minutes until smooth. 5. Save 1/4 cup mozzarella and 1 tablespoon Parmesan for topping. Melt in the white cheddar, then take off the heat. Stir in the remaining Parmesan and mozzarella a handful at a time. 6. Fold in the rigatoni. Add reserved pasta water a tablespoon or two at a time if needed for a creamy sauce. Taste and add the remaining salt as needed. 7. Sprinkle the reserved mozzarella over the rigatoni. Cover off the heat for 1 minute to soften. Plate the steak and its garlic butter beside the pasta. Finish with the reserved Parmesan and fresh parsley. Prep Time: 15 minutes Cooking Time: 25 minutes Total Time: 40 minutes Servings: 6 Calories: about 800 per serving (estimated)

Garlic Pepper Steak Strips with White Cheddar Rigatoni INGREDIENTS 1 1/2 pounds boneless top sirloin steak, trimmed, in steaks about 1 inch thick 1 tablespoon olive oil 4 tablespoons unsalted butter, divided 6 garlic cloves, finely minced, divided 1/2 teaspoon fine salt, plus more to taste 1 teaspoon coarsely cracked black pepper 1 teaspoon garlic powder 1/2 teaspoon dried thyme 12 ounces dry rigatoni 1 cup heavy whipping cream 1 cup whole milk 2 ounces full-fat cream cheese, softened and cut into cubes 4 ounces low-moisture whole-milk mozzarella, freshly shredded (about 1 cup), divided 2 ounces Parmesan, freshly grated, divided 4 ounces white cheddar, freshly shredded (about 1 cup) 2 tablespoons finely chopped fresh parsley 1 cup reserved pasta cooking water, used as needed DIRECTIONS 1. Cook the rigatoni in lightly salted water until al dente. Save 1 cup of the cooking water, then drain. 2. Pat the steak dry and season with garlic powder, thyme, black pepper and 1/4 teaspoon salt. Sear the whole steaks in the olive oil over medium-high heat for 4–5 minutes per side, until 145°F inside. Rest 3 minutes, then slice across the grain. 3. On low heat, toss the steak with 2 tablespoons butter and half the garlic for 30 seconds. Take off the heat. 4. In a clean skillet, melt the remaining butter. Add the remaining garlic on low heat for 30 seconds. Stir in the cream, milk and cream cheese; warm gently for 3–4 minutes until smooth. 5. Save 1/4 cup mozzarella and 1 tablespoon Parmesan for topping. Melt in the white cheddar, then take off the heat. Stir in the remaining Parmesan and mozzarella a handful at a time. 6. Fold in the rigatoni. Add reserved pasta water a tablespoon or two at a time if needed for a creamy sauce. Taste and add the remaining salt as needed. 7. Sprinkle the reserved mozzarella over the rigatoni. Cover off the heat for 1 minute to soften. Plate the steak and its garlic butter beside the pasta. Finish with the reserved Parmesan and fresh parsley. Prep Time: 15 minutes Cooking Time: 25 minutes Total Time: 40 minutes Servings: 6 Calories: about 800 per serving (estimated)

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Pato assado com mel, laranja e tomilho Ingredientes 1 pato inteiro (aprox. 2 kg) 3 colheres de sopa de mel Suco de 2 laranjas Raspas de 1 laranja 3 colheres de sopa de azeite de oliva 4 dentes de alho picados 1 colher de sopa de tomilho fresco 1 colher de chá de páprica Sal e pimenta-do-reino a gosto 2 cebolas roxas cortadas em quartos 300 g de batatas pequenas 1 pimentão vermelho 1 pimentão amarelo Modo de preparo Lave o pato, se necessário, e seque completamente com papel toalha. Em uma tigela, misture o mel, o suco e as raspas de laranja, o azeite, o alho, o tomilho, a páprica, o sal e a pimenta. Pincele generosamente o pato com essa marinada e coloque uma pequena quantidade também dentro da cavidade. Deixe marinar por cerca de 90 minutos. Preaqueça o forno a 195°C. Coloque as cebolas, as batatas e os pimentões em uma assadeira. Acomode o pato sobre os legumes. Asse por aproximadamente 1 hora e 45 minutos, regando a pele a cada 30 minutos com o caldo da própria assadeira. Durante os minutos finais, pincele novamente com a mistura de mel e laranja. Quando a pele estiver dourada, brilhante e crocante, retire do forno. Espere alguns minutos antes de cortar e sirva com os legumes coloridos.

Pato assado com mel, laranja e tomilho Ingredientes 1 pato inteiro (aprox. 2 kg) 3 colheres de sopa de mel Suco de 2 laranjas Raspas de 1 laranja 3 colheres de sopa de azeite de oliva 4 dentes de alho picados 1 colher de sopa de tomilho fresco 1 colher de chá de páprica Sal e pimenta-do-reino a gosto 2 cebolas roxas cortadas em quartos 300 g de batatas pequenas 1 pimentão vermelho 1 pimentão amarelo Modo de preparo Lave o pato, se necessário, e seque completamente com papel toalha. Em uma tigela, misture o mel, o suco e as raspas de laranja, o azeite, o alho, o tomilho, a páprica, o sal e a pimenta. Pincele generosamente o pato com essa marinada e coloque uma pequena quantidade também dentro da cavidade. Deixe marinar por cerca de 90 minutos. Preaqueça o forno a 195°C. Coloque as cebolas, as batatas e os pimentões em uma assadeira. Acomode o pato sobre os legumes. Asse por aproximadamente 1 hora e 45 minutos, regando a pele a cada 30 minutos com o caldo da própria assadeira. Durante os minutos finais, pincele novamente com a mistura de mel e laranja. Quando a pele estiver dourada, brilhante e crocante, retire do forno. Espere alguns minutos antes de cortar e sirva com os legumes coloridos.

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