Cyrus Persian Restaurant

01/27/2016

I Was Surprise After I Discover this, Even My Friends Want to Know How I Prepare it, When They Saw me Dropped 17off the Scale within 2months.

They were all eager to know it and how i prepare it.

01/20/2016

They all said it would NOT work, But when i DROPPED 19 off the scale within only 3weeks. Their reaction was priceless and they wonder how i prepare it.

They were all believers and were eager to learn how i did it

05/25/2015

Spence's Secret Thai Red Shrimp Curry

Ingredients

2 tablespoons sesame oil
1 1/2 tablespoons red curry paste, or more to taste
1 red onion, cut into 1/2-inch dice
2 large bell peppers, cut into 3/4-inch pieces
2 (14 ounce) cans coconut milk
1/2 cup chicken broth
3 1/2 tablespoons maple syrup
3 tablespoons fish sauce
3 stalks lemon grass, bruised and chopped
4 kaffir lime leaves, torn into quarters
1 pound medium shrimp, peeled and deveined
1/4 cup packed chopped fresh basil
2 tablespoons chopped fresh cilantro

Directions
Heat oil in a wok over medium-high heat; stir in curry paste and cook until fragrant, about 1 minute. Stir onion into curry paste; cook until just tender, about 3 minutes. Stir in peppers; cook and stir for 3 more minutes.
Stir coconut milk, chicken broth, maple syrup, fish sauce, lemon grass, and lime leaves into vegetable mixture. Bring curry to a boil; reduce heat to low and simmer until vegetables are tender, about 8 minutes. Stir in shrimp; cook until shrimp is pink at the center, about 5 minutes.
Remove wok from heat; stir basil and cilantro into curry. Serve hot.

05/24/2015

Creamed Hot Lobster Sandwich or Lobster Poutine

Ingredients

1/2 cup butter
2 cups cooked lobster meat
1 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon cornstarch
2 cups light cream, divided
8 slices bread
2 tablespoons butter, or as needed

Directions
Melt 1/2 cup butter in a large frying pan over medium-low heat; cook and stir lobster into melted butter until heated through, about 5 minutes. Season with salt and pepper.
Whisk cornstarch and about 1 tablespoon cream together in a small bowl until smooth. Pour remaining cream into lobster, stir in cornstarch mixture; cook and stir until cream sauce comes to a simmer and thickens slightly, about 5 minutes.
Toast bread and spread with about 2 tablespoons butter. For each serving, pour some creamed lobster over one buttered piece of toast, top with another piece of toast, and pour more creamed lobster over the top.

05/23/2015

Quick Crispy Parmesan Chicken Breasts

Ingredients

cooking spray
1/2 cup panko bread crumbs
1/3 cup Parmesan cheese
1/4 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons melted butter
2 teaspoons white wine (optional)
1 teaspoon Dijon mustard
1 clove garlic, crushed
4 skinless, boneless chicken breast halves, pounded to an even thickness

Directions
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
Whisk bread crumbs, Parmesan cheese, paprika, salt, and black pepper together in a shallow bowl. Stir butter, white wine, mustard, and garlic together in another bowl.
Dip each chicken breast half into melted butter mixture; press into bread crumb mixture to evenly coat. Place breaded chicken in a single layer on the prepared baking sheet. Pat any leftover bread crumb mixture onto chicken breasts.
Bake chicken in the preheated oven until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

05/22/2015

Best Fried Walleye

Ingredients

4 walleye fillets
2 eggs, beaten
1/2 cup all-purpose flour
1/2 teaspoon garlic powder
1 pinch salt (optional)
1/2 teaspoon ground black pepper
2 cups crushed saltine crackers
vegetable oil for frying

1 lemon, cut into wedges

Directions
Check the fillets to ensure all bones and skin have been removed. Cut the fillets into manageable pieces, if necessary.
Place the beaten eggs a bowl and set aside. Combine the flour, garlic powder, salt, and pepper in another bowl. Pour the cracker crumbs into a third bowl.
Heat the oil in a deep-fryer or large cast-iron skillet over medium-high heat to 375 degrees F (190 degrees C).
Dip the fillets into the flour mixture, then the eggs, and then the cracker crumbs and set fillets aside on a plate. Test the oil: it will crackle and pop when a cracker crumb is dropped into it. Carefully lower 2 fillets into the hot oil. Cook until browned, about 3 minutes per side, using tongs to turn the fillets. Transfer to a paper towel-lined plate and repeat with remaining fillets. Serve with fresh lemon wedges.

05/21/2015

Hoisin-Glazed Salmon

Ingredients

1/3 cup reduced-sodium soy sauce
1/4 cup hoisin sauce
1 tablespoon chili garlic sauce
2 tablespoons fresh lemon juice
1 tablespoon grated fresh ginger root
1 clove garlic, pressed
2 tablespoons olive oil
6 (6 ounce) skinless, boneless salmon fillets

Directions
Whisk together the soy sauce, hoisin sauce, chili sauce, lemon juice, ginger, garlic, and olive oil in a 9x13 inch baking dish. Place the salmon fillets into the marinade, and turn to evenly coat. Cover the dish with plastic wrap, and marinate in the refrigerator for 30 minutes.
Preheat an oven to 350 degrees F (175 degrees C). Remove and discard the plastic wrap from the salmon, use a spoon to scoop up the marinade that has collected in the bottom of the baking dish, and drizzle it over the salmon fillets.
Bake in the preheated oven until the salmon flakes easily with a fork, about 30 minutes.

05/21/2015

West Coast Cod and Shrimp

Ingredients

2 cups water
1 cup uncooked long-grain white rice
1 teaspoon olive oil
2 tablespoons butter
1/4 cup minced onion
1 tablespoon minced garlic
1 1/2 cups heavy cream
1/4 cup milk
1 1/2 tablespoons cornstarch
1/2 pound fresh shrimp, peeled and deveined
1 cup sliced fresh mushrooms
1 tablespoon chopped fresh dill
seasoning salt to taste
pepper to taste
1 pound cod fillets
1 tablespoon grated Parmesan cheese
1 tablespoon chopped fresh parsley

Directions
In a medium saucepan, bring water to a boil. Stir in the rice, reduce heat, and cover. Simmer 20 minutes, until water has been absorbed.
Preheat oven to 350 degrees F (175 degrees C). Coat a medium baking dish with the olive oil.
Melt the butter in a medium saucepan over medium heat, and saute the onion and garlic until tender. Stir in the heavy cream. In a small bowl, mix the milk and cornstarch, and stir into the saucepan to thicken the heavy cream mixture. Remove from heat, stir in the shrimp and mushrooms, and season with dill, seasoning salt, and pepper.
Arrange cod in the prepared baking dish. Pour the heavy cream mixture over the cod. Sprinkle with Parmesan cheese and parsley.
Cover, and bake 30 minutes in the preheated oven, until sauce is bubbly and fish is easily flaked with a fork. Serve over the rice.

05/19/2015

Garlic Prawns

Ingredients

1/2 cup olive oil
1 tablespoon Dijon mustard
3 cloves garlic, minced
1 lemon, juiced
1 orange, juiced
1 teaspoon dried basil, or to taste
2 tablespoons white wine (optional)
30 tiger prawns, peeled and deveined

Directions
In a glass dish, mix together the olive oil, mustard, garlic, lemon juice, orange juice, basil and white wine. Add the prawns, and stir to coat. Cover, and let marinate for 1 hour.
Heat an outdoor grill to high heat.
Thread prawns onto skewers. Grill for 3 to 5 minutes, turning once, until pink.

05/18/2015

Canadian Barn BBQ Sauce

Ingredients

1/2 cup applesauce
1/2 cup ketchup
2 cups packed brown sugar
6 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon garlic salt
1/2 teaspoon ground cinnamon

Directions
In a medium bowl, mix applesauce, ketchup, packed brown sugar, lemon juice, salt, black pepper, paprika, garlic salt and ground cinnamon. Use the mixture to marinate ribs in the refrigerator for at least 30 minutes before preparing as desired. Also use for basting the ribs while cooking.

05/17/2015

Mixed Seafood Curry

Ingredients
2 tablespoons vegetable oil
1 medium onion, halved and sliced
1 tablespoon minced fresh ginger root
1 tablespoon minced garlic
1 (14 ounce) can light coconut milk
3 tablespoons lime juice
1 tablespoon curry paste, or more to taste
1 tablespoon brown sugar
12 medium shrimp, peeled (tails left on) and deveined
12 sea scallops, halved
6 ounces asparagus, cut into 2-inch pieces
2 tablespoons chopped cilantro
salt to taste

Directions
Heat oil in a large skillet over medium-high heat. Saute onion, ginger, and garlic in hot oil until onion starts to soften, 2 to 3 minutes. Stir coconut milk, lime juice, curry paste, and brown sugar into onion mixture, bring to a simmer and cook until slightly reduced, about 5 minutes.
Stir shrimp, scallops, asparagus, cilantro, and salt into onion mixture; cook until shrimp and scallops are no longer transparent in the center, about 5 minutes.

05/16/2015

Seafood Bake for Two

Ingredients

2 (4 ounce) halibut fillets
6 scallops
6 peeled and deveined jumbo shrimp, tail still attached
1/3 cup dry white wine
2 tablespoons melted butter
1 tablespoon lemon juice
1/2 teaspoon seafood seasoning, such as Old Bay™
1 teaspoon minced garlic
Salt and pepper to taste
1 tablespoon chopped fresh parsley

Directions
Preheat oven to 450 degrees F (230 degrees C).
Arrange the halibut, scallops, and shrimp in an oven-safe, glass baking dish. Drizzle with wine, butter, and lemon juice. Sprinkle with the seasoning and garlic. Season to taste with salt and pepper.
Bake in preheated oven until the halibut has turned white, and is flaky, 10 to 12 minutes. Sprinkle with parsley just before serving.