Grill masters Joe Carroll and Nick Fauchald make a compelling case for the traditional working - class cut in their recipe for Butcher's Steaks with
Garlic Butter from their new cookbook (and our August Top Pick!)
Pan-Seared Steak with
Garlic Butter from Our Life Tastes Good — What could make a juicy, well - cooked steak taste better?
Not exact matches
Blueberry Crostata
from BetterBaking.Com Test Kitchen Blueberry Crostata
from the BetterBaking.Com Test Kitchen World's Best Deep Dish Apple Cake Buttermilk Cinnamon Coffeecake Muffins Greek Scones Classic Buttery Vanilla Cupcakes Tollhouse Cookie Sticks Van Gogh's Apple Strudel Bundt Cake Sara - Lee Style
Butter Pound Cake Double Apple Old Time Country Apple Pie La Motta Little Italy Big Chocolate Cake Apple Cider Chicken Rainforest Cafe Safari Soup My Favorite Cream of Leek Soup Pizza Hut Buffet Rotini or Who Cares Pasta X * #!!!! Pizza Hut Style Pizza Dough Bistro Style Zucchini Lasagna Primavera Whole Wheat French Country Bread Brined Deli Style
Garlic Dill Pickles New Year's Special Brisket in Red Wine Gravy Twisted Honey Cake Fresh Yeast New Year's Sweet Challah Walnut Cinnamon Pan Style Mandelbrot (Biscotti) Sticky Chewy Cherry Compote (Oven Baked) Rosh Hashanah Baked Apples with Rhubarb, Cranberries and....?
Diners can also choose
from a variety of sandwiches and large plates such as the Jamaican Braised Oxtail served with
butter beans casserole and white rice; the Philippine Chicken Adobo served with bok choy and
garlic fried rice; Red Snapper served with panzanella (Italian bread salad), green olives and guazzetto; and the Bacon Burger made with grass fed beef and served with white cheddar, lettuce, tomato, red onion and sweet pepper aioli.
-LSB-...] Pigs in a Blanket
from Tablespoon Brown
Butter Garlic Snack Mix
from Sarah's Cucina Bella Coconut Shrimp with Pineapple Salsa
from -LSB-...]
I love how this Whole 30 salmon is really fast to make and tastes so good
from the red pepper and
garlic butter sauce and steaming in the tin foil.
* 1 tablespoon olive oil * 1 tablespoon organic
butter * 2 large
garlic cloves, peeled and minced (use more if you really like
garlic) * 1/2 pound wild caught shrimp, preferably sustainably harvested * 1 - 2 cups kale, chopped fine * 1/2 cup tomato sauce, preferably organic * juice
from 1/2 lemon * pinch or two of red pepper flakes * course sea salt * cooked quinoa (or pasta), for serving * fresh parmesan cheese for serving - optional
Blanquette de Porc Adapted
from Mimi Thorisson - A Kitchen in France Ingredients -2 1/2 pounds boneless pork shoulder, cut into 2 inch cubes -2 small shallots -4 cloves -4 carrots, peeled and cut into chunks -2 leeks, white part only, sliced -2 celery stalks, sliced -1 small onion, sliced -4
garlic cloves, sliced -1 bouquet garni (see note)-1 / 4 cup dry white wine -6 tablespoons
butter -1 / 3 cup all purpose flower -8 ounces white mushrooms, sliced - Juice of 1 lemon -2 / 3 cup crème fraîche -2 large egg yolks A handful of chopped fresh parsley (Mimi used veal instead of pork, she used pearl onions which I omitted since I didn't have any on hand, and I added a little more
garlic, carrots and celery than the recipe called for.
olive oil 1 green pepper 1 red pepper 3 ears of corn, kernels removed
from the cobs (or 2 cups of frozen corn) 2 tbsp salted
butter 2 strip of bacon chopped 1 onion, chopped 2 carrots, chopped 2 celery stalks, chopped 2 cloves of
garlic 1 cup chicken stock 2 medium potatoes, peeled and cut into 1» cubes 1 tsp oregano 1 bay leaf 1 tsp celery salt 1 tsp paprika 2 tsp curry 1 tsp mustard powder salt and pepper 2 cups half and half hot sauce, optional 1/2 tsp parsley
We enjoyed this bread plain while it was still warm
from the oven, dipped in tomato soup, and alongside baked ziti with some
garlic butter.
The
Butter &
Garlic batch has a little kick
from some apple cider vinegar, Gen went WILD for these, possibly because they were the first batch.
< 3 Beef stew, or according to my husband, THE beef stew slightly adapted
from Do - Ahead Dinners: How to Feed Friends and Family Without the Frenzy 1/2 large onion 1 medium carrot, peeled 1 small stick of celery 2
garlic cloves, peeled olive oil 70g bacon in small cubes 500g round steak in bite sized pieces 1 tablespoon all purpose flour salt and freshly ground black pepper 1 tablespoon unsalted
butter 2 tablespoons crushed canned tomatoes 2/3 cup (160 ml) red wine — not your cheapest, not your best 2 tablespoons water 1 bay leaf 3 sprigs of fresh thyme 1 sprig fresh oregano, + a few leaves extra for serving Preheat the oven to 150 °C / 300 °F.
You can expect everything
from Butter - Injected Turkey, to Pomegranate Glazed Turkey, to
Garlic Mashed Potatoes, to Roasted Carrots with Tequila Lime Sauce.
Rolls: 4 tablespoons
butter, divided 8 ounces sage sausage or breakfast sausage, removed
from casings 1 small onion, finely chopped (about 3/4 cup) 1 stalk celery, finely chopped (about 1/2 cup) 4 medium cloves
garlic, finely chopped 1/4 cup minced fresh sage leaves 1/4 cup minced fresh parsley leaves Kosher salt and freshly ground black pepper
Cook the
butter over medium heat until it starts to turn a nice hazelnut brown, remove
from heat and mix in the
garlic, thyme and lemon juice.
From here, brush the tops of the rolls with the melted
butter,
garlic and herb mixture, and then give it a final topping of grated Parmesan cheese.
2 fresh corn cobs, corn sliced off before cooking 4 cups fresh kale with stem removed (tear leaves away
from the center stem) 1 tablespoon olive oil 1/4 cup
garlic butter (see below) Sea salt and fresh ground black pepper
I cup naturally vegan cornbread mix (I use Martha White) 1 cup naturally vegan baking mix (I use Bisquick) 1 teaspoon baking powder 1 teaspoon ground cumin 1 teaspoon
garlic powder 1 teaspoon dried oregano 1/2 teaspoon salt 1/2 cup vegan
butter, melted 1/3 cup vegan sour cream 1 teaspoon Adobo sauce
from can of chilies in Adobo 1/3 cup non-dairy milk 1 teaspoon apple cider vinegar 1/2 teaspoon baking soda 1 - 15.5 ounce can corn, drained 4 ounce can sliced black olives, drained 4 ounce can chopped green chilies, mild, drained 2 green onions, sliced 1 cup shredded vegan cheddar or Monterey Jack cheese, divided (I use So Delicious cheddar - jack blend)
Ingredients: 4 tortillas / For the salsa, roughly chop and blend 8 tomatillos, 2 T shallot or 2 t
garlic, 2 t jalapeno, more or less, depending on taste, 1 T lime juice, 1 t cumin, 2 t fresh oregano / kernels
from two ears of corn / 1 C fresh tomatoes, coarsely chopped / 2 C fresh ricotta mixed with 2 T each finely chopped chives and basil or oregano, 1/2 t salt, 1/4 t pepper / 1 sliced avocado / 1/2 C cilantro / 2 T
butter for sautéing tortillas.
Myself and Ray Lampe, Mary Jane Wilan, Nancy Gerlach, Mike Stines, Ph.B., Gwyneth Doland, and Harald Zoschke present the following recipes for the celebration: Grilled Pineapple - Chipotle Salsa; The Ultimate Turkey
from Ray; Scottie's Creole
Butter» Dr. BBQ's Pulled Pork Stuffing; MJ's
Garlic Mashed Potatoes; Dave's Chipotle Gravy; Mike's Zucchini - Stuffed Roasted Tomatoes, and Gwyn's Chile and Dried Cherry Chocolate Dessert.
Remove
from the heat and brush with more
butter and
garlic if you want.
5 cloves
garlic, peeled and chopped 2 tablespoons
butter 2 tablespooons masala powder 1/4 cup yogurt, Greek preferred 1 cup Onion Sauce (see recipe below) 1 cup whipping cream 4 legs roasted young chicken, meat cut
from the bone in strips Salt to taste
12 ounces Gulf Coast Blue Crab meat 3 1/2 cups corn kernels cut
from about 6 medium ears of corn 2 tablespoons unsalted
butter or olive oil 1 1/2 cups onion, chopped 2 cloves
garlic, minced 1 jalapeno pepper small, seeded and minced 5 cups low - sodium vegetable broth or chicken broth 1/4 teaspoon chili powder 1 lime, zest half and squeeze the whole lime for juice 1/2 cup cilantro, chopped 2 cups crispy corn tortilla strips TT kosher salt TT pepper, freshly ground
By Dave DeWitt, Ray Lampe, Mary Jane Wilan, Nancy Gerlach, Mike Stines, Ph.B., Gwyneth Doland, and Harald Zoschke Recipes: Grilled Pineapple - Chipotle Salsa The Ultimate Turkey
from Ray Scottie's Creole
Butter Dr. BBQ's Pulled Pork Stuffing MJ's
Garlic Mashed Potatoes Dave's Chipotle Gravy Mike's Zucchini - Stuffed Roasted Tomatoes Chile and Dried Cherry Chocolate Dessert Everyone's Fantasy of the First Thanksgiving Most of...
Ingredients: 1 Large Ham Hock (
from Tails and Trotters) 2 Medium Yellow Onions small dice 1 Small Celery Root Bulb small dice 3 Cloves of
Garlic sliced thinly 3 Tablespoons Un-Salted Butter 1 Tablespoon Blend Oil 1 Teaspoon of ground cumin 3 Tablespoons NW Elixirs # 3 Hott Smoke 1 Pound of Dry Split Peas 8 cups of Water Salt to Taste Method: Melt butter and oil in large stock pot, add the onions, garlic, and celery
Garlic sliced thinly 3 Tablespoons Un-Salted
Butter 1 Tablespoon Blend Oil 1 Teaspoon of ground cumin 3 Tablespoons NW Elixirs # 3 Hott Smoke 1 Pound of Dry Split Peas 8 cups of Water Salt to Taste Method: Melt butter and oil in large stock pot, add the onions, garlic, and celery
Butter 1 Tablespoon Blend Oil 1 Teaspoon of ground cumin 3 Tablespoons NW Elixirs # 3 Hott Smoke 1 Pound of Dry Split Peas 8 cups of Water Salt to Taste Method: Melt
butter and oil in large stock pot, add the onions, garlic, and celery
butter and oil in large stock pot, add the onions,
garlic, and celery
garlic, and celery root.
After removing the rolls
from the oven, brush with
butter /
garlic mixture.
-- Fish tacos with cabbage, mayo spiked with chipotle and lime — Chicken cutlets
from your book, just arugula on top — Eggplant — either the chickpea and tahini yogurt version
from your book, or topped with marinara, basil and mozz — Ottolenghi's baked eggs with greens,
garlic yogurt, and chili
butter drizzle — A million versions of a szechuan stir fry with peanuts, meat, chilis — Beans and greens!
Tempeh Marinade — Braggs Aminos (or low sodium soy sauce), 4 tablespoons — Orange, juice
from 1/2 small fruit — Natural peanut
butter, 2 tablespoons — Maple syrup, 3 tablespoons — Ginger, 1 - inch knob chopped —
Garlic, 3 cloves minced — Sriracha or hot sauce to taste
We really enjoyed checking out the entries
from last week, but with our heart - friendly Omega 3 theme around here these days (with Valentine's Day and all), we're giving the nod to three seafood dishes — haddock with herb lemon
butter, coconut seafood medley, and baked
garlic tomato salmon.
Foil Baked Fish with Black Beans and Corn Ingredients 4 skinless white fish fillets (6 to 8 oz each), 1 - inch thick salt and pepper 4 Tbsp unsalted
butter, softened 2 tsp minced chipotle chiles in adobo sauce or 1 tsp dry Chipotle chili powder 1 tsp grated orange zest 2 Tbsp freshly squeezed orange juice 2 cloves
garlic, minced 1 (16 - oz) can black beans, rinsed and drained 2 cups corn kernels, I used half frozen sweet corn and half frozen roasted corn (
from Trader Joes) 1/2 red onion, minced 1/4 cup chopped fresh cilantro Directions Preheat oven to 450 degrees and adjust rack to lower middle position.
Lemongrass - Gewurztraminer
Butter Sauce 1/2 bottle Pierre Spar Alsace Gewirztraminer wine 1 chopped shallot 1 chopped cove garlic 1/2 stalk lemongrass 1 pound butter Juice from one lemon Salt and
Butter Sauce 1/2 bottle Pierre Spar Alsace Gewirztraminer wine 1 chopped shallot 1 chopped cove
garlic 1/2 stalk lemongrass 1 pound
butter Juice from one lemon Salt and
butter Juice
from one lemon Salt and pepper
Ingredients 3 1/2 -2 lb pumpkins, peeled and cut into 1 - inch cubes 6 leeks, white and light green parts only, halved and thinly sliced 1 stick
butter 1/2 cup of water or stock 2 1/2 lbs hot or sweet Italian sausage (I used hot turkey), removed
from the casing 3 sweet onions, chopped 3 fennel bulbs, chopped 1 tbsp fresh chopped thyme leaves 1/4 cup dry white wine 4 loaves ciabatta, cut into 1 inch cubes 4 cloves
garlic, chopped 1/2 cup sage leaves, coarsely chopped 6 eggs, lightly beaten 2 cups chicken stock 1/2 cup chopped fresh parsley
Remove
from the oven and brush with the remaining
garlic butter.
This all comes together in under twenty minutes and is quite good: the
garlic butter spiked with pimenton and juices
from the shrimp serves as a perfect sauce for the pasta, which absorbs lots of delicious flavor.
Begin by sauteing some onions and
garlic with
butter in a skillet until caramelized, remove
from pan and set aside, now make a roux in same pan, meaning melt
butter, when melted add a little bit of flour or arrow - root so that is becomes like a paste, then add in heavy cream, stir to incorporate, add back in the onions and
garlic, then add in shredded cheese, stir to melt it.
I agreed because not only I liked the lemon -
butter -
garlic glaze, but also, I was sure that any recipe
from Damn Delicious will actually be damn delicious without fail!
3 tablespoons
butter 1 chopped onion 3 diced peeled carrots 5 diced celery stalks 2 large
garlic cloves, minced 1/4 teaspoon dried thyme 1/2 teaspoon saffron threads 1 small package frozen corn kernels 4 - 5 medium waxy potatoes (such as red or yukon) 2 cups cooked shredded chicken (like
from leftover BBQ chicken) 10 ish cups chicken stock
Beef Roast with Mushroom Gravy Sauce (adapted
from Nom Nom Paleo) Ingredients: About 2 lbs grass fed beef rump roast 2 big onions 1 bulb of
garlic 1 shallot 18 oz button mushrooms 2 Tbsp grassfed
butter (I used Kerrygold Salted Butter) 1 tsp caraway seeds 1 - 2 tsp celery salt Salt and pepper to
butter (I used Kerrygold Salted
Butter) 1 tsp caraway seeds 1 - 2 tsp celery salt Salt and pepper to
Butter) 1 tsp caraway seeds 1 - 2 tsp celery salt Salt and pepper to taste
Bintu — Recipes
From A Pantry recently posted... 15 Min
Garlic and Herb
Butter Pasta
acquire a gigantic batch of this sesame sauce — made with sesame oil, rice vinegar,
garlic, ginger, and peanut
butter — and spend it to dress just approximately anything
from chicken to veggies.
Tortellini With
Garlic Butter Sauce Recipe
from Sheli.
Instead of marinara sauce, this pizza is lathered with Thai peanut sauce made
from scratch using peanut
butter, soy sauce, fresh ginger,
garlic and brown sugar.
8 ounce package sharp cheddar, shredded 1/4 cup flour plus 2 tablespoons, divided 1/2 pounds (about two large) russet potatoes 1 tablespoon
butter 2 carrots, peeled and diced 1 onion, diced 2 teaspoons salt 1/2 teaspoon
garlic powder 1 teaspoon onion powder 1 pound ground bison (ground beef works too) 3 cups chicken broth 1 (12 ounce) bottle beer 1 teaspoon dried parsley 2 cups milk 1/4 cup sour cream 1/4 cup jarred jalapenos, diced 2 tablespoons liquid
from jalapeño jar 1/2 pound crispy cooked bacon, chopped 1.
Remove
from the oven and generously run a cut clove of
garlic over the
butter side of the bread.
1/2 cauliflower head 1/3 cup mayonnaise 1/4 cup extra light olive oil 2 cloves
garlic, crushed 2 tablespoons pickle juice
from sugar - free bread and
butter pickles 1 teaspoon salt or vege sal Tabasco sauce to taste — a few dashes 1/4 cup diced red onion 1 small green bell pepper, diced 2 celery ribs, diced 1/4 cup chopped sugar - free bread and
butter pickles 3 hard - boiled eggs
Remove the
garlic brown
butter sauce
from the heat and stir in the pepper.
Let the cooked pizza rest for 5 minutes after being removed
from the oven, then add the rest of the toppings: drizzle lightly with the
garlic almond
butter sauce (if using), then sprinkle with chopped fresh avocado and herbs.
Using a silicone pastry brush, brush the
butter /
garlic mixture
from the pan over top of the baked knots.
ingredients SAUSAGE RAGU: 2 tablespoons olive oil 1 pound sweet Italian sausage (removed
from casing) 1/2 yellow onion (peeled, small dice) 4 cloves
garlic (peeled, minced) 1 cup San Marzano tomatoes (chopped) 2 large fresh bay leaves Kosher salt and freshly ground black pepper (to taste) POLENTA: 2 tablespoons olive oil 7 cups water Kosher salt (to taste) 2 cups instant polenta 1/2 cup mascarpone 1/2 cup Parmigiano Reggiano (freshly grated, plus more to garnish) 2 tablespoons unsalted
butter TO ASSEMBLE: 1 pound fresh mozzarella (grated) 1 cup fresh basil leaves (thinly sliced)
Directions: Saute chopped leeks and
garlic in
butter, medium low heat, until very soft — 10 — 15 minutes / Add 1 t fresh thyme if you have it / Mix milk and egg together with salt & pepper / When tart shell is done and slightly cooled, sprinkle one half of the cheese on the bottom / Spread cooked leeks over cheese, pour egg milk mixture over the leeks / Sprinkle top with remaining cheese / Bake in a 375 degree oven until egg is barely set and tart is lightly golden — 15 — 20 minutes, longer for a larger pan with more filling / Remove
from oven, lift out of tart pan base, place on a rack to cool a bit / Serve while warm / Swoon.