Season them with salt on both sides.
Gently pat the scallops with a paper towel to make sure they are nice and dry and
season them with salt on one side.
Not exact matches
The long
season is an endless routine of repetitive workouts and practices interspersed
with long hours spent
on buses and planes and in hotel rooms in places like
Salt Lake City and Milwaukee.
This feast of a day
on the riveris heavily
salted with gulls.And the leaf - pared birch
on the shorelineis lightly peppered
with crows, And from dawn's appetizerto the entree of noon, to the hungering sweetnessof twilight's dessert.All is perfectly
seasoned, everything, everywhere, perfectly....
It is the custom to put it
on the table in a
salt - cellar, not in a cruet; but many Hungarian dishes are
seasoned with it before being brought to table.
Add beef,
season with salt and pepper to taste and sauté until brown
on all sides for 4 - 5 minutes, stirring occasionally.
Heat 1 tablespoon olive oil in a large skillet, and cook boneless skinless chicken thighs (
seasoned with salt and pepper)
on one side for 5 minutes:
Season with salt and papper, then place them back
on the baking sheet, cut side down.
Season with salt and pepper, then deglaze the pan
with the balsamic vinegar, scraping up any browned bits that may have accumulated
on the bottom.
Line a baking tray
with parchment paper and drizzle a little extra virgin Spanish olive oil
on top of the parchment paper, then start adding the slices of potatoes
on top of the parchment paper in a single layer, drizzle a little bit more of extra virgin Spanish olive oil
on top of the potatoes,
season them
with sea
salt and a hint of freshly cracked black pepper and them to the oven
I created this tartine recipe by throwing together some of my favourite in -
season pairings... caramelised pears are piled
on - top creamy melted brie and drizzled generously
with honey and a sprinkle of thyme and smoked
salt.
Place
on the sheet pan and
season generously
with kosher
salt and black pepper.
To make the tartar sauce, finely mince 1 clove of garlic and add it to a mortar, then add 1 tablespoon of capers and using a pestle mash down
on the garlic and capers until you form a paste, next add 1/2 cup of Greek yogurt, 1/2 tablespoon of dijon mustard, 1/2 teaspoon of white wine vinegar,
season with sea
salt and freshly cracked black pepper, and mix everything until it's well mixed, then cover the mortar
with seran wrap and add it to the fridge
Season roast
with an additional 2 teaspoons kosher
salt and 1 teaspoon black pepper, and place
on the rack in the pan.
Egg Salad
on a nest of Arugula or Rocket
with seven seeds and multigrain bread served
with a delicious kumato slices, lightly
seasoned with sea
salt.
Place the breaded shrimp
on the wire rack and
season generously
with salt and pepper.
Brush the halloumi cheese
with olive oil
on both sides and lightly
season with salt.
Put the vegetables and potatoes
on a roasting tray, toss through the oil, and
season well
with salt and pepper.
Season the hummus
with kosher
salt to taste, drizzle
with olive oil, and add another pinch of paprika
on top.
Spread
on a baking pan, toss in a little bit of olive oil, and
season with salt and pepper.
Coat the Chicken: Pat the chicken cutlets dry
with paper towels;
season with salt and pepper
on both sides.
To the pan, add the tomato paste, capers, 3/4 of the oregano and as much of the red pepper flakes as you'd like, depending
on how spicy you'd like the dish to be;
season with salt and pepper.
Place the potatoes whole
on a roasting pan and drizzle
with olive oil and
season with salt and pepper.
Put the drumsticks
on the rack and
season both sides generously
with salt and pepper.
Season the cod
on both sides
with salt and pepper.
I usually drizzle a little olive oil over the top and
season it simply
with a little
salt and pepper or a cajun spice like Tony Chachere's and cook it
on the grill.
We would have been happy to simply take these gorgeous steaks,
season them
with salt and pepper, toss them
on the grill, and enjoy the amazing flavor and juiciness that comes from the perfect marbling.
Arrange the kale
on the sheets and
season with salt.
When the oil begins to smoke lightly,
season the pork chops
on both sides
with salt.
Season the chicken
on both sides
with salt and pepper, then spoon a little of the remaining balsamic - honey mixture over each piece.
Toss squash
with 1/4 cup oil and place spread out
on a baking sheet;
season with salt and pepper.
Season with salt and pepper, and serve
with extra cheese
on the side, if desired.
Reheat
on low heat, mix everything well, adjust
seasoning with salt and pepper.
Toss kale (make sure it is dry)
with 1 tablespoon of oil and place spread out
on a different baking sheet;
season with salt and pepper.
Pour the other tablespoon of olive oil
on top and
season both pans
with salt and pepper.
Arrange the red onions, eggplant, red peppers and tomatoes
on a large baking sheet; drizzle
with 2 tablespoons olive oil and
season with salt and pepper.
Season with salt and pepper, sprinkle
with the paprika and set
on top of the vegetables.
Season the steak
with the kosher
salt and pepper and cook in the olive oil over medium - high heat until well - browned
on both sides, about 6 - 8 minutes per side, or the internal temperature reaches 145 degrees Fahrenheit.
They had us over for lunch one day last year and made onions this way: you cut an X almost all the way through the onion; drizzle
with olive oil;
season with salt and pepper; wrap it in foil and throw it
on the charcoal
with the rest of your meal.
Put the chopped vegetables
on a roasting tray and
season with salt and pepper.
Turn the heat up to medium and add the chicken,
season well
with salt and pepper, cook turning to brown
on all sides.
To make the salad add 2 cups of bagged spinach into a shallow bowl, thinly slice 1 small red onion and add to bowl, thinly slice 1 ripe tomato and add to the bowl, crumble about 4 ounces of goat cheese
on top and toss in 10 walnuts,
season everything
with sea
salt and freshly cracked black pepper and drizzle in the honey mustard vinaigrette
While sauce is boiling,
season chicken
with salt and pepper
on both sides, grease a skillet and cook chicken
on both sides 1 - 2 minutes over medium heat, just enough to brown the very outside.
Place the fish
on the sheet and
season both sides
with salt and pepper.
1) Peel and slice the onions thinly 2) De-seed red bell pepper and cut into small cubes 3) Saute red bell pepper cubes and sliced onions until onions turn slightly soft and transparent 4) Mix sauteed red bell pepper, onions, and corn together
with eggs, milk cream and cream cheese 5)
Season with salt, pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray
with olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling
with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down
on the shell so the juices spill out 12) Sprinkle top of tart
with a generous amount of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve
with a side of vegetable salad (optional)
Melt butter in small pot
with crushed garlic, liberally brush
on corn and
season with salt and coarse black pepper.
Season the pork chops
with 1/2 teaspoon each
salt and pepper and cook
on one side until golden brown, 3 to 4 minutes.
Add the chicken breasts,
season with salt and pepper
on both sides.
Brush olive oil
on both cut sides of the squash and
season with salt and pepper.
Just grab some chickpeas and throw them
on a baking sheet
with a tablespoon or so of olive oil, some
salt, pepper, and whatever
seasonings you want to add.