Heat coconut oil in skillet and lightly brown fish fillets
after seasoning with pepper & salt.
Not exact matches
After prep proceed to cook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in butter for just a few seconds / Add 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so /
Season lightly now
with salt &
pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered,
with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust
seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish
with fresh herbs like cilantro, dill or parsley, a slice of lemon.
So
after some trial and error, I decided that I would simply mix the lemon
pepper seasoning with some melted butter and baste the wings
with that once they were good and crispy.
btw... I make Kreplach every year... I stick a piece of flanken in my chicken soup, and save
after draining the soup... saute a large onion in a little... ssshhhhhh... chicken fat, that I skim from the soup... ok... you can use canola oil... shred in the flanken,
season to taste
with kosher salt and freshly ground black
pepper.
After an hour, taste and
season with salt and
pepper to taste.
Always in the mood for salty stuff
after a night of drinking, I had Bryan's Brutal Tacos — three soft corn tortillas stuffed
with seasoned seitan, corn,
peppers & onions, and spicy salsa, served
with vegan sour cream, tomatoes, guacamole, black beans, and lime wedges for spritzing.
After cooking the onions for a total of 20 minutes, add 1/2 teaspoon of dried thyme, 1/2 teaspoon of dried parsley,
season with sea salt and freshly cracked black
pepper, and add 1/2 cup of white wine, turn the heat to a medium - high and mix everything together and cook for about 2 minutes, then add the 3 1/2 cups of vegetable stock into the stock pot and mix it all together, once the stock begins to boil lower the heat to a LOW and let it simmer for exactly 15 minutes
Meanwhile, thinly slice 2 cloves of garlic and thinly slice 2 large onions, heat a sauce pan
with a medium heat and add 2 tablespoons of extra virgin Spanish olive oil, once the oil get's hot add the sliced garlic and onions to the pan, you want to mix this occasionally,
after about 15 minutes, add a 1/4 teaspoon of white sugar (helps to caramelize the onions) and continue to mix occasionally,
after 20 minutes
season the onions
with 1/2 teaspoon of dried thyme, sea salt and freshly cracked black
pepper, mix everything together and transfer the caramelized onions to a plate and set aside
To make the spicy tomato sauce finely mince 2 cloves of garlic, finely mince 1 small dried cayenne
pepper and finely dice 1/2 of an onion, then heat a frying pan
with a medium heat and add 2 tablespoons of extra virgin Spanish olive oil, once the oil get's hot add the minced garlic and minced cayenne
pepper, mix
with the oil and immediately add the diced onions, cook for about 3 minutes, then add 1 1/2 cups of tomato puree,
season with sea salt, freshly cracked black
pepper, a pinch of white sugar and 1 bay leaf, mix everything together,
after about 5 minutes add a 1/4 cup of white wine, mix it all together and lower the fire to a LOW heat
After cooking the pumpkin for 20 minutes, add 1/2 teaspoon of dried thyme, 1/4 teaspoon of smoked paprika,
season with sea salt and freshly cracked black
pepper, and mix everything together
After 1 1/2 hour remove the baking tray from the oven, unwrap the aluminum foil and add the potatoes (cut into wedges and
seasoned well
with salt and
pepper).
After tossing
with pasta (see note), add the capers if using and toss through,
season to taste
with additional salt and
pepper, and garnish
with toasted pine nuts and a drizzle of extra virgin olive oil if desired.
About 3 minutes
after adding the roasted red bell
pepper add 1/4 cup of tomato puree to the pan,
season with sea salt and mix
After 5 minutes of cooking add the sliced mushrooms to the sauce pan,
season everything
with sea salt and freshly cracked black
pepper and mix everything together, cook for about 2 minutes, then add a 1/2 teaspoon of smoked paprika, mix it
with the rest of the ingredients and then add 1 cup of water into the sauce pan,
season with a little more sea salt and turn up the fire to a high heat
Once the oil get's hot, add the minced garlic and the minced cayenne
pepper to the pan, mix, and
after 15 seconds add 1 cup of tomato puree, 1/2 teaspoon of smoked paprika, a pinch of white sugar,
season with sea salt and freshly cracked black
pepper, mix everything together, and lower the fire to a LOW heat
After seasoning it all
with a good amount of salt, some cayenne
pepper and crushed cumin seeds, you have a fragrant, crunchy, savory snack that you'll want to serve well beyond the holiday
season.
Once the oil get's hot, add 2 fillets of fresh cod to the pan, skin side down,
after cooking for about 5 minutes,
season the top of each fillet
with sea salt and freshly cracked black
pepper and flip them around, cook for about 1 minute and then remove the fillets from the pan and set aside
Once the oil get's hot add the minced garlic and the diced onions, mix
with the oil and cook for about 3 minutes, then add the diced bell
peppers and continue to mix,
after about 5 minutes add the chopped shrimp,
season with 1/2 teaspoon of dried thyme, 1/2 teaspoon of smoked paprika, a generous pinch of sea salt and freshly cracked black
pepper, mix everything together and cook for another minute and a half, then add 1/2 cup of water, once the water begins to boil add 1/2 cup of couscous, mix everything together, place a lid on the sauce pan and turn off the heat,
after 5 minutes of steaming remove the lid and fluff up the couscous
with a fork
To make the the mojo picon sauce add a 1/2 inch thick slice of baguette bread and 2 cloves of garlic to a baking tray and into a pre-heated oven, bake and broil option 210C - 410F for 15 minutes,
after they have slightly cooled add the toasted bread and roasted garlics to a tall plastic cylinder or food processor, also add 1 clove of raw garlic, 2 jarred roasted red bell
peppers, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of dried cumin, 1 teaspoon of white wine vinegar, 2 tablespoons of water, 1/4 cup of extra virgin Spanish olive oil and
season everything
with sea salt and freshly cracked black
pepper, using a handheld mixer or food processor, puree everything until it's well pureed, then transfer to a bowl and set aside
Heat a paella pan or large frying pan
with a medium - high heat and add 1/3 cup of extra virgin Spanish olive oil, once the oil get's hot
season it
with sea salt and add the cut squid into the pan, mix it around and cook for 2 minutes, then remove the squid from the pan and set it aside, add the onions and garlic into the pan and mix
with the oil,
after 1 minute add the red bell
pepper, mix and cook for 3 minutes, then add 1/2 cup of tomato puree,
season everything
with a generous 1/2 teaspoon of smoked paprika, a generous pinch of sea salt and a hint of freshly cracked black
pepper, continue to cook for 2 minutes, then add the squid back into the pan, add 2 1/2 cups of fish broth and the saffron, gently mix everything together
After 30 minutes take the bell
peppers out of the oven, lightly
season them
with sea salt in the inside and place them in a dish, stuff each one
with the couscous and place a seared shrimp on top of each stuffed
pepper, garnish
with fresh thyme
Using the same pan
with the same heat, add the minced garlic and diced onions to the pan and mix, scrapping the pan to get all the left - overs from the seared scallops, this will give the sauce a ton of flavor,
after cooking the garlic and onions for 2 minutes add 1/2 cup of Spanish Cava (or any other type of sparkling wine), 1 tablespoon of fresh parsley and
season wth sea salt and freshly cracked black
pepper, 2 minutes later add 1/2 teaspoon of fresh lemon juice,
after a total of 5 minutes cooking time since you added the sparkling wine, turn off the fire, the sauce should have reduced by half
After seasoning to taste
with salt and
pepper, I ladled it into our bowls and topped it
with more fresh chopped dill.
According to some sources, the Carib and Arawak Indians used
pepper juice for
seasoning, and
after the «discovery» of chile
peppers by Europeans, slave ship captains combined
pepper juice
with palm oil, flour, and water to make a «slabber sauce» that was served over ground beans to the slaves aboard ship.
After you've dried them,
season your naked greens
with salt and
pepper.
Toss squash, onion, chile, garlic, coconut oil, and vadouvan in a large bowl until squash is coated (it's okay if the oil solidifies
after tossing);
season with salt and
pepper.
After an unbearably long time of waiting, move the potatoes around and
season lightly
with salt and
pepper.
Sprinkle evenly
with salt and
pepper after cutting in so the yolks get
seasoned, too.
Cut a lemon into thin wheels and top off your fillet
after seasoning it
with salt and
pepper.