1 avocado, peeled and pitted 1/2 cup mayonnaise (preferably homemade) 1/2 cup sour cream or yogurt 5 or 6
anchovy filets, chopped 2 tablespoons chopped green onions 2 tablespoons chopped cilantro 1 tablespoon lemon or lime juice 1 clove garlic, chopped Salt and pepper to taste Cream all ingredients in a food processor or blender and refrigerate for up to 24 hours in an airtight container.
The brininess from
the anchovy filets and the sharpness of the garlic blend so naturally and deliciously here to the point of serious — and welcomed — intoxication.
Dressing: 1/4 cup fresh lemon juice 4 - 6
anchovy filets, rinse, pat dry and finely chop 1 tablespoon Dijon mustard 2 garlic cloves, finely minced 1 1/2 teaspoons Worcestershire sauce 1/4 cup freshly grated Parmesan cheese 3/4 cup extra virgin olive oil Kosher salt Fresh ground black pepper
2 cups cherry or grape tomatoes 1/3 cup almonds, lightly toasted 1 clove garlic 12 basil leaves 1 - 2
anchovies filets (or to taste) 2 tsp capers 1 pinch crushed red pepper 1/4 cup freshly grated Parmesan cheese 3 Tbsp extra-virgin olive oil 1 pound whole wheat penne pasta Coarse salt and freshly ground pepper
1 garlic clove 1
anchovy filet 1 tsp.
The anchovies filets are arranged over... Read more →
the dressing: + 1
anchovy filet + 2 cloves garlic + 1/4 avocado + 1/4 preserved lemon, meat only + 1 t dijon mustard + 1/4 cup fresh lemon juice + 1/4 cup algae oil or olive oil
I heat up a little olive oil and a pat of butter in a pan, then throw in
an anchovy filet or two and a sprinkling of chile flakes.
Not exact matches
Grilled salmon or trout with umami relish * (Brush olive oil on the skin - side of two salmon or rainbow trout
filets; grill skin - side down until almost cooked through and then brush with a relish made from 1/4 freshly grated parmesan cheese, 1 tablespoon tomato paste or ketchup, 2 teaspoons finely chopped
anchovies, 1 tablespoon soy sauce or tamari and 2 tablespoons extra virgin olive oil.
Chocolate and
anchovies might not sound like a good combination, but the rich, slightly bitter unsweetened chocolate and the salty fish
filets complement each other surprisingly well.
Heat some olive oil in a large sauté pan over medium heat, add the garlic cloves and
anchovy, breaking up the
filets with the back of a wooden spoon, and cook until soft and fragrant, about a minute.