Sentences with phrase «charred bits»

In the pictures, it looks like there are crispy, slightly charred bits (YUM) on the outside of the roast.

You don't have to rub the chicken with chimichurri before roasting it, but I really like the little charred bits of herbs on the skin.

The tangy, spicy, brilliantly red tandoori sauce infuses the tofu with gorgeous flavor, and the blackened, charred bits add even more deliciousness.

About 1 8oz jar of sweet roasted red peppers — remove all the black, charred bits with a spoon and cut into long slices

(It's okay if a few charred bits get into the mixture.)

It's okay if a few charred bits get into the mixture.

The second part, however, is really the key to the smoky, charred bits and pop of moisture that put these grilled shrimp over the top.

Wipe out the pan with a paper towel to remove any charred bits.

Grill until caramelised and you get charred bits.

Remove skin by rubbing the charred bits with a paper towl.

You'll notice a few charred bits in the photos.

Place onto the hot grill and rotate every couple of minutes until cooked through with a few charred bits.

I've done this before with moderate success (minus the charred bits).

Not exact matches

Cook your pasta shells according to package instructions and grill your corn on the cobb in either your oven or in your cast iron skillet with a bit of olive oil to get some charred marks.

Then cubed sweet potatoes and zucchini quick sautéed with olive oil salt and pepper until a bit charred.

Just cut them in half and let them get a bit charred on a hot grill (or grill pan).

The broccoli is going to look a bit charred when it's done, but it's SO GOOD that way!

For the best results, when cooking the aubergine, either char it on the barbeque or over the gas hob — the latter may look a bit unconventional as you drop the aubergine right in the flames ---LSB-...]

I paired the roasted cauli with beautifully sweet roasted red pepper — Another vegetable that benefits from a stint in the oven, it gets ultra sweet and takes on a slightly smoky taste if you leave it in long enough to pick up a bit of a char.

This bang bang cauliflower tacos recipe features crispy baked cauliflower bites and delicious sweet chili coleslaw wrapped in a warm, charred tortilla with an additional drizzle of that bangin sauce.

March was rather chilly, and the local stands in town have still been selling freshly roasted marrons to snack on with cold fingers that become just a little bit browned from peeling open the charred nuts.

And while it may feel a bit wasteful to throw food in the trash, tossing out burned garlic, charred nuts, or smoking oil is the right thing to do.

For your vegetable side, drizzle the extra sugar snap peas leftover from Tuesday with a bit of olive oil, pop them in a grill basket, and grill just until lightly charred — they'll be delicious with the salmon.

It is so much better with that little bit of char on it.

We especially like leaving it in the oven a bit longer, even under broil for just a bit until it kind of chars and gets crispy.

Our smoked brisket already has a little bit of heat, so we're going all out for this spicy taco with smoky charred tomato salsa and tangy pickled jalapeños.

Once warmed through and a bit charred, place one tortilla on each plate.

Slice zucchini, toss with a bit of olive oil and grill until slightly charred.

Asparagus also gets crisped up a bit and nicely charred which I love.

Stir often and cook until the peppers are a bit charred.

Chicken / Poultry Tortilla Chicken with Lime Crema Creamy Chicken Enchiladas (Easy) Prosciutto Wrapped Chicken Thighs Southwest Chicken Tacos with Charred Corn Chicken with Balsamic Mushrooms Easy Chicken Cassoulet (Cooking for Two) Chicken Mediterranean Chicken in Lemon Marinade Chicken Veronique Crockpot Chicken with Black Beans and Corn Buffalo Cream Cheese Chicken Crockpot Garlic Brown Sugar Chicken Chicken & Broccoli Casserole Chicken in Basil Cream Cream Cheese Chicken Enchiladas Guilt - Free Chicken Quesadillas Buffalo Wing Bites Creamy Chicken Pockets Saucy Crockpot BBQ Chicken From - Scratch Chicken and Rice Soup Summer Turkey Salad

Peel the poblano and rinse off any small bits of charred skin, remove the stem and seeds, and dice it.

Sprinkle with a bit of salt and roast for 15 - 20 minutes or until they are slightly charred.

Heat a bit of olive oil in a large pan and grill the zucchini strips until soft and lightly charred, tossing regularly so that they all come in contact with the bottom of the pan.

After a good charring in the skillet, kale stems add a tender - crisp bite and touch of smokiness to this healthy vegetarian kale salad.

I just love that little bit of smoky char the grill gives it.

Yes, you can just cook them in the oven, but that hour on the grill gives them so much flavor from the smoke, and a little bit of char on the edges of the meat.

As you can see from the photos, we like to slightly char our tortillas for a bit of extra flavor.

Preheating your grill basket is like preheating your wok on your stove, it ensures your vegetables will get a good char and stay a bit more crisp.

2 tbsp olive oil + 1 tbsp white wine vinegar + 1/2 c Greek yogurt + 1 charred poblano The most nuanced of them all involves just a little bit of heat and a blender.

The heat from the grill softens up the bok choy, but also gives it a little bit of char, which I love.

Grill for a few minutes on each side until you see the vegetable soften a bit and start to char.

To get a bit of char on the scallions, turn on the broiler for 5 minutes.

Brush both sides of the pita with a bit of olive oil and cook until crisp and slightly charred.

Pull off charred skin by hand, and dip chiles in water to remove blackened bits.

The sophisticated lounge offers bites including charred octopus, duck confit tostadas, shrimp ceviche and caviar cones.

Also impressive was the side dish ordered to accompany this entrée — Grilled Asparagus with just the right amount of char that was topped with a shirred (baked) egg and sprinkled with crispy prosciutto bits.

Senior food editor Alison Roman also likes them charred, pickled, or cooked like celery, so they retain a bit of their crunch.

However you do Autumn — whether you're slipping into your flip flops like me, or tugging on your cozy Hunter rain boots, there's no better way to return to the table than with this hearty salad of tender - crisp grilled asparagus, sweet Vidalias kissed with a bit of char, ripe succulent figs, toasty hazelnuts, an earthy flutter of fresh thyme leaves, and a drizzle of rich, aged balsamic.

Siu Mai 31st May 2012By KurtPhotography by Adam These little bite - sized morsels are my absolute favourite item from the yum char menu.