Sentences with word «mignonette»
"Mignonette" is a word that refers to a type of sauce or condiment made with vinegar and black pepper. It is often used to enhance the flavor of seafood dishes like oysters or fish. Full definition
In this recipe, the oysters are served with a spiced - up, California - style version of mignonette sauce inspired by the folks at Hog Island Oyster Company on Tomales Bay in Northern California.
eatingwell.com
Just as oysters are enjoyed best by the dozen (with a squeeze of lemon and a drop of mignonette sauce), books should be savored by the thousands.
EVENT: Josh's Birthday Dinner; New Year's Eve At - Home Prix Fix Dinner VENUE: Phoebe's Apartment, Flatiron PARTY SIZE: 2 TYPE: Elaborate 3 - Course Celebratory Dinner MENU: Oysters with Mignonette Sauce; Crispy Shrimp with Cilantro - Harissa Aioli; Grilled Chermoula Lamb Chops with Cumin Yogurt Sauce; Spinach Orzo
Oysters — Torkes or Netarts and Eld Inlet ($ 3 each)-- are incredibly fresh and served on the half shell with champagne mignonette.
Why drown your raw oysters in ketchup and horseradish when this lime - and - ginger mignonette will accentuate, not mask, the flavors of the meat?
A classic mignonette — made with red wine vinegar, black pepper, and shallots — is good and all, but restaurant riffs with Asian pear and kombu are inspiring us to switch it up.
Favorites from the night included barMASA's Tuna Toro Caviar, Sage's Kushi Oyster with aged tequila mignonette, and Julian Serrano's Coca Vegetarian — a Spanish pizza made with aioli, tomato, onion and pisto.
The dinner starts with $ 100 imported king oysters with an Opus One wine mignonette sauce.
Classically oysters are served raw on the half shell with a little mignonette sauce, which refers in French to «black pepper,» but you can also enjoy them without any sauce at all.
A good mignonette can not be undervalued.
«One of my top three favorite things to eat is Buffalo chicken wings, but we are a restaurant, not a dive bar,» Daniel Serfer, chef and owner of Mignonette in Miami, says in defense of the Buffalo scallop dish on his menu at the uptown location.
OLD BAY Mignonette Courtesy of McCormick Director of Culinary Science and Executive Research Chef Gary Patterson †
Three Oysters on the Half Shell from Honeysuckle Oyster Farm, with Pickled Onion Mignonette and Citrus
You eat the oyster, and you're like, this is why French people invented mignonette.»
hi to the fan are cross the word SIMON MIGNONETTE was not good in that way my may comment we have to give change to bodan as well to give he own talent too give he a change not a league cup we have to give to the EPL leagues well Simon was not good as goalkeeper in this movement some thing wrong with he the way of perform
Mignonette Bridal's dresses are finished with beautiful lacy details and buttons with amazing statement backs.
It begins with a simple assignment: Captain Tom Dudley is hired to take the yacht Mignonette to Australia.
A traditional mignonette (a classic vinaigrette for oysters) calls for shallots, but I like the bolder flavor of red onion with the grilled prosciutto.
The French fizz was drizzled onto the raw bivalve in place of mignonette dressing, and it all slid deliciously down my gullet — again and again and again.
Shellfish are the stars of the restaurant's summer appetizers, from Chatham oysters with melon, pickled cucumber pears and champagne mignonette; to jumbo lump crab cake with Old Bay power, celery and Tabasco vinaigrette; to lobster bisque with lobster mousse, cardinal foam and mini popover.
Mixed with lemon juice and pepper, the frozen watermelon puree is a delicious riff on a classic mignonette.
Shawn McClain's Sage served up Kushi Oyster with aged tequila Mignonette and tobacco pearls; Crispy Meyer Lemon Risotto with whipped triple crème; Braised Veal Cheeks with bone marrow flan and smoked polenta and Absinthe Macaroons for dessert.
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By the way, according to my resident French expert, «mignonette» translates roughly into «cute, small, and tasty», and that's exactly what this is.
I had a mignonette at a restaurant on Saturday night made with Sherry vinegar.
Make the mignonette at least 4 hours ahead of time, preferably a day or two, which allows for the flavors to blend, and the shallots to mellow.
People can scoop a small amount of the mignonette (1/8 of a teaspoon or so) onto their oyster before eating.
Usually the mignonette sauce is served in a small bowl with a small spoon, alongside the oysters on a platter (or as the French say, «plateau de coquillages»).
The oyster bar offers a variety of east and west coast oysters served with fresh horseradish and mignonette, peel - and - eat Georgia shrimp, and some small plates cooked in the wood - fire oven.
A classic accompaniment to raw oysters, mignonette sauce made with shallots, vinegar, and white pepper.
For the mignonette sauce: Mix together the red wine vinegar, shallots and 1 teaspoon white pepper.
I truly enjoy oysters... fried oyster po» boys, grilled oysters, oysters Rockefeller, Devils on Horseback and the best — raw on the half shell with a spritz of fresh lemon and a dash of hot sauce or with a mignonette or cocktail sauce.
1 dozen oysters (or more) For the mignonette sauce: 1/2 cup cider or white wine vinegar 2 tablespoons finely minced shallots 1 tablespoon dark brown sugar 1 teaspoon fish sauce 1/2 teaspoon crushed red pepper flakes Combine the vinegar and shallots in a small mixing bowl.
In accordance with the distinctive local lingo, the group has been dubbed «The Muthas and the Othas,» the «othas» bearing the names of five other sauces that complete a New Orleans menu: Remoulade, Ravigote, Bordelaise, Mignonette and Cocktail (the only male out of the ten.)
Remove from the grill and spoon the mignonette sauce atop the oysters.
FOR THE MIGNONETTE: Whisk together the oil and parsley in a bowl.
Spoon mignonette over each oyster, and pour the remaining mignonette into a small serving bowl, which gets passed around the table.
Tuck into a feast of prawns, lobster, king crab, mud crab, oysters and scallops accompanied by a selection of delicious sauces including ponzu, Mary Rose, mignonette, nam jim, and more.
That's the case of the Mignonette, which capsized on its way to Australia and whose shipwrecked crew faced tough choices in an under - provisioned lifeboat.
Mignonette (250 mL) A quarter of a litre, a third of a bottle, one imperial cup.