Delgaze
pan with sherry and stir in butter.
Deglaze
the pan with sherry or wine and stir 1 to 2 minutes.
Deglaze
the pan with the sherry vinegar, then add the tomatoes, oregano and sugar.
Add the chard leaves and deglaze
the pan with the sherry wine.
Using a wooden spoon, deglaze
pan with sherry wine vinegar.
Not exact matches
Once the mushrooms have browned and shrunk in size, they're combined into one
pan and hit
with a good amount of salt, a couple tablespoons of freshly chopped sage and a generous splash of dry
sherry.
in the
pan with the remaining onion mixture, add in the diced tomato, tomato paste, brown sugar, and
sherry wine vinegar.
I deglazed the
pan with a splash of
sherry, then cooked the potatoes in chicken stock as recommended.
Turn sprouts over and season
with the salt, pepper and 2 tablespoons of the
sherry vinegar (be careful when you add the vinegar to the hot
pan).
Entrées I tasted included the 1855 Steak Frites ($ 32) featuring premium 1855 beef famous for its exquisite marbling, served
with bordelaise, wild mushroom, hand cut fries and truffle aioli; Hot Pot ($ 23)
with mussels, clams, sea bass, fingerling potato and leeks in a rich cioppino broth and a baguette side; Pot Roast ($ 22)
with tender and meaty braised short rib bursting
with flavor and plated
with the hearty combination of confit carrots, pearl onion, red potato and
pan jus; and a fresh and flaky Grilled Wild Salmon ($ 24)
with lemon potato cake, grilled asparagus, and a
sherry honey glaze.
Highlights include Higadillos de Pollo (
pan fried chicken livers in cream
sherry sauce), Gambas al Diablo (prawns
with garlic, chilli and white wine) or Calamares con Salsa Rojo (squid
with lime and red pepper salsa).