Place
the peppers in a glass bowl and cover.
Not exact matches
Whisk the vinegar, mustard, garlic, 1 teaspoon salt, and 1/2 teaspoon
pepper together
in a small
bowl or
glass measuring cup.
Meanwhile,
in a small
bowl or
glass measuring cup, whisk together the vinegar, lime juice, honey, sesame oil, red
pepper flakes, and sesame seeds.
To make the dressing:
In a small
bowl or
glass jar combine the olive oil, lime juice, balsamic vinegar, crushed red
pepper, salt and
pepper.
In a
glass measuring cup or
bowl, whisk together the tamari, maple syrup, sesame oil, sesame seeds, ginger, and red
pepper.
In a 2 cup
glass measuring cup, or a similar
bowl, mix the lemon juice, vinegar, honey, Za'atar, salt and
pepper.
Whisk the lime juice and zest, vinegar, mustard, chipotle powder, honey, salt and
pepper together
in a
glass bowl or measuring cup.
Rub the duck legs all over with the split garlic cloves and put them
in a
glass bowl with the salt,
pepper, bay leaves, and thyme.
In a medium
glass bowl, combine the steak, lemongrass, half the garlic, the oil, 1 1/2 tablespoons of the lemon juice, 3/4 teaspoon of the sugar, the salt, and black
pepper.
In a small
glass bowl, combine the fish sauce, the remaining 1 tablespoon lemon juice, garlic, and 2 teaspoons sugar, the water, vinegar, and red -
pepper flakes.
In a
glass mixing
bowl, whisk together the flour, baking powder, baking soda, sugar, salt, and cayenne
pepper.
In a large
glass or stainless steel
bowl, combine the bell
peppers, salmon and scallops with the egg mixture and blend well until the seafood is coated with egg.
Once
peppers are done, place them
in large
glass bowl and cover with top or saran wrap for about 5 minutes, or until cooled down.
Combine scallops, cherry tomatoes, serrano chile
peppers, chopped fresh cilantro, red onion, orange juice, lemon juice, lime juice, coconut, and salt,
in a nonreactive (stainless steel or
glass)
bowl.
In a plastic or
glass bowl, whisk together the rice vinegar, ginger, garlic, red chili paste, cayenne
pepper, and Sriracha sauce.
In a small
glass or stainless - steel
bowl, whisk together the lemon juice, thyme, 1/2 teaspoon each of the salt and
pepper.
In small
bowl or
glass measuring cup with handle, combine zest, juice, 3 tablespoons oil, salt, black
pepper to taste, and parsley.
KITCHEN AND DINING SOURCES paint color: Farrow and Ball Cornforth White pastry board, Williams Sonoma
pepper mill, Crate and Barrel shelves, Savafieh pitcher, BHLDN measuring hedgies, Anthropologie gold flatware, West Elm dot mugs, West Elm mixer, Kitchenaid rug, Dash and Albert clock, Wisteria art, Paris
in Color werk jars, West Elm mixing
bowls, Williams Sonoma gold
glasses, Jayson Home jute rug, West Elm dining table, Crate and Barrel giraffe, Animal Print Shop runner, Williams Sonoma candle holder, CB2 napkins, Williams Sonoma brass urchins, Furbish