Tender chunks of cold water lobster meat,
seasoned with sherry, and pressed between tarragon egg pasta above and tomato egg pasta below.
Not exact matches
(Those casks are made of Spanish oak then
seasoned for 18 months
with dry Oloroso
sherry, then shipped up to Scotland, where they're filled
with Macallan's whisky.
The lactic tang
with the
sherry vinegar, oil, honey and
seasoning is absolutely delightful.
I used Maria Valley Style
Seasoning for grilling steaks and glazed them
with Suzie Q's
sherry citrus rib glaze.
Season to taste
with kosher salt and serve immediately, drizzling
with extra virgin olive oil and a a few drops of
sherry vinegar.
Remove the chili from the heat and stir in the
sherry and
season with salt.
Add dry
sherry and reduce for a couple of minutes and then add vegetable stock, along
with flavored
seasoning (if using).
Flip them over,
season them
with salt and pepper, and add some
sherry vinegar.
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).
Season with salt, pepper, and
sherry vinegar to taste.
Add the potato cubes to a medium sized bowl, the finely diced shallots, a generous pinch of freshly chopped parsley, 1 teaspoon of
sherry vinegar, 3 tablespoons of extra virgin Spanish olive oil,
season with sea salt and freshly cracked pepper, and toss everything together
For the
sherry vinaigrette: Combine the ingredients, and adjust the
seasonings with additional salt and pepper as necessary.
Add the tomato, vinegar,
sherry, and
season to taste
with salt.
Toss
with the
sherry vinegar mixture and taste for
seasoning.
Put them in a roasting tray, sprinkle
with the
sherry vinegar and
season.
This Paleo Wild Mushroom Saute recipe is made
with portobello, shiitake and oyster mushrooms, garlic, white onion and parsley and is
seasoned with lemon juice, sea salt, walnut oil and
sherry wine.