Sentences with phrase «sherry into»

Pour sherry into the pan and scrape bottom to get all the flavor from the vegetables, and add tomato paste, saffron, bay leaf, thyme, lemon, water and crushed lobster shells.

Pour the sherry into a large, lidded saucepan.

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.

-2 medium beets, peeled and cut into paper thin slices -1 small red onion, thinly sliced -3 tbsp sherry or red wine vinegar -1 / 4 cup olive oil, plus extra to finish -1 tsp sugar -1 - 3 tsp chili sauce or Tabasco -2 medium avocados, pitted and thinly sliced - micro greens, about a cup - mint and cilantro, about 1/4 cup of each roughly chopped -1 cup fresh or frozen peas, quickly blanched and refreshed - salt and black pepper to season

But then I came across this recipe, and just added the garlic, beans, tomatoes, sherry, and cumin — the onion was already in there — and it transformed my former bland dessert soup into a much more exciting soup with a southwest flair.

When they're whipped into submission with sweet sherry, sauteed shallots, and thyme, they're tough not to love.»

Whisk cornstarch, apple butter, sherry and soy sauce together in bowl until smooth, then stir into slow cooker.

Pour 2 tablespoons sherry vinegar into mixture with 1/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper; whisk to combine ingredients.

Cayenne - Infused Meat Marinade 1 teaspoon cumin seeds 1⁄3 cup olive oil 2 tablespoons lemon juice, fresh preferred 1 tablespoon soy sauce 2 tablespoons dry sherry 1 cup finely chopped onion 3 tablespoons finely chopped parsley 1 tablespoon finely chopped ginger 2 cloves garlic, minced 2 teaspoons ground cayenne chile 1 teaspoon ground paprika 2 teaspoons fresh oregano 1/2 teaspoon cinnamon Freshly ground black pepper The Brochettes 1 1/2 pounds boneless lamb, cut into 1 to1 1/2 - inch cubes, or substitute capybara 1 large bell pepper, stem and seeds removed, cut in1 1/2 - inch squares 1 small onion, cut in 1 1/2 - inch squares 12 cherry tomatoes 12 cremini mushrooms, stems removed Nutty Rice Pilaf 1⁄8 teaspoon saffron 2 tablespoons water 3 tablespoons blanched almonds 3 tablespoons pistachio nuts 2 tablespoons olive oil 1/2 cup vermicelli, broken into 1 - inch pieces 1 cup long - grain rice 1/2 teaspoon ground cayenne 2 1/2 cups chicken or beef broth 2 teaspoons Cayenne - Infused Meat Marinade, above

Matured in three different types of oak cask (sherry, traditional bourbon and new oak), the whiskey then goes into the large, handcrafted wooden Solera Vat.

3 pounds beef shank and / or chuck roast (I used 1 1/2 pounds each) 2 tablespoons canola oil 2 medium onions, chopped 10 cloves garlic, peeled and smashed 2 - inch piece ginger, thinly sliced 2 tablespoons fermented black beans 2 teaspoons five spice powder 2 tablespoons Sichuan bean sauce 1 tablespoon hot chili sauce 1/2 cup Shaoxing wine (vodka, vermouth, or sherry will also work) 1/3 cup low - sodium soy sauce 1/3 cup dark soy sauce 1 tablespoon rock sugar 2 cups beef broth 2 tomatoes, quartered 5 green onions, cut into thirds 3 dried chili peppers, optional 8 hard boiled eggs, peeled 1 tablespoon Sichuan peppercorns 5 star anise 2 cinnamon sticks 2 bay leaves 5 large carrots, sliced

He poaches fresh albacore tuna (yellowfin works too) before blending some of the cooked tuna into a sherry - vinegar aioli.

Dice it up somewhat small and toss it into the bowl with the capers, mustard, sherry vinegar etc..

3/4 -1 # fresh tomatoes, peeled and chopped, retaining liquid 7 large white mushrooms, cleaned well and sliced very thinly (keep stems) 2 ounces (1/2 cup) fresh green beans (or sugar snaps) sliced thinly on the diagonal into 1 1/4 ″ lengths 2 T peanut oil 2T sherry 5 1/2 cups chicken stock * 15 oz can creamed corn 4T cornstarch dissolved in 6T cold chicken stock 1 large egg white (I misread this and used a whole egg; it was delicious) sugar and salt (yes, you might need them both) 2 oz good, sweet and smokey ham, coarsely minced

Ingredients 2 tbsp olive oil 3 large leeks (white and pale green parts only), cut into 1 - inch pieces (4 cups) 1 1/4 cups chopped celery 1 tablespoon minced garlic 2 Granny Smith apples, peeled and cut into 1 / 2 - inch cubes 10 ounces pitted prunes, chopped into 1 / 2 - inch pieces 1/2 cup sherry or vermouth (or warm water to avoid alcohol) 6 cups (1 / 2 - inch) white bread cubes (soft Italian or French bread) 2 large eggs, beaten to blend 2 tsp crumbled dried sage 1 tsp chopped thyme 1/2 cup chopped flat - leaf parsley Large pinch ground cloves Large pinch grated nutmeg 1 cup (+ / --RRB- either beef, chicken or vegetable stock Kosher salt to taste Freshly ground black pepper to taste

The only things I can think of that I didn't differently: used homemade veg broth I had in the freezer (I'm vegetarian though my husband isn't and he thought the soup was great) used mixed dried mushrooms (you can get a large amount from costco for not too much - I keep them on hand for all my dried mushroom needs) did a healthy glug of sherry (more than the recipe) into the mushrooms when they were done sauteeing added spinach at the end to the soup For the dumplings, the only thing I did that was different than what many would do is use an egg from one of my hens - other than that I made them just as other people did but mine were full of flavor and could be eaten plain.

3 tablespoons sherry vinegar 1 teaspoon coarse Dijon mustard 1 small shallot, minced 1/4 cup extra-virgin olive oil Salt and freshly ground black pepper to taste One large bunch kale, stemmed and thinly sliced 1 medium kohlrabi, peeled and julienned (I sliced thinly with a mandolin, then cut into matchsticks) 1/4 cup whole raw almonds, lightly toasted and coarsely chopped 1/4 cup raisins or other dried fruit

For the garnish: 1 tablespoon Spanish extra-virgin olive oil 1 slice rustic white bread 8 plum tomatoes, with the seeds prepared as «fillets» 12 cherry tomatoes, halved 1 cucumber, peeled and cut into 1 / 2 - inch cubes 4 pearl onions, pulled apart into segments 2 tablespoons Spanish extra-virgin olive oil 1 tablespoon sherry vinegar Sea salt to taste 4 chives, cut into 1 - inch long pieces

A number of blends at various strengths were then tried before the Society's Tasting Panel selected a blend with a reduced strength of 50 % ABV which they describe as a «sherry - soaked cruise into paradise».

Ingredients 4 ounces dry chorizo, sliced 1/4 inch thick 2 tablespoons extra-virgin olive oil 6 whole chicken legs, split (3 1/2 pounds) Salt and freshly ground pepper 2 medium red bell peppers, cut into 1 / 2 - inch - thick strips 2 medium red onions, thinly sliced 6 large garlic cloves, thinly sliced 2 large thyme sprigs 1 cup cherry tomatoes, halved 3/4 cup dry sherry 2 teaspoons sweet paprika 3/4 teaspoon crushed red pepper One 9 - ounce package frozen artichoke hearts, thawed and pressed dry 2 tablespoons shredded basil Crusty French bread, for serving.

In typical Society style, the Exotic Cargo tasting notes read: «A wooden ship is sailing through the tropics with an exotic cargo of spices, scented flowers, medjool dates and mangoes... close your eyes and drift away on this sherry - soaked cruise into paradise.»

ingredients PORK MEDALLIONS: 3 tablespoons olive oil 2 pounds pork tenderloin (trimmed of excess fat, sliced into 1 / 2 - inch thick medallions) 1 large sweet potato (cut into 1 / 4 - inch thick half moons) 4 sprigs thyme 2 sprigs sage leaves 1 clove garlic (peeled, smashed) 2 tablespoons unsalted butter 1/2 cup chicken stock Kosher salt and freshly ground black pepper (to taste) ENDIVE, CRANBERRY AND BISCUIT SALAD: 1/2 biscuit recipe — http://abc.go.com/shows/the-chew/recipes/biscuits-michael-symon (or 6 store - bought biscuits) 1 cup fresh cranberries 2 cups rose wine 2 oranges (1 juiced, 1 segmented) 2 tablespoons sherry vinegar (divided) 1 tablespoon Dijon mustard 1/4 cup olive oil 2 heads endive (cored, thinly sliced) 2 tablespoons tarragon leaves Kosher salt and freshly ground black pepper (to taste) BEURRE ROUGE: 6 tablespoons unsalted butter 1 cup chicken stock Kosher salt and freshly ground black pepper (to taste)

1 cup dried cannellini beans 3 cups vegetable broth (see note above) 4 cups water 2 tablespoons extra-virgin olive oil Pinch salt 1 bay leaf 1/4 to 1/2 teaspoon Aleppo pepper 1/4 cup dry or medium - dry sherry 4 large thinly sliced shallots (about 1 1/2 cups) 1 medium butternut squash, cut into 1/2 inch cubes (about 4 cups) 1 5 - ounce package baby spinach 2 teaspoons sherry vinegar

ingredients PEPPER JAM: 4 large red bell peppers (stems removed, seeded, roughly chopped) 2 jalapénos (stems removed, sliced) 1 red onion (peeled, sliced) 2 cloves garlic (peeled) 1 orange (zested, juiced) 1 cup sherry vinegar 1/2 cup brown sugar 1 tablespoon whole mustard seeds 1 teaspoon kosher salt 2 tablespoons flat leaf parsley (chopped) GRILLED CHEESE: 8 slices sesame bread (sliced into 3 / 4 - inch thick slice) 8 tablespoons unsalted butter (softened) 1 cup Parmesan (freshly grated) 2 cups Fontina cheese (shredded) 16 pieces Salami (thinly sliced) Kosher salt and freshly ground black pepper (to taste)

ingredients MUSHROOM STOCK: 1 carrot (peeled, cut into 2 - inch pieces) 1 yellow onion (peeled, quartered) 1 fresh bay leaf 2 stalks celery (cut into 2 - inch pieces) 2 pounds leftover white button mushroom stems and cremini stems 1 ounce mixed dried mushrooms 10 cups water MUSHROOM SAUCE: 4 tablespoons unsalted butter 2 cloves garlic cloves (peeled, minced) 1 tablespoon thyme leaves (roughly chopped) 1/4 cup flour 2 cups mushroom stock 1/2 tablespoon sherry vinegar 1/4 cup heavy cream 2 teaspoons freshly grated nutmeg Kosher salt and freshly ground pepper (to taste) GREEN BEAN CASSEROLE: 2 pounds green beans (ends trimmed) 1/2 cup panko bread crumbs 1/4 cup Parmigiano Reggiano (freshly grated, plus more to garnish) FRIED SHALLOT: 1/2 cup flour 1/2 cup cornstarch 4 shallots (very thinly sliced) canola oil (for frying) Kosher salt (to taste)

Beet and Apple Salad Recipe 3 cups fresh arugula leaves 1/2 cup coarsely chopped roasted beets 1 small apple, cut into bite - size chunks 2 tablespoons chopped toasted hazelnuts 2 teaspoons extra virgin olive oil 1 teaspoon sherry vinegar Fine sea salt and freshly ground black pepper

ingredients GRILLED HAM STEAK WITH CORN AND HOT PEPPERS 4 ham steaks (about 7 ounces each) 2 tablespoons olive oil (divided) 4 ears corn (husked, kernels cut off the cob) 1 jalapeno or fresno pepper (sliced into thin rings) 1 tablespoon oregano leaves (thinly sliced) 1 cup cherry tomatoes (halved) sherry vinegar (to taste) Kosher salt and freshly ground black pepper (to taste)

As a New Yorker, I'm lucky to be able to pop into Despaña in Nolita, which sells a few styles, from the daily workhouse that is Montegrato brand Jerez sherry vinegar (not available online) to the slightly sweet 8 - year Olorosso to the thicker, more syrupy 16 - year - aged Pedro Jimenez vin, and will let you taste them all.

caramelized onion cream ingredients: 1 tbsp oil + extra if needed 1 medium cooking onion, sliced into thin half moons 1 - 2 sprigs of thyme, leaves chopped (optional) 1 - 2 cloves of garlic, sliced big splash of sherry vinegar salt + pepper 1 can of full fat coconut milk, chilled overnight

Green Spot Château Léoville Barton is initially matured in a traditional mix of ex-Oloroso sherry, new Bourbon and ex-Bourbon barrels and then transferred into the ex-Bordeaux wine casks for between 12 and 24 months.

Working in two batches as necessary, blend vegetables, juice, and bread at high speed, slowly drizzling olive oil and sherry vinegar into blender as it blends.

Servings: 6 Recipe by: Stewart Dietz for Food & Wine Magazine Ingredients: 1 pound peeled butternut squash, cut into 1 / 2 - inch dice (3 cups) 6 tablespoons extra-virgin olive oil Salt Freshly ground pepper 2 cups Whole Grain Einka (einkorn) 10 ounces Tuscan kale, stemmed, leaves sliced crosswise 1/4 inch thick (4 cups) 2 tablespoons sherry vinegar 1/2... Continued

You haven't gotten into the cooking sherry, you read this right.

Guests are welcomed into the relaxed reception / lounge area complete with complimentary sherry and port, generous seating, internet facilities and extensive reading material.

Reponses were converted into units e.g., 1/2 pint of «beer, larger, or cider» reflects 1 unit, one glass of wine reflects 2 units, one pub measure «spirit» reflects 1 unit, «other alcoholic drinks» reflects 1 unit, and «low alcoholic drinks» reflects 0.5 of a unit; «sherry and others» reflects 1 unit; and «ready mix drinks» reflects 1.5 units.

Tip the browned lamb into a sturdy roasting tin, around 25 x 30 cm or so, and add the remaining tablespoon oil, the garlic, half the ginger and half the chilli with 1 tablespoon of soy sauce and the shaoxing rice wine or sherry.