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.
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.
Not exact matches
-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
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 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
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
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