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
Ingredients: 1 onion, chopped 1/4 cup olive oil 2 carrots, diced 2 stalks celery, chopped 2 cloves garlic, minced 1 teaspoon dried oregano 1 teaspoon ground cumin seed 1 bay leaf 2 cups dry lentils 8 cups water 2 tablespoons
sherry vinegar salt to taste ground black pepper to taste 2 Tablespoons NW Elixirs Hott Sauce # 1 Instructions: In a large soup pot, heat oil over medium heat.
Not exact matches
In the jar of a blender, place 6 oz of the blueberries along with the
sherry vinegar, honey and
salt and blend.
-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
1 Steak
Salt and pepper 1 cup lightly packed flat leaf parsley, chopped 3 cloves garlic, minced 1/2 tsp freshly ground pepper 1/2 tsp chili pepper flakes 2 tbsp fresh oregano leaves, chopped 1 tbsp fresh cilantro, chopped 2 tbsp shallot or onion, minced 3/4 cup vegetable or olive oil 3 tbsp sherry wine vinegar, or red wine vinegar 3 tbsp lemon juice 1/2 tsp salt 1 stick unsalted butter 2 tbsp chili powder 1/2 tbsp fresh ground cinnamon (up the cinnamon if using already grated or gro
Salt and pepper 1 cup lightly packed flat leaf parsley, chopped 3 cloves garlic, minced 1/2 tsp freshly ground pepper 1/2 tsp chili pepper flakes 2 tbsp fresh oregano leaves, chopped 1 tbsp fresh cilantro, chopped 2 tbsp shallot or onion, minced 3/4 cup vegetable or olive oil 3 tbsp
sherry wine
vinegar, or red wine
vinegar 3 tbsp lemon juice 1/2 tsp
salt 1 stick unsalted butter 2 tbsp chili powder 1/2 tbsp fresh ground cinnamon (up the cinnamon if using already grated or gro
salt 1 stick unsalted butter 2 tbsp chili powder 1/2 tbsp fresh ground cinnamon (up the cinnamon if using already grated or ground)
Season to taste with kosher
salt and serve immediately, drizzling with extra virgin olive oil and a a few drops of
sherry vinegar.
1/4 cup thinly sliced shallots
Salt 4 cups cubed roasted chicken (optionally, with skin) 3 tablespoons chopped roasted red peppers 1 small jar (6 oz) marinated artichoke hearts (drained thoroughly), coarsely chopped 1/4 cup roughly chopped smoked almonds 3/4 teaspoon dried thyme 1 tablespoon whole - grain mustard 1 tablespoon
sherry vinegar 1/4 cup extra virgin olive oil (I used California Olive Ranch Miller's Blend) Freshly ground black pepper
1/3 cup plus 2 tablespoons extra-virgin olive oil 1/2 cup chopped cilantro 1/2 small red onion, minced 1 jalapeño, minced 3 tablespoons
sherry vinegar 2 tablespoons chopped basil 2 tablespoons chopped parsley 3 garlic cloves, minced 1 teaspoon chopped thyme 1 teaspoon red pepper flakes 1/8 teaspoon cayenne pepper kosher
salt freshly ground black pepper 1 1 - lb sushi - grade tuna steak 6 oz baby arugula 2 avocados, pitted, peeled and sliced
1 large (12.5 ounce) cucumber 1 small bunch of dill, stems and leaves, chopped finely (about 1 generous tablespoon) 1 tablespoon
sherry vinegar 3/4 teaspoon sugar 1/2 teaspoon kosher
salt 1/4 teaspoon freshly ground black pepper
1 orange, juiced 1/4 cup white balsamic
vinegar or
sherry vinegar 1/2 cup really good olive oil, divided 2 tsp
salt, divided 5 large carrots, peeled and diced 2 large celery stalks, diced 4 large onions, chopped finely 4 shallots, chopped finely 1/2 cup dried cranberries 1/2 cup dried raisins 1/4 cup sunflower seeds 1/4 cup pumpkin seeds 1/4 cup pine nuts 1 bunch of chives
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.
Ingredients: About a lb, give or take, of salmon or any other fish you might have, in chunks, skin removed (clams are an obvious choice too) / 3 cups chicken broth / 2 slices bacon, chopped / 1 onion, diced / 2 T flour / 1 bay leaf / 2 sprigs fresh thyme leaves, chopped / 2 large potatoes, peeled and chopped / 2 cups milk / 1 cup half & half / 2 T
sherry vinegar / Dash of Worcestershire sauce (optional) /
Salt & pepper to taste.
french potato salad 2 pounds fingerling or small new potatoes, halved (quartered if large) Coarse
salt and ground pepper cup olive oil 3 tablespoons Dijon mustard 2 tablespoons
sherry vinegar 1 small shallot, minced tablespoons) 3 tablesp
Ingredients: 2 cups dry lentils (rinsed and pick over for impurities) 5 cups water 8 ounces SuDan Farms Boneless Lamb Shoulder (Medium cubes) 2 cloves of garlic (minced) 1 onion (minced) 1 bunch of Italian parsley (minced fine) 1 carrot (small dice) 1 parsnip (small dice) 2 teaspoons ground cumin 1 Tablespoon
sherry vinegar 1 Tablespoon NW Elixirs # 2 Verde Hott
Salt and ground black pepper to taste Chervil to garnish Instructions: In one quart pot bring lentils and water to boil, reduce to a simmer and cook until lentils are tender.
To prepare vinaigrette: Combine walnuts,
sherry vinegar, Banyuls (or red - wine)
vinegar, verjus (or wine), orange zest and juice, leek, Parmesan, honey, mustard, parsley,
salt, rosemary, thyme and pepper in a blender.
Easy dressing of
sherry & basalmic
vinegars, evo,
salt & pepper.
avocado tartare ingredients: 1 small red onion, small dice 2 tbsp capers, minced 3 sprigs of basil, chopped 1 tsp dijon mustard 2 tsp
sherry vinegar small splash of tamari soy sauce
salt + pepper 1 medium, just - ripe avocado
* 2 red bell peppers * 2 orange bell peppers * 2 yellow bell peppers * 4 green bell peppers * 4 ounces canned anchovies, drained and roughly chopped * 1/4 cup olive oil * 2 Tablespoons
sherry vinegar *
salt
In a medium bowl, combine the diced red onion, capers, basil, mustard,
sherry vinegar, tamari,
salt, pepper and a big splash of extra virgin olive oil.
My dressing is also simple, using a good extra virgin olive oil,
sherry vinegar, sea
salt and freshly ground black pepper.
3 cups vegetable stock or water 2 cups raw Israeli couscous 2 — 3 tablespoons extra-virgin olive oil, divided 1 fennel bulb, shaved thin, fronds reserved 1 shallot, minced 1 tablespoon lemon zest juice of 1/2 to 1 lemon 1 tablespoon
sherry vinegar small handful of basil, hand - torn
salt and freshly ground black pepper, to taste
Flip them over, season them with
salt and pepper, and add some
sherry vinegar.
by Martha Rose Shulman, published in the New York Times Serves 8 You'll Need: 1 cup farro, soaked for one hour in water to cover & drained 2 medium - sized cooked beets, plus their leaves
salt, preferably kosher
salt, to taste 2 tablespoons
sherry vinegar 1 teaspoon balsamic
vinegar 1 small garlic clove, minced or pureed... Continued
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).
Comes with Olive Oil Tortas (small cakes), Bonita Tuna Escabeche, Larguetta Almonds, Spanish honey, EVOO, Arbequina Olives, Bomba rice, Natural
Salt Crystals, Pimenton de la Vera Sweet Paprika, capers, saffron, Romanico Black Olive Spread, Piquillo Peppers, Mas Portell Chardonnay
Vinegar and aged sherry vinegar, all at a discount
Vinegar and aged
sherry vinegar, all at a discount
vinegar, all at a discount price.
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
300 g cubed ceps (porcini) 1 shallot 3 garlic cloves 50 g butter 2 dl chicken stock 2 dl cream 2 tbsp
sherry wine
vinegar Salt and pepper
Grilled Stone Fruit Gazpacho Grill sliced peaches, nectarines or plums over high heat until just barely warmed through, then puree in a blender with some cucumber, red bell pepper, onion, a dash of
sherry vinegar,
salt, pepper and ice.
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
8 ounces cucumber (about 1 cucumber) 3 ounces green pepper (about 1/2 bell pepper) 1 tablespoon
sherry vinegar 1 garlic clove, peeled 3/4 cup Spanish extra-virgin olive oil
Salt to taste
Salad and Dressing: 1 large head butter lettuce 1 medium orange 1/3 cup pomegranate arils (seeds) 1 tablespoon
sherry vinegar 1 tablespoon fresh orange juice 3 tablespoons extra virgin olive oil Fine sea
salt and freshly ground black pepper
2 tablespoons red wine
vinegar 2 tablespoons
sherry vinegar 1 cup extra virgin olive oil
salt and pepper to taste
In a small bowl, combine the garlic,
sherry vinegar,
salt and pepper.
In a food processor, puree the chiles, garlic, sun dried tomatoes, paprika, ground cumin and caraway,
salt,
sherry vinegar and lemon.
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 roasted red pepper, seeded, peeled, and roughly chopped 1/4 cup roasted cherry tomato «raisins» (see below) 1 tablespoon roughly chopped almonds (8 or 9 whole almonds) 2 cloves garlic, peeled and roughly chopped 1 tablespoon
sherry vinegar 1/4 cup extra-virgin olive oil Pinch of
salt Freshly ground black pepper
Simmer for one minute longer, then add
sherry vinegar, add additional
salt to taste and serve.
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 FOR THE GLAZE: 1 cup ketchup 1/3 cup light brown sugar 1 tablespoon Dijon mustard 3 tablespoon Worcestershire sauce 1 tablespoon
sherry vinegar 1/2 teaspoon freshly ground black pepper FOR THE MEATLOAF: 3 heads garlic 3 teaspoons olive oil 2 cups white or sourdough bread (finely diced) 1 cup milk 1 pound ground chuck 1 pound ground pork 1 pound veal 1 cup onion (peeled, grated) 1 cup red bell pepper (stemmed, grated) 1 heaping tablespoon thyme leaves (finely chopped) 1 heaping tablespoon oregano leaves (finely chopped) 1 teaspoon red pepper flake 1/2 cup parsley leaves (finely chopped) 2 eggs (beaten) 1/2 cup panko bread crumbs 5 tablespoons Worcestershire sauce 3 tablespoons ketchup Kosher
salt and freshly ground black pepper (to taste) TO SERVE: 1 recipe mashed potatoes (http://abc.go.com/shows/the-chew/recipes/perfect-mashed-potatoes-michael-symon)
Remove pepper mixture to a large saute pan over medium heat and stir in the orange zest and juice,
sherry vinegar, mustard seeds and
salt.
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
Season with
salt, pepper, and
sherry vinegar to taste.
Add the pickled grapes, then stir in the
sherry vinegar and
salt and turn off the heat.
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)
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
Wild Rice Salad with Broccoli Recipe 2 cups cooked wild rice 2 cups broccoli florets, blanched and cooled 2 cups sugar snap peas, blanched and cooled 1/2 cup coarsely shredded carrot 2 tablespoons extra virgin olive oil 2 tablespoons orange juice 1 tablespoon
sherry vinegar 1 tablespoon tamari or soy sauce 1 teaspoon pure maple syrup 1/4 cup dried sweet cherries, halved 1/2 cup coarsely chopped toasted pecans Fine sea
salt and freshly ground black pepper
Heirloom Tomato Gazpacho 4 large red heirloom tomatoes 2/3 English cucumber, seeded and diced 4 cloves garlic 1/4 -1 / 3 cup
sherry vinegar 3 tbsp diced day - old baguette, crust removed 1/3 cup extra-virgin olive oil 2 tbsp granulated sugar 1 tsp kosher
salt 1/2 tsp black pepper 1/3 English cucumber, seeded and diced yellow bell pepper, seeded and diced red onion, diced
Add the tomato,
vinegar,
sherry, and season to taste with
salt.