Sentences with phrase «teaspoon anchovy»

1/4 cup chopped flat leaf parsley 2 tablespoons chopped cilantro 2 tablespoons chopped fennel fronds 3 tablespoons red wine vinegar 3 teaspoons capers, rinsed and chopped 1/2 teaspoon anchovy paste 2 cloves garlic, minced Pinch of chili flakes 1/2 teaspoon good quality sea salt, plus extra 3/4 cup extra virgin olive oil, plus 2 tablespoons 1 1/2 pounds grass - fed beef flap meat, trimmed and cut into four portions Fresh black pepper

Combine 1/3 cup Greek yogurt, 2 tablespoons fresh lemon juice, 1 tablespoon olive oil, 2 teaspoons red wine vinegar, 2 teaspoons Worcestershire sauce, 1 teaspoon anchovy paste, 1 teaspoon Dijon mustard, 1/2 teaspoon freshly ground pepper and 1 garlic clove, minced in a bowl, stirring well with a whisk.

Spread each mozzarella slice with 1 teaspoon anchovy paste.

Not exact matches

2 anchovy fillets 1 garlic clove, finely minced 2 tablespoons olive oil 1/4 cup plain nonfat Greek yogurt 2 tablespoons Dijon mustard 1 tablespoon balsamic vinegar 1 teaspoon lemon juice 1/2 teaspoon freshly ground black pepper 1/8 teaspoon kosher salt 5 cups chopped kale 1 (14 - ounce) can hearts of palm, rinsed and thinly cut crosswise 1 apple, cored and thinly sliced 1/2 cup roasted chickpeas 1/4 cup grated Parmesan cheese 12 ounces grilled or baked chicken breast, sliced

Add 1 teaspoon thyme, garlic, anchovies, and bell peppers to pan; cook 1 1/2 minutes, stirring frequently.

We also like minced anchovy fillets, minced garlic, chopped caramelized or raw shallots, a teaspoon of olive tapenade, even a spoonful of jam.

Salsa Verde 3 or 4 salt - packed anchovies, rinsed well, backbone removes, and finely chopped (about 1 tablespoon) 2 tablespoons plus 1/2 teaspoon capers, rinsed and finely chopped 3 garlic cloves, peeled and finely chopped 1/2 teaspoon kosher salt, plus more to taste 1/2 cup plus 2 tablespoons chopped fresh flat - leaf parsley 1 tablespoon plus 1 1/2 teaspoons coarsely chopped fresh marjoram leaves 1 tablespoon plus 1 1/2 teaspoons coarsely chopped fresh mint leaves 1/4 cup extra virgin olive oil fresh lemon juice, to taste

* 1/4 cup extra-virgin olive oil * 4 anchovies, minced * 1 garlic clove, minced * 1 teaspoon finely grated lemon zest * 1 medium shallot, thinly sliced (if you use the small, Asian shallots, you'll need 2 - 3) * 2 tablespoons red wine vinegar * 2 large eggs * 2 pounds assorted heirloom tomatoes, preferably in a variety of colors (large tomatoes sliced, small ones halved) * salt * pepper * 2 Tablespoons chopped flat - leaf parsley

Dressing: 1/4 cup fresh lemon juice 4 - 6 anchovy filets, rinse, pat dry and finely chop 1 tablespoon Dijon mustard 2 garlic cloves, finely minced 1 1/2 teaspoons Worcestershire sauce 1/4 cup freshly grated Parmesan cheese 3/4 cup extra virgin olive oil Kosher salt Fresh ground black pepper

For the salad dressing 2 anchovy fillets 3 garlic cloves, peeled 1 egg yolk 1 teaspoon red wine vinegar 1/4 teaspoon Worcestershire sauce 1 teaspoon fresh lemon juice 1/2 teaspoon Dijon mustard Pinch salt Pinch black pepper 1/2 cup olive oil

Grilled salmon or trout with umami relish * (Brush olive oil on the skin - side of two salmon or rainbow trout filets; grill skin - side down until almost cooked through and then brush with a relish made from 1/4 freshly grated parmesan cheese, 1 tablespoon tomato paste or ketchup, 2 teaspoons finely chopped anchovies, 1 tablespoon soy sauce or tamari and 2 tablespoons extra virgin olive oil.

ingredients CHICKEN: 2 tablespoons olive oil 3 pounds chicken wings SALSA VERDE: 1 bunch parsley 1 shallot (peeled, roughly chopped) 2 tablespoon salt - packed capers (rinsed) 1/2 teaspoon Aleppo pepper 2 salt - packed anchovies (rinsed, filleted) 1 clove garlic (peeled) 1 jalapeno (stemmed, seeded) 1 lemon (juiced) 1/2 cup olive oil Kosher salt and freshly ground black pepper GREEK YOGURT SAUCE (OPTIONAL): 1 cup full - fat Greek yogurt 3 cloves garlic (peeled, grated) 2 lemons (zested, juiced) 3 - 4 tablespoons olive oil Kosher salt and freshly ground black pepper (to taste)

200 grams of spaghettini, or other long, thin pasta that you have on hand 3 tablespoons of olive oil 3 medium cloves garlic, thinly sliced 6 anchovy fillets, minced 2 large red, orange and / or yellow bell peppers, stemmed, seeded and thinly sliced lengthwise 4 - 5 pepperoncini (the chartreuse - colored, jarred peppers you find in the grocery), sliced horizontally 1 jalapeno, stemmed, seeded and minced 1/4 cup panko, or dried bread crumbs 1/4 cup grated Parmiggiano Pinch crushed red pepper flakes (about 1/8 teaspoon) Handful chopped parsley 1/2 lemon

3 tablespoons olive oil 1 small container anchovy fillets 1 teaspoon crushed red pepper flakes (more or less depending on your taste) 3 cloves garlic Salt and Pepper to taste 3 - 4 cups chopped tomatoes OR 3 - 4 cups chopped roasted red peppers 2 tablespoons capers 20 kalamata olives, pitted and chopped 2 pounds pasta, or 1 pound pasta and 2 - 3 cups veggie noodles

For vinaigrette Juice of 1 lemon 1 teaspoon Dijon mustard 1 garlic clove, minced 3 anchovies, minced 1/4 teaspoon kosher salt 1/4 teaspoon black pepper 1/4 cup olive oil

approx 1/2 lb of grenadier fillet (or other white fish would also work) 1/2 tablespoon olive oil 1/2 white onion 3 cloves garlic 1 15 - oz can of diced tomatoes 1 tablespoon capers 4 - 6 kalamata olives 1 teaspoon crushed red pepper 2 anchovies (optional) handful of basil leaves (or other green herb would be good, too)

2 anchovy fillets 1 garlic clove, finely minced 2 tablespoons olive oil 1/4 cup plain nonfat Greek yogurt 2 tablespoons Dijon mustard 1 tablespoon balsamic vinegar 1 teaspoon lemon juice 1/2 teaspoon freshly ground black pepper 1/8 teaspoon kosher salt 5 cups chopped kale 1 (14 - ounce) can hearts of palm, rinsed and thinly cut crosswise 1 apple, cored and thinly sliced 1/2 cup roasted chickpeas 1/4 cup grated Parmesan cheese 12 ounces grilled or baked chicken breast, sliced