Heat the olive oil in a skillet over medium heat, saute the onion until tender and starting to brown, stirring occasionally. Remove from pan heat and allow onion to cool slightly, but remain in the ...
In a blender (or food processor) puree garlic, parsley and 1/2 cup of the olive oil.When nice and green, add the mustard, oil and pepper and puree again. Slowly add the remaining 1/4 cup of olive oi ...
Place all ingredients in a food processor and combine for a minute or until everything is well mixed.Pour into bottles.Makes approx 750ml. ...
For tamarind pulp :Soak tamarind in water for 30 minutes, squeeze out the pulp after tamarind softens. Pulp is ready to use.Soak dry red kashmiri chillies in water for 30-40 minutes. Heat 1 tsp oil ...
Peel eggplant.Slice eggplant into circles.Salt eggplant to help eggplant not absorb so much oil.Let frying oil get hot and fry until eggplant gets golden brown.Let eggplant drain.In a mortar and pes ...
mix ingredients pour over salmon marinate 30 minutes.remove salmon from marinade keep marinade.plave salmon on prepared plank.cook 8-10 minutes or to your liking place salmon on plate.heat marinade ...
Whisk all ingredients together.Use as a marinade - best to let it set for 4-8 hours. Will work for about 2 pounds of your chosen meat. ...
SAUCE:Combine first 3 ingredients, stirring with a whisk; set aside.QUESADILLAS:Combine peaches, 1 tablespoon chives, and sugar, tossing gently to coat.Heat a large nonstick skillet over medium-high ...
Marinate steak in sauce with all ingredients combined overnight. Grill. ...
In the container of a blender, combine the egg yolks, mustard, lemon juice and hot pepper sauce. Cover, and blend for about 5 seconds.Place the butter in a glass measuring cup. Heat butter in the mi ...