Preheat oven to 400 degrees F.Combine the first 6 ingredients in a bowl; cut in margarine with a pastry blender or 2 knives until the mixture resembles coarse meal.Add buttermilk and egg, stirring j ...
Whisk 1/2 cup olive oil, 1/4 cup mustard, wine, garlic and sage in a bowl. Pour into a heavy Ziploc bag. Add chicken, turning to coat all sides. Refrigerate for at least 6 hours or overnight, turnin ...
Mix tamarind sauce with shallots, coriander powder, sugar, soy sauce, vinegar, salt and pepper.Marinate chicken pieces, cover and leave in the fridge overnight.Put the marinated chicken to stove and ...
In a small saucepan, melt butter.Add the flour, and whisk to combine.Whisk in the stock and cream, then cook for 10 minutes, stirring occasionally.Season with salt and white pepper to taste.Remove f ...
Chop garlic.Take pan used to cook lamb or pork roast (not much juice please or reduce the stock to measure the 1/2 cup) Add garlic, rosemary, lemon juice, and stock to skillet and deglaze over high ...
Place the mustard, olive oil, vinegar, herbes de Provence and water in a small bowl. Whisk until emulsified, this may also be done in a blender or mini food processor, set aside.Trim any excess fat ...
Boil Port and wine in heavy small saucepan until mixture is reduced to 2/3 cup, about 8 minutes. Set aside.Sprinkle steaks with salt and pepper. Dust with flour; shake off excess. Melt 1 tablespoon ...
Brown butter in skillet without burning.Blend flour in wines and add to brown butter.Now add spices and place over a low flame; mix well until thickened.Place ham slices in shallow casserole and pou ...
Blend first 7 ingredients in processor until coarse puree forms.With machine running, gradually add oil through feed tube; blend well. Transfer mixture to bowl; whisk in cream.Add parsley, tarragon, ...
Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Season the pork chops with salt and freshly ground black pepper, and sear them in the hot pan until ...