Clean the leeks using your tried & true method or trim off the root end and about 1/4 inch of the white base. Remove any ragged, coarse outer leaves and discard. Trim each of the darkest portion of ...
Grind up first 4 ingredients in a food grinder.Add spices.Add sugar and vinegar.Bring to boil over medium high heat.Stir occasionally to prevent sticking.Cook down to desired thickness.We like ours ...
Pre-heat oven to 400 degrees.In a small sauce pan over high heat, reduce the vinegar to 1/4 cup.In a mixing bowl, combine the vinegar syrup with the mustard, honey and ancho chile powder and season ...
Combine all ingredients in a sauce pan.Boil on medium to low heat until mixture thickens (about 1 minute).Dip ham into the sauce or add to a ham sandwich. ...
Dice the salmon either by hand or in a food processor. DON'T make it into a paste!Add all the other ingredients, saving the oil for cooking. Mix gently.Refrigerate a few hours, so they hold their fo ...
Preheat oven the 425*F (220*C).Place the port, honey,brown sugar, lemon juice, and cinnamon in a small saucepan. Bring to boiling over medium heat, stirring to dissolve the sugar. Boil the glaze for ...
Season the brisket with salt and pepper all over and place in the crock pot (you can brown the brisket in oil first if desired).Sprinkle the onions on top and around the brisket.In a bowl mix togeth ...
Preheat oven to 375F/190\u00b0C.Melt 2 tablespoons butter in large skillet and saute mushrooms until just cooked. Remove mushrooms with slotted spoon and set aside.In same pan, melt 2 tablespoons of ...
Puree all of the dressing ingredients in a blender or processor, except the oil.Emulsify slowly with the oil. Supposedly you can sub the oil with half buttermilk and half mayo, but I haven't tried t ...
Preheat the oven to 425 degrees.How to make the SORREL BEURRE BLANC: Combine the minced shallot and white wine in a small non-reactive saucepan. Cook over medium heat until the liquid is reduced to ...