Place rock salt and lime rind in a mortar and pound with a pestle until finely crushed. Sprinkle salmon with salt mixture.Preheat a barbecue or chargrill pan on high. Brush salmon with oil. Cook for ...
In a small bowl let the porcini soak in 1 cup boiling water for 10 minutes, or until they are soft, and drain them well, reserving the liquid.Season the chicken with pepper and dredge it in the flou ...
Put garlic in blender and slowly add the oil.Blend until you have a consistency somewhat like mayonaise.Add the lemon juice, while still blending.Keep in the refrigerator in a jar. ...
Mix all ingredients and marinade desired meat -- Sit back, Enjoy, and wait for the rave reviews -- Believe me there will be some -- . ...
Using a large stockpot, cover the bottom of the pot with the EVOO.Once heated, saute the garlic, crushed red pepper, parsley and basil.Add in crushed tomatoes and tomato paste and simmer for 30 minu ...
Combine the first 7 ingredients in a large saucepan and bring to a boil; stirring constantly.Reduce heat and simmer for 5 minutes, stirring occasionally; remove from heat.Place the brikset in a shal ...
Place onion, cream of tartar, dry mustard and lemon juice in food processor. Process until liquified.Combine onion mixture with mayonnaise and pickle relish.Chill for 2 hours before serving with you ...
Combine the wine, half the tarragon, the vinegar, garlic, shallots and some salt and pepper in a saute pan over medium-low heat. Cook until reduced by half. Transfer to a medium metal bowl.Start to ...
Puree in a blender and refrigerate for several hours.Keeps a week or so. ...