In a heatproof bowl, soak the tamarind pulp in the boiling water, covered, until softened, 30 minutes. Strain through a coarse sieve; discard the seeds.Meanwhile, in a small skillet, combine the pep ...
Place green beans in a pot of boilling water and cook for 5 minutes.Drain beans and immediately place in a bowl of ice-cold water, drain and set aside.In a large skillet, heat olive oil over medium- ...
Heat the olive oil in a dutch oven over medium to medium-high heat.Season the chicken pieces with salt and pepper and then add to the hot oil, in batches if necessary, to brown. Set browned chicken ...
Cut larger potatoes in half, leave very small ones whole and place in pot.Cover with water, bring to a boil and cook 12-15 minutes until potatotes are tender.Cut leek in half lengthwise and chop int ...
In a large zip lock bag add all ingredients, mix to evenly coat potatoes. Seal and let sit for 1 hour.On a heavy duty aluminum foil place potatoes alternating slices of russet and sweet.Pour marinad ...
Preheat oven to 350*F.Heat the oil in a 9-10 inch cast iron skillet or baking pan in oven.In a large bowl, sift cornmeal, flour, baking powder, sugar and salt. Add remaining ingredients to the bowl; ...
Preheat oven to 425 degrees F.Wash and trim green beans. Dry beans with paper towel. Place beans, scallions, garlic, olive oil, and salt and pepper in a shallow roasting pan and toss together with y ...
Place vegetables in large bowl. Set aside. In processing bowl Whisk vinegar, oil, sugar, salt, pepper and mayonnaise till smooth.Pour over vegetables and toss.Cover and refrigerate overnight stirrin ...
If using dried chickpeas, soak overnight in plenty of water, then drain.Place soaked chickpeas in a large pot with plenty of fresh water, bring to the boil for 15 minutes, then reduce heat and simme ...
Roast peppers either on a gas burner or in the broiler. I prefer the broiler because you can do all the peppers at once. Broil until skin is bubbly and starts to turn black, turn and broil all sides ...