lice of brioche, and the Black Bean Hummus on the other
uns, drizzled with Black Pepper Vinaigrette.
Black Pepper Vinaigrette:
1
Rinse clams thoroughly.
Place in 5 cups of water and bring to a boil.
As soon as clams start to open, remove from stove and set aside and drain.
Prepare black beans by soaking in warm water and mashing it.
Heat oil; add garlic and black bean.
Add broth, sugar, oyster sauce, shoyu, salt and ajinomoto.
Make cornstarch paste by adding water to the cornstarch.
Add to sauce to thicken.
Set tofu in a bowl that will fit in a steamer basket, wok or deep wide pan; cover tofu.
Place on a rack over about 1-inch of boiling water in pan.
Cover and steam until hot, about 10 minutes.
Serve warm tofu, topped with Black Bean Sauce or honey.
You'll need 2 disposable rubber or latex gloves for this (see note in recipe description).
In a large punch bowl, combine powdered grape and orange drink mixes, sugar, water and ginger ale. Stir until sugar has dissolved. Refrigerate until well chilled.
Wash disposable gloves and fill with water. Twist open ends of gloves and seal with rubber bands. Place gloves in a pan and freeze until solid.
Briefly dip frozen gloves in warm water. Peel away glove and discard. Float prepared hands in bowl just before serving.
br>
Add corn and pearl onions. If using frozen, cook
minutes.
Add the pearl onions and garlic, reduce the
br>Sprinkle with sea salt & black pepper. Roast on a lower
dd the carrot, celery and pearl barley, turn up the heat
gain.
Make the spice recipe as listed above. Store in
he broth cooks make the Recipe #300887 and chill after you
igh heat and saute the pearl onions until lightly golden, 5
f skins). If using frozen pearl onions, skip this step and
he same skillet, saute the pearl onions and mushrooms until lightly
ointed end off garlic bulb & pearl onions.
Rub olive oil
In a skillet over medium-high heat, saute bacon until it renders its fat and bacon is crispy. Remove bacon with a slotted spoon and set aside.
To the fat remaining in the pan, add Brussels sprouts. Let them sit in the hot pan without stirring for 2-3 minutes, until they are nicely browned. Turn over and repeat.
Add pearl onions, butter and wine. Cover and cook about 15 minutes. Return bacon to pan and add red wine vinegar. Season to taste.
r fresh thyme.
PEELING PEARL ONIONS:
Drop unpeeled onions
Rinse the pearl barley and place in a
mpty the bag of frozen pearl onions into a small bowl
een adding 1/2 cup pearl barley to the soup, which