ngredients > ginger garlic paste and vinegar. Process until smooth. Set aside
n a medium saucepan; cover with water and add the bay
way.
In stockpot add vinegar,sugar,allspice, dry mustard, cloves
Cut corn kernels off cob directly into a bowl, and toss with vinegar. Heat oil in a saute pan over medium-high heat until hot, and add corn mixture. Season with sea salt and pepper. Cook, stirring about 2 minutes or until corn is slightly steamed. Remove from heat, and stir in half the basil.
Arrange heirloom tomato slices on a platter. Add cherry/grape tomatoes, and top with corn mixture. Drizzle with Rice Wine Vinaigrette with herbs, and top with remaining basil.
Season with additional sea salt and pepper before serving.
Cook green beans in boiling water.
Drain.
(This can be done ahead.).
Cut onions into thin slices, and cut each slice in half.
Cook onions in a nonstick skillet over medium-high heat, stirring occasionally until onions are golden brown.
(Original recipe says do not stir onions first 5-10 minutes.) Reduce heat to medium; stir in butter and brown sugar.
Add green beans; cook 5 minutes or until thoroughly heated.
Toss with vinegar.
n baking sheet. Brush with oil; sprinkle with 3/4 teaspoon coarse
o and then add the vinegar. Set aside.
Cook the
urtidos (Pickled Vegetables):
Combine vinegar, sugar and water in a
he chopped prunes and currants with the creme de cassis in
Line a bamboo steamer basket with nonstick parchment paper.
Combine
for the aioli, whisk mustard, vinegar, garlic and egg yolks in
Toss together onion, 2 Tbs. vinegar, and 1/2 teaspoons salt
large covered stock pot with an inch of boiling water
alf teaspoon of red wine vinegar and 1/4 teaspoon of
efore roasting.
Combine balsamic vinegar, honey, thyme and garlic in
he oil. Season the chicken with salt and pepper, add to
ool. When cool, grind them with a mortar and pestle or
on't do for this recipe) or grind it yourself using
Season the meat with salt and pepper and rub each side with flour. Place in bottom of slow cooker. Lay onions over top and pour in beef broth and port.
Brush mushrooms with olive oil and lay evenly over meat. Sprinkle with vinegar. Cover and cook on low for 8-10 hours or on high for 4-5 hours.
When ready to serve, transfer steak with mushrooms to a deep platter. Stir in goat cheese, if using and pour gravy over meat.
Enjoy!
n vinegar, honey and set aside.
Pat chicken dry with paper