Preheat oven to 400 degrees.
Combine the
Preheat the oven to 350 degrees.
Heat the
Preheat the oven to 400 degrees F.
Place
Heat the oil and butter in a saucepan over medium-low heat until it reaches 220\u00b0 on a candy thermometer.
Reduce the heat to low, add the shallots, and cook for 30 to 40 minutes, until they are a rich golden brown. The temperature should stay below 260 degrees. Stir the shallots occasionally to make sure they brown evenly.
Remove them from the oil with a slotted spoon, drain well and spread out to cool on paper towels.
Once they have dried and crisped, they can be stored at room temperature, covered, for several days.
Heat the olive oil over medium heat in a large saute pan. Add the onion and saute for 5 minutes, until the onion is soft. Stir in the bell pepper and saute for 2 more minutes.
Add the butter to the pan and allow it to melt. Over medium heat, add the corn, salt, and pepper and cook, stirring occasionally, for 5 to 7 minutes, until the corn just loses its starchiness. Season to taste, gently stir in the basil or other green herbs, and serve hot.
Place the ice cubes in a highball glass. Add the Campari, orange juice, and sparkling water. Add a slice of fresh orange and serve ice cold.
NOTE: Campari is a strong flavor. If you are more into sweetness substitute in ginger ale for the Pellegrino water to make it more to your taste.
Preheat the oven to 425 degrees F. Place 6 (
-combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce.
-Serve as a dip with shrimp.
Preheat the oven to 350 degrees F.
Combine
Preheat the oven to 425 degrees.
Peel, devein
over low heat for 5 to 10 minutes, until the sugar
nd 2 tablespoons of salt to a boil. Meanwhile, peel the
ill, and allow the mixture to sit at room temperature for
alapenos, and allow the mixture to sit at room temperature for
pinach well in cold water to make sure it's very
ile mixing, add up to 1 more cup of
Steep the 4 tea bags in 4 cups of boiling water for 10 minutes. Discard the tea bags and allow the tea to cool.
Combine the lemon juice, sugar and 4 cups of cold water in a large pitcher. Add the tea and lemon slices. Serve over ice.
Preheat the oven to 350\u00b0F.
Place the
he pork tenderloins and turn to coat with the marinade. Squeeze
Directions.
Preheat the oven to 375 degrees F.
Drizzle