ntil ready to slice).
LEMON-CAPER CREAM CHEESE SPREAD.
Place
lotted spoon and drain.
Lemon-Caper Butter: Melt butter over lowest
For Lemon-Caper Sauce; Mix all ingredients together
iquid.
To make the lemon-caper butter, melt the butter in
Lemon Caper Sauce: In a blender, blend olive oil, lemon juice, anchovies, pepper and
oth sides of medallions with lemon juice.
Combine flour and
Lemon-Caper Mayonnaise: Mix mayonnaise, lemon juice, zest, and capers in a small cup or bowl and set aside.
Sandwich: Split rolls in half. On the bottom half of each roll, spread the lemon caper mayonnaise.
Add the cucumber slices, baby lettuce, tomatoes, shredded chicken, slivered onion and grated carrot. Season with salt and pepper and top with the last two slices of rolls spread with Dijon mustard.
ombine butter, capers, onion and lemon juice in food processor and
Vinaigrette: Combine the shallots, lemon zest and lemon juice, capers, and parsley in
simmer 5 minutes. Stir in lemon juice and capers.
Combine
Mix together butter, 2 tablespoons lemon juice, lemon zest, mustard and capers. Set aside.
Prepare hot grill. Brush tuna steaks with oil. Drizzle remaining lemon juice over fish.
Place steaks on oiled grill. Grill, turning once, until firm and opaque at center; 10-12 minutes.
Remove from heat and top each steak with 1 tablespoon lemon-caper butter.
f the pan. Add the lemon juice, and allow to come
ith kosher salt. Serve with Lemon-Caper Aioli and Romesco Sauce for
Set aside.
To make Lemon Caper Sauce:
Melt the butter
Drain and rinse beans well. In a food processor, combine all ingredients except parsley. Process on high until texture is very smooth and creamy. Pulse in parsley. Adjust ingredient amounts to suit your taste; this is a very forgiving recipe and amounts do not need to be exact. Place in covered bowl and chill for at least 2 hours. Serve with warm pita bread, pita chips and assorted vegetables cut to dipping size (carrots, bell peppers, onions, etc.).
Immerse tomatoes in a quart of boiling water for 30 seconds. Remove and peel. Stem, core and slice. Arrange in shallow plastic container.
Combine sauce ingredients in a small bowl and whisk.
Serve with sliced tomatoes.
hisk capers, mayonnaise, oil, lemon zest, lemon juice, mustard, and garlic in
Drain crabmeat.
Remove remaining shell or cartilage.
Flake the crabmeat.
Cook asparagus spears.
Drain and chill.
Place 3 asparagus spears in each lettuce cup.
Place about 1/3 cup crabmeat on asparagus.
Cover with Lemon-Caper Dressing.
Top with 3 slices hard-boiled egg.
Sprinkle with paprika.
oss the fries with the lemon zest, juice, salt, and pepper
an and when melted, add lemon juice and capers. Swirl sauce