immer and proceed with the recipe.) Remove the pot from the
minutes.
Add Portuguese Wine (Vinho Verde) and reduce by one
In a large pot, cook chourico or sausage over low heat. Turn and cook until brown, about 10 minutes. Remove from pot and let cool. Cut sausage into slices. Remove any fat from pot, but leave the cooked on bits.
Add oil to pot, add onion and cook on medium until translucent, about 5 minutes. Add garlic and cook 1 minute more. As you stir, scrape up the bits from the bottom of the pan.
Add broth potatoes, and black pepper, bring to a boil and cook 20 minutes. Remove the pot from heat and either lightly mash the potatoes with a potato ...
1. In a large pot, heat the olive oil over medium heat. Add the onions and cook until they are translucent. Add the garlic and half the chourico and cook for 2 minutes. Add the potatoes, cover everything with the water, bring to a boil and lower the heat, simmering until the potatoes are almost done, about 15 minutes.
2. When the soup is cool enough to handle, puree it in the food processor and return to the pot. Add the greens, bring everything back to a boil and simmer for 2 minutes. Season with salt and pepper, ladle into bowls and ...
Heat 3 tablespoons of olive oil in a Dutch oven over medium heat. Stir in onion and garlic; cook until the onion has softened and turned translucent, about 3 minutes. Add sliced potatoes and half of the cabbage, cook until the cabbage wilts, about 3 minutes.
Pour in water, then bring to a boil over high heat. Reduce heat to medium, then cover, and simmer until the potatoes have softened, about 15 minutes.
Carefully puree the soup in batches until smooth, then return to the stove over medium heat. Add sausage and remaining cabbage; ...
Prepare Portuguese-Style Paste (see recipe I posted).
Place pork
nd more salsa verde.
Slow-cooker Salsa Verde Pork: Put trimmed
n small bowl (except Salsa Verde).
Mix Beef Boulion with
eftovers were refrigerated, continue with recipe method as below.
Remove
it, add in the salsa verde, diced green chiles and El
ntil required. For the salsa verde, blend or process herbs, capers
To make the salsa verde, peel the tomatillos and score
Preheat oven to 400\u00b0F. To make the salsa verde, combine all ingredients for salsa verde together. Adjust seasoning. Set aside.
Mix parsley, garlic and butter together. Rub into both sides of fish. Season.
Combine potatoes and oil in a baking dish. Season. Roast for 20 mins.
Remove potatoes from oven and place fish on top. Pour wine and lemon juice over top. Roast for 20-30 mins, until thickest part of fish is cooked through. Serve with salsa verde and arugula.
chicken broth, enchilada sauce, salsa Verde and all dry ingredients. Cook
he Roast Pork with Salsa Verde Filling:
Heat medium-sized
Preheat oven to 425\u00b0F. Place pizza bases on 2 baking trays lined with parchment paper.
Arrange tomatoes, onion, mozzarella and shrimp on pizza bases. Season. Bake for 10-12 mins, until shrimp are cooked and cheese is melted.
Meanwhile, to make the salsa verde, combine herbs, mustard, capers, vinegar and 2 tbsp water in a food processor. Process until smooth. With the motor running, slowly add oil. Season.
Drizzle salsa verde generously over pizzas. Sprinkle extra tarragon over top and cut into wedges to serve.
Preheat grill and oil grates. Sear veal chops for 5-6 mins per side, or until cooked to your liking.
Grill fennel and mandarin oranges for 1-3 mins, or until just browned.
Meanwhile, to make the salsa verde, combine herbs, mustard, lemon juice, capers, garlic and olive oil in a small bowl. Serve veal, fennel and mandarin oranges topped with salsa verde.
Cook pasta in saucepan of boiling salted water according to package directions.
Meanwhile, for the salsa verde, place all ingredients in a food processor and process to combine. Season to taste.
Drain pasta and return to saucepan. Add salsa verde, tuna, tomatoes and 1/2 the green onions. Season to taste. Serve topped with almonds and remaining green onions.
For the salsa verde, combine all ingredients in a medium bowl.
For the bean puree, heat oil in medium saucepan. Cook garlic and onion, stirring, until onion has softened. Add beans and stock; bring to a boil. Reduce heat to low; simmer, uncovered, until almost all liquid has evaporated. Stir in cream; blend or process until smooth.
Cook fish in a large, heated oiled skillet until browned on both sides and cooked to desired doneness. Serve on bean puree, topped with salsa verde.
egularly.
To make salsa verde, combine all ingredients in a