In medium bowl, place shrimp, cilantro, garlic, jalapeno and olive oil.
Marinate 2 to 8 hours.
In large, heavy skillet, place 2 tablespoons of oil from marinade and heat on high until hot.
Add red and green peppers and onions and saute 3 to 4 minutes.
Remove shrimp from marinade and add to skillet.
Saute 2 minutes or until done.
Serve shrimp and vegetables with tortillas, Guacamole and Pico de Gallo.
NOTE: homemade herbes de Provence is easy to make. **
ith a layer of dulce de leche.
Variations: *Filled cookies
Prepare Pizzaiola
Sauce
in very large skillet.
While sauce is cooking,
wash
and prepare all seafood.
Add lobster to sauce and cook for 8 minutes.
Add the rest of the seafood; cover skillet and
cook
on
medium heat an additional 15 minutes.
Boil linguine
accordingly
to
package directions and drain.
Divide linguine
evenly
among
4
plates.
Arrange a lobster in the center
of
linguine and 6 mussels and 6 clams around plate.
Pour sauce all over, dividing seafood among the 4 plates.< ...
Soup base:
In a large, heavy-bottom pot over medium-high heat, saute the leeks and fennel in the olive oil until translucent. Stir in the pepper and tomato paste and continue cooking until the tomato paste has darkened in color and thickened slightly, about 5 minutes, stirring constantly.
Stir in the Arborio rice, then the fish stock, scraping any flavoring from the bottom of the pan. Bring to a simmer over high heat, then reduce the heat to maintain a simmer and continue cooking until the rice is tender, about 15 minutes.
Puree the ...
asticciera Cream---.
Follow above recipe for pasticciera cream, omitting lemon
Scrub & clean all shellfish thoroughly. Be especially carefuyl to throw away any clams or mussels that don't close or stay closed.
Brown garlic in oil in large stock pot.
place mussels and clams together in the pot, pour in 1 to 2 cups of water. Bring to a boil and steam for about 15 minute
Check to be sure all clams and mussels open if not let cook a little longer. When opened remove from pot and set aside.
Add remaining ingredients and cover pot tightly.
simmer for 30 minute check and stir occasionally. Add the clams & ...
efrigerator overnight.
Combine Pico de Gallo ingredients in a small
cups for remainder of recipe. I refrigerate overnight and then
auce .
To Make Molho de Piri Piri: Remove the stems
nto crust.
Pour dulce de leche into a microwave-safe
squeeze excess liquid from pico de gallo.
Mix all ingredients
Combine first six ingredients in a zip lock bag or bowl.
Add salmon and seal or cover.
Marinate in refrigerator for 45 minutes to 1 hour, turning every 15 to 20 minutes.
Remove salmon from marinade and grill until thoroughly cooked, basting with marinade as it cooks.
Serve with Pico de Gallo as a topping -- use your own favorite recipe or see my recipe (#75897).
eat.
Add the herbs de Provence, and cook, stirring constantly
heese
Add the Pico de Gallo in the middle of
n squash, celery, oats, Herbes de Provence and salt then return
Prepare the Pico De Gallo and set aside.
Prepare the Guacamole; cover tightly with plastic wrap and set aside.
nd whisk in the dulce de leche until it is completely
Make a 1 1/4 batch of Nif's Chocolate Crepe Batter #354547 and keep warm.
Mix together the butter and sugar in the top of a double boiler. Place over simmering water.
Beat in the egg yolks one at a time, beating thoroughly after each addition. Remove from the heat and cool slightly.
Beat the egg whites until stiff. Add the Creme de Cacao and blend thoroughly.
Fold the egg whites into the yolk mixture.
Put a scoop of vanilla ice between two crepes.
Pour the Creme de Cacao sauce over and sprinkle with grated chocolate.
ixing bowl, combine all pico de gallo (salsa) ingredients EXCEPT the