Free Recipes Archive
Source: Robert Kirchhoff, Executive Chef, Aureole Restaurant, Las Vegas, Nevada 1 (5 to 6 ounce) halibut filet 1 baby fennel 4 to 6 stalks broccolini Salt Cracked black pepper Butter 3 clams 3 mussels 2 medium-size shrimp 1/2 cup vegetable Read More …
Source: Al Dente’s, Scottsdale, Arizona 1/3 cup olive oil 2 pounds white onions 2-1/2 pounds tomatoes 2 pounds green peppers 16 manila clams 8 mussels 1 pound squid 8 jumbo shrimp 1/2 pound Spanish chistorra 1 pound chicken 1-1/2 cups Read More …
Black rice (arroz negro) is popular along the entire Mediterranean coast of Spain, but specially in Castellon de la Plana, the extreme north of the Valencian Community, and in Tarragona, the most southern area of neighboring Catalonia. The original recipe Read More …
MAKES ABOUT 1-1/2 QUARTS 2 tablespoons extra-virgin olive oil 8 ounces shallots (about 1-3/4 cups), sliced 1/4-inch thick 4 ounces carrots (about 1 cup), sliced 1/4-inch thick 1 head garlic, cloves separated, peeled, and smashed 8 ounces fennel (about 2 Read More …
The exceptionally fine aroma of this home-made vinegar makes the effort involved in preparing it well worth while. It can also be made with blackberries or blackcurrants. Fruit vinegars make delicious dressings for modern gourmand salads made with shellfish, raw Read More …
6 tbsp. olive oil 2 lbs. ripe tomatoes, peeled and chopped 3 tbsp. drained capers 2 tbsp. chopped anchovies 1 tbsp. chopped garlic 3/4 lb. med. shrimp, peeled 1/2 lb. sea scallops, halved 2 tbsp. chopped, pitted Kalamato olives 1 Read More …
1/2 cup mayonnaise 2 tablespoon dried dill (or 4 tablespoon fresh dill) 1/4 cup Dijon style mustard 1 tablespoon horseradish Combine mayonnaise and mustard. Add dill and horseradish. Mix. Serve as sauce for smoked shellfish or spread on crackers topped Read More …
1/4 cup butter 1/4 cup olive oil 1 cup dry white wine 6 to 12 large garlic cloves, minced 1 teaspoon crushed rosemary 1 pinch of oregano 1 (28 oz.) can drained Italian tomatoes, chopped SPICY TOMATO SAUCE: 2 large Read More …