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Get Mango/Green Onion Salsa Cruda Recipe from Food Network
Get Mango/Green Onion Salsa Cruda Recipe from Food Network
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Get Butternut-Squashed Sidecar Recipe from Food Network
Get Butternut-Squashed Sidecar Recipe from Food Network
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Get Yucca with Cuban Mojo Recipe from Food Network
Get Yucca with Cuban Mojo Recipe from Food Network
cooking.nytimes.com
At Spoon and Stable, his Minneapolis restaurant, Gavin Kaysen cooks a version of his grandmother Dorothy’s pot roast using paleron (or flat iron roast), the shoulder cut of beef commonly used in pot au feu, as well as housemade sugo finto, a vegetarian version of meat sauce made with puréed tomatoes and minced carrot, celery, onions and herbs This recipe uses a chuck roast and tomato paste, both easier to find and still delicious.
At Spoon and Stable, his Minneapolis restaurant, Gavin Kaysen cooks a version of his grandmother Dorothy’s pot roast using paleron (or flat iron roast), the shoulder cut of beef commonly used in pot au feu, as well as housemade sugo finto, a vegetarian version of meat sauce made with puréed tomatoes and minced carrot, celery, onions and herbs This recipe uses a chuck roast and tomato paste, both easier to find and still delicious.
Ingredients:
chuck roast, canola oil, butter, red onions, carrots, celery, rutabaga, cremini mushrooms, parsnips, garlic, tomato paste, bay leaves, rosemary, red wine, beef broth
www.chowhound.com
My version of chicken stew is influenced by simple local French Canadian home cooking and is a bit like a Cajun Ettouffe. A roux is created after first sweating...
My version of chicken stew is influenced by simple local French Canadian home cooking and is a bit like a Cajun Ettouffe. A roux is created after first sweating...
Ingredients:
olive oil, onion, celery, carrots, flour, butter, mushrooms, cognac, wine, chicken stock, tomato paste, bouquet garni, salt pork
cooking.nytimes.com
Here, wild mushrooms and brussels sprouts get crisp and golden in the oven while brandy-glazed chestnuts add a touch of sweetness You can make the shallot-chestnut mixture the day before and refrigerate it in an airtight container Sprinkle it evenly over the roasting vegetables during the last 5 minutes of cooking to warm it through.
Here, wild mushrooms and brussels sprouts get crisp and golden in the oven while brandy-glazed chestnuts add a touch of sweetness You can make the shallot-chestnut mixture the day before and refrigerate it in an airtight container Sprinkle it evenly over the roasting vegetables during the last 5 minutes of cooking to warm it through.
Ingredients:
wild mushrooms, olive oil, salt, black pepper, brussels sprouts, shallots, cinnamon, chestnuts, brandy, cider vinegar, soft herbs
www.delish.com
A great drink for a picnic or barbecue the tart taste of limes balances the sweetness of raspberries and soda for a delightful summer cocktail.
A great drink for a picnic or barbecue the tart taste of limes balances the sweetness of raspberries and soda for a delightful summer cocktail.
www.allrecipes.com
Perfect the classic proportions of tequila, triple sec, and lime juice in this tried-and-true margarita recipe by Chef John.
Perfect the classic proportions of tequila, triple sec, and lime juice in this tried-and-true margarita recipe by Chef John.
cooking.nytimes.com
Originally the Mexican Martini was just a large margarita in Austin, Tex But the presentation calls for the margarita to be served in a martini glass, with olives on a spear Because it is about twice as large as a regular drink, customers are usually given the cocktail shaker and invited to pour it themselves.
Originally the Mexican Martini was just a large margarita in Austin, Tex But the presentation calls for the margarita to be served in a martini glass, with olives on a spear Because it is about twice as large as a regular drink, customers are usually given the cocktail shaker and invited to pour it themselves.
cooking.nytimes.com
This recipe is by William L. Hamilton and takes 2 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by William L. Hamilton and takes 2 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Cumin and lime juice add a real zing to these chips, and they're best when served warm.
Cumin and lime juice add a real zing to these chips, and they're best when served warm.
www.allrecipes.com
This fruity and spicy salsa is yummy on just about everything, or simply enjoyed with tortilla chips.
This fruity and spicy salsa is yummy on just about everything, or simply enjoyed with tortilla chips.
Ingredients:
mangos, peaches, pineapple, tomatoes, white onion, red bell pepper, bell pepper, cilantro, garlic, jalapeno pepper, lime juice, salt, sugar, water