Posts in : Ingredients Lemon
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- Posted by elimam
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Prep Time 20 minutes Cook Time 15 minutes Servings servings
Ingredients- 2 red bell peppers halved and seeded
- 6 Fresno chile peppers
- 1 habanero pepper
- 2 tablespoons vegetable oil
- 1/4 teaspoon caraway seeds or more to taste
- 1/4 teaspoon coriander seeds or more to taste
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried mint
- 1 teaspoon kosher salt or to taste
- 4 garlic cloves peeled
- 1 Lemon juiced
- 1 tablespoon Extra Virgin Olive Oil
Prep Time 20 minutes Cook Time 15 minutes Servings servings
Ingredients- 2 red bell peppers halved and seeded
- 6 Fresno chile peppers
- 1 habanero pepper
- 2 tablespoons vegetable oil
- 1/4 teaspoon caraway seeds or more to taste
- 1/4 teaspoon coriander seeds or more to taste
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried mint
- 1 teaspoon kosher salt or to taste
- 4 garlic cloves peeled
- 1 Lemon juiced
- 1 tablespoon Extra Virgin Olive Oil
Instructions-
Preheat oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place red bell peppers with cut sides down onto the prepared baking sheet. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place the blackened peppers into a bowl and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Remove and discard skins.
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Bring a large pot of lightly salted water to a boil. Add Fresno and habanero chiles and cook uncovered over medium heat until vegetables start to soften, about 3 minutes; drain and set aside to cool. Remove seeds and membranes from chiles (wear gloves); set aside.
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Shake coriander and caraway seeds in a skillet over medium heat until you start to smell the spice, about 2 minutes. Use a mortar and pestle to crush toasted seeds; add cumin, mint, and salt, and crush until finely ground. Transfer spices to a blender and add roasted bell peppers, chiles, garlic, lemon juice, and vegetable oil; puree until smooth. Drizzle in extra-virgin olive oil at the end, blending for only a few seconds.
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- Posted by elimam
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Prep Time 5 minutes Servings cups(1 1/2)Ingredients- 1 cup Extra Virgin Olive Oil
- 1/4 cup soy sauce
- 1 Lemon juiced
- 3 cloves garlic minced
- 3 tablespoons minced fresh ginger root
- 1 teaspoon prepared Dijon-style mustard
- 2 teaspoon honey
- ground black pepper to taste
Prep Time 5 minutes Servings cups(1 1/2)Ingredients- 1 cup Extra Virgin Olive Oil
- 1/4 cup soy sauce
- 1 Lemon juiced
- 3 cloves garlic minced
- 3 tablespoons minced fresh ginger root
- 1 teaspoon prepared Dijon-style mustard
- 2 teaspoon honey
- ground black pepper to taste
Instructions- In a small bowl, whisk together the soy sauce, lemon juice, garlic, ginger, mustard, honey and pepper. Once these are thoroughly combined, add the oil in a steady stream, whisking constantly. When all of the oil is incorporated into the dressing, pour into a glass jar and chill until serving.
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- Posted by elimam
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Prep Time 30 minutes Cook Time 10 minutes Servings servingsIngredients- 1 cup Extra Virgin Olive Oil
- 1/4 cup chopped fresh parsley
- 1 Lemon juiced
- 2 tablespoons hot pepper sauce
- 3 cloves garlic minced
- 1 tablespoon tomato paste
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 pounds large shrimp peeled and deveined with tails attached
- skewers
Prep Time 30 minutes Cook Time 10 minutes Servings servingsIngredients- 1 cup Extra Virgin Olive Oil
- 1/4 cup chopped fresh parsley
- 1 Lemon juiced
- 2 tablespoons hot pepper sauce
- 3 cloves garlic minced
- 1 tablespoon tomato paste
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 pounds large shrimp peeled and deveined with tails attached
- skewers
Instructions- In a mixing bowl, mix together olive oil, parsley, lemon juice, hot sauce, garlic, tomato paste, oregano, salt, and black pepper. Reserve a small amount for basting later. Pour remaining marinade into a large resealable plastic bag with shrimp. Seal, and marinate in the refrigerator for 2 hours.
- Preheat grill for medium-low heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
- Lightly oil grill grate. Cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserved marinade.
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- Posted by elimam
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Prep Time 40 minutes Servings Ingredients- 6 tomatoes
- Pine nut
- 1 onion
- parmesan cheese
- 3 tablespoons Extra Virgin Olive Oil
- Balsamic Vinegar
- 1/2 Lemon
Prep Time 40 minutes Servings Ingredients- 6 tomatoes
- Pine nut
- 1 onion
- parmesan cheese
- 3 tablespoons Extra Virgin Olive Oil
- Balsamic Vinegar
- 1/2 Lemon
Instructions- Cut 2 avocados into small cubes and mix with lemon juice.
- Blanch the tomatoes, peel and cut into small cubes. Cut the onion into small pieces.
- Place the diced tomatoes and onion in a colander, sprinkle with salt and let drain for 15 minutes.
- Mix the avocado cubes, tomatoes, pine nuts and onion in a bowl. Sprinkle with 3 table spoons olive oil and 1 table spoon Vinegar.
- Divide among 4 glasses or ramekins refrigerate.
- To serve, unmold on plates, garnish with shavings parmesan
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Aug 1, 2016