BOOK CATEGORIES
Authors
Short Stories
Long Stories
Funny Stories
Love Stories
Stories For Kids
Poems
Essays
Nonfictions
Plays
Folktales
Fairy Tales
Fables
Learning Kitchen
LINKS
Home
Famous Authors (View All Authors)
Post by :dhubbs
Category :Learning Kitchen
Author :Unknown
Date :November 2011
Read :2874
Click below to download : Appetizers - Seafood Artichoke And Shrimp Bowl (Format : PDF)
Appetizers - Seafood Artichoke And Shrimp Bowl
1 egg yolk2 tbsp. chopped parsley
3/4 cup olive oil
2 tbsp. chopped chives
1/4 cup wine vinegar
2 tbsp. Dijon mustard
1 pkg. frozen artichoke hearts, cooked until tender crisp
1 shallot, chopped fine
1 lb. medium shrimp, cleaned and cooked
Use blender or hand beater. Using blender, place egg yolk in container and blend for 10 seconds.(Hand: Mix for 2 min). Add oil, vinegar and mustard. Beat only til mixture is creamy.
Place dressing in bowl with shallots, herbs , artichoke hearts and shrimps. Marinate for several hours, or overnight. Looks lovely served in a silver or silverplate bowl.
SERVES: 8
NEXT BOOKS
10 garlic cloves, minced (if cloves are extra large, compensate) 1-1/2 sticks butter 2 (2 oz.) cans flat anchovies, drained 1 pt. whipping cream 1 qt. half & half (hold 1/4 for later use) Saute garlic until golden in 1 stick butter; add the remaining 1/2 stick and stir until melted. Add the drained anchovies and cook at medium heat until dissolved. Add the cream and simmer (make certain it continues to bubble gently) no less than 1/2 hour--additional simmering improves flavor and Bagna will become thicker--add more half & half
Appetizers - Bagna Cauda
PREVIOUS BOOKS
Scallop Filling: 1 shallot chopped 1 clove garlic chopped 2 TBSP leeks diced 1 TBSP butter 1/2 lb fresh raw scallops to taste chives chopped to taste tarragon chopped to taste salt & pepper to taste truffle oil Wonton: 1 egg beaten 18 wonton skins Tempura Batter: 2 cups sparkling wine 1 cup all purpose flour 1 cup cornstarch 1 egg to taste salt & pepper Crispy Watercress Salad Mix: rough chop watercress leeks jullienne red wine vinagrette Tobiko (tiny red fish roe) or use black caviar For Scallop Wonton Filing: In a small skillet melt butter. Add shallots, garlic
Appetizers - Seafood - Truffle Scented Scallop Siew (wontons) With Crispy Watercress Salad
NEXT 10 BOOKS
|
PREVIOUS 10 BOOKS
|
RANDOM 10 BOOKS
- Appetizers - Bagna Cauda
- Appetizers - Seafood Baked Salmon Appetizers
- Appetizers - Seafood Clam Ball Recipes By Angel
- Appetizers - Seafood Clams Baked With Garlic And Cheese
- Appetizers - Seafood Clams Casino
- Appetizers - Conch Fritters
- Appetizers - Seafood Country-fried Scallops
- Appetizers - Crab 'n Stuff
- Appetizers - Crab Appetizers
- Appetizers - Crab Ball
LEAVE A COMMENT