30 fritters
You might need to buy:
- unsifted all-purpose flour
- cornmeal
- milk
- chopped fresh cilantro
serves 4
You might need to buy:
- unpeeled large raw shrimp
- cream of coconut
- cornstarch
- lemon juice
- cornstarch
- flaked coconut
4 cups
You might need to buy:
- finely grated orange rind
- pecan halves
Traditionally made in a molcajete (basalt grinding bowl) and mashed with a tejolote (stone grinding tool/pestle). Guacamole should be served within 4 hours after it is prepared for the best color and freshest taste.
You might need to buy:
- lightly packed chopped fresh cilantro
ready in about 30 minutes;
serves 12
You might need to buy:
- (6-inch pita breads
- shredded Parmesan cheese
- Italian seasoning
You might need to buy:
- olive oil
- minced garlic
- minced rosemary
- dried hot pepper flakes
You might need to buy:
- Marinade:
- Juice and zest of 2 lemons
- olive oil
- light white wine vinegar
- Freshly ground black pepper
- Feta.
Can freeze ahead uncooked. To bake from frozen; thaw on baking sheet for 15 minutes; bake in preheated oven 20-25 minutes or until golden brown.
You might need to buy:
- all-purpose baking mix
- finely chopped onion
- finely chopped celery
- 2tsp. pepper
serves 12
You might need to buy:
- Marinade:
- fresh lemon juice
- olive oil
- Dijon mustard
- fresh ground black pepper
- Seafood:
- water
- bay leaf
- bay scallops
- finely chopped fresh parsley
Makes 24.
This recipe uses slow-cooking techniques to intensify the tomatoes’ flavor. It is a wonderful technique to remember in the heat of the summer during tomato season. Fold the confit into scrambled eggs, toss it with salad greens or pasta, or place some on top of crisp grilled bread with chopped herbs for a tasty appetizer
You might need to buy:
- extra-virgin olive oil
- springs of thyme
- Coarse sea salt and freshly ground black pepper