Drain on paper towels and serve hot. Salt and pepper, if necessary. Amazing stuff. Stir in parsley. Spoon a little of the oil onto pieces of bread and top with shrimp. Heat a thick film of neutral oil or oil mixed with butter in a skillet. Dredge shucked clams, oysters or chicken breast pieces in the cornmeal and cook about 2 minutes a side, or until crisp.
Serve on bread with mayonnaise, or sprinkle with lemon or lime juice and serve on toothpicks. Brush thick slices with olive oil. Broil until toasted on both sides. Drizzle with a bit more olive oil, sprinkle with salt, and serve, or top with prosciutto or tapenade. Toss with good quality canned tuna and mash. Spoon over bruschetta. Health food, practically. Also good with a layer of Tuscan beans above.
Cut each piece across into 3 or 4 thin slices, then pile onto round bread slices, toasted or not. Top with slice of Manchego and bit of piquillo pepper. Cook in a lightly oiled skillet until nicely browned. Kielbasa is equally good or better , if not as hip. Sprinkle with salt and pepper, and drizzle with oil. Cook in a skillet, a broiler or a high-heat oven until nice and crisp.
Skewer with a grape tomato. Spear with bacon. Broil, turning once, until bacon is done. Skewer with toothpicks and broil, turning once, until bacon is done. Skewer closed with toothpicks and broil, turning once, until bacon is done. Let cool, remove from shells, and serve with aioli, flavored mayonnaise or vinaigrette. Sprinkle with lemon juice and parsley and serve hot. Shape into small cakes and refrigerate, if time allows. Dredge in flour, then brown in oil or oil mixed with butter.
Serve with lemon wedges, aioli or tartar sauce. Shape into 1-inch balls. Broil about 5 minutes, turning once or twice. Add bread or cracker crumbs until you can shape the mixture into cakes. If possible, refrigerate for an hour. Meanwhile, cook chopped canned tomatoes in olive oil with salt and cayenne until saucy.
Shape small cod cakes. Serve hot or at room temperature, with sauce on the side. Skewer a crisp pickled pepper, an anchovy and a pitted green olive. Incredible with dry fino sherry. Broil until done, turning once, about five minutes. Let rest five minutes. Spear two chunks with a piece of Parmesan about the same size. Sear in hot pan until browned on one side; turn; smear browned side with dark miso slightly thinned with sake.
Continue to cook another minute or two. Sear on both sides in a very hot pan or broiler for less than 3 minutes total.
Cut into pieces and sprinkle with more salt. You can do this with shrimp and scallops, too. Blast bite-size shrimp in a little peanut oil until just about cooked through; add minced garlic and chili and ginger, if you like , then cook 30 seconds. Add black beans and their liquid, and toss. Turn off heat and add a little soy sauce. Serve on toothpicks. Cut boneless meat into bite-size pieces not too small. Dredge in flour, brown quickly in a combination of butter and oil.
Serve with lemon wedges. Toss with a lot of roughly chopped basil say, 1 cup basil per pound of meat and peanut oil. Stir-fry with garlic and red pepper flakes until rare. Sprinkle with soy sauce or nam pla and lime juice. Toss with minced onion, minced garlic, lemon juice, olive oil, salt, pepper, crumbled bay leaf and oregano. Broil, turning occasionally, until browned. Toss with equal amounts ground cardamom, minced garlic, ground allspice, ground turmeric and thyme leaves; add a dash of nutmeg and peanut oil to moisten.
Broil, turning occasionally, until nicely browned. Toss with yogurt, chopped onion, minced garlic, minced lime zest, ground cumin, coriander, paprika, cayenne and lime juice. Skewer and broil, turning occasionally, until nicely browned. Boil remaining sauce for a minute or so. Broil the chicken, turning and basting with the sauce after a couple of minutes. Toss with 1 pound pork shoulder you need some fat or these will be tough cut into 1-inch cubes. Skewer and broil about 5 minutes.
Toss with 1 pound cubed pork shoulder with fat. Broil about 5 minutes. Mash yolks with salt, mayonnaise, good mustard and cayenne. You can also add minced radish, snow peas, scallions or any crunchy vegetables or curry powder. Mash yolks with cooked and minced shrimp, a little chopped olive, minced onion, parsley, salt, pepper and mayonnaise to bind.
Spoon back into whites. Garnish with parsley or a piece of anchovy or shrimp. Serve with lightly cooked carrots, snap peas, purple potatoes, seafood, etc. Make lots, because people will be double-dipping. Serve with cooked shrimp. Broil quickly, until crisp but not well-done. Serve hot, with yogurt mixed with same spice rub. These will go very fast. Or fresh goat cheese. Or mozzarella, and bake until the cheese begins to melt.
Curl each around a tiny ball of butter. Make them small from beef mixed with salt and pepper. Cook quickly in a hot skillet and serve with ketchup and bits of onion and tomato. Top a layer of tortilla chips with grated cheese something orange is traditional and bake until cheese melts. Famous for Avocado Toast. The Little Owl. Champs Diner. Cafe Gitane. Sticky's Finger Joint Greenwich Village. BLT Steak. Famous for Popovers. Balthazar New York. Nougatine At Jean-Georges. Famous for Tuna Tartare.
Two Hands. Famous for Mozzarella Sticks. Big Mozz. Sons of Thunder. View all recommended restaurants in the world. Most popular Best rated Alphabetically By Location. Originally, the salad consisted of apples, celery, and mayonnaise, and was a huge success.
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