Category : Snacks & Hor d'oeuvres
Author : Richard Sax
Hits : 4284
Date : 14/07/2002
3 tb Oil, olive, extra-virgin 1 c Oil, olive, extra-virgin 1/2 cup Shallot ** 4 Anchovy, fillets ** 1/2 cup Vinegar, red wine Salt and Pepper to taste)2 ea Peppers, red bell, roasted -- or 1 cup Pimientos, canned ** 1 md Onion, red (1 cup) ** 2 Celery, stalks ** 1 cup Parsley, italian ** 2 lg Eggs, hard cooked ** ** Finely chopped
For Salsa Verde:Heat 3 tablespoons of olive oil in a medium skillet. In the hot oil, saute shallots and anchovies, stirring until shallots are softened, 2 to 3 minutes. Cool.In bowl, combine 1 cup olive oil, wine vinegar and salt and pepper to taste. Add shallot-anchovy mixture and remaining ingredients. Stir well, adjust seasoning and set aside.Source: New York's Master Chefs, Bon Appetit Magazine
Two to four medium oranges = 1 cup of juice.
Two medium oranges = 1 cup of bite-size pieces.
One medium orange = 10 to 12 sections.
One medium (...)
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