Sunday, June 16, 2019
Heat a wok over a high heat and add the groundnut oil. When the oil starts to smoke, add the beef slices and stir-fry for 30 seconds. As the meat starts to turn brown, add the rice wine or sherry.... (from #Chinese #Video #Seabass Watch and Read more at YummyEveryday | Daily Paper
"Slow cooking produces butter-soft salmon that almost dissolves in the mouth. Tarator, from Lebanon and Syria, is a garnish of tahini sauce and fried nuts for baked fish." Greg Malouf, MoMo (from "") #Food #Salmon #FragrantSalt #Tarator #Recipe #Fish Read more at YummyEveryday | Daily Paper
Slovenia’s Best Chef is Reviving its Delicious, Endangered Fish - I'm not usually crazy about trout, but this fish is wonderfully fatty and has a really deep, rich flavor that comes from the marble’s slow growth. Other times she accentuates it with flavors from around the valley, like rubbing it with spruce salt and sugar then serving it in a salad with raw almonds, chickweed, green peas, and unripe strawberries.... #Food #Dining #Fish #Slovenia


Note: Japanese mayonnaise is sweeter than other mayonnaise; it’s available from Japanese grocers. If unavailable, substitute whole-egg mayonnaise. #Food #Recipe #Tacos #Fish


“Sizzling shrimp fajitas are a favorite of my family's. I prefer flour tortillas, husband likes corn. Use whatever suits you.” READY IN: 35mins SERVES: 4-6 UNITS: US INGREDIENTSNutrition 1 1⁄4lbs medium shrimp, peeled and deveined 1⁄2teaspoon salt 1⁄2teaspoon ground cumin 1⁄2teaspoon pure chile powder 1⁄2teaspoon chopped...
Nothing better than taking some time to go crabbing, and cooking up some fresh Blues. If you have that Blue Crab Blues then check this out. Are you looking for barbecue and grilling recipes to serve up at your Pit,...
These easy-to-make fish sticks are coated in a blend of panko crumbs and fresh lime zest and baked at a high heat to give them a delicious crunch. Served with a choice of two Asian-style dipping sauces - a...
Harissa, the ubiquitous North African pepper paste, flavors this juicy roast chicken from Zahav's Michael Solomonov, who makes his with ground Aleppo pepper instead of fresh or dried chiles. Solomonov pairs the chicken with his version of Israeli cucumber...
At Emre Balikcilik, a charmingly rustic spot in Giresun, on Turkey’s eastern Black Sea coast, Turken Tunan prepares simple stovetop dishes with fish pulled from her fishmonger husband Turgay’s display case, which sits at the entrance. Bugulama (from bugulamak,...

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