Sweet Pepper and Calamari
Posted on July 11, 2008
For the confit, at least 1 day before serving, place the olive oil, peppers, garlic, shallot, thyme, cayenne, and salt in a large saucepan over low heat. Cover the pan and bring to a simmer. Adjust the heat so the oil is at a slow simmer and cook, turning the peppers in the oil from time to time, until very soft, about 15 minutes. Let cool, cover, and refrigerate.
THE CONFIT
* 1/2 cup olive oil (not extra-virgin)
* 20 baby sweet red peppers, whole
* 3 large cloves garlic, peeled and halved lengthwise
Sweet Pepper and Calamari
Posted on July 10, 2008
For the confit, at least 1 day before serving, place the olive oil, peppers, garlic, shallot, thyme, cayenne, and salt in a large saucepan over low heat. Cover the pan and bring to a simmer. Adjust the heat so the oil is at a slow simmer and cook, turning the peppers in the oil from time to time, until very soft, about 15 minutes. Let cool, cover, and refrigerate.
THE CONFIT
* 1/2 cup olive oil (not extra-virgin)
* 20 baby sweet red peppers, whole
* 3 large cloves garlic, peeled and halved lengthwise
Stir Fried Shrimp Noodles
Posted on June 29, 2008
Place a small skillet over medium heat and add the almonds. Stir frequently and cook until you start to smell them, about 3-4 minutes. While the water is close to coming to a boil, heat EVOO in large skillet over medium-high heat. When the oil ripples, add shrimp and cook for about 1 minute. Add peppers, scallions and garlic, and cook about 3 minutes more.
Ingredients
* 1/4 cup sliced or slivered almonds
* 1 pound fideos or very thin egg noodles
* 1/4 cup extra-virgin olive oil (EVOO)
Lamb Food Recipe
Posted on June 13, 2008
Take the leg of lamb and place on a clean cutting board. In a separate small bowl, mix the garlic, oregano, salt and pepper. Take one tablespoon of olive oil, drizzle it onto the lamb, and then season the lamb with a generous amount of salt and pepper.
INGREDIENTS:
* 1 8- to 9-pound leg of lamb, main bone removed, shank bone intact, tied (your butcher can do this for you)
* 2 cloves garlic, finely chopped
* 1 1/2 tablespoons dried Greek oregano
* 1 lemon, cut in half
* 1/4 teaspoon salt