A very easy recipe for almost any firm flesh fish fillet like Seabass, Grouper or Flounder. The classic is done with Snapper. SERVES 4 ¼
A very easy recipe for almost any firm flesh fish fillet like Seabass, Grouper or Flounder. The classic is done with Snapper. SERVES 4 ¼
SERVES 8 1 each Lamb shoulder boned, trimmed 2 each Oranges zested 2 each Oranges juiced 5 sprigs fresh Rosemary 5 sprigs fresh Thyme 1
SERVES 4 1 ½ pound Salmon (skin removed) ¼ cup extra virgin olive oil To taste kosher salt To taste freshly ground black pepper 1
SERVES 6 ½ cup extra virgin olive oil 6 each-1 ½ inch thick pork chops 1 tablespoon kosher salt 1 tablespoon ground black pepper 2
The added step in the beginning (marinating the meat) imparts a great flavor add should not be skipped SERVES 6 1 bottle Cabernet Sauvignon 2
There really are only two secrets to cooking chicken under a brick. The first is preparing the chicken so that it lies flat; the second