HERB DIP
Steps:
- Place the cream cheese, sour cream, mayonnaise, scallions, parsley, dill, salt, and pepper in the bowl of an electric mixer fitted with the paddle attachment and blend. Serve at room temperature.
TERIYAKI GRILLED STEAK SKEWERS WITH CHILE-HERB DIPPING SAUCE
Provided by Tia Mowry
Categories main-dish
Time 5h15m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- For the marinade: Combine the soy sauce, brown sugar, ginger, lime juice and chile-garlic sauce in a saucepan over medium-low heat. Bring to a simmer and cook, stirring occasionally, for 10 minutes. Let cool.
- Loosely thread the skirt steak strips onto the soaked skewers and place them in a deep pan. Top with the marinade. Cover and refrigerate for at least 2 hours.
- For the chile-herb sauce: Combine the cilantro, parsley, mint, garlic, green onions and Thai chiles in a food processor and pulse until coarsely chopped, scraping down the bowl as needed. Add the fish sauce, sugar, lime juice, 1 teaspoon salt and 1/2 teaspoon pepper and pulse until combined. With the machine running, drizzle in oil; pulse for another 15 seconds. Add the mayonnaise and pulse to combine. Transfer to a bowl, cover and chill until ready to serve.
- For cooking the steak: Prepare a grill for medium-high heat. Grill the steak for 2 to 3 minutes per side. Transfer to a plate and let rest. Serve with the chile-herb sauce on the side.
SOCCA
Socca is a traditional flatbread from Nice, France. It's a common street food, cooked on a grill and served in a paper cone, usually chopped and sprinkled with salt, pepper or other delicious toppings. Bonus: It's gluten free. — Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Time 10m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, whisk chickpea flour, water, 1 tablespoon oil and salt until smooth. Let stand 30 minutes. , Meanwhile, preheat broiler. Place a 10-in. cast-iron skillet in oven until hot, about 5 minutes. Add remaining 1 tablespoon oil to the pan; swirl to coat. Pour batter into the hot pan and tilt to coat evenly. , Broil 6 in. from heat until edges are crisp and browned and center just begins to brown, 5-7 minutes. Cut into wedges. If desired, top with optional ingredients.
Nutrition Facts : Calories 113 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 298mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
WOOD-FIRED DUCK BREAST WITH CHICORIES AND MISO KUMQUAT DRESSING
Duck breast is one of my favorite proteins to cook, an artful dance between temperature control and patience. To achieve the perfect crispy skin takes great sourcing of product, so always buy your duck direct from the ranch if you can. Citrus and duck are a classic French pairing, and in this recipe I am using a special citrus fruit called a kumquat, which has a pleasant thin skin allowing full utilization of the entire fruit.
Provided by Food Network
Categories main-dish
Time 2h
Yield 2 to 4 servings
Number Of Ingredients 22
Steps:
- Preheat the oven to 425 degrees F or start a wood burning oven.
- For the duck: Score the duck breast in a 1/4-inch cross hatch, salt the skin and allow to sit skin-side down on a tray for 25 minutes.
- To cook the duck breasts, pat the skin dry and place the breasts skin-side down in a large cast-iron skillet over medium-low heat. Begin to render the fat out of the skin. Allow the duck to roast for 18 to 20 minutes. Once the skin is golden brown, turn and tap the flesh side on the pan for a quick second, then return to the skin side and put into the hot oven for 2 to 3 minutes. Remove the duck breasts from the pan and allow to rest for10 minutes before slicing into 1/2-inch-thick slices.
- For the potatoes: Place the cast-iron pan back over medium heat and add the thyme and fingerling potatoes. Once they begin to get color on them, after a couple of minutes, finish the potatoes in the oven and allow to cook until golden brown, about 20 minutes. Remove the potatoes from the pan and set aside on a plate.
- For the jus: Add the duck stock and thyme to the pan, return it to the oven and allow to cook for 8 to 10 minutes. Pull the pan out of the oven and swirl in the butter and salt.
- For the vinaigrette: Add the orange juice, vinegar, Dijon, miso and thyme to the carafe of a high-speed blender. With the blender on, stream in the olive oil and grapeseed oil. Add the salt and pepper and set aside in a bowl. Fold in the sliced kumquats and cayenne and set aside.
- To serve: Line a platter with the radicchio and endive leaves. Place the sliced duck breasts over top of the chicories and top with the roasted potatoes and jus. Drizzle some of the vinaigrette over the platter and garnish with orange zest.
BATTER FRIED ASPARAGUS WITH HERB OR LEMON DIPPING SAUCES
Fresh asparagus spears are dipped in a seasoned wine-batter and fried until crispy and golden brown. This is a perfect recipe to disguise vegetables for picky eaters. Serve them as a side dish, appetizer, or anytime snack with either one or both of the dipping sauces. COOK'S TIP: Keep this easy wine-batter recipe on hand to use with other vegetables as well as seafood, fish, and chicken tenders.
Provided by Feast Your Eyes
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- After cutting off the tough stems of the asparagus, wash well and pat dry with paper towels.
- Place oven rack in the middle position; preheat oven to 200°F
- In a bowl wide enough to easily batter-coat the spears, add the flour, egg, wine, lemon zest, onion powder, celery salt, Kosher salt, black pepper, and cayenne pepper. Whisk together until well blended; batter should be on the thickish side. Let sit at least one (1) hour.
- For the dipping sauces:.
- HERB: Mix all of the herbs with the mayonnaise, season to taste. Chill, covered, until ready to serve.
- LEMON: Stir together all the ingredients in a small bowl. Chill, covered, until ready to serve
- Blanch the asparagus spears in boiling water. Drain, immediately run VERY cold water over them; blot dry on paper towels and set aside.
- Heat 3 inches oil in a 3 to 4-quart heavy saucepan over moderately high heat until it registers 375°F on a deep-fat thermometer. (COOK'S TIP: Remember to return the oil to 375°F between batches of asparagus.).
- Dip the asparagus spears ONE-AT-A-TIME in the batter - Coat completely. Gently lower the spear into the hot oil. Repeat with remaining asparagus spears, but DO NOT CROWD. Cook for 2 to 3 minutes, turning with a slotted spoon until lighlty golden.
- Remove each asparagus spear with a slotted spoon and place on a paper towel-lined baking sheet; if desired, sprinkle lightly with Kosher salt. Keep warm in the pre-heated oven for up to 20 minutes.
- Serve warm with one or both of the dipping sauces.
Nutrition Facts : Calories 208.6, Fat 10.7, SaturatedFat 1.7, Cholesterol 34.1, Sodium 225.4, Carbohydrate 21.8, Fiber 1.4, Sugar 2.9, Protein 3.8
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