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Grilled Chicken Breast in Peach Melon Salsa, Roasted Red Peppers Red Onion,
2008-04-08 19:54:00 Grilled Chicken Breast in Peach and Melon Salsa Grilled boneless chicken breast in a perfectly balanced peach and melon salsa. Made with roasted red peppers red onion and chili powder. Served with toasted coconut rice and a blend of seasonal vegetables. - Buy
Crispy Oysters with Red Onion Vinaigrette
2008-03-06 01:27:00 24 shucked oysters (about 1 cup, or 8 ounces) 3/4 cup buttermilk 6 strips bacon About 6 tablespoons olive oil, divided 1/4 cup finely chopped red onion 1/4 cup red wine vinegar 1 tablespoon water Scant 1 teaspoon granulated sugar 1/4 teaspoon salt 1/8 teaspoon black pepper 1 cup white or yellow cornmeal 5 cups mixed greens or mesculum 1/4 cup chopped sweet red pepper Preparation Stir oysters together ...
Appetizer Recipes : Sauteed Spinach with Red Onion, Bacon & Blue Cheese
2008-01-28 15:59:00 2 servingsBacon and blue cheese transform spinach into a stellar side. Popeye would be jealous.Ingredients :2 teaspoons extra-virgin olive oil1/2 cup thinly sliced red onion2 cloves garlic, minced1 10-ounce bag fresh spinach (see Tip), tough stems removed2 strips center-cut bacon, cooked and crumbled1 tablespoon crumbled blue cheeseHeat oil in a large nonstick skillet or Dutch oven over medium-high heat. Add onion and cook, stirring, until beginning to soften, about 1 minute. Add garlic and cook, stirring, until fragrant, about 30 seconds more. Add spinach and cook, stirring, until just wilted, about 2 minutes. Remove from heat; stir in bacon and sprinkle cheese on top. Serve immediately.Tip : The sturdier texture of mature spinach stands up better to sauteing than baby spinach and it's a more economical choice. We prefer to serve baby spinach raw.
By: Cooking is Easy
Pizza with Spinach and Red Onion
2007-10-21 18:59:00 Cook in hot oil 2 chopped red onions until soft. Add 1 finely chopped garlic clove and to taste oregano. Add gradually 300g spinach and stirfry until the spinach is done. Season it. Make a sauce with 200ml creme fraiche, 1 egg and 30g grated mature cheese. Stir well. Dress a baking sheet with pizza ...
By: Brutsellog.com
Pizza with Red Onion and Sausage
2007-09-10 19:52:00 Roll out the pizza dough on a greased baking sheet. Spread the tomatosauce. Squeeze out the meat of 3 sausages and put it on the pizza. Slice 2 red onion in rings, slice 1 tomato and 100g mushrooms. Put it on the pizza. Scatter some grated cheese and Italian herbs over it. Place the pizza ...
By: Brutsellog.com
Red Onion Confit
2007-07-08 16:00:00 This is my second entry in Weekend Herb Blogging, hosted this time by Chris from Mele Cotte. Chris you do have lots of entries I am going to need a holiday to get to see them all. Sorry that I missed out last week with the founder of the Weekend Herb Blogging event Kayln hosting. I am focusing ...
Red Onion
2007-03-02 10:29:07 Oil on Gessoed Ampersand Gessobord6" wide x 6" highBid starts at $100Bid NowBuy Now directly from my websiteRed Onion is inspired after one of the red onions I have in my kitchen just started growing. I find the combination of the red/purple skin with the green leaves very delicious, so I took the onion this afternoon down to my studio and started not only painting it but I wanted to make a video demo of the painting.This is my first video ever, so please don't be too hard on me =]Hope you like it!This little painting is being auctioned on eBay, but you can purchase it immediatly directly from my website just by clicking the link above. If the painting has bids on eBay, I will have to decline your purchase. So check first on eBay in case it has bids if you want to purchase this painting right away.Below is the video of this little daily painting. Enjoy!
Red Onions and the King of Scotland
2007-02-13 15:00:08 Well? What did I say about progress on the site in 2007? What's that? You weren't listening anyway?Tracey and I recently visited Red Onion Glasgow, one of our favourite restaurants in the City, and as promised, I flicked the brain onto 'review mode' and jotted down a page on the place.Have a look below, and I'd thouroughly recommend booking a table there if you're in the vicinity, as it's a perfectly laid back dining experience that'll set you up for the night or let you wind down after a hard day's work or shopping.So two out of the top ten eating out in Glasgow guide sorted, one of which is closing down. Steady progress methinks. I'll get there at some point though, I do give you that.While I'm here I also have to mention that last night we went to the Cineworld Renfrew Street to see the Last King of Scotland, as without doubt, it was the most outstanding movie I've seen in a long time, and not just because Scotland was mentioned throughout the thing or that a Scot pla...
Beef With Port And Red Onion
2006-11-13 19:14:00 Sauté about 500g of good casserole beef in olive oil over a high heat until well browned. Remove the beef from the pan then sauté 2 sliced red onions in the same pan until they start to soften and colour. Add 2 crushed garlic cloves and sauté for a couple of minutes more. Put the beef back in the pan and sprinkle over 1 tablespoon of flour. Stir well to mix then add a wine glass full of port and simmer for a few minutes to cook off the alcohol. Add 1 litre of beef stock, a little dried thyme and seasoning, then pop in the oven with a lid on at 200c for about two hours, until the beef is very tender and the sauce is thick and glossy.This is a deliciously rich casserole and best served with something for the sauce to coat, such as mashed potato or rice. |
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