Toast with Lemony Pea Mash October 16, 2022 by Jill Foucre Leave a Comment Toast with Lemony Pea Mash 2022-10-17 02:46:01 Serves 6 Print Ingredients 1 garlic clove, quartered ¼ c. fresh flat leaf parsley leaves 3 T olive oil, divided salt 2 c. frozen peas, thawed 2 T chopped fresh chives 1 T finely chopped preserved lemon peel, divided 1 T fresh lemon juice ¼ tsp Aleppo pepper black pepper and salt 12 slices good bread, toasted Instructions Combine garlic, parsley, 1 T oil, a pinch of salt and ½ c. water in a small saucepan. Add peas and cook until peas are tender, about 2 minutes. Drain, reserving cooking liquid. Transfer pea mixture to a food processor; pulse until a coarse paste forms. Transfer to a medium bowl; mix in chives, ½ T preserved lemon peel, 1 T lemon juice, ¼ tsp. Aleppo pepper, and 2 T oil. Stir in reserved cooking liquid by tablespoonfuls until mixture is thick but spreadable. Season mash with salt and pepper and more lemon juice if desired. Drizzle toast with oil; top with pea mash, sprinkle with remaining ½ TBSP preserved lemon peel and more Aleppo pepper. Drizzle with olive oil. Pea mash can be made one day in advance. Cover and chill. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Dragon’s Breath Hot & Spicy Pecans October 16, 2022 by Jill Foucre Leave a Comment Dragon's Breath Hot & Spicy Pecans 2022-10-17 02:29:30 Print Ingredients 2 tbsp. butter, melted 1 tbsp. Worcestershire Sauce 1-2 tsp s.a.l.t. Sisters Dragon’s Breath Rub* 2 cups pecan halves Instructions Preheat oven to 300 degrees In a medium bowl, mix butter, Worcestershire sauce and Dragon’s Breath Rub. Stir in the pecans and gently toss to coat. Spread coated pecans onto a baking sheet and roast 30 minutes, stirring every 10 minutes. Suggestion: Serve the pecans on an Arugula Salad with goat cheese crumbles and a simple vinaigrette dressing. By *s.a.l.t. Sisters Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Grilled Flank Steak with Summertime Fruit Salsa October 16, 2022 by Jill Foucre Leave a Comment Grilled Flank Steak with Summertime Fruit Salsa 2022-10-17 02:26:20 Print Ingredients Fruit Salsa 1 cup Nectarines or Peaches, diced 1 Red Pepper, diced ¼ cup Red Onion, diced ½ cup Pineapple, diced 1 tsp Jalapeno, minced 4 Tbsp Cilantro, chopped ¼ tsp Salt 1 Lime, juiced Flank Steak 1-2 lbs Flank Steak ¼ cup Honey ¼ cup Olive Oil 2 Tbsp Dried Thyme 2 cloves Garlic, minced 1 Tbsp Dried Oregano 1/3 cup Soy Sauce ½ tsp Pepper Instructions Fruit Salsa Stir all ingredients together and refrigerate while grilling steak. Flank Steak Combine all marinade ingredients. Score the steak to help the marinade penetrate. Place the steak and marinade in a Ziploc bag and refrigerate overnight. Prepare a hot grill or grill pan. Remove steak from marinade and grill approximately 8 minutes per side. Cook to 140 degrees for medium rare. Remove steak from heat and rest covered with foil for 10 minutes. Slice across the grain of the meat in thin diagonal slices. Serve topped with Fruit Salsa. To serve as an appetizer, smear crostini with goat cheese and top with flank steak and salsa. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Broccoli, Cheddar & Rice Fritters October 16, 2022 by Jill Foucre Leave a Comment Broccili, Cheddar and Rice Fritters 2022-10-17 02:13:54 Print Ingredients 3 large eggs, lightly beaten 1 tsp kosher salt Freshly ground black pepper 2 cups (around 330 grams) cooked rice (any type, can be leftover) 1 cup (100 grams) finely chopped steamed broccoli florets 2 scallions, chopped ¾ cup (80 grams) coarsely grated cheddar (any sharpness) Butter and olive oil for frying Instructions 1. Using a fork, beat the eggs with the salt and pepper in a large bowl until combined. 2. Add the rice, broccoli, scallions and cheddar to the eggs and stir to combine. 3. Add a pat of butter and a tablespoon of olive oil to a large non-stick frying pan over medium heat. Once melted and hot, add a heaping spoonful of the rice mixture to the pan and press slightly to flatten it into about a ½ inch thickness. Once the bottom has browned, the cheese has melted and the eggs are set, flip the fritter and brown on the other side. Repeat with remaining batter, making sure you stir before scooping. Adapted from from Smitten Kitchen Every Day Adapted from from Smitten Kitchen Every Day Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Peach BBQ Meatballs April 11, 2022 by Jill Foucre Leave a Comment Peach BBQ Meatballs 2022-04-11 21:56:17 Print For Meatballs 1/2 pound Lean Ground Beef 1/2 pound Ground Pork 1/2 cup Finely Chopped Onion 1/2 teaspoon Dried Thyme 1 Egg, beaten 1 cup Panko Bread Crumbs 1/4 cup Whole Milk 1/2 teaspoon Livia's Salt Pepper Garlic Blend* For Peach BBQ Sauce 1 Jar of Peach Preserves (approx. 13 oz) 1/3 cup Whiskey or Bourbon 1 tablespoon Ketchup 1 tablespoon Brown Sugar 1 teaspoon Yellow Mustard 2 teaspoons s.a.l.t. Sisters Memphis BBQ Rub & Seasoning* Instructions Preheat oven to 400 degrees. Mix all ingredients and shape into 1" balls for Cocktail Size servings. Bake on an ungreased pan for 20 mins turning once. Combine in a saucepan and bring to a simmer around 10 mins. Sauce should thicken and stick to the back of a spoon. Remove from heat. When the meatballs are done baking add to sauce for 5 mins before serving. Notes *available at Marcel’s Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/