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1 3-ounce can smoked oysters, drained and chopped; 6 oz skinless grouper or cod fillet, cut into 1-inch pieces; salt and freshly ground black pepper; 1 medium baking potato, peeled and cut into 1/2-inch pieces; 1 14-ounce can peeled Italian tomatoes, finely chopped and juices reserved; 1 small green bell pepper, finely diced; 3 cup water
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Meanwhile, in a frying pan over medium heat, cook the bacon pieces until just crisp. Using a slotted spoon, transfer to paper towels/absorbent paper to drain. Garnish each oyster with a piece of bacon and sprinkle with the minced chives. Serve at once. Recipe from Wine Bites by Barbara Scott-Goodman/Chronicle Books, 2011.
Try hot smoked paprika and turmeric for spicy, herbal potatoes or za’atar and cumin for floral, smoky potatoes. Get the Herb Roasted Potatoes recipe . PHOTO: JOSEPH DE LEO; FOOD STYLING: BROOKE ...
Preheat the oven to 400°F. In a large saucepan, melt the butter over medium heat. Add the shallots and garlic and sauté until softened, about 5 minutes. Add the wine and stock; simmer until ...
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Steak and oyster pie, also known as beef and oyster pie is a traditional Victorian [1] English dish. [2] [3] It is also common in Australia and New Zealand. In Ireland, it has been prepared by the Ballymaloe House, [4] and as a classic dish of the Ballymaloe Cookery School. [5] In the United States, it's a regional dish of Norfolk, Virginia.
Angels on horseback is a hot hors d'œuvre or savoury made of oysters wrapped with bacon. The dish, when served atop breads, can also be a canapé. [2] The dish is typically prepared by rolling shucked oysters in bacon and baking them in an oven. Modern variations of angels on horseback include skewering and frying.