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a Spanish meat made from unweaned lambs (roast lechazo-lambs-). Very typical of Valladolid. Lechazo de Castilla y León. Lomo embuchado: everywhere meat a cured meat made from a pork tenderloin. In its essentials, it is the same as Cecina, the Spanish air dried cured smoked Beef tenderloin Longaniza: everywhere sausage
Bordelaise – Chopped shallots, pepper, herbs, cooked in red wine and mixed with demi-glace. [29] Bourguignonne – Chopped shallots, herbs and mushroom trimmings reduced in red wine and meat stock. [30] Bigarade sauce – an orange sauce, commonly for duck à l'orange. [31]
The sauce is made with dry red wine, bone marrow, butter, shallots and sauce demi-glace. Sauce marchand de vin ("wine-merchant's sauce") is a similar designation. Traditionally, bordelaise sauce is served with grilled beef or steak, though it can also be served with other meats that pair well with red wine demi-glace–based sauces.
Season steaks with salt and black pepper. On a grill pan coated with cooking spray, cook steaks over medium-high heat, turning once, until pink inside, 3 to 4 minutes per side.
Red wine pan sauce is an amalgamation of fond (those browned bits left in the pan after searing meat), shallots, broth, good-quality red wine, and a few pats of butter to bind it all together and ...
3. Risotto with shrimp and mushrooms deglazed with white wine. This recipe is as delicious as it is easy to prepare. 4. Filet mignon with red wine sauce. Steak and wine are a match made in ...
This is a list of Spanish soups and stews. Spanish cuisine is a way of preparing varied dishes, which is enriched by the culinary contributions of the various regions that make up the country . It is a cuisine influenced by the people who, throughout history, have conquered the territory of that country.
Sauce Ingredients Ref africaine: Cayenne pepper, madeira, onion rings, diced truffles [13] bigarade: juice and zest of orange and lemon; duck stock, sugar [14] bordelaise: thyme, mignonette pepper, bay leaves, red wine [15] bourguignonne: shallots, parsley, thyme, bay, mushroom trimmings, butter and red wine [16] aux champignons