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Dice the tomatoes. Chop the jalapeno, onion and tarragon. Place into blender. Add the clam juice, celery salt and lemon. Blend until smooth. Place ice in a glass.
Hot Lobster Roll with Lemon-Tarragon Butter; Caramelized Scallops with Fresh Green Pea Vinaigrette; Grilled Swordfish and Eggplant Salad with Honey-Thyme Vinaigrette; Raspberry Gingerale 32 4
Lobster Tail with Tarragon and Vermouth Butter Main Lamb Backstrap with Kale, Onion Purée and Port Jus Dessert Rosemary and Balsamic Figs with Caramel and Ricotta NSW: Georgie & Alicia 61 10 8 7 9 7 6 108: Eliminated Dishes Entrée Miso Caramel Pork Belly with Spiced Edamame and Pickled Radish Main Tuna, Mushrooms, Sprouts and Broth: Dessert
Fresh, lightly bruised tarragon sprigs are steeped in vinegar to produce tarragon vinegar. Pounded with butter, it produces an excellent topping for grilled salmon or beef. Tarragon is used to flavor a popular carbonated soft drink in Armenia, Azerbaijan, Georgia (where it originally comes from), and, by extension, Russia, Ukraine and Kazakhstan.
1. Light a grill. In a small bowl, blend the butter with the tarragon and parsley and season with salt and pepper. 2. Brush the portobello caps with olive oil and season with salt and pepper. Set the mushrooms on the grill, gills down, and cook over moderate heat, turning once, until tender and nicely charred, about 8 minutes.
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Béarnaise sauce (/ b ər ˈ n eɪ z /; French: [be.aʁ.nɛz] ⓘ) is a sauce made of clarified butter, egg yolk, white wine vinegar, and herbs. It is regarded as a "child" of hollandaise sauce. [1] The difference is in the flavoring: béarnaise uses shallot, black pepper, and tarragon, while hollandaise uses white pepper or a pinch of cayenne.
2 tbsp unsalted butter, melted; 1 / 2 tsp freshly ground pepper; 1 tsp kosher salt; 1 / 2 cup mayonnaise; 1 1 / 3 lb ground beef chuck; 12 oz thickly sliced bacon; 1 tsp Worcestershire sauce; 1 ...