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Savory pancetta gets paired with sun-dried tomatoes, then simmered with heavy cream and finished with fresh spinach. It’s tossed with cooked tortellini, topped with fresh mozzarella, and broiled ...
It consists of oysters on the half-shell topped with a green sauce and bread crumbs, then baked or broiled. [5] Though the original sauce recipe is a secret, it includes a purée of a number of green vegetables that may include spinach. [3] Similar versions of the dish have proliferated in New Orleans, with none noted as an accurate duplicate.
In a small skillet, toast the coriander seeds over moderate heat until fragrant, about 2 minutes. Let cool, then coarsely crush the seeds in a mortar.
Eggs florentine, served with country-fried potatoes and fresh fruit, at an Original Mel's restaurant. A quiche containing spinach is often called "quiche Florentine". [9] Poached or soft-cooked eggs served on spinach with a Mornay sauce or equivalent is often called "eggs Florentine". [10]
Larger fish, such as tuna, swordfish, salmon, cod and mahi-mahi, are often cut into steaks. Fish steaks can be grilled , pan-fried , broiled or baked . In contrast to other vertebrate animals, over 85% of the fish body is made up of consumable skeletal muscle [ 4 ] and has a softer texture.
To make oyster sauce, mollusks are first cooked in water to create a sort of shellfish soup. ... (and your recipe might require a touch more salt, to taste). ... celery and a combo of dried and ...
Carpetbag steak or carpetbagger steak is a traditional working class dish from Mumbles, a historic oyster fishing village in Swansea, South Wales, UK. [1] Over the years it has become a luxury dish, popular in the 1950s and 1960s in Australia [2] and New Zealand. [3] It consists of an end cut of steak, such as scotch fillet or eye fillet.
Heat oven to 400°F. Cube the cornbread into 1⁄2 inch cubes. Toss the melted butter with the cornbread and lay out flat on a baking sheet, crumbs and all.