|The Legal Sea Foods Cookbook|
|by George Berkowitz|
From Boston's favorite seafood restaurant, a generous haul of simple recipes that bring out the best in fresh fish, shellfish, and other ocean bou...
Results 1 - 10 of 35 for sea pickle
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Mince garlic or ... and sprinkle with sea salt or kosher ... onion, pitted oil cured black olives and fresh mozzarella, sliced (or use the small bocconcini).
Into a pint size jar, press egg yolks through a fine mesh sieve. Add oil, lemon, vinegar, sugar, salt and pepper. Cover jar and shake well until ...
Slice onions and garlic. Dice 1 chili pepper and put in sauce pan with its seeds. Add the white vinegar, cider vinegar, water, salt, celery seed, ...
For up to 120 sarmale Combine ingredients and use to fill cabbage. Arrange stuffed cabbage rolls in a large stockpot or casserole dish and cook over ...
Colorful peppers make this dish a Fiesta! Prepare macaroni according to package directions. Colored pasta makes a festive variation. In a salad bowl, ...
Cook sea shells in salted ... shell, ham, cheese, pickle, pimento and ... cups and fill with salad. Chill. Serve on salad greens and top with radish roses.
Saute onion in ... Add cauliflower then pickle, grated vegetables ... Wrap tightly until ready to serve. This will keep 2 to 3 days in the refrigerator.
Combine all ingredients and toss gently. Chill. Serves 6.
Make a day ahead for full flavor. Combine:
Combine all ingredients and toss lightly. Chill. Serve on lettuce leaves. Serves 6.
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