353240 corn crusted red snapper vinaigrette sweet onion corn relish flay Recipes

corn (approx. 12 ears or use frozen and skip step 1), vinegar, sugar, dry mustard, head cabbage, shredded (approx . 4-5 cups), onions, chopped, red peppers, chopped, green pepper, chopped, celery, chopped

sweet potatoes, salt, olive oil, garlic, finely chopped, chopped fresh thyme leaves, red chili flakes, chopped fresh flat-leaf parsley

red snapper or other firm white fish fillets, fresh parsley leaves, chopped onion, clam juice, fresh lime juice, salt, garlic cloves

olive oil, vertically sliced vidalia or other sweet onion (about 1 3/4 lb), red bell pepper strips, dried thyme, pine nuts, toasted, rice vinegar, honey, salt, coarsely ground black pepper

red snapper or other firm white fish fillets, salt, freshly ground black pepper, fennel bulb, thinly sliced (about 3 1/2 cups), sliced onion, tomato, chopped, refrigerated olive tapenade, fresh lemon juice

fresh or frozen corn, tomatoes, seeded and chopped, green pepper, diced, chopped red onion, sliced celery, sliced ripe olives, drained, marinated artichoke hearts, undrained, reduced-fat italian salad dressing, fresh basil leaves, finely chopped or 1 tsp dried basil, garlic powder, dried oregano, lemon-pepper seasoning

red snapper fillet (3/4 lb), cut in half, lemon-pepper seasoning, salt, canned diced tomatoes and green chilies, chopped onion, chopped celery, minced fresh parsley, celery seed

red snapper fillets or 1 lb any firm light-fleshed fish, lemon, quartered, olive oil , to taste, soy sauce , to taste, habanero sauce or red pepper sauce, to taste, ground allspice, dried thyme, curry powder, mild paprika, sugar, salt, black pepper, cayenne pepper, grated nutmeg, ground cinnamon

sweet potatoes (about 1 lb each), green onions (white bulb and 3 inches of green), olive oil, plus extra for brushing the potatoes and green onions, dijon mustard, cider vinegar, balsamic vinegar, honey, kosher salt and freshly ground black pepper, coarsely chopped flat-leaf parsley

yellow onions (small dice ), brown sugar, balsamic vinegar, red wine, red wine vinegar, salt and pepper

portobello mushrooms, cleaned and stemmed, diced garlic clove, plus 1 smashed, extra-virgin olive oil, balsamic vinegar , plus 1 3/4 cups, salt and freshly ground black pepper, sweet onion, peppercress , leaves picked and stems discarded (red chard or baby arugula can be substituted.), baby lettuces, santa barbara shrimp, (tiger shrimp can be substituted ), olive oil, banyuls vinegar, dijon mustard, lemon juice, grapeseed oil, canola oil, heirloom tomatoes, cut into 1/4-inch cubes, chives, chopped, shallots, peeled and brunoised, haricots verts, trimmed, halved , and cooked in salted water and chilled

ears fresh corn, water, green pepper, chopped, roasted red pepper, chopped, onion, chopped, vinegar, sugar, dry mustard, black pepper, pickling salt, cornstarch, water

corn kernels (freshly roasted tastes best), diced white onion, diced red and green bell peppers, diced chipotle peppers (smoked jalapenos), olive oil, apple cider or rice vinegar, minced cilantro leaves, salt

cooked corn, diced red bell pepper, diced green bell pepper, sliced small white onion, minced garlic clove, white vinegar, celery seed, mustard seed, sugar, salt

red snapper fillets (5-6 oz each), carrot , julienned, green onion, minced, fresh cilantro, lime juice, garlic, minced, fish sauce, olive oil, fresh ginger, minced, aluminum foil sheets

red snapper, chopped lemongrass (fresh or frozen ), crushed red pepper flakes, turmeric powder, chicken flavor instant bouillon , maggi brand name, cooking oil

red snapper fillets (cut in thirds ), eggs, white flour, beer (i use red stripe), baking powder, grated fresh coconut, vegetable oil, salt and pepper

rice vinegar, water, freshly chopped green onion, green parts only , plus more for garnish, freshly chopped cilantro leaves, honey, salt and freshly ground black pepper, canola oil, ancho chili powder, ground cinnamon, ground cumin, light brown sugar, kosher salt, fresh ground black pepper, sweet potatoes , scrubbed, par-cooked and slice into 1-inch thick slices, skin left on, canola oil, freshly chopped cilantro leaves, for garnish, special equipment : 6-inch wooden skewers, soaked in water for 30 minutes