299555 emerils chicken preserved lemons olives Recipes

chicken pieces (usually 2 breasts and 2 legs), preserved lemon, salt, pepper, cumin, saffron thread, smen, turmeric, garlic powder, white onion, chopped finely, olive oil, green olives (unpitted)

diced roasted beets, minced preserved lemon, snipped chives , plus longer chive pieces for garnish, extra-virgin olive oil, salt and pepper, baguette slices, brushed with olive oil and grilled

chopped preserved lemon rind, store-bought or homemade, fresh lemon juice, extra-virgin olive oil, sea salt and pepper, celery (about 1 1/2 lbs.), leaves trimmed and tough outer fibers removed with a vegetable peeler, fennel bulbs (about 1 1/2 lbs. total), stalks trimmed, medjool dates (about 4 oz.), loosely packed flat-leaf parsley leaves

extra-virgin olive oil, fresh lemon juice, chopped salt-preserved lemon , preferably meyer, garlic cloves, minced, freshly ground black pepper, fresh fennel, ends trimmed , some feathery tops reserved, arugula (2 to 3 bunches), ends trimmed, rinsed and spun dry

spaghettini (thin spaghetti), chopped red onion, extra-virgin olive oil, sambal oelek or sriracha sauce, shelled cooked crabmeat, cut into 1-inch pieces (from about 1 1/4 lb thawed frozen king crab legs ), preserved lemon , pulp discarded and rind rinsed and finely chopped (1 tbsp), chopped flat-leaf parsley, salted butter

extra-virgin olive oil, red wine vinegar, mche or baby arugula, fennel bulb, very thinly sliced, divided, red onion, very thinly sliced, divided, minced purchased or homemade preserved lemon, spanish white anchovies in vinegar or smoked trout

red bell peppers, feta cheese, crumbled, extra virgin olive oil, capers, preserved lemon, cut into small pieces

diced preserved lemon peel , recipe follows, chopped fresh chives, sugar, salt, champagne vinegar, extra-virgin olive oil, freshly ground black pepper, fresh hearts of palm , outer husks removed, or 1 lb canned hearts of palm, drained, shaved parma ham, micro greens, extra-virgin olive oil, salt, freshly ground black pepper, julienned preserved lemon peel , recipe follows, whole lemons, washed, salt, sugar , plus 4 cups, water

zucchini, olive oil, fresh lemon juice, garlic clove, diced, chopped shallots, chopped fresh parsley leaves, chopped fresh oregano leaves, kosher salt and freshly ground black pepper, kalamata olives, chopped preserved lemon, store-bought or homemade

garlic cloves, minced, extra virgin olive oil, water, ginger, turmeric, lemon juice, honey, preserved lemons, water, artichoke bottom, salt

vegetable oil, extra firm tofu, drained and cut into 1 inch cubes, onion, finely chopped (1/2 cup), garlic cloves, minced (1 tbsp), ground ginger, ground cinnamon, low sodium vegetable broth, preserved lemon, green olives, chopped parsley

couscous, water, fresh lemon juice, olive oil, fresh flat-leaf parsley, finely chopped (about 1/4 cup), fresh mint leaves, finely chopped (about 2 tbsp), diced moroccan preserved lemon rind , recipe follows, pine nuts, toasted, salt, freshly ground pepper, tomato, peeled, seeded and diced, belgian endives, separated into leaves , for scooping, unblemished lemons of equal size, sea salt or table salt

chick pea flour, ground turmeric, ground cumin, mahi-mahi , preferable center cut, salt and freshly ground black pepper, oil, red onion, 1/4-inch dice, minced ginger, preserved lemon, 1/4-inch dice (1 large lemon), ripe tomatoes, 1/4-inch dice (2 large tomatoes), lemons, juiced, chopped flat leaf parsley, plus extra for garnish, extra virgin olive oil, for cooking, minced garlic, minced shallots, sliced shiitakes, dry white wine, blanched orzo (about 1/2 lb dry ), basil oil, plus extra for garnish) (already made: 1 cup basil, 1/2 cup spinach, 1/2 cup canola oil, pinch of salt. blanch in salted water, 2 minutes, drain, and blend with oil.), salt and freshly ground black pepper

canola oil, to cook, squab , rib cage removed, extra virgin olive oil, sliced shiitakes, sliced shallots, minced preserved lemons, sliced scallion, minced fresh lemon thyme, salt and black pepper, to taste

bulgur wheat, salt, fresh mint leaves (about 2 bunches), divided, extra-virgin olive oil, fresh lemon juice (from about 2 lemons), garlic cloves, minced, freshly ground black pepper, preserved lemons (see notes ), loosely packed flat-leaf parsley leaves (about 4 bunches)

dinosaur or curly green kale (about 2 bunches), rinsed, olive oil, salt and pepper, chopped preserved lemons (see notes ) or 1 tbsp slivered lemon peel

chicken pieces (we get lovely legs which are skinless drumsticks with the knuckle end cut off), olive oil, yellow onion, thinly sliced, cinnamon, saffron thread, ground turmeric, ground ginger, black pepper, chicken stock, honey, pitted prunes, dried apricots, chopped, sesame seeds, butter, blanched almonds, sliced preserved lemon (i probably use double this, because i love it so much. and i use lemon zest if i ve run out!)

artichoke hearts, rinsed and drained, extra virgin olive oil, very small garlic clove, crushed, fresh dill, chopped, preserved lemon peel, rinsed and pulp removed, salt and pepper