322768 grilled herb meyer lemon compound butter Recipes

cooked, bone-in half-ham from the shank or butt (6 to 7 lbs.), light brown sugar, shredded zest and juice of 5 medium meyer lemons, ground ginger

red jalapeno or red fresno chiles, seeded and finely diced, chopped cilantro leaves, red wine vinegar, fresh meyer lemon juice, fine sea salt, dozen oysters on the half-shell

ruby red grapefruit, navel oranges, avocados, cut into 1/4-inch wedges, meyer lemon vinaigrette

herbed lemon-buttermilk dressing, skinless, boneless chicken breast halves, salt, freshly ground black pepper, chopped fresh parsley, chopped fresh chives, canola oil, honey

m ashamed to admit it but i am a lemon bar snob. i m not proud of it. well, maybe the word snob is a bit harsh. let s just say that i have very strong preferences when it comes to lemon bars., i prefer a delicate, buttery crust with a slight snap to it. and the crust should never be more than half the overall height of the lemon bar. i don tsp want to chew endlessly on an overly thick and, inevitably, tough crust. or even worse, mash my way through the gummy mess of an underdone crust., i prefer a dominant lemon flavor untainted by the milkiness of cream , evaporated or condensed milk. it should be just tart enough to make my mouth pucker a teeny bit. don tsp get me wrong. a creamy lemon confection has its place in my dessert kingdom, but not in the form of lemon bars. sorry, milk, but tart is king., i prefer my lemon filling to be smooth and soft, but not runny. when the filling hits my tongue it should be luscious. overcooking the filling will turn the lemon bar into a sponge. no 1 wants to eat a lemon flavored sponge, least of all me., i prefer my lemon bars dusted with confectioners sugar. but not so heavily dusted that exhaling will shower the table (or your neighbor) with sugar., finally, i prefer to eat my lemon bars with a fork. that s not snobbish, is it

butter or 1/2 cup olive oil, lemon , juice of, soy sauce, worcestershire sauce, dried oregano, garlic powder, salt, pepper, chopped fresh parsley (or less for dried ), wild caught alaskan salmon

lemons , zested & juiced (approx 1/2 cup lemon zest & 1 cup lemon juice), egg yolks, heavy whipping cream, half-and-half, pure vanilla extract, sugar

butter, cubed, lemon juice, minced parsley, soy sauce, worcestershire sauce, dried oregano, garlic powder, salt, pepper, salmon fillet (2-1/2 to 3 lb and 3/4 inch thick )

fresh or thawed frozen cranberries, meyer lemons (about 1/4 lb. each), sugar

coarse fresh ciabatta bread crumbs, extra-virgin olive oil, divided, shredded zest of 2 small meyer lemons, kosher salt, freshly ground black pepper, green beans, ends trimmed, fresh meyer lemon juice

fresh or thawed frozen cranberries, meyer lemons (1/2 lb. total), ends trimmed, sugar , or to taste

meyer lemons, cornstarch, sugar, eggs, whipping cream, baked, cooled 9-inch pastry shell (if purchasing, use a deep-dish crust)

butter, diced, chopped shallots, olive oil, dijon mustard, fresh lemon juice, chopped fresh thyme, grated lemon peel, ears fresh corn, husked , each cut crosswise into 4 pieces, eggplant (about 1 lb), cut crosswise into 1/2-inch-thick rounds, red onion, cut into 3/4-inch-thick wedges, red bell pepper, seeded , cut lengthwise into 6 strips, yellow or green bell pepper, seeded , cut lengthwise into 6 strips, zucchini, trimmed , quartered lengthwise, asparagus spears, trimmed, carrot, peeled , cut on deep diagonal into 1/4-inch-thick slices, fresh herb sprigs, lemon wedges

butter, extra virgin olive oil, fresh chives, chopped, thyme, chopped, sage, chopped, rosemary, chopped, dough scraper, standing mixer, parchment paper or plastic wrap

extra virgin olive oil, garlic, minced, lemon , zest of, grated, linguine, fresh herbs, chop 1 and a half cups and leave about half a cup of the herbs whole or torn into larger pieces, lemon juice, salt

herb vinaigrette , recipe follows, salmon fillets, skin and pin bones removed, kosher salt, freshly ground white pepper, dijon mustard, chopped fresh assorted herbs such as basil , chervil, chives, tarragon, dill, or any other herb of your choice (we used 2 (1-oz) packages emeril s seafood roasting herb blend), clarified butter or olive oil, water, tarragon , basil, or other herb vinegar, minced shallots, minced garlic, assorted chopped fresh herbs (combine basil, tarragon, cilantro, parsley or oregano), kosher salt, turns freshly ground black pepper, olive oil, olive oil, assorted greens (such as frisee , spinach, arugula, or other salad greens), washed and patted dry, water, kosher salt, white pepper

lemon sole (350-450g/12oz-1lb), butter, melted, salt & freshly ground black pepper, stalk lemongrass , outer leaves removed and the core very finely chopped, grated lime , zest of, lime juice, cm fresh gingerroot, very finely chopped, chopped parsley, slightly salted butter, softened, thai fish sauce (nam pla)