3586 network alton Recipes

salmon fillets, flounder fillets, sea scallops, chopped fresh dill, chopped fresh parsley, salt and pepper, for seasoning, canola oil, for brushing, butter, at room temperature, dry parsley flakes, salt, fresh ground black pepper

hard boiled eggs, cooled and peeled, whole pink peppercorns, divided, whole white peppercorns, whole black peppercorns, whole green peppercorns, caper liquid, mayonnaise, dijon mustard, kosher salt, sugar

red potatoes, cider vinegar, mayonnaise, mustard powder, chopped fresh parsley, chopped fresh tarragon, very thinly sliced garlic, fine chopped cornichons (gherkins), dice red onion, sliced celery, kosher salt, fresh ground black pepper

butter, onion, minced, red bell pepper, minced, kosher salt, grain white rice, chicken broth, orange zest, 1-inch wide by 3-inch long, saffron , steeped in 1/4 cup hot water, bay leaf, frozen peas, thawed, golden raisin, chopped pistachios

whole chicken (broiler/fryer) cut into 8 pieces, olive oil, fresh thyme, peeled cloves garlic, salt and pepper

onion, thinly sliced, cucumbers, thinly sliced, water, cider vinegar, sugar, kosher salt, mustard seeds, turmeric, celery seeds, pickling spice

vegetable oil, salt and pepper, combined beef shank and oxtail pieces, onions, quartered, ribs celery, halved, carrots, halved, garlic, parsley, black peppercorns, water

ancho chiles, stemmed, seeded and sliced, cascabel chiles, stemmed, seeded and sliced, dried arbol chiles, stemmed, seeded and sliced, whole cumin seeds, garlic powder, dried oregano, smoked paprika

crushed ice, plus extra for chilling glass, dry vermouth, gin, olive

water, gelatin, freshly squeezed lime juice, freshly squeezed lemon juice, sugar, grated lime zest, grated lemon zest

unsalted butter, at room temperature, plus extra for the pan, all-purpose flour, plus extra for the pan, baking soda, salt, ground grains of paradise, ground nutmeg, ground ginger, ground allspice, ground cardamom, ground rosemary, ground star anise, granulated sugar, light brown sugar, eggs, at room temperature, vanilla extract, granny smith apples, about 8 oz each, 1/4-inch dice, pecans, chopped, crystallized ginger, finely chopped, powdered sugar, dark rum, turbinado sugar, for sprinkling

cooked bow tie pasta, cooled, red wine vinegar, herb oil , recipe follows, grape tomatoes, split, sliced fresh basil, chopped fresh oregano, roughly chopped roasted chicken, roughly chopped marinated artichokes, salt, freshly ground black pepper, parsley, fresh basil, fresh thyme, fresh oregano, orange , zested, whole dried arbol chile, whole black pepper corns, canola oil, extra-virgin olive oil

ginger, grated fine, rice wine vinegar, soy sauce, lime, juiced, sesame oil, peanut butter, head napa cabbage, sliced thin, red bell pepper , julienne fine, yellow bell pepper , julienne fine, serrano chiles, minced fine, carrot, grated fine with a peeler, green onions , cut on the bias, all of white part and half of the green, chiffonade cilantro, chiffonade mint, ground black pepper

orange blossom honey, eggs, orange zest, all-purpose flour, baking powder, baking soda, butter, for greasing

avocado meat, approximately 2 small to medium, freshly squeezed lemon juice, powdered sugar , sifted, lemon extract

ripe avocado meat , approximately 2 small avocados, freshly squeezed lemon juice, unsalted butter, softened, garlic clove, minced, freshly chopped cilantro leaves, ground cumin, kosher salt and freshly ground black pepper

avocado meat, approximately 3 small to medium, freshly squeezed lemon juice, whole milk, sugar, heavy cream

neapolitan ice cream, softened, by 5 by 1/2-inch piece chiffon cake, sugar, light corn syrup, water, pasteurized egg whites, room temperature, vanilla extract, kosher salt, propane gas torches are highly flammable and should be kept away from heat, open flame, and prolonged exposure to sunlight. they should only be used in well-ventilated areas. when lighting a propane gas torch, place the torch on a flat, steady surface, facing away from you. light the match or lighter and then open the gas valve. light the gas jet, and blow out the match. always turn off the burner valve to finger tight when finished using the torch. children should never use a propane gas torch without adult supervision.