66155 pan roast dijon vinaigrette asiago Recipes

sablefish (black cod) fillets (5 oz. each), skin on, fine sea salt, sugar, maple syrup, zest of 1 orange (about 1 1/2 tsp.), vegetable oil, orange-fleshed sweet potato, peeled and cut into 1/2-in. cubes, olive oil, fine sea salt and pepper, green beans, blackberries, lemon juice, extra-virgin olive oil, shallot, dijon mustard, honey, chopped fresh basil, chopped fresh tarragon, chopped fresh dill, fine sea salt, pepper

whole garlic bulbs, olive oil, divided, tarragon vinegar, water, sugar, lemon juice, dijon mustard, salt, pepper

canola oil for pan-frying, halibut fillets, kosher salt and fresh cracked pepper to taste, all-purpose flour for dredging, unsalted butter, shallots, minced, thickly sliced spanish serrano ham (or prosciutto) cut into 1/4-inch dice, golden raisins , soaked in hot water to soften, capers, rinsed and patted dry, pine nuts, lightly toasted, calvados (apple brandy), chicken stock, cold unsalted butter , cut into pieces, minced fresh parsley, minced fresh thyme, kosher salt to taste

dijon mustard, champagne vinegar, olive oil, salt, fresh ground black pepper

dijon mustard, red wine vinegar, extra virgin olive oil, sugar, salt and pepper

dijon mustard, sherry wine or 2 tbsp red wine vinegar, extra-virgin olive oil, divided, coarse salt & freshly ground black pepper, asparagus, trimmed and cut into 2 1/2-inch lengths

olive oil, balsamic vinegar, dijon mustard, honey, salt, pepper

equipment, roasting pan, roasting rack, programmable digital thermometer (a must), aluminum foil, kosher salt, fresh coarsely cracked black peppercorns (hammer and zip lock bag), fresh or dried rosemary (fresh preferred ), fresh or dried thyme (fresh preferred ), meat, olive oil, standing rib roast, room temperature , 2 people per bone, 4 bone minimum

unsalted butter, chorizo, finely diced, garlic cloves, finely diced, diced celery, onion, finely diced, diced carrot, poblano, finely diced, recipe blue cornbread, crumbled, coarsely chopped thyme leaves, coarsely chopped sage leaves, coarsely chopped cilantro, egg, chicken stock, salt and freshly ground black pepper, cranberry mango relish, fresh cranberries, brown sugar, mango, peeled, seeded and coarsely chopped, diced red onion, minced jalapeno, coarsely chopped cilantro, fresh lime juice, salt and freshly ground pepper, unsalted butter, olive oil, cornish game hens, salt and freshly ground pepper, preheat the oven to 450 degrees f., in a hot roasting pan , melt the butter and oil. season the hens with salt and pepper to taste and sear until browned all over. place, breast side down in the pan and roast for approximately 12 to 14 minutes. check for doneness by seeing if juices run clear when bird is tipped. remove from the oven and let rest for 5 minutes. plate hens alongside of the dressing and serve with the relish.

potatoes , cut into cubes, olive oil, distilled white vinegar, grey poupon dijon mustard, garlic salt, dill weed, ground black pepper, sugar (optional)

garlic, dill, tarragon, parsley, salt, pepper, dijon mustard, rice wine vinegar, olive oil

dijon mustard, red wine vinegar, olive oil, salt and freshly ground black pepper

dijon mustard, red wine vinegar, minced shallots, extra virgin olive oil, salt and pepper, to taste, endives , center removed and julienned, pears, cored and cut into medium dice, shelled walnuts, crumbled roquefort cheese

olive oil, cider vinegar, dijon mustard, dried dillweed, salt, sugar, pepper

cider vinegar, coarse-grained dijon mustard, garlic cloves, salt, pepper, extra-virgin olive oil

vegetable broth, cornstarch, red wine vinegar, extravirgin olive oil, dijon mustard, sugar, salt, freshly ground black pepper

white wine vinegar, dijon mustard, sea salt, freshly ground black pepper, extra-virgin olive oil