26 roast lemon vermouth Recipes

phyllo dough, dried breadcrumbs, butter, melted, whole rabbit, yellow onion, peeled and chopped, garlic cloves, peeled and chopped, pepper, ground cayenne pepper, salt, dry vermouth, fresh thyme, water (optional), fresh spinach, stemmed, garlic cloves, peeled and minced, shallots, peeled and minced, fresh thyme, chopped, havarti cheese, shredded (about 5 cups), salt , pepper and ground cayenne, to taste, olive oil, onions, peeled and chopped, garlic cloves, peeled and minced, stalks celery, chopped, green bell pepper, seeded and chopped, dry white wine (pinot grigio, chardonnay or sauvignon blanc are all very good), stock (from cooking the rabbit bones and bits), fresh thyme, minced, fresh marjoram, minced, fresh flat-leaf parsley, minced, lemon , juice of, red bell pepper , roasted and pureed, salt , pepper and cayenne, to taste

frozen crabmeat, thawed, extra virgin olive oil, shallot, minced (or onion), garlic cloves, minced, salt, pepper, mace or 1/4 tsp nutmeg, dry white wine or 1/3 cup white vermouth, lemon juice, dried tarragon, crumbled, light cream cheese, cubed and softened, light sour cream, fresh parsley, minced, fresh chives, minced, roasted sweet red pepper, diced (or fresh sweet red pepper)

best olive oil you can afford, leek, cleaned and cut in thin half moons, ribs of celery, finely chopped , including the leaves, fat bulb of fennel , fronds removed and reserved, shave the fennel bulb on a mandoline as fine as you can get it., garlic, minced, hearty red wine , zinfandel is good, fish stock (or 1 cup of clam juice and 1 cup of h20, crushed tomatoes in puree, mild tomatoes and green chiles (or hotter if you want), lemon rind , studded with 1 clove each, orange rind, parsley stems tied together with butcher s twine, bay leaf, salt, crushed red pepper flakes, shrimp, peeled and deveined, crabmeat picked over for cartilage or, substitute florida lobster tails , split down the back 1 for each person, firm white fish fillets, non oily (bass, grouper, snapper, cod) cut in 1 inch thick chunks, fresh basil leaves for garnish, sweet red pepper rouille, fire roasted red peppers, drained (smallest jar possible) and dried off. you want about 2/3 cup of pepper pieces, garlic cloves, (yes, i said five ), saffron threads , soaked in 1/8 cup of dry vermouth, shakes of your favorite hot sauce (louisiana is good, texas pete is just fine), a generous pinch of cayenne, good quality mayonnaise, french baguette or a fine quality cuban bread, cut in 1 inch thick slices and toasted

halibut (roast ), cooking oil, dry vermouth, cooking wine, lemon juice, salt, oregano, garlic clove, shallot, halibut, bell peppers, button mushrooms, tomatoes, pepper