53256 tuna asparagus roasted emeril Recipes

tuna packed in water (drained ), extra-virgin olive oil, black pepper, jarred roasted red peppers, thinly sliced, chopped fresh basil leaves, red wine vinegar

barilla veggie farfalle, extra virgin olive oil, leek, diced, asparagus , sliced thin on a bias, roasted red bell peppers*, diced, salt and black pepper to taste, parmigiano reggiano cheese, grated, leaves basil , cut chiffonade style

asparagus, trimmed, olive oil (preferably extra-virgin), tangerines or 1 small orange, fresh tangerine juice or 1/3 cup orange juice, rice vinegar, oriental sesame oil, grated tangerine peel or 1 1/2 tsp orange peel, garlic clove, pressed, minced peeled fresh ginger, chopped green onion tops, chopped dry roasted peanuts

asparagus spear (thick spears are best for roasting), olive oil, garlic cloves, minced, kosher salt, fresh ground black pepper, lemon juice

grilled asparagus & roasted mushroom salad w/ toasted pecans, blue cheese & red chile mustard vinaigrette, a bobby flay recipe that i slayed, asparagus grilled, assorted mushrooms (portobello, cremini, shiitake) coarsely chopped i used only portobello, olive oil, chopped fresh thyme i used rubbed dry sage, salt and pepper to taste, toasted pecans, american blue cheese i used my fav saga blue, i also added cherry tomatoes, heat olive oil in a large saute pan over high heat. add mushrooms and cook until golden brown. add thyme and season w/ salt and pepper. toss asparagus w/ a few tbsp of the vinaigrette and season w/ salt and pepper. i put the asparagus in a plastic baggie and marinated them before grilling. arrange 1/4 of the mushroom sin the center of each plate. arrange asparagus around the mushrooms. sprinkle pecans and blue cheese around the edge of the plate. drizzle w/ more of the dressing., red chile mustard vinaigrette, dijon mustard, ancho chile powder (i used 1 tsp sambal oelek - ground fresh chili paste or to taste), salt, red wine vinegar, whisk together mustard , ancho powder, salt and vinegar, slowly whisk in oil until emulsified. season w/ more salt to taste.

asparagus, olive oil, salt and freshly ground pepper (i actually used an alderwood smoked to sprinkle over the asparagus and it was to die for), green onions or chives, chopped, asiago cheese (i didn tsp realize there were different types of asiago so the 1 i had purchased was young and therefore more like a mozzarella. it was nice, but i d buy an aged 1 next time.), vinaigrette, white wine vinegar, lemon juice, extra virgin olive oil, salt and freshly ground pepper

asparagus , tough ends trimmed, kosher salt , plus more to taste, sugar, roasted-hazelnut oil , plus more to taste, freshly ground black pepper to taste

tuna, roasted red peppers, coarsely chopped (1 16 oz. jar), sweet paprika, spanish smoked paprika, salt and pepper, to taste, chopped garlic cloves, chopped fresh thyme (or 1 tsp dried ), chopped fresh oregano, chopped fresh parsley, olive oil, white wine, sherry wine vinegar

best-quality olive oil, plus more for brushing the peppers, ripe tomatoes, peeled, seeded and diced, sugar, sherry wine vinegar, preferably aged (or best-quality red wine vinegar), kosher salt, roasted red peppers , cut into thin strips, store-bought black olive paste (see note ), imported solid tuna packed in oil, drained and flaked into chunks (or 2 6-oz cans tonno in olive oil), fresh basil oil

asparagus, trimmed, olive oil (preferably extra-virgin), tangerines or small oranges, fresh tangerine juice or orange juice, rice vinegar, oriental sesame oil, grated tangerine peel or orange peel, garlic clove, pressed, minced peeled fresh ginger, chopped green onion tops, chopped dry-roasted peanuts

asparagus tips, roasted red pepper , julienned, fresh garlic, finely minced, fresh lemon juice

yellowfin tuna, eggplant , peeled in alternating stripes and cut into 3/4-inch pieces, onion, halved and cut into 1/2-inch wedges, tomatoes, freshly ground black pepper, olive oil, whole-wheat penne , (or other short , tubular pasta like fusilli), sliced, pitted kalamata or oil-cured black olives, grated parmesan cheese, plus more for serving

tomatoes, cored halved and seeded, garlic cloves, minced and divided, fresh thyme leave, minced, sugar, kosher salt & freshly ground black pepper, olive oil, fresh tarragon, chopped, water, white wine vinegar, sugar, kosher salt & freshly ground black pepper, onion, halved and sliced into 1/4 inch thick, olive oil, olive oil , for poaching (1 quart), bay leaves, tuna fillets, cut into 4 equal pieces (skinless), kosher salt & freshly ground black pepper

tuna , in spring water, drained, apple, small, chopped, yellow bell pepper, chopped, unsalted cashews, chopped, roasted red pepper, canned, light mayonnaise, hard rolls (or panini), watercress

boneless beef chuck roast, garlic, peeled and cut in 1/2 lengthwise, salt, ground black pepper, vegetable oil, water , plus more if necessary, fresh chopped thyme leaves and parsley, for garnish, roasted vegetables , recipe follows

roasted pork and caramelized onion filling, recipe follows, vegetable oil, for frying, flour tortillas, salt, corn and goat queso, recipe follows, creme fraiche, avocados, peeled and diced, ear sweet corn , fire roasted and kernels removed, chopped fresh parsley leaves, pork butt, bone in , untrimmed, salt, freshly ground black pepper, olive oil, onion, thinly sliced, canned chopped green chilies, queso fresco cheese or any meltable white cheese, such as monterey jack, butter, chopped yellow onion, fresh sweet corn kernels, from 2 medium-size ears, salt, cayenne, chopped garlic, fresh jalapeno, seeded and chopped, goat cheese, crumbled, heavy cream

heads roasted garlic, salt, freshly ground black pepper, chopped fresh rosemary leaves, chopped fresh thyme leaves, standing rib roast of beef (about 6 1/2 lb), fat trimmed in 1 strip and reserved, red wine , plus 1 more cup if making au jus, optional, beef stock , plus 2 more cups if making au jus, optional

tomatoes halved lengthwise, olive oil plus 1/2 cup, salt, freshly ground black pepper, pasta shells, tuna fillets, fresh basil leaves loosely packed, red wine vinegar, fresh mozzarella cheese finely diced, chopped fresh flat leaf parsley