Serves 8 2 tablespoons Essence1/2 cup unsalted butter, softened Add the Essence to the butter and mix together thoroughly. Spread over hard crusted bread and brown in the oven. You will love this one, I’m sure!
BASIL AND GARLIC SPREAD
Por chef Por chef HERBAL ITALIAN DRESSING
Por chef Serves 4 2 tablespoons Essence1 tablespoon mustard1/3 cup red wine vinegar1 cup olive oilPepper to taste Add mustard, pepper, and vinegar to the Essence. While whisking this together, slowly drizzle in the olive oil until emulsifi ed. Serve over a nice green salad.
ESSENCE
Por chef 1 tablespoon dried or 2 tablespoons fresh basil1 tablespoon dried or 2 tablespoons fresh parsley3 cloves garlic, minced1 tablespoon sea salt Work these ingredients together and use them in the recipes given or try in your own recipes. However you use this Essence, I’m sure you will be pleased with the results.
CREAMY BACON AND MUSHROOM SAUCE WITH LINGUINE
Por chef Serves 4 1/2 pound bacon1 cup mushrooms (quartered)1 cup green onions (white part only), sliced1/2 cup white wine1 cup chicken stock1 cup heavy cream1 /2 cup Parmesan cheese 2 tablespoons Essence12 ounces linguine, cooked1/2 cup green onions (green part),mincedSalt and freshly ground blackpepper to taste Sauté bacon until soft brown, then remove from the pan. …
WHITE BEAN DIP
Por chef This healthy, low fat, dip is a variation of the Ecuadorian “salsa de chocho.” Chochos are big, dried lima beans. It is sort of an Andean hummus. I found it easier to use our navy beans or baby limas because each big white lima must be slipped out of its skin after soaking.They are wonderful …
ROASTED RED PEPPER DIP
Por chef This creamy dip can be made quickly by substituting ⅔ cup of drained, canned roasted red peppers instead of roasting the peppers yourself. Makes 1½ Cups 2 medium red Bell Peppers or ⅔ cupcanned/jarred roasted red peppers1 teaspoon extra-virgin olive oil3 garlic cloves, peeled and minced1 serrano or jalapeño, seeded and minced1 tablespoon balsamic vinegar1 …
PICANTE BLOODY MARY
Por chef The Bloody Mary was first made in the 1920s at Harry’s Bar in Paris, France, by Ferdinand Petiot. For a change try my ersion using tequilla. Makes 12 Servings ⅓ cup fresh lime juice3–5 serranos, stemmed and seeded (to taste)1 bunch cilantro (fresh coriander), stemmed andchopped (reserve some sprigs for garnish)1 46-ounce can picante V-8® …
Adonis
Por chef Algunos barmans prefieren usar bitters de naranja. 56g de jerez seco, 28g de vermut dulce italiano, unas gotitas de bitter de angostura. Batir bien con hielo y colar en un vaso de cóctel.