For four servings
Two
Three cups chopped Butterhead and Grrenleaf lettuce evenly portioned.
1/2 cup pork lardon(2/3 cup diced slab bacon rendered)
4 new potato (cooked and quatered)
eight cherry tomato(sliced in half)
1 tsp minced shallot
1 tsp fine chopped chive
Mix greens, herbs, garlic, ginger, shallot, potato, and dressing. Portion on to four plates. Arrange tomatoes around the plate. Place pork in the middle, egg on top.
4 poached eggs
optional 4 skewers of 4 grill scallops drizzled with lime juice
sherry vinegrette for four servings
1 tsp minced shallot
1/4 tsp fresh thyme
1/4 tsp minced garlic
1/8 tsp minced ginger
1/4 tsp dijon mustard
2/3 cup olive oil
1/3 cup sherry vineger
S&P, combine and blend
Mix all ingredients in a blender and transfer to a squeeze bottle.pro cutlery.net
Bring one qt water to a boil. Add 1 tsp plain vineger. Poaching temp for eggs is around 190 degree. do not boil eggs, they will cook hard quick. Cook for three to four minutes.click here
Ninja Xl Blender
Two
Three cups chopped Butterhead and Grrenleaf lettuce evenly portioned.
1/2 cup pork lardon(2/3 cup diced slab bacon rendered)
4 new potato (cooked and quatered)
eight cherry tomato(sliced in half)
1 tsp minced shallot
1 tsp fine chopped chive
Mix greens, herbs, garlic, ginger, shallot, potato, and dressing. Portion on to four plates. Arrange tomatoes around the plate. Place pork in the middle, egg on top.
4 poached eggs
optional 4 skewers of 4 grill scallops drizzled with lime juice
sherry vinegrette for four servings
1 tsp minced shallot
1/4 tsp fresh thyme
1/4 tsp minced garlic
1/8 tsp minced ginger
1/4 tsp dijon mustard
2/3 cup olive oil
1/3 cup sherry vineger
S&P, combine and blend
Mix all ingredients in a blender and transfer to a squeeze bottle.pro cutlery.net
Bring one qt water to a boil. Add 1 tsp plain vineger. Poaching temp for eggs is around 190 degree. do not boil eggs, they will cook hard quick. Cook for three to four minutes.click here
Ninja Xl Blender
No comments:
Post a Comment