Brought to us by John
2 tablespoons chopped garlic
1 tablespoon chopped shallot
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon chopped basil or cilantro
Salt and pepper
2 jumbo or extra-large artichokes, steamed and cut in half with the choke removed
Herb Aioli:
1/3 cup stale bread crumbs
1/2 tablespoon white wine vinegar
6 to 8 cloves garlic
1/2 teaspoon salt
6 egg yolks
1 1/2 [...]
Category > Fire
Fire Roasted Artichokes with Herb Aioli
Grilled New Potatoes with a Red Pepper Crust
Brought to us by Jason
Olive oil for coating
24 small new potatoes
2 Tbs. sweet paprika
1/2 tsp. cayenne pepper or hot paprika, or
to taste
1 Tbs. garlic powder
1 1/2 tsp. salt
Prepare a charcoal or gas grill for direct cooking over medium-high heat and oil the grill rack. If the potatoes are very small, have ready a grill basket [...]
Coffee Blazer
Brought to us by Desiree
1 Tb Kahlua
1 TB cognac
Sugar
Lemon slice
Hot coffee to fill
Whipped cream
Warm the Kahlua and cognac over a low flame. Moisten the rim of the serving glass with the lemon slice, roll the rim in the sugar and then drop the lemon slice in the glass. Warm the glass over low flame to melt the sugar [...]
Roasted Red Bell Pepper Creme Brulee
Brought to us by Jeanette
3 red bell peppers
2 cups heavy cream
6 egg yolks
3 tablespoons granulated white sugar
1/2 teaspoon salt
1/4 cup bakers sugar (for the carmelized tops)
6 small red bell pepers, hollowed out (if using alternative presentation idea)
Preheat broiler. Halve the peppers lengthwise and remove seeds. Place peppers skin side u, on a broiler pan. Broil [...]
Pots of Gold Brie
Brought to us by Jessica
1 Baguette (French Bread)
2 large cloves garlic, peeled
Small Camembert or brie cheeses, at room temperature
Slice the baguette, and toast pieces over a barbecue grill rack. As they are done rub them, one at a time, with a whole garlic clove. Season with a little sea salt, then stack them one on [...]
