GARLIC WITH PARSLEY RECIPES
ESCARGOTS IN GARLIC AND PARSLEY BUTTER : RECIPES : COOKING ...
Cooking Channel serves up this Escargots in Garlic and Parsley Butter recipe plus many other recipes at CookingChannelTV.com
Provided by Cooking Channel
Categories appetizer
Total Time 35 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 3 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- For the escargots: Melt the butter in a saute pan over low heat and add the shallots, snails and garlic. Slowly saute for 10 minutes. Season with salt and pepper, and then stir in the parsley. Set aside and let cool.
- For the garlic and parsley butter: Mix together the butter, sea salt, pepper, parsley, garlic and tarragon in a blender until very smooth. Season with more salt and pepper, if needed.
- Place 1 snail in each hole of the gratin dishes, and then cover with garlic and parsley butter up to the brim. Top each snail with a fine brioche crouton. Bake until the butter is bubbling and the croutons are golden brown, about 7 minutes. Serve and enjoy!
BAY SCALLOPS WITH GARLIC PARSLEY BUTTER SAUCE | ALLRECIPES
They say smell is the sense most closely linked to memory recall, and that was certainly the case while making these garlicky, buttery bay scallops on toast. As waves of the wonderful aromas wafted up from the pan, they brought back a flood of vivid memories of my first kitchen job.
Provided by Chef John
Categories Canapes and Crostini
Total Time 13 minutes
Prep Time 10 minutes
Cook Time 3 minutes
Yield 4 servings
Number Of Ingredients 11
Steps:
- Spread 1/2 tablespoon butter on one side of each piece of toasted Italian bread. Set aside.
- Heat olive oil in a skillet over high heat. When oil begins to smoke, pour scallops into pan. Cook for 30 seconds without stirring.
- Toss scallops in pan and stir in garlic. Cook and stir until fragrant, about 30 seconds.
- Stir wine and lemon juice into scallops, bring to a boil, and cook for about 30 seconds.
- Stir parsley and cold butter into scallops and remove from heat. When butter melts, stir in salt, black pepper, and cayenne pepper.
- Spoon scallops over buttered toast and serve immediately.
Nutrition Facts : Calories 528.1 calories, CarbohydrateContent 24.6 g, CholesterolContent 148.5 mg, FatContent 25 g, FiberContent 1 g, ProteinContent 45.7 g, SaturatedFatContent 11.9 g, SodiumContent 780.5 mg, SugarContent 0.8 g
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GARLIC AND CHILLI PRAWNS RECIPE | JAMIE OLIVER SEAFOOD RECIPES
Patsy first tried these amazing garlic and chilli prawns in Torremolinos in southern Spain, where she enjoyed them as part of a delicious tapas spread. Eaten by the sea with a glass of chilled white wine, this was the standout dish. These gorgeous prawns are super-easy to recreate at home; the beachfront setting is optional, but for maximum Spanish effect, the chilled wine and crusty bread are not!
From jamieoliver.com
Total Time 10 minutes
Cuisine spanish
Calories 281 calories per serving
From jamieoliver.com
Total Time 10 minutes
Cuisine spanish
Calories 281 calories per serving
- Peel the prawns, removing the heads and leaving the tails on. Run the tip of a knife down the backs of the peeled prawns and pull out and discard the dark vein.
- Peel the garlic and finely chop with the chilli (deseed if you like). Pick and finely chop the parsley leaves.
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- Squeeze half the lemon juice into the dish, then remove from the heat and sprinkle over the remaining parsley and a pinch of sea salt.
- Serve sizzling with warm crusty bread, the remaining lemon cut wedges for squeezing over, and a glass of good Spanish wine.
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RACK OF LAMB RECIPE | JAMIE OLIVER CHRISTMAS LAMB RECIPES
Lamb like this is a total treat – it looks dramatic, and gives you tender blushing meat, with an irresistible feisty crumb. It’s also easy to scale up or down for two, six or eight, just tweak the timings instinctively.
From jamieoliver.com
Total Time 50 minutes
Calories 693 calories per serving
From jamieoliver.com
Total Time 50 minutes
Calories 693 calories per serving
- Get your meat out of the fridge and up to room temperature before you cook it. Preheat the oven to 180ºC/350ºF/gas 4.
- Drizzle the lamb racks with olive oil and sprinkle generously with sea salt and black pepper, patting the seasoning all over the meat.
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- Peel 2 cloves of garlic and place in a food processor with the pistachios and parsley (stalks and all). Tear in the bread, finely grate in half the nutmeg and blitz into a fine green crumb.
- Generously brush each lamb rack with mustard, then cover with the herby crumb, patting it all over the top and sides.
- Roast for 25 minutes, until the crust is crisp, to give you beautifully blushing lamb. Remove from the oven and leave the lamb to rest for 10 minutes.
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- Crush the remaining unpeeled clove of garlic through a garlic crusher into a jar and mix with 1 teaspoon of mustard, the vinegar, 2 tablespoons of extra virgin olive oil and the lemon juice, then taste and season to perfection.
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ESCARGOTS IN GARLIC AND PARSLEY BUTTER : RECIPES : COOKING ...
Cooking Channel serves up this Escargots in Garlic and Parsley Butter recipe plus many other recipes at CookingChannelTV.com
From cookingchanneltv.com
Reviews 3.5
Total Time 35 minutes
Category appetizer
From cookingchanneltv.com
Reviews 3.5
Total Time 35 minutes
Category appetizer
- Place 1 snail in each hole of the gratin dishes, and then cover with garlic and parsley butter up to the brim. Top each snail with a fine brioche crouton. Bake until the butter is bubbling and the croutons are golden brown, about 7 minutes. Serve and enjoy!
See details
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Total Time 3 hours 15 minutes
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Total Time 3 hours 15 minutes
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From cooking.nytimes.com
Reviews 5
Total Time 30 minutes
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From cooking.nytimes.com
Reviews 5
Total Time 30 minutes
Cuisine french
Calories 675 per serving
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Patsy first tried these amazing garlic and chilli prawns in Torremolinos in southern Spain, where she enjoyed them as part of a delicious tapas spread. Eaten by the sea with a glass of chilled white wine, this was the standout dish. These gorgeous prawns are super-easy to recreate at home; the beachfront setting is optional, but for maximum Spanish effect, the chilled wine and crusty bread are not!
From jamieoliver.com
Total Time 10 minutes
Cuisine spanish
Calories 281 calories per serving
From jamieoliver.com
Total Time 10 minutes
Cuisine spanish
Calories 281 calories per serving
- Peel the prawns, removing the heads and leaving the tails on. Run the tip of a knife down the backs of the peeled prawns and pull out and discard the dark vein.
- Peel the garlic and finely chop with the chilli (deseed if you like). Pick and finely chop the parsley leaves.
- Drizzle the oil into a shallow heatproof terracotta dish or a small frying pan over a medium-high heat, add the garlic and chilli and fry for 30 seconds to flavour the oil, before stirring in the paprika.
- Add the prawns and fry for 2 minutes on each side, or until cooked through, adding most of the parsley when you turn the prawns.
- Squeeze half the lemon juice into the dish, then remove from the heat and sprinkle over the remaining parsley and a pinch of sea salt.
- Serve sizzling with warm crusty bread, the remaining lemon cut wedges for squeezing over, and a glass of good Spanish wine.
See details
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