MY FAVORITE DIRTY VODKA MARTINI RECIPE FOR PERFECT MARTINIS
Classic Dirty Vodka Martini is perfectly done, shaken and served up with stuffed olives.
Provided by Michaela Kenkel
Total Time 5 minutes
Prep Time 5 minutes
Cook Time 0S
Yield 1
Number Of Ingredients 5
Steps:
- Add ice cubes and cold water to a martini glass to chill glass.
- Add vodka, vermouth and olive juice into a martini shaker, add ice and shake to chill.
- Drain water from martini glass and strain martini from shaker into the glass.
- Add olives and serve.
- Also fabulous with bleu cheese stuffed olives!
Nutrition Facts : Calories 541 calories, CarbohydrateContent 34 grams carbohydrates, CholesterolContent 77 milligrams cholesterol, FatContent 23 grams fat, FiberContent 1 grams fiber, ProteinContent 22 grams protein, SaturatedFatContent 6 grams saturated fat, ServingSize 1, SodiumContent 691 grams sodium, SugarContent 29 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 15 grams unsaturated fat
GROUPER FILLETS WITH GINGER AND COCONUT CURRY - NYT COOKING
The chef Patrick Jamon applies French cooking techniques to tropical ingredients grown, caught or gathered near his restaurant, Villa Deevena in Los Pargos, Costa Rica. He is particularly fond of grouper, which is often caught by his son Dean and served at the restaurant, but you could substitute red snapper, cod or mahi-mahi. When reducing the coconut milk, be sure to keep it at a simmer rather than a boil, so it doesn’t curdle. Red curry paste can vary in its intensity by brand, so you'll want to adjust the amount to taste.
Provided by John Willoughby
Total Time 40 minutes
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 225 degrees.
- Season the fish generously with salt and pepper. Heat 2 teaspoons oil in a large skillet over medium-high. When the oil is hot, add the fish and cook until browned on both sides, about 3 minutes per side. Transfer the fish to a baking sheet and place in the oven to keep warm while you prepare the rest of the dish.
- Add the remaining 2 teaspoons oil to the skillet. Add the spring onion and cook, stirring frequently, until lightly browned, 2 to 3 minutes. Add the ginger and turmeric and cook, stirring frequently, 1 minute. Add the carrot, snow peas and green peas and cook, stirring occasionally, until crisp-tender, 3 to 4 minutes. Transfer the vegetables to a bowl and cover to keep warm.
- Add the coconut milk and 1 tablespoon curry paste to the skillet, bring to a simmer over medium, then reduce the heat to medium-low and simmer until liquid is reduced by about one-third, about 6 minutes. Whisk in more curry paste according to taste, if desired. Stir in the cooked vegetables and heat until warmed, about 1 minute.
- Divide the fish among shallow bowls. Spoon the sauce and vegetables over the fish, garnish with cilantro and serve.
Nutrition Facts : @context http//schema.org, Calories 420, UnsaturatedFatContent 6 grams, CarbohydrateContent 11 grams, FatContent 26 grams, FiberContent 3 grams, ProteinContent 37 grams, SaturatedFatContent 19 grams, SodiumContent 749 milligrams, SugarContent 2 grams, TransFatContent 0 grams
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