1 1/2 cups dry sherry
1/2 cup sherry vinegar
1 cup thinly sliced red onion
2 tablespoons minced garlic
1/2 cup olive oil
One 1 1/2 to 2 pound flank steak
2 teaspoons salt
1 teaspoon freshly cracked black pepper
1 cup extra-virgin olive oil
2/3 cup sherry vinegar
2 tablespoons freshly squeezed lemon juice
1 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh basil
3 tablespoons minced garlic
2 tablespoons minced shallots
1 tablespoon chopped fresh oregano
1/2 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper
1/4 teaspoon crushed red pepper
2 tablespoons extra virgin olive oil
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh oregano leaves
1 tablespoon minced garlic
1 tablespoon red wine vinegar
1/2 teaspoon crushed red pepper
3 tablespoons vegetable oil
1 medium red onion, thinly sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1/2 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
1/2 cup olive oil
2 tablespoons minced garlic
1 1/2 teaspoons chopped fresh rosemary
2 pounds baby red bliss potatoes (no larger than 2 inches each), scrubbed well
1 teaspoon kosher salt
1/4 teaspoon freshly ground coarse black pepper
South D.
We made this last night. It was so amazing! Next time we will prepare it ahead of time as the recipe suggests. So good, thanks Emeril!!
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