Carmelized Pearl Onions
1/2 lb. of pearl onions
1 stick of butter
1 tbs. olive oil
Peel onions and cut off bottom stem area.
In a sauté pan, heat butter and oil.
Place onions on medium heat and cook until browned on both sides.
Salt and Pepper to taste.
Makes a side dish for 4 servings.
(Use this recipe with my Thanksgiving Pot Pie recipe.)
- see how to make it -
- download this recipe -
1 stick of butter
1 tbs. olive oil
Peel onions and cut off bottom stem area.
In a sauté pan, heat butter and oil.
Place onions on medium heat and cook until browned on both sides.
Salt and Pepper to taste.
Makes a side dish for 4 servings.
(Use this recipe with my Thanksgiving Pot Pie recipe.)
- see how to make it -
- download this recipe -
Recipe of the Month
Truffle Stuffed Red Snapper
Ingredients:
2 Leeks (julienned)
2 Carrots (julienned)
2 Celery stalks (julienned)
½ Truffle
8 Napa Cabbage Leafs
4 Filets of Red Snapper
Sea Salt and White Pepper
¾ lb Unsalted Butter
5 Shallots
1-½ Cups of Red Wine
¼ Cup of Heavy Cream
- download this recipe -
Ingredients:
2 Leeks (julienned)
2 Carrots (julienned)
2 Celery stalks (julienned)
½ Truffle
8 Napa Cabbage Leafs
4 Filets of Red Snapper
Sea Salt and White Pepper
¾ lb Unsalted Butter
5 Shallots
1-½ Cups of Red Wine
¼ Cup of Heavy Cream
- download this recipe -
