This Moroccan sauce made with fresh herbs, garlic and lemon is a great marinade or finishing sauce.
Use with meat or seafood
Toast coriander and cumin in a small dry skillet about 2 minutes, until fragrant.
Stir to keep from scorching.
cool coriander and cumin, and lightly crush with a heavy skillet.
Place coriander seeds, cumin seeds, garlic, lemon zest, lemon juice, paprika, salt, red pepper flakes, and dash of red Habanero sauce in blender and puree until mixture is very smooth
Add fresh cilantro, parsley, and mint.
Pulse until mixture is well blended but still textured.
keep in airtight container.
A truly delicious Middle Eastern Spice mixture.
Pairs well with Pita and oil, make a dip with Zaatar plain yogurt and olive oil.
stir all ingredients together in small bowl
Oysters poached in their own own liquor and topped with creamy beurre blanc, tangy pickled cucumber and briny caviar
Poached Oysters with Pickled Cucumbers and Caviar
toss cucumber in bowl with 1/2 tsp salt.
let stand for 10 minutes
rinse cucumber well and strain all water off
add to bowl 1/4 cup vinegar with the sugar and 1/4 tsp salt.
stir well and refrigerate for 20 minutes
white cucumber is pickling,
combine 1/3 cup vinegar with 1/3 cup wine and shallot
boil over medium high heat to reduce mixture down, almost completely evaporated, 6-8 minutes
add cream, and Lemoncello® simmer over low heat for 5 minutes.
remove from heat and whisk using hand held blender to puree solids. add butter 1 Tbsp at a time to incorporate well
simmer oysters in a small skillet in their liquid over moderate heat until edges begin to curl. 1-2 minutes
transfer to bowl to finish batch
put into individual ramekins,
spoon some beurre blanc on each and top with pickled cucumber and caviar
This Oyster Dressing is almost like a savory oyster bread pudding with the addition of the Black Nocino® pepper sauce
Creole Oyster Dressing Black Nocino®
In a small bowl make seasoning mix
drain oysters measure water.
add cold water to equal 1 cup
set aside in refrigerator.
preheat oven to 350F
chop all ingredients
1) bell pepper, onions, celery, and green onion bottoms
3) green onion tops, and parsley
4) spice mix
melt 4 Tbsp butter over med high heat.
Add 1/2 of bell pepper mixture.
Saute till brown. 8 minutes.
Add garlic to skillet, 2 teaspoons of seasoning mix, and 1 tsp Black Nocino®
Lower heat to medium and cook 5 minutes.
Add remaining 1/2 of bell pepper mixture., 4 Tbsp butter and Bay leaves.
Cook mixture for 10 minutes.
Stir in reserved oyster liquid, and cook over high heat for 10 minutes, stirring occasionally.
Stir in remaining seasoning 1 tsp Black Nocino®, and enough bread crumbs to make a moist but not runny dressing.
Remove from heat.
Remove and discard bay leaves.
Stir in green onion mixture.
Stir in drained oysters.
Gently spoon dressing mixture into 8x8x2 inch baking dish.
Bake uncovered 30 minutes
This Pozole is made with hominy, just like the traditional version, just minus the pork.
Very delicious too.