by Bob Dublin | Aug 22, 2014 | Recipes
Ingredients: 1 lb. butter 3 T. extra virgin olive oil 2 T. fresh chives 1 T. fresh thyme 1 T. fresh sage 1 T. fresh rosemary Directions: Cut the butter into small chunks and bring to room temperature. Place the oil and chives in food processor and process until...
by Bob Dublin | Aug 22, 2014 | Recipes
Ingredients: 3 red bell peppers 3 garlic cloves 4 sun-dried or roasted tomatoes 3 T. extra virgin olive oil 1/2 c. grated Parmigiano Reggiano 2 tsp. balsamic vinegar Directions: Preheat broiler and line rimmed baking sheet with aluminum foil. Cut peppers in half...
by Bob Dublin | Aug 22, 2014 | beef, Recipes
Ingredients: 8-12 center-cut beef marrow bones 1 c. roughly chopped fresh parsley 2 shallots, thinly sliced 2 tsp. capers 1-1/2 T. extra virgin olive oil 2 tsp. fresh lemon juice coarse sea salt to taste thick slices of crusty toasted bread Directions: Preheat oven to...
by Bob Dublin | Aug 22, 2014 | poultry, Recipes
Ingredients: 4 eggs flour, for dredging salt and pepper 1/2 c. bread crumbs 2 eggs, lightly beaten oil for frying Directions: Cook the eggs in boiling water about 6 minutes. Drain and cool the eggs in icy cold water, and remove the shell. Put the flour in a bowl and...
by Bob Dublin | Aug 22, 2014 | Recipes, seafood
There are any number of variations of shepherd’s pie, a meat dish topped with mashed potatoes (or mashed sweet potatoes). This version makes use of the Alaskan salmon Ranch Foods Direct sells by pouch or jar. Ingredients: 1 lb. drained flaked salmon, 2 T liquid...
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