Elarhy D
About elarhy
Member since Jan 17, 2008
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Success Rating: 95% (94 ratings)
| Active Time: 15 mins | Comments: 43 |
| Total Time: 30 mins | Views: 3750 |
Success Rating: 96% (50 ratings)
Spanakopita
by Dawn T
Wrapped in delicate phyllo dough, these traditional Greek pies are filled with spinach, fresh herbs, and tangy feta cheese.
| Active Time: 45 mins | Comments: 5 |
| Total Time: 1 hr 15 mins | Views: 1638 |
Success Rating: 94% (44 ratings)
Almond Coriander Chicken
by Dawn T
This mild and delicious, Indian influenced chicken dish is finished with ground almonds, thick cream and fresh cilantro.
| Active Time: 30 mins | Comments: 24 |
| Total Time: 1 hr | Views: 15310 |
Success Rating: 97% (83 ratings)
Pan-Seared Scallops
by Curtis W
Served on a bed of baby spinach and finished with a warm bacon sherry vinaigrette.
| Active Time: 20 mins | Comments: 13 |
| Total Time: 30 mins | Views: 40593 |
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Is really necessary to use the torch ot make the caramel, or can you make the caramel aside, it's because i haven't been able to find a torch to do it....
Is true that a molcajete tend to keep flavors, if you do a salsa and then a guacamole the last one is gonna end up spicy. That is why in mexico molcajetes are "cured", that is to be a while working with rice or dough so the holes in the stone do not acumulate to many food or water, and is you inted to use it several times in one day to keep watch of what was prepared before.
And about the salsa itself i do it with dry aji, coriander , onions, "chile de arbol" or change the tomatoes for green tomatoes.