RecipeHive

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Chicken Liver Pâté with Figs and Walnuts

Posted by in Shared Member Recipes

By the seventies, Julia Child, through her books and television shows, had made French food accessible, and the Cuisinart, introduced in 1973, made many of the cuisine’s more complicated techniques quick and simple. As a result, pâté became increasingly popular, and remains so today.
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Steak Skewers with Scallion Dipping Sauce

Posted by in Shared Member Recipes

1 cup canned unsweetened coconut milk

1/4 cup fish sauce (such as nuoc nam or nam pla)

2 tablespoons palm sugar or (packed) light brown sugar

1 tablespoon fresh lime juice

6 garlic cloves

4 red or green Thai chiles, stemmed

2 lemongrass stalks, bottom third only, tough outer layers removed

1 1 1/2′ piece ginger, peeled

2 pounds tri-tip, top sirloin cap steak, or rib eye, fat cap left on

15 scallions, very thinly sliced

1/4 cup fish sauce (such as nuoc nam or nam pla)

3 tablespoons grapeseed oil

2 tablespoons chinkiang (black) vinegar

2 tablespoons toasted sesame seeds

1/2 cup canned unsweetened coconut milk

3 tablespoons fish sauce (such as nuoc nam or nam pla)

1 1/2 tablespoons fresh lime juice

2 garlic cloves, crushed

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Bruschetta Duet

Posted by in Shared Member Recipes

The green-olive tapenade for these crostini can be made in minutes with a blender or food processor. The sautéed mushroom topping is equally savory hot or at room temperature.