Combine wine, lemon rind and juice, tomato paste, oil, paprika, hot pepper sauce, salt and garlic. Cover and refrigerate for at least 4 hours orfor up to 24 hours, turning occasionally. close lid and cook, skin side down, for 10 minutes. Turn and cook for 30 to 40 minutes or until juices run clear when chicken is pierced. 10 minutes Turn and cook for. 40 minutes or until juices run clear when chicken is pierced
Stir in stock andmustard. Meanwhile, in large skillet, heat oil over medium heat. bring to boil. In bowl, blend together beef, bread crumbs, 1/4 cup (50 mL) water, egg, Worcestershire sauce, garlic, salt and pepper. Bake on foil-lined rimmed baking sheet in 375°F (190°C) oven until digital rapid-read thermometer inserted into centre of several reads 160°F (71°C), about 12 minutes. fry onion, mushrooms and thyme, stirring occasionally, until tender and liquid is evaporated, about 8 minutes. Reduce heat and simmer for 5 minutes. In small bowl, whisk together sour cream, 1 tbsp (15 mL) water andcornstarch
Using mandolineor sharp knife, slice crosswise as thinly as possible. drain and rinse. Pour enough oil into deep-fryer, wok or deep saucepan to come two-thirds up side
Meanwhile, in large bowl, whisk together lime juice, oil, hot pepper sauce and remaining salt. Add shrimp, avocados, tomatoes, chopped corianderand red onion
Add red pepper, onion, garlic, chopped mushroom stems, salt and pepper to skillet. Brush with oil. Place mushroom caps, hollow side down, on parchment paper-lined or greased rimmed baking sheet
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