Recipes tagged with « Cooking »
Cilantro-Lime Vierge Sauce
Bright, fresh, herbaceous sauce with a zesty kick from serrano pepper, smooth texture from avocado, and a vivid green color. Blended but slightly coarse for texture. Citrus and olive oil balance sharpness and heat. Great on grilled chicken, fish, or seared steak. Uses scallions instead of green onions for a sweeter milder onion note. Quick and no-cook, relying on fresh quality ingredients and proper chopping technique.
Beef Vegetable Pot Boil
A hearty combination of de-boned beef shoulder cubes, mixed vegetables, and a savory tomato-mustard broth. Seven one-liter jars prepared for canning. Slow simmer and pressure cook for deep melding of flavors. Substitutions include chicken broth swapped for beef for lighter touch; mustard replaced with whole grain for texture. Added parsnips for a sweet twist, softened alongside carrots and cabbage. Salt adjusted for preservation balance. Preparation involves precise layering of raw ingredients in hot jars, then sealed and processed under pressure for a reliable shelf life. Cook times tweaked for optimal vegetable integrity and beef tenderness.