April 15, 2016
By Harold Dieterle
Print Recipe
Cauliflower and Snap Peas
Ingredients:
- Cauliflower (sliced) 1 head
- Snap peas (cleaned) 1 cup
- Onion (Minced) 1
- Blended oil 3 Tablespoons
- Salt and Pepper To Taste
- Parsley (chiffonade) 1 Tablespoons
Preparation:
In a large sauté pan, heat 1 Tbsp. of oil to low heat. Add Onions. Slowly caramelize the onions until dark brown. Cook for about 30 minutes and season generously.
In a separate sauté pan on High heat, add 2 Tbsp. of Oil. Cook the Cauliflower until caramelized. Season generously. Add the caramelized onions, once hot add the snap peas. Cook for 1 minute. Season again and add the parsley. Serve hot.
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Chili-Lime Vinaigrette
Ingredients:
- 1/2 cup Fresh Lime juice
- 2 Tablespoons Sambal Chili sauce
- 1 Tablespoon Cilantro (chiffonade)
- 1/4 cup extra virgin olive oil
- 2 teaspoons Sugar
- Salt and Pepper, to taste
Preparation:
In a bowl, whisk the lime juice, sugar and sambal together. Once the sugar dissolves, add the oil and season. Once ready to serve, add the cilantro at the last moment.
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Sardines
Ingredients:
- Large Sardines (8 filets, fileted)
- 2 Tablespoons Blended Oil
- Salt and Pepper, to taste
Preparation:
In a large sauté pan, heat the oil to high heat. Season the sardines generously. Cook the sardine’s skin side down for 2 minutes. Flip, cook the flesh side for 30 seconds and place on paper towel to drain the fat.
To plate: Place the cauliflower and snap peas on the bottom of the plate. Spoon the vinaigrette around the vegetables. Top off the sardines.