6 Shallots
8 Cloves Garlic
4 TB Ginger
1 Gallon Chicken Stock
6 Cup Sugar
7 TB Red Wine Vinegar
3/4 Cup Soy Suace
1/2 Cup Dijon Mustard
Reduce by 1/4
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Ideas in the Kitchen and our Garden on Lill Street
Blog Archive
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2007
(81)
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November
(37)
- Foie Gras
- Tuna with Truffled Honey and Baby Vegetables
- Baby Vegetables
- Raisins and Mustard continued
- Raisins and Mustard
- Sea Scallops
- "Caramel Sauce"
- Foie Gras
- Thanksgiving
- Family Meal
- Preperation
- Next week.
- Skirt Steak
- Sea Scallops
- Baby Beets
- Tuna
- Sea Scallops
- Eastern White Cedar
- Lobster Ravioli
- V.I.P.
- Sea Scallops
- Mustard/Honey Aoili
- New Charcuterie (After)
- Ideas (Before)
- Steak Carpaccio
- Halibut
- Sea Scallops
- Meyer Lemon
- Crispy Duck
- Big Fish
- Duck Sous Vide
- Vacuum
- Sweet Potato
- Sea Scallops
- Stone Crab
- Halibut
- Mustard Sauce
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November
(37)
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