Chef Spencer Minch of Emeril's Delmonico makes a meal of Pan-fried redfish with fingerling potato Lyonnaise, tomato stewed green beans and roasted pepper-shrimp veloute. The recipe looks long, but the ...
Heat vegetable oil to 375 degrees Fahrenheit. Fry raw green beans until they begin to blister. Remove from oil and drain briefly in colander or on baking grid. Fry tofu until light golden brown and ...
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