Roasted Bone Marrow With Salsa Verde And Caviar Recipes

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ROASTED CHICKEN WITH SALSA VERDE



Roasted Chicken with Salsa Verde image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 45m

Yield 2 to 4 servings

Number Of Ingredients 17

3 organic chickens
1 lemon
6 sage leaves
1 onion, peeled
3 cloves garlic
1 small bunch of thyme
1 tablespoon kosher salt
Olive oil
Salt, to taste
1 cup parsley, finely chopped
4 cloves garlic, minced
1 medium shallot, minced
2 Fresno peppers, minced
1 teaspoon chili flakes
Juice and zest of 1/2 lemon
2 cups extra virgin olive oil
Salt and pepper to taste

Steps:

  • Rinse the chicken in side and out under cold water. Pat dry and let sit at room temperature for 30 to 60 minutes.
  • Slice the lemon paper thin and remove the seeds. Lift the skin off the breast of the chicken and place 3 lemon slices and 3 sage leaves in between the skin and the meat of each breast. Place onion, garlic, thyme and the remaining lemon in the cavity of the chicken. Rub the entire chicken liberally with olive oil. Salt the outside and the cavity of the chicken.
  • Place in a 425 degree F oven on a roasting rack, breast-side-up. Place a meat thermometer in the thigh and cook until the chicken reaches 160 degrees F. This will take about 10-15 minutes per pound. Remove the chicken from the oven and let it rest for 10 minutes.
  • Combine all ingredients and let sit for 2 hours or more for best results.

BONE MARROW WITH BACON MARMALADE AND SOURDOUGH TOAST



Bone Marrow with Bacon Marmalade and Sourdough Toast image

Provided by Guy Fieri

Categories     appetizer

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 14

1 teaspoon olive oil
1/2 large red onion, minced
8 ounces applewood-smoked bacon, cut into 1/4-inch cubes
1/4 cup light-brown sugar
2 tablespoons maple syrup
Pinch cayenne pepper
8 large (5-inch) beef marrow bones, split lengthwise so they resemble canoes
2 cloves garlic, minced
Leaves from 4 sprigs fresh thyme
Zest of 2 Meyer lemons
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 sourdough baguette, sliced 1/4 inch thick on bias
1/4 cup extra-virgin olive oil

Steps:

  • Make the bacon marmalade: In a medium saute pan over medium-high, heat the olive oil and add the onions. Saute until the onions are well caramelized, 8 to 9 minutes, then remove from the pan and set aside. Add the bacon to the same pan and cook until browned and crispy, 7 to 8 minutes. Drain the bacon grease off and then add the brown sugar, maple syrup and cayenne pepper to pan. Bring to a boil, then lower the heat and simmer until the jam has thickened, 3 to 4 minutes. Return the onions to the pan, remove from the heat and allow to cool.
  • Make the marrow and toast: Preheat the oven to 375 degrees F.
  • Place the bones cut-side up on a large baking tray. Sprinkle the bones with garlic, thyme, lemon zest and salt. Roast the bones in the center of oven until the marrow is soft and has begun to separate from the bone, 12 to 15 minutes. Remove from the oven and set aside.
  • Place the bread on a baking sheet and drizzle with the olive oil. Bake until golden and crispy, 5 to 7 minutes. Serve the marrow with marmalade and toast.

SALSA VERDE



Salsa Verde image

Provided by Michael Symon : Food Network

Categories     condiment

Time 10m

Yield 4 servings

Number Of Ingredients 10

3 cloves garlic, minced
1 jalapeno, seeded and minced
1 shallot, minced
Zest of 3 lemons
Juice of 2 lemons (about 1/2 cup)
1 1/2 cups olive oil
1 cup fresh flat-leaf parsley leaves, finely chopped
1 cup fresh celery leaves, finely chopped
1 tablespoon salt-packed capers, rinsed and finely chopped
Kosher salt

Steps:

  • In a mixing bowl, stir together the garlic, jalapeno, shallot, lemon zest and juice, olive oil, parsley, celery leaves and capers and taste for seasoning. Season with salt as needed.

ROASTED MARROW BONES



Roasted Marrow Bones image

Provided by Fergus Henderson

Categories     dinner, weekday, main course

Time 20m

Yield 4 servings

Number Of Ingredients 8

8 to 12 center-cut beef or veal marrow bones, 3 inches long, 3 to 4 pounds total
1 cup roughly chopped fresh parsley
2 shallots, thinly sliced
2 teaspoons capers
1 1/2 tablespoons extra virgin olive oil
2 teaspoons fresh lemon juice
Coarse sea salt to taste
At least 4 1/2-inch-thick slices of crusty bread, toasted

Steps:

  • Preheat oven to 450 degrees. Put bones, cut side up, on foil-lined baking sheet or in ovenproof skillet. Cook until marrow is soft and has begun to separate from the bone, about 15 minutes. (Stop before marrow begins to drizzle out.)
  • Meanwhile, combine parsley, shallots and capers in small bowl. Just before bones are ready, whisk together olive oil and lemon juice and drizzle dressing over parsley mixture until leaves are just coated. Put roasted bones, parsley salad, salt and toast on a large plate. To serve, scoop out marrow, spread on toast, sprinkle with salt and top with parsley salad.

Nutrition Facts : @context http, Calories 773, UnsaturatedFat 5 grams, Carbohydrate 20 grams, Fat 73 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 356 milligrams, Sugar 4 grams, TransFat 0 grams

ROASTED SIRLOIN OF BEEF WITH SALSA VERDE



Roasted sirloin of beef with salsa verde image

For nice, neat slices, roast the beef the day before, cool, then chill before slicing. This makes it easier to carve

Provided by James Martin

Categories     Buffet, Lunch

Time 1h5m

Number Of Ingredients 9

1 ½kg sirloin of beef
1 tbsp olive oil
rocket and crusty bread, to serve
2 tbsp capers , rinsed, drained and chopped
2 tbsp gherkins , finely chopped
½ bunch spring onion , finely chopped
small bunch parsley , finely chopped
juice 2 lemons
4 tbsp extra-virgin olive oil

Steps:

  • Heat oven to 240C/220C fan/gas 9. Rub the beef all over with the oil and season with some salt and lots of black pepper. Transfer to a roasting tray and cook for 20 mins, then turn the oven to 190C/170C fan/gas 5 and roast for a further 10-15 mins per 450g for medium-rare, 15-20 mins per 450g for medium, 20-25 mins for medium-well and 25-30 mins for well done. Remove from the oven and allow to cool.
  • To make the salsa verde, mix all the ingredients with some salt and pepper. Thinly slice the beef and arrange on a serving platter, drizzle with the salsa verde and rocket leaves and eat with the crusty bread.

Nutrition Facts : Calories 353 calories, Fat 22 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 38 grams protein, Sodium 0.41 milligram of sodium

ROASTED SALSA VERDE



Roasted Salsa Verde image

A fresh, green, roasted salsa that's quick to prepare!

Provided by charlotte henry

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Salsa Verde Recipes

Time 1h

Yield 10

Number Of Ingredients 8

12 medium tomatillos, peeled
3 Anaheim chile peppers
2 large onions, peeled
2 jalapeno pepper, seeded and minced
5 cloves garlic, peeled
1 bunch fresh cilantro, stems removed
2 tablespoons lemon juice
1 pinch salt to taste

Steps:

  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Lay tomatillos, Anaheim peppers, onions, jalapeno peppers, and garlic on a large rimmed baking sheet.
  • Broil in the preheated oven until tomatillos release their juices, 7 to 10 minutes. Remove tomatillos and garlic from the baking sheet; flip Anaheim peppers, jalapeno peppers, and onions and return to the oven. Continue to broil until peppers are blackened, about 5 minutes more. Remove from the oven and let cool until safe to handle, about 5 minutes.
  • Peel away blackened parts from vegetables without taking off too much flesh. Transfer tomatillos, Anaheim peppers, onions, jalapeno peppers, garlic, cilantro, lemon juice, and salt to a food processor and pulse until well combined and chopped. Refrigerate salsa until cold, at least 30 minutes.

Nutrition Facts : Calories 35.1 calories, Carbohydrate 7.3 g, Fat 0.6 g, Fiber 1.8 g, Protein 1.2 g, SaturatedFat 0.1 g, Sodium 21.2 mg, Sugar 3.8 g

ROASTED SALMON WITH SALSA VERDE



Roasted Salmon with Salsa Verde image

Categories     Citrus     Fish     Herb     Bake     Roast     Low Carb     Summer     Bon Appétit

Yield Makes 20 Servings

Number Of Ingredients 8

1 9 1/2-pound whole salmon without head, cleaned, scaled
Nonstick vegetable oil spray
1 lemon, cut into 1/4-inch-thick slices
12 sprigs mixed fresh herbs (such as parsley, thyme and oregano)
3 tablespoons extra-virgin olive oil
Salsa Verde
Dill sprigs
Lemon slices

Steps:

  • For salmon: Preheat oven to 350°F. Pat salmon dry inside and out with paper towels. Sprinkle inside and out with salt and pepper. Center 36x18-inch heavy-duty foil sheet over heavy large baking sheet. Spray foil with oil spray. Place salmon diagonally on foil. Stuff with lemon and herb sprigs. Close salmon opening. Drizzle oil over salmon. Spray another sheet of foil with oil spray. Place foil sprayed side down over salmon. Crimp foil sheet edges together to seal salmon completely.
  • Bake salmon until meat thermometer inserted into thickest part of salmon registers 150°F, about 1 1/2 hours. Remove top sheet of foil. Spoon all juices from salmon into small saucepan. Peel off skin from top of salmon. Scrape off any dark salmon meat. Let salmon cool 1 hour at room temperature. Boil reserved salmon juice until reduced to 1/2 cup, about 4 minutes. Cool. Cover salmon and reduced salmon juice separately and refrigerate overnight.
  • Place platter atop salmon. Invert salmon onto platter. Remove foil. Peel off skin. Scrape off any dark meat. Garnish with dill and lemon. Serve with salsa verde.

PAN-ROASTED VEAL WITH SALSA VERDE



Pan-Roasted Veal with Salsa Verde image

Categories     Fish     Roast     Veal     White Wine     Gourmet

Yield Makes 6 servings

Number Of Ingredients 7

2 large garlic cloves
5 bottled flat anchovy fillets
a 3-pound boneless veal shoulder roast, rolled and tied
2 tablespoons olive oil
3/4 cup dry white wine
1 to 2 cups water
Accompaniment:Salsa verde

Steps:

  • Mince garlic with anchovies. If veal is encased in a net, remove net and with kitchen string tie veal crosswise at 1-inch intervals.
  • Pat veal dry. In a heavy kettle just large enough to hold veal heat oil over moderate heat until hot but not smoking and brown veal well, turning it. Transfer veal to a plate. In oil remaining in kettle cook anchovy mixture, stirring, 1 minute. Add wine and boil 1 minute.
  • Return veal to kettle and simmer, partly covered, turning veal every 20 minutes and adding water as needed (about 3 tablespoons at a time; do not let liquid completely evaporate‑there should always be just enough to keep veal from sticking to kettle), 1 1/2 to 2 hours, or until an instant-read thermometer inserted in thickest part registers 155° F. for medium.
  • Transfer veal to a cutting board and let stand 10 minutes. Skim any fat from liquid in kettle. Add 1/3 cup water and simmer, scraping up brown bits from bottom and side of kettle, until liquid has consistency of thin gravy.
  • Transfer pan juices to a platter. Cut veal crosswise into 1/2-inch-thick slices and discard string. Arrange slices over pan juices and spoon salsa verde over meat.

ROASTED SPICY SALSA VERDE



Roasted Spicy Salsa Verde image

Roasted-pepper green salsa just like grandma makes it, well, minus the molcajete. It's just easier to make in a food processor. The heat of your salsa can be controlled by the amount of seeds and membrane you leave in the pepper pods.

Provided by SpeedySanchez

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Salsa Verde Recipes

Time 30m

Yield 12

Number Of Ingredients 7

2 fresh poblano chile peppers
2 serrano chile peppers
6 fresh tomatillos, husks removed
1 1/2-inch slice of white onion
2 cloves garlic
salt to taste
1 tablespoon chopped fresh cilantro

Steps:

  • Preheat an outdoor grill for high heat, and lightly oil the grate.
  • Lay the poblano peppers, serrano peppers, and tomatillos on the hot grill, and cook, turning every 2 minutes, until the pepper skins are evenly charred and blackened, and the tomatillos have turned pale yellow and started to ooze juice, about 10 minutes. Remove the vegetables from the grill.
  • Scrape off most of the burned pepper skin, cut the stems off, cut the peppers in half the long way, and remove the seeds.
  • Place the onion and garlic in the work bowl of a food processor, and pulse about 4 times to chop. Drop in the peppers, pulse 4 times to roughly chop, and add the tomatillos and salt. Pulse 4 or more times to the desired smoothness, and stir in the cilantro.

Nutrition Facts : Calories 11.2 calories, Carbohydrate 2.2 g, Fat 0.2 g, Fiber 0.7 g, Protein 0.4 g, Sodium 1.7 mg, Sugar 1.1 g

ROAST LEG OF LAMB WITH SALSA VERDE



Roast Leg of Lamb with Salsa Verde image

Provided by Giada De Laurentiis

Categories     Lamb     Onion     Roast     Easter     Dinner     Lemon     Mint     Parsley     Capers     Bon Appétit     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 12

1 cup extra-virgin olive oil
1/2 cup fresh lemon juice
1/2 cup chopped fresh Italian parsley
1/3 cup finely chopped green onions
1/4 cup chopped fresh mint
1/4 cup salted capers, soaked in cold water 30 minutes, or brined capers, drained, chopped
1 tablespoon grated lemon peel
1/2 teaspoon dried crushed red pepper
1 teaspoon salt
1/2 teaspoon ground black pepper
1 5 1/2-pound boneless leg of lamb, butterflied, trimmed
1 tablespoon minced garlic

Steps:

  • Stir first 10 ingredients in large bowl for salsa verde. Place lamb on work surface, smooth-side down. Sprinkle lamb with salt and pepper, then garlic. Rub 1/4 cup salsa verde into lamb. Roll up lamb. Using kitchen string, tie lamb every 2-inches to hold together. (Lamb and salsa verde can be prepared 1 day ahead. Cover separately and chill. Let lamb and salsa verde stand at room temperature 1 hour before continuing.)
  • Preheat oven to 450°F. Place lamb on rack in roasting pan. Roast until thermometer inserted into thickest part of lamb registers 120°F for medium-rare, about 1 hour and 20 minutes. Let stand at room temperature 15 minutes. Transfer lamb to cutting board; remove kitchen string. Cut crosswise into thin slices. Arrange sliced lamb on platter. Spoon some salsa verde over. Serve lamb, passing remaining salsa alongside.

ROASTED-CARROT-AND-SALSA-VERDE SANDWICHES



Roasted-Carrot-and-Salsa-Verde Sandwiches image

In this satisfying vegan sandwich, roasted carrots make an earthy companion for a vibrant salsa verde made wiht garlic, capers, jalapeño, and fresh herbs such as mint and cilantro, plus lime juice for pop.

Provided by Lauryn Tyrell

Time 20m

Number Of Ingredients 13

1 small clove garlic, chopped
2 tablespoons capers, drained
1 jalapeño, seeded and chopped
1 cup packed fresh herbs, such as parsley, cilantro, and mint
1 tablespoon fresh lime juice
1 tablespoon unseasoned rice vinegar
1/2 teaspoon sugar
6 tablespoons vegetable oil
Kosher salt (we use Diamond Crystal)
2 seeded demi-baguettes (each 10 to 12 inches), split horizontally
2 small Persian cucumbers, cut into 1/2-inch-thick slices
Spiced Roasted Carrots and Onion
1 cup baby-arugula leaves

Steps:

  • Pulse garlic, capers, jalapeño, herbs, lime juice, vinegar, sugar, oil, and 1 teaspoon salt in a blender or mini food processor until well combined. (You should have about cup.)
  • Lightly toast baguettes. Spoon salsa verde generously over cut sides of bread, then pile bottoms with cucumber slices, roasted carrots and onion, and arugula. Top with top halves of bread, cut in half, and serve.

ROAST BONE MARROW WITH PARSLEY SALAD



Roast Bone Marrow With Parsley Salad image

This classic St. John dish uses veal bones for a more delicate texture and flavor. ("They've got youth on their side," says Fergus.) Ask your butcher for center-cut bones: You don't want the ends. When it comes to salt, Fergus uses coarse gray sea salt here because it maintains its crunch atop the succulent marrow.

Provided by Fergus Henderson

Categories     Salad     Roast     Dinner     Lunch     Veal     Parsley     Bon Appétit     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 10

8 3"-4"-long pieces veal marrow bones
1 cup fresh flat-leaf parsley, roughly chopped
2 small shallots, thinly sliced (about 1/3 cup)
2 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon drained capers
Coarse gray sea salt
Freshly ground black pepper
4 1/2"-thick slices rustic white bread, toasted
Apecial equipment: 4 long, thin spoons

Steps:

  • Preheat oven to 450°F. Place bones, wider cut side down, in an ovenproof skillet or roasting pan. Roast bones until marrow is soft and begins to separate from bone but before it begins to melt, 15-20 minutes, depending on thickness of bones.
  • Meanwhile, toss parsley, shallots, oil, lemon juice, and capers in a medium bowl to coat. Season salad to taste with gray sea salt and pepper.
  • Divide marrow bones and salad among plates. Serve with toast and gray sea salt. Using a long, thin spoon, scoop marrow onto toast, top with salad, and garnish with a pinch or two of salt.

SALSA VERDE ROASTED AND CANNED



Salsa Verde Roasted and Canned image

A take off my recipe #389253. I wanted to roast (grill) the tomatillos, onions, chili's and garlic. So this is what I came up with. Yes you can roast in the oven. Make now and enjoy all year! Or give as gifts.

Provided by Rita1652

Categories     Sauces

Time 1h10m

Yield 5 pints

Number Of Ingredients 12

3 lbs tomatillos, cut into half
2 habanero peppers, seeds and all
4 green chili peppers
2 onions, skin removed and halved
1 garlic, bulb
2 limes, cut in half
1 cup fresh parsley (I used all three) or 1 cup fresh basil (I used all three)
1/4 cup bottled lemon juice
1 -2 teaspoon cumin
1/4 cup vinegar
2 teaspoons salt
1 teaspoon black pepper

Steps:

  • Preheat grill or broiler to high. Remove husks and wash the tomatillos and cut in half. Place the tomatillos, chili`s, onion, unpeeled garlic bulb, and lime halves on grates of grill or a cookie sheet pan put under the preheated broiler until the tomatillos are roasted and the chili`s peppers are slightly charred on all sides. Rotate the ingredients during cooking to make sure all sides are charred and remove each as they get chard. Cool all and then peel the chili`s (only remove seeds if heat is not desired) and garlic (you may have to squeeze the soft garlic out of the skin) and remove any extremely charred skin from the tomatillo, and onions is just fine! Cut the onions into 1/4`s.
  • Squeeze the limes into the food processor and add all remaining charred veggies, pulsing 4 to 6 times till combined.
  • In a large stainless saucepan combine all the ingredients.
  • Bring to a boil, reduce heat to medium high heat, stirring often to prevent sticking.
  • Cook for 10 minutes.
  • Ladle hot salsa into hot jars leaving 1/2 inch head space.
  • Wipe rims, center lids and screw on band to fingertip tight.
  • Place jars in canner, cover and bring canner to a boil.
  • Process for 15 minutes.
  • Turn off heat, remove lid of canner and let jars sit for 5 additional minutes. Remove jars, cool, label and store.
  • Use in 1 year. Store opened jars in the refrigerator.

Nutrition Facts : Calories 160.5, Fat 3.2, SaturatedFat 0.5, Sodium 946.5, Carbohydrate 33.2, Fiber 8, Sugar 16.3, Protein 5.3

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From myrecipes.com


PAN-ROASTED T-BONE CHOPS WITH SALSA VERDE - WILLIAMS SONOMA
Directions: To make the salsa verde, in a mini food processor, pulse the garlic until minced. Add the anchovy, parsley, mint, capers, mustard and vinegar and pulse until smooth. Add the olive …
From williams-sonoma.com


SALSA VERDE RECIPE {GREEN SALSA} - COOKING CLASSY
2019-10-18 Rotate veggies to opposite side and roast until charred on opposite side, about 3 - 5 minutes longer. Slice pepper then add to a food processor along with onion, cilantro, garlic, …
From cookingclassy.com


ROAST LEG OF LAMB WITH SALSA VERDE RECIPE - BON APPéTIT
2006-03-31 Step 2. Preheat oven to 450°F. Place lamb on rack in roasting pan. Roast until thermometer inserted into thickest part of lamb registers 120°F for medium-rare, about 1 hour …
From bonappetit.com


SALSA VERDE - SLENDER KITCHEN
2022-03-31 Place the whole peeled tomatillos, garlic, jalapenos, and quartered onion pieces in a shallow baking dish. and roast under the broiler for about 10 minutes, turning half way, until …
From slenderkitchen.com


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