Posts by Gail South

Season oysters w Creole seasoning. In mixing bowl, combine flour and cornmeal. In large skillet, heat oil. Dredge oysters in flour, coating completely. Shake off excess and carefully lay in hot oil. Fry until golden, about 1.5 min per side. Remove and drain on paper towels. Season. And set aside. Toss greens w Pernod Buttermilk…

Heat oil and cook onions until just softened. Cool. Peel and seed melons and cut not chunks (or balls). Toss w mint, lime juice and pepper. Top w onions, feta and pine nuts. Just before serving, toss mix to combine. Vegetable Oil 1TOnion 2r ed, sliced 1/4″Melon, Cantaloupe 2Melon, Honeydew 1Mint 0.25c freshLime Juice 1TCheese,…

In food processor combine egg, garlic, mustard, and lemon juice. Process till smooth. Season with salt and pepper. With machine running, slowly add the oil in a steady stream until emulsified. Season w salt and pepper. Place in mixing bowl. Fold in chopped herbs. Cover and refrigerate 2 hours. Egg 1Garlic 2T choppedMustard 1TLemon Juice,…

Preheat broiler to high. Broil garlic cloves until tender, peel and mash. Add paste, vermouth and horseradish to mayo. Stir in cream and blend well. Garlic 4 clovesWine, Vermouth 2T dryHorseradish 2TMayonnaise 0.75c homemadeHeavy Cream 1T

Put mustard, yolk and vinegar in bowl and start beating w whisk (or use food processor). Gradually add oil, beating constantly and rapidly w whisk. Add salt and pepper. Makes 2 c Mustard 1T DijonEgg Yolks 1Vinegar 2T white wineVegetable Oil 2c

Whisk together all but oil. Whisk in oil and season w salt. Limoncello 0.25cLemon Juice, Fresh 2 tspLemon Zest 1tspMustard 1.5tsp DijonPepper, Red Ground 0.25tspOlive Oil 0.5c extra virgin

Rinse lentils under cold water until water runs clear. Drain. In non-stick skillet, cook onion, ginger, & garlic over medium heat until soft (5 min). Add lentils, clove, bay leaf, curry powder, salt and pepper. Cover w 2.5 c cold water. Bring to boil, lower heat, cover and cook slowly until lentils are tender (15-20…

Blend all but honey and oil until smooth and then emulsify w oil. Add honey last. Serve with frisee, blue cheese and candied walnuts Sugar 3 ozMustard 0.375 oz dijonVinegar 4 oz balsamicWater 1 ozGarlic 0.5 tsp granulatedOregano 1 tsp driedSalt 1 tspOlive Oil 12 ozHoney 1 oz

Whisk together the oil, salt, pepper, and garlic and divide it between two 9×13 glass pans. Slice zucchini on the bias into 1/4″ slices, place the slices into one of the pans, and mix carefully with your hands so that all the slices are lightly coated w the mix. Trim stems of mushrooms. Slice onion…

Line a large plate with paper towels. Set aside. Bring a medium saucepan of generously salted water to a boil over high heat. Add the snap peas, and cook until just tender, about 90 seconds. Use a strainer to remove the peas onto the prepared plate, and spread out in a single layer. Allow to…