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 Zarzuela De Mariscos Recipe by Taste.of.Spain | ifood.tv
olive oil, hazelnut, white peppercorn, parsley, onion, garlic, tomato, squid, mussel, prawn, crayfish, fish, salt, absinthe, water
Cut squid in rings. Open; mussels by shaking, them in a pan over moderate heat. Strain juice through a kitchen towel for use in sauce. Wash crayfish and prawns, but do not peel. Brown onions slowl...
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|  Homard A L'Absinthe Recipe by American.Gourmet | ifood.tv
butter, egg yolks, heavy cream, hot sauce, tarragon, white peppercorn, parsley, chervil, lobster, salt, white wine, absinthe, pernod, cream
1. Kill the lobsters, and cut the lobster tails into pieces about one inch thick. Remove the large front claws and cut each in half. Split the body lengthwise, scrape out the liver, near the head, and...
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