Some awesome cooking recipe photos:
Brown on all sides
Image by Stewart
"Chose a lidded saute pan that can subsequently accomodate all the quail with no overlapping. Place in the butter and oil and turn on the heat to large. Do not cover the pan.
"When the fat is sizzling, skip in the quail. Brown 1 side, then progressively turn them till they have been browned all all around. Sprinkle with salt and grindings of pepper, and include the white wine, turning the bird when.
"Allow the wine to bubble for about 1 minute, then lower the heat to medium and cover the pan, setting the lid slightly askew …"
Picture by shawnzrossi
with fresh corn from my grandfather’s backyard…
1 modest onion, chopped
1 tbsp butter
2 cans chicken broth
one can diced green chilies
1/two tsp salt
one/2 tsp ground pepper
three modest zucchini, chopped
four ears fresh corn, minimize from the cob (or 1 can corn, drained)
one cup milk
Shredded Monterey Jack cheese and snipped parsley, for garnish
Cook and stir onion in butter until tender. Stir in broth, chilies, salt, pepper, zucchini and corn. Heat to boiling minimize heat. Cover and cook five min. Stir in milk. Heat just right up until scorching (do not boil). Garnish with cheese and parsley.