Spicy Black-Eyed Pea Curry with Swiss Chard and Roasted Eggplant
The recipe Spicy Black-Eyed Pea Curry with Swiss Chard and Roasted Eggplant could satisfy your Indian
Spicy Salmon with Absinthe and Tarragon Beurre Blanc
Ingredients
- 2½ Tbs. white wine vinegar
- 2½ Tbs. Absinthe
- 1 Tbs. minced shallots
- ½ tsp. salt
- ? tsp. pepper
- pinch crushed anise seeds
- 1 oz. (2 Tbs.) butter
Instructions
Spicy Salmon with Absinthe and Tarragon Beurre Blanc serves 2 original recipe by Honest Cooking.
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