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Zested Parsley


1 teaspoon chili oil
1 tablespoon finely minced fresh ginger
1 tablespoon finely minced garlic
4 tablespoons minced parsley
1 tablespoon minced lemon zest
1 tablespoon minced orange zest

Heat chili oil in nonstick skillet to smoking point. Add ginger and garlic, toss for 20 seconds and remove from heat. Immediately add the zests and parsley. Toss and transfer to a cool container immediately.

Use to garnish grilled or roasted meat, fish or soup.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.