I rubbed extra large prawns with a mix of ancho powder, oregano, cumin and salt. They marinated for an hour then into the oven at 375 for ten minutes, turning once halfway through. The potatoes were a reBar recipe, wedged, tossed in olive oil and salt and roasted at 400F for 30 minutes. The salad was simple cubes of watermelona nd Asian Pear tossed in a lime and apple cider vinaigrette with some fresh asparagus.
4 comments:
Ancho powder is really really good! :D Do these have the shells still on them?
Rebar is really the best book, isn't it?
Jeff, the shells are off. And yes, I love ancho powder!
Sara, I am pretty happy with Rebar so far.
what is ancho powder? it sounds interesting!
Post a Comment