Blended to a thin, pourable paste, this Balinese chile marinade grinds macadamia nuts with garlic, ginger juice, jalapeño, and turmeric, brightened by tomato puree and a squeeze of fresh lime.
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Combine olive oil, water, garlic, red onion, tomato puree, ginger juice, macadamia nuts, jalapeno pepper, turmeric, red pepper flakes, salt and lime juice in blender. Process to make thin paste. Add water to thin if necessary.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
