Red Juicy Herb Fried Tomatoes Food

RED, JUICY, HERB-FRIED TOMATOES

Steps:

• In a small bowl, mix together basil, thyme, salt, and white pepper. Mix in 5 teaspoons olive oil to make a spreadable paste. Spread paste on cut side of each tomato half.
• Heat remaining 2 tablespoons olive oil in small skillet over medium-low heat. Place tomatoes herb-side down in skillet, and cover. Simmer for 5 minutes; tomatoes should be hot but not stewed. Serve immediately.

GARLIC HERB LAMB CHOPS

Steps:

• In a zip top bag combine olive oil, sun-dried tomatoes, garlic, rosemary, thyme, salt, and pepper.
• Add lamb chops to the zip top bag; seal and squish around to completely coat the chops with the marinade. Set aside to marinate for 1 hour, OR in the fridge for up to 6 hours.
• If lamb is marinating in the fridge, take it out at least 20 to 30 minutes before you're ready to cook.
• Heat two tablespoons olive oil in a large frying pan set over medium-high heat.
• When oil is hot, take lamb chops out of the bag, shake off any excess liquid, and add to the hot skillet.
• Cook for 3 to 4 minutes, or until nicely browned on the bottom.
• Flip over and continue to cook for 4 to 5 more minutes, or until internal temperature reaches 145˚F. Please use an Internal Read Meat Thermometer to check for doneness.
• Transfer cooked lamb chops to a platter; loosely cover and let stand 5 to 8 minutes.
• Garnish with parsley and serve.

RED SNAPPER IN FRESH TOMATO SAUCE

Steps:

• Clean the fish, and rinse in lime or lemon water. With a sharp knife make 2 -3 slits on both sides of the fish. Pat dry and season with Noubess Fish and Seafood Seasoning, making sure that you season inside the cavity and the slits, and set aside.
• In a pan or skillet, add olive oil, tomatoes, and garlic.
• Let cook until the tomatoes have started to render their juice. Add Noubess Hot and Spicy Pineapple Sauce, thyme, lemon juice, black pepper, salt and 1 tablespoon parsley. Cook for about 3 - 5 minutes on low to medium heat.
• Add water, stirring gently to mix all ingredients. Season to taste. Continue to boil for about 10 minutes over low heat.
• Remove the sauce from the heat and place half of the mixture on the bottom of a baking dish large enough to hold both fish.
• Place both fish on top of the sauce and topped with the remaining sauce. Cover with aluminum foil and place in a 350 degrees preheated oven for about 25 to 30 minutes or until completely cooked.
• Remove and gently baste the fish with the sauce several times. At the last moment before serving, add the chopped parsley and drizzle Noubess Lemon Infused Extra-Virgin Olive Oil.