Chicago Daily Herald |
Week 1: Daniel Imburgia's Mackerel Cakes & Firecracker Green Beans with Sweet Orange Creole Remoulade
Chicago Daily Herald Remove mackerel cakes from refrigerator and place carefully in hot oil. Fry until golden brown, about 4 minutes per side. Serve mackerel cakes and green beans hot with sweet orange Creole rémoulade sauce. Garnish with light leaf lettuce, sliced orange ... |
0 Response to "Week 1: Daniel Imburgia's Mackerel Cakes & Firecracker Green Beans with Sweet Orange Creole Remoulade - Chicago Daily Herald"
Post a Comment