On the Portuguese island of Madeira, espetadas are made by threading chunks of beef onto fresh-cut branches of bay and ...

The Odessa American is the leading source of local news, information, entertainment and sports for the Permian Basin.

Ingredients: 10 dried bay leaves, crumbled Kosher salt and ground black pepper 6 medium garlic cloves, finely grated (about 1½ tablespoons) 1 tablespoon plus 2 teaspoons extra-virgin olive oil ...

To recreate espetada at home, the cooks at Christopher Kimball’s Milk Street pulverize dried bay leaves in a spice grinder to make a seasoned salt. It’s mixed with garlic and olive oil and ...

Don’t use fresh bay leaves in place of dried; they won’t grind down into a fine powder. Also, don’t trim the beef; bits of fat — what the Portuguese call “the flower of the espetada ...

On the Portuguese island of Madeira, espetadas are made by threading chunks of beef onto fresh-cut branches of bay. The skewers are cooked over the embers of a fire. The bay infuses the meat with ...

To recreate espetada at home, pulverize dried bay leaves to make a seasoned salt.

Add the remaining 1½ teaspoons garlic and cook, stirring, until fragrant and sizzling, about 10 seconds. Add the Madeira and bring to a simmer, then reduce to low and cook, stirring, until ...

Ingredients: 10 dried bay leaves, crumbled Kosher salt and ground black pepper 6 medium garlic cloves, finely grated (about 1½ tablespoons) 1 tablespoon plus 2 teaspoons extra-virgin olive oil ...

Don’t use fresh bay leaves in place of dried; they won’t grind down into a fine powder. Also, don’t trim the beef; bits of fat — what the Portuguese call “the flower of the espetada ...