Get the latest Tarragon recipes from Group Recipes. http://www.grouprecipes.com/tag/tarragon Dark green tomatoes give a very tart omelette, while tomatoes that have started turning red are sweeter. http://www.grouprecipes.com/105732/green-tomato-omelette.html Salmon crock pot style http://www.grouprecipes.com/105536/oven-slow-cook-salmon.html Live, fresh or frozen-all good when it comes to these babies. Sweet and tender with a mild, tangy flavor. The soft-shell is the blue crab in its molted state.The molting process means an abundant supply of soft crabs from late spring to early fall, with May through September ranking as the most productive months. They are available frozen year round. I received a case of 12 frozen for a present and will have company to share them with us. A few facts: The soft-shell season is traditionally marked with the first full moon in May.At that time, the blue crab begins its molting season to accommodate its summer growth.The actual shedding of the shell can take anywhere from one to three hours, after which it must be removed or the hardening process will continue, reducing the quality of the soft-shell crab. Soft-shells are harvested in their peeler stage in peeler pounds or pots and transferred to shedding operations where they are monitored around the clock. Virginia’s waters and products are regulated by federal and state agencies including the FDA, the Virginia Department of Health, the Virginia Department of Agriculture and Consumer Services, the Virginia Department of Environmental Quality, and the Virginia Marine Resources Commission, insuring that only safe wholesome seafood are sold. By Chef Bruce Sherman of Food and Winer http://www.grouprecipes.com/105062/soft-shell-crab-sandwiches-with-pancetta-and-remoulade-2-ways.html Salmon, lentils, bacon...need I say more? Simple and elegant. Perfect with a beautiful Pinot Noir. http://www.grouprecipes.com/102230/salmon-served-on-lentils-with-bacon.html Bernaise sauce is a smooth and creamy sauce like Hollandaise sauce and is an emulsion of clarified butter and egg yolk with the distinct flavoring of tarragon, shallots, and chervil. Sauce Béarnaise in French, Bernaise sauce is best served with meat, poultry, or vegetables. Though several variations of recipes for Bernaise sauce exist, it is a difficult sauce to perfect because it requires special attention to avoid separation and curdling. http://www.grouprecipes.com/102077/bernaise-sauce.html Balsamic Beef Cutlets This recipe came from an estate sale. I obtained it when I purchased the family collection from the Walker Estate in McKinney, Texas in 1987. http://www.grouprecipes.com/101949/balsamic-beef-cutlets.html TARRAGON CHICKEN BREASTS This recipe came from an estate sale. I obtained it when I purchased the family collection from the Benson Estate in Canton, Texas in 1987. http://www.grouprecipes.com/101222/tarragon-chicken-breasts.html DEVILED CAULIFLOWER This recipe came from an estate sale. I obtained it when I purchased the family collection from the Douglas Estate in Heath, Texas in 1987. http://www.grouprecipes.com/100426/deviled-cauliflower.html This is an amazing chicken salad recipe that I obtained from a dear friend who owns a bed and breakfast in East Texas. This is one of her most requested recipes. Enjoy http://www.grouprecipes.com/97718/chicken-tarragon-with-red-grapes-and-walnuts.html Yummy mayonnaise based sauce to be used as a spread for grilled meats and sandwiches or as a dipping sauce for raw vegetables. spoon a Tbs or two onto baked,grilled or pan seared fish or chicken. http://www.grouprecipes.com/97315/tarragon-dijon-mayonnaise.html