Quick, easy and full of flavor. This salsa verde is fresh with hints of spring but the capers give it a salty punch. It is perfect with the delicate scallops but can also stand up to a juicy grilled steak. Serve with corn fritters for a nod to Mexico. Ingredients: 1/3 cup coarsely chopped parsley Grated zest of 1 [Continue...]
I was a little hesitant making Shrimp Curry with Coconut Rice my family. I knew my husband would like it, but I wasn’t so sure about the girls. Boy was I wrong; they loved it! In fact what’s in this picture is all that I had left over for lunch! I wasn’t sure that they would [Continue...]
I love this Steamed Wild Striped Bass with Ginger and Scallions recipe. It’s so easy to prepare and full of flavor. I first made this recipe adapted from Food & Wine magazine a year or so ago. I like to add fresh vegetables such as asparagus and shiitake mushrooms to make this a a one skillet meal. After over indulging [Continue...]
Ingredients: 2 tablespoons butter 1 shallot, chopped fine 1 clove garlic, minced 1/4 cup finely chopped red pepper Kosher salt and freshly ground black pepper 1/2 cup mayonnaise 1/2 cup Dijon mustard 1/2 teaspoon lemon zest 1 teaspoon Ole Bay seasoning 1 tablespoon chopped fresh parsley leaves 1 cup plain panko bread crumbs 1 large egg [Continue...]
Ingredients: 1/2 cup chicken stock 2 tbsp soy sauce 1 tsp. Chinese chile-garlic sauce 1 tsp. corn starch 2 tbsp vegetable oil 1/4 cup fresh giner, cut into match sticks 1/2 lb. snow peas 1 lb. shrimp, shelled and deveined 4 small scallions, thinly sliced on the diagonal steamed rice for serving Directions: In a [Continue...]
Ingredients For the shrimp: 3/4 cup dry white wine 3 garlic cloves, minced 1/2 teaspoon red pepper flakes Salt 1/2 lemon, juiced 1/2 cup olive oil 1 pound (U-15) jumbo shrimp, peeled and deveined 1/4 pound thin prosciutto slices, cut into 1 or 2-inch strips (depending on the size of the shrimp) 10 (8-inch) skewers, [Continue...]
Ingredients – Creamy Cider Vinaigrette: 1/2 cup mayonnaise 1/4 cup sour cream or 1/4 cup buttermilk 1/4 cup olive oil 1/4 cup cider vinegar 1 tsp dry mustard 1 clove garlic, minced Celery Slaw: 2 lbs large shrimp, peeled & deveined 3 tbsp olive oil 1 tsp Spanish paprika sea salt and fresh ground black [Continue...]
This dish works well for an appetizer as well as a main course. I serve with Cilantro Lime Rice and Grilled Corn Salad. Ingredients: 4 dried medium heat peppers, ancho work well and are fairly common 1/4 cup plus 2 tbsp fresh chopped cilantro 3 garlic cloves, minced 2 tbsp pine nuts 1/2 cup olive [Continue...]
Ingredients: 12 ounces sea scallops, thawed if frozen 2 lemons 3 tablespoons olive oil 1 pound asparagus spears, trimmed and cut into 2-inch pieces 1 medium red onion, cut into wedges Salt, to taste Black pepper, to taste 2 to 3 fresh basil sprigs, including stems 2 tablespoons fresh basil leaves, cut into strips (optional) [Continue...]
Ingredients: bagna càuda 1 cup white wine 6 oz frozen clams, thawed 1/2 cup fresh parsley 1 lb linguine 2 tbsp olive oil 1/2 cup fresh Parmesan cheese red pepper flakes Directions: Start pasta and cook according to package directions. To a large pan, drizzle olive oil and heat to medium-high. Add clams and saute 2-3 [Continue...]
Ingredients: See My Pesto Recipe Directions: Toss the shrimp with the extra-virgin olive oil in a large bowl to coat. Sprinkle with salt and pepper, and toss again. Heat a heavy large skillet over high heat. Add the shrimp and saute until just cooked through, about 3 minutes. Toss the shrimp with enough pesto to [Continue...]
I am seem to be on a gourmet pizza kick lately. During the summer months, my friends usually stop by for a glass of wine before we start our family dinners. Gourmet pizza always seems to be a hit to nibble on while we enjoy each others company. <strong>Ingredients:</strong> Pizza Dough (store bought) 2 Tbls [Continue...]
