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Tuesday, September 16, 2014

Oysters Rockefeller

Ingredients:

1 dozen large oysters in shell
3/4 cup of butter--melted
1 cup finely chopped fresh spinach
1/2 cup of chopped fresh parsley
5 cloves of garlic finely chopped
1/2 cup finely chopped tomato
3 slices of bacon cooked and chopped
1 cup panko breadcrumbs
1 cup of shredded Parmesan cheese
4 tablespoons of mayonnaise 
Salt and fresh ground pepper
1 lemon-squeezed over shucked oysters


Directions:

Shuck oysters and squeeze lemon over them.
Mix all the ingredients.
Top each oyster with a liberal amount of mixture.
Carefully place on a heated grill.
Cook until mixture is golden-- I usually shut top of 
my grill while cooking.

*may serve with hot sauce

Tuesday, September 9, 2014

Garlic Toast with Roasted Red Pepper Aioli

Ingredients:  

1 loaf of Ciabatta bread
1/2 cup of olive oil


Aioli

2 cloves of garlic
2 large roasted red pepper
1/3 cup of mayonnaise
2 tablespoon of olive oil
Salt and pepper


Directions:

Cut bread in half, drizzle olive oil over bread--bake at 400 degrees for 6-8 minutes

In a food processor chop garlic, red pepper until smooth, add mayonnaise 
Blend in the oil while motor is running
Season with salt and pepper

Spread onto toasted bread and slice

Tuesday, September 2, 2014

Spicy Bloody Mary

Ingredients:

1 teaspoon sea salt
1 cup of ice
1.5 fluid oz of Vodka
3/4 cup of Spicy Tomato Juice
2 dashes of Worcestershire Sauce
1 dash of Tabasco Sauce
1 Celery Stalk
2 Blue Cheese Olives
Pinch of salt and pepper

Directions:

Salt a rim of a tall glass ( pour salt into a small plate, moisten the rim of the glass on a damp towel, press into the salt)

Fill glass with ice cubes

In a cocktail mixer full of ice, combine Vodka, tomato juice, Worcestershire sauce, Tabasco sauce and salt and pepper

Shake vigorously-strain into glass

Garnish with celery and olives

Tuesday, August 26, 2014

Seafood Boil

Ingredients:

4 quarts of water
1 12oz can of beer
1/2 cup of old bay seasoning
2 tablespoons of salt

3 cloves of garlic
1 large onion - peeled
8 med red skin potatoes- cut in half
2 pounds of smoked sausage ( I used a variety of smoked, andouille  and turkey sausage cut into 2 inch pieces)
8 ears of corn cleaned and cut in half
4 pounds of large unpeeled shrimp
14 fresh clams
2  1 1/2 pound Lobsters
*I also used a large bag  of frozen crawl fish from Nino Salvaggio's
3 bay leaves

Directions

Bring water, beer, old bay seasoning , onion , bay leaves and garlic to a boil
Add potatoes, cook 8 minutes
Add sausage, cook 5 minutes
Add corn, cook 7 minutes
Continue to keep water at a rapid boil
Add clams, cook 5 minutes than add shrimp, lobster and claws
Season with salt and continue to cook until clams open and shrimp turn pink

Melt some chopped parsley, chopped garlic, lemon and butter

Serve Seafood in bowls with the broth and dip the Seafood into butter mixture!
I also serve this with a garlic toast--recipe to follow!

Wednesday, May 28, 2014

Ricotta and Prosciutto Cream Puffs

Ingredients:

1 cup of fresh Ricotta
1 cup prosciutto , diced
1/2 teaspoon grated nutmeg

1 cup of water
1/2 cup butter
1/8 teaspoon salt
1 cup flour
4 eggs
Directions:

In a medium saucepan combine water, butter, and salt.  Bring it to a boil.  Add the flour all at once, stirring vigorously.  Cook and stir until mixture forms a ball.  Remove from heat and cool for 10 minutes.  Add eggs, 1 at a time, beating well with a wooden spoon.

Drop heaping teaspoons of dough onto a greased baking sheet.  Bake in a 400 degree oven for 30 to 35 minutes or until golden brown.  Cool

* you may fry these in canola oil 

While the cream puffs are baking, mix Ricotta , nutmeg and prosciutto together.

Cut tops from cream puffs , remove soft dough from inside
Fill with Ricotta mixture, sift powder sugar over tops

Tuesday, May 20, 2014

Kale and Quinoa Salad

Ingredients:
2 cups of cooked Quinoa-- follow package directions12 large kale leaves- chopped
3 tablespoons of extra virgin olive oil
2 tablespoons of Dijon mustard
1 large garlic clove- minced
1 cup of pecans
1 cup of dried cherries
3/4 cup chopped feta cheese

Salt and fresh ground pepper

Directions:
Whisk olive oil , lemon juice, mustard, garlic, salt and pepper
Put kale and quinoa in large bowl, add cherries, feta cheese, and pecans
Toss with olive oil mixture and season with salt and pepper