Posted on July 30th, 2015 by Judi Gallagher

For the basil oil • About 12 basil leaves, roughly chopped • 1 garlic clove, minced • ½ teaspoon grated lemon zest • ⅓ cup extra virgin olive oil Kosher salt and fresh gound black pepper For the pasta • 1 pound spaghetti or parpadelle • 3 tablespoons extra virgin olive oil • ½ pound […]

Posted on May 19th, 2015 by Judi Gallagher

  Ingredients For the barbecue sauce: 1 1/2 cups ketchup 1/2 cup packed dark brown sugar 1/2 cup water 1/4 cup finely chopped yellow onion 3 tablespoons cider vinegar 3 tablespoons Worcestershire sauce 2 chipotles in adobo sauce, finely chopped 1 teaspoon garlic salt 3/4 teaspoon freshly ground black pepper 2 splashes liquid smoke For […]

Posted on May 16th, 2015 by Judi Gallagher

  I bought giant thick pork chops at The Fresh Market the other day and craved something with sautéed onions and peppers. An idea was hatched and then I found cheese powder- real deal at The St. Armand’s Spice and Tea Exchange and a recipe was born Ingredients 6 bone-in pork loin chops, about 1-inch […]

Posted on May 16th, 2015 by Judi Gallagher

  Today I paired the fresh red grouper from Sarasota Seafood Company with White Picket produce, a new fresh delivery service on the Suncoast. Coming home to an ice-packed box of fresh Florida corn, purple potatoes and carrots, cucumbers and citrus is a treat and spotting the Belgian endive inspired me to make a fresh […]

Posted on April 28th, 2015 by Judi Gallagher

For fresh from the farm I asked Three sons Ranch in Punta Gorda to bring us some of their ground bison. Lean and flavorful, ground bison is a perfect choice for burgers, chili and what I call breakfast scrambles. Trending this year are the breakfast tacos so what better way to kick off May 5th […]

Posted on April 22nd, 2015 by Judi Gallagher

Serves 2 For this recipe I paired Aloe Organics Farm with the delicious scallops from Cape Cod chosen at Sarasota seafood company Ingredients 1 lb  jumbo sea scallops 1 1/2 to 2 tablespoons vegetable oil 1 garlic clove, minced 2 medium zucchini (3/4 lb total), chopped 2 patty pan squash tops cut and center removed […]

Posted on April 20th, 2015 by Judi Gallagher

To celebrate National Grilled Cheese Month I set up a grilled cheese bar loaded with marinated grilled mushrooms, assorted cheese like gouda, provolone and aged Parmesan and a platter of arugula, tomatoes, sliced yellow squash and fig spread along with a meat board of prosciutto and salami and assorted breads. Wait until you dip your […]

Posted on April 14th, 2015 by Judi Gallagher

. Chef Judi reporting from Tel Aviv

Posted on April 14th, 2015 by Judi Gallagher

1 large baking potato, peeled and chopped into ½-inch pieces 1 Tablespoon canola oil 2 Tablespoons curry powder Pinch turmeric 1/2 cup thinly sliced onion 1 1/2 lbs. large shrimp, shelled and deveined 1 green bell pepper, cored, seeded and cut into thin strips 2 mangos, cut into thin strips 1 cup light coconut milk […]

Posted on April 14th, 2015 by Judi Gallagher

Wed., April 8’s show featured this salad made from fresh produce picked up at Sweet Grass Farms in Sarasota. INGREDIENTS: 1 pound carrots, peeled 1 pound radishes washed and sliced 1 1/4 cups water 1 cup (280 ml) cider vinegar 1/4 cup brown sugar 2 garlic cloves, lightly-crushed 1 1/2 teaspoons fennel 1 small bunch […]