Posted on May 25th, 2016 by Judi Gallagher

  INGREDIENTS 1 1/2 lbs. ground beef 1 cup ketchup 1 cup mustard 1/2 cup tomatoes, diced 1 red pepper, diced 1 green pepper, diced 2 cloves garlic, minced 1 tablespoon red pepper flakes 1 tablespoon onion powder or 1/4 cup diced fresh onion 1 teaspoon hot sauce hamburger bun   DIRECTIONS 1. Brown then […]

Posted on May 25th, 2016 by Judi Gallagher

  Makes 18 slider size burgers One of my favorite cookbooks is Jerusalem by Yotam Ottolenghi and Sami Tamimi. They capture the soul of Middle East cooking and the aromas of the markets in Jerusalem are still in my mind as I make this dish. Ingredients 1 pound ground turkey 1 large zucchini coarsely grated […]

Posted on April 13th, 2016 by Judi Gallagher

This weekend boast the annual Bbq rib bash in Venice. A great opportunity to taste championship smoked ribs and pulled pork, not everyone has the equipment or space to slow smoke and bbq. This recipe is nice to bring to pot-luck. While I serve it with braised savoy cabbage and pierogis in the winter, as […]

Posted on March 23rd, 2016 by Judi Gallagher

Easter weekend is a great time to break out my new Waring waffle maker. It is a tradition in my house (as long as EASTER DOESN’T FALL ON Passover) to make brunch both Sat and Sunday for friends and family. For waffles 2 cups all-purpose flour 2 tablespoons sugar 2 teaspoons baking powder 1 teaspoon […]

Posted on March 22nd, 2016 by Judi Gallagher

A welcome trip to the Sarasota Downtown Farmers Market this weekend yielded beautiful jumbo shrimp from Maggies seafood and an abundance of fresh vegetables from Worden Farm. Of course I just had to get some fresh pasta from Peperonata pasta as well. I think of this dish as an elevated shrimp scampi. You can also […]

Posted on March 7th, 2016 by Judi Gallagher

I love the Irish soda Bread with Irish butter, a great Irish cheddar cheese and a Guinness. Some of the other traditional boiled foods not my cup of tea. I did marry a Gallagher but I do have an aversion to boiled foods. So, each year as St. Patrick’s Day comes around I try to […]

Posted on February 4th, 2016 by Judi Gallagher

  February is jam packed with holidays including Marti Gras. While making a true gumbo can be time consuming to get that dark roux just right, I found jarred Gumbo base at The Fresh Market. There are essentially two types of Gumbo. There is the creole gumbo, usually prepared with seafood and the low country […]

Posted on January 15th, 2016 by Judi Gallagher

Ingredients 6 loin lamb chops 1 cup greek yogurt Kosher salt Black pepper Garlic salt Fresh Oregano 2 shallots minced Pistachio oil spray or 1 TBSP olive oil Directions Season lamb and brush with yogurt.  Add minced shallots and place in ziplock bag. Refrigerate overnight turning once Remove from refrigerator and place lamb on plate. Using […]

Posted on January 7th, 2016 by Judi Gallagher

8 ripe tomatoes, tops cut off and quartered 2 red peppers, remove seeds 1 teaspoon bloody mary seasoning (St. Armands Spice and Tea Exchange Pinch celery salt Sea salt Fresh ground pepper 2 shallots peeled and halved 2 cloves fresh garlic, smashed. EVOO Fresh minced chives   Heat oven to 370 degrees. Line a large […]

Posted on December 23rd, 2015 by Judi Gallagher

Prime rib roast with or without bone 4-5 bones. Preheat oven to 550°F degrees. Let sit at room temp for 1 ½ to two hours Make a rub of salt, pepper and truffle salt and apply to meat liberally all over. Place meat in a shallow roasting pan fat side up. Rub soft butter on […]