Posted on October 20th, 2014 by Judi Gallagher

Pasta with Swiss Chard and Ricotta 1 box Orecchiette pasta, cooked( 1/2 cup pasta water reserved) 1 bunch Swiss chard 1 lb turkey sausage, ground 1/3 cup ricotta cheese 2 TBSP olive oil 1TBSP butter Pecorino Romano cheese Salt and pepper Crushed red pepper 1/2 cup chicken stock Separate the chard leaves from the stems […]

Posted on October 6th, 2014 by Judi Gallagher

Serves 5 to 7 Ingredients: 5 lbs short ribs for braising, rinsed in cold water 3/4 cup low sodium soy sauce 1/2 cup sugar 1 Asian pear, peeled and grated 3 garlic cloves, minced 2 tablespoons mirin 1 tablespoon sesame oil 1 teaspoon freshly ground black pepper 2 medium Russetpotatoes, peeled and cut into large […]

Posted on October 1st, 2014 by Judi Gallagher

Roasted Apples: Makes 4 small servings 4 Honey crisp or Fuji apples, peeled and sliced thin 1 tablespoon lemon juice 3 tablespoons brown sugar 1 or 1 1/2 teaspoons cinnamon 1 teaspoons cornstarch sprinkling of ground all spice pinch of salt 2 tablespoons butter, cut into small cubes Place a rack in the center of […]

Posted on September 29th, 2014 by Judi Gallagher

    Shrimp Toast 12 thin slices of white bread 13 ounces shrimp, peeled and deveined 5 ounces ground pork 1/4 cup potato starch, or 2TBSP corn starch ( If potato starch is not available) 1/4 cup chopped green onions 3TBSP cilantro ( 1TBSP for garnish) 1 egg 3 Tsp grated ginger salt and pepper […]

Posted on September 24th, 2014 by Judi Gallagher

Pork loin 1 pork loin Salt and pepper 2 TBSP Rosemary, minced Olive oil Preheat oven to 375 degrees. Rub pork loin down with oil and season with salt, pepper, and rosemary. Cook until pork loin is 135 degrees. Let rest for ten minutes before slicing. Fig red wine reduction 1 1/2 cups red wine […]

Posted on September 22nd, 2014 by Judi Gallagher

Pork loin 1 pork loin Salt and pepper 2 TBSP Rosemary, minced Olive oil Preheat oven to 375 degrees. Rub pork loin down with oil and season with salt, pepper, and rosemary. Cook until pork loin is 135 degrees. Let rest for ten minutes before slicing. Fig red wine reduction 1 1/2 cups red wine […]

Posted on September 15th, 2014 by Judi Gallagher

Come mid-September I start getting the urge to make those autumn seasonal dishes. While it may be a little too soon to be thinking pumpkin bisque, I am always thinking sweet potatoes. You will notice more sweet potato soups entering the restaurant arena as more people think of healthier alternative. By blending this soup, you […]

Posted on September 10th, 2014 by Judi Gallagher

Serves 4 4 cups water Salt and pepper 1 cup stone-ground grits 3 tablespoons butter 2 cups shredded sharp cheddar cheese 1 pound shrimp, peeled and deveined (I love the large and jumbo shrimp at Sarasota Seafood Company. Excellent quality) 4 jumbo scallops 6 slices peppered bacon, chopped 4 teaspoons lemon juice 2 tablespoons chopped […]

Posted on September 8th, 2014 by Judi Gallagher

. Now that it is football season, I like to make a big pot of soup or chili and leave it for the guys on Sundays while I go to the beach. Make a garnish bar with several toppings. Since I have a dislike of legumes and follow the Paleo diet at home, I prefer […]

Posted on September 3rd, 2014 by Judi Gallagher

4 pieces swordfish (I shopped at Sarasota Seafood Company) 4 Tablespoons Hellman’s mayonnaise 2 teaspoons Coastal Blend Seasoning- Spice and Tea Exchange- ST. Armand’s Circle) Rub mayo and seasoning on swordfish- heat grill or pan. Heat large pan to medium high. Add 1 TABLESPOON olive oil add swordfish to hot pan but do not let […]