Serves 12-15 Ingredients ½ gallon clam juice 4 cups. chopped ocean clams ½ gallon milk 1qt heavy cream 2 cups. Chopped onion 2 cups. Chopped celery ½ lbs. diced apple wood bacon(thick cut) 2-3 fresh thyme sprigs 1 cup. Fresh chopped chives for garnish 2 lbs peeled and diced sweet potatoes(par cooked) ¼ cups chopped […]
This is a great dish to make ahead and serve while you are passing out the Halloween candy. We fill up mugs and sit outside waiting for the little ghosts and goblins to fill their plastic pumpkins while we fill our tummies with warm creamy corn that has a big kick with the homemade chorizo. […]
This is a perfect dish for football season if you serve the mini artichokes with individual dipping cups for the Lemon tarragon aioli. I found everything I needed at Fresh Market. Thanks to Tommy Bahamas for inspiring this dish. I love to serve wild caught grilled salmon with a blueberry sauce as a perfect Labor […]
Ingredients 1 pound salmon, diced 1/4 cup diced yellow onions 1/4 cup chopped scallion 1 tablespoon Hawaiian salt 1 tablespoon crushed red chili flakes 4 TBSP furikake flakes or Japanese rice seasoning 2 ounces Tamari soy sauce 2 tsp sugar 1 tsp sesame oil 1 Tbsp fish sauce 1 Tbsp plum vinegar 2 Tbsp lime […]
Roasted Corn Salsa Ingredients 2 ears corn, roasted on grill and taken off cobb 1 red pepper small dice 1 jalapeno (seeded and chopped fine) 1 small onion small dice cilantro, chopped salt pepper Directions Combine all ingredients and season BBQ Chicken Quesadilla Ingredients BBQ Sauce Chicken Breast Corn Salsa 2 flour tortillas cheddar […]
Children love these quesadillas and using the lavash makes them healthy. This is a simple way to introduce fresh spinach to children as well. Ingredients 2 boneless chicken breast- sliced into strips, no skin 2 teaspoons SPIKE-no sodium seasoning Fresh ground pepper to taste 2 Tablespoons canola oil- separated 1-2 cups fresh spinach 6 pieces […]
Ingredients 14 ounces fresh pork or beef chorizo sausages, plastic casings removed 4 cups (packed) watercress tops, divided 8 ounces soft fresh goat cheese, crumbled 8 5- to 6-inch-diameter pita breads Olive oil 3 mini sweet peppers (1 yellow, 1 orange, and 1 red), cut into thin rings Directions Prepare barbecue (medium heat). Sauté chorizo […]
Warm Scallop and Endive Salad with Oranges, Walnuts and Pomegranate Ingredients ¼ cup olive oil 2 Tbsp. undiluted orange juice concentrate 2 Tbsp. red wine vinegar 1 tsp coriander seeds, toasted and cracked ¾ tsp salt ½ tsp freshly ground black pepper 3 oranges, peeled and segmented 2 endives (red or green leaf), cut lengthwise […]
Serves 4 Bistro Maison created the wonderful idea of serving an Oregon white truffle fondue on Valentine’s Day. Every December and January we get lots of white truffles from our local foragers. Since we are closed for vacation the month of January, Chef Jean-Jacques immediately cleans them upon receiving them and makes a compound butter […]
In Season- Stone Crabs, Florida’s Gift from the sea October symbolizes the true reason that we all congregate to this tropical paradise. Not only is it national seafood month, October also boasts the start of Stone Crab season. From late October to mid May, (depending on the late season storms) Stone Crabs claws are the […]
