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 Turkey and Zucchini Burgers 1 pound ground turkey 1 large […]
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 […]
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. Ingredients For waffles 2 cups all-purpose flour 2 tablespoons sugar 2 teaspoons baking powder 1 […]
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 […]
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 […]
February is jam packed with holidays including Mardi 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 gumbo, […]
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 ziploc bag. Refrigerate overnight turning once Remove from refrigerator and place lamb on plate. […]
Ingredients (Roasted Red Pepper and Tomato Soup) 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. Extra Virgin Olive Oil Fresh minced […]
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 […]
Fresh from the farm brings us Grove Ladder chickens (groveladder.com) Since we have turkey during Thanksgiving I always have a roast duck or chicken to go with Prime Rib. This recipe is one you will use over and over again but the best part is the natural humanly raised local chicken that you can purchase […]