This week I paired amazing fresh from the farm produce from the Aloe Organics Farm with delicious Cedar Key clams and large pink Key West Shrimp from Sarasota Seafood Company. Cedar Key Clams and Key West Shrimp with braised Savoy Cabbage and Fennel with roasted Romanesque Ingredients 1 tablespoon olive oil 1/2 cup finely chopped […]
JR from JR’s Old Packinghouse Café I buy all our produce from Detweiller’s farm stand so everything in this salad is fresh and crisp. Plus we serve it as a TACO Tuesday special for only $6.00. Probably much less than you can make it at home. Ingredients Taco Shell- flour tortilla Cuban Black beans (Ours […]
4 to 6 servings Ingredients 1 (3-pound) head cauliflower, cut into large florets Kosher salt 4 tablespoons (1/2 stick) unsalted butter, divided 3 tablespoons all-purpose flour 2 cups hot milk 1/2 teaspoon freshly ground black pepper 1/4 teaspoon grated nutmeg 3/4 cup freshly grated Gruyere, divided 1/2 cup freshly grated Parmesan 1/4 cup fresh bread […]
Ingredients: 1 1/4 cups all-purpose flour 1/4 chopped walnuts, toasted 2 tsp baking powder 1 tsp ground cinnamon 1/4 tsp salt 1/8 tsp freshly ground nutmeg Dash of ground cloves Dash of ground ginger 1/4 cup brown sugar 3/4 cup low-fat buttermilk 1 Tbsp canola oil 1 1/2 tsp vanilla extract 2 large eggs, lightly […]
March celebrates the coming of spring and of course, St. Patrick’s Day. This year, add a little sass to your St. Patrick’s Day feast. Traditionally, everyone expects a standard holiday dinner of corned beef and cabbage or lamb stew. Well, this is 2015 and I am here to add a little spice to your celebration. […]
This is a recipe I used at my very first restaurant and catering business. I wanted to find a creative yet very simple dessert for St. Patrick’s Day to share with special friends. 1 butter pound cake (loaf) For the mousse: 2 tsp. instant espresso 1 tsp. vanilla extract 1/3 cup Irish Cream liqueur […]
Tucked into the charming community of Village of the Arts Arts and Eats Café is simply adorable. The menu offers more of fine dining selections with lamb tagine as a special and this beautiful recipe for Pompano. Homemade and somewhat eclectic, this is my choice for Lunch with Chef Judi. Ingredients Japanese Citrus Butter Sauce […]
Vegetables from Homestead Hydroponic Farm www.homesteadhydrofarm.com Bison Bone-in rib eyes from Three Suns Ranch www.threesonsranch.com Ingredients 2 tablespoons olive oil 2 tablespoons balsamic vinegar 2 tablespoons very finely chopped fresh rosemary 2 tablespoons very finely chopped fresh sage 2 tablespoons very finely chopped fresh thyme 4 cloves garlic, very finely chopped Zest of 1 lemon […]
This is a great way to use up leftover grilled steak. Ingredients 4 ciabatta rolls or panini bread Roasted red peppers- drained arugula Sliced provolone -2 per sandwich Shitake or cremini mushrooms sliced and sautéed. Sprinkle with truffle salt. Olive oil Sea salt Sliced red onions slightly sautéed Pinch oregano and chopped rosemary Directions Slice […]
Ingredients 1 recipe (24 ounces) pizza dough (see recipe below) Flour, for dusting 1/4 cup extra-virgin olive oil 1 medium red onion, julienned 1/4 bunch fresh dill, minced, plus 4 small sprigs for garnish 1 cup sour cream or crème fraîche Freshly ground pepper, to taste 16 ounces smoked salmon, sliced paper-thin 4 heaping tablespoons […]