Columbia Restaurant Recipe Ingredients 1 pound black beans 3 quarts water 1 ounce olive oil ½ ounce garlic 1 ½ ounce chopped onion 1 ounce green pepper ½ ounce salt 1/8 teaspoon cumin ¼ teaspoon oregano ¼ ounce sugar ¼ teaspoon pepper Directions Soak beans in water overnight in a 4-quart pot. Bring beans to […]
Ingredients 4 quarts littleneck clams (this will yield about 1 ⅔ cups cooked and chopped) 1 clove garlic, chopped 1 cup water 2 ounces salt pork, finely chopped 2 cups chopped onions 3 tablespoons flour 1 ½ pounds potatoes, peeled and diced into ½ inch cubes 4 ½ cups clam broth 3 cups fish stock […]
Avocado and Crab Napoleon on chilled Tomato and Herb Bisque Ingredients 1lb, Jumbo lump Blue Crab meat 2 Tbsp Mayo 1 Tbsp Wasabi powder S and P to taste 3 avocados slightly firm and sliced ¼” 8oz (wt) Wakami Slaw 8 basil sprigs Fresh 4 tsp Black Sesame seeds ½ cup Tomato and Herb bisque […]
Ingredients 2 cups fresh strawberries, hulled 1 cup plain nonfat yogurt 2 cups Vanilla Ice cream Garnish Thyme blossom from flowering thyme sprig or mint sprigs Directions This soup can be served as either a first course or a dessert. Other fresh berries, such as blueberries, raspberries or blackberries can be used in place of […]
Ingredients 1 cup fresh or frozen unthawed blueberries 1/2 cup water 1/4 cup sugar 1/2 cup lemon juice 1 teaspoon ground coriander 1/4 teaspoon cinnamon 1/2 cup plain yogurt 1/2 cup sour cream 1/2 cup dry red wine Directions Puree blueberries in blender until smooth. In medium saucepan, combine pureed blueberries, water, sugar, lemon juice, […]
Serves 4-6 persons Ingredients 2 oz tuna 2 oz grouper 2 oz salmon 4 oz red skin potatoes – diced – remove the skin 2 oz yellow onion – diced 2 oz celery – diced 5 sprigs fresh basil 1 teaspoon dry basil 1 jalapino pepper without seeds or ribs 1 tbsp. chola hot sauce […]
Chef Judi Gallagher Ingredients 1 large onion chopped 2 Tsp. canola oil 2 cans white beans drained 1 tomato diced 1 package smoked sausage, chopped 1 clove garlic minced Kosher salt and black pepper to taste ¼-cup chicken stock 1 splash hot sauce- optional Chopped parsley Directions This is a wonderful side dish with grilled […]
I love Chinese food and Asian flavors. Let’s face it though, southwest Florida is challenged with good Chinese restaurants. Cooking at home to celebrate Chinese New Year is a good way to focus on healthy eating. This recipe uses brown rice to lower carbs and calories and the bright veggies add to color appeal. Ingredients […]
This dish is an infusion of French Italian and Country cooking. Tender gulf shrimp sautéed in white wine, lemon wedge, fish stock, Worcester and chives with tasso ham and garlic. (classic meunier). Served on top of cheese grits finished with French baguette to sop up the sauce. Ingredients Cheese Grits: 1 cup chicken stock ¾ […]
Chef Judi Gallagher Serves 8 Make 24 hours in advance and adjust seasoning and mayo. Like food and clothing-, trends dictate what to wear and serve at a summer holiday cookout. Last year grilled veggies were the rage and this year, the classics are back-pasta salads. A tradition in my family came from our neighbor […]
