Shrimp curry is a wonderful company dish. By starting with a high quality jarred sauce, you save time and the flavors are already expressed without buying so many seasonings. 4 to 6 main course servings Ingredients 2 cloves garlic One 3-inch long piece fresh ginger, peeled 2 tablespoons vegetable oil 1 jar Inidan sauce (curry, […]
I LOVE swordfish. Keeping it moist is sometimes a challenge but trust me, the New England chefs do this trick and it works every time. Rub the swordfish with a little Hellman’s mayonnaise or olive oil and place back in refrigerator for ½ hour before cooking. The cholesterol keeps the fish moist by sealing in […]
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 […]
Alton Brown certainly knows his way around a kitchen and I often rely on his recipes as a guide when teaching people how to cook. This past weekend we went to Maggie’s Seafood at the Farmer’s Market downtown and found some beautiful looking red snapper. I have adjusted this recipe for snapper filets. Ingredients 1 […]
Today I paired the fresh red grouper from Sarasota Seafood Company with White Picket produce, a new fresh delivery service on the Suncoast. Coming home to an ice-packed box of fresh Florida corn, purple potatoes and carrots, cucumbers and citrus is a treat and spotting the Belgian endive inspired me to make a fresh non-mayonnaise […]
Serves 2 For this recipe I paired Aloe Organics Farm with the delicious scallops from Cape Cod chosen at Sarasota seafood company Ingredients 1 lb jumbo sea scallops 1 1/2 to 2 tablespoons vegetable oil 1 garlic clove, minced 2 medium zucchini (3/4 lb total), chopped 2 patty pan squash tops cut and center removed […]
Ingredients 1 large baking potato, peeled and chopped into ½-inch pieces 1 Tablespoon canola oil 2 Tablespoons curry powder Pinch turmeric 1/2 cup thinly sliced onion 1 1/2 lbs. large shrimp, shelled and deveined 1 green bell pepper, cored, seeded and cut into thin strips 2 mangos, cut into thin strips 1 cup light coconut […]
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 […]
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 […]
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 […]