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Pasta Salad

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Total Time: 50 minYield: 8 servings Ingredients For the Salad: 1 pound farfalle pastaFreshly ground black pepper1 tablespoon olive oil1 yellow squash, sliced into 1/4-inch thick discs1 zucchini squash, sliced into 1/4-inch thick discs1 cup diced sun-dried tomatoes1 cup packed fresh basil leaves1/2 cup fresh packed parsley leaves For the Dressing: 2 tablespoons apple cider vinegar2 garlic cloves, lightly crushed with ... Read More »

Lobster Taco

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Time: 1 hr 30 minYield: 8 servings Ingredients Jicama Slaw: 1/4 cup shredded jicama1/4 cup thinly sliced red onion, ( julienne)2 tablespoons fresh lemon juice2 tablespoons white balsamic vinegar1 teaspoon salt1/2 teaspoon ground white pepperLobster Sauce:1/4 cup whole buttermilk2 tablespoons minced fresh cilantro2 tablespoons sour cream1 tablespoon fresh lemon juice1 teaspoon ground cumin1 teaspoon salt1 teaspoon sriracha2 pounds poached lobster tails, ... Read More »

Fresh Pesto Shrimp Pasta

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Time: 25 minYield: 6 portions   Ingredients  Pesto: 1/4 cup pine nuts2 tablespoons minced garlic1/4 cup olive oil1 cup fresh basil leaves1/4 cup fresh mint leaves1/2 cup grated Parmesan Pasta: 2 tablespoons grapeseed oil2 pounds 21/25 count shrimp, peeled and deveined2 tablespoons minced red onion1/4 cup dry white wine, plus more if needed1 cup heavy cream1 pound spaghetti, cookedSalt and freshly ground ... Read More »

Chocolate Mousse

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Time: 2 hr 10 minYield: 4 to 6 portions Ingredients 1 teaspoon unflavored gelatin or 1 tablespoon modified tapioca starch (recommended: Ultratex 8)1 tablespoon cold water2 tablespoons hot water1/4 cup dark cocoa powder1/3 cup powdered sugar1 cup heavy cream1 vanilla bean, seeds scrapped or 1 teaspoon vanilla extract1/4 cup brewed dark roast coffeeShaved chocolate, for garnishFresh fruit, for garnish Directions Add ... Read More »

Salmon Burger

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Time: 40 minYield: 4 servings Ingredients 1 1/2 pounds fresh salmon fillet1 teaspoon seafood seasoning2 eggs, well mixed or whisked1/2 cup Asian-style breadcrumbs1 to 2 tablespoons grapeseed oil1 cup shredded romaine lettuce1/4 cup thousand island or remoulade sauceFour 5-inch buns4 slices ripe tomato1 lemonFrench fries, as side serving Directions To prepare the cakes, fine dice the salmon and then place in ... Read More »

Watermelon Salad

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Time: 20 minYield: 4 servings Ingredients For the vinaigrette: 3 tablespoons champagne vinegar3 tablespoons lemon juice2 tablespoons chopped fresh mint leaves, from about 3 or 4 sprigs1/4 teaspoon salt1/8 teaspoon freshly ground black pepper3/4 cup grapeseed oil For the salad: 1 head arugula, soaked to remove all grit, stiff spines of leaves removed, dried in a salad spinner, and torn into ... Read More »

Robert’s Ribs

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Time:2 hr 45 minYield:4 racks Ingredients 1 cup soy sauce1 cup Worcestershire sauce2 tablespoons garlic powder2 tablespoons dry mustard, such as Coleman’s2 tablespoons onion powder2 tablespoons rib rub2 tablespoons kosher salt2 tablespoons light brown sugar1 tablespoon coarsely ground black pepper1 tablespoon cayenne pepper1 tablespoon ground white pepper1 tablespoon seafood seasoning, such as Old Bay1 teaspoon ground cumin1 teaspoon ginger powder4 ... Read More »

BBQ Dry Rub

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Time: 10 minutesYeild: about 2 cups Ingredients 2 tbsp Paprika4 tbsp Chili Powder2 tbsp Ground Coriander4 tbsp Garlic Powder3 tbsp Onion Powder4 tbsp Ground Cumin1 tbsp Cayenne Pepper3 tbsp Black Pepper3 tbsp Dry Crushed Oregano1 tbsp Kosher Salt Method Mix all the ingredients together well. For meat – rub all over meat and let marinate for 30 minutes before cooking.For seafood – ... Read More »

Queen Latifah Big Sexy Peach-Glazed Ham

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Looking for a great ham for your Easter holiday meal? Watch me and Queen Latifah make this Big Sexy Peach-Glazed Ham! Recipe below. Ingredients 1 fully cooked ham, about 7 to 9 pounds 1 (20-ounce) jar peach preserves 1 1/2 tablespoons Creole mustard, spicy mustard, or Dijon 2 tablespoons peach liqueur ( Schnapps) or peach nectar 2 tablespoons lemon juice ... Read More »

Provencal-Style Roasted Cod

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Time: 30 minYield: 6 portions Ingredients: 6 ea 6oz Cod Filet (Chatham Cod preferable)6 oz Olive Oil2 heads Fennel thin sliced (julienne)36 slices Garlic Clove (thinly sliced)1 lb partially boiled and sliced Fingerling Potatoes1 bunch chopped Fresh Thyme18 sprigs chopped Fresh Oregano72 pitted Nicoise Olives2 tbsp Capers30 ea Whole Peeled Tomatoes (San Marzano preferred)Salt and Pepper to taste Method In ... Read More »