Servings: 2 Cooking Time: Prep: 2-3 minutes, Cook: 6 minutes Ingredients: 4 tbsp Butter, melted (low fat butter or olive oil for diet) ½ pound Lump crab meat 1 tsp champagne vinegar ¼ tsp Worcestershire sauce ¼ tsp Tabasco Directions: Pre-heat the oven to 475° … Read More →
Category Archives: Picnics and Potlucks
Grilled Bacon-Wrapped Stuffed Hot Dogs
Ingredients 3 teaspoon ketchup 2 teaspoon Dijon mustard 8 large hot dogs, or sausages of your choice 2 slices cheddar cheese, cut into long thin strips 3 Tbsp chopped onion 1 cup refrigerated sauerkraut, drained, roughly chopped 8 slices bacon, slightly cooked but limp Vegetable … Read More →
South of the Boarder Burger
1 1/2 pounds lean ground beef 1/2 cup finely chopped onion 1 (4.25-ounce) can chopped ripe olives, drained 2 tablespoons ketchup 1 teaspoon chili powder 1 teaspoon fajita seasoning 6 (1-ounce) slices Jack cheese with peppers 1 thinly sliced avocado 6 onion rolls, split and … Read More →
Grilled Salmon
There are various ways of Grilling Salmon - on the barbeque, under a grill, on top of the cooker in a Grill Pan or on a Chargrill. Grilling salmon has the added advantage of being very quick and therefore keeping much of the flavor. In all these cooking methods … Read More →
Roasted Eggplant and Red Pepper Pasta Salad
Ingredients a 1 1/2-pound eggplant, peeled and cut into 1-inch cubes 1 tablespoon coarse salt 5 tablespoons olive oil 1 pound orzo 2 red bell peppers, roasted and chopped 1/4 cup pine nuts, toasted golden 2 tablespoons finely chopped fresh parsley leaves 1/4 cup fresh … Read More →
Fourth of July Menu
A Fourth of July party may be a casual affair—no need to serve an extravagant four-course meal or bring out the good china—but that doesn’t mean you’re limited to burgers, hot dogs, and plastic tablecloths. In fact, an Independence Day party means you can treat … Read More →
Green Fruit Salad with Mint Lemon Syrup
Ingredients 1 small Charentais or honeydew melon 2 green apples 2 kiwi fruit 2 dozen green grapes Sprigs fresh mint For dressing: 1 lemon 2/3 cup white wine 2/3 cup water 4 tablespoons clear honey Directions Pare the lemon from the rind with a potato peeler. Put lemon … Read More →
Garlic Dill Pickles
1 peck 4 to 6 inch pickling cucumbers 4 grape or horseradish leaves 1 bunch dill weed 8 quarts water 2 Tablespoons alum 2 pints vinegar 2 cups canning salt or Kosher salt 8 cloves garlic 24 whole pepper corns A 4 gal. crock or … Read More →
Acini-de-pepe with Garlic and Olives
1/2 pound acini di pepe or orzo (1 1/4 cups) 1 tablespoon olive oil 2 tablespoon unsalted butter 4 garlic cloves, minced (1 1/2 tablespoon) 1/4 teaspoon hot red-pepper flakes 2 tablespoons flat leaf parsley, chopped fine 2 teaspoons chives, cut fine. Cook acini di … Read More →
Heirloom Tomato & Mozzarella Salad
Ingredients: Seasonal varieties of heirloom tomatoes (incl: Brandywine, Ruby, Striped German, Green Zebra, etc.) Smoked Sea Salt Boiling Water Extra Virgin Olive Oil Buffalo Mozzarella 4 Slices of Prosciutto di Parma Directions: Slice an x on the bottom of each tomato. Drop them in boiling … Read More →
Salad With The Works
Ingredients: 1 1⁄2 cup sliced Romaine 1⁄2 cup baby arugula 2 oz. smoked mozzarella, julienned 2 pieces of a quartered marinated artichoke Marinated mushrooms (see below) 7 pieces of rock shrimp chilled, sauteed with garlic and herbs 3 slices of avocado 2 slices of prosciutto … Read More →
Button Mushroom and Parsley Salad
Ingredients 1 pound large button mushrooms, trimmed, cleaned and thinly sliced 1/3 cup chopped fresh flat-leaf parsley 1/4 cup extra-virgin olive oil 1/4 cup fresh lemon juice Kosher salt and freshly ground black pepper 2-ounce piece Parmesan Serving suggestion: assorted French cheeses and Poilane … Read More →