Monday, June 24, 2013

Ketchup

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I’m not going to jump into the fray of what makes a perfect cheeseburger, but what I will say is, don’t overlook the opportunity to jazz u...
Wednesday, June 19, 2013

Corn, Cilantro, and Wheat Berry Salad

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If you’ve never tried wheat berries you must, it’s a texture like no other and as easy as to prepare as pasta.   You do have to plan a ...
Wednesday, June 12, 2013

Soft Shell Crabs with Lemon Aioli

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Soft shell crabs may look intimidating but as long as your local fishmonger cleans them properly for you they’re actually pretty easy to p...
Wednesday, June 5, 2013

Mint and Garlic Infused Lamb Roast

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Mint is everywhere and combined with abundant amounts of garlic and salt makes for a very tasty lamb roast.   For maximum flavor you reall...
Tuesday, May 28, 2013

Orange and Olive Salad

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This unlikely combination of navel oranges, olives, and black pepper will leave you wondering why you’ve never had it before.   After peel...
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Monday, May 20, 2013

Grilled Shrimp with Scallion Ginger Sauce

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I forgot how incredibly tasty a scallion sauce could be until I was inspired to serve this one up with grilled shrimp last week after rece...
Friday, May 17, 2013

Grilled Zucchini with a Balsamic Glaze

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You can never have enough condiments at your disposal and I’ve recently found myself going for the ready-made squeeze bottle of Balsamic G...
Thursday, May 9, 2013

BBQ Roast Chicken

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Spring brings dandelions, daffodils, and rum drinks.   It also brings barbeque weather….so no need to turn on the oven to roast that chick...
Wednesday, May 1, 2013

Blackened Tilapia

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There are a lot of ways you can go with this blackened tilapia depending on your mood, Mexican, Indian, Asian, Cajun, or in this case, Spa...
Thursday, April 25, 2013

Red Clam Sauce

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 This dish may be a lot quicker and easier than you would think, and if you use fresh clams it’s sure to become one of your go to fa...
Wednesday, April 17, 2013

Parsnip "Fettuccine"

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Here’s a great twist on parsnips , “Parsnip Fettuccine.”    To start, get some salted water on the stove for blanching and wash your parsn...
Tuesday, April 2, 2013

Tuna Sashimi

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I’ve never attempted to make sushi, too many components to get just right.   But sashimi, that’s another story…as long as you have super f...