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Mint Chocolate Cookies with Chocolate Chips

I was making our browned butter chocolate chip cookies and at the point I was added the vanilla, I realized I accidentally put in the mint extract by mistake. So I went into test kitchen mode and came up with this chocolatey, minty cookie. Ingredients 2 sticks of Brown butter at room temperature 1/2 cup lite brown sugar 1/2 cup dark brown sugar 1/2 cup regular grain sugar 1 teaspoon of pepermimnt extract 1/2 teaspoon vanilla extract 1 tablespoon instant coffee 2 extra large eggs at room temperature 1 1/2 cup of all purpose flour 1/2 cup cocoa powder 1 … Continue reading Mint Chocolate Cookies with Chocolate Chips

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Orecchiette with Sausage and Pistachio-Mint Pesto

This recipe as a little bit of Sullivan’s Island and an old Italian recipe that stems from a small Umbrian Village. The Italian version calls for a lot more cream than we use and on Sullivan’s Island they use lamb and a mint-pistachio sauce. So somewhere in-between, we have create a hearty pasty that has fresh flavors and can make a great lunch. You just need to make a pesto with a touch of cream, cook down the sausage then finish off with pasta. Ingredients 1 medium yellow onion, peeled and rough chopped 1 teaspoon of rosemary, finely chopped 1 … Continue reading Orecchiette with Sausage and Pistachio-Mint Pesto

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Corn Soup with Lobster (or Shrimp)

The base of this soup is a silky corn stock made from home-made chicken stock, freshly picked corn and herbs of your choosing. I prefer basil or tarragon but many others will do. You can serve hot or cold depending on the weather. I like to add shrimp or lobster meat to finish off the soup. Making It 8 cups of chicken stock 6 large ears of farm-stand sweet corn, freshly shucked 4 tablespoons of unsalted butter 1 cup shallots, chopped finely 1 cup of basil leaves, rough chopped and separated 3 lemons, zested then halved 1 cup of a … Continue reading Corn Soup with Lobster (or Shrimp)

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Shrimp Fettuccine with Curry Sauce

Fresh pasta can only carry a dish so far so heat it up with some curry and red pepper flakes, seafood and other items to create a lively meal accompanied with an adult beverage. Ingredients 2 tablespoon each of unsalted butter and extra virgin olive oil 1 tablespoon of ground ginger 1/4 cup shallots, finely chopped 5 garlic cloves, finely chopped 1 teaspoon of red paper flakes 2 cups dry white wine 2 tablespoons 2 cups of chicken stock 2 teaspoons of dark brown sugar 1 cup heavy cream 1 cup mascarpone cheese at room temperature 1/4 cup chives, finely … Continue reading Shrimp Fettuccine with Curry Sauce

Queso Fundido

I love queso fondito (molten cheese) but let’s be honest, it’s a messy dish and hard to keep heated unless you don’t mind having a slow cooker on your buffet table. I keep the cooker out of the way and rotate the cheese every 20 minutes during cocktails. This is a great snack for a Spring bonfire served with chops of warm flour tortillas. Most people make with a chorizo or other spicy sausage but I like it meatless. Ingredients 3 cups of yellow onions, finely chopped 1 4oz can of diced hot jalapeño, I prefer the Ortega brand 1 … Continue reading Queso Fundido