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Orecchiette with Sausage and Pistachio-Mint Pesto

Jim Courtovich

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)

Jim Courtovich

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

Jim Courtovich

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

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The Easter Brunch

Jim Courtovich

Easter Sunday is not only a religious holiday but a time to gather with friends and family after church and enjoy the real start of Spring. We often kick our brunch off with a wine tasting. It a great way to start a party and get ready for a meal. Since we are never able to gather up houseterns to help out on Easter, so we like to make an extra easy menu but at the same time, delicious. We also make sure that our Five Sense rule is set into motion so the party has a fun vibe. As … Continue reading The Easter Brunch

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Shrimp Lasagna

Jim Courtovich

I love to make Pastitsio, the Greek lasagna, but often find that lamb is not a hit with about 1/3 of the guests as some do not eat meat or some like our friend Helene Cooper recoil at that fact of any sort of lamb product on her plate. So we have made this mideastern styled meat dish but switch out the beef with the lamb. SAUCE 1/4 cup extra virgin olive oil 3 cups yellow onions, 1 cup minced, 2 cups rough chopped 1 teaspoon red pepper flakes 2 celery stocks, minced 2 carrots, peeled and minced 3 garlic … Continue reading Shrimp Lasagna