This is very flavorful cocktail party dish. It’s easy to make and appears more complex than it really is. All you need is four ingredients and a frying plan. Ingredients Thinly (but not paper thin) sliced prosciutto 1 pound of … Continue reading Mozzarella wrapped in prosciutto
We often have house guests or people coming over for brunch on weekends, so an easy-to-make and forgiving dish is our world 🌎 famous Greek 🇬🇷 frittata. It’s almost like a greek salad baked with eggs. The frittata served with thickly-sliced, roasted butcher … Continue reading 🇬🇷 Greek Breakfast Frittata 🐑
There is an ongoing debate about how to best scramble an egg. In South Carolina, we were celebrating Haley’s 25th birthday, when the conversation turned to breakfast talk and scrambling eggs. There were plenty of opinions, but everyone agreed on … Continue reading The Perfect Scrambled Egg
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Borough Market sits in the heart of central London, in the shadow of the famous London Bridge, and is a playground for amazing food and drink. There … Continue reading Toasted Cheese Sandwiches
When’s the last time you walked into a dinner party and heard the sizzling of chicken frying in the kitchen? LPB’s able Housetern Jack helped perfect this easy-to-make fried chicken. It’s great for either an entree or an appetizer, using … Continue reading LPB Fried Chicken
Seafood and Salad is an easy-to-make lunch that can bring together a lot of flavors in just two bowls. This is great for big groups, making for a comfortable and casual meal. Ingredients 4 pounds of littleneck clams 2 pounds of peeled and deveined shrimp 1 pound of bucatini pasta 8 ounces of butter (1 stick) 6 chopped shallots 2 cups of white wine 2 cups of chopped basil 2 cloves of garlic minced 1 teaspoon red pepper flakes 4 egg yokes 1 cup grated parmesan cheese Salt and pepper to taste The Tools Heavy pot to boil pasta 6 … Continue reading Seafood 🍤 Pasta
I grew up on New England Seafood, with all kinds of variations of different dishes. For example, I was never a big fan of clam chowder, but I always liked many of the ingredients, so we came up with this … Continue reading The Clam Pot
I love gazpacho in the summertime, especially to kick off a back yard BBQ. After making the gazpacho, we pour them into little bottles and refrigerate for at least 8 hours to get them bone-chilling for serving. I put them … Continue reading Gazpacho
There are so many roast chicken recipes out there it is hard to keep track and frankly, I don’t understand why people try to hide the … Continue reading Roast Chicken
Beets are a tricky dish for a dinner party, considering that more than a few plates come back to the kitchen barely touched. Too bad for … Continue reading Roast Beets with Whipped Feta
Ingredients Pineapples Vodka Making It This is not a precise art as the number of pineapples needed as it depends on the size of your container. … Continue reading Vodka Pineapple
It is important to be ready for your guests, we call it the five senses checklist. First up is to greet them with a cocktail or … Continue reading Italian Fondue
Easy and simple, do not get store-bought as they are dry, old and tired. I think for just about every meal we prepare at least one batch of crostini toasts. Ingredients 1crusty baguette from your bakery Olive oil Kosher salt … Continue reading Crostini
After a summer of tomatoes and burrata what do you do? Replace the tomatoes with freshly sliced prosciutto and crostini toasts. It’s a well received, hearty and cold weather starter for any dinner or cocktail party. If you seriously think … Continue reading Charcuteri, Burrata and Crostini
A great appetizer for a large gathering of people and it is easy to make. Make sure your scallops are fresh as the ones brought back from the high seas are kept in a sort-of chemical solution in the bottom … Continue reading Scallops wrapped in bacon 🌊
This is a great side-dish for just about anything and has a nice kick to it. It is very easy to make and has always been … Continue reading Pearl Coussous w/ Feta and Blistered Jalapeno Peppers
This is the key to so many recipes, I make gallons of chicken stock and store it in the freezer for up to sic months. The difference between home-made and store-bought is striking and I really cannot imagine the process … Continue reading Chicken Stock
I think a rib-eyes is the most flavorful steak that there is to grill. I serve it medium-rare and well seasoned with kosher salt and pepper. Stop right there there is nothing else you need to do to this beauty. … Continue reading 🐄 Bone-in Rib-Eyes
Everyone loves a little lobster, well actually, they like a lot of lobster. I grew up in New England so have seen every variation of this dish possible. Watching people attack this red beast after it was boiled, grilled, … Continue reading Chilled Lobster with tarragon/ basil butter
This is a no brainer, especially if you have a great farmer’s market near your house. When it’s tomato season there are so many options but … Continue reading Tomato & Burrata Salad
