Shrimp Pasta with Marguez Sausage
There is an amazing restaurant tucked away in downtown Charleston, SC called Chubby Fish. It’s a warm and friendly place that has the feel of a neighborhood meeting spot that delivers ever changing specials. They do not take reservations but its a cozy place to wait at the bar and have a glass or two…
Brisket Mac ‘n Cheese
It was a rainy night on Sullivan’s Island and no one could pick a restaurant so I pulled together a last minute dinner party. However, there was not a lot of time to cook and its hard to figure out if there will be 6, 10 or 16 friends coming over so a main dish…
Greek Lasagna
Lasagna was first hitting the dinner tables of Naples, Italy in the fourteenth century and has been an evolving dish since then. We have switched out the traditional meat sauce with our lamb ragu, created a delicious cheese mix that brings a lot of zest to the usual ricotta and mozzarella cheeses. This is a…
Shepherd’s Pie with Curry and Cheddar Potatoes
Like every recipe on this blog, we have to tinker with it… so we have taken the traditional shepherd’s pie and hit it with an over-the-top flavor profile that brings an often bland dish to a new level. We made this for a brunch and it was a big hit. You can make it in…
Potato “Latkes” (pancakes)
I love a delicious latke, they are a very simple dish to make but you have to be careful, as they can be pretty bland. There are a million ways to make them, especially with a wide variety of toppings but after a lot of research, here is what we landed on as our favorite…
Grilled Jalapeño Mustard Herbed Chicken
This is an easy dish: budget friendly and great for summer grilling. The mix of olive oil, dijon mustard, herbs, garlic and jalapeños will elevate the traditional chicken paillard to a more complex flavor profile. This is a faster and easier version of our world famous spatchcock chicken. Ingredients 6 boneless chicken breasts, pounded to…
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 oil1 tablespoon of ground ginger1/4 cup shallots, finely chopped5 garlic…
Fried Courgette (Zucchini) with Thatziki
Harry Cipriani created the first Bellini but built a world class restaurant empire that spans across the world from Venice to London to New York. When you first sit down for a meal the staff will quickly take your drink order and put down freshly fried courgettes as well as some other treats. At Cipriani’s they change…
Fried lamb-balls stuffed with fontina cheese
This is my version of a Scottish Egg and is great for parties.
Baked Spinach and Feta Bucatini
As you might have guessed or are soon to learn, spinach, feta and herbs are staples in my kitchen. I also am a huge fan of Mac ‘n Cheese but not so much in the summer mostly because I am grow tired of it after a long winter of making it all the time. As…
Beef Carpaccio
Giuseppe Cipriani’s started a world famous bar & restaurant, Harry’s Bar in Venice, Italy. He created not only the Bellini there but a few yers later he introduced the world to Beef Carpaccio. “Carpaccio” has now become most types of beef, veal, lamb or fish that has been thinly sliced and served as an appetizer.…
Short Rib Raviolis
I love fresh pasta, it is easy to make and and is a delicious lunch, simple dinner or elegant appetizer. There are so many variations the options are endless. Our recipes, intentionally, always end up with lots of extras and I will often seek to incorporate leftovers into some sort of ravioli. That is if…
Chicken or Turkey Lemon Soup (Avgolemono)
A traditional Greek chicken lemon soup with a new approach and even more flavor.
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