LPB Low Country “Boil”
When I moved down South to Sullivan’s Island, which is a stone’s throw from Charleston, I stumbled across a host of Low Country Boils. They reminded … Continue reading LPB Low Country “Boil”
Category: Brunch
Lamb Kabobs
We like spicy lamb kabobs that have been marinated in rosemary, mustard powder, garlic, lemon juice and Sriracha that adds some heat to the dish. We … Continue reading Lamb Kabobs
Grilled Bell Peppers, Red Onions, Jalapeño, and Feta
This is a delicious, simple and flavorful first course or side dish for just about any meal. The grilling of onions and jalapeños mellows their kick … Continue reading Grilled Bell Peppers, Red Onions, Jalapeño, and Feta
Bacon Spicy Goat Cheese Starter
Everyone knows we love a good bacon sandwich and have a host of recipes, but we do love this simple variation thar brings in a toasted … Continue reading Bacon Spicy Goat Cheese Starter
Sticky post
Pastitsio, a Greek Lasagna
Though Italian styled Lasagna is delicious, the complexity and richness of this Greek dish is worth the extra effort. Continue reading Pastitsio, a Greek Lasagna
Fresh Pasta Dough
I am a big fan of freshly made pasta especially when you are making hand made raviolis. But be warned, you have to work with the … Continue reading Fresh Pasta Dough
Snow Brunch: Chili for 40
Washington, DC shuts down for a snowstorm and people fill the streets looking for something to drink and eat. We like to open up the house … Continue reading Snow Brunch: Chili for 40
Curry Chicken Pot Pie with Cheesy Biscuits
When summer slips into fall and heartier dishes make their way to the menu, I always kick off the season change with a chicken pot pie. … Continue reading Curry Chicken Pot Pie with Cheesy Biscuits
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 … Continue reading Greek Lasagna
Cheese and Chive Biscuits
The best biscuit in the world is served up in Savannah at the Back in Time Bakery, run by a great couple, Cheryl and Griffith Day, who are often there working away out front or in the kitchen, They penned … Continue reading Cheese and Chive Biscuits
Truffled Mushroom Risotto
Risotto is a fall/winter dish that I cook with friends when everyone is standing around the kitchen drinking some wine, catching up and having some appetizers … Continue reading Truffled Mushroom Risotto
The Day After – Skillet Roasted Chicken Thighs Becomes Chicken Salad
I look forward to the day after any big meal because lunch will be switched-up leftovers, that is if there are any. When skillet chicken thighs are the left-overs, I make a quick chicken salad. We also have a more elaborate … Continue reading The Day After – Skillet Roasted Chicken Thighs Becomes Chicken Salad
Crispy Prosciutto
There is no question that bacon is delicious and necessary but if you really want to dial up the flavor in most things you would make with bacon, try crispy prosciutto for an intensified flavor. Ingredients 6 ounces or prosciutto, … Continue reading Crispy Prosciutto
Cuban Quesadilla
Traditional Cuban sandwiches are an excellent lunch treat but I found the bread to be filling and they are usually made with too much mustard for my liking, and yellow mustard at that. I wanted to make an on-the-run lunch … Continue reading Cuban Quesadilla
Old Bay Peel & Eat Shrimp
This is a classic and dish that you should serve during seated, casual, meals. Guests really don’t like to pick apart their hors d’ouvres when they are standing around. However, if all of your guests are good friends anything goes. … Continue reading Old Bay Peel & Eat Shrimp
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 … Continue reading Baked Spinach and Feta Bucatini
Pork Loin with Green Peppercorn Sauce
We like to host very casual Sunday Night Suppers and have friends over for a relaxing evening before jumping back into work on Monday morning. We will often roast a marinated pork loin and serve over a green peppercorn sauce. … Continue reading Pork Loin with Green Peppercorn Sauce
Grilled Cheddar & Gruyere Bread
This is the big sister to Cheddar & Gruyere Toasts and very similar to the inspired dish from Freeman’s in New York City. The smaller toasts make for a great Hors D’oeuvre for a stand-up while this variation is better served while … Continue reading Grilled Cheddar & Gruyere Bread
Tortellini Salad with Feta Dressing
Summertime pastas are the easiest and can feed an army. This recipe is for 8-10 but as you can see in the photo below, sometimes we scale it up to feed a small army. Ingredients 1 pound of cheese stuffed … Continue reading Tortellini Salad with Feta Dressing
Deconstructed Roast Chicken Sandwich
Sometimes just a simple, or not so simple, sandwich can make for a great brunch, picnic, lunch and so on. I like to serve them deconstructed so guests can make the sandwich as they prefer and it is a lot … Continue reading Deconstructed Roast Chicken Sandwich
