Currently Browsing: Appetizer

Broiled Chesapeake Bay Clams, Lemon, EVOO, Oregano, Prosciutto

Broiled Chesapeake Bay Clams, Lemon, EVOO,  Oregano, Prosciutto
Traveling down to the local market and finding fresh littleneck clams is kind of unusual where I live. Large food  markets are a good distance away so I decided to try a local market nearby. As I walked in the scent of fresh vegetables, herbs, seafood and tomatoes opened my eyes, hopefully I would I be in luck? Chesapeake Bay Clams As I walk though the isles I noticed tons of fresh poultry, pork roasts and  freshly baked breads and pastry items. I kept my fingers crossed as I approached the seafood aisle. I did not notice a unfriendly smell of old seafood but just the opposite, rows and rows...
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Tangerine Raisin Cake

Tangerine  Raisin Cake
This cake is amazing! Moist, full of flavor and so easy to prepare. Strange, there are no eggs in this cake recipe. This really is an eggless recipe and when you make this you will wonder why this recipe works. Trust me, this is one of the most delicious cakes you will ever make! Aunt Rose’s Eggless Raisin Cake Preparation time: About two hours with the cooling process Makes two Angel food cake pans or 3 9″ by 5″ loaf pans three cups golden raisins three cups water three cups fresh tangerine juice or orange juice one and a half cups butter five and a quarter cups all...
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Baked Fresh Rainbow Trout with Brussels Sprouts and Bacon

Baked Fresh Rainbow Trout with Brussels Sprouts and Bacon
Baked Fresh Rainbow Trout with Brussels sprouts and Bacon  Serves 2  For the Brussels Sprouts  1 pound Brussels ¼ pound bacon, diced  1 cup sliced Shitake Mushrooms 1 small red onion, peeled and sliced Kosher salt and freshly ground black pepper  Rinse the Brussels sprouts with cold water. Peel and discard the outer layer of the Brussels sprouts and then slice them in half. Bring 3 quarts of water to a boils and then turn down the heat to a simmer. Prepare a pot of ice water to shock the Brussels sprouts. Place the Brussels sprouts into the simmering water a cook until they are soft,...
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Saute Frogs Legs Provincial

Saute Frogs Legs Provincial
This is a recipe from I wrote for Game and Fish Online Magazine. When I think of frogs legs I think of my time working  with chef Tony Brunner of Brunner’s LandMark in Jersey! Frogs Legs Provencal  Serves four Preparation time: 20 minutes  one pound fresh frogs legs, feet removed half cup all purpose flour  Kosher salt and freshly ground pepper quarter  cup butter  one tablespoon chopped garlic  three quarters cup diced tomatoes  quarter cup chopped fresh  Season the fogs legs with salt and pepper. Dredge the legs in the flour and shake off the excess flour. Place a large...
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Glazed Baby Carrots with Fresh Thyme

Glazed Baby Carrots with Fresh Thyme
This is a short version of the carrots I was taught to prepare as a young apprentice from chef Tony Brunner of Brunner’s Landmark in Hunterdon County New Jersey. Glazed Baby Carrots with Thyme Serves 4  1 pound medium carrots with the tops  1 small bunch fresh thyme  2 tablespoons butter  2 tablespoons granulated sugar  Kosher salt and freshly ground pepper  Remove the leaves from the thyme and chop coarsely. In a large sauce pot place 3 quarts of water. Wash the carrots under cold water and remove any discolored stems. Slice some of the stem off. Place the carrots in the cold...
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