Month: May 2010

Mango Ketchup

Ingredients: 3 cloves garlic 1 shallot, chopped 1 inch knob ginger, chopped 1 scotch bonnet pepper, chopped 2 cups cubed mango (I used Alfonso mango) 1/4 cup red wine vinegar 2 tablespoons avocado oil 1 tablespoon pepper sherry 1/2 teaspoon sea salt 1/4 teaspoon fresh thyme leaves 1/8 teaspoon allspice […]

Cara Cara Mango Shrimp

Ingredients: 2 lb peeled shrimp 2-3 mangos, cubed (try Tommy Atkins or Francis) marinade: 1 shallot, minced 2/3 cup cara cara (or regular navel) orange juice 3 tablespoons mango juice (homemade*) 3 tablespoons tequila 2 tablespoons oranges 1 tablespoon sherry vinegar 1 teaspoon cayenne pepper Directions: Prepare grill to manufacture’s […]

Strawberry-Apricot Slow Cooked Pork Short Ribs

1 large onion, diced 4 1/4 lb pork short ribs for the barbecue sauce: 3 cloves garlic, minced 2 apricots, pitted 1 habanero 1 cup diced strawberries 8 oz tomato paste 1/3 cup balsamic vinegar 1 1/2 tablespoons dark brown sugar (optional) 1 teaspoon hickory liquid smoke salt freshly ground […]

How to: Clean Soft Shell Crabs

Start with a live soft shell blue crab. They are in season now so if you live in an area where they are available, they should be fairly easy to find alive. Buy them on the day you plan on eating them and keep them refrigerated until you are ready […]

Apricot Sour Cream Upside Down Cake

Ingredients: 4 halved, pitted apricots 1 cup flour 1/3 cup light brown sugar 1/2 cup butter, at room temperature, divided use 1/3 cup sour cream, at room temperature 1/4 cup dark brown sugar 1 1/2 teaspoon baking powder 1 1/2 teaspoon vanilla paste (or extract) 1/2 teaspoon roasted ginger powder […]

Deviled Shrimp Pasta Salad

Ingredients: 1 1/2 lb freshly steamed, peeled shrimp 1 stalk celery, diced 1/4 cup diced onion 8 oz cooked, small pasta for the dressing: 3 tablespoons mayonnaise 2 tablespoons Old Bay 1 tablespoon tarragon vinegar 1 tablespoon Dijon mustard 1/2 teaspoon celery seed salt pepper Directions: Place the shrimp, celery, […]

Candy Lovers Cookies

Ingredients: 6 oz cut up miniature candy bars (20 Hershey miniatures, cut into eighths) 1 1/3 cup flour 1/2 cup butter, at room temperature 1/2 cup dark brown sugar 1/2 cup sugar 1 egg at room temperature 1 teaspoon vanilla 1 teaspoon baking powder 1/2 teaspoon salt Directions: Preheat the […]

Island Style Salmon Chowder

Ingredients: 3 slices thick cut bacon 15 oz canned diced tomatoes 5 1/2 cups fish stock 1 lb cooked salmon, cut into chunks 2 cups peeled, diced white potatoes 3/4 cup chopped Italian parsley 1/4 cup dark rum, optional 2 carrot, diced 2 stalks celery, diced 2 cloves garlic, minced […]

Rachel’s Hot n’ Spicy Shrimp Étouffée

Ingredients: 3 tablespoons butter 2 tablespoons Creole seasoning 1/4 cup flour 2 clove garlic, minced 1 onion, diced 1 stalk celery, diced 2 habanero peppers, minced 1 1/2 cup lobster or shrimp stock 2 teaspoons hot sauce 2 teaspoons Worcestershire sauce 1 large tomato, diced 1 teaspoon dried thyme 1 […]

Matt’s Breakfast Tacos

Ingredients: 6 pieces of bacon 4 eggs 2 green onions, green parts, chopped 3/4 teaspoon ground chipotle (divided use) 1 small onion, chopped 2 cloves garlic, chopped 2 jalapeno peppers, seeded and chopped 1/2 to 3/4 cup cooked, cubed Yukon gold potatoes 12 cherry tomatoes, halved salt pepper 6 small […]