Portabella 5-6 fresh portabella mushrooms, stems and gills removed* Combine the first 8 ingredients in a mixing bowl. Dip each portabella mushroom in the mixture to coat them completely. Refrigerate for 1 hour. Preheat oven to 350 degrees. After the mushroom have marinated, place them on a baking sheet with the top side down. CoverContinue reading “Pesto Pasta with Roasted Portabella Mushroom Strips and Asparagus”
Recipe Archives
Robert’s Seafood Remoulade
Place onion and celery into a mixing bowl. Add remaining ingredients and blend well. Remoulade sauce tastes better if made at least 1 day in advance. Yield: 2 cups
Summer Garden Dip
Blend together the cottage cheese, Blue Plate Mayonnaise, sour cream, buttermilk, Dijon, hot sauce, garlic, lemon juice, lemon pepper, poultry seasoning, pepper, dill, and salt. Mix well. Fold in the vegetables. Refrigerate for four hours before serving. Yield: 1 quart
Artichoke Tart
Preheat oven to 325. Drain artichokes reserving two tablespoons of the marinating liquid. Place the two tablespoons of liquid in a small sauté pan over medium heat. Add onions and red pepper and cook three to four minutes. Add garlic, oregano, and thyme, and cook two to three minutes more. Remove from heat and cool.Continue reading “Artichoke Tart”
Grilled Radicchio
Place a toothpick through the center of each radicchio wedge to prevent the leaves from falling off. Brush radicchio with the marinade and sprinkle with salt and pepper.Prepare the grill. Cook radicchio directly over medium heat for 5-6 minutes, turning once. Meanwhile, whisk together the olive oil, vinegar, orange juice, mustard, shallot, and fresh thyme.Continue reading “Grilled Radicchio”
Southern Butterbeans
Place the butterbeans, stock, salt, and meat in a medium saucepan over high heat. Bring to a boil. Reduce heat to a low simmer and cover. Simmer 45 minutes on low. Remove lid and stir in butter and Half and Half. Continue cooking until just tender. Yield: six to eight servings Pork Stock Place hocks,Continue reading “Southern Butterbeans”
Zucchini-Squash Casserole
Preheat oven to 400. Toss the olive oil, cut squashes, first teaspoon of salt, and Creole seasoning in a large mixing bowl. Spread the squash onto a large baking pan and roast in the oven for 15 minutes. While the squash is roasting, melt the butter over a medium heat in a small sauté pan.Continue reading “Zucchini-Squash Casserole”
Redfish Orleans
Brush the fish filets with the marinade and refrigerate 20 minutes. Season the fish with the kosher salt and black pepper. Prepare the grill. Place the fish on direct, medium-high heat and cook 4-5 minutes. Turn fish and cook another 4-5 minutes or until opaque in the center. Heat olive oil in a large sautéContinue reading “Redfish Orleans”
Crab Bread with Tomato Basil Concasse
Crab Bread Preheat oven to 375. Melt the first tablespoon of butter in a small sauté pan over a medium heat. Add in the green onions, peppers, salt and pepper and cook for 1 minute. Remove from the heat and set aside. Melt the remaining two tablespoons of butter in a small sauté pan overContinue reading “Crab Bread with Tomato Basil Concasse”