Adapted from a Plated recipe, here is a quick chili with amazing flavor and texture. You can tailor the "meat" to your audience. For example, the plant-based Beyond Burger can be crumbled and sautéed, then added to this chili. You can add grated cheese and dollops of full-fat … [Read more...]
Lobster Cakes
From a YouTube video by Anguilla Beaches with Chef Lowell Hodges, who began working at Blanchard's Restaurant in the 1990's and now has his own restaurant on Anguilla, Sharky's. The recipe on the video is pretty close to the one in At Blanchard's Table, by Melinda Blanchard … [Read more...]
Tomato Tartar Sauce
Another great recipe from At Blanchard's Table by Melinda Blanchard and Robert Blanchard (2003). This delicious tartar sauce dresses up any kind of seafood. 1 cup good mayonnaise (Duke's or Hellmann's)1 tablespoon freshly squeezed lemon juice1 teaspoon tomato paste (get Amore … [Read more...]
Coconut Shrimp
Most coconut shrimp recipes accurately point out that deep-frying the shrimp achieves the very best crispy taste treat. But this recipe is delicious, too. It's adapted from a recipe found on a bag of frozen shrimp from Publix. The first time we made this recipe, we used … [Read more...]
Cucumber Raita
From The Indian Grocery Store Demystified, by Linda Bladholm (2000), via Epicurious. 1 medium cucumber1 teaspoon cumin seeds2 cups plain, whole-milk yogurt1 clove garlic, peeled and minced2 tablespoons fresh coriander or mint leaves, choppedcayenne or paprika to … [Read more...]
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