Stewed Peppers
Make the Peperonata (see related recipes) the day before. Mix the marinade ingredients in a food processor and process to a cream-like consistency. Mix the shrimp with the marinade and let rest in the refrigerator, covered, for 30 to 45 minutes. Grill
Steak Tartare Semplice
To prepare the Grilled Toast: Brush the sliced bread with 2 tablespoons of olive oil, and toast in the oven under the broiler or grill on the barbecue until toasted, about 1 minute per side. To prepare the Steak Tartare: Mix the steak
Shrimp with Garbanzos, Arugula & Sundried Tomatoes & a Chardonnay Sauce
Make the Chardonnay Sauce (see directions below) and keep warm. To prepare the Garbanzos, Arugula & Sundried Tomatoes: Add the butter to a sauté pan together with the garlic, red pepper flakes and onion. Cook over medium-low heat, stirring well, for 3
Sautéed Spinach with Garlic & Red Peppers
In a nonstick sauté pan, heat the olive oil over medium heat. Add the bell pepper and cook, stirring well, for 2 minutes. Add the garlic and cook 1 minute more. Add the spinach and cook for another minute, tossing well
Sautéed Green Beans with Garlic
Bring a large pot of water to boil over high heat and add 3 teaspoons (1 tablespoon) of salt. Once the water reaches a boil, add the green beans and cook for 3 to 4 minutes until al dente. Take
Strawberries with Zabaglione & Orange Liqueur
Place the strawberries in a bowl. Mix with 2 tablespoons of the orange liqueur and set aside.In the top half of a double boiler, whisk the egg yolks and sugar to a creamy consistency. Place the egg mixture over hot
Salmon with Curry & Ginger Sauce
To prepare the Salmon: Make a spice mixture with the salt, pepper, onion powder and paprika. Sprinkle gently over both sides of the salmon fillets. In a nonstick sauté pan, bring the olive oil to a sizzle over medium-high heat. Reduce the
Roasted Shrimp, Watermelon & Goat Cheese Salad
Cut 3 slices of the watermelon; each slice should be about 2 inches thick. Using a round cookie cutter (2½ inches in diameter x 1¾ inches deep), cut as many circles as possible from each of the 3 slices. Then cut
Risotto with Zucchini, Goat Cheese & Prosciutto
Bring 6 cups chicken stock to a low simmer. In a large, deep sauté pan, brown the zucchini in 4 tablespoons of olive oil over medium heat. To the same pan, add red pepper flakes and garlic; cook, stirring well, for
Risotto with Shrimp
Bring the chicken stock to a low simmer. Mix the dry spices in a bowl and sprinkle all over the shrimp. In a large, deep sauté pan, brown the shrimp in the olive oil over high heat for about 1 to 2