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I have been to many many fine 5 star restaurants and never have had shrimp this outstanding with flavor. NEVER!!!


Serves 4
1 lbs. med.shrimp
2 tsp. Lemon Grass
2 tsp. Dried lime peel
2 tsp. Dried Orange peel
1/4 C. fresh dill
3 or 4 Bay Leaves
2 stalks chopped celery
1 tsp. Dried Marjoram
Juice of 2 limes

In a medium pot, add your water and all ingredients and bring to a boil, then cover and simmer for about 15 to 20 minutes. The simmering is the key to this. When you are about ready to add your cleaned and shelled shrimp, bring the water back to a boil and add your shrimp. Shrimp does not take long to cook, but when pink is now the color and the shrimp have curled, you should have a bowl of ice cold water with ice cubes in it to transfer the shrimp to. Once the shrimp have chilled, serve with a tasty cocktail sauce of good horseradish, ketchup and lime juice. You will thank me for this one.


This is easy and a nice surprise to everyone

1 lb. Cherry tomatoes make sure there are at least 30 to 40 tomatoes
1 can smoked oysters, drain but save the juice
3 1/2 oz. Cream cheese
3 Tbs. LIME juice
1/2 tsp. Grated lime rind
1 green onion using the white part only, paper thin sliced

Cut the very top of the tomatoes off and scoop out the seeds. Drain the tomatoes upside down on a paper towel for about 20 minutes. Add the rest of the ingredients in a small blender and blend till smooth. Cover and chill for an hour and then scoop into the tomatoes and top with left over green onions sliced thin. You can chill for a few hours before the party, covered.


This is another easy finger food for your parties that can be fixed early and left in the fridge till you want to serve it.

1 large English cucumber chilled
4 oz cream cheese
2 Tbs. Sour cream
1 Tbs. Chopped fresh basil
1 tsp. Chopped fresh oregano
1/4 tsp. Chopped and diced rosemary
2 Tbs. Chopped fine parsley
2 green onions sliced thin and chopped
1 tsp. Lemon juice or lime

Put all the above ingredients in a blender and blend till smooth. Cut the cucumber into thin slices, but not so thin that they will go limp. Now decorate those slices with the cheese spread and you can top them with about anything, like a slice of black olive, a diced piece of tomato, what ever you want, well almost! Chill covered till ready to serve.


This is a simple and easy recipe and different than the hard boiled egg.

30 or 40 medium size mushrooms , wash and remove the stems
4 hard boiled eggs
2 Tbs. Sour cream
2 Tbs. Mayonnaise
2 Tbs paper thin sliced and minced green onions, use white part only
2 Tbs. Chapped fresh parsley
Fresh ground black pepper
1/4 to 1/2 tsp. Dijon mustard

Mash up the eggs and add all the other ingredients and mix well. You can do this in a blender. Stuff the mushrooms and sprinkle with a good paprika and cover and chill.


This is very easy to make and your guest will want to know how to make it.

1 lb. Sharp cheddar cheese
1/3 C. brandy (we must have brandy)
3 Tbls. Unsalted butter at room temp.
Dash of nutmeg and a dash of cayenne pepper

Put the cheese is a food processor and using a very fine blade, make it mushy a bit, just workable. Add all the other ingredients and mix it well. Not long. Chill in the fridge for a few hours. About half and hour before you are going to serve this, take it from the fridge and bring it to room temp so it will be easy to spread. Use good tasty bread or crackers.


This is a nice appetizer or side dish, or if you want, make a lot of it and have it for a main dish, but I wouldn't. It's heavy.

Serves 4

3 oz. Green noodles
3 oz. White noodle
1 Cup heavy whipping cream
1/4 Cup cooked ham cut in thin slices
1 Cup slightly cooked, sautéed in butter Chinese peas
1/4 Cup grated Parmesan cheese
2 well-beaten egg yokes
2 TBS unsalted butter

Boil a medium large pot of water with some salt and add the noodles. Cook about 5 minutes and then drain. In large saucepan combine all but the egg yolks and cheese and cook another 5 minutes till the noodles are tender and the stir in the cheese and egg yolks. Cook until it starts to thicken slightly and then remove from heat and serve.


Do not even think you can use canned fruit cocktail with this!!! Now that that is out of the way.

6 extra large sweet oranges
½ lb. ripe seedless grapes
2 tbls. Sugar
1 ½ to 2 oz. Grand Marnier
8 fresh sprigs of mint (just about any kind of fresh mint will do, orange mint, spearmint)
4 pieces preserved ginger in syrup

Cut off the peel of the oranges with a sharp knife removing all the white. You want these oranges clean with no skins, seeds, NOTHING but the flesh. This should be done in a bowl and the juice from the left over oranges should be squeezed into the flesh of the oranges. Take the stems off the grapes, wash them, and add to the oranges. Add the sugar and the Grand Marnier. You can add more orange juice from another orange, what you need to do is cover the fruit completely with the juice. Add your mint, ginger, and chill before serving.

You can add other fresh fruit to this, but then you will need more Grand Marnier!!! And more ginger


OK, now, don't go thinking you have to get albacore, any ole tuna will do, but not mushy and wet tuna.

6 oz. Provolone cheese
7 oz. Can of tuna or albacore (remember, a good tuna)
1 medium onion, sliced
2 tbls. Unsalted butter
2 tbls. Soft butter (at room temp)

Sauté the onion in 2 tbls of butter until the onion is soft, but do not brown them. Drain the tuna, you don't need the juice from the tuna. Put your cheese, tuna and onion in a blender (food processor, meat grinder) using a fine blade, and add the 2 tbls. Soft butter. Mix this well until it is blended good. You can shape it into a ball or something a bit more decorative??? Chill it for a few hours and spread it onto crackers or bread.


If you never thought of eating shellfish with fruit, ooooh my, WHATS WRONG WITH YOU!!! Well, you're reading this and just might try it. So let's begin!

2 large oranges
2 TBS unsalted butter
1 pound medium to large shrimp RAW but cleaned
4 shallots, chopped
3 TBS cognac
2 TBS curacao
4 TBS heavy cream
1 TBS minced fresh parsley
Dash of cayenne pepper

Half 1 orange and squeeze out the juice. Hold on to it in a bowl. Or a cup. Whatever. Cut 2 slices from the second orange and then cut each of these in half. Heat the butter in a small fry pan add the scampi and shallots and sauté over high heat for 5 minutes stirring, let the shrimp brown a bit. Salt and pepper to taste. Mix the cognac with the curacao and pour over the shrimp and light on fire. Move that pan around the flame to make sure all shrimp get covered and flamed till it burns out. Now add the orange juice you saved and cook for another 5 minutes. Remove the shrimp to a hot plate and keep warm. Boil the sauce over a high heat till it has reduced to half and then pour in the cream and simmer till it thickens stirring. Take the pan off the heat and add the parsley and a dash of the cayenne pepper. Serve this up with those slices of oranges you have.


If your having a party, you should make this the day or 2 before, because you are going to have to chill the pate over night in the fridge. This takes a little bit of time, but is good. I have a few more recipes for pates that are outstanding. Let me know if you want me to post them for you. This dish will easily serve 8 to 12 people.

3/4 lb. Calves liver make sure it's fresh
1 lb. boneless loin of pork
1/4 lb. Fresh pork fat
1/2 lb. boneless veal shoulder
1/2 lb. Salt pork thinly sliced
1/4 lb. Fresh mushrooms sliced thin
3 Tbs. Butter, regular butter with salt
1/4 cup minced onion
4 large cloves of garlic, mashed or through a garlic press
1 bay leaf minced
1/4 to 1/2 cup rum
2 Tbs. Lemon juice
1 to 2 tsp. Good horseradish
2 eggs slightly beaten
1 to 2 tsp. Salt (check to make sure you need this first)
1 Tbs. Flour
1/2 tsp. Freshly ground pepper
1/8 tsp. Ground allspice
1/8 tsp. Ground mace

Fresh pork fat should be gotten from the butcher and you should have him slice it on his machine so that it is no thicker than bacon. Sauté the mushrooms in butter until they are tender. Put liver, pork loin, veal, pork fat and mushrooms either in a food processor, or put them all threw a meat grinder at least 3 times. Use the finest blade you have. Mix the ground meat with all the remaining stuff EXCEPT for the salt pork and mix it very well. Line the bottom and the sides of a 2-quart loaf pan with the salt pork and add the mixture. If you have any left over salt pork, put it on top of the loaf. Cover the pan 2 or 3 times with heavy-duty aluminum foil. Preheat oven to 375*. Place loaf pan in a larger pan containing very hot water and this should be about 1 1/2 to 2 inches deep. Bake this for 2 hours and let it cool for about an hour, and then before you chill overnight, weigh the top of the loaf down with something heavy. Serve the next day


This is kinda like a salad, kinda like an appetizer, but no matter what you want to call it, it's good. There's a lot of booze in this one, well not really, just wine, whiskey and cognac. So if you like to drink any of those, you're going to like to eat this.

1 pound fresh raw medium size shrimp
1 cup white wine
2/3 cup mayonnaise
1/2 TBS whiskey
1/2 TBS cognac
2 TBS minced fennel
4 leaves of red chicory
4 small leaves of lettuce

Bring the wine just to a boil and add the shrimp. Poach the shrimp for about 10 to 15 minutes drain and let cool. In a bowl mix the mayonnaise, whiskey, cognac and fennel. Season it with of course salt and pepper and then add the shrimp and mix it well. Chill and when your ready to serve, spoon on those leaves and if you want add a slice of lemon or lime.


You can use chicken, or lobster, or crab with this recipe. Whatever the wallet will allow. And what is really different, is you can combine chicken, lobster and crab meat if you want. Now if you're going to use lobster or crab, you will want to switch the soup to bisque instead of cream of chicken soup.

1 cup diced boiled chicken or other cooked meat like the crab or lobster
1/4 cup condensed cream of chicken soup or bisque
2 Tbs. Mayonnaise
1 Tbs. Bourbon
1 Tbs. Sherry
1/4 tsp. Fresh ground black pepper, if seafood, do white pepper
1/8 tsp. Salt.
24 little tartlet shells
A good paprika

If you use chicken, make sure there is NO fat, skin or bones. Now combine the meat , soup, mayonnaise, bourbon, sherry, salt and pepper. Mix well. Fill the tartlets with the mixture and sprinkle with the paprika. Place the shells on a baking pan and bake in a preheated oven of 375* for about 10 minutes. Serve.


This is a fast and easy dish to make.

1 lb. Medium shrimp, about 30 shrimps
Salt and white pepper
Juice of 1 lemon or 1 lime
2 tsp. Good curry powder
1/2 cup unsalted butter at room temp.
1/2 tsp. Ground coriander
Your choice of crackers or bread slices that are small
2 Tbs. Chopped chives

Clean and peel the shrimp. In a heavy pot (or not so heavy) bring 2 cups water and salt to a boil. Add lemon juice or lime and then the shrimp's cook covered about 5 minutes and drain. Put Shrimp in a bowl of iced water and chill. Combine the butter, curry powder and coriander and mix well. Spread this on the crackers or bread and place 1 shrimp on each piece then sprinkle with white pepper and chives and serve


24 fresh oysters, opened
8 slices of bacon
6 Tbs. Butter unsalted
1/4 cup minced green pepper
1/4 cup minced sweet red pepper
1/4 cup minced onion
2 or more dashes of Tabasco sauce, or other HOT sauce
1 to 2 tsp. Lemon or lime juice
1/2-cup fresh bread crumbs

Fry the bacon until it is about half cooked, do not fry it crisp!! Cut each slice crosswise into 3 pieces. Sauté the green and red pepper and onion in butter until they are tender only! Combine sautéed veggies, Tabasco, lemon juice and bread crumbs and mix them good. Preheat oven to 450*. Put oysters in a shallow baking pan and spread the bread mixture on top of the oysters. Top each oyster with a piece of bacon and bake 8 to 10 minutes or until bacon browns and serve.


For a Newburg, this is a very simple recipe and easy to do.
Serves 2

2 Tbs. unsalted butter
2 Tbs. Flour
1/4 tsp. salt
1/8 tsp. Good paprika
1 cup milk
3 Tbs. Dry sherry
1 cup bay scallops
toast points

In a small saucepan melt the butter. Add flour, salt, and paprika. Do this over a medium heat, not high. Stir in the milk and cook, stirring constantly until mixture thickens and starts to bubble. Add the sherry and then the scallops and cook slowly in sauce for about 5 minutes. Serve on toast.

Page last updated Oct 27, 2007

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