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Clam Up

Minorcan Chowder from Aunt Kate’s on the River Ingredients: 1 lb. diced bacon 2 diced Spanish onions 2 diced green bell peppers 2 diced celery ribs 6 seeded diced tomatoes 5 seeded and diced datil peppers 2 tsp. fresh diced thyme ½ cup brown sugar 2 cans chopped ocean clams 2 lbs. diced potatoes 2 […]

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Fall Harvest

Biscuits with turkey gravy from Kenny Gilbert, executive chef at Nippers Beach Grille Biscuit ingredients: 2 c. flour 1 T. baking powder 1 tsp. baking soda 6 T. cold butter ¼ tsp. kosher salt 1 c. buttermilk Procedure: 1. Sift dry ingredients together. 2. Cut in butter to flour mixture until the size of small […]

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Spanish Flair

Gambas al Ajillo (garlic and chili shrimp) from executive chef Sam Efron of Taverna. Ingredients: 5 shrimp, peeled and deveined* 1-2 cloves garlic, thinly sliced 1 pinch chili flakes 1/2 tsp paprika 2 T. olive oil 1 T. lemon juice Salt and pepper to taste Procedure: 1. Add olive oil, sliced garlic and chili flakes […]

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On The Side – Mashed Potatoes & Spinach

Sam’s Mashed Potatoes Ingredients: 5 lbs. red  potatoes 2 sticks butter, room temperature 1 qt. heavy cream 1 tbsp. kosher salt Procedure: 1. Wash potatoes and place them in a large pot of cold water with half of the salt. 2. Bring the potatoes to a boil, reduce heat and simmer until tender (about 45 […]

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