Bronzed Grouper with Cajun Ratatouille and Rice

(Serves 10)

Ratatouille Ingredients:
4 cloves garlic, minced
1.5 cups chopped celery
2 cups chopped onion
2 cups chopped zucchini
2 cups chopped squash
3 cups cubed eggplant
2 links Cajun or Andouille sausage, diced
4 Roma tomatoes, chopped
2 cups peeled, crushed tomatoes
1.5 T fresh thyme
1 T fresh basil
cayenne – to taste
salt – to taste
pepper- to taste
hot sauce – to taste
2 T olive oil

Cook the sausage in the olive oil over very low heat. Add onions, garlic and celery and saute for about five minutes until vegetables are slightly softened. Add eggplant, zucchini, squash and chopped fresh tomatoes and cook for an additional 5 minutes. Add crushed tomatoes, […]

Seared Scallops with Lady Pea Succotash

Uptown Succotash
(serves 4)
Delicious served aside seared scallops, grilled chicken, or flank steak

4 slices of thick cut high quality bacon cooked and crumbled. Reserve 1 Tablespoon grease.  (applewood smoked is delicious in this recipe)
1.5 cups fresh cut corn (approximately 3 ears of corn)
1 cup of grape or cherry tomatoes cut in half
1 cup cooked lady peas, baby limas, purple hull peas or even edamame.  Make sure to cook in salted water.  I add a piece of bacon to the water for flavor.
1 Tablespoon chopped chives
1 Tablespoon bacon grease
1 Tablespoon butter
salt and pepper to taste

Cook corn in butter and bacon grease […]

Chile & Lime Grilled Corn with Cotija Cheese

(Serves 8)
8 ears corn

1 T unsalted butter

1/4 teaspoon hot chili powder

1/4 teaspoon black pepper

1/2 teaspoon sea salt

Juice of one lime

1/2 cup crumbled Cotija cheese

1T cilantro
Bring butter to room temperature.  Mix with salt, pepper, chili powder, and lime juice.  Set aside.

To prepare the corn carefully peel back husk from the ears, without detaching husk from the bottom.  Remove  silk from corn, fold the husk back around the ears and soak in water for 30 minutes. Make sure the ears stay fully submerged.

Preheat a grill to medium heat. Remove ears from water, drain, bend husks back, dry ears with paper towel and […]

Mini Crab BLT Tartlets

(makes approximately 18 Tartlets)
8 oz. Lump crab meat drained and rinsed well
1Tablespoon basil pesto
1/3 cup mayonnaise
Juice of 1/2 lemon
18 pieces white bread
3 Tablespoons of butter, melted
6 slices bacon, cooked and crumbled
3/4 cup small tomatoes sliced (grape, cherry, teardrop all work well)
Handful of arugula, chopped
Pepper to taste

Preheat oven to 350 degrees.

Rinse and drain crab. Dry well.

Place crab in mixing bowl. Mix with pesto, mayonnaise, and lemon juice taking care to break up large pieces of crab.

Season with pepper. Keep in refrigerator until ready to serve.

Flatten pieces of bread with a rolling pin. Use about a 2.5 inch cookie cutter or […]

Strawberry and Avocado Salsa

This is fantastic with chips, on grilled fish, chicken or even pork! Perfect side salad at a ladies luncheon.

Yield= approx. 2 cups

Serves 4-6

One cup diced strawberries
2 tsp finely diced jalapeño (seeded and chopped)
2 tsp finely diced red onion
2tsp chopped cilantro
1/2 cup diced avocado
Zest of one lime
Juice of one lime (approx 2 tablespoons)
1/4 tsp sugar
Salt and black pepper to taste

Place first four ingredients in a mixing bowl. In a separate bowl combine avocado, zest and lime juice.

Add avocado and lime juice to strawberry mixture and gently combine.

Allow to sit for about ten minutes and enjoy!

Greek Quinoa Salad

Serves 6.

1 cup dry quinoa
3 cups baby cucumbers sliced on the bias
1.5 cups grape tomatoes, halved
3/4 cup onion, julienned
1/2-3/4 cup Kalamata olives, halved
1/4 cup minced fresh parsley
1teaspoon freshly minced garlic
1/2 Tablespoon dry oregano
3 Tablespoons white balsamic vinegar
1 Tablespoon lemon juice
1/2 cup extra virgin olive oil

Cook quinoa according to box directions. Allow to cool completely.

Combine all ingredients. Allow to marinate in the refrigerator for 20 minutes. Top with Feta cheese to serve.

Delicious served with grilled shrimp, chicken, lamb or beef!

Chorizo Crusted Grouper with Smoked Gouda Mashed Potatoes


6, 6oz. pieces Grouper (Snapper, Red fish, Cod, Cobia or Tilapia would all be delicious)
4 oz.  Panko bread crumbs
3 oz.  shredded Parmesan
1/2 Tablespoon dried thyme
1/2 Tablespoon dried oregano
1/2 tsp.  salt
1/2 tsp.  black pepper
1/4 tsp. cayenne (if you like a kick)
1 cup cream
1 cup AP flour

Sun Dried Tomato Beurre Blanc

2 T finely chopped shallots
2 T finely chopped sun dried tomatoes
3 T lemon juice
3 T white vinegar
6 oz. dry white wine
8 oz. cream
12 T chopped very cold butter

Mashed Potatoes

3 large potatoes
whole milk
salt and pepper
smoked Gouda cheese

Boil potatoes and drain.  Add all other ingredients to taste while hot.  Set aside.  Can be […]

Sweet and Spicy Pecans

Sweet and Spicy Pecans
These sweet and spicy pecans make a yummy snack and a fantastic salad topping.


1 cup large pecan halves
1 cup warm water
1/4 cup sugar
2 TBS sugar
1 TBS chili powder
1/8 tsp ground red pepper
1 TBS melted butter
1/2 tsp salt


Preheat oven to 350 degrees.
Dissolve 1/4 cup sugar in warm water.
Add pecans and soak for 10 minutes. Drain pecans well.
Combine 2T sugar, chili powder, ground red pepper, and salt in large mixing bowl.  Add pecans.
Drizzle with melted butter and mix very well.
Pour pecans in one layer on baking sheet and bake for 15 minutes.
Allow to cool completely before covering.

Cheddar and Bacon Cookies

Cheddar and Bacon Cookies
Mix up the dough to keep in your fridge and “slice and bake” as needed. The “cookies” are best eaten right away but can be stored in an airtight container for up to 3 days.

Yield = approx 35 cookies


4 oz raw bacon, cooked extra crispy and crumbled finely
8 oz all purpose flour
6 oz sharp cheddar
1 stick butter, softened
4 Tbs heavy cream
1/2 tsp ground red pepper
1/2 tsp salt


Preheat oven to 350 degrees.
Combine butter, cream, oil, salt and cayenne.
Add cheese and flour and mix very well.
Add bacon and work dough until it comes together.
Roll into a log approx. […]