Monthly Archives: June 2010

Grilled Shrimp Kabobs with a Firecrackin’ Jalapeno-Curry Dip

It is a requirement on the fourth of July to celebrate America’s birthday by flaming up the grill and cooking whatever possible over the coals.  Kabobs are always a crowd pleaser, and when paired with a super easy and absolutely delicious dip – you can still allow yourself time to kick back, relax and soak up all of America’s star-spangled glory.


 Grilled Shrimp Kabobs

  •  20 large shrimp, peeled and deveined
  • olive oil
  • fresh lime juice squeeze
  • 1 tsp paprika
  • 1 tsp garlic powder
  • pinch of cayenne pepper
  • 4 metal kabob skewers (or if using wooden ensure skewers are soaked in water first)

Combine ingredients and marinade shrimp for 30 minutes to an hour.  Add 5 shrimps to each skewer and season with kosher salt and freshly cracked pepper.  Grill on each side for approximately 2 minutes each.

Firecrackin’ Jalapeno-Curry Dip

  • 1/4 cup mayo
  • 1 tbs Dijon mustard
  • 1 tbs plus 1 tsp freshly squeezed lime juice
  • 1 jalapeno seeded and diced
  • 1/4 tsp curry powder
  • salt and pepper

 Combine all ingredients in small bowl and mix until well incorporated.



Filed under All Posts, Great for a barbeque, Holidays - 4th of July, Recipes, Seafood

Red, White and Blue Cheese Coleslaw

In preparation of one of my most favorite holidays, I will be sharing some fun and delicious ideas for your festive backyard barbeque.  I first learned of Bleu Cheese Coleslaw in Charleston, SC where it can be found as a side on just about every menu.  Some prefer eating it with a spoon, and others like it as an addition to their burgers and dogs.  My favorite way to eat this creamy and tangy slaw is atop a juicy hotdog with a drizzle of Dijon mustard.  You be the judge.

Boathouse Bleu Cheese Coleslaw


  • 2 heads green cabbage
  • 1/2 red onion chopped
  • 1 carrot, shredded
  • crumbled bleu cheese, to taste


  • 4 cups mayo
  • 1 1/2 cups sour cream
  • 1 cup half & half
  • 1/2 cup balsamic vinegar
  • 1/4 cup olive oil
  • salt, to taste
  • cayenne pepper, to taste

In large bowl combine cabbage, carrot, onion, and bleu cheese.  In another large bowl stir together mayo, sour cream, half & half, balsamic, olive oil, salt and pepper.  Blend together throughly.  Pour dressing over slaw ingredients and mix well until evenly distributed.

(Derived from The Boathouse restaurant on Isle of Plams, SC


Filed under All Posts, Charleston, Great for a barbeque, Holidays - 4th of July, Recipes

Fried Chicken and Pancakes

Happy Monday, Y’all!  Over the weekend some of my best gal friends and I set off for Nashville, TN for some good country music and cowboy hat-wearing fun. No girls weekend would be complete without digging into some local good eats (especially when you’re in the south). So, that’s just what we did.

My friend, Kristi, introduced us to this southern-style hotspot, called Monell’s.  It’s nestled away in a neighborhood of the historical “Germantown” district in a big old house, full of character.  This is the type of place where you leave the glitz and the glamour at the door and bring with you an appetite the size of Memphis.

When we arrived we were escorted to our table where we sat with seven other folks – mostly Nashville natives.  We began to chat away while we were served an all you can eat, familly-style breakfast.  There were no menus, no choices to make – we just ate what they were cooking up for the day – which included (you may want to sit down for this): warm cinnamon rolls; biscuits and gravy; cheesy grits; potatoes; corn pudding; eggs; bacon-sausage-ham; spiced apples; fried chicken; and pancakes.  And wow, was it good (with extra emphasis on the oo)!

If you are ever in the area, check this place out.  You’ll leave with new friends, unbuttoned pants, and a grin from ear to ear.


Filed under All Posts, Favorite Finds, Restaurants, Tennessee

My Last Supper


I am in love with this book.  When I say in love, I mean I want to immerse myself into every mouth-watering, gratifying, indulgent detail.  Famed chefs from around the world reveal the most unadulterated expressions of what they would eat if it were their last meal on earth.   It’s full of heartfelt details such as where they would be eating, with whom, what they would be drinking, music that would be playing.

For me, my last meal on earth would definitely be breakfast inspired. I think this would be it:

A char grilled filet topped with a perfectly fried egg and dollop of béarnaise sauce, all sitting on thick toasted brioche.   Accompanied by classic country home frieswith ketchup.  Eeek, sorry, I know I totally just killed the mood, but I really love ketchup with my home fries.

As I share the quotes from some of my favorite culinary geniuses sit back and envision what you would choose to eat if it were your last supper.

Anthony Bourdain:  Roast bone marrow with parsley and caper salad, with a few toasted slices of baguette and some good sea salt”

Eric Ripert: “It would be a simple dish, a slice of toasted country bread, some olive oil, shaved black truffle, rock salt, and black pepper”

Thomas Keller:  “I would begin with a half kilo of osetra caviar, followed by some otoro. I would then have a quesadilla, followed by a roast chicken, and finally, brie with truffles.  For dessert I would choose to have either profiteroles or a lemon tart”

Lidia Bastianich:  “My last meal would consist of sliced San Daniele prosciutto with some ripe black fig; linguini with white clam sauce; a plate of Grana Padano; and perfectly ripe, juicy pears”

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Filed under All Posts, Favorite Finds, Uncategorized

Avocado Ice Cream, Caramelized Bananas and Toasted Coconut Shortbread Cookies – Hallelujah!

YU to the M…this makes me want to jump out of my seat and shout “hallelujah!”  I’ve tasted avocado ice cream once before at a restaurant in Charleston and it’s held a special place in my heart ever since.  Not only is it a perfect summertime delight, but it doubles as a mini escape to a subtropical paradise in your mouth.   In this case, delicious is an understatement.

 Avocado Ice Cream

  • 3 Avocados
  • 1 1/2 cups coconut milk
  • 1/2 cup sugar
  • 1 cup half & half
  • 1 1/2 tbs lime juice
  • pinch of salt

Puree all ingredients in a blender until smooth and place in refrigerator for about 2-3 hours or until completely chilled.   Pour mixture in ice cream maker and process according to manufacturers instructions.  Best if served immediately, but can be stored in the freezer in an airtight container.

 Caramelized Bananas

  • 2 ripe bananas
  • 2 tbs butter
  • 1/2 cup sugar
  • fresh lemon juice

Slice bananas into coins and squeeze fresh lemon to coat.  Toss bananas in sugar and heat butter in pan on medium heat. Add bananas to pan and cook until golden brown on each side.  Remove from pan immediately after caramelized.


Coconut Shortbread Cookies

  • 2 cups all-purpose flour
  • 1/4 tsp salt
  • 1 cup unsalted (good quality) butter, room temp
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/2 cup of toasted coconut


This is my favorite shortbread cookie recipe adapted from The Joy of Baking.  I just made a slight tweak and added some toasted coconut.

Whisk together flour and salt and set aside.  In mixer beat butter for about one minute or until smooth and creamy.  Add sugar and beat until smooth.  Add vanilla extract and beat.  Gently fold in the flour mixture and coconut until just incorporated.   Flatten dough and cover with plastic wrap – chill in fridge for at least an hour.

Preheat oven to 350 degrees and line two trays with parchment paper.  Roll the dough to approximately 1/4 inch thickness on a floured surface.  Cut out desired shapes with cookie cutter, place on prepared baking sheet and refrigerate for another 15 minutes (important step to ensure cookies hold shape while baking).  Bake for about 10 minutes or until lightly golden brown.


Filed under All Posts, Recipes, Sweet Treats

Herb roasted chicken topped with a black cherry balsamic, molasses and crispy bacon sauce

Last summer, while vacationing in Maine, I came across this little gem called Fiore Artisan Olive Oils and Vinegars.   Located in Bar Harbor, they specialize in high quality,  specialty olive oils and vinegars that are TO DIE FOR.  I was sure to snatch up several bottles from their wide selection which includes flavors such as:  Blood Orange Extra Virgin Olive Oil, Honey Ginger White Balsamic, Cinnamon Pear Balsamic, Herbs de Provence Extra Virgin Olive Oil, Dark Chocolate Balsamic…stop me now, I could go on! 

Lucky for us they have an online store too!

I made this dish, for two, with the Fiore Black Cherry Balsamic (which can be substituted for regular balsamic if necessary) and it was absolutely delicious.

  • 2 chicken breasts halves
  • 1/2 tbs fresh Thyme
  • 2 sprigs of fresh Rosemary
  • 1 garlic clove chopped
  • 2 tbs butter
  • 3-4 strips of bacon chopped
  • 1/3 cup Fiore Black Cherry Balsamic
  • 1 tbs dark molasses
  • 1 shallot finely diced

Preheat oven to 375 degrees and begin to prepare chicken.  With a mortar and pestle grind together thyme, rosemary and garlic into a paste.  Season chicken with salt and pepper, and cover with the herb paste completely.   Place in a roasting dish and top with butter.  Bake until chicken is cooked through or for about 25-30 minutes.   Once chicken is baked place under the broiler to crisp the skin.

While the chicken is baking begin to prepare the sauce.   Sauté bacon in pan until crisp.  Remove from pan and discard most of the grease, but leaving just enough to coat the pan.  Add the shallots to the pan and scrape all of the brown bits left on the bottom.  Cook for about 2 minutes, then deglaze the pan with the balsamic vinegar.  Reduce the vinegar down until it begins to slightly thicken and then add the molasses (you may have to add a splash of vinegar to adjust the acidity to your liking).  Add bacon back to the pan stir into sauce just until coated.  Pour sauce over the herbed chicken breasts and serve with rice.


Filed under All Posts, Favorite Finds, Maine, Recipes - Chicken

Warm Roasted Carrots with Dill and Feta

People don’t often use the term “melt in your mouth” when referring to carrots, however roasting a carrot brings out the natural sugary goodness and gives it that nutty caramelized flavor.  Try this simple recipe for your next side dish!

  • 12-15 carrots
  • 2 tbs chopped dill
  • 1/2 cup feta cheese
  • 1-2 tbs olive oil
  • Kosher salt and ground pepper

Heat oven to 400 degrees.  Cut carrots diagonal into one inch pieces.  Drizzle with olive oil, a generous amount of salt and freshly cracked pepper.  Roast carrots, tossing once or twice, for approximately 25 minutes or until golden and tender.  Remove from oven and let cool for a few minutes,  add chopped dill and feta cheese, lightly toss and serve.

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Filed under All Posts, Healthy Options, Vegetables