Ingredients: 1 package of salmon Sweet Butter Olive Oil Key West Citrus Seasoning Dill Pickle Mustard Combine 1/4 Sweet Butter Olive Oil and 1 TBS of Key West Citrus seasoning. On a 400 degree skillet, sear salmon 4 minutes on each side. Finish in oven if salmon is thick. Top with a dollop of Dill […]
Salmon with Dill Pickle Relish (Cooking Class on April 30th, 2019) Read More »
Ingredients: 1 small watermelon 1 package of crumbled feta cheese 1 package of arugula 1 red onion 1 cucumber 1/3 cup of dried cranberries (craisins) Cucumber Melon White Balsamic Arbequina Olive Oil (or any Varietal oil) Rinse the arugula and empty the package into a large salad bowl. Cut the watermelon into medium-sized chunks. Dice
Arugula Feta Watermelon Salad (Cooking Class on April 30th, 2019) Read More »
Ingredients: 1 package of rainbow carrots Lemon Olive Oil Dill Olive Oil Champagne White Balsamic 2 TBS Honey Combine 1/8 cup of Lemon Olive Oil, 1/8 cup of Dill Olive Oil, 1/8 cup of Champagne White Balsamic and 2 TBS of honey. Clean and cut the carrots into small chunks, then toss together so that
Roasted Rainbow Carrots (Cooking Class on April 30th, 2019) Read More »
Ingredients: 2 – 3 large cucumbers 1 container of classic hummus Sriracha Horseradish Aioli Cut cucumbers in 1 inch increments. Scoop out the center of each slice. In a bowl, combine 1 cup of hummus with 1/2 cup of Sriracha Horseradish Aioli. Place mixture into a pastry bag and fill up each cucumber cup. Serve
Cucumber Cup with Sriracha Horseradish Hummus (Cooking Class on April 30th, 2019) Read More »
Ingredients: 1/2 pitcher of White Wine 1/4 pitcher of 7UP soda 1/4 pitcher of sparkling water (San Pellegrino) 1/3 cup Mojito White Balsamic Vinegar Combine all together into one large pitcher and stir until mixed well. If you really want to WOW your guests, garnish your mojito with fresh mint ice cubes! Fill up an
Wine Mojito (Cooking Class on April 30th, 2019) Read More »
Ingredients: 2-3 ripe peaches, peeled and sliced 1 pint of Vanilla ice cream 1/3 cup walnuts, diced Peach Balsamic Vinegar Peel the peaches and then cut each peach in half, then cut each half into crescent-shaped slices. Scoop a spoonful of Vanilla ice cream into a bowl with diced peaches and walnuts. Place a pipette
Ingredients: 1 package of button mushrooms 1 white onion Sweet Butter Olive Oil 1 block of Boursin cheese 1/2 cup shredded Parmesan cheese 1/4 cup bread crumbs Clean and remove the stem from 20 button mushrooms. Bake the mushrooms at 350 degrees for 5 minutes to remove the excess moisture. Chop the stems and 2 tablespoons
Ingredients: 10-12 sea scallops, tendons removed Sweet Butter Olive Oil Champagne Balsamic Vinegar Black Lava Sea Salt Thaw scallops in a bowl of cold water for about 10-20 minutes until thawed completely, or overnight in the refrigerator. Over medium high heat in a large skillet, sear scallops in Sweet Butter olive oil on each side
Pan-Seared Scallops Read More »
Ingredients: 1 bottle of white wine 1 bottle of sparkling water (San Pellegrino) 1 liter bottle of 7 UP soda Pineapple Balsamic Vinegar Slices of fresh pineapple In a large pitcher, combine 1/2 bottle of white wine, 1/4 bottle of sparkling water, and 1/4 bottle of 7 UP soda. Per each cup of liquid, add
Pineapple Spritzers Read More »
Ingredients: 1 package of Red Bliss Potatoes Sweet Butter Olive Oil Rosemary Olive Oil Key West Citrus Blend seasoning (Basik’s) Salt and pepper Clean and quarter red bliss potatoes. Rinse and drain well. In a bowl, toss with a light coating of Sweet Butter olive oil and Rosemary olive oil. Sprinkle lightly with Key West