Recipes

Compound Butter Recipes from The Spice & Tea Exchange | Suncoast View

  Italian Pork Chops with Chef Judi

Italian Pork Chops

Pan Seared Chilean Sea Bass with Lobster Broth and Rainbow Carrots

Cornbread Crusted Basa with Jasmine Rice

Seafood Fried Rice

Continued Coverage

  Summer Roll with peanut sauce

Caramelized Orange Pork with Scallions

Boston Cream Pie with Chef Judi

Shun Lee’s Lobster Cantonese

Smoked Painkiller

Strawberry Smoky Chicken Salad Lettuce Sandwich from Peak Performance Catering | Suncoast View

Shrimp & Andouille Corn Tacos from Simply Gourmet Caterers | Suncoast View

Chef Larry Barrett brings us a cool taco recipe!

  Lets Cook Creamy Game Day Potato Leek Soup with Chef Judi

Creamy Game Day Potato Leek Soup

  Quick and Easy Dips Recipe

These quick and easy dips can all be made from one simple base—resulting in a delicious Onion Obsession Dip, Vik’s Garlic Fix Dip, or Coastal Ranch Dip.

BLT Stuffed Chicken with White Sweet Potatoes from Hosted Gourmet | Suncoast View

Lisa Dubeansky has some tips in this recipe.

  Turbot `a la Meuniere from Mattison’s | Suncoast View

Baby Sweet Stuffed Rainbow Peppers with Mini Salami and Parmesan Meatballs

Gobi Palak

Pan Seared Salmon with Orzo Risotto

Basic Indian Curry Paste by The Indian Table | Suncoast View

Shepherd’s Pie & Mini Salted Caramel Apple Pies from The Spice & Tea Exchange | Suncoast View

  Grilled Chicken Tacos from 1812 Osprey Bistro

Chef Adam has a recipe from 1812 Osprey Bistro.

Homemade Sous Vide Ricotta Cheese from Chef Caroline Pheasant | Suncoast View

Chef Caroline has a fun recipe you can make from home!

Keto BBQ Tilapia and Vegetables from Gold Rush BBQ | Suncoast View

Chef Bob brings one of his Gold Rush BBQ recipes.

Ahi Tuna Bowls from Tommy Bahama | Suncoast View

Suncoast View learns how to make a cool meal from Tommy Bahama!

Pork Au Pointe

Pork Au Pointe

Different kinds of Wing Dips

There is a lot of sports watching in our home, so I bring out the wings once we hit playoff season for football and again on Final Four Night for the NCAA tourney,

  Pan-Roasted African Prawns

Roasted Yellow Tomato Pomodoro Sauce, Broccoli Rabe, Crispy Pancetta, Toasted Fennel Oil & Tagliolini Pasta

Korean Chile Korean Brisket

Korean Chile Korean Brisket

Kiwi Super-Food Recipes from Janie the Clairvoyant Gourmet | Suncoast View

Janie Boisclair from Clairvoyant Gourmet has amazing kiwi recipes to share!

White Shrimp Pernod from Fins at Sharky’s | Suncoast View

Chef Marc gives us a cooking demo.

Four Meat Chili

Four Meat Chili

Let’s cook Salmon Feta Puff Pastry with Chef Judi

Let’s cook Salmon Feta Puff Pastry with Chef Judi

Let’s Cook Poblano, Corn and Crab Chowder with Chef Judi

In a large Dutch oven, melt butter. Add onion,poblano, carrot, celery, coriander, cumin, thyme and seasoning. Sauté until translucent.sprinkle flour over vegetables. Stir constantly for 30 seconds .

Cauliflower and Shrimp Salad from Tapas1 Wine Bar | Suncoast View

Chef Robert has tips to making the Shrimp Salad from Tapas1 Wine Bar.

Cedar Plank Peach Salmon from Sharky’s on the Pier | Suncoast View

Chef Eric teaches us how to make this dish.

Braised Eggplant with Couscous

Braised Eggplant with Couscous

Petite English Trifle from Simply Gourmet Caterers | Suncoast View

Chef Larry Barrett shows us how to make this fun tea time snack.

Mussels Cooked in Clamato Broth

Mussels Cooked in Clamato Broth by Chef Thomas Borelli, Jack Dusty - Serves 4

Glazed Honey Mustard Chicken

Each year there are retro foods making new appearances. From Whoopie pies to casserole get togethers. Recipes are like fashion and they do circle back around with newer “accessories”. This glaze offers my favorite addition, apricot preserves to sweeten the sauce while allowing the grain mustard to h

Chimichurri Roasted Cobia Collar from Seafood Shack | Suncoast View

Chef Gerard gives Suncoast View a few cooking tips.

Steamed Egg (Chawan Mushi)

Steamed Egg (Chawan Mushi)

Gulf Shrimp with Green Curry Sauce from Harry’s Continental Kitchens | Suncoast View

Chef Hal shows us how to make this delicious dish!

  Buddha Bowls from My Delicious Blog | Suncoast View

Nicole Coudal shows us how to make Buddha Bowls.

Happy New Year Rice and bean salad with Chef Judi

In a large bowl, combine hot rice, heated corn, heated beans, tomato, scallion, cilantro, lime juice and kosher salt and feta cheese. Toss and serve

Perfect appetizer for New Year’s Eve with Chef Judi

A perfect appetizer for New Year’s Eve to use up a few leftovers like cranberries.You will need:

Black-Eyed Pea Soup from Gold Rush BBQ | Suncoast View

Chef Bob from Gold Rush BBQ makes this recipe on Suncoast View.

Michael’s On East Gluten-Free Pasta Jambalaya

Michael’s On East Gluten-Free Pasta Jambalaya

Leg of Lamb from Popi’s Place | Suncoast View

Chef Popi shows us how to make one of her recipes!

Leftover Holiday Reinvention: the Savory Dutch Baby

Leftover Holiday Reinvention: the Savory Dutch Baby

Cold Cracked Filet Mignon Recipe from Cafe Barbosso | Suncoast View

Chef Joe shows us how to make this dish.

Let’s make Prime Ribs with Chef Judi this holiday season

Such an easy roast to make but it can be intimidated I have my prime ribs hand cut at Geiers Sausage kitchen.

Root Vegetable Tartar Tartin

Root Vegetable Tartar Tartin

Veal Chop Oscar with Phillippi Creek Village Oyster Bar

Top veal chop with king crab meat and bearnaise. Serve with roasted asparagus.

Let’s make Pan Seared Duck Breast Salad with Chef Judi

4 duck breasts ( 2 per package at Geiers sausage kitchen

Pork Medallions Marsala with Parmesan Mashed Potatoes

This is an inexpensive but tasteful idea for a festive holiday meal for 1-4 people. Start with a harvest salad with nuts and dried cranberries.

Orange, Olive Oil and Rosemary Cake with Chef Judi

I just cannot handle the traditional fruit cake. Sorry, I need something light so baking with semolina, oranges and creme fraise for a moist texture adapted from Fine Cooking

Chef Judi Cooks Italian Fish Stew

This is a comfort dish for the feast of the seven fishes. Clams, mussels, and lobsters were abundant and his desire for fresh seafood seemed endless. Often a recipe we served at both restaurants, this is the classic of flavors and seasoning.

Nola BBQ Shrimp from Eliza Ann’s Coastal Kitchen | Suncoast View

Chef Jim is here to teach us how to make his BBQ Shrimp.

  Chef Sam cooks Chicken Tonkatsu Bao Buns

Chef Sam cooks Chicken Tonkatsu Bao Buns!

  Seared Sea Scallops from The Concession Golf Club | Suncoast View

Chef Peter helps us make scallops with The Concession's recipe!

New bacon vending machine fuels Ohio State University students

The Ohio State University now has a vending machine that dispenses bacon products to fulfill every student’s dream.

How to make Gingersnap cookies with Chef Judi

Recipes & Reflections of Chef Judi Cookbook with a new twist.A family favorite and a New England traditional cookie recipe. Save the broken ones and freeze for garnishes and cheesecake crusts.

Steakhouse Burger Blue from BurgerFi | Suncoast View

Check out this cool recipe!

Baked Pineapple & Cheddar Cheese Casserole from Gold Rush BBQ | Suncoast View

We learn how to make a fun and unique side from Gold Rush BBQ!

Spicy Creamy Corn and Chicken Chowder

This is a timely recipe for a chilly night and even better that you can use leftover rotisserie chicken to incorporate into the warm chowder. What could be easier?

Lobster Ravioli with Creamy Scallop Sauce

Lobster Ravioli with Creamy Scallop Sauce

Braised Lamb Shanks

Hanukkah is the perfect time to braise lamb shanks and serve with potato latkes or French lentils.

Chicken & Pesto Flatbread from Brio Tuscan Grille | Suncoast View

Check out this recipe from Brio Tuscan Grille's new menu.

Crispy Feta with Honey and Chilies

Crispy Feta with Honey and Chilies

The Gobbler from 1812 Osprey A Neighborhood Bistro | Suncoast View

Suncoast View learns how to make this fun and simple turkey recipe!

Corn Pudding

A once very traditional New England dish, corn in every style, especially street corn is having its half a decade of fame. This makes an ideal post-Thanksgiving meal with chunks of turkey and some warm gravy drizzled atop.

Roasted Spicy Lemon Brussels Sprouts on the Stalk

Roasted Spicy Lemon Brussels Sprouts on the Stalk

48-hour Turkey Brine and Rub | Phillippi Creek Oyster Bar

48-hour Turkey Brine and Rub | Phillippi Creek Oyster Bar

Gruyere and Sausage Stuffed Pumpkins from Geier’s Sausage Kitchen | Suncoast View

Chef Nakita brings a recipe to Suncoast View.

Tagliolini with Stone Crab and Lemon

Tagliolini with Stone Crab and Lemon

Maple Cider Glazed Sweet Potato & Quinoa Spinach Patties

Maple Cider Glazed Sweet Potato & Quinoa Spinach Patties

Greek Chicken Souvlaki from Popi’s Place | Suncoast View

Chef Popi prepares this dish from Popi's Place.

Turning Thanksgiving Leftovers into Fresh New Meals with The Spice & Tea Exchange | Suncoast View

Paulette Callender brings fun ideas for post-Thanksgiving meals.