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A chilly summer pie that I love to serve after BBQ chicken and corn on the cob. As a child my mom was known for her lemon chiffon pies so this brings back nice memories.
Beer can chicken with roasted corn and avocado salad
For blue cheese herb butter:
Summer is here! Fresh Georgia peaches are coming off the trees and Blueberries and raspberries just add that extra summer feel.
This is one of those very old recipes that I created for my son when he was a toddler. He loved helping stuff the tomatoes and it was a great way to teach him how yummy spinach is. Perfect as a side dish or entrée with some quinoa, I also serve these tomatoes for brunch.
1 pound salmon, diced
Perfect for those summer cookouts, make extra mango chutney as gifts for all your friends. Now we just need the blueberry peach pie and we have a summer holiday feast!
1 small whole pompano, dressed, about 1 pound (Maggies seafood)
1 box torcetti pasta
Paparadelle pasta , cooked
For Blueberry sauce -
4 6ounce Yellowfin tuna steaks
1 pound skirt steak sliced thinly
2 cups Forbidden black rice (Fresh market)
2 pork loin chops
Yield: Makes 4 servings
Though it's not a true ceviche, since the scallops are already cooked when they hit the marinade, the classic combination of refreshing citrus acid from orange and lime juice, heat from jalapeno, crunch from cucumber, and sweetness from the scallops themselves becomes even more intriguing with the added layer of flavor from the grill. This is the perfect way to start off this menu, as the bold marinade stirs up the appetite for the substantial main course.
2 tablespoons plus 1 teaspoon extra-virgin olive oil
3 cups low-sodium chicken broth
Philippi Creek Oyster Bar has been that go to place for tourists, but I am going to show you my new favorites and the surprising award winning chef behind the new salads, ceviche and fish tacos. Oh sure, you can see a few of my old time favorites too!
A trip to the Downtown Farmer’s Market brought me some great finds-as always with Maggie’s Seafood. Fresh Cobia
2 tablespoons vegetable oil
1 4 pound porchetta from the butcher block
1/4 cup rosemary
1/4 cup sage
1/4 cup thyme
1 1/2 cups olive oil
Blend herbs and olive oil together to make a wet rub. Place porchetta in a small roasting pan and pour/ rub the marinate all over the pork. Refrigerate overnight. Allow pork to sit at room temperature for one hour before cooking. Preheat oven to 350 degrees. Place porchetta in a roasting rack in a roasting pan and cook for 4 hours or until the temperature in the middle is 145 degrees.
Allow pork to rest 20 minutes before slicing
For the Polenta
2 cups milk
2 cups water
1 cup coarsely ground yellow cornmeal ( I prefer the Bramata brand polenta found at Fresh Market)
4 Tbsp butter
1/2 tsp salt
1 cup mascarpone cheese
1/4 cup shredded pecorino Romano
1TBSP chopped rosemary
Heat water and milk in a medium sauce pan until it starts to boil. Slowly whisk in polenta and turn heat to medium/low. Add butter and cook for another 30 minutes, stirring every 5-10 minutes. Add herbs, cheeses, and season with salt and pepper .
Recipe Coming soon