Wood-Grilled Branzino (European Seabass)

Preparation: Yield: 2 generous dinner portions (can be easily increased) Grilled whole branzino (European seabass) served with a fresh summer salad tossed in a light vinaigrette ~ delightful! It’s easy, too. Here’s how to prepare your whole fish … Ingredients (if preparing for two people): 2 branzino (1 per person), whole, cleaned & scaled 2…

Flourless Almond Cake

Yield:    As much or as little as you’d like! This is an amazingly simple recipe. This is a no-bake cake, accomplished in mere minutes! Accompanied by a rich, dark cup of espresso, this almond cake satisfies that after-dinner craving for a little sweet … or simply perfect formed into cookies and served with a cup of English breakfast…

Wood-Grilled Leg of Suckling Goat

Yield: A feast! Summer grilling at its best. Reminiscent of meals prepared by Argentinian gauchos, this dish is worthy of the finest asado. Ingredients: 2 legs of a 16-18 pound suckling goat (NOTE: We purchased a whole suckling goat from Anshu of Exotic Meats, (the finest purveyor state-side of wild & exotic meats.) Marinade: ¼…

Garlic Tapenade for Tapas

Yield: Approximately 1-1/2 cups of tapenade Ingredients: 1/2 head of elephant garlic, peeled and coarsely chopped (approximately 1/2 cup of chopped garlic) 1 whole dried Sicilian red pepper, torn into flake-sized pieces 1/4 – 1/2 cup red wine vinegar (start with 1/4 cup and add more as needed to achieve the proper texture) 1/4 cup water…

Souvlaki

Yield: 2 generous dinner portions (can be easily increased) Souvlaki can be made with just about any meat you desire. Pork tenderloin, chicken breast, turkey breast and lamb all work equally well for this tasty skewered dish. Ingredients: 1 pound boneless turkey breast, cut into approximately 2″ cubes (NOTE: Increase portions to 4 dinners by…

Banana Beignets

Yield:    8 beignets Beignets, fresh and hot, right out of the frying oil, are scrumptious. They were originally brought to New Orleans by French colonists in the 18th century and quickly became a favorite in Creole cuisine, with variations often including banana or plantain, fruits readily available in this port city. Accompanied by a rich,…