Dans Gourmet Restoration

So Jereme and I were discussing my "blog-worthy" recipes, and it turns out most of them are Italian dishes.  Go figure.  We moved to Cape Cod about a month ago and while quality beef is lacking here, there is an abundance of incredibly fresh seafood. He asked me to make him linguine with clam sauce, which turned into "how to use random stuff in your fridge".  Very easy, company-quality, and ready in 15 minutes.  Enjoy! Linguine with spicy red clam sauce 1 package fresh linguine (we used Bertoli) 1 lb fresh littleneck clams, in shell 1/2 large red pepper, chopped 1/4 cup chopped fresh parsley 2 tbsp lemon juice 1/4 cup dry white wine 3 tbsp olive oil 1 shallot, chopped 3 large cloves garlic, chopped 3 pickled hot cherry peppers, chopped 4-5 tomatoes on the vine, chopped with juices saved 1/2 tsp red pepper flakes ( to taste - a little goes a long way!) 1/2 tsp rosemary 1/2 tsp oregano Cook pasta according to directions In a large saute pan, heat oil over medium heat....

If you have never tried a “white” BBQ sauce, you haven’t lived yet!  Leave it to the South to mix mayo and vinegar, and cook with it!  This sauce was AMAZING on chicken – and on the leftover pork loin we had the next day.  Simply scrumptious – and simple too!   I originally served it over grilled chicken breasts that I pounded out a bit to thin them down, and simply seasoned with Salt and Pepper.  I brushed some of the sauce on for the last 5 minutes of cooking or so – it will curdle if you put it on from the start….. and I used the rest for a dipping sauce.  No pics – but hey, it’s a SAUCE for goodness sakes! Ingredients: 2 cups Mayo 1 cup Cider Vinegar 2 TBS Lemon Juice 3 TBS fresh ground pepper (sorry about that – your arm will be sore…) ½ TSP Salt ½ TSP Cayenne 2 TSP finely minced FRESH Rosemary – more or less to taste. I clove garlic, finely minced Instructions: Combine all ingredients in a bowl, and whisk thoroughly.   I threw mine in m...

This is a REALLY simple recipe, and you can interchange the ingredients with a variety of things.  For me, the combination of the roasted peppers, prosciutto, and the provolone cheese melting as the meat cooks was just sublime!  I used toothpicks to hold the roll together, it would be MUCH easier to tie it off every 2 inches or so with cotton cooks twine. Ingredients: About 1 lb of flank steak 1 package thin sliced prosciutto About 4 slices jarred roasted red peppers 4 or 5 slices thick cut provolone cheese Several leaves of  fresh basil Handful of spinach leaves Salt, pepper, garlic powder to taste Directions: Lay the flank steak out on a large piece of waxed paper, and fold it over to cover completely.  Hammer steak out with a meat mallet, till it is about ½ inch thick.  Lay out on a plate. Season with fresh kosher salt, fresh ground pepper, and just a sprinkling of garlic powder ( a little of this goes a LONG way) Lay Prosciutto strips out so entire steak is ...

So tonight was "what can I throw in a pan?" night.  After leaving my parent's house this weekend with a serious craving for gnocchi, I had Jer pick some up from the store.  We had mushrooms, sun dried tomatoes, cream, and ricotta in the fridge, and the rest is history.  You're looking at 15 minutes to a sinfully rich and delicious weeknight meal. Gnocchi with sun dried tomatoes and mushrooms Ingredients: 2/3 of an 8 oz jar of sun dried tomatoes in oil 1/2 of an 8 oz package of sliced portobello mushrooms 8 oz of half and half 3 tbsp white wine 1/2 cup ricotta 2 cloves garlic, pressed 2 tbsp chopped fresh basil 1 tbsp red pepper flakes (I added more for heat after serving) 2 tsp fresh rosemary, minced 1 package fresh gnocchi (avoid the frozen-- it has a mushy consistency) Prep: -Prepare gnocchi according to package directions; drain and place back in pot. Meanwhile: -In food processor, combine sun dried tomatoes, garlic, and about 2/3 of the half and half.  Process un...

This is a classic salad, and totally yummy!  The dressing has just the right balance of creaminess and spice.  It is a perfect lunch salad for company, or just when you feel like pampering yourself!  Make sure the avocado is nice and ripe ( push by the stem, and if it gives, it is ripe).  I cut up my eggs and avocado instead of leaving as slices - I like my salads mixed up! Enjoy! SHRIMP LOUIS 1 cup mayo 1 tbs lemon juice 3 tbs ½ and ½ 1 ½ tsp chili sauce (sriracha preferably, but I used red pepper in a tube - in the produce section of your grocery store.  One tbs = one whole red pepper with seeds.  VERY handy to have around!) 1 tsp prepared horseradish 1 tsp kosher salt ½ tsp Worcestershire sauce 2 heads butter lettuce, trimmed, separated and torn into bite size pieces 1 carrot shredded 4 pieces bacon, cooked crisp, and crumbled 1 lb cooked peeled shrimp 3 hard boiled eggs, quartered 1 avocado, peeled, pitted and sliced 3/4 cup halved cherry toma...

A private class at the Gray Goose Cookery! Made these for a private class of 13 women a week or so ago.  All are excellent, but the Chimichurri Provolone Toasts and the cold Mango Peach soup were the stand outs! Dan’s Killer Guacamole ·          3 avocados - peeled, pitted, and mashed ·          1 lime, juiced ·          1 tbs zest from lime ·          1 tsp kosher salt ·          1/2 cup minced shallot ·          3 tablespoons chopped fresh cilantro ·          2 roma (plum) tomatoes, diced fine ·          1 teaspoon minced garlic ·          1 pinch ground cayenne pepper (optional) Directions 1.      ...

Finished Dish Pan Seared Sea Scallops with Pineapple Coconut Mango Tequila Sauce Reduction Awesome Sauce This is a super simple dish – takes about 5 minutes to make, and tastes AMAZING.  Pick up a bottle of Robert Rothschild Farms Pineapple Coconut Mango Tequila Sauce – a truly tasty elixir that is as good on scallops as it is on pulled pork….(I served that at my son’s rehearsal dinner… awesome!)  Yum.  After the scallops are done, simply add about 1/2 cup of the sauce, and let thicken – it only takes a minute or two.  Pour over the scallops, and enjoy!  I served it over risotto, which made a creamy, tasty base, and some spinach on the side.  You could mix it all together on your plate and have some fun! Ingredients: 1 lb fresh sea scallops ½ cup Robert Rothschild Farms Pineapple Coconut Mango Tequila Sauce Salt and Pepper Scallops Pinch fresh kosher salt, and fresh ground black pepper Coat Scallops, reduce and serve 1 tbs light olive oil Procedure: Lightly...