NEW RECIPES

GREEK STYLE SQUID/CALAMARI Everyone loves crispy breaded calamari, which I always order when dining out. At home I often opt for a pan seared version as this is, frying squid is messy and uses a lot of oil. Searing the calamari is a healthier alternative, easier and just as flavorful. Use frozen squid, already sliced, rings and tenticles. This is a So. Florida Greek recipe as there lots of Greek markets and Greek inspired recipes on many menus. I'm using the creamiest fr

OLD SCHOOL BAY SCALLOPS This is a weekly diinner at our house, Bay Scallops are easy to find frozen and very affordable. The key isto rinse them well, pat dry and saute quickly over a pretty high flame. BAY SCALLOPS - Recipe (serves 2). 12 ounces, defrosted bay scallops rinsed and dried with paper towels 1/4 cup fine bread crumps mixed with a 1/2 teaspoon of kosher salt or Old Bay seasoning. 2 tablespoons of extra virgin olive oil METHOD Shake the scallops with the seasoned

FRENCHY LEEKS This a take on a classic french leek recipe, it is easy, decadent and very tasty. Use slender leeks about 1 inch in diameter. The cooked leeks will last several days refrigerated and reheat very well FRENCHY LEEKS - Recipe (serves 4) 4-6 leeks, cut in 1 inch lengths, using all the white part and 1 inch of the lighter green and soak in cold water for 1 hour to to remove any sand, then drain. 2 tablespoons duck fat or sweet butter or a combo of butter and olive o

SOUTH FLORIDA SMOKED FISH PATE Dolphins are an unexpected added treat wintering in Florida, magestic and awesome as they swim by almost dailly in pairs or pods frolicking in the sea right in front of us, truly amazing! A version of this dip, spread, or pate as I call it, appears on most local restaurant menus. It is simple to prepare and a perfect starter or cocktail hour hors d'oeuvres. Any dry (cooked) smoked fish will work. I'm using Amberjack, freshly smoked from Ted Pete

CLAMS CASINO I love Clams, they are perhaps my absolute favorite, we grew up in Northport Long Isalnd when clams were 60 for a dollar. We always had them grilled over hot coals until they popped open, served with my father's signature butter sauce, they were the family fave and we ate copious amounts of them regularly. Now clams are pricey and clams casino is the perfect way to enjoy them without having to buy dozens of them. The trick is to open them, my easy method is bel