Recipes

(I went in a nostalgic/ Norman Rockwell-ish vein with this recipe using commonly found supermarket ingredients like Pepperidge Farm Corn Bread Stuffing Crumbs and Jimmy Dean bulk pork sausage. At the same time the kale and dried cranberries give the stuffing a current and colorful appeal. The end result is both traditional and very tasty – exactly what I think Thanksgiving dishes should be. 12 tablespoon butter may seem like a lot in this recipe, but I’ve learned over the years that stuffing tastes best when it is buttery!)   1 bag (14 ounces) Pepperidge Farm Corn Bread Stuffing Crumbs...

2 tablespoons unsalted butter 3 scallions, trimmed and tender white and green parts thinly sliced 3 cups fresh or frozen corn kernels, defrosted if frozen 1/3 to ½ cup heavy cream 1 1/2 ounces freshly grated Parmigiana-Reggiano cheese Fleur de Sel & Kampot Pepper seasoning blend   Melt the butter in a medium size skillet over medium heat. Add the scallions and cook until just beginning to wilt, 2 to 3 minutes. Add the corn kernels and continue to cook, stirring occasionally, until the corn is almost tender, 3 to 4 minutes. Add 1/3 cup of the cream and continue...

2 Delicata squashes 2 1/2 teaspoons Autumnberry Salt 2 tablespoons maple syrup 3 tablespoons extra virgin olive oil For 2-ounce balls of fresh Burrata cheese, or one 8-ounce ball, quartered, at room temperature 1 ounce microgreens Syrupy balsamic vinegar, for drizzling   Preheat the oven to 375 F. Line a small roasting pan with aluminum foil. Cut the Delicata squashes in half lengthwise. Scoop away all the seeds and any stringy pulp. Arrange the halves, flesh-side-facing up, in the roasting pan. Combine the Autumnberry salt, maple syrup, and olive oil in a small mixing bowl. Spoon a generous tablespoon on...

If you aren’t traveling in real time to Greece this summer, you can bring a taste of Greece to your table with this dish. A Greek Farmer’s (Horatiki) Salad that savors the best of summer gardens and Farmer’s markets. The salad is great on it’s own, but topped with the grilled lemon-oregano chicken, it becomes a special summer meal bursting with flavor.   Grilling Method: Direct/Medium Heat Serves  4-6   4          boneless skinless chicken breast halves             Olive oil   Lemon Oregano Wet Rub: 2          large cloves of garlic, minced             Zest of two lemons 1          teaspoon coarse sea...

This simple steak butter features the Fleur de Sel and Kampot Pepper and it takes your favorite grilled steak from ordinary to extra-ordinary when you mix in grainy Dijon mustard and Worcestershire sauce. Be sure to make the Steakhouse Butter at least two hours before you grill the steaks so that it can set up in the refrigerator before topping the steak.   Grilling Method: Combo/Medium Heat 4          Bone-in strip steaks, at least 1-inch thick Extra-Virgin Olive oil The Seasoned Pantry Fleur de Sel and Kampot Pepper             Parsley, chopped for garnish   Five minutes before grilling, wrap meat in...

Some days, there is nothing like a hot rich beefy Shake Shack burger topped with melty American cheese squished between a soft potato bun. And, now you can make your own copycat version at home. At Shake Shack, the burgers are griddled, and if you have a backyard griddle, smash away! But you can achieve the same flavors using a hot grill too!   Makes 4 burgers   Grilling Method: Direct/Medium Heat   1          pound 80/20 ground chuck, brisket and short rib mix, or your favorite pre-formed burgers such as Pat Lafrieda, or Schweid & Sons pre-formed burgers The...