1 beef brisket ( 3-4 lb.) 1-1/4 cups water, divided ½ cup chopped onion 3 garlic cloves minced 1 tbs. oil 1 cup ketchup 3 taps red wine vinegar 2 tbs. lemon juice 2 tbs. brown sugar 1 tbs. Worcestershire sauce 2 tsp. cornstarch 1 tsp. paprika 1 tsp. chili powder ¼ tsp. salt ¼ […]
[Continue reading...]Mushroom Phyllo Bundles
August 17, 2009 By
Mushroom Filling: 1 tbs. oil 1 garlic clove, minced 1 onion, chopped 1 ½ cups mushrooms ½ cup portobello mushrooms 1 tsp. thyme 3 ounces cream cheese, softened Phyllo Crust: 2 phyllo sheets, thawed and cut in half crosswise ¼ cup butter, melted ½ cup fresh bread crumbs Filling: Heat oil in a medium skillet […]
[Continue reading...]Danish Frikadeller
August 17, 2009 By
1 pound ground veal 1 pound ground pork (on the lean side) 1 medium onion, finely chopped 1 egg 1 tablespoon each, salt and pepper 2 tablespoons flour Water 1-2 cups 4 ounces butter or margarine Combine the veal and pork in a large bowl. Add the chopped onions. Make a well in the meat, […]
[Continue reading...]Crab-Stuffed Artichoke Hearts
August 17, 2009 By
12 canned artichoke hearts (Reese brand, two 14-ounce cans) 4 (6-ounce) cans lump crab meat 5 tbs. butter 2/3 cup finely diced bell peppers 1 cup fine diced onions 12 small fresh mushrooms, stems removed, caps thinly sliced 2 tbs. lemon juice 1 cup mayonnaise salt & pepper pinch cayenne pepper 1 ½ tsp. Romano […]
[Continue reading...]Bearnaise Sauce – Famous Steakhouse Version
August 17, 2009 By
½ cup butter 2 tbps tarragon vinegar 2 tsp. lemon juice 2 tsp. fine-chopped shallots 1 tsp. dried tarragon 2 large egg yolks ¼ cup water 2 tsp. chopped fresh tarragon Melt the butter in a small saucepan and keep warm. In another small nonreactive pan, combine the vinegar, lemon juice, shallots, dried tarragon, and […]
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17 August 2009 
Hot Spinach, Artichoke and Cheese Dip
August 17, 2009 By
Who doesn’t love spinach and artichoke dip? Every time I serve this dish or see it served at parties, there are never any leftovers. This version is cooked on the stove top without any baking time (unless you want a crusty top), so it’s not only delicious, it’s simple to prepare. Ingredients: 1-10 ounce package […]
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17 August 2009 
Zesty Guacamole
August 17, 2009 By
Avocados are one of my favorite foods and use them in many different dishes, even desserts! One of my all time favorite dishes to fix with avocados is definitely the mighty guacamole. I use guacamole as a dip with tortilla chips or vegetables and I also use it as a topping for fish, chicken and […]
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17 August 2009 
Creolina’s Crawfish Bisque
August 17, 2009 By
Creolina’s was a wonderful Cajun restaurant in downtown Fort Lauderdale near my former place of employment. All its food was wonderful, but the crawfish bisque was outstanding. I was able to get the recipe after it closed and sharing it so you can get addicted to it also. Note that you could use gulf shrimp […]
[Continue reading...]Chunky Tomato-Basil Bisque
July 24, 2009 By
I recreated this comforting Tomato Basil Bisque from the awesome version I used to love at the now-shuttered Dan Marino’s Town Tavern, a popular downtown Fort Lauderdale restaurant. While it uses canned tomatoes, the vibrant punch of flavor from the fresh basil makes this soup taste like it’s made from farm-fresh tomatoes. Fun fact: It […]
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