We get more and more demands for hors d’oeuvres. This is a selection of a buffet we have done lately. These small cups have a pretty big effect on the guests. Continue reading Hors D’oeuvres Selection
As any shell fish the crabs have to be alive when you buy them. If you see them make thin bubbles, that means that they are hungry. So they have been around for a wild. When back in the kitchen wash them under running water. It is to remove any pieces of woods, seaweed etc… … Continue reading Blue Crab Bisque
Long time ago, they were use to cover the really strong gamy smell and flavors of the hunted wild animals. Often today they are misused and cover the original flavor of the ingredients that they suppose to enhance. As any other “enhancer” ingredients, the quality of the spices is going to change the amount that … Continue reading Spices
For the spring roll, use the left over (if there is any) from a picnic or ribs. The apple are cut into wedges and then slowly cooked in a mix of honey, butter, lemon juice. The fact to overcook the apple will release whole their water and concentrate their flavor. Shred the pork meat and … Continue reading Slow Smoked Cooked Pork and Caramelized Apple Spring Roll, Curried Lentil Dipping.
These mini ricotta tarts in the smelt so good. I like the French/Italian Riviera taste and smell of this dessert. Very easy to make. For the shell, I use a normal sweet dough. But a dough for lemon or key lime pie would totally make the trick. For the filling, mix very well the ricotta, … Continue reading Ricotta, Pine Nuts, Lemon Zest Tart