February
Weeknight dinners are a breeze when you plan ahead. We’ve picked more than a week’s worth of easy, affordable and delicious meals from Food Network stars that are perfect for chilly winter nights.Weeknight dinners are
Read more...August
Chef Jamie McFadden presents Puttanesca “Starter” Yields Sauce for 1 pound of prepared pasta ½ cup Italian olives, pitted & chopped 1 tsp crushed red pepper ½ cup green olives, chopped 2 tsp black pepper
Read more...August
Fava Bean and White Truffle Ailoi 16 servings This delicious combination is the perfect substitute for the typical butter you serve on your Holiday table and pairs beautifully with Freshly Baked Bread from Olde Hearth!
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French West Indian Curry Rub 10 servings 1/4 cup Brown rice, uncooked 1/4 cup whole cumin seeds 1/4 cup whole coriander 1 tbsp mustard seeds 1 tbsp black peppercorns 1 tsp whole cloves 3 tbsp
Read more...August
Caper Tapenade for Lamb 4 servings 1/2 cup flat-leaf parsley leaves, chopped 1/4 cup mint leaves, chopped 1/4 cup extra-virgin olive oil 2 tablespoons capers, drained 1/8 teaspoon crushed red pepper 1/2 cup assorted olives
Read more...August
Florida Frog legs, Buffalo Style 4 Servings By Chef Jamie McFadden Marinade Ingredients 8 frog legs 2 cups Milk 2 cups buttermilk 1/2 teaspoon salt 1/2 teaspoon coarse black pepper In a medium size bowl
Read more...November
Year after year Central Floridians anticipate the beginning of fall and the slightly cool evening temperatures that accompany. Windows begin to open in the late afternoons, and the thought of “heating up the kitchen again”
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HAPPY ST. PATRICK’S DAY! 4 tablespoons of unsalted butter 2 medium sized leeks 3 large potatoes, washed & peeled 1 cup chicken broth 2 cups of heavy cream
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It’s been 20 years since Orlando Food Critic Scott Joseph raved about my Maryland Crabcakes at my MiMi’s Cafe in Longwood, Florida. Since then I have been asked two dozen times for this coveted recipe,
Read more...December
4 servings Ingredients 4 each 6-7 oz. Sirloin Steak “Filets” Sea Salt and Cracked Black Pepper 12 oz. Bacon, Diced 3 cups “Barefoot Farmer” Collard Greens, blanched and chopped 2 tbsp Olive Oil 1/2 Sweet
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