by user | Aug 9, 2016 | Recipes, Snowbirds
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 ½ cup golden raisins, soaked in warm water...
by user | Aug 9, 2016 | Recipes, Snowbirds
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! Ingredients 5 each whole eggs 1 cup blended oil...
by user | Aug 9, 2016 | Recipes, Snowbirds
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 shelled pistachios 1/4 cup ground turmeric In a medium size dry sauté pan...
by user | Aug 9, 2016 | Recipes, Snowbirds
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 (about 5 ounces), pitted and minced 1/2...
by user | Aug 9, 2016 | Recipes, Snowbirds
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 combine above ingredients and marinate in the fridge for up to 3...
by user | Aug 2, 2016 | Snowbirds
So why Snowbirds? Growing up in North Central Ohio only a few miles from the amazing Lake Erie; Spring, Summers and Fall provided us with a bountiful amount of natural beauty and flavors. Locally grown vegetables, artisan cheeses, maple syrup, fruits (including wine...
