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Recipes
Potato Basil Frittata
By joanmarie
Heat the oven to 350 degrees F
- 8 tablespoons (1 stick) unsalted butter, divided
- 2 cups peeled and 1/2-inch diced boiling potatoes (4 potatoes)
- 8 extra-large eggs
- 15 ounces ricotta cheese
- 3/4 pound Gruyere cheese, grated
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup chopped fresh basil leaves
- 1/3 cup flour
- 3/4 teaspoon baking powder
Seared Scallops with Tomato Water, Lime, and Mint
By joanmarie
Making tomato water sounds fancy, but all you’re doing is collecting the juices that weep from chopped ripe tomat...
- 1 pound tomatoes, preferably Sun Golds, chopped
- 3/4 teaspoon kosher salt, plus more
- 1 tablespoon vegetable oil
- 12 sea scallops (about 1 lb.), side muscle removed, patted dry
- Lime wedges (for serving)
- 1/4 cup fresh mint leaves, preferably peppermint, torn
ITALIAN BAKED CHICKEN AND PASTINA
By joanmarie
Preheat the oven to 400 degrees F
- 1 cup pastina pasta (or any small pasta)
- 2 tablespoons olive oil
- 1/2 cup cubed chicken breast (1-inch cubes)
- 1/2 cup diced onion (about 1/2 a small onion)
- 1 clove garlic, minced
- 1 (14.5-ounce) can diced tomatoes with juice
- 1 cup shredded mozzarella
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup bread crumbs
- 1/4 cup grated Parmesan
- 1 tablespoon butter, plus more for buttering the baking dish
CHICKEN SATAY WITH PEANUT SAUCE
By joanmarie
Marinade: Combine the yogurt, ginger, garlic, and curry powder in a shallow mixing bowl, stir to combine
- Marinade:
- 1 cup plain yogurt
- 1 teaspoon freshly grated ginger
- 1 teaspoon minced garlic
- 1 tablespoon curry powder
- 1 1/2 pounds skinless, boneless chicken breasts, cut into strips
- 20 wooden skewers, soaked in water 30 minutes
- Vegetable oil, for grilling
- Butter lettuce leaves
- Fresh cilantro leaves
- Peanut sauce, recipe follows
- Peanut Sauce:
- 1 cup smooth peanut butter
- 1/4 cup low-sodium soy sauce
- 2 teaspoons red chili paste, such as sambal
- 2 tablespoons dark brown sugar
- 2 limes, juiced
- 1/2 cup hot water
- 1/4 cup chopped peanuts, for garnish
Cajun Scallops and Rice
By joanmarie
Melt the butter in a medium saucepan over medium heat
- 2 tablespoons unsalted butter
- 3 scallions, sliced (white and green parts separated)
- 1 jalapeno pepper, seeded and chopped
- 1 cup white rice
- 1 bay leaf
- Kosher salt
- 4 cups frozen chopped greens, such as collards and/or kale (about 10 ounces), thawed and squeezed dry
- 1 pound medium sea scallops (about 20), "foot" muscles removed
- 1/2 teaspoon Cajun seasoning
- 2 tablespoons vegetable oil
- 1/2 cup chopped fresh parsley
- Lemon wedges, for serving
SPICY LOBSTER PASTA
By joanmarie
Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente
- 12 ounces spaghetti
- Kosher salt
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large shallot, finely chopped
- 1 teaspoon crushed red pepper flakes
- 1 pound cherry and/or Sun Gold tomatoes, halved
- 1 pound picked cooked lobster meat or cooked large shrimp
- Freshly ground black pepper
- 1 teaspoon finely grated lemon zest
- Lemon wedges (for serving)
Spaghetti with Clams and Crispy Bread Crumbs
By joanmarie
Step 1 In a medium skillet, combine the panko with 1 tablespoon of the olive oil and toast over moderate heat, ...
- 1/4 cup panko
- 1/4 cup plus 1 tablespoon extra-virgin olive oil, plus more for drizzling
- Kosher salt
- Freshly ground pepper
- 2 large garlic cloves, thinly sliced
- 3 dozen Manila clams or cockles, scrubbed
- 1 cup dry white wine
- 1 pound spaghetti
- 1 teaspoon finely grated lemon zest
- 3 tablespoons fresh lemon juice
- 2 1/2 tablespoons finely grated mullet bottarga (optional; see Note)
- 1 teaspoon crushed red pepper
- 2 tablespoons finely chopped thyme
- 2 tablespoons finely chopped rosemary
- 2 tablespoons finely chopped parsley
Grilled Clams with Garlic (Butter) and Lime Grilled Clams with Garlic (Butter) and Lime
By joanmarie
Melt butter and add the garlic, red chili flakes, and parsley
- 2 2/3 tablespoons I Can't Believe It's Not Butter
- 3 cloves garlic, peeled, thinly sliced
- 1/2 teaspoon crushed red chili flakes
- 2 tablespoons parsley, minced
- 24 littleneck clams, well washed
- Juice of 1 lime
Party Franks Recipe
By joanmarie
In a saucepan, saute onion in oil until tender
- 3/4 cup chopped onion
- 2 tablespoons vegetable oil
- 1 cup ketchup
- 1/2 cup water
- 1/2 cup cider vinegar
- 2 tablespoons sugar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons honey
- 2 teaspoons ground mustard
- 2 teaspoons paprika
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon hot pepper sauce
- 1 large lemon, sliced
- 2-1/2 to 3 pounds miniature hot dogs or smoked sausage links
LEMONY STUFFED MUSHROOMS
By joanmarie
HEAT BROILER IN LARGE BOWL, COMBINE 2 TABLESPOONS OF THE LEMON JUICE, AND THE OIL
- 1 MEDIUM LEMON JUICED (USE 4 TABLESPOONS)PLUST GRATED ZEST 2 TEASPOONS
- 1 TABLESPOON OIL, OLIVE, EXTRA-VIRGIN
- 12 LARGE WHITE MUSHROOMS
- 12 1/2 OUNCE CAN GARBANZO BEANS (CHICKPEAS)
- 3 TABLESPOONS PARMESAN CHEESE
- 6 GRAPE TOMATOES THINLY SLICED
- CRACKED BLACK PEPPER