The Lifestyle Magazine of The Eastern Shore
James Beard Finalist Chef Harley Peet shares elevated recipes from his personal collection
Photo by Deb Lindsey
Smoked Oyster Soup with local wild diver oysters lightly smoked with cherrywood, celery onion, bacon, Yukon gold potato, chives and warm milk foam
INGREDIENTS
1 each large yellow onion, diced
1 each whole lemon
4 ribs celery, diced
2-3 Yukon Gold potatoes peeled,
Add These Three Appetizers to Your Playbook
Recipes and Photography by Nicole Davis and Sheila Konen
Fall can only mean one thing — game days are back! And what’s football without some delicious food to watch it with?
Many game-day classics, like nachos, hot dogs and sliders, are heavy on the carbs and fat. And while there’s nothing wrong with indulging,
Recipe by Brittany Lindsey
(Serves 4)
INGREDIENTS:
• 2 lb jumbo white shrimp, peeled & deveined
• 1 stick unsalted butter
• 2 Tbsp flat-leaf parsley, chopped
• 3–4 leaves of basil, sliced thin
• 4–5 large cloves garlic, minced
• 5–6 medium zucchini, spiralized into thin strings (make sure what you buy fits your spiralizer)
• 1 lemon (zest &
Recipe by Phil Cropper
Photo by Grant L. Gursky
For The Sauce
2 dried, mild red chilies, such as New Mexico*, seeded and torn into large pieces
(wear rubber gloves)
1/3 cup red-wine vinegar
¼ cup whole blanched almonds
2/3 cup olive oil
2 slices firm, white sandwich bread
1 medium onion, chopped
3 large garlic cloves,