The Lifestyle Magazine of The Eastern Shore
SoDel Concepts’ Ronnie Burkle delivers Spring flavors straight from Italy with his fresh tagliatelle with prosciutto & peas
For the pasta
1½cups type 00 Semolina flour
2 eggs
2 Tbsp EVOO
Pinch of sea salt
Instructions
In a bowl, add the flour and make a well. Crack the eggs into the well and add EVOO and pinch of sea salt.
Recipe by Rick Vach
Longboard Café
Ingredients (makes 4-6 tacos):
1 lb jumbo lump crabmeat
6-inch soft flour or corn tortillas (4 to 6 total)
½ lb applewood smoked bacon, cooked and chopped coarsely
6 oz romaine or iceberg lettuce, chiffonade cut
2 to 3 ripe Roma tomatoes, diced
6-8 oz orange-saffron aioli (recipe follows)
1 tsp butter or canola oil
Pinch salt &
Recipe by Chef Carlos Rubio, Catch 54
Photo by Grant L. Gursky
Ingredients2 cups heirloom cherry tomatoes2 ears of corn, grilled1 small shallot, shaved¼ cup English cucumber, shavedThymeParsleyBasilSalt and pepper to taste
Brown sugar vinaigrette¼ cup EVOO¼ cup apple cider ¼ cup brown sugar
InstructionsCombine all ingredients in a bowl. Sprinkle tomato mixture; add salt and pepper.
Recipe by Chef Andrew Feeley, Bluecoast Seafood Grill and Raw BarContributing chef to this feature: Doug Ruley, VP and corporate chef, SoDel Concepts
Photo by Grant L. Gursky
INGREDIENTS:
FOR COLOSSAL CRAB CAKE½ lb fresh crab claw meat½ lb fresh colossal crabmeat¾ cup mayonnaise¼ cup fresh, ground bread crumbs1 egg, beaten1 Tbsp yellow mustard1 pinch Old Bay1 oz vegetable oil
FOR CREAMED CORN3 ears fresh,