Jumbo Shrimp-Watermelon Salad with Aged Gouda, Pine Nuts, Pea Shoots and Sweet-Herb Vinaigrette
Recipe by Chef Matthew Cornelius, HookedPhoto by Grant L. Gursky FOR VINAIGRETTE 2 bunches basil 3 bunches parsley 2 oranges, for zest 2 cups olive oil 1 cup Champagne vinaigrette ¼ cup sugar MAKE THE DRESSINGPick all of the herbs off of the stems. Zest the Oranges. Add herbs, orange zest, Champagne vinaigrette, olive oil […]
Charred Broccoli Salad
With Pickled Onion, Candied Cashews, Spicy Mayo & Soy-Ginger Recipe by Chef Scott Viselli, Northeast Seafood KitchenServes 4Prep Time: 20-30 minutes FOR THE PICKLED ONIONS:• 1 red onion• 1 cup red wine vinegar• 1 cup sugar• 2 Tbsp salt Thinly slice onion on a mandolin. Combine sugar, salt and vinegar in a saucepot and bring […]
Butternut Squash & Crab Bisque
Recipe by Chef David Wells, EVO Public House Ingredients1 lb lump crabmeat3 butternut squash, roasted1 large carrot, diced2 celery ribs, diced3 shallots, minced2 Tbsp thyme, chopped1 Tbsp sage½ tsp cinnamon¼ tsp nutmeg¼ tsp ginger1 qt half and half1 qt heavy cream¼ cup maple syrup½ tsp poultry seasoning1 stick butterSalt and pepper to taste DirectionsSplit butternut […]
Chickpea & Escarole Soup
Recipe by Chef Andy Feeley, Bluecoast Seafood Grill & Raw Bar Ingredients ¼ cup olive oil 1 cup medium-chopped onion 1 Tbsp minced garlic 1½ tsp minced fresh thyme leaves (or ½ tsp dried thyme) 1½ tsp minced fresh oregano or sweet marjoram (or ½ tsp dried) 8 cups coarsely chopped well-rinsed and drained escarole […]