Tuesday, December 30, 2014



"A wonderful seafood stew! Serve with a loaf of warm, crusty bread for
sopping up the delicious broth!"
Original recipe makes 12 to 14 servings

2 onions, chopped
2 cloves garlic, minced
1 bunch fresh parsley, chopped
2 (14.5 ounce) cans stewed tomatoes
2 (14.5 ounce) cans chicken broth
2 bay leaves
1 tablespoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 cup water
1 1/2  cups white wine
1 1/2 pounds large shrimp - peeled and deveined
1 1/2 pounds bay scallops
18 small clams
18 mussels, cleaned and de-bearded
1 1/2 cups crabmeat
1 1/2 pounds cod fillets, cubed



Over medium-low heat melt butter in a large stockpot, add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft.

Add tomatoes to the pot (break them into chunks as you add them). Add chicken broth, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cover and simmer 15 minutes.

Stir in the shrimp, scallops, clams, mussels and crabmeat. Stir in fish, if desired. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until clams open. Ladle soup into bowls and serve with warm, crusty bread!

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Tuesday, August 12, 2014

BLT Wedge Salad

2 heads romaine lettuce
1 cup diced tomatoes
1/4 cup garlic herb mayonnaise
1 tablespoon white balsamic vinegar
1 teaspoon water
1/3 cup bacon pieces

  • Trim 1/4-inch off bottom of romaine; cut in half lengthwise.
  • Halve tomatoes.
  1. Whisk mayonnaise, vinegar, and water until thoroughly blended.
  2. Place romaine on serving plates, drizzle with dressing and top with tomatoes and bacon.
  3. Serve.
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Wednesday, July 16, 2014

Shrimp Diablo (spicy)


2 pounds shrimp, peeled and deveined
2 teaspoon black pepper
1 teaspoon pepper flakes
2 teaspoon garlic power
1 teaspoon coriander
1 teaspoon paprika
1 teaspoon sea salt
3 stalk celery (diced)
1 large onion chopped
2 tablespoon Olive oil
1 tablespoon butter


1.       Rinse and season shrimp with seasoning
2.       Heat sauté pan on medium and add olive oil and butter
3.       Add diced celery, stir, cover and let cook for 4-5 minutes or until it starts to get translucent
4.       Add chopped onion cook for another 3 minutes
5.       Add shrimp, toss until cooked for a few more minutes
6.       Remove from heat and serve

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Friday, July 4, 2014

Drunken Polish Hoagies


1 (12 ounce) can beer
1 large onion, diced
1 red sweet pepper
1 yellow sweet pepper
Polish sausage (sliced)
2 teaspoons red pepper flakes
1 teaspoon garlic powder
1 teaspoon salt
½  teaspoon ground black pepper

1.       Set a Skillet on medium heat, add 2 tablespoons of oil to coat the bottom
2.       Once the pan is hot, add the sliced polish sausage and stir fry for 5 minutes.
3.       Add sweet peppers, onions and seasoning (salt & pepper, garlic powder, red pepper flakes) and stir fry for another 2 minutes
4.       Pour in half the can of beer and cover for 3 minutes to steam
5.       (Enjoy the other half while it cooks)  J
6.       Remove cover and reduce heat, let simmer until the liquid evaporates
7.       Serve on hoagies rolls

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Thursday, July 3, 2014

Bang Bang Shrimp

Since the very first time, I tried these at Bone Fish Grill, I’ve been playing with the recipe to get the taste perfect, and the result is AMAZING. It’s a perfect starter for having friends over, its super easy and taste just like your waiter just delivered it to you - very delicious!

½  cup mayonnaise
¼  cup Thai-style sweet chili sauce
3 dashes Sriracha hot chile sauce, or to taste
½  cupcorn starch, or as needed
1 pound medium shrimp, peeled and deveined
oil for frying
8 lettuce leaves
1 bunch green onion, chopped, or to taste



1.       Whisk mayonnaise, sweet chile sauce, and Sriracha hot sauce together in a bowl.
2.       Place cornstarch in a shallow bowl.
3.       Gently press shrimps into cornstarch to coat; shake off any excess.
4.       Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
5.       Working in batches, cook the shrimp until they are lightly browned on the outside and the meat is no longer transparent in the center, about 3 to 5 minutes. Transfer to paper towels to drain.
6.       Put cooked shrimp in a bowl and pour chile sauce mixture over the shrimp. Toss gently to coat.
7.       Line a serving bowl with lettuce leaves.
8.       Pour shrimp into bowl and top with green onion.
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Tuesday, July 1, 2014

Cassava (Yuca) Pone

Mmm pone. A delectable childhood memory. It's a cross between pudding and cake and a halleluah with every bite.  Pones are made from root vegetables, cassava (yuca) sweet potato, carrots or pumpkin.
Cassava is excessively dry when in its raw state, once baked it melts and it becomes a wonderful tasti treat. 


4 cups grated cassava
1 cup grated coconut (or dry flakes)
1 1/4   cup brown sugar
1 teaspoon ground all spice
½ teaspoon nutmeg
2 tablespoon melted butter
1 cup milk
1 cup coconut milk
1 teaspoon baking powder
2 teaspoon vanilla
1/4 cup raisins (optional)
1 teaspoon ground cloves
½ cup seedless raisins (optional)
½ teaspoon salt
1 teaspoon ginger
1 teaspoon nutmeg
1 teaspoon cinnamon

1.     Preheat oven to 350°F (180°C)
2.     Grate the cassava, the coconut, and spices, etc.
3.     Mix together the cassava, coconut, sugar, raisins, spice and nutmeg.
4.     Cut in the butter until melted.
5.     Stir in the milk.
      6.     Add baking powder, vanilla essence, clove, and the raisins and Mix well.
      7.     Pour into a well greased 9” × 9” (23cm × 23cm) loaf pan.
8.     Bake for 1 hour in a moderate oven or until crisp and brown.
9.     Cool and cut in into bars.



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Monday, June 2, 2014

Sweet Potato Pone



4 pounds sweet potatoes, peeled
 1 pound yellow yam, peeled (optional)
 3 packets Grace Coconut Milk Powder
 4 cups warm water
 2 ounces Grace Helo Margarine
 1 cup raisins, soaked
 1/4 cup Cornmeal
 1/4 cup flour
 1 tablespoon nutmeg
 1 pound dark sugar
 1 tablespoon mixed spice
 1 tablespoon vanilla
 1 tablespoon cinnamon powder
 1 teaspoon salt
 1 cup wine
 2 tablespoons rum



1.       Grate sweet potatoes and yam and set aside.
2.       Dissolve Coconut Milk Powder in warm water, melt Margarine.
3.       Combine grated sweet potatoes, yam, soaked raisins, Cornmeal, flour and dark sugar in a large pudding pan or a bowl.
4.       In another bowl, combine the Coconut Milk, melted Margarine, mixed spice ,vanilla, nutmeg, cinnamon powder, salt, wine and rum and mix well.
5.       Add the liquid ingredients to the grated potato mixture and stir well.
6.       Scrape the mixture in a greased dutch pot lined with banana leaf, pudding pan, or a baking tin
7.       If baking it authentic style over a wood fire: Place over a three stone wood fire Place a flat baking sheet with lit charcoals on top of the baking container.  Bake for about 1 hour and 15 minutes.
8.       Or if you are new aged and want to bake it in your oven:  Preheated oven at 350⁰ degrees and Bake for 1hr 15mins.
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