Recipes

Hot Sauce Blend as many hot peppers as you have (a nice combination of padrons, serranos, habaneros). Add salt (a lot), vinegar, garlic, and sugar to taste. Optional: Add Roasted sweet peppers or smoked hot peppers. Peach and Tomato Gazpacho...
Blackened Tuna Steaks This recipe is from James Peterson’s “Fish and Shellfish” cookbook. Remember the blackened fish fad? It’s still fun to make, as long as you’ve got a good cast-iron skillet and reliable...
For recipes that call for corn off the cob, keep the following in mind: One ear of corn yields approximately three and half ounces of kernels, or about a half cup. Mexican Corn on the Cob Serves four. 8 ears of corn 1/2 cup mayonnaise (I use...
Debbie’s Broiled Bluefish It seems only appropriate that the recipes given today come from local sources. This first recipe is from the Seafood Shop and was published in “Fresh From the Farm” by Susan Meisel and Nathalie Sann....
Avocado Pear Smoothie     This recipe is from a Martha Stewart website.     Serves four. 1 ripe avocado, peeled, pit removed 1/2 cup silken tofu 1 cup pear juice 2 Tbsp. honey 1/2 tsp. vanilla 2 cups ice...
Open-Faced Sandwich of Spinach, Caramelized Onions, and Roasted Peppers     This recipe is from Deborah Madison’s book “Vegetable Literacy.” It would make a simple and delicious lunch. I suspect that using the best...
Leftover Brisket Tostadas     This recipe is more of a guideline. How much of the ingredients you use is up to you. I prefer more pico de gallo to meat. 1 lb. leftover brisket, shredded and warmed 1 package small corn tortillas...
    I gained four pounds in four days in Charleston. You could gain just as much from reading these recipes. Cheese Straws     This recipe is from the February-March issue of Garden and Gun.     No...
Cafe Brulot     Cafe Brulot is a fragrant, after-dinner drink from New Orleans. It is often served in restaurants, with a great show of flaming brandy drizzled down a curl of orange peel into your demitasse cup. I’m not giving...