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Over the years, my husband, A. Neville Cutting, owned or was involved in a variety of restaurants in South Florida. The restaurants ranged from a 'Speak Easy' where you had to knock to be invited in, to Seafood, Italian, Homemade Ice Cream Shop (and so much more) and Steakhouse Restaurants.  Both Neville and I have had recipes published over the years. The recipes here are in no particular order...just some of our favorites from the restaurants and creations that were just so good they had to be shared.  As I continue to find more of our favorites, I will post them, come back often. You are welcome to print them for your personal use to enjoy, but they are not allowed to be published.  

Bete Noire (Black Death) or Death by Chocolate
serves 10 if you want to kill them or 20 very narrow slices...and they will still try to finish there narrow slice!!!
preheat oven to 350 degrees

1/2 cup hot water
1 cup of sugar
8 oz unsweetened chocolate, chopped into fine pieces
4 oz bittersweet chocolate, chopped into fine pieces
1 cup unsalted butter softened
5 large eggs, room temp
1/3 cup of sugar
1 cup heavy cream
10 oz white chocolate bits
1/2 cup Amaretto
cocoa powder
raspberry or strawberries for garnish 

Butter a 9" round cake pan and line it with buttered parchment paper. Cut the parchment paper the size of the bottom of the pan and butter the paper both sides. Lightly butter the sides of the pan.   

Combine the hot water and 1 cup of sugar in a pan and bring to a boil. Boil for 2 minutes. Remove from the heat and add the chocolates. Stir until melted. 

Cut the butter into small pieces & add to the  chocolate, one piece at a time, waiting until each is melted before adding the next. This will take about 10 minutes to incorporate all the butter.  

With an electric mixer beat the eggs with 1/3 cup of sugar for about 5 minutes. Then add to the chocolate mixture and             hand whisk gently until it is just combined. Do not over-mix or you will deflate the cake. 

Pour the batter into the prepared pan. Set the cake in a water bath...bain-marie...I use a cookie sheet with sides and about 1/2-1 cup of water surrounding the prepared pan. 

Cook at 350 degrees for 25-30 minutes or until cake is just set. Cool on a rack for 10 minutes and then invert onto a cake platter.  

Scald the cream (bring just to a boil) in a saucepan. Remove from the heat and add the white chocolate. Stirring until melted and smooth. Add the Amaretto and whisk to blend.  

To serve, cut the cake into wedges, place, the cake atop a pool of the sauce, and dust the whole plate with cocoa powder. Add a few strawberries or raspberries to the side of the cake and enjoy.


Shrimp Salad w/ Peanuts 
Great salad from the 'Fish House 5' Restaurant in Ft Lauderdale. Very colorful and always a hit.
2/3 cup peanut oil
2 T white vinegar
2 T orange juice
2 T finely chipped chutney 
1 clove of garlic, crushed
1 tsp salt
1 tsp curry  powder
1/4 tsp hot sauce
5 small heads Bibb lettuce, quartered
1 1/2 lb. small coked shrimp, cleaned
1-2 small cans (to taste) Mandarin oranges, drained
 2 medium, peeled red onions, thinly sliced
1 green pepper, sliced into thin strips
2/3 cup cocktail peanuts 
Combine peanut oil, vinegar, orange juice, chutney, garlic, salt, curry powder, and hot sauce in a jar and cover. Shake well. Place lettuce, shrimp, oranges, onions, green peppers and peanuts in a salad bowl and toss. Shake the dressing and pour over the salad mixture. Toss lightly and serve immediately. Serves 4-6.

Pita Triangles w/Herbs   
4 snack size pita breads (about 5"-6" in diameter) 
8 T (1 stick) Butter-unsalted and melted
1 T fresh rosemary or 1 tsp dried
1 T fresh oregano or 1 tsp dried
1 T fresh thyme or 1 tsp dried
Combine butter and herbs and let stand for 1 hour. Preheat oven to 300 degree. Slice the bread open and brush with the herb
butter. Cut each circle into 6 wedges and put on backing sheet with a parchment paper liner. Bake for 18-20 minutes until crisp.

Mocha Cookies
From the Bakery section of our Ice Cream's the soft and smooth type of cookie.

4 oz. unsweetened chocolate, chopped
3 cups semisweet chocolate chips
1 stick unsalted butter, cut into bits
1/2 cup all -purpose flour
1/2 tsp double-acting baking power
1/2 tsp salt
4 large eggs at room temp.
1 1/2 cups sugar
1 1/2 T instant espresso power (if you can only find instant espresso coffee put it through a blender for a minute). I have also used instant cappuccino power when I could not fine espresso power. 
2 tsp vanilla

In a metal bowl set over a saucepan of simmering water melt the unsweetened chocolate, 1 1/2 cups of chocolate chips and the butter, stirring until the mixture is smooth, and remove the bowl from the heat. 

In a small bowl stir together the flour, baking power, and salt. In another bowl, beat together the eggs and sugar until the mixture is thick and pale, then beat in the espresso power and vanilla.

Fold the chocolate mixture into the egg mixture, then fold in the flour mixture and stir in the remaining 1 1/2 cups chocolate chips. Let the batter stand for 15 minutes. 

Drop the batter in heaping tablespoons onto baking sheets lined with parchment paper. Bake at 350 degrees. Place each cookie sheet on the middle rack in the oven for 8-10 minutes....or until they are puffy and shiny and cracked on top. Let the cookies cool on the baking sheet and then transfer to racks. Let them cool completely...ya right!!!  

Baked Chicken Breasts w/Parmesan-Garlic Crust

1 cup bread crumbs (Italian or fresh)
½ cup grated Parmesan cheese
2 tbs EVOO
3 cloves garlic, minced
½ tsp salt & pepper
4 boneless, skinless chicken breasts
¼ cup chopped fresh basil
¼ cup mayonnaise
Lemon wedges for serving

Heat oven to 425 degrees. Combine breadcrumbs, Parmesan, garlic, oil, salt and pepper to taste in bowl.
Place chicken breasts on cookie sheet, pat tops dry.
Combine basil and mayo in small bowl.
Slather mayo mixture all over the top of the breasts, sprinkle then press in the breadcrumb mixture.
Bake 18-22 minutes or until the meat thermometer reaches 160 degrees when placed in the center of the breast.
Serve with lemon wedges.


Organic Greens w/Sherry Vinaigrette ... Mix greens of choice with fresh herbs and vinaigrette

Sherry Vinaigrette
½ cup EVOO
¼ cup Sherry Vinegar
1 tbs Seasoned Rice Vinegar
1½ tbs Dijon Mustard
1 clove garlic minced
Salt and pepper to taste
¼ cup crumbled Feta cheese

Mix all in Bowl and use as much as you wish on the greens save the rest for another salad or marinade for chicken.


Honey-Sesame Pork Tenderloin serves 4-6

2 tbs sesame seeds toasted and set aside
1 tbs EVOO
2 pork tenderloins (about 1 lb each)
Salt and pepper to taste
½ cup honey
½ cup cider vinegar

Heat EVOO to med-high, just too smoking point.
Pat pork dry and season with salt and pepper.
Sear on all sides for about 5-8 minutes.
Reduce heat to medium and add the honey and vinegar cook and turn to coat, until mixture is syrupy and center of pork reads 145 degrees on thermometer, about 10 minutes.
Transfer to cutting board and let rest for 5 minutes tented.
Heat the honey mixture and add the sesame seeds, simmer 1-2 minutes.
Cut the pork and drizzle the sauce over. Serve.


Herb Brie

1 medium carrot, diced
¼cup minced scallions
2 tablespoons minced shallots
½cup sliced mushrooms
2 teaspoons minced garlic
½ cup sweet butter
Pinch of saffron
Pepper to taste
3 tablespoons grated Parmesan cheese
several sheets Phillo dough or Pillsbury Crescent Dough Sheets (not the ones with the perforations...but in the same location)
1 egg, beaten (to wash and seal dough)
1 2.2-pound wheel of brie…I used 2 19 oz brie wheels
Parchment paper

Place Brie in refrigerator until cold and can be sliced in half.

Sauté carrots, scallions, shallots, mushrooms and garlic in butter until tender. Add saffron and pepper and allow mixture to cool to room temperature.
Cut the parchment paper to fit in the circle of a shallow pie or quiche pan, place one layer of Brie, rind side down, on phillo or Crescent dough and spread with the filling mixture pressing firmly with back of a spoon.
Place second layer of Brie on top, rind side up. Place second sheet of puff pastry over Brie and crimp edges to seal. Cut off extra and cut into shaped for decorations on top.
Brush Brie with beaten egg.
Preheated oven at 350 F for about 20-30 minutes until dough is golden brown. If possible leave in quiche pan to serve.
Serve with Crostni Toast, crackers, French bread sliced in 1/2" slices.


'Tree Path' Salad Dressing for mixed greens salad... from our Speak Easy Restaurant in Ft Lauderdale.

This is an unusual dressing and was a favorite.

3 eggs
1 green apple, unpeeled
½ cucumber, unpeeled
¼ medium onion
1T. tarragon
1T. dill weed
2-4 T sugar (to taste)
2 cups oil
½ cup cider vinegar
½ tsp. curry powder

Put eggs in a blender; whip at low speed.
Add apple, cucumber, and onion; blend.
Add remaining ingredients.
Blend a few seconds.
Store in 1-quart jar in the refrigerator.
Serve over any greens, vegetable or seafood salad.



(I buy the smoked salmon thinly sliced in the pkg at Costco)

Serves with crackers.
One of my favorite crackers is Croccantini Original Artisan Crackers by La Panzanella. (original flavor in the blue label...Publix has it with their better cheese section. Whole Foods carries the cracker.

Try a Google will let you know locations in your area) Although any of the flavors are wonderful with cheese.




Wash all greens.
Crumble feta on top.
Prepare vinaigrette: Whisk mustard, salt, pepper with shallots.
Slowly add vinegar and then oil a little at a time
When ready to serve, toss salad drizzling vinaigrette just until leaves are coated


Crabmeat Stuffed Shrimp... ‘Fish House 5' Restaurant in Ft Lauderdale

3 lbs. Jumbo shrimp

½ lb. butter, melted
½ cup olive oil
2 tbsp. lemon juice
½ cup chopped shallots
1 tbsp. minced garlic
½ cup white vermouth
1 tsp. tarragon
White pepper

1 lb. crabmeat
1 box (6 oz) Ritz Crackers, crushed
4 tbsp. chopped fresh parsley
¼ lb. butter, melted

Combine marinade ingredients.
Split raw shrimp, lay face down in marinade for 30 minutes.
Remove shrimp.
Make stuffing; add excess marinade to stuffing mixture.
Stuff shrimp. (may prepare ahead and refrigerate.)
Drizzle with melted butter; cover with foil.
Bake at 350 degrees for 20 minutes.
Remove foil; bake an additional 5 minutes. 6-8 servings


Spinach & Wild Mushroom Tart

1½ c flour
pinch of salt
12 tbs unsalted butter room temp cut into chunks
2-3 tbs ice cold water

Using a Cuisinart, blend flour, salt, and butter until peas size.
Add the water 1 tbs at a time until it starts to ball up.
Take out and form into a ball, cover with plastic wrap and refrigerate for 30 minutes.
Remove from frig, dust a board with flour and roll out to fit into a Tart pan.
Bake blind for 10 minutes at 450 degrees.
Remove from oven reduce oven to 350 degrees.
Fill with the spinach mixture.


2 10oz frozen chopped spinach (remove from boxes, wrap in 3 sheets of paper towel, heat in microwave on high for 4-5 minutes. Remove and squeeze the water out)
2 tbs EVOO
1 clove garlic minced
1c Baby Bell mushrooms sliced
½c shitake mushrooms sliced
Salt, pepper, crushed pepper, nutmeg and pinch cayenne
1c Parmesan grated
½c Gruyere cheese grated
2 eggs beaten with ½ c half & half

Heat EVOO in skillet over medium heat, sauté garlic & mushrooms for 3 minutes, add seasoning, and simmer 5 minutes.
Remove from heat, toss the cheeses in and fill the tart.
Pour in the egg mixture.
Bake 20-30 minutes till puffed.


Bittersweet Chocolate Mousse

14 oz bittersweet chocolate, finely chopped
5 Tbs unsalted butter, soft
4 egg yolks
1 vanilla bean, split
6 Tbs heavy cream
1 ½ Tbs unsweetened cocoa powder
10 egg whites
1 ½ Tbs granulated sugar

Place the chocolate in top of a double boiler set over low heat.
When the chocolate is melted, add the butter and stir to blend.
Whisk in the egg yolks till well blended.
In a sauce pan, combine the cream, cocoa and vanilla bean over low heat, cook till warm.
Remove the chocolate-egg mixture from the heat and pour the cream mixture thru a strainer held over the chocolate and stir to blend.
Discard the vanilla bean and set the mixture aside.

In a large bowl, beat the egg whites, gradually adding the sugar until they hold stiff peaks.
Fold the egg whites into the chocolate mixture with a wooden spoon, until blended.
Do not over mix as it will deflate the whites.
Transfer into champagne glasses and refrigerate at least 1 hour.
Remove 10-15 minutes before serving so that it is not too hard or too cold.

4oz of milk chocolate and 10 oz of bittersweet chocolate may be used to create a Milk Chocolate Mousse.


Grand Marnier French toast with Orange Rum Sauce

Makes 12 to 16 slices

6 eggs
2/3 cup orange juice
½ cup Grand Marnier
1/3 cup milk
3 tbs granulated sugar
¼ tsp vanilla extract
¼ tsp salt
1 tbs orange peel fresh
16 slices ‘day old’ French bread ½" thick, 12 if you use 3/4” thick slices
3 – 4 tbs butter
Confectioners’ sugar

Beat eggs in large bowl.
Add orange juice, Grand Marnier, milk, sugar, vanilla, salt and peel.
Mix well.
Dip bread in mixture and transfer to a baking dish in single layer.
Pour any remaining mixture over top, cover and refrigerate overnight.
Turn occasionally (liquid will be absorbed).
Melt butter in 2 large skillets over medium high heat.
Add bread slices in batches and cook until browned, about 8 minutes.
Turn and cook until browned about 8 minutes.
Serve with the Orange Rum Sauce.
And sprinkle with confectioners’ sugar.

Orange Rum Sauce

1 cup granulated sugar
2/3 cup fresh orange juice
2 tbs dark rum
2 tbs Grand Marnier
Grated orange peel from 1 orange

Combine sugar, orange juice and orange peel in saucepan over low heat and cook stirring continuously until it comes to a boil.
Remove from the heat and add the rum and Grand Marnier.

Serve with the French toast.


Bruschetta, serves 4

2 Roma Tomatoes, fine chop
1 small shallot, fine chop
1 clove garlic, fine chop
¼ small red onion, fine chop
Splash of Balsamic vinegar
Salt and pepper to taste
1 loaf French baguette sliced 1/2 “thick
Shaved Parmesan cheese

Mix the first 6 ingredients in a small bowl.
Brush the French bread slices with EVOO and bake on cookie sheet 400 degrees for 5-7 minutes.
Only until blonde, do not over bake.
Place 1 tbs of the mixture on each of the slices of bread and top with shaved Parmesan cheese.


The best coffee cream you have ever had in your coffee! Adults only!!!

Elegant Coffee Cream...this is a killer of the ‘cream’

½ pint whipping cream
3 eggs
1 can sweetened condensed milk
1½ cups bourbon
½ teaspoon almond extract
1½ teaspoons chocolate syrup
½ teaspoon instant coffee

Combine all the ingredients in a blender and blend well.
Store in airtight container and keep refrigerated.
Will keep for days and gets better with age (don’t we all).
Blend for 30 seconds before each use.

Yield: 1 quart….

I doubled it for parties…I guess it wasn’t enough, huh?


Fettuccine Alfredo, serves 4 as a first course

1 tbs unsalted butter
2 tsp flour
¾ cup whole milk
¼ cup ½ & ½
1 clove garlic chopped fine
Salt & pepper to taste
Pinch nutmeg
1 cup grated Parmesan cheese
1 9 oz package of fettuccine (I recommend DeCiccio brand a dry pasta)

1. Get the water boiling for the pasta, start making the sauce and then add the pasta to the water after you reduce the heat to med-low for the sauce.

2. Heat butter over medium heat in large saucepan until foaming. Whisk in flour until mixture is smooth and golden, 2 minutes. Whisk in milk, ½ & ½, garlic salt, pepper and nutmeg and bring to simmer. Reduce heat to med-low and simmer until sauce is slightly thickened. 3-5 minutes. Stir in Parmesan and simmer 2 minutes stirring until ready to add the pasta to the sauce. Add ¼ cup of pasta water if the sauce gets too thick. You may not need to do this step at all. Serve with more shaved parmesan. Enjoy!!



Mix greens of choice with fresh herbs and vinaigrette

Sherry Vinaigrette
½ cup EVOO
¼ cup Sherry Vinegar
1 tbs Seasoned Rice Vinegar
1½ tbs Dijon Mustard
1 clove garlic minced
Salt and pepper to taste
¼ cup crumbled Feta cheese
Mix all in Bowl and use as much as you wish on the greens save the rest for another salad or marinade for chicken.



¾ cup flour
½ cup light brown sugar
½ cup granulated sugar
1 tsp cinnamon
12 tbs unsalted butter (1½ stick) cut into ½” pieces
¾ cup old fashioned Quaker Oats

1 lb fresh or frozen cranberries (4 cups)
1¼ cup sugar
¼ cup water
6-8 Granny Smith apples peeled, cored & cut into ½” pieces
6-8 Braeburn apples peeled, cored & cut into ½” pieces
1 cup each dried cranberries and cherries
3 tbs tapioca

For topping:

Adjust oven rack to middle and heat to 400 degrees
Pulse flour, sugars, cinnamon, and butter in food processor until mixture has texture of course crumbs about 12 one-second pulses. Transfer to medium size bowl and stir in the oats. Use fingers to pinch topping into peanut size clumps, refrigerate while making the filling.

For the Filling:

Bring the fresh cranberries, ¾ cup sugar and water in Dutch oven over med-high heat; cook till cranberries are beginning to soften about 5-8 minutes. Add the apples, remaining ½ cup sugar and dried berries, continue to cook for another 5 minutes to release their juices. Take off the heat add the tapioca and pour into a 13” X 9” baking dish. Smooth the top and scatter the topping evenly over the filling. Bake about 30 minutes, until golden brown. Serve warm with Vanilla Ice Cream.



1 cup cornmeal
1 cup flour
2 tbs sugar
2 tsp baking powder
¼ tsp baking soda
¾ tsp salt
1 cup frozen corn, thawed
1 cup sour cream
2 eggs
½ tsp Tabasco
4 tbs unsalted butter, melted
2 tsp vegetable oil

Heat oven 450 degrees. Whisk cornmeal, flour, sugar, baking powder, soda, & salt in large bowl. Pulse corn, sour cream, eggs and Tabasco in food processor until corn is coarsely chopped and mixture combined. Fold corn mixture into cornmeal, then stir in butter.

Heat a 10” oven proof skillet over med-high heat until it smokes. Take off heat, quickly add batter and place in oven, bake 25 minutes. Cool on rack for 10 minutes. Serve warm with butter.


SESAME SEED CHICKEN WITH SPICY PLUM SAUCE...great for parties or breast cut in half for dinners.

The Chicken Breasts can be cut into 1” strips by half of the breast for serving as an appetizer
Or the whole breast can be quartered for an entrée.
6 whole chicken breast…skinned and boned
1½ cups buttermilk
2 tablespoons Lemon Juice
2 teaspoon Worcestershire Sauce
1 teaspoon Soy Sauce
1 teaspoon Paprika
1 tablespoon Cavender Greek Seasoning (available at Public's on the spice isle....Amazon)
1 teaspoon salt
1 teaspoon fresh ground pepper
5 cloves of garlic-minced

Combine the ingredients and add the chicken. Mix well until well coated. Cover with plastic wrap and refrigerate overnight. (may be frozen in the ingredients). If you do freeze, when defrosted, stir with a large spoon.
Or can be placed in zip lock bag in ingredients.
4 cups plain breadcrumbs
1 jar of sesame seeds
Combine breadcrumbs and sesame seeds in a large bowl

Drain chicken and toss to coat
¼ cup butter-melted
¼ cup shortening-melted

Place chicken in 2 greased 13” x 9” x 2” backing dishes or cookie sheets with sides
Combine melted butter and shortening and brush on chicken…may need more butter/shortening to
Coat the tops of chicken Bake at 350 degrees for 30-40 minutes

1½ cups plum jam or preserves (found in the fancy jam dept....look at Google to see brands) not substitute another flavor
1½ tablespoons Dijon Mustard
1½ tablespoon Horseradish
1½ teaspoon Lemon Juice
Combine and warm slowly

May be used for a dipping sauce for chicken as an appetizer or to cover the chicken breast if it going to be served for dinner. Chicken and Sauce can be served warm or cold.



2 tube of refrigerated Pillsbury Crescent Dough Sheet (not the ones with the perforations) Depending on the size of the brie, you might need 3 rolls 1 tube of refrigerated Pillsbury crescent dinner rolls
Quiche will keep all the ingredients from running while baking.
1 round of Brie cheese
Seedless Raspberry Jam
Brown sugar
5/8 cup of real maple syrup
Preheat oven to 350 degrees F.

On a cutting board with a sheet of buttered parchment paper, lay out one crescent roll flat; put brie round on top. Spread a nice layer of jam on the brie, place the other crescent roll over top and pinch the layers together or tuck under the extra dough.
Place the ‘brie package’ in a buttered quiche pan
Drizzle maple syrup over the dough and place a handful of brown sugar on top. Bake at 350º for 25 minutes. Let cool for 10 minutes before serving.
Serve with crackers, cristini toast and apple slices.



Just too good not to’s from the back of the bottle of Key West Lime Juice...can be found at grocery stores or Amazon. When the pie is done it is not green it color but a pale yellow color!

9" graham cracker pie crust
14 oz. Can of sweetened condensed milk
3 egg yolks (whites not used)
½ cup Nellie & Joe's Key West Lime Juice (in the grocery store usually near the lemon juice)

Combine milk, egg yolks and lime juice. Blend until smooth. Pour filling into pie crust and bake at 350º for 15 minutes. Allow to stand 10 minutes before refrigerating. Just before serving, top with freshly whipped cream, or meringue, and garnish with lime slices.



2 bunches broccoli, washed & cut into bite size flowerets
½ pound bacon, cooked crisp & diced
1 small red onion, chopped, but save a few sliced thin separate ‘rings’ for the top before serving
½ cup raisins
dressing: 1 cup mayo
1/3 cup sugar
2 tab balsamic vinegar
Mix broccoli with cooked bacon, add raisins/onion, mix dressing and toss all together. Refrigerate several hours before serving.


SMOKED SALMON CHEESECAKE..It’s not a dessert!!!

The name sounds strange...but, for a will have to start the one wants to be the first!...but, then watch out! Can be cut into bite size squares and placed on crackers or toast squares
1 tab butter
6 oz sesame bread sticks crushed
½ cup melted butter
2½ pounds cream cheese (not low cal or low fat) room temp
½ pound (or more) smoked salmon chopped pick up pkg at Costco
½ cup minced scallions
¼ cup minced dill
4 eggs
Preheat oven 350
Butter 9” spring form pan
In spring form pan: mix bread stick crumbs with melted butter. Press crumb mixture into the bottom and up the sides to about 1” from the top. Chill 20 minutes

With electric mixer, beat cream cheese, salmon, scallions, dill, and eggs (add 1 egg at a time) until light & fluffy.
Pour into crust
Bake 5 minutes, lower heat to 325 and continue to bake 50 minutes (or until it is slightly browned and puffed) turn off the oven & let cake cool in the oven 1 hour. Remove to a rack & cool completely.
Un-mold on platter & serve with the artisan crackers or cocktail toasts.


I have done this one a million times..and it has never failed.


Make sure the filet is cleaned of it’s fat cap and ‘silver’. A butcher will do it for you. I have found ‘cleaned’ Filets at Costco (a bit more expensive, but worth the time you spend trying to clean the beef yourself). Costco is one of my favorite places to purchase the beef.
Everything has to be just right and it will come out perfect medium rare every time
Whole filet (any weight) I buy them at Costco, you will need to clean any fat and ‘silver’ from the top and bottom. Although Costco is now offering the fillet pre-cleaned (worth the time for the price) if it has a narrow tail, tuck under the meat before cooking. The meat must be room temp
Preheat oven 325 degrees
Cover a shallow cookie sheet with tin foil and butter foil
Rub the meat well with soft butter
Sprinkle well with onion salt & pepper
Dust with flour


It will come out medium rare every time no matter the weight. (it will not look pretty because of the flour coating, but all the juice will be held in).

If you plan to have slim slices the tenderloin for cocktails, use the Herb Button recipe below for the French bread slices. Have a bowl of Horseradish sauce for a dollop to finish.


Blend: 1 cup soft butter with 1 shallot, finely chopped
1 tab each: parsley, chervil, chives…all finely chopped
¼ tsp salt
Mix all together and spread on diagonally sliced french bread.


‘FISH HOUSE 5’ MUSTARD SAUCE (from our restaurant in Ft. Lauderdale)

2 tsp. Dry Colman’s Mustard
1 cup mayonnaise
¼ cup prepared mustard
2 tsp. Dry white wine
2-3 drops hot sauce
Lemon juice
Worcestershire sauce
Salt and pepper.
Dilute Colman’s Mustard in a small amount of water, Combine all ingredients. Mix thoroughly and season to taste, Chill before serving.

Delicious served with stone crabs.


‘FISH HOUSE 5’ SALAD DRESSING serves with mixed greens

¼ cup brown sugar
1½ tsp. Salt
1/8 tsp. Pepper
1 tsp. Onion salt
½ tsp. Celery seed
2-3 drops of hot sauce
1 tsp. Paprika
½ tsp. Dill
½ cup red wine vinegar
1 cup catsup
1 cup olive oil
3 tbsp. Capers and juice
1 tsp. Worcestershire sauce
1 clove garlic, minced

Shake each time before pouring on salad.



2½ tablespoons olive oil, (divided use)
1 (4-pound) boneless pork loin, trimmed of excess fat
¼ cup finely chopped fresh rosemary
2 tablespoons finely chopped fresh sage
2 teaspoons crushed fennel seed (I used a small food processor)
1 tablespoon kosher salt
1 teaspoon freshly ground pepper
10 large garlic cloves, pealed and thinly sliced

Pan sauce:
¼ cup dry white wine
1 cup chicken broth

Heat oven to 450 F.

Brush shallow roasting pan with ½ tablespoon olive oil and line up the garlic slices the length and width of the pork loin. This will provide a bed for the roast.

Brush meat with 1 tablespoon olive oil. Combine herbs, fennel seed, salt and pepper. Rub over meat. Place roast on the garlic bed. Drizzle meat with additional 1 tablespoon olive oil.

Place in the middle of a preheated oven for 15 minutes. Turn the roast over and reduce the oven temperature to 300 F. Roast for an additional 1 hour or until a thermometer reads 150 F.

Remove from oven and cover loosely with aluminum foil.

Prepare sauce: Pour off fat (if any) and add wine to the roasting pan. Bring to a boil over high heat, scraping up any browned bits from the bottom of the pan. Add broth and cook until the sauce is reduced by half. If desired, strain the sauce, (I always do, to get rid of the garlic pieces) slice pork and spoon the sauce over the top.

For the party I cooked 4 pork loins



¾ Cup mayo
¾ cup sour cream
2 tab minced onion flakes
2 tsp beaumonde (spice sland)
2 tsp dill weed
Mix & refrig for a few hours



1 cup cottage cheese
½ cup mayo
¼ cup sour cream
1 clove garlic minced
1 tab onion minced
2 tsp chop fresh parsley
1 tsp worcestershire sauce
1 tsp chopped chives
½ tsp salt
dash hot pepper sauce
Combine all ingredients in med bowl & mix well, cover, refrigerate overnight.
Serve with veggies



4 hard cooked eggs-chopped
2-3 T finely chopped fresh dill
1 T dry mustard
4 med garlic cloves crushed
2-3 T fresh squeezed lemon juice
1 t anchovy paste
2 c mayo

Blend and refrig overnight and serve with crudités.



2 oz EVOO
2 clove garlic thinly sliced
½ red onion, thinly sliced
Pinch of Rosemary chopped
½ tsp Fines Herbs
Salt, pepper & crushed red pepper to taste
1 can Cannellini beans don’t drain
2 tomatoes chopped medium
½ c vegetable stock
2 c Arugula
16 lg shrimp, cooked, shelled & deveined
1 precooked duck breast, diced (Maple Leaf Brand)
Juice of 1 lemon

Heat EVOO in large skillet, add the garlic and onion, and sauté 2 minutes
Add rosemary and Fine Herbs, sauté 1 minute.
Add beans and tomatoes, stir in the stock simmer 15 minutes.
Add cooked Duck or Shrimp (if using raw shrimp add them with the herbs and stock, cook 5 minutes then add the beans and tomatoes)
Add the Arugula and simmer 30 seconds until slightly wilted.
Sprinkle with lemon and serve.



6 egg yolks
½ c superfine sugar
6 tbs fresh lemon juice
Zest of 3 lemons
2 ½ c heavy cream
1 envelop gelatin proofed in ⅓ c cold water
Strawberries, blueberries or any choice of fruits

Fill a small saucepan with 3 inches of water and place over high heat
Whisk the egg yolks in a large metal bowl for 3 minutes until pale and creamy.
Whisk the sugar into the yolks and place the bowl over the pan of boiling water.
Lower heat to simmer and cook 1-minute whisk constantly
Add the lemon juice in 2 tbs increments, whisking after each addition.
Cook whisking for 3-5 minutes until rich and creamy. Set aside. Cool to room temp
Pour heavy cream into large bowl. Whip until stiff peaks form. Fold the egg mixture into cream and add zest.
Fill individual dishes with fresh fruit and spoon Sabayon on top.

6 egg whites
¼ tsp cream of tartar
¾ c superfine sugar
1 tsp vanilla
Whip the whites until frothy, add the tartar and sugar. Beat until stiff peaks form. Add the vanilla, blend. Spoon onto parchment paper lined cookie sheet in mounds. Bake at 250 degrees for 20-30 minutes.
Spread the Sayabon sauce on a large plate, sprinkle with Grand Marnier and place floating islands on top
Spoon on the strawberries that have been laced with Saba dressing.


2 tbs EVOO
1 stalk celery diced
1 lg carrot diced
1 medium onion diced
3 cloves garlic minced
Salt, pepper, oregano, 12 sprigs each flat leaf Italian parsley & basil chopped
6 oz veal ground
3 oz proscuitto diced
½ c white wine
¾ c vegetable broth
1 lg can crushed tomatoes
1 reg can tomato sauce
Sauté veggies and garlic for 3-5 minutes, add seasonings & blend.

Add veal & Proscuitto, sauté 7-10 minutes, add the wine and cook 3 minutes. Add stock and tomatoes. Simmer for 1 hour. Stir occasionally. Season to taste. Serve over fresh pasta & Parmesan.



1 stick unsalted butter
8 oz bitter sweet chocolate bits
4 lg eggs
1 lg yolk
1 tsp vanilla
¼ tsp salt
½ c sugar
2 tbs flour sifted
Cocoa to dust

Heat oven 400 degrees. Butter and flour 8 6” ramekins. Melt butter and chocolate in medium bowl over simmering water. Stir twice till smooth.

Beat eggs, yolk, vanilla, salt, and sugar at high speed till volume triples, about 5 minutes (if using a hand mixer it will take about 10 minutes). Pour the mixture over the melted chocolate, add the flour and gently fold in to blend them together. Pour into ramekins bake 12-15 minutes. Remove from oven run a paring knife around the end to loosen and invert onto serving plate. Cool for 1 minute and lift the ramekin off. Serve with a dust with cocoa & whip cream.



½ cup water
Handful raisins (cranberries optional)
¼ cup pine nuts
1 cup flat-leaf Italian parsley
1 tbs lemon zest
2 cloves garlic finely chopped
3 slices Italian bread, torn
½ cup grated Parmigiano-Reggiano
1 boneless, skinless chicken breast
Salt and fresh ground pepper
2 tbs extra virgin olive oil (EVOO)
2 tbs butter
1 cup dry white wine
2 cups tomato sauce
2 tbs fresh tarragon, a few sprigs, leaves chopped

Pour very hot tap water into a small bowl. Add raisins and let plump for 5 minutes
Lightly toast nuts in a skillet over medium heat.
Drain raisins and pat dry. Place raisins, nuts parsley lemon zest, garlic, torn bread and cheese into processor and pulse into a stuffing.
Butterfly the chicken open by cutting into and across the breast but not all the way through. Pound the cutlets and season with salt and pepper. Fill the breasts with the stuffing, roll and secure with toothpicks.
Heat EVOO and butter in large skillet over medium high heat. Brown he stuffed culets (Brasciole) all over for 7 to 8 minutes. Add the wine and deglaze the pan, add the tomato sauce and tarragon, stir and simmer for 15 minutes. Slice and serve or serve whole. Over the Lemon Pepper Cappellini or Linguine.



2 tbs EVOO
3 tbs butter
4 cloves garlic finely chopped
1 tsp course ground pepper
2 lemons zested and juiced
½ lb Cappellini or linguine
½ cup shredded fresh basil
Grated Parmigiano-Reggiano
4 tbs Toasted bread crumbs

Boil pasta in 6 qts of water till al dente, reserve ½ cup pasta water.

In large skillet combine EVOO and butter over medium heat. Add garlic, pepper and the lemon zest. Add ¼ cup pasta water, and stir in lemon juice. Add cooked pasta and stir to blend, add a little more water if needed. Add the basil and toasted bread crumbs, serve with the Parmigiano.



3 tbs unsalted butter
1 shallot, finely chopped
2 tbs minced fresh ginger
½ cup Panko bread crumbs
Salt and pepper
2 tbs fresh lime juice
1 tbs Dijon mustard
4 6oz salmon fillets

Preheat oven to 400° . In a medium skillet, melt butter. Add the shallot, garlic and 1 tbs minced ginger and cook over moderate heat until shallot is translucent, about 4 minutes. Add the Panko and stir to coat evenly with the butter. Cook, stirring frequently.,. Until the Panko is lightly browned. Season topping lightly with salt and pepper.

In a shallow bowl, whisk the lime juice with mustard. Add salmon fillets and coat all sides. Place the fillets, skin side down on parchment paper on a cookie sheet, season with salt and pepper. Press the Panko mixture on the top of the salmon and roast in oven for 15 minutes or until cooked thru. Serve with lime slices.


1 lb unsalted butter
1 lb bittersweet chocolate
8 whole eggs
8 egg whites
3 cups powdered sugar
1 cup all purpose flour
½ tsp kosher salt
Coca powder, as needed
Unsalted, softened butter as needed

Heat oven to 425˚ Rub the inside of muffin tins or individual ramekins with butter and dust with cocoa powder.
Melt chocolate and butter in a double boiler, set aside and keep warm
Using a standing mixer, mix eggs, sugar and salt on medium speed until light in color and very thick (soft peaks)
Slowly mix in the chocolate and butter mixture into the eggs and blend.
Sprinkle the flour over the batter and fold in.
Pour about 5 ozs of batter into each cup and bake 10 minutes
Cake should have a soft and liquid center



2 sticks unsalted butter, softened
3/4 cup granulated sugar
3/4 cup light brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups cake flour
1 teaspoon baking soda
1 teaspoon salt
2 cups chocolate chips
Cooking Directions: Preheat oven to 350° F.
In a large mixing bowl, cream the butter and sugars together until light and fluffy. Add eggs one at a time, mixing until each is incorporated, then add vanilla.
In a separate bowl, combine cake flour, baking soda and salt. Stir with a wire whisk. Add the dry ingredients to the butter/sugar mixture all at once, and mix until they are just combined. Do not over mix.
Fold in chocolate chips with a rubber spatula. Drop 1-tablespoon-size mounds of dough onto a nonstick cookie sheet.
Bake at 350° until golden brown, about 10-12 minutes.



Roasted Tomato Sauce
3 lb Roma Tomatoes cut in half
1 red onion cut in 1/8th lengthwise
1 yellow pepper cut in 1/8th
3 stalk celery rough chopped
3 lg carrot rough chopped
½ white onion sliced
1 shallot rough chopped
5 cloves garlic smashed
3 sprigs fresh thyme
3 sprigs fresh oregano
¼ cup fresh basil leaves
¼ cup fresh Italian parsley leaves
½ tsp each sea salt and pepper
¼ cup EVOO (olive oil)
Mix all in a roasting pan and bake at 400 degrees for 40 – 45 minutes. Cool and run everything including the juice through the blender, it will be thick. This may be make in advance and added to the sautéed meats.

1 lb lean ground beef round
½ lb lean ground veal
3 thin slices Prosciutto chopped fine
2 cloves chopped garlic
½ cup white wine
½ cup red wine
1 ½ cup chicken stock

Sauté over medium heat, the Prosciutto in a Dutch oven for about 5 minutes add the veal and garlic, sauté till light brown, drain into colander, hold. Sauté the ground beef till light brown, drain into same colander and put all of the meats back into the Dutch oven, add the white wine and the red wine, reduce for 5 minutes on medium heat, then add the chicken stock and cook 5 more minutes. Add 2/3rd of the roasted tomato sauce and cook for 20 minutes. Keep the other 1/3rd for the top of the cannelloni

Cover the bottom of 2 – 9” X 12” baking dishes with 1 cup of the sauce in each pan to cover bottom. Don’t be stingy.
24 cannelloni shells
1 – 14oz Ricotta cheese
4 oz Parmesan grated
6 oz Whole milk Mozzarella
1 tbs each of fresh chopped thyme, oregano, & Italian parsley
¼ tsp nutmeg
¼ tsp each salt and pepper
Grated Parmesan for garnishing the top before cooking

Mix all ingredients in a bowl and stuff the cannelloni shells with 2-3 tbs in each. Place shells in the prepared baking dishes and cover with some more of the meat sauce, cover that with some of the plain tomato sauce. Sprinkle with the grated Parmesan and bake 30 minutes at 375 degrees. Serve the Cannelloni with both of the remaining sauces on the side.



4 heaping Tbs Red Raspberry preserves
2 tbs Balsamic vinegar (not the Saba Balsamic)
1 cup EVOO
¼ each sea salt and pepper

In a small bowl mix the preserves and Balsamic vinegar whisk to blend. Slowly add the EVOO in a stream as you whisk till blended. Add the salt and pepper, should be the consistency of pudding. Can be kept in covered jar for up to 2 weeks.



2 packages Lady Fingers (approx 48)
2 Tbs each Frangelica and Cointreau
2 Tbs espresso powder (can substitute instant coffee)
4 Tbs cocoa powder
3 boxes Cook& Serve Vanilla Pudding
4 cups whole milk only
2 8oz Mascarpone
¼ tsp almond extract
2 tsp ground cinnamon
1 tsp ground nutmeg

Place the Lady Fingers in one layer over the bottom and up the sides of the 9X12 baking dish. Mix the Frangelica & Cointreau in small bowl, then brush over the lady fingers. Let sit for 1 hour. While it sits, make the pudding by mixing the 3 packages of mix with the 4 cups of milk in a 2 quart sauce pan. Cook as directed. Cool, cover with saran wrap touching the pudding, in the refrigerator for 30-45 minutes. Remove the pudding from frig and mix in 1 tsp cinnamon and ½ tsp nutmeg. Pour the pudding evenly over the lady fingers. In small bowl mix the Mascarpone with the almond extract and the rest of the cinnamon and nutmeg. Spread the Mascarpone mixture evenly over the pudding. Cover and refrigerate for 2 hour. Before serving sprinkle with extra cocoa powder and shaved chocolate.



1 ½ lb fresh shrimp 21/25 count peeled
¾ cup EVOO
1/3 cup Mae Ploy Chili Sauce
1 knuckle fresh ginger grated
1 clove garlic minced
1 medium orange - juice and full zest
2 pinches sugar
Mix all ingredients together in bowl and toss in the shrimp. Cover and refrigerate for 1 ½ hours.
Sauté in batches in hot skillet. Place shrimp in warm dish and heat remaining sauce in same sauce pan until reduced by 1/2.



2 Heads Lola Rosa lettuces
1 head Bibb lettuce
1 lg head Simpson Lettuce
1 bunch Arugula
1 box of Yellow Grape Tomatoes sliced in half
4 sprigs fresh oregano full leaf
Lettuces torn into large pieces in salad bowl
Raspberry Vinaigrette:
¾ cup EVOO
¼ cup Raspberry Vinegar (Pommery)
4 tbs Seasoned Rice Vinegar
3 cloves garlic minced
4 sprigs fresh dill snipped
1 shallot chopped fine
2 pinches sugar
Salt and Pepper to taste
Mix all together and dress the greens
Seasoned Croutons
Crumbled Feta Cheese

1/4 tsp oregano
1/4 tsp basil
1/4 tsp rosemary
1/4 tsp kosher salt
freshly ground black pepper
1 pinch red pepper flakes
1 clove fresh garlic, minced
1/2 cup evoo

Combine herbs and garlic in a small dish, until herbs are moistened. Pour olive oil onto mixture and serve with fresh bread.