espresso rubbed steak with horseradish cream

The recipe below is quick, simple and can be prepped a day ahead and chilled overnight. It’s perfect in an artisan roll or tossed with tomatoes and wrapped snugly in a tortilla. Pair with an ice-cold brew and enjoy!   Thank you for visiting basil & salt! We look forward to bringing you great content for gardening, parenting, health and beauty and of course, delicious … Continue reading espresso rubbed steak with horseradish cream

Chef Adrianne Calvo’s Roasted Tomato + Crispy Cilantro Pico De Gallo

Miami Chef, Adreianne Calvo, uses umami to revamp the upcoming Grilling Season Nothing enhances the beauty of the outdoors during spring and summer and captures the culinary essence of these seasons like a freshly grilled cut of meat, chicken or pork. With the time for backyard barbecues, beach cookouts and lakeside picnics fast approaching, award-winning, Miami, Florida-based Chef Adrianne Calvo has put her trademark Maximum … Continue reading Chef Adrianne Calvo’s Roasted Tomato + Crispy Cilantro Pico De Gallo

simple blueberry pie

As spring teases us with sprinklings of summer-like weather, I have a tendency to pull up the cook-out recipes. I love planning neighborhood backyard barbecues, romantic picnics and weekend camping trips and as March rolls into view I can’t wait to dive into outdoor foods. Farmers markets and road side stands are posting their spring schedules, and soon we will have access to fresher fare … Continue reading simple blueberry pie

seared scallops with pan sauce

Lovely and delicate, scallops are a delicious favorite to pair with great conversation and a chilled sauvignon blanc. A light salad, simple greens and crusty bread for the extra pan sauce, are excellent companions for this gorgeous dish. When prepping, note the scallops need to be as dry as possible. Blot delicately between paper towels at least twice. Place on a plate and sprinkle with salt and … Continue reading seared scallops with pan sauce

Chef Adrianne’s Spring Lamb Maximum Flavor Make Over

Jazz up your Easter menu with Miami Chef Adrianne Calvo’s Grilled New Zealand Lamb Chops. Spring is an extremely exciting time for food and tradition. Miami’s Chef Adrianne Calvo, who coined the catch-phrase “Maximum Flavor”, is proving why this Easter, it’s not about the bunny, it’s about the Lamb in more than one way. Calvo, who states every Thursday on her NBC Miami segment, Maximum … Continue reading Chef Adrianne’s Spring Lamb Maximum Flavor Make Over

Basil & Salt’s Holiday Moscow Mule

Pomegranates are in season October through February, making them both a  colorful and delicious addition to the holiday season. When choosing your pomegranate look for a deep color with a red to reddish-brown outer rind. If it’s ripe it will feel heavy for its size. It will keep chilled for 3 to 4 weeks if unopened. How to de-seed your pomegranate Using a paring knife, … Continue reading Basil & Salt’s Holiday Moscow Mule