Tag Archives: featured recipe

Santa Margherita Floral Winesicles

If you’re looking for a dazzling dessert to wow friends and family this weekend, we have you covered.

 
With their powerful and unique flavors, textures and colors, edible flowers have gained popularity as a creative and innovative ingredient for the culinary world ~Wikipedia
 
heartsease flower (Viola tricolor) in springThis recipe is perfect for your any outdoor party or even packed in a cooler for a day at the beach.
 
A great go-to treat for cooling off this summer, that combines your love for something chilled, wine and beautiful edible florals.
 
 
 
Get creative and customize your colors with edible florals or add colorful ribbons on the stick. Use your imagination and enjoy!
 
 

Santa Margherita Floral Winesicles

 
WinesiclesIngredients
 
 
Directions
 
  1. Place 3-5 edible flowers in each popsicle mold
  2. Fill popsicle molds with Santa Margherita Prosecco Superiore
  3. Freeze 4-6 hours, or until completely solid
  4. Once frozen, remove from mold and garnish with ribbon if desired.

 

Salmon Deviled Eggs and Crab Cakes in a Tangy Sauce

From the archives:

Crab Cakes with Mixed Greens and Tangy SauceWith Easter a tad further down the calendar than usual, we have a bit of extra time to prep, plan and create our menus. My traditional Easter menu has always included simple appetizers, ham and a decadent cake for dessert, however this year a change is in the wind. While I haven’t settled on a precise menu to date, I have been collecting ideas.

Art de Fete has an Elegant Easter Dinner on display on its site. The table decor is beautiful and festive, the menu is both exquisite and fresh. What caught my eye first were delightful little Crab Cakes with Mixed Greens & Tangy Sauce.

Ingredients List: Crab Cakes: Jumbo lump crab meat, red onion, bread crumbs, Dijon mustard, mayonnaise, egg, lemon, dill, red pepper flakes, freshly ground white pepper and vegetable oil. Sauce: Sour cream, chives, lime, sea salt and freshly ground black pepper. Salad: Mixed greens, white wine vinegar, extra-virgin olive oil, salt and freshly ground black pepper. Follow the link at the bottom of the post for full recipe and method.

RossiniA light Champagne or sparkling wine cocktail is on the menu for Sunday celebrations and gatherings. The cocktail of choice this year is the Rossini. It’s elegance, simplicity and fruitful combination of flavors is always a delight to guests. If there is another fruit you have in mind, simply nix the strawberry puree and substitute with flavor of your choice.

Rossini

  • 1 ounce pureed strawberries
  • 3 ounces chilled prosecco
  • 1 fresh strawberry, sliced for garnish

Pour fruit puree into chilled glass and top with prosecco.

Deviled Eggs have made a comeback in a huge way, and we are loving the creativity, ideas and combination of flavors that recipe developers have been posting. Our showcase for today’s post is from Art de Fete, Deviled Eggs with Herbs, Salmon & Osetra Caviar. Caviar is not in everyone’s taste or budget, and can be substituted with salmon roe or simply left out all together.

Deviled Eggs with Herbs, Salmon and Osetra Caviar

  • Difficulty: Intermediate
  • Print

Deviled Eggs with Smoked Salmon, Herbs & Osetra Caviar II

Ingredients

  • 12 hard-boiled eggs, peeled
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tsp Dijon mustard
  • squeeze of lemon juice
  • 2 tsp flat leaf parsley, chopped
  • 2 tsp chives, chopped
  • 1 tsp tarragon, chipped
  • 1 tsp dill chopped
  • 1/4 cup smoked salmon, chopped
  • sea salt, freshly ground white pepper

Garnish

  • chives, freshly chopped
  • 12 dill sprigs
  • 1 ounce Osetra Caviar
  1. Boil eggs, peel.
  2. Cut eggs in half lengthwise and carefully remove yolks. Set whiles aside. In food processor combine yolks, mayonnaise, sour cream, mustard, salmon and herbs. Season to taste with salt, pepper and a squeeze of lemon. Blend to combine until smooth.
  3. Fill pastry bag with yolk mixture and pipe into egg whites halves, filling to 1/2 inch over surface.
  4. Garnish with chives, dill sprigs and *caviar

Please print me, I am here for you to keep!

*Caviar is not in everyone’s taste or budget, and can be substituted with salmon roe or simply left out all together.

 

A very special thank you to Svitlana of Art de Fete for today’s content. You can find her entire Easter Dinner Menu (including the crab cakes ) here. ArtdeFete.com

Today’s cocktail is part of a series of 25 Celebratory Bubbly Cocktails at Saveur.com

 

 

colorful cocktails inspired by mother nature

Small flowers are poking out of the ground, trees are beginning to bud and signs of spring are everywhere we look. Mother Nature’s palette is filled with vivid colors this time of year, inspiring us to find colorful additions for our cocktails.

From Arizona’s Sonoran desert, to the mountains of New York, historic city charms of Montreal and the seacoast splendor of Massachusetts and Florida, top-notch hotel bars share favorite spring-inspired cocktails to cheer the changing of the winter guard.

We have eleven cocktails to share with you throughout the week and our first three hail from all over the Northern Hemisphere. Happy sipping and bottoms up!

cantaloupe martini

  • Difficulty: Simple and Quick
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Cantaloupe Martini from jade bar at Sanctuary on Camelback Mountainfrom jade bar at Scottsdale’s fan favorite Sanctuary on Camelback Mountain (Ariz.)

ingredients

  • 5 ounces Titos Vodka
  • 2 ounces watermelon liqueur
  • splash orange juice, fresh
  • splash lime juice, fresh

method

Combine all ingredients with ice and shake. Strain into a chilled martini glass and garnish with a cantaloupe ball. 

 

east cocktail

  • Difficulty: Simple and Quick
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East Cocktail at Renaissance MontrealFrom the Renaissance Montreal, Canada’s hottest new hotel as of Jan. 2016

ingredients

  • 5 ounces Hennessy V.S.
  • 5 ounces sake
  • 1 ounce lime juice
  • 1 ounce lemongrass syrup
  • 1 ounce pomegranate juice
  • 5 ounce egg white

method

Combine all ingredients and shake vigorously. Filter the drink with a cocktail strainer into an old fashioned glass, already filled with ice.

painted house margarita

  • Difficulty: Simple and Quick
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Painted House Margarita at Henry’s Bar at the Harbor View HotelFrom Henry’s Bar at the 125-year-old Harbor View Hotel (Martha’s Vineyard)

ingredients

  • 2 ounces  Silver Tequila
  • 1 ounce triple sec
  • 2 ounces pomegranate juice

method

1 ounce homemade sour mix (mix two cups of simple syrup to one cup of lemon juice, one cup of lime juice, and 1/2 cup of grapefruit juice for an ample batch)

Combine tequila, triple sec, sour mix and pomegranate juice over ice in a pint glass and shake back and forth into a metal shaker. Rim the pint glass with salt, pour contents from shaker into the glass. Garnish with a lime wheel.



Thank you for visiting basil & salt!

Sip Island Inspired Cocktails by Tommy Bahama’s in NYC

I can’t think of a tastier way to make it through mid February than with an island favorite – rum. The Rum Babalu makes for the perfect after-work happy hour, combining the sweet flavor of maple syrup with rum, ginger beer, lime juice and bitters. Round up your friends and open that tiki bar for this mouth-watering, signature cocktail.

Conveniently located in Midtown Manhattan on Fifth Avenue at 45th Street, Tommy Bahama Restaurant & Bar is the ideal location for lunch, dinner or Happy Hour. When the world opens, stop in and ask them to make you one. For now…here is the recipe, courtesy of Tommy Bahama.

Tommy Bahama's Rum Babalu

  • Difficulty: Simple and Quick
  • Print

  • Tommy Bahama Rum Babalu2 parts Kirk and Sweeney 12 Year Rum
  • ¾ part fresh lime juice
  • ½ part maple syrup
  • 1 part ginger beer
  • 1 dash of Angostura bitters

Glassware: Double Rocks

Ice: Cubes

Garnish: Orange peel

Instructions: Pour all ingredients into a mixing glass except the ginger beer. Add ice and shake with a Boston shaker. Strain over fresh ice. Top with ginger beer and garnish with an orange peel.

Tommy Bahama Restaurant & Bar – New York,  551 Fifth Avenue, New York, NY 10176 

 

 

 

Hawaiian Nachos with Pineapple Avocado Relish and “Lava” Aioli

Savor the flavors of the islands in just one bite with these tasty gems.

It is evident that in today’s society food serves multiple purposes including entertainment and travel. Sometimes we do not need a photograph to relive a fun and vibrant memory of an exotic far off land; sometimes the memory can be brought back with just a taste, a bite. Certain flavor profiles and aromas and/or the arrangement of ingredients can bring us right back to where “it’s five o’clock somewhere.” Don’t forget to update your status to: Paradise Found.

Fresh, focused flavors for your spring and summer menus. Enjoy!

Hawaiian Nachos with Pineapple Avocado Relish and Lava Aioli

  • Difficulty: Sinfully delicious
  • Print

Serves 2 

vcsPRAsset_3401665_60601_f314cc29-8541-4b90-825c-1aad7e51f659_0Ingredients

  • 2 Corn Tortillas, Quartered, Fried Crispy
  • 2 garlic cloves, minced
  • 1 tablespoon cilantro, minced
  • 1 teaspoon lime juice
  • 1 teaspoon honey
  • 1/4 cup mayonnaise
  • 1/4 lb Blue Fin Tuna, fillet
  • 1 teaspoon brown sugar
  • 1 teaspoon garlic salt
  • 1 teaspoon black pepper
  • 1/4 cup Pineapple, chopped
  • 1/4 cup Hass Avocado, chopped
  • 1 tablespoon cilantro
  • Pinch kosher salt
  • 1 teaspoon lime juice
  • 1 teaspoon black sesame seeds
  • vcsPRAsset_3401665_60603_064b55a4-ab2d-4f0a-b45b-a2bfa6d9fb59_01 tablespoon mayonnaise
  • 1 teaspoon ketchup
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon horseradish
  • 1 teaspoon Tabasco hot sauce
  • Scallions for garnish

Directions

Preheat fryer to 375 degrees F.  Season Tuna fillet with brown sugar, garlic salt, and pepper.  In a hot skillet with a small amount of canola oil almost to the smoking point, sear tuna on all sides quickly, and set aside. Allow to cool for 10 minutes. Wrap tightly in plastic wrap and place in the freezer for 15 minutes for easy slicing. Meanwhile, in a small mixing bowl whisk garlic, cilantro, lime juice, honey, and mayonnaise. Set aside. In another mixing bowl, combine Pineapple, Avocado, cilantro, salt, lime, and black sesame seeds. Set aside. In another mixing bowl, whisk together mayonnaise, ketchup, cayenne pepper, horseradish, and Tabasco. To assemble, slice Tuna 1/4 inch thick. Place a small dollop of garlic cilantro sauce on crispy tortilla, place Tuna on top. Add a spoonful of the Pineapple Avocado Relish and then top with lava aioli. Garnish with scallions.


vcsPRAsset_3401665_60602_373e1051-3894-41be-ab6a-a114a550830f_0About Chef Adrianne Calvo

Adrianne Calvo is the Executive Chef and owner of Chef Adrianne’s Vineyard Restaurant and Wine Bar, Host of Maximum Flavor Live on NBC’s 6 in the Mix, author of four cookbooks: Maximum Flavor (2005); Chef Adrianne: Driven by Flavor Fueled by Fire (2008); #MaximumFlavorSocial (2014); and Play with Fire (2015), and founder of the Make it Count Foundation.

Chef Adrianne’s Vineyard Restaurant and Wine Bar opened in 2007 and offers a varied and rotating menu with something for everyone. Monthly, the restaurant holds its signature event, Dark Dining, where guests are blindfolded for a sensual experience eliminating one sense in order to enhance another, providing maximum flavor.


Chefadriannes.com    Instagram.com/chefadrianne    Facebook.com/chefadriannecalvo

 

Game Day Finger Foods: Bacon-Wrapped Alaska Scallop Sliders

Are you ready for game day? Northwest flavors are on the menu! If you are whipping up appetizers and finger foods for a hungry crew, add some Alaska Seafood to your shopping list. Your guests will love these little beauties.

Bacon-Wrapped Alaska Scallop Sliders

  • Servings: 16
  • Difficulty: simple
  • Print

Bacon-Wrapped-Alaska-Scallop-Sliders-152-1024x768Ingredients

  • 2 cups mayonnaise
  • 4 teaspoons pimenton (smoked paprika)
  • 1/8 cup olive oil
  • 5 medium or 3 cups sliced red onion
  • 1/8 cup balsamic vinegar
  • 16 large Alaska Weathervane Scallops, patted dry
  • 16 bacon slices, fully-cooked but not crisp
  • 16 mini-hamburger buns, split
  • 16 small (3-inch) lettuce leaves

Method

  1. Blend mayonnaise and pimenton in a bowl; set aside.
  2. Heat olive oil over medium heat in a large pan. Stir in onions; cook until softened, about 5 minutes. Add balsamic vinegar and simmer one minute. Remove from heat and keep warm.
  3. Wrap each Alaska Scallop with a cooked bacon slice. Grill or sauté scallops for 2 to 3 minutes per side, cooking just until scallops are opaque and bacon is crisp.
  4. Place buns on grill and lightly toast. To serve, spread about 1 tablespoon mayonnaise on cut side of each bun. Place about 2 tablespoons onions on the bun bottoms, top with a bacon-wrapped scallop and lettuce leaf, then close with bun tops.

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

Miami Chef, Adreianne Calvo, uses umami to revamp the upcoming Grilling Season

IMG_5695Nothing 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 Flavor twist into the highly popular garnish, Pico de Gallo. The medley of various vegetables and herbs notably enhances the flavor of a wide variety of dishes, and Chef Adrianne’s Roasted Tomato + Crispy Cilantro Pico de Gallo brings a new delicious dimension to this traditional favorite.

Chef Adrianne’s Roasted Tomato + Crispy Cilantro Pico de Gallo embodies the  multi-cultural, global approach to all things culinary, as well as an embracing of fresh, natural ingredients. The added step in Chef Adrianne’s recipe of oven roasting the tomatoes raises the level of “umami” (the fifth flavor) naturally, adding a unique dash of succulence to what is already a mouth-watering selection.

IMG_2806Chef Adrianne’s Roasted Tomato + Crispy Cilantro Pico de Gallo not only serves as the ideal complement to your favorite meat, chicken or pork dish, but can also be enjoyed with some crispy tortilla chips.

“I believe in soaking in all that spring and summer has to offer—sunshine, the outdoors and great food,” said Chef Adrianne. “This recipe is a natural fit with all of those awesome aspects of what is a terrific time of year, and it’s easy to prepare too!”.

Roasted Tomato + Crispy Cilantro Pico De Gallo

  • Difficulty: Sinfully delicious
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Serves: 2 

IMG_2807Ingredients

  • 1 cup red cherry tomatoes, halved
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon granulated sugar
  • 1 tablespoon olive oil
  • 1 tablespoon jalapeno, seeded, deveined, minced
  • 1 tablespoon lime juice
  • 1/4 cup white onion, minced
  • 1/2 cup cilantro
  • Kosher salt and pepper, to taste

Directions

Preheat the oven to 450 degrees F. Place the tomatoes in a small mixing bowl and toss them with salt, sugar, and olive oil then, transfer onto a baking sheet. Roast tomatoes in oven for 12-15 minutes. Set aside. Preheat a fryer (or pot with oil) to 375 degrees F. Flash fry the cilantro for 20 seconds . Drain onto a plate lined with paper towel. Rough chop the roasted tomatoes.  In a mixing bowl, combine, tomatoes,  onion, jalapeno, lime juice, and season with salt and pepper to taste. Add crispy cilantro right before serving.


Did you know…

IMG_8956In 2015 Yelp included Chef Adrianne’s in their top 50 local, non-chain Miami eateries.
Prior to that both Miami Magazine and Urban Spoon named in the Best Restaurant Miami in 2013.


Featured on NBC “6 in the Mix” every Thursday as the Panda Kitchen Ambassador and guest chef.


“After losing my sister to cancer in 2006, I developed the “Make it Count” Foundation to benefit children and their families suffering from the tragic disease. My team and I make it our mission to give back as much as possible.”

St. Jude’s Children’s Research Hospital honored Calvo and her foundation for their time, efforts, and charitable contributions at the 4th annual “It’s All About the Kids” event. Calvo’s altruistic efforts have garnered yearly participation in FLIPANY’s ‘’Chefs up Front,’’ The Black’s Annual Gala benefiting at-risk kids, Common Threads, Verizon’s 4G for Charity, and March of Dimes.


four cheese grilled cheese sandwich

Kick the traditional cheese sandwich up a notch or three with four tantalizing cheeses. Perfect for an after school snack, light weekend lunch or simple indulgence. 

Four Cheese Gourmet Grilled Cheese

  • Difficulty: Simple and Quick
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Four Cheese Gourmet Grilled CheeseIngredients

  • 1 tbsp (15 ml) butter, melted
  • 1 tbsp (15 ml)  fresh parsley, finely chopped
  • 1 tbsp (15 ml) Parmesan Cheese, finely grated
  • 1 garlic clove, minced
  • A pinch of black pepper
  • 4 slices fresh crusty bread, about 1/2-inch (1 cm) thick
  • 4 slices Cheddar cheese
  • 1/4 cup (50 ml)  Mozzarella cheese, shredded
  • 1/4 cup (50 ml) Gruyere cheese, shredded

Instructions:

  1. Blend the butter with the parsley, Parmesan cheese, garlic and pepper until well combined. Spread the butter mixture evenly over one side of each slice of bread. Place a slice of Cheddar, on the unbuttered side, of the other 2 slices of bread. Toss the mozzarella with the Gruyere and sprinkle over the Cheddar. Top the sandwiches with the remaining bread, buttered-side-out.
  2. Turn the T-fal OptiGrill Plus on. Select the sandwich program and press OK. Once the purple indicator light has stopped flashing, place the sandwiches on the grill and close the lid.
  3. Cook until the indicator light has changed to red or until the cheese is melted and the bread is toasted.
  4. or….in a medium skillet on med – hi, place sandwich on heated skillet butter side out. Keep your eyes on the prize, these brown quickly. Flip when golden brown, and remove from skillet when both sides are perfect. Enjoy!

TIPS:

  • The combination possibilities for this sandwich are endless! Add bacon, ham, salami, turkey, tomato, basil, sage or roasted red peppers.
  • Substitute any combination of favorite cheeses for those suggested in the recipe.
  • Serve this sandwich with a hot bowl of soup for a warming lunch or light supper.

Do you love to grill no matter what the season?

ALL RIGHTS GIVENThe T-fal OptiGrill Plus is the new, one-of-a-kind way to grill indoors. The innovative OptiGrill Plus features a cooking sensor that guarantees a perfectly cooked meal every time. The built-in sensor automatically adapts to the thickness of your food and delivers perfect doneness from rare to well-done for six different programs: burgers, poultry, Panini, sausage and pork, red meat and fish. The OptiGrill Plus’ unique temperature gauge allows the savvy home cook to have total control when cooking foods on the manual setting. Users can customize and adjust the temperature from keep warm, low, medium and high, allowing for a range of preparation options beyond the current preset functions. The OptiGrill Plus features angled plates that allow fat to drip off easily into the extra-large drip tray. The brushed stainless steel exterior is sleek and compact for easy storage and the removable cooking plates and drip tray are dishwasher safe for fast and easy clean up.  Available at Bed Bath & Beyond. SRP: $179.99

Your game-day crowd will roar for more of Tilted Kilt’s famous tailgate cocktails

These delicious libations will have your thirsty football crew ready to cheer on their favorite team this season.

There is nothing like “Game-Day Fever” and making sure you guests, fam and crew are covered with great appetizers and cocktails is a must. 

Today we are sharing two of Tilted Kilt’s best cocktails and we hope you will stay tuned as we  bring you more wicked delicious recipes from the famous  Tilted Kilt pub. 

Tilted Kilt's Old Salty Dog

  • Difficulty: A simple cocktail you will love
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Tilted Kilt's Old Salty DogIngredients

  • 2 ounces Three Olives Naked Vodka
  • ½ ounce Monin Habenero Lime Syrup
  • 3 ounce Sun Orchard Grapefruit Juice
  1. Garnish with Lime Wedge on glass. on ½ Salt Rim Glass
  2. Build in Shaker Glass with ice. Shake vigorously. ½ Salt rim fresh glass. Strain into glass with fresh ice

Tilted Kilt's Black & Blue

  • Difficulty: A simple cocktail you will love
  • Print

Tilted Kilt's Black & BlueIngredients

  • Equal Parts Blue Moon Belgian White
  • Equal Parts Guinness Stout

Pour glass half full with Blue Moon, use a spoon to float Guinness gently on top until the glass is full.

 

 

Mia Russo Stern’s Fish Tacos

Eating healthy and January seem to go hand in hand, but when game day approaches we want bold flavorful foods that we can eat with our hands.

One of the best features of this recipe is that it can be cooked on the grill while your oven and stove top are filled with the rest of the menu you’re cooking up for your hungry crew. Grab a cold one and start chopping.

 

Fish Tacos

8 Organic non-gmo corn tortillas
(wrap in foil and warm in a hot oven for about 5-10 minutes)

Fish TacosFor the Fish

  • 1 lb atlantic cod
  • 2 – 3 tablespoons of olive oil
  • 1 tablespoon of organic grass-fed butter
  • 1/2 teaspoon granulated garlic
  • pinch of sea salt and black pepper
  • juice from 1/2 lime or yuzu and the zest

The Accoutrement: 

  • 1 small box of kale (or any)
  • Microgreen/sprouts (about 1 cup)
  • 1 small box of sunflower sprouts  (about 1 cup)
  • 1 cup purple cabbage sliced thin

Fish TacosThe Cabbage

  • 1/2 cup  of cilantro, chopped fine
  • 1 jalapeño, diced fine
  • 1/2 red onion sliced into very thin shreds
  • 3 tablespoons of olive oil
  • 1 lime, juiced and zested
  • 1 tablespoon maple syrup
  • pinch of sea salt
  • black pepper
  • 1/4 tsp granulated garlic

Compound Mayo

  • 1/2 cup mayo
  • 1/2 avocado
  • juice from 1/2 lime and the zest
  • 1/4 tsp cayenne pepper
  • 1/2 tsp ancho chili powder

Cabbage Slaw / Fish TacosFruit Salsa

  • 1 cup diced pineapple
  • 1 cup diced mango
  • 1/2 cup chopped cilantro
  • 1 shallot chopped fine
  • 1/4 cup diced red onion
  • juice from 1 lime and the zest
  • pinch of sea salt
  • black pepper
  • 1/4 tsp granulated garlic

Preheat your oven to about 400°.  It was hot, so we cooked the fish on a baking sheet lined with foil and covered with foil on our BBQ.  This worked very well.  Wash your fish and check for bones.  Pat dry.  Lay fish down on lined baking sheet.  Drizzle with about 3 tablespoons of olive oil, spread it around with your hands.  Cut up about 1-2 tablespoons of grass-fed butter and spread that around.  Season fish with fresh garlic (minced) salt and pepper, Squeeze citrus juice and zest. Bake in the oven for about 15 minutes depending on thickness. Check often for doneness. I like to start my washing all of my sprouts and cilantro. Dry them well.

THE SLAW:  In a small bowl add 1 cup of shredded cabbage with 1/2 cup chopped cilantro, shallot, jalapeño and red onion.  Season with salt and pepper, maple syrup garlic. Toss and let sit until you are ready to assemble. Chill in fridge

FRUIT SALSA: Add all the ingredients to a bowl and toss, chill in fridge.

MAYO: Add all of the ingredients to a blender or food processor and process until smooth.  I like to then transfer to a squeeze bottle so that it’s pretty when I add to my tacos.

Once the fish is cooked, let it cool down for just about 5 minutes. Warm your store-bought organic tortillas wrapped in foil for about 5 minutes on the BBQ.  Start assembling.

Taco. Fish. Fruit salsa. Cabbage slaw. Kale sprouts. Sunflower Sprouts. (Raw fresh organic corn if you like.) Generous squeeze of compound mayo, maybe a little lime zest and a squeeze and you  are off!