SEAFOOD SALAD (Adapted from South your mouth)

SEAFOOD SALAD (Adapted from South your mouth)

by | May 14, 2018

SEAFOOD SALAD (Adapted from South your mouth) 1 1/2 cups (~ 1 lb) seafood (crab, shrimp or lobster) 1/2 cup mayonnaise 2 stalks celery, finely chopped 1/2 tsp Old Bay seasoning 1/2 tsp dill Salt to taste Chop seafood into 1/2-inch pieces, and add to a bowl. Add...
ROAST BEEF ROLL UPS

ROAST BEEF ROLL UPS

by | May 14, 2018

ROAST BEEF ROLL UPS 3/4 cup (3 oz) crumbled blue or gorgonzola cheese 2 TBSP prepared horseradish 2 TBSP mayonnaise 1/2 tsp freshly ground black pepper, divided 2 TBSP tarragon or other flavored vinegar 1 TBSP honey 1/4 tsp garlic powder 2 cups shredded cabbage 1/4...

BITTER GREENS SALAD (Adapted from the NYT)

by | May 14, 2018

BITTER GREENS SALAD (Adapted from the NYT) 1½ tsp whole-grain mustard 1½ tsp Dijon mustard 3 to 6 TBSP freshly squeezed lemon juice ½ cup extra-virgin olive oil Salt black pepper 14 oz mixed frisée, radicchio and dandelion greens, washed, dried and torn into pieces In...
ROASTED PORK WITH SALSA VERDE (Adapted from the NYT)

ROASTED PORK WITH SALSA VERDE (Adapted from the NYT)

by | May 14, 2018

ROASTED PORK WITH SALSA VERDE (Adapted from the NYT) 7- to 8-pound pork butt, fat cap (preferably 1-inch thick) attached 3 ½ TBSP salt, plus more for salsa ¼ cup coarsely ground black pepper 2 cups extra-virgin olive oil 6 to 8 TBSP sherry vinegar 4 cups chopped fresh...