Here a some of our favorite chefs, cooking shows, recipes, kitchen gadgets, restaurants and wines. We’d love to hear your suggestions.
Don Shula’s Steak House Famous Barbecue Shrimp
1 cup quality thick barbecue sauce
1 Tbsp ground horseradish
1 Tbsp honey
1 Tbsp black pepper, coarsely ground
16 large shrimp, peeled and de-veined
16 fresh basil leaves
8 strips bacon, cut in half
1/2 cup butter, melted
- Purée all the sauce ingredients in a food processor or blender and set aside. Heat oven to 375° F (190° C).
- Wrap each shrimp in a fresh basil leaf, then in a half piece of bacon. Secure with a toothpick.
- Place wrapped shrimp on a cookie sheet, brush with butter and bake 8 to 10 minutes, turning halfway through and brushing again with butter. Turn on broiler and brown shrimp on both sides, approximately 2 minutes per side.
- Toss with the sauce and serve immediately.
Quick-Roasted Chicken with Mustard & Garlic
Recipe by Jacques Pépin
One 4- pound chicken
4 large garlic cloves, minced
2 tablespoons Dijon Mustard
2 tablespoons dry white wine
2 tablespoons extra virgin olive oil
1 tablespoon soy sauce
1 teaspoon Tabasco
1 teaspoon herbes de Provence
1/2 teaspoon salt
- Preheat the oven to 450°. Using poultry shears, cut along each side of the chicken backbone and remove it. Turn the chicken breast side up and press on the breast bone to flatten the chicken. Using a sharp knife, cut partway through both sides of the joint between the thighs and the drumsticks. Cut partway through the joint between the wings and the breast.
- In a bowl, mix all of the remaining ingredients. Turn the chicken breast down and spread it with half of the mustard mixture. Set the chicken in a large skillet skin side up; spread with the remaining mixture.
- Set the skillet over high heat and cook the chicken until it starts to brown, 5 minutes. Transfer the skillet to the oven and roast the chicken for 30 minutes, until the skin is browned and the chicken is cooked through. Let the chicken rest for 5 minutes. Transfer the chicken to a cutting board, cut it into 8 pieces and serve.
- The chicken can be prepared through Step 2 and refrigerated overnight.
- Mashed potatoes
Our go to spice ie Emeril’s Essence. It is a seasoning blend made with salt, paprika, black pepper, granulated garlic, onion powder and other spice. It’s great on beef, chicken, pork or seafood. It adds a bold flavor, without adding heat. Other blends available: Bayou; Italian; Southwest; BAM! Burger, BAM It! Salad; and Garlic Parmesean for Bread.