This is a delightfully spicy recipe. You can make it devilishly spicy by leaving the seeds in the peppers. We enjoyed the leftovers cold atop salad greens.
1/4 cup olive oil
1 Scotch bonnet pepper, seeded and thinly slicedServe over rice or pasta.
1 (4-pound) chicken, cut into pieces, or 4 pounds whole bone-in, skin-on chicken breasts
2 tablespoons pressed garlic1 teaspoon plus 1 sprig fresh thyme
1 tablespoon chopped cilantroSea salt, to taste
1/4 cup olive oil Read more…Chayote & Mango Slaw
From Chef Artim at the Ritz-Carlton, Palm Beach
2 cups julienned Chayote
1 cup julienned Mango
1/3 cup julienned Red Pepper
1/3 cup julienned Yellow Pepper
1/3 cup julienned Red Onion
¼ cup julienned Jalapeno
¾ cup Extra Virgin Olive O
Mother’s Day Brunch
Egg-cheese casserole (bacon variation given)
Chocolate croissantsEgg-Cheese Casserole
2 tablespoons softened butter or margarine
1 box cheese and garlic croutons1-1/2 cups shredded cheese
4 to 5 large eggs Read more…Here’s a simple strawberry syrup, good over ice cream, pound cake or over a
nice slice of one of Rima’s Cheesecakes, available at the Ocean Avenue Greenmarket Café.
Very Berry Strawberry Syrup
By Jan Norris & Dan Oliver Super Bowl fans, or even those who secretly show up only for the commercials, are too antsy to sit down to real food. The portable dips and chips or breads are a much better choice for hitting a variety of palates. Here, w
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