More is Better

  By Michael Symon this was absolutely delicious and we served it with a crusty bread to mop up the sauce. We did not add the chiles. but was still pretty spicy! 1 pound smoked kielbasa, sliced in 1/2-inch disks 2 ears of corn, each cut into 4 pieces  3 1/2 pounds littleneck clams, scrubbed clean 1 pound shell-on medium (16- to 20-count) shrimp, deveined  2 tablespoons coriander seeds, toasted 1 tablespoon cumin seeds, toasted 1 tablespoon crushed red pepper flakes 1 tablespoon kosher salt Freshly ground black pepper 2 Fresno chiles, sliced into rings 1 bay leaf 1 head of garlic, halved 1 lemon, quartered 1 red onion, peeled and roughly chopped  One 750-millileter bottle dry white wine 1 cup fresh cilantro leaves, optional In a large pot with a lid, add the food in layers--the kielbasa first, followed by the corn, clams and shrimp. Distribute the coriander, cumin, red pepper flakes, salt, pepper, chiles, bay leaf, garlic, lemon and onions over the top. Pour in the wi...

 We sampled this lovely cocktail last night and it was delightful - fresh bubbly! 2 oz Amaro ( we used Averna) 3 oz prosecco 1 oz seltzer water ice slice of lime for garnish Use a wine glass and add the Amaro, prosecco and seltzer. Stir THEN add ice last otherwise it all bubbles over the glass. Garnish with lime.

 Yes Chandler from the FRIENDS show! This was created by some very clever person to imitate the one he would order! It did not disappoint at all --very good! Definitely read through the sandwich making directions before starting since its not the way of making a traditional  grilled cheese. Also the texture of the sourdough bread is great! Tomato Jam 1 tbsp. ground cumin 1 lb. cherry tomatoes 1/2 tsp. grated fresh ginger Zest and juice of 1/2 lemon 1/2 cup brown sugar 1/2 cup water 1/2 medium onion, sliced 1/2 tbsp. vegetable oil Grilled Cheese 1/2 tbsp. olive oil 1 yellow onion, sliced Unsalted butter, softened 8 slices sourdough bread 8-12 slices cheese of your choice Make the tomato jam:  In a medium heavy pot, combine all the ingredients over high heat. Let the mixture to come to a boil, stirring occasionally, then reduce the heat to low. Simmer until the jam thickens, about 1 hour. Let cool completely, then transfer to the refrigerator for at least 3 hours, or o...

 This recipe from Michael and Liz Symon -was very good and Kevin is already requesting that I make it again with blueberries! We did the stove top then oven version. 3 large eggs 1/2 cup plus 1 teaspoon granulated sugar 1/2 cup fine cornmeal 1/4 cup all-purpose flour 1/4 teaspoon kosher salt 1 1/4 cups whole milk 2 teaspoons almond extract 1 tablespoon unsalted butter 3 cups pitted fresh cherries Confectioners' sugar, for serving Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat. Vigorously whisk together the eggs and 1/2 cup granulated sugar in a large bowl until pale and fluffy, about 2 minutes. Whisk in the cornmeal, flour and salt, smoothing out any lumps. Whisk in the milk and almond extract. Add the butter to a 10- to 12-inch cast-iron skillet over direct heat. When the butter has melted, swirl it around to coat the bottom of the skillet. Right before you are ready t...

 This was very nice and summery - perfect for this hot humid weather! I altered 2 things-- all I could fine was pink lemonade and I added about 2 T sugar as that was plenty of sweetness.  1   (12oz) can Frozen Lemonade 6   oz   Bourbon (adjust to taste) 6   oz   Honey (sub 1/4 cup Sugar) Ice Lemon slices for garnish Instructions Put the can of frozen lemonade (still frozen) in a blender. Fill the empty can halfway with bourbon and then add honey to fill completely (no need to be super precise). Pulse a few times to combine. Add ice to fill the blender. Blend until the ice is fully crushed. Taste and add some more honey or sugar if you'd like it to be more sweet. Serve in small glasses with lemon slices as garnish.

 This recipe came off a website from Brookstone Griddle - thought it would be a great camping beach recipe --called for their air fryer and we don't own it so was like no worries I will use the convection and microwave oven for the corn and potatoes! Got to the site and realized we were boon-docking -so no electricity and end up boil each up on the propane stove and the adding to the griddle at the end - worked out great! 8 large shrimp, peeled and deveined 3/4  pounds smoked sausage links 1 corn ear 1/2 of 10-12 oz. bag roasted frozen red potato quarters 1 medium sweet onion 1/4 cup Old Bay Seasoning or Lo-Country Style Shrimp Boil seasoning 3-tablespoons oil   Steps: Preheat your griddle to medium-high and the air fryer to high. Cut and remove the top and bottom stems from the onion. Clean all exterior onion skin and discard. Cut the onion in half and then quarter each half. Peel apart the petals and set aside. Slice the smoked sausage into silver dollar rounds about th...

  So this fun was inspired  by the fact I had A&W root beer  and the spiced rum! Again enjoyed beach side! 2 oz  Captain Morgan's Spiced Rum Root Beer  (Preferably A&W Root Beer) INSTRUCTIONS Combine in a highball glass over ice.

 We enjoyed this refreshing cocktail while RVing dune side! 2 ounces gin 4 ounces  fresh lemonade Garnish: lemon wheel Steps Add the gin and lemonade to a double Old Fashioned glass filled with ice. Stir, and garnish with a lemon wheel .

 Always on the hunt for new bourbon cocktails -we enjoyed this one. 2 oz Bourbon 6 oz Root beer Pour the bourbon into a Collins glass over ice. Add the root beer, and stir slowly. Serve with a straw.

 Ok so maybe I should confess right now --went to make it only to find I had no MARSALA ! So substituted Madeira instead and it was still great! Served over the suggested angel hair and with a side of spinach. 1 c.  all-purpose flour kosher salt Freshly ground black pepper 4  boneless skinless chicken breasts 2 tbsp.  butter, divided 1 tbsp.  extra-virgin olive oil 8 oz.  baby bella or cremini mushrooms, sliced 2  cloves garlic, minced 3/4 c.  marsala wine (subbed Madeira!) 3/4 c.  low-sodium chicken broth 1/2 c.  heavy cream 2 tbsp.  Freshly chopped parsley Cooked angel hair, for serving In a shallow bowl, season flour with salt and pepper. Dredge chicken in flour. In a large skillet over medium heat, melt 1 tablespoon butter and oil. Add chicken and cook until golden on both sides, about 5 minutes per side. Remove chicken from pan and place on a clean plate. Make marsala sauce: Melt remaining 1 tablespoon butter in skillet an...

 From Delish --if you are a fan of pasta, corn and cheese this is the recipe for you! Unfortunately my cilantro became brown and wilted during transport!   1 lb.  penne 2 tbsp.  butter 2 c.  frozen or fresh corn 1/2 c.  mayonnaise 1/3 c.  Mexican crema or sour cream Juice of 1 lime  1 tsp.  chili powder 1/4 tsp.  cayenne pepper Kosher salt Freshly ground black pepper  1/2 c.  crumbled cotija or feta 1/4 c.  freshly chopped cilantro In a large pot of boiling salted water, cook pasta according to package directions to al dente. Drain.  In a large skillet over medium-high heat, melt butter. Add corn and cook until blistered, about 5 to 8 minutes.  In a medium bowl, whisk together mayonnaise, crema, lime juice, chili powder, and cayenne pepper. Season with salt and pepper.  In a large bowl, toss pasta, corn, cotija, and cilantro together. Add dressing and toss to coat. Refrigerate until ready to s...

 We saw this recipe and it looked so good had to try it our --my basil mixture is not bright green because I picked it all the day before! Sorry the only way I could copy the recipe was as a photo.