Roasted Red Pepper Dip

April 16, 2014

• 6 roasted red bell peppers
• 2 blocks cream cheese
• ½  cup minced fresh basil
• 1 clove garlic

Cut the peppers in half, remove seeds and roast cut side down on a baking sheet at 400° until the skins turn black. Cover with foil to sweat the skins off the flesh then remove the skin. Puree all ingredients until smooth. Refrigerate until set. Garnish the serving bowl with a fresh basil bouquet. Serve with corn chips, pita chips, veggies or crackers. Makes an excellent sandwich spread or pasta sauce.

Sea Scallops-Corn Cakes-Orange Honey Butter

April 16, 2014

Corn Pancakes

• 4 oz. pureed fresh corn
• ¼ cup fresh corn kernels
• ½ cup flour
• ⅓ cup milk
• 1 heaping tablespoon sugar
• ¾ teas salt
• 1 teaspoon baking powder
• ⅓ teas baking soda

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Mushrooms and Tomatoes in Cream Sherry

April 16, 2014

• 1 ½ lbs fresh mushrooms, quartered
• 1 stick butter
• 1 teaspoon minced garlic
• ¼ cup minced fresh basil
• 2 cups diced fresh tomatoes
• ½ cup Cream Sherry

Sauté mushrooms in butter and garlic until tender. Gently stir in the basil, tomatoes and Cream Sherry. Don’t over stir or the tomatoes will lose their chunky texture. Serve warm with fresh bread cubes as an appetizer or pour over angel hair pasta for a side dish. Add grilled chicken or shrimp for a main dish.