Recipe: Fresh Herb Coated Shrimp & Rosemary Sprigs

shrimp-recipe Rosemary sprigs double as flavoring agents and skewers. Perfect to pair with salad and/or steak.

This simple but elegant rosemary shrimp recipe, is easy to prepare and will impress your dinner guest.

Serves 4


The marinade

  • 2 garlic cloves, peeled and chopped
  • ½ a  teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon of fresh chopped thyme leaves
  • 1 tablespoon of fresh chopped chives
  • 1 tablespoon chopped fresh parsley
  • 4 tablespoons fresh lemon juice
  • 3 tablespoons of  extra-virgin olive oil


  • 24  large uncooked shrimp (about 2 pounds), peeled, deveined, tails left intact
  • 4 10-inch-long woody rosemary sprigs

Preparations  & Cooking

  1. Preheat BBQ or broiler.
  2. Skewer 6 shrimps, per a sprig of rosemary
  3. Sprinkle shrimp with salt, pepper, paprika.
  4. Whisk olive oil, chopped garlic, parsley, chives, thyme and lemon in medium bowl to blend.
  5. Coat shrimp with the whisked herbs and lemon and let stand at room temperature 15 minutes.
  6. Broil or BBQ the shrimp until opaque in center
  7.  Arrange on platter and serve.


Recipe: Roasted Asparagus, A Lemony Twist

A great twist to cooking asparagus.


1 bunch/bundle of asparagus
1 fresh lemon
handful of fresh rosemary sprigs
2 tablespoons olive oil
salt and pepper to taste


Preheat oven to 380°F.
Thinly slice half of lemon.
Prep asparagus sprigs, and spread them along with the lemon slices and rosemary on tin foil.
Toss all with olive oil, as well as salt and pepper.
Squeeze juice from remaining half of lemon.
Roast in oven for 7 minutes, then carefully turn asparagus over and continue roasting for another 8 minutes.
Watch for preferred doneness. Add additional time if needed. Total roasting time should be between 15-20 minutes.
Serve warm.





Recipe: Steak with Red Wine Sauce

sauces recipesA vino spin on a traditional steak that will impress your guests.

Serves 6

  • 2 bottles (750 milliliters each) hearty full-bodied red wine
  • 8 ounce apple wood-smoked bacon, cut into ½-inch strips (about 2 cups
  • 2 cups ½ inch diced sweet onions
  • 2 cups quartered cut button mushrooms
  • 2 tablespoons finely chopped garlic
  • 12 tablespoons (1 ½ sticks) unsalted butter
  • 1 tablespoon of cornstarch
  • 2 cups cherry tomatoes halved
  • 1 cup fresh parsley leaves, roughly chopped
  • Fine sea salt and freshly ground black pepper to state
  • 3 steaks, ideally 32 ounces each.

The Sauce
In a Medium saucepan simmer the wine over medium heat for 1 hour or until it is reduced to 2 cups

In large skillet sauté bacon over medium heat until fat has reduced about 10 to 12 minutes. Spoon off the fat. Add the onions, mushrooms and garlic and cook for 10 to 12 minutes or until soft.

Add the wine mixture to the bacon and slowly whisk in 8 tablespoons of butter, 1 tablespoon at a time, sprinkle in cornstarch and stir until the sauce is thickened. Remove from the heat. Add the tomatoes, and parsley. Cover and keep warm. Taste and adjust the seasoning with salt and pepper if necessary.

Preparing and Cooking the Steaks
Preheat a barbecue or stove top grill to medium heat.

Spread the steaks with the meaning 3 tablespoons of the butter. Season them on both sites with salt and pepper. Place the steaks o the grill and cook until browned about 3 minutes. Turn the steaks and brown on the other side about4 minutes or more. Transfer the steaks to a cooler part of the grill. Cover and cook for 20 to 23mintues more for medium-rare.

To  Serve
Place the steaks on plate and server the sauce on top of the steak.

Simple Instructions – How to Carve the Perfect Holiday Turkey

Take the Mystery Out of Carving the Holiday Bird.
    • It is up to your preference but don’t feel required to carve table side. Though a common tradition in many families, it’s perfectly fine to carve the turkey in the kitchen and bring the arranged platter to the table. This especially holds true if you’re a novice at carving.

Turkey Carving Tools

Use a carving knife or a chef’s knife. The longer the knife, the better it will work, as a long, smooth slicing motion will make for better slices. We used a long carving knife with oval indentations along the blade to reduce friction. Tip: Be sure to let the turkey rest for at least 25 minutes before slicing: this helps the juices redistribute through the meat, making for a better-tasting turkey. (It also makes it easier to carve.)

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Make your turkey dinner perfect with these editor’s picks

  • Remove the drumsticks and thighs. Start by pulling a drumstick away from the bird and using the knife to disconnect the thigh bone from the body. Set it aside to carve later, and remove the second drumstick.
  • Remove the wings in the same fashion to fully expose the breast for carving. The wings on modern, commercial birds contain very little meat, so they’re often used mainly for presentation on the platter.
  • To carve the bird, make sure it’s lying on its back, breast-side up. Begin with a long horizontal cut at the base of the breast. You might be able to feel where the breast meat ends and the bone begins–cut as close to that area as you can.
  • Begin slicing the breast from the top down, working at a slight angle to cut away from the carcass. The horizontal cut at the bottom provides a convenient stopping point, making it easy to finish each cut. Transfer slices to a warmed serving platter.
  • To carve a drumstick, hold one end and slice off one side. Lay it flat on the cutting board and continue carving. Slice each side, turning the drumstick a quarter turn until you’ve removed all the meat.
  • Place the thigh on the cutting board and begin slicing parallel to the thigh bone. Cut into even strips.
  • Arrange the rest of the meat onto the warmed platter and serve.