Terrine of Roasted Eggplants
Preheat the oven to 425 degrees. Cut the stem ends off all the eggplants. Cut 3 eggplants in half lengthwise and score the flesh with a sharp knife, making sure you don’t cut through the skin. Rub the cut surfaces of
Shrimp with Garbanzos, Arugula & Sundried Tomatoes & a Chardonnay Sauce
Make the Chardonnay Sauce (see directions below) and keep warm. To prepare the Garbanzos, Arugula & Sundried Tomatoes: Add the butter to a sauté pan together with the garlic, red pepper flakes and onion. Cook over medium-low heat, stirring well, for 3
Sautéed Spinach with Garlic & Red Peppers
In a nonstick sauté pan, heat the olive oil over medium heat. Add the bell pepper and cook, stirring well, for 2 minutes. Add the garlic and cook 1 minute more. Add the spinach and cook for another minute, tossing well
Sautéed Green Beans with Garlic
Bring a large pot of water to boil over high heat and add 3 teaspoons (1 tablespoon) of salt. Once the water reaches a boil, add the green beans and cook for 3 to 4 minutes until al dente. Take
Roasted Shrimp, Watermelon & Goat Cheese Salad
Cut 3 slices of the watermelon; each slice should be about 2 inches thick. Using a round cookie cutter (2½ inches in diameter x 1¾ inches deep), cut as many circles as possible from each of the 3 slices. Then cut
Pea Soup with Confit of Peppers & Shrimp
To prepare the Confit of Peppers & Shrimp: Cook the shrimp or prawns in 1 teaspoon of the extra virgin olive oil for 1 minute. Using a slotted spoon, place the cooked shrimp or prawns in a bowl. Cook the remaining olive
Nick Stellino’s Magic Cornbread
Preheat the oven to 400 degrees. Start browning the bacon. While the bacon is cooking, melt the butter in a separate pan. I’ve used unsalted butter for this recipe; however, salted butter would be fine, too. In a bowl, mix the cornmeal,
Roasted Potatoes
Cook the potatoes for 2 minutes in rapidly boiling salted water. Drain and let air-dry. Once the potatoes are dry, toss them in a bowl with salt, pepper and extra virgin olive oil. Roast in a 400-degree oven for 20 to
Grilled Shrimp with Stewed Peppers
Make the Peperonata (see related recipes) the day before. Mix the marinade ingredients in a food processor and process to a cream-like consistency. Mix the shrimp with the marinade and let rest in the refrigerator, covered, for 30 to 45 minutes. Grill
Fried Green Tomatoes
Mix all the dry spices together. In a bowl, whisk together the eggs and the cream. Sprinkle the spice mixture on each side of the tomatoes and let them rest for about 15 minutes; pat them dry before you proceed. Dip each of