Shrimp Fra Diavolo

Shrimp Fra Diavolo goes perfect with some white wine. The golden onions, white wine, oregano, and garlic makes it a flavorful and colorful dish.

Ingredients:

• 1 pound large shrimps, peeled & deveined
• 1 teaspoon dried crushed red pepper flakes
• 3 tablespoons olive oil
• 1 medium onion, sliced
• 1 can diced tomatoes
• 1 cup dry white wine
• 3 garlic cloves, chopped
• 1/4 teaspoon dried oregano leaves
• 3 tablespoons chopped fresh basil leaves

Directions:

1. In a medium bowl, combine shrimps, salt, and red pepper flakes.
2. Heat the olive oil in a large skillet. Add shrimps and saute for 2 minutes, remove from heat immediately and set aside. Saute the onions in the same skillet until translucent which is about 5 minutes then add the tomatoes, wine, garlic, and oregano. Simmer until the sauce thickens which is about 10 minutes.
3. Return the shrimps to the sauce mixture and cook for about a minute for the flavors to meld together. Transfer to a beautiful serving dish and sprinkle with fresh basil leaves. 

Spicy Mango Salsa

Summer's here! It's time for fun and good food. We love to serve this chilled spicy mango salsa with tortilla chips along with iced lemonade, sandwiches, cookies, and other delicious food. Super easy to make and it'll be everyone's favorite salsa.


Ingredients:

• 2 cups diced fresh mango
• 2 cups fresh peaches, pitted and chopped
• 2 cloves garlic, minced
• 1 cup diced tomato
• 1/4 cup chopped fresh basil or cilantro
• 2 serrano chile peppers, diced
• 1/4 cup fresh lime juice

Directions:

1. In a large bowl, mix everything together. 
2. Add the chilies and lime juice to taste. Refrigerate for at least 2 hours before serving. 

Fresh Asparagus and Lump Crab Salad

This is such a beautiful salad for presentation. It is important to use the freshest ingredients you can find in this salad. I serve this in the afternoon with some good wine and welcome to paradise.


Ingredients:

• 2 small bunches of fresh asparagus
• 1 cup mayonnaise
• 3 teaspoons Dijon mustard
• Juice of 1 lemon
• 1 tablespoon minced shallots
• 1 teaspoon minced garlic
• 1 tablespoon chopped chervil
• 1 tablespoon chopped tarragon
• 1 pound fresh lump crabmeat or store-brought ready to eat lump crabmeat is fine too

Directions:

1. Trim off about 2 inches from the bottom of the asparagus. Boil a large pot of salted water. Add the asparagus and cook for 3 minutes then remove and place in a bowl of ice water for 2 minutes. Drain and set aside.
2. In a bowl, whisk together the mayonnaise, mustard, lemon juice, shallots, garlic, chervil, and tarragon. Season with salt & pepper. Add the crabmeat and mix well. Season with salt again if needed.
3. Arrange the asparagus on a platter and spoon crabmeat mixture over the center of the asparagus. Serve this beautiful & unique salad!

Onion Soup with Fontina

Classic onion soup that's sure to warm everyone's heart. It's perfect to serve this soup with some good wine for a romantic evening at home. You'll need ovenproof ramekins.

Ingredients:

• 4 tablespoons butter
• 2 large Vidalia onions, sliced
• Sea salt & freshly ground black pepper
• 1 teaspoon fresh thyme leaves
• 4 cups beef broth
• 4 slices ciabatta bread, cubed
• 4 ounces fontina cheese, sliced

Directions:

1. In a medium saucepan, melt the butter over medium heat then add the onions and season with salt & pepper. Cook until onions are tender which is about 10 minutes. Add the fresh thyme leaves and broth. Simmer until onions are soft which is about 15 minutes.
2. Divide the soup into 2-4 ovenproof ramekins. Divide the cubed bread among the ramekins. Top each with slices of fontina cheese. Place under the broiler about 5 minutes or until the cheese is golden and bubbly. Serve immediately.

Alsace and Bordeaux Bread Pudding

I learned to make this bread pudding while I was in France visiting my relatives. This is one of the most requested dessert from our friends. You can use bread slices or a loaf of French bread. It can be prepared in advance and just bake it when you are ready to serve.

Ingredients:

• 1 loaf French bread or 12 bread slices
• 5 large eggs, beaten
• 2 cups half-n-half
• 1 cup milk
• 1 cup sugar
• 1 stick of butter
• 4 teaspoon vanilla extract
• 1/2 cup raisins

Directions:

1. Slice bread and arrange slices in a buttered flat baking dish in 2 rows and 2 layers.
2. In a large bowl, combine the eggs, half-n-half, milk, sugar, melted butter, and vanilla extract. Blend until smooth. Pour mixture over bread slices, make sure all are covered with the mixture. Cover and refrigerate for 1 hour.
3. Preheat oven to 350º. Sprinkle raisins over the top and bake for 45 minutes or until puffed & golden. Serve hot.