Penne a La Vodka

Ingredients:

• 2 tablespoons butter
• 2 cloves garlic, minced
• 2 shallots, minced
• 1 cup vodka
• 1 cup chicken broth
• 1 can crushed tomatoes
• Sea salt and pepper
• 16 ounces penne rigate pasta
• 1/2 cup heavy cream
• Handful of fresh basil leaves, chopped

Directions:

1. Heat a large skillet and add butter, garlic, and shallots. Saute for 5 minutes then add vodka and cook for 2 minutes. Add chicken broth and tomatoes then bring to a boil and reduce heat to simmer. Season with salt and pepper.
2. In a large pot of salted water, cook pasta to al dente. Drain and set aside.
3. Add heavy cream to sauce and bring to a boil then remove from heat. Toss hot pasta with sauce immediately. Sprinkle with fresh basil leaves and serve!

Prosciutto Wrapped Asparagus

Ingredients:

• 1 pound asparagus, trimmed
• 1 tablespoon butter
• Sea salt and pepper
• 8 sliced prosciutto, halved lengthwise

Directions:

1. Preheat the oven to 400º.
2. Remove the dry stem ends off of each asparagus and place on a baking sheet. Drizzle with melted butter and season with salt and pepper. Roast until asparagus is tender which is about 15 minutes. Set aside to cool.
3. Wrap each asparagus with about 1/2 a slice of prosciutto and expose the tips. Arrange wrapped asparagus on a beautiful platter and serve.

Shrimp Fra Diavolo

Ingredients:

• 1 pound large shrimps, peeled and 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

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 & 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

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 and 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 and unique salad!