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Sambuca Bleu Cheese Mussels with Bartlett Pear Inn
The executive chef team from Bartlett Pear Inn taught us how to make Sambuca Bleu Cheese Mussels. Chef Phil Lind and Chef Dave Kneller say it’s the perfect combination of savory, sweet and an eastern...
View ArticleFighting the Fat from Within and Binge Eating – Tuesday, February 3, 2015
The post Fighting the Fat from Within and Binge Eating – Tuesday, February 3, 2015 appeared first on DelmarvaLife.
View ArticleSauteed Lump Crab, Mushrooms and Leeks with Pete McMahon of Rusty Rudder
Lump Crab Sauteed with Wild Mushrooms and Leeks Tossed in a Lemon-Chive Beurre Blanc, Served in a Filo Basket 1 oz. Olive Oil 4 oz. Mushrooms, Sliced 1 Leek, White Part Only 4 Cloves Garlic, Chopped 4...
View ArticleCurry Shrimp over White Rice & Veggies with Caribbean Flava
If you’d like to learn how to make Caribbean Flava’s Curry Shrimp with White Rice and Veggies, cook along with us this afternoon! Here’s what you’ll need: Green Pepper Yellow Pepper Red Pepper 1 Onion...
View ArticleSpaghetti Alla Chitarra with Nage Restaurant
If you’d like to make Spaghetti Alla Chitarra, here’s what you’ll need! Confit Tomatoes: 6 Plum Tomatoes, Quartered 2 Cloves Garlic, Chopped 1 Sprig Rosemary 1 Sprig Thyme 1 T. Salt 1 t. Sugar 2 T....
View ArticleSeared Tuna & Cabbage Salad – Wednesday, March 25, 2015
Seared Tuna: 12 oz. Tuna 2 T. Mirin Rice Wine 2 T. Fresh Squeezed Lemon Juice 2 T. Soy Sauce 1 T. Minced Fresh Ginger 3 T. Minced Scallion Salt & White Pepper Preheat 10-12 inch stainless steel...
View ArticleTriple Threat BBQ Sauces – Wednesday, April 8, 2015
Danny Aguilar and Robin Rockemann from the Delaware State Fair share a couple of fantastic Triple Threat BBQ sauce recipes with Jimmy and Lisa. But how about a little competition? Who’s sauce will win...
View ArticleChicken Zucchini Pasta – Thursday, April 23, 2015
Chicken and Zucchini Pasta 2 Tbs. Olive Oil 1 clove minced garlic 1 lb. Chicken Breast Cut into bite sized pieces 2 Medium Zucchinis 1 Medium Tomato, Diced 1 Tbs. Dried Basil Salt & Pepper to taste...
View ArticleCured Salmon with Chef Feeley – Eden Restaurant, Rehoboth Beach, Del.
Chef Feeley, from Eden Restaurant in Rehoboth Beach, Del., cooked cured salmon with Jimmy and Lisa. Beet-Stained Salmon Gravlax Ingredients: Wild salmon 1 cup salt 1 cup sugar Orange zest 1 T. fresh...
View ArticleSummer Shrimp Tacos with Dos Locos
Joe Zuber and Ruben Castillo from Dos Locos in Rehoboth, Del. join Jimmy & Lisa in the DelmarvaLife kitchen to cook summer shrimp tacos. Ingredients: butter, garlic, parsley, cilantro lemon, lime,...
View ArticleSummer Tomato Salad with Chef Douglas Ruley of SoDel Concepts
Summer is nearly upon us, can you believe it? With these temperatures, how could you not? Today, we are celebrating the upcoming season with a light and crisp summer salad. Chef Douglas Ruley, the...
View ArticleBerry Beet Salad & Berry Cocktail with Bartlett Pear Inn
The Cuisine Team from Bartlett Pear Inn in Easton, Chef Phil Lind and Chef David Kneller joined Jimmy and Lisa in the DelmarvaLife Kitchen to make a Berry and Beet Salad with a delicious Mulberry...
View ArticleRigatoni Bolognese with Chef Chris Parks of Lupo Italian Kitchen
Jimmy and Lisa try their hand at a delicious, Italian classic, Rigatoni Bolognese with Chef Chris Parks of Lupo Italian Kitchen and SoDel Concepts. If you’d like to now try your hand at it, here are...
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Pan Seared Mahi Mahi with Chef Phillip Hitch from Market Street Inn –...
Chef Phillip Hitch from Market Street Inn join Jimmy and Lisa in the kitchen to cook Mahi Mahi. Try the recipe out for yourself. Ingredients: Mediterranean Relish: 1 c. diced tomatoes 1/4 c. chopped...
View ArticleSeared Mahi Mahi & Fresh Blueberry Salad with The Greenhouse Cafe
Nancy Bolt, Owner of The Greenhouse Cafe in Ocean City taught Jimmy and Lisa how to make a delicious and summery seafood and salad combo… seared mahi mahi and a fresh blueberry salad chock full of...
View ArticleCurry Sauteed Vegetables with Ronnie Burkle of SoDel Concepts
Jimmy and Lisa learned how to make an irresistible vegan/vegetarian dish with Ronnie Burkle, Corporate Chef with SoDel Concepts. If you’re looking for a delicious way to prepare vegetables for your...
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BBQ Leftover Recipes & Fruit Pizza with Chef Anthony Zarrello
Chef Anthony Zarrello joins Jimmy and Lisa in the DelmarvaLife kitchen to make three different recipes using your BBQ leftovers. Bacon Cheeseburger Dip Ingredients 1 lb. Lean Ground Beef or Turkey 3 C....
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Buttermilk Fried Chicken & Dessert with Chef Paul Gallo of Abbott’s Grill
Paul Gallo, Executive Chef with Abbott’s Grill in Milford taught Jimmy and Lisa how to make a delicious meal from beginning to end. If you’d like to learn how to make it, here’s what you’ll need!...
View ArticleAngie’s List: Kitchen Sink – Monday, July 6, 2015
There are a lot of us entertaining this summer. If you are not, you are at least cooking at 3 meals a day for your family. All that wear and tear means your kitchen is taking a beating. It is every...
View ArticleBroccoli Beignets with Sous Chef Marcus Green from The Buttery in Lewes, Del.
Sous Chef Marcus Green from The Buttery in Lewes, Del. joins Jimmy and Lisa to make broccoli beignets. Broccoli Beignets: 1 Qt. broccoli 1/2 T. salt 3 C. flour Parmesan 2 T. baking powder 3 whole eggs...
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