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Hors d’oeuvres

  • I made this sooooo long ago that I don't remember exactly when and where... and why. It is one of my olden days, on the fly recipes that is a little short on detail... but big on flavor... lol... ...

  • Over the years I've prepared Clams Casino using a variety of recipes, each a favorite of the House, management or Chef, but my all time favorite is the first I as introduced to - the Clams Casino at T...

  • This is one of my favorite things in the World, after Jennifer, but this is not entirely my recipe; it is a hybrid of an old Jacques Pepin recipe crossed with a recipe from luv-a-duck.com. Reason bei...

  • Essentially a pate, Duxelles is an Old School appetizer, and often used as an ingredient in other Haute' Cuisine offerings. The recipe here is from memory, since I needed one quick for the Filet Béar...

  • Otherwise known as Peel-and-Eat or other such local names, the idea is the same; Shrimp boiled or steamed, or sometimes sautéed or baked, and seasoned with Old Bay or other nautical spices, served col...

  • Good old fashioned Steamed Clams; the hand-written recipe here is from my Backstage Restaurant days... the owner of the place was Clam Happy, and especially with Clam Broth on the side and Drawn Butte...