This recipe was created by George Gregorakos, Chef and Owner of The Big Crab Cakes INGREDIENTS 1 pound large raw shrimp 1 pound crabmeat 2 tablespoons Blacked seasoning 1 tablespoon olive oil ½ teaspoon paprika Kosher salt Freshly ground black pepper 8 cups (2 quarts) low-sodium chicken broth 2 tablespoons unsalted butter 1 small white onion, diced 4 cloves garlic sliced thin 2 cups arborio rice ½ cup dry white wine 1 ½ cups grated Parmesan cheese 1 cup finely chopped Italian parsley leaves, divided DIRECTIONS Rinse the shrimp and pat them very dry. Drizzle with the oil, sprinkle with the…
LIZ SHARES HER PERSONAL FAVORITE STUFFING RECIPE Need a new stuffing recipe for your holiday? We’ve got one just for you! This flavorful recipe made with chestnuts is an Italian classic, although, of course, Liz has added her own twist to the recipe! If you can’t find them locally, chestnuts can be purchased online, or some Asian markets carry them this time of the year. INGEDIENTS Chestnuts – 1 cup unpeeled, then roasted as below. ½ of 1 package herbed bread crumbs (white or white/whole wheat. Not corn stuffing) (makes stuffing for 6-8 people, generous portions) 1 Tbsp Olive oil…
Linganore’s Indulgence is a semi-sweet wine infused with natural chocolate. It’s perfect when paired with desserts or as part of this delicious red wine hot chocolate in Winter. INGREDIENTS 1 cup of Vanilla Almond milk – Do not use regular milk – it will become thick and clumpy. ½ cup of Semi-sweet chocolate chips ½ cup Linganore Indulgence wine Whipped crème Marshmallows DIRECTIONS Heat Vanilla Soy milk to simmering over medium heat. Turn heat to low and add chocolate chips. Stir until completely melted, about two minutes. Turn off heat and add Linganore Indulgence Wine Top with marshmallows and whipped…
Ingredients 1 head cauliflower, chopped into bite size florets ½ tsp Himalayan pink salt 2 tbsp olive oil divided 1 tbsp lemon juice 3 cloves garlic, minced ½ cup Albariño 1 lemon, juiced 1 cup vegetable broth Fresh parsley, chopped Red pepper flakes, to taste ½ lb linguine (cooked according to package directions) Directions Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside. Combine 1 tbsp olive oil, 1 tbsp lemon juice and ½ tsp salt in medium size bowl. Toss cauliflower florets in the mixture. Spread onto the prepared baking sheet in one even layer and…
