Mekong Shrimp and Coconut Soup

A bowl of udon noodles bathed in a silky, spicy coconut broth and capped with red chiles and cilantro. Mekong Shrimp and Coconut soup is an excellent dish on a hot summer day. It may appear to be heavy, but the soup is light and flavorful.


Fire Roasted Artichokes

It Is artichoke season! The artichoke Is One of My most favorite vegetables and is abundant in the stores this time of year. Also, the price Is even more manageable during the season. Fire roasted artichokes is a great way to bring a hint of smokiness and char to the artichoke.

Wood Fire Roasted Shrimp Tacos

Shrimp tacos and fish taco’s are probably the most popular way to eat fish. This wood fire roasted shrimp taco recipe is outstanding. Cooked in a screaming hot wood fired oven, these shrimp take on a smokiness and flavor that will make your tastebuds dance. Drizzle with the secret recipe cream sauce and these tacos are second to none.

Italian Style Green Olives

These olives make a great appetizer dish. This recipe was handed down to me by my grandfather and dates back to the time when my relatives lived in Calabria, Italy. Fresh olives that you cure yourself are the best. However, pre-cured olives are tasty as
well and quick to make this dish with.