proscuitto shrimp w garlic hot sauce

PROSCIUTTO-WRAPPED SHRIMP WITH GARLIC DIPPING SAUCE
6 Servings

18 thin slices Prosciutto
18 fresh basil leaves
18 extra-large shrimp, peeled, deveined
18 bamboo skewers or wooden toothpicks, soaked in water 30 minutes
1/2 cup red wine vinegar
2 tablespoons Dijon mustard
1 teaspoon hot sauce
1 tablespoon minced garlic
3/4 cup  extra virgin olive oil
Placer Prosciutto slice on work surface short end parallel to edge. Place 1 basil leaf at short end of Prosciutto slice. Place 1 shrimp atop basil leaf. Roll up shrimp in Prosciutto. Thread shrimp on skewer. Repeat with remaining Prosciutto basil, shrimp and skewers. (Can be prepared 1 day ahead. Wrap tightly in plastic and refrigerate.) Prepare grill on medium high or preheat broiler. Combine vinegar, mustard,hot sauce and garlic in blender. Gradually add oil and blend well. Transfer to a small bowl. Season with salt and pepper to taste. Grill or broil wrapped shrimp until opaque in center, about 6 minutes, turning often. Serve hot or at room temperature with sauce.
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healthy meatloaf

TOM'S HEALTHY MEATLOAF (TOM'S NATIONAL HEALTHY & GRASS-FED BEEF RECIPE CONTEST WINNER)
Makes 4 Servings

2 pounds grass fed ground round.
2 tablespoons olive oil
1 cup diced onion
1 cup diced red pepper
1 poblano pepper split seeded and minced
1 tablespoons minced fresh oregano
1 tablespoons minced fresh thyme
1 teaspoon salt
1 teaspoon fresh ground black pepper
1/2 cup fire roasted diced tomatoes
6 slices pancetta

Preheat oven to 350. Put meat in a large bowl. In a large skillet cook remaining ingredients except pancetta for 6 minutes, remove from heat and cool. Gently add pan mixture to meat combining with a fork. Place meat mixture in large loaf pan top with pancetta and bake for 45 - 50 minutes.

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my favorite restrunr not

 http://nyti.ms/17WzjAg
eat at home

sour cream cucumbers

1 lg seedless cucumber peeled sliced
1/2 cup sour cream
2 tablespoons balsamic vinegar
1 tablespoon dk brown sugar
place cucumbers in bowl
combine remaining ingredients and toss with cucumbers
chill for 15 minutes
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asparagus delights

asparagus delights
1 lb thin asparagus
4 ounces pancetta- chopped
4 ounces butter
1 cup dried breadcrumbs
juice zest 1 lemon
trim asparagus and blanch 3 minutes.. remove to serving platter.
in medium frying pan cook pancetta until crisp.drain on paper towels
add butter and breadcrumbs to frying pan coook over medium heat stirring
often. add lemon juice and zest and spoon crumbs over asparagus.
top with pancetta.
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slow cooker pork neckbones

Slow cooker pork neckbones,today is my birthday. i'll take it easy witrh this tasty dish.
3 lbs meaty pork neckbones
16 ounces german sauerkraut
3 15 oz cans chicken broth
2 tablespoons black peppercorns
2 tablespoons caraway seeds
3 bay leaves
place all ingredients in slow cooker cook on6 hours.
the tenderist pork you'll ever have
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nj tomatoes w corn and crab

Tom Faglon is retired from Telcordia Technologies, but that just means this Brooklyn-born foodie has more time to cook. Faglon, 69, and his wife, Diane, of Somerset are the creators of www.faglon.com , an online 1,000-recipe collection to which they’re still adding.

But before they cook, they grow. “I have a patio full of herbs, veggies and flowers. It’s gorgeous right now,” said Faglon, who lives in an apartment. “I have tomatoes up the ying yang out there. I even have hanging tomato plants. For an 8 foot by 4 foot patio, it’s got a lot of stuff on it.”

The couple cooks for more than themselves. In fact, they’re known for throwing extravagant seasonal food parties for their friends.

Faglon’s fascination with food started in childhood when his father introduced him to a cast iron pan and demonstrated how to prepare bacon and eggs. At dinnertime, his mother taught him how to make a variety of Irish and German dishes. “Her friends were all Italian and we used to go to their places on Sundays for dinner,” Faglon recalled. “That’s where we learned how to do all the good stuff.”

He worked with food in the Navy. After marrying Diane, the couple took recreational classes at The Institute of Culinary Education in Manhattan in everything from how to sharpen knives, to how to make bread, and work with chocolate.

Today, Faglon works Wednesdays and Sundays selling ravioli and sauces for a local company at farmers markets in New Jersey. When he saw Table’s call for reader recipes using Jersey fresh tomatoes and corn in season, he got to thinking. One day, as he scanned the bounty at a farmers’ market, the following recipe came to him.

These stuffed tomatoes are in keeping with the Faglon philosophy of cooking: Keep it simple.

TOMATOES STUFFED WITH CORN AND CRAB

4 New Jersey beefsteak tomatoes
4 New Jersey ears of corn
1 cucumber, peeled and diced
1 small red onion, diced
2 tablespoons mayonnaise
1 teaspoon Old Bay seasoning
8 ounces lump crab meat, picked over so that shells and cartilage are removed
1 tablespoon fresh lemon juice
2 tablespoons fresh flat-leaf parsley, minced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Cut a half-inch off the top of each tomato. Scrape out the insides. Place tomatoes on serving platter. Boil corn, remove from the water and let them cool. Stand up the ears — if necessary, cut one end to make a flat surface — and use a knife to cut down the sides to remove numerous rows of kernels at the same time. Combine all ingredients, except tomatoes, in bowl. Mix well. Stuff tomatoes with mixture. Wrap platter in plastic wrap and chill 20 minutes before serving. Serves four.

Written by: Lorraine Ash

smoked salmon bites

SMOKED SALMON BITES
Makes 24
Because smoked salmon is one of our favorite ingredients it plays a big role here. Best of all there is no cooking involved

6 large radishes or 24 assorted crackers
1/2 cup plain Greek yogurt
4 ounces smoked salmon or lox cut into bite size pieces
3 teaspoon drained capers
3 tablespoons finely chopped red onion

Cut each radish into 4 slices crosswise and arrange on serving platter. Spoon 1/2 teaspoon yogurt over each slice. Top with salmon and remaining yogurt. Sprinkle 1/2 of the radishes with capers the other half with onion.

it doesn't get any easier or tastier than this

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goat cheese lettuce cups

from the newspaper

Somerset’s Thomas Faglon has become a bit of a national food star. His recipe for goat cheese lettuce cups was included in the May issue of Taste of Home magazine and on its website, Tasteofhome.com. The recipe was chosen out of thousands for inclusion. “Thomas’ recipe is great for spring with the spicy bite of the radishes pairing nicely with the sweet crunch of apples and delicate lettuce in this tasty appetizer,” said a representative from Taste of Home.

The recipe takes 20 minutes to prepare and serves four.

GOAT CHEESE LETTUCE CUPS

12 radishes, thinly sliced
1 large apple, peeled and thinly sliced
2 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon grated lemon peel
¼ teaspoon salt
1/8 teaspoon pepper
4 Bibb or Boston lettuce leaves
1 4-ounce package herbed fresh goat cheese, crumbled

In a small bowl, combine radishes and apple. In another bowl, whisk oil, lemon juice, lemon peel, salt and pepper. Add to radish mixture; toss to coat. Just before serving, place radish mixture in lettuce leaves; top with cheese

Written by: Chris Jordan

chocolate pomagrante and ginger

DARK CHOCOLATE POMEGRANATE AND GINGER BARK

Serves 6
When you put the whole piece into your mouth and bite into it, you get the richness of the chocolate with a burst of pomegranate juice laced with the ginger crystals!!

10 oz. bittersweet chocolate (60% cacao), broken into 1-inch pieces
1 cup fresh pomegranate seeds (from 1 large pomegranate)
2 tablespoons minced candied ginger
1/4 tsp. fine sea salt

Line a baking sheet with a silicone baking mat, waxed paper, or chocolate transfer sheet. Put the chocolate in a wide, shallow microwave-safe bowl and microwave on high until it just starts to melt, about 1 minute. Stir with a spatula until the chocolate is completely melted and smooth, heating in additional 15-second increments, if necessary. Do not microwave until the chocolate is completely melted as it will become burnt and seize. (You can also melt the chocolate in a double boiler pan or bowl over another pan of simmering water, making sure the water is not touching the top pan). Gently stir half of the pomegranate seeds, the ginger (break up any clumps with your fingers), and the salt into the chocolate. Scrape the chocolate mixture onto the baking sheet and spread it into an 8x10-inch rectangle. Sprinkle the remaining pomegranate seeds evenly over the top, pressing them into the chocolate. refrigerate until fully set, about 30 minutes. Break the bark into bite size chunks with your hands (be careful not to crush the seeds, and need not be consistent sizes and shapes), and serve.
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summer oyster stew

SUMMER OYSTER STEW (TOM'S 2012 NATIONAL OYSTER COOK-OFF HONORABLE MENTION)
Makes 4 Servings

16 ounces diced tomatoes
4 cups fresh com kernels or l0 ounces frozen
1 green zucchini, sliced thin
1 yellow zucchini, sliced thin
8 ounces fresh green beans cut on the diagonal into 1 inch length
6 cloves garlic, minced
1 large onion, diced f
2 tablespoons minced fresh tarragon
1 teaspoon Kosher salt .
1 teaspoon freshly ground black pepper
24 shucked Maryland oysters, chopped coarsely and their liquor

In medium stockpot sauté the onions and garlic until translucent. Add all ingredients except tarragon and oysters; bring to a simmer and simmer for 20 minutes. Add oysters and liquor and the tarragon and cook 5 minutes more.

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awesome oyster soup

AWESOME OYSTER SOUP (TOM'S 2010 OYSTER COOK-OFF WINNER)
Makes 6 Servings

4 cups clam juice or fish stock
4 cups vegetable broth
8 ounces diced fire roasted tomatoes
1 pound small red potatoes diced
2 poblano chilies seeded diced
2 tablespoons minced shallots
1 cup diced celery with leaves
1/4 cup minced flat leaf parsley
2 tablespoons chopped fresh thyme
1 teaspoon fine sea salt
1 teaspoon freshly ground black pepper
24 shucked oysters and liquor
3 tablespoons butter
Shredded carrot for garnish
Parsley sprigs for garnish

In a large sauce pan cook all ingredients except oysters 20 minutes over medium heat. Reduce heat to simmer add oysters and liquor cook for 5 minutes more. Remove from heat and swirl in butter. Ladle into 6 bowls. Garnish with carrot and parsley sprigs.

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vegetarian chili

TOM'S AWARD WINNING VEGETARIAN CHILI
Makes 6 Servings

3 tablespoons olive oil
1 large onion, chopped
3 cloves of garlic, crushed and minced
2 large carrots, sliced thin
1 cup beets, peeled and diced
2 cups diced Portobello mushrooms
1 red or green bell pepper, diced
2 jalapeno peppers, seeded and diced
1 28-ounce can plum tomatoes, chopped
1 6-ounce can tomato paste
1 cup wild rice
1 cup vegetable broth
1 large ripe banana, mashed and chopped
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
2 tablespoons maple syrup
Salt and Pepper to taste
In a large 3-quart Dutch oven, cook onion, garlic, carrots, beets in olive oil over medium heat for 7 minutes. Add mushrooms, peppers, tomatoes and cook for 5 minutes more. Add wild rice and broth and cook for 15 minutes. Add banana, chili powder, cumin, oregano and maple syrup. Bring to a boil. Reduce heat and simmer for 30 minutes until thickened. Add salt and pepper to taste. NOTE: This ages well-- store overnight
in refrigerator. Reheat with a bit additional water or vegetable stock

healthy frittata

TOM'S SPINACH FRITTATA (National Colavita Olive Oil Contest Winner)

Makes 4 Servings

1/2 cup diced onions
1/2 cup diced red peppers
4 tablespoons Colivita Extra Virgin Olive Oil
1 10 ounce package frozen spinach thawed
1 cup pitted Italian olives
1 tablespoon prepared horseradish
8 large eggs
Salt and pepper to taste
Italian bread olive oil toast

For frittata:

In a large 12 inch frying pan cook the onions and peppers in 1 tablespoon olive oil over medium heat until soft 5 minutes. Squeeze as much of liquid as you can out of the spinach and add to pan. Cook slowly 4 minutes over low heat. Add olives and horseradish cook 2 more minutes. In a small bowl whisk together the eggs, 2 tablespoons olive oil and salt and pepper to taste. Add to pan and cook until eggs are set 5 minutes
For toast:Toast thin slices of Italian bread and while still warm brush with remaining 1 tablespoon of olive oil and season with freshly ground black pepper.

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