Chilled Mango Soup (HSN Dinner Group Winner)

Serves 8 to 10


4 very ripe medium mangoes

2 cups water

1 cup sugar

4 whole cloves

4 star anise

1 tablespoon cornstarch, mixed with 2 tablespoons water, or 1 tablespoon small grain tapioca

1 cup unsweetened coconut milk ( prefer Chaokoh brand)

Thai Seafood Noodle Salad (HSN Dinner Group Winner)

Serves 6

Ingredients: 6 ounces rice vermicelli

2 red thai chilies, thinly sliced

2 garlic cloves, thinly sliced

1/4 cup sugar

1/2 cup fresh lime juice

1/3 cup asian fish sauce

2 tablespoons boiling water

1/2 pound medium shrimp, shelled and deveined

1 ...

Korean-Style Chicken Wings (HSN Dinner Group Winner)

Serves 4


2 small to medium yellow onions, coarsely chopped

4-5 garlic cloves, minced

1/2 cup soy sauce

1/2 cup gochujang (Korean hot pepper paste)

2 tablespoon light brown sugar

2 tablespoons honey

1 teaspoon brown rice vinegar

1/4 cup se ...

Jalapeño margarita


3 round slices of fresh jalapeño, including seeds
1 rounds slice fresh cucumber, unpeeled or peeled
several fresh cilantro leaves and stems
2 oz. 100% agave silver tequila
1 oz. lime juice
1 oz. Cointreau
1/2 oz. agave syrup

In a shaker muddle 3 jalapeño slices including seeds, 1 slice cucumber, several cilantro leaves and stems. Add remaining liquid ingredients.
Add ice and shake.
Pour into short salt-rimmed glass and enjoy!

Zucchini Sausage Squares


1 lb. zucchini (about 2 large)
12 oz bulk pork or turkey sausage
1/2 c chopped onion
4 large eggs
1/2 c grated Parmesan cheese
18 Ritz crackers, crushed (about 1 1/2 cup crumbs)
1 tsp dried basil, crumbled
1/2 tsp dried oregano, crumbled
1/8 tsp black pepper
1 clove garlic, finely minced
1 c shredded sharp regular or low-fat cheddar cheese (about 4oz)

Preheat the oven to 325°F. Wash the zucchini, trim off the stems, and shred zucchini; set it aside. Sauté the sausage and onion in a medium skillet, stirring to break up the sausage, until all the pink is gone; drain off all fat. 
Whisk the eggs in a large mixing bowl until frothy. Stir in the parmesan cheese, cracker crumbs, basil, oregano, pepper, garlic, sausage, and zucchini. Spoon the mixture into a 7 x 11" shallow glass baking dish ...

Tammy’s Turnip Soup


1/4 c (1/2 stick) unsalted butter
1 large sweet onion, peeled and thinly sliced 
1 large garlic clove, minced
6 large turnips, peeled and diced
7 c water
2 tsp kosher salt
1 tsp pepper
1-1/2 to 2 c whole milk or half-and-half 
Applesauce for garnish

In a stockpot over low heat, melt the butter. Add the onions and garlic. Cook until very soft, about 15 minutes. Add the turnips, water, salt and pepper. Bring to a boil, then reduce heat to low and simmer, covered, around 45 minutes or until the turnips are tender. They should break up easily when pressed with the back of a spoon.
Using an immersion blender, puree the soup (or allow to cool and place in a blender to puree, then return to the pot). When smooth, add the milk. Stir constantly for 2 to 3 minutes. Serve warm with a squiggle of applesauce as a garn ...

Tuna Fish Rillettes with Cornichons


2 cans of tuna
6 anchovies
Lemon zest of 1 lemon
5 to 6 oz of butter
salt and pepper

Drain tuna fish and tear into little pieces.
Use a fork to mash the anchovies. 
Mix tuna fish, anchovies, and lemon zest and knead all together. 
Don’t use a blender and season with salt and pepper. 
Be careful with the salt since we are using anchovies.
If you like to preserve it for a few days poor some melted butter over it and refrigerate.. 

Serve with bread and Cornichons.






Braised Tuna with Ginger and Soy


5 tablespoons rice wine vinegar
1/3 cup dark soy sauce
1/3 cup white wine
1/8 teaspoon ground cardamom
½ teaspoon sugar
3 tablespoons peanut oil
Tuna steaks to serve 4
1 small onion, peeled and diced
1 tablespoon minced fresh ginger
3 cloves garlic, peeled and minced
2 teaspoons toasted (Oriental) sesame oil
2 scallions, diced
salt and freshly ground black pepper to taste

Heat oven to 375° F. Combine vinegar, soy sauce, white wine, cardamom and sugar in a small bowl.
Put 2 tablespoons of the peanut oil into a Dutch oven or flameproof casserole over medium-high heat. When oil is hot, add tuna steaks (sauté in batches if pan is crowded and sauté for about 2 minutes. Turn tuna over and sauté for 1 additional minute. Remove steaks from pan and keep warm.
Add remaining tablespoon of ...

Low Country Tomato Pie


Preheat oven to 375º 

3 C shredded sharp cheddar cheese
1 C gruyere cheese, shredded
1 C mayonnaise
3-4 large ripe tomatoes, sliced ½” thick
½ sweet onion, sliced thin
1 C bread crumbs
1-2 Tbsp basil (fresh)
1-2 Tbsp chives (fresh)
1 C Parmesan cheese (grated)
1 pie crust
Salt and ground pepper 

Use a quiche or pie pan. Bake pie crust according to directions. Place enough sliced tomatoes to cover a cookie sheet on paper towels and salt. Let them sit for 30 minutes to 1 hour and then blot up moisture. 
To assemble, place onions on bottom of pie crust; sprinkle with ⅓ C bread crumbs and ⅓ C Parmesan cheese. Cover with tomatoes (overlapping). Sprinkle with ground pepper, basil, chives, ⅓ C bread crumbs and ⅓ C Parmesan cheese. In a separate bowl, combine cheddar and gruyere cheese a ...

Bunuelos with Glazed Bacon and Heirloom Tomatoes



Preheat oven to 425º

¼ cup butter 
Good pinch of salt
1 cup water
1 cup plain flour
2 eggs and 1 yoke
½ tsp. Dijon mustard
½ tsp. cayenne pepper
½ cup Manchego cheese (fine grate)
1 T finely chopped thyme leaves (can substitute any herb to compliment meat if using for sandwich)

Bring butter, salt and water to a boil. Quickly add flour and stir vigorously with a wooden spoon until mixture forms a ball and falls away from side of the pan. Gradually add eggs, mustard, spices, herbs and cheese until combined. Use piping bag or 2 spoons to form and place on baking sheet. Bake for 10 minutes and reduce heat to 350º and bake 12-15 minutes until browned. Serve hot or cold.

Place bacon on sheet pan and sprinkle with brown sugar (can use maple). Bake until crispy at 400-450º. Slice f ...