Author: Sharye Grella

It’s officially fall now — and the holidays will be coming up before we know it! This time of the year brings to my mind some really tasty family favorite dishes — and also a desire to try out some new and different flavors when entertaining our family and friends. This yummy “something-like-cornbread-but not-really” recipe… Continue reading Holiday Corn Casserole

1 9-inch pie or tart crust (homemade or store-bought) or pre-baked tartlet shells FOR THE FILLING: 1 large Meyer lemon, washed, cut into 8 pieces 1 1/2 cups superfine sugar 1/2 cup unsalted butter 1 teaspoon pure vanilla 4 eggs FOR THE CRUST: Prepare and blind-bake the empty pie or tart crust in advance. Cool it completely… Continue reading Lemon Tartlets

Summer is very quickly winding down and fall is just around the corner … the months have gone by all too fast this year! This delicious broccoli salad is absolutely perfect for that Labor Day gathering … and it goes right on into fall without missing a beat. FOR THE DRESSING: 1/2 cup red wine… Continue reading Broccoli Salad with Sweet-and-Sour Dressing 

What a great combination this was … good friends, good food, good wine and good times — it certainly was a delightful casual Saturday night dinner at home! 1 pound fettuccine pasta  1/2 pound fresh broccolini  1/2 teaspoon granulated sugar, or to taste 8-10 ice cubes 8 ounces thinly-sliced Prosciutto di Parma      … Continue reading Fettuccine Alfredo al Prosciutto e Broccolini 

FOR THE MARINADE: 1 cup soy sauce 1/2 cup dry sherry 1/4 cup toasted sesame oil 3 tablespoons peeled and minced fresh ginger root 2 green onions, finely chopped (green and white portions ) 1/4 cup light brown sugar FOR THE FISH: 4 6-ounce wild salmon fillets, skin on Lemon slices or wedges, to garnish… Continue reading Teriyaki Salmon

One of my most favorite restaurant memories is the absolutely fabulous meal I enjoyed in 2002 at the historic restaurant, Galatoire’s, in New Orleans’ famous French Quarter. Until then I had never visited the State of Louisiana, certainly not the City of New Orleans, and most definitely not Galatoire’s — which is now in its… Continue reading Shrimp Remoulade

FOR THE DRESSING: 1 egg 1/2 teaspoon anchovy paste 1 large clove garlic, crushed and minced 1 tablespoon Grey Poupon mustard 1 cup extra-virgin olive oil  1/4 cup red wine vinegar 1/2 teaspoon Worcestershire sauce  Juice of 1/4 lemon Kosher salt and freshly-ground black pepper, to taste  FOR THE SALAD: 1 large head Romaine lettuce… Continue reading Jackson Square Salad 

We still have plenty of great outdoor grilling time left in the weeks ahead of us, and there is no better way to enjoy it than by preparing this delicious veal chop! (That being said though — I truly do put my heavy, cast iron, stovetop grill pan to work for many tasty dishes all… Continue reading Grilled Veal Chops with Herbs

Take advantage of the delicious fresh Dungeness crab that is available now in our local markets. This Cioppino dish overflows with a wide array of delicious fresh seafood in a spicy, rich tomato-based broth which complements the subtle sweetness of each type of seafood.  A warm, crusty slice or two of garlic bread or warm sour… Continue reading Dungeness Cioppino

3 cups seedless watermelon, cubed  1 1/2 cups cucumbers, seeded and cubed 1/4 cup red Bermuda onion, diced 6 tablespoons fresh mint leaves, torn 2 large limes, zested and juiced 1 tablespoon extra-virgin olive oil 1 pinch cayenne pepper, or to taste 1 pinch sea salt and freshly-ground black pepper, mixed 2 tablespoons dark rum FOR… Continue reading Watermelon Mojito Salad