Baked Cod

Mini Lobster Rolls

Cheesecake with Berries

Blueberry Cake & Ice Cream

Fresh Berries & Cream

Baked Stuffed Jumbo Shrimp

Chicken Saltimbocca

Stuffed Chicken Breast

Beef Tenderloin Crostini

Antipasto Skewers

Jumbo Gulf Shrimp

Brie & Prosciutto Shortbread

Avocado/Goat Cheese Truffles

Figs & Bacon with Red Pepper Flakes

Tomato & Basil Bruschetta

Goat Cheese & Ham Stuffed Dates

Caprese Skewers

Classic Deviled Eggs

Crab Cakes with Chef's Aioli

Coconut Shrimp

Scallops Wrapped in Bacon

Potato Pancake with Creme Fraiche

Barbecue Pork Sliders

Beef & Cheddar Sliders

Preheat oven to 400°F (200°C). If using the vegetable bed, toss baby potatoes, cherry tomatoes, and sliced onion with 1 tablespoon olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread the vegetables in a single layer on a rimmed baking sheet or in a shallow roasting dish. Roast for 15 minutes to begin softening while you prepare the fish.

Preheat and prepare vegetables

Pat the cod fillets dry with paper towels. Season both sides evenly with 1 tsp fine sea salt and 1 tsp freshly ground black pepper. Sprinkle the lemon zest over the tops of the fillets and gently press so it adheres.

In a small skillet over medium heat, warm 3 tablespoons extra-virgin olive oil and melt 2 tablespoons unsalted butter. Add the minced garlic and sauté 30–45 seconds until fragrant but not browned. Add 2 tablespoons fresh lemon juice and 3 tablespoons dry white wine (or chicken stock) and bring to a gentle simmer for about 1 minute to deglaze and reduce slightly. Stir in 2 tablespoons chopped parsley and 1 tablespoon rinsed capers (if using). Remove from heat.

Make garlic-lemon butter sauce

If using panko for a slight crust: toss 1 tablespoon panko with a teaspoon of the sauce (or 1/2 tsp olive oil) so it dampens slightly; set aside to sprinkle on top of fillets.

If you used roasted vegetables as a bed, remove the pan from the oven after the 15-minute start. Arrange the seasoned cod fillets on top of the warm vegetables (or place fillets directly on a lightly oiled baking sheet or in a baking dish if not using vegetables).

Spoon the garlic-lemon butter sauce evenly over each fillet, making sure some of the sauce reaches the vegetables or the pan. If using, sprinkle the lightly moistened panko across the tops of the fillets for a slight crunchy finish.

Return the pan to the oven and bake at 400°F (200°C) for 10–14 minutes, or until the cod is opaque and flakes easily with a fork. Thicker fillets (1–1.5 inches) will be toward the higher end of the time range; thinner fillets cook faster. Internal temperature should reach 145°F (63°C) if using a thermometer.

Remove the baking sheet from the oven. Spoon any pan juices over the fillets. Sprinkle additional chopped parsley and serve each fillet with a lemon wedge. Let rest 2 minutes before serving.

fresh cod fillets (skinless, about 6-8 oz / 170-225 g each)

fine sea salt

freshly ground black pepper

lemon zest

extra-virgin olive oil

unsalted butter

garlic (minced, about 2 medium cloves)

fresh lemon juice

dry white wine or low-sodium chicken stock

fresh parsley (finely chopped)

capers (rinsed, optional)

panko breadcrumbs (optional for slight crust)

baby potatoes (halved) or thinly sliced Yukon gold

cherry tomatoes (halved)

thinly sliced yellow onion

olive oil (for vegetables)

salt (for vegetables)

black pepper (for vegetables)

lemon wedges (for serving)

extra parsley (chopped, for garnish)

If using whole cooked lobster, remove meat from tails and claws and chop into 3/4-inch pieces to yield about 12 oz. If using pre-picked cooked lobster, roughly chop any large chunks to similar size. Pat lightly with paper towel to remove excess moisture.

Prepare lobster meat

Finely dice the celery (about 1/8-inch dice) and finely chop the chives (or scallion if using).

In a medium bowl combine mayonnaise (4 tbsp), lemon juice (1 tbsp), Dijon mustard (1 tsp), and a pinch of sea salt. Whisk until smooth.

Gently fold the lobster, diced celery, chives, and optional scallion into the mayo mixture until everything is evenly coated. Taste and adjust seasoning with additional salt (to taste) and 6 turns of black pepper. If desired, add a touch more lemon for brightness. Refrigerate the filling while you prepare the buns (10–15 minutes) to allow flavors to meld.

Melt the unsalted butter (4 tbsp) in a small skillet over medium heat or in a microwave-safe bowl. Stir in the chopped parsley and optional paprika.

Using a small knife, make sure each mini bun is split top-to-bottom if not already. Brush the cut interior and exterior tops lightly with the melted butter mixture.

Heat a large skillet or griddle over medium heat. Place the buttered buns, cut-side down, and toast until the cut sides are golden brown and slightly crisp, about 1–2 minutes. Flip and toast the outsides briefly if you like a little extra color (30–45 seconds). Remove and keep warm.

Place a small lettuce leaf into the base of each toasted mini bun to keep it from getting soggy and to add crunch.

Spoon approximately 1 oz (by weight) to 1.25 oz of the lobster filling into each mini bun so that the recipe yields about 12 mini lobster rolls. Gently mound the filling without packing it down — you want the lobster pieces to remain distinct.

Garnish each roll with a light sprinkle of chopped parsley and a tiny pinch of paprika if using. Serve immediately with lemon wedges on the side for squeezing over the lobster.

Serve the mini lobster rolls with lettuce leaves and potato chips or fries. Leftover filling can be refrigerated in an airtight container for up to 2 days.

cooked lobster meat (large chunks)

mayonnaise

celery

fresh chives

lemon juice

Dijon mustard

sea salt

optional: finely diced scallion (white + green)

mini split-top hot dog buns (or slider buns)

fresh parsley, finely chopped

lemon wedges

optional: paprika or smoked paprika

iceberg or butter lettuce leaves (small)

salted potato chips or fries

Preheat oven to 350°F (175°C). Lightly grease a 9-inch (23 cm) springform pan and wrap the outside with a double layer of heavy-duty foil to prevent water from seeping in during a water bath.

Place graham cracker crumbs, 2 tbs granulated sugar, salt, and melted unsalted butter in a medium bowl. Stir until mixture is evenly moistened and resembles wet sand.

Press the crumb mixture firmly into the bottom (and about 1/2 inch up the sides if desired) of the prepared springform pan using the bottom of a measuring cup or glass for an even, compact crust.

Bake crust for 8–10 minutes until set and fragrant. Remove from oven and cool on a rack while preparing the filling. Reduce oven temperature to 325°F (160°C).

Remove cream cheese, eggs, and sour cream from refrigerator at least 30 minutes before mixing so they reach room temperature. This helps create a smooth, lump-free batter.

Bring ingredients to room temperature

In a large bowl or mixer fitted with a paddle attachment, beat the softened cream cheese on medium-low speed until smooth and creamy, about 2–3 minutes, scraping down the bowl periodically.

Beat cream cheese

Add 1 cup granulated sugar and 1/2 cup sour cream to the cream cheese. Beat on medium speed until blended, about 1–2 minutes, scraping the bowl as needed to ensure even mixing.

Add sugar and sour cream

Reduce mixer speed to low. Add eggs one at a time, mixing just until incorporated after each addition to avoid whipping air into the batter. Add the extra egg yolk and mix until just combined.

Incorporate eggs

Add 2 tsp vanilla extract, 1 tbs lemon zest, 1 tbs flour, 1/4 tsp salt, and 1/4 cup heavy cream. Mix on low speed until smooth and homogenous, scraping down the bowl once more. Avoid overmixing.

Add remaining ingredients

Pour the filling over the cooled crust and smooth the top with a spatula. Tap the pan gently on the counter to release any large air bubbles.

Fill pan

Place the wrapped springform pan into a larger roasting pan. Pour enough hot (not boiling) water into the roasting pan to come about halfway up the sides of the springform pan (about 1–1.5 inches). Bake at 325°F (160°C) for 55–70 minutes, until the edges are set and the center still slightly jiggles when gently shaken.

Water bath and bake

Turn off the oven and crack the oven door; let the cheesecake cool in the oven for 1 hour to reduce cracking. Remove from oven, lift the springform pan out of the water bath, and cool completely on a wire rack for 1–2 hours at room temperature.

Cool gradually

Cover the cooled cheesecake with plastic wrap and refrigerate at least 6 hours, preferably overnight, until fully set.

Chill

If using strawberries, hull and quarter them. Combine strawberries (if using), blueberries, and raspberries in a medium bowl. Measure 3 cups total berries.

Prepare berries

In a small saucepan, whisk together 1/4 cup granulated sugar, 1 tsp cornstarch, and 1 tbsp water until smooth. Add 1 tbsp lemon juice and heat over medium-low, stirring, until the mixture just begins to thicken and becomes clear (about 2–3 minutes).

Make glaze

Pour the warm glaze over the berries and toss gently to coat. Let the mixture cool to room temperature; it will thicken slightly as it cools. Refrigerate if you will not use it right away.

Combine and cool

When cheesecake is fully chilled, remove the springform ring and transfer cheesecake to a serving plate if desired. Spoon the cooled berry mixture over the top, arranging berries attractively. Chill for 15–30 minutes to allow topping to set.

Top cheesecake

Dust the edges lightly with powdered sugar and garnish with fresh mint leaves just before serving. Slice with a hot, dry knife (wipe between cuts) for clean slices.

graham cracker crumbs

granulated sugar

fine salt

full-fat cream cheese (softened)

sour cream

vanilla extract

large eggs

large egg yolk

all-purpose flour

heavy cream

mixed berries (strawberries, blueberries, raspberries)

cornstarch

water

fresh mint leaves

powdered sugar

Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan (or line with parchment). Bring eggs and milk to room temperature (remove from fridge 20–30 minutes before mixing) for better emulsion.

Prepare and preheat

In a medium bowl whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 2 tsp baking powder, and 1 tsp fine salt until evenly combined.

Mix dry ingredients

In a large bowl or stand mixer fitted with paddle, beat 1 stick softened unsalted butter on medium speed until smooth (about 1 minute). Add eggs one at a time, beating after each until incorporated. Mix in 1 tsp vanilla extract and 1 tablespoon lemon zest.

Cream butter and combine wet

With mixer on low speed, add dry ingredients in three additions alternating with 1 cup whole milk, beginning and ending with dry ingredients (dry–milk–dry–milk–dry). Scrape down bowl and mix just until combined; do not overmix.

Combine wet and dry

Toss 1.5 cups blueberries with 1 tsp cornstarch and a light pinch of sugar to coat (this helps suspend berries in the batter). Gently fold berries into the batter, trying not to break them and keep batter fluffy.

Prepare blueberries

Spread batter evenly into prepared pan, smoothing the top. Bake in preheated 350°F oven for 32–40 minutes, or until a toothpick inserted into center comes out with a few moist crumbs and cake springs back lightly. Rotate pan halfway through baking for even color.

Bake

Remove cake from oven and let rest in pan for 10 minutes. Run a knife around edges, invert onto a cooling rack (or leave in pan if preferred) and cool completely before slicing or serving (about 1 hour). Dust with 1 tablespoon powdered sugar before serving, if desired.

Cool

In a small saucepan combine 1 cup fresh blueberries, 2 tbsp granulated sugar, and 1 tsp lemon juice. Cook over medium heat, stirring occasionally, until berries break down and syrup thickens, about 6–8 minutes. Remove from heat and mash slightly with a fork for a chunky sauce. Cool to room temperature (about 20 minutes).

Make blueberry syrup

Chill a mixing bowl and whisk or beaters for 5–10 minutes in the freezer. Pour 2 cups cold heavy cream into the chilled bowl and whip to soft peaks on medium-high speed (2–3 minutes).

Whip cream

Fold 1 cup sweetened condensed milk and 1 tsp vanilla extract gently into the whipped cream until just combined and smooth; do not deflate the whipped cream.

Fold condensed milk and vanilla

Reserve 2–3 tablespoons of the cooled blueberry syrup for topping if desired. Spoon half of the ice cream base into a 1.5–2 quart loaf pan or airtight container, drizzle half of the cooled blueberry syrup over it, then add remaining ice cream base and top with remaining syrup. Use a knife or skewer to gently marble the syrup through the base without fully blending.

Fold in blueberry swirls

Cover the container with plastic wrap or lid and freeze for at least 6 hours or overnight until firm.

Freeze

Scoop or slice the fully cooled blueberry cake and serve slices warm or at room temperature with a generous scoop of the vanilla blueberry ice cream. Garnish with extra blueberries (1/2 cup) and a few fresh mint leaves. If you reserved 2–3 tablespoons of blueberry syrup, drizzle over the ice cream for extra flavor.

baking powder

unsalted butter, softened

whole milk

fresh or frozen blueberries (if frozen, do not thaw)

cornstarch (for tossing berries)

powdered sugar (optional dusting)

heavy cream (cold)

sweetened condensed milk

fresh blueberries

granulated sugar (for blueberry syrup)

extra blueberries

Rinse all berries gently under cold running water and drain in a colander. Pat dry with a clean kitchen towel or paper towels. Hull and quarter the strawberries; leave smaller berries whole.

Place all prepared berries in a medium mixing bowl. Sprinkle the lemon juice over the berries and, if using, the granulated sugar or honey. Toss gently to combine.

Let the berries macerate for 10–15 minutes at room temperature. This softens them and releases juices that deepen flavor. Stir once halfway through.

Chill a medium mixing bowl and the beaters of an electric mixer (or a whisk) in the refrigerator for 10 minutes — cold tools help the cream whip better.

Pour the cold heavy cream into the chilled bowl. Add the powdered sugar, vanilla extract, and lemon zest if using.

Whip the cream with an electric mixer on medium-high speed (or whisk vigorously by hand) until soft peaks form. This will take about 2–4 minutes with a mixer. Stop when peaks hold shape but still look glossy — do not overbeat to the point of turning to butter.

Gently fold about one-quarter of the macerated berries (with a little of their juices) into the whipped cream to lighten it and incorporate berry flavor. Use a rubber spatula and fold just until streaks disappear.

Spoon or layer the remaining berries into individual serving glasses or bowls. Top each portion with a generous dollop of the whipped cream mixture.

Garnish with fresh mint leaves and a sprinkle of toasted sliced almonds or granola if desired. If berries released extra juice while macerating, spoon a little over the cream for added flavor.

Serve immediately for best texture. If you need to hold the dessert, refrigerate uncovered for up to 30 minutes to preserve whipped cream volume; longer storage may soften the berries and deflate the cream slightly.

strawberries, hulled and quartered

blueberries

raspberries

blackberries

granulated sugar or honey (optional, for macerating)

heavy cream (35% or whipping cream), cold

lemon zest (optional, for brightness)

toasted sliced almonds or granola

Preheat the oven to 400°F (200°C). Rinse shrimp and pat dry with paper towels. Using a sharp paring knife, make a shallow cut along the back of each shrimp without cutting all the way through to create a pocket (butterfly). Remove any remaining vein. Lay shrimp flat, open side up, on a tray.

Butterfly and clean

Place the butter (3 tbs melted) and olive oil (1 tsp) in a small bowl and stir in lemon juice (1 tbsp) and paprika (1/2 tsp). Brush or lightly toss the exterior of each butterflied shrimp with this mixture. Season lightly with a pinch of salt and pepper.

In a medium bowl, gently break up the jumbo lump crab meat with a fork, taking care to keep some lumps for texture. Add 1/2 cup breadcrumbs, 2 tbs chopped parsley, 2 tbsp chopped green onion, 1 tsp minced garlic, 2 tbs mayonnaise, 1 tsp Dijon, 1 tsp lemon zest, 1/2 tsp Worcestershire sauce, 1/2 tsp Old Bay, 1/4 tsp salt, 1/4 tsp black pepper, and the lightly beaten egg. Stir gently until combined. If mixture seems too wet, add up to 1 additional tablespoon of breadcrumbs; if too dry, add 1 tsp mayonnaise.

Taste a small pinch (if safe/crab is cooked) and adjust seasoning: more Old Bay or lemon for brightness, more salt sparingly. The stuffing should hold together when pressed but remain slightly loose.

Line a baking dish (an 11x7-inch or similar) with parchment or lightly grease. Place shrimp in the dish, opened side up. Using a small spoon, mound about 1 to 1 1/2 tablespoons of the crab stuffing onto each shrimp, pressing gently to adhere. Do not overpack — about 1 Tbsp yields a domed top that bakes evenly.

In a small bowl combine the extra 2 tbs breadcrumbs and 2 tbs grated Parmesan. Sprinkle a light dusting over each stuffed shrimp for a golden crust.

Bake in the preheated 400°F (200°C) oven for 10–12 minutes, until the stuffing is golden and set and shrimp are opaque and just cooked through (internal temperature about 120–125°F / 49–52°C for tender shrimp). If you want extra browning, place the dish under the broiler for 1–2 minutes while watching carefully to avoid burning.

If using, spoon any juices from the baking dish into a small skillet and add 1/4 cup dry white wine or chicken broth. Bring to a simmer over medium heat, reduce slightly for 1–2 minutes, then whisk in 1 tbsp cold butter off the heat to make a quick pan sauce. Drizzle lightly over shrimp when serving.

Remove shrimp from oven and let rest 2 minutes. Sprinkle with 1 tbsp chopped fresh parsley and a light squeeze of lemon. Serve immediately with lemon wedges.

Suggested accompaniments: steamed rice, simple green salad, or crusty bread to soak up sauce.