Scandinavian Open-Face Bay Shrimp Sandwich

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1/2 cup mayonnaise

1/2 cup chopped fresh dill

4 teaspoons Dijon mustard

2 teaspoons fresh lemon juice

4 egg or pumpernickel bread slices, toasted

1 pound cooked bay shrimp, drained, patted dry

4 butter lettuce leaves

1/2 English hothouse cucumber, thinly sliced

4 tomato wedges

4 thin lemon slices

4 fresh dill sprigs


Garlic and Herb Spatchcock Grilled Chicken

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Spatchcocking (or splitting and flattening) this Italian-influenced chicken before grilling helps it cook more quickly and evenly, creating the ultimate combo: Juicy meat and crispy skin. Carve and serve the whole chicken with Hobo Pack Potatoes with Rosemary and Garlic and save the breast for Summer Chef’s Salad with Grilled Pork, Chicken, and Chimichurri Ranch Dressing .


Spiced Shrimp in Lemon-Ginger Sauce

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This dish is a combination of two recipes. The spiced shrimp is my go-to recipe for a shrimp cocktail, which I learned many years ago from a Chinese cookbook by Sunset. It is delicious, aromatic, and with a pungent cocktail sauce makes a perfect appetizer. I usually make the second recipe, for the Lemon-Ginger Sauce, to serve over roasted or fried fish or chicken, and use chicken or fish stock for the liquid. I have to say that the idea to marry these two recipes and serve it hot as an entrée was a successful and a delicious one. You also can make this recipe with lobster tails, crab, or scallops.


Fettuccine with Asparagus, Morels, and Tarragon

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8 ounces fresh morel mushrooms, halved if large, or 1 ounce dried morels


3 tablespoons butter

1 cup (packed) sliced shallots

1 pound asparagus, trimmed, cut into 1 1/2-inch lengths

1 1/4 cups vegetable broth (if using fresh morels)

2/3 cup whipping cream

2 1/2 tablespoons chopped fresh tarragon, divided


12 ounces fettuccine

1 cup grated Parmesan cheese, divided


Old-Fashioned Meat Loaf

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This is the perfect antidote to the Sunday blues, not least because there will be enough left over to pack sandwiches for Monday’s lunch. A mix of beef and pork insures meatiness, with Worcestershire sauce and chopped vegetables added for good balance. Because the loaf is baked without a loaf pan, there’s plenty of well-browned crust to go around.