Tryall Club-Jamaica I love to travel. Whenever I start to plan my next trip, there are two things that are deciding factors; food and the beach. My most recent trip was to Jamaica, and it was my second time visiting the island. I won’t even […]
Watermelon & arugula salad is my favorite summer salad.
Watermelon and Arugula Salad
- 3 cups arugula
- 2 cups watermelon chopped into bite-sized pieces
- ¼ cup feta cheese crumbled
- 1 tbsp. extra virgin olive oil
- Salt and pepper to taste
- 2 tbsp. pomegranate molasses
Add arugula to plates, and top with watermelon, and feta.
Drizzle olive oil all over salad, and season with salt and pepper.
Drizzle pomegranate molasses over salad and serve immediately.
This dish is quick and easy. Shrimp with charred corn salsa is perfect for a quick summer dinner.
This nectarine tart showcases summer’s bounty. This easy tart can be made with a variety of fruit like cherries, peaches, apricots, pluots, and plums. Just use your imagination to come up with a delicious dessert! With a flaky crust and sweet summer fruit, your family will devour this summer dessert!
Learn how to make this delicious nectarine tart!
- 1 ½ cups flour plus more for rolling
- ½ teaspoon salt
- 2 tablespoons sugar
- 6 tablespoons cold unsalted butter
- 5 tablespoons shortening Crisco
- 1 egg yolk beaten plus 2 tablespoons cold water
- 2 lbs. roughly 5-6 nectarines
- Juice of 1 lemon
- 1 tsp. vanilla extract
- 4 tablespoons peach jam or preserves
- 2 tbsp. melted unsalted butter
- 1 tbsp. sugar
In a food processor, add flour salt, and sugar and pulse until incorporated. Add butter and shortening and pulse until it becomes crumbly. Slowly add in egg yolk that has been mixed with cold water to the mixture and pulse until a dough forms. If the dough seems dry, you can add more cold water starting at 1 tablespoon at a time.
Gather dough in a ball and let rest for 30 minutes in the refrigerator.
Preheat oven to 375 degrees.
Roll out dough into a 9-inch tart pan and line with parchment paper and baking weights or beans. Bake for 10 minutes
Slice nectarines into a bowl, cut into eighths. Add lemon juice, and vanilla extract and mix until incorporated.
Take dough out of the oven, and add the peach jam to the bottom of the crust. Arrange fruit skin side down in a pattern starting with the outside and working your way inside. Brush with melted butter and sprinkle with sugar.
Bake for 30-35 minutes until crust is browned and fruit has gently cooked.
Chef Rhadia recently sat down with Entrepreneurial Chef to discuss overcoming obstacles and being told she would never make it. The article can be found here. Rhadia Hursey is a chef who has certainly forged her own path. As a mature student in culinary school, […]
Pork Roast with Fennel, Lemon, and Sage
Easy Pork Roast with Fennel, Lemon, and Sage
- 3-4 lb. pork shoulder roast
- 1 large yellow onion quartered
- 2 carrots cut in half
- 2 celery cut into thirds
- 1 cup reduced sodium chicken stock
- olive oil
- 2 tsp. fennel pollen
- zest of 1 lemon
- 2 tsp. kosher salt
- 1/4 tsp. black pepper
- 4 cloves garlic
- 3 tbsp. fresh rosemary
- 2 tbsp. fresh mint
- 3 tbsp. fresh sage
Preheat oven to 375 degrees
Add onions, carrots, and celery to a shallow baking pan season with salt and pepper and drizzle with olive oil. Add chicken stock to vegetables.
In a food processor, add the fennel pollen, lemon zest, kosher salt, black pepper, garlic, rosemary, mint, and sage and puree until smooth.
Take spice mixture and rub all over the meat, and place on top of vegetables.
Roast in the oven for 2-2.5 hours until the skin is crispy and meat is tender.
Chef Rhadia spoke briefly to Food Before Love about her upbringing and what led her to become a chef. To see the original article please click
Learn how to make this delicious Brazilian dessert.
- 1- pint heavy whipping cream
- 14 oz. passionfruit pulp
- 1-14 oz can sweetened condensed milk
Add heavy whipping cream, passionfruit pulp in a blender. Slowly add the sweetened condensed milk so that it does not sink to the bottom or get stuck to the sides of the blender.
Blend on high until incorporated (about 1 minute).
Pour into a bowl, or small individual serving dishes and chill for at least 2 hours.
Chef Rhadia’s recipe was featured in the East Hampton Press.