Tag: rhadia

Tryall Club-Jamaica

Tryall Club-Jamaica

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 […]

Lobster Quesadilla with Mango Salsa

Lobster Quesadilla with Mango Salsa

Learn how to make quesadillas!

Arugula, Watermelon, and Feta Salad with Pomegranate Molasses

Arugula, Watermelon, and Feta Salad with Pomegranate Molasses

Watermelon & arugula salad is my favorite summer salad.

Watermelon and Arugula Salad

Watermelon and Arugula Salad
Course Salad
Cuisine American
Servings 2 people

Ingredients

  • 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

Instructions

  1. Add arugula to plates, and top with watermelon, and feta.
  2. Drizzle olive oil all over salad, and season with salt and pepper.
  3. Drizzle pomegranate molasses over salad and serve immediately.
Shrimp with corn salsa

Shrimp with corn salsa

This dish is quick and easy. Shrimp with charred corn salsa is perfect for a quick summer dinner.

Cherry Tart

Cherry Tart

This juicy cherry tart is perfect for summer.

Nectarine Tart

Nectarine Tart

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!

Nectarine Tart

Learn how to make this delicious nectarine tart!

Course Dessert
Cuisine American
Keyword nectarine tart
Prep Time 20 minutes
Cook Time 35 minutes
Resting Time 30 minutes
Total Time 55 minutes
Servings 6 people
Calories 493 kcal
Author Chef Rhadia

Ingredients

  • 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

Instructions

  1. 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.
  2. Gather dough in a ball and let rest for 30 minutes in the refrigerator.
  3. Preheat oven to 375 degrees.
  4. Roll out dough into a 9-inch tart pan and line with parchment paper and baking weights or beans. Bake for 10 minutes
  5. Slice nectarines into a bowl, cut into eighths. Add lemon juice, and vanilla extract and mix until incorporated.
  6. 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.
  7. Bake for 30-35 minutes until crust is browned and fruit has gently cooked.
  8. Serve!

 

 

Entrepreneurial Chef Magazine

Entrepreneurial Chef Magazine

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, […]

Tuscan Style Pork Ribs

Tuscan Style Pork Ribs

These yummy ribs are easy to make and don’t require a grill!

Pork Roast with Fennel, Lemon, and Sage

Pork Roast with Fennel, Lemon, and Sage

Pork Roast

Pork Roast with Fennel, Lemon, and Sage

Easy Pork Roast with Fennel, Lemon, and Sage

Course Main Course
Cuisine American, Italian
Keyword pork roast
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 4 people
Calories 621 kcal
Author Chef Rhadia

Ingredients

  • 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

Instructions

  1. Preheat oven to 375 degrees
  2. 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.
  3. In a food processor, add the fennel pollen, lemon zest, kosher salt, black pepper, garlic, rosemary, mint, and sage and puree until smooth.
  4. Take spice mixture and rub all over the meat, and place on top of vegetables.
  5. Roast in the oven for 2-2.5 hours until the skin is crispy and meat is tender.

Pork Roast 3

Interview with Food Before Love

Interview with Food Before Love

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

Kale & Quinoa Salad

Kale & Quinoa Salad

Eating healthy doesn’t mean eating bland. This delicious kale and quinoa salad will become a favorite in no time.

Passionfruit Mousse

Passionfruit Mousse

Maracuya is a classic Brazilian dessert, but you don’t have to be Brazilian to love the flavor of tart passionfruit! This mousse only requires 3 ingredients and a blender. How easy is that?

Maracuya

Learn how to make this delicious Brazilian dessert.

Course Dessert
Cuisine American, Brazilian
Keyword maracuja, maracuya, passion fruit, passion fruit mousse, passionfruit, passionfruit mousse
Prep Time 5 minutes
Resting Time 1 hour
Total Time 5 minutes
Servings 4 people
Calories 527 kcal
Author Chef Rhadia

Ingredients

  • 1- pint heavy whipping cream
  • 14 oz. passionfruit pulp
  • 1-14 oz can sweetened condensed milk

Instructions

  1. 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.
  2. Blend on high until incorporated (about 1 minute).
  3. Pour into a bowl, or small individual serving dishes and chill for at least 2 hours.

 

 

Not your grandmother’s salmon cakes

Not your grandmother’s salmon cakes

These salmon cakes have nothing on your grandmother’s recipe.

Coconut Date Balls

Coconut Date Balls

These sweet treats are perfect for a quick breakfast or a quick snack on the go

East Hampton Press

East Hampton Press

Chef Rhadia’s recipe was featured in the East Hampton Press.

EHP_2018_03_21-14

Glazed Salmon

Glazed Salmon

This quick Asian inspired salmon and quinoa fried rice can be made in less than 30 minutes.

Rhadia Eats Rome

Rhadia Eats Rome

I took the most amazing trip to Rome and had the pleasure of eating at Testaccio Market. Below is a video of my experience!