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They’re especially good on grilled things like meat, fish or veggies and can make anything you pair them with really shine (picture a chargrilled steak with a dab of spicy butter melting on top, or some nicely grilled zucchini slathered in lemon and herb-infused butter). These butters can be served on the table as a soft mixture in a cute little pot for dipping into with a spoon, or rolled into logs of parchment/plastic wrap and kept in the fridge so you can slice off what you need for serving. To get you started, here are some tasty combos, all starting with 1 stick of unsalted butter at room temperature: For Fish, Pork, Chicken/Turkey, Veggies (or maybe homemade rolls! ): 2 Tb. I'm Nicole Coudal, and my cooking is inspired by the fish I catch near my southwest Florida home, family recipes from New England, and fresh/seasonal produce grown near me.

I was just a kid in the ’70s and Easter was a big day because it meant a visit from a magical rabbit who left me and my brother treats, including huge, chocolate-filled eggs that took weeks to eat, sliver by sliver, because they were so big. On the big day, we all dressed in our Sunday best, went to church (where everyone wore their finest) then visited family for dinner — a feast of sweet ham, pineapple sauce, homemade rolls, creamy scalloped potatoes, fresh veggies, pineapple/rice pudding, and more. So, if you need to bring along a tasty brunch item, try this puff pastry filled with ham, cheese, whole grain mustard and honey – a few classic ingredients that yields a delicious treat. I'm Nicole Coudal, and my cooking is inspired by the fish I catch near my southwest Florida home, family recipes from New England, and fresh/seasonal produce grown near me.

Plus, if you have any vegetarian Spring-breakers, this salad can be adjusted by replacing the shrimp with chickpeas (check out the recipe for a Buddha Bowl which includes directions for roasted chickpeas), shelled edamame, tofu or other protein of choice. Combine Dressing ingredients in a blender (for best emulsion) OR add ingredients to a small bowl and whisk until combined; set aside until ready to use. For shrimp, cook 1.5 - 2 minutes then flip and brush with reserved marinade and cook another 1.5 - 2 minutes then remove from heat. I'm Nicole Coudal, and my cooking is inspired by the fish I catch near my southwest Florida home, family recipes from New England, and fresh/seasonal produce grown near me.

So when I was asked to come up with a recipe to highlight a flagship beer from Sarasota-based brewer JDubs Brewing Company, I thought about all kinds of things to do with beer. It’s got mayo, mango, scallion, cilantro (if you hate cilantro, go with basil or parsley) and lime juice, and the brightness enhances the subtle essences in the batter. It’s worth the effort (and clean up) because it’s really, really good 🙂 Light, airy battered fish, alongside mayo, mango, lime and cilantro sauce. I'm Nicole Coudal, and my cooking is inspired by the fish I catch near my southwest Florida home, family recipes from New England, and fresh/seasonal produce grown near me.