Italian Lasagna with Jay's Green Salad...and a BIG, juicy cabernet
A cocktail party for 28 to celebrate new friendships in the desert.
The flowers were done by my friend Robert who recently moved to Palm Springs from Paris... where he was the British Embassy florist for years. Let me know if you need flowers… I’ll get you hooked up!
Grilled Salmon; Cucumber, Tomato & Avocado Salad; and Corn with Garlic-Butter and Herbed Goat Cheese Spread
Shallot Chicken in Creamy Dijon Sauce (with a hint of tarragon). . . being prepared
Cornish Pasties w/ Jay's Green Salad
Beautifully Brined, Perfectly Roasted Turkey, waiting to be carved for Thanksgiving.
Colorful Veggie Platter with Mom's Dill Dip.
Polish Potato and Vegetable Salad
A wonderful side dish to almost any meal.
Oven-roasted Steelhead Salmon in Jay's Special Salmon Rub.
This always gets raves… and there are rarely leftovers!
London Broil w/ Cilantro Rice and Jay's Green Salad
I think my London Broil marinade is one of the best out there. And the Cilantro Rice recipe is a winner… a perfect accompaniment to anything!
My Uncle David, who taught me much about entertaining, cooking, and grilling.
He's tending teriyaki pork tenderloin that's cooking and smoking over applewood on his Traeger grill.
Soprano's "Sunday Gravy" Over Rigatoni
If you ‘re hankering for pasta with a red-meat sauce, THIS is what you want. It’s the the best Italian-American sauce I’ve come across.
Gazpacho; a Spanish-style Tuna, Caper and Red Pepper Empanada; accompanied by Jay's Green Salad in a Provençal Vinaigrette
This is a perfect summer luncheon!
Italian-Citrus and Herb-Marinated Roast Pork Tenderloin Medallions
This gets served with a garlic-aioli, along with a basket of King's Hawaiian rolls for make-your-own sliders at a cocktail party buffet.
A Summertime Greek Feast:
Grilled Lamb Kebobs with Smashed Greek Potatoes, and Sliced Beets in Dilled-Yogurt Sauce
Salad on a Stick!
Caprese Salad on a Skewer; Drizzled with a Balsamic Reduction
Impromptu Italian Supper!
Sweet and Spicy Italian Sausages being cooked in red wine, to get married with the fresh Tomato-Basil Marinara Sauce.
The side dish is Rainbow Chard and Spinach Sautèed with Tomatoes and Red Peppers.
The Table Set for a Festive Easter Brunch