| June/July
2010 - Vol, 6, # 5 |
 |
SUMMER GRILLED
PEACH MELBA WITH
VANILLA ICE CREAM
Lean how to make the famous Peach Melba. |
| June/July
2010 - Vol, 6, # 4 |
 |
SUMMER VEGETABLES
Retain your vegetables color, texture and flavor |
| Oct/Nov
2009 - Volume 5/Number 6 |
 |
CHEF
BILL'S
BLENDER SALSA
Make
a really easy to make salsa. |
| Jun/Jul
2009 - Volume 5/Number 4 |
 |
SUMMER
NECTARINE SALSA
It’s
summer and that means it’s hot! If you’re
like me, you try hard not to cook inside.
Fresh food is easy doesn’t require a
hot stove or oven is what’s on Bill's
menu this issue |
| Apr/May
2009 - Volume 5/Number 3 |
 |
GOAT
CHEESE APPETIZER
The
Goat Cheese is rolled in HerbS, Cracked Black
Pepper, topped off with Sun-dried Tomatoes,
Roasted Garlic, Kalamata Olives, Basil, Olive
Oil and served with slices of Baguette. |
| Feb/Mar
2009 - Volume 5/Number 2 |
 |
BBQ
Shrimp with Corn Salsa
Start
February off right by serving a healthy fresh-flavored
dish for your family or friends. |
| Oct/Nov
2008 - Volume 4/Number 6 |
 |
Oven
Roasted, Herb Crusted
Pork Tenderloin
Chef
Bill Hassett of Masterpiece Catering has thought
up another easy, full of flavor dish. |
| Jun/Jul
2008 - Volume 4/Number 5 |
 |
Chef
Bill's BBQ Sauce
Chef
Bill Hassett of Masterpiece Catering is going
to share how to make a BBQ sauce that is going
to livin’ up your meal, his way |
| Jun/Jul
2008 - Volume 4/Number 4 |
 |
Three
Berry Tart
As
we move into summer and the local Farmer’s
Markets begin to open, I can’t help
but think how lucky we are to have such a
variety of fruits |
| Apr/May
2008 - Volume 4/Number 3 |
 |
Almond
Lace Cookie Cups
We
all know how delicious an Almond lace cookie
is. How much better would it be with a scoop
of sorbet inside? |
| Dec/Jan
2008 - Volume 4/Number 1 |
 |
"EAT
YOUR VEGETABLES" NEVER SOUNDED SO GOOD |
| Aug/Sep
2007 - Volume 3/Number 5 |
 |
Red
Chile Prawns with a Black Bean Puree, Cilantro
Oil and Crema
Bill Hasset wows your taste buds with an awesome
appetizer. |
| Jun/Jul
2007 - Volume 3/Number 4 |
 |
CARAMEL
SAUCE
Calling all caramel lovers, here is a treat
for you! There is nothing better than homemade,
whether it be ice cream, hamburgers, bread,
or a sweet rich caramel sauce. |
| Feb/Mar
2007 - Volume 3/Number 2 |
 |
PORK
MEDALLIONS
With the New Year underway and resolution
s of healthy eating and exercise being made,
we have the perfect recipe, Southwestern Pork
Medallions with Chipotle Lime Sauce. |
| Dec/Jan
2007 - Volume 3/Number 1 |
 |
FRENCH
TOAST
With the Holidays upon us and family &
friends visiting, often times after the holiday
meals, we are left with the question, “What
will we serve for breakfast the morning after? |
| Aug/Sep
2006 - Volume 2/Number 5 |
 |
THAI
LETTUCE WRAPS
Hot is what people usually think of when it
comes to Thai cuisine, so they stay away.
Though heat is what they are known for, it
is not all there is to Thai cooking |
 |
VANILLA
BEAN
ICE CREAM
Using only the freshest of locally obtained
ingredients, Chef Jonathan creates the most
sinfully decadent frozen confections. |
| Jun/Jul
2006 - Volume 2/Number 4 |
 |
AU
GRATIN POTATOES
The perfect side dish for the summer and they
will go well with all your favorite summer
grilled meats. |
 |
LAMBSICLES
Lamb, some do not like the taste, others
have never tried it. I myself have, and
wow is it good. |
| Apr/May
2006 - Volume 2/Number 3 |
 |
SOUTHERN
SHRIMP CAKES
Planning a party and don’t know what
to serve your guests? Going on a picnic and
want to try something new? |
 |
PROSCIUTTO
WRAPPED PORK TENDERLOIN
Salty vs. Sweet, most would much rather
have sweet. How about a combination of the
two. |
| Feb/Mar
2006 - Volume 2/Number 2 |
 |
Brown
Suger Glazed
Salmon Filet
Chef Bill Hassett shows you how to prepare
this amazing dish. |
 |
Thai
Coconut Shrimp
Chef Dominic Guzman Prepares the perfect recipe
for Valentines. |
