AJ and I had were honored to be invited up on the Main Stage as presenters at the International Restaurant and Food Service Show of New York at Javits Convention Center last weekend.  We had a blast doing what we love to do best together… cooking and dishing about MasterChef:)  With over 18,000 attendees and food and product vendors as far as the eye could see, we made some amazing connections for the Blog and Catering Business.  Have you tried Sir Kennsington Spiced Ketchup

Chilled Cucumber Avocado Soup with Lime Roasted Black Tiger Prawns Cool and creamy soup with a snappy bite of citrus-spicy shrimp…sink your teeth into the last week of summer.  This soup is a mood and complexion booster thanks to the cukes and avacodo.  Serve it as a satisfying starter or as an appetite whetting amuse bouche in a shot glass or demitasse…great for passing as a small bite at a cocktail party. INGREDIENTS: (Serves 4-6) For the soup~ 4 cups Cucumber, peeled and d

Braised Bluefish with Baby Bok Choy in Saffron Jus We received a whole Bluefish last week in our Cape Ann Fresh Catch CSF.  Bluefish is another great example of why buying whole fish really works to your advantage when it comes to quality and flavor.  One of the reasons why this delicious fish has a bad reputation for being gamey and fishy is that it has not been filleted properly.  Removal of the dark meat closest to the skin is key when ensuring a clean, rich flavor.   AJ h

ANNA and AJ’s famous White Clam Pizza! Here she is…   This White Clam Pizza is about to go National!!!  I will be preparing this classic New England Pizza for Gordon Ramsay, Joe Bastianich and Graham Elliot as my Signature Dish on the premiere of MasterChef USA/FOX tonight and tomorrow night, June 4th and 5th at 9pm on FOX.   My hope is to give the guys a (stunning) bite of  AJ’s and my life style….clean and honest.   We like to keep things simple and celebrate the seasonal f

Linguine alla Vongole There are many reasons why I love this dish.   AJ made this for me the first night he cooked for me, early on in our “courtship.”  It was more like a test.  Could I “mangia” the bi-valve with as much passion and enjoyment as he had since he was a little boy?  Needless to say, he had found himself an enthusiastic eater, certainly wife material:)   I also love this dish because of its simplicity.  It really is a gorgeous summer bite that celebrates the sun

Soft Shell Crab It’s soft shell crab season in Boston!  Soft Shell Crab is a Blue Crab that has recently molted its hard shell, making the entire crab delicious and edible.  The meat is tender, delicate and sweet.  When you find these little guys fresh and in season, there are 3 simple cleaning steps necessary to prepare them for the pan- removal of the lungs, face and rear. Tonight, we are having Soft Shell Crab Sandwiches.  We are going to keep it simple by dusting the crab