Seafood Fra Diavolo

Seafood Fra Diavolo by Claire Marin   Ingredients: 1 dozen jumbo shrimp – cleaned, deveined, peeled 8 diver scallops 4, 2oz portions of Cod (with skin) 1/2 pound squid 1 dozen little neck clams 1/2 medium onion, chopped 4 garlic cloves, chopped 1/2 cup celery, chopped 1/2 cup carrots, chopped 2 cans whole, peeled tomatoes (quartered) 1/2 cup dry sherry 1/2 cup white wine 6 tablespoons italian parsley, chopped 1 … Read More →

Pork Tenderloin – 3 ways

    Pork Tenderloin 3 Ways Here’s a fool-proof recipe for enjoying three different flavors of pork. Ingredients: 1 whole pork tenderloin (have the butcher cut into 3 equal parts) Catskill Provisions Honey Ginger Marinating Solution Catskill Provisions Balsamic Fig Marinating Solution Catskill Provisions Artisanal BBQ Sauce Preparation: Fill 3 separate bowls with each individual “Solution.” Take your three portions of pork tenderloin and soak them overnight in separate covered … Read More →

Maple Cayenne Cajun Scampi: Carrie Bonnell cooks with Catskill Provisions

Maple Cayenne Cajun Scampi by Carrie Bonnell Ingredients: 6 jumbo shrimp 6 cockles 1 can of clams 200 grams linguini (about 1/3 of a box) 1 tin Catskill Provisions Maple Cayenne Spice Rub *Serves 2 Preparation: Peel and devein shrimp (or just buy them that way). Clean and check your cockles to make sure they’re alive. (*CHEF’S NOTE: when you buy your cockles, they should be open. When you press … Read More →