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Puttanesca “Starter”

Chef Jamie McFadden presents

Puttanesca “Starter”

Yields Sauce for 1 pound of prepared pasta

  • ½ cup    Italian olives, pitted & chopped
  • 1 tsp     crushed red pepper
  • ½ cup    green olives, chopped
  • 2 tsp     black pepper
  • ½ cup    golden raisins, soaked in warm water
  • ½ cup    extra virgin olive oil
  • for 5 minutes to soften
  • 1 Tbsp   balsamic vinegar
  • 1 cup     Marcona almond
  • juice of 1 lemon
  • 4 each    anchovies, rinsed & mashed
  • 2 cups   halved cherry tomatoes, pan sautéed & chilled
  • 1 Tbsp   capers
  • 1 tsp     cayenne pepper
  • 1 cup     shaved parmesan cheese
  • salt & pepper to taste

Combine all of the above ingredients except for the tomatoes & parmesan cheese.  Mix gently and place in a shallow bowl.  Cover for at least 2 hours or up to 2 days.

To Serve:  Prepare 1 pound of your favorite pasta.  When cooked al dente, strain water carefully and while the pasta is still warm, toss with Puttanesca base. Lightly season with salt & pepper to taste. Garnish with pan sautéed cherry tomatoes & shaved parmesan.  Enjoy!

Fava Bean and White Truffle Ailoi

Fava Bean and White Truffle Ailoi

16 servings

This delicious combination is the perfect substitute for the typical butter you serve on your Holiday table and pairs beautifully with Freshly Baked Bread from Olde Hearth!


5 each whole eggs

1 cup blended oil plus 2 tbsp.

1/4 cup white truffle oil

1 tbsp each cracked black pepper and kosher salt

1 cup frozen/defrosted or pre cooked Green Fava Beans

2 tbsp Lemon juice

2 tsp fresh garlic, minced

In the bowl of a food processor crack the whole eggs.  Secure lid and begin to spin the eggs.  In a very steady and slow stream add in the blended oil and watch as ur eggs become creamy like. As the mix continues to spin slowly add in the white truffle oil, followed by the favas, salt, pepper, lemon juice and garlic. Taste and adjust salt and pepper as needed.

Remove Ailoi from processor bowl and serve immediately with your favorite fresh or grilled bread and or place in a container with a tight fitting lid for up to three days

French West Indian Curry Rub

French West Indian Curry Rub

10 servings

1/4 cup Brown rice, uncooked

1/4 cup whole cumin seeds

1/4 cup whole coriander

1 tbsp mustard seeds

1 tbsp black peppercorns

1 tsp whole cloves

3 tbsp shelled pistachios 

1/4 cup ground turmeric 

In a medium size dry sauté pan place the rice and toast over medium heat, approx 3-4 minutes.  Place rice in a bowl and set aside.  Add the whole spices to the pan and toast until the aromas are released using caution so as the spices to not burn.  Place spices in bowl with the rice.  In small batches, grind this mixture along with the pistachios in a coffee grinder until milled.  Add the ground turmeric and store in a sealed jar for up to 10 days.

Caper Tapenade for Lamb

Caper Tapenade for Lamb

4 servings

  • 1/2 cup flat-leaf parsley leaves, chopped
  • 1/4 cup mint leaves, chopped 
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons capers, drained
  • 1/8 teaspoon crushed red pepper
  • 1/2 cup assorted olives (about 5 ounces), pitted and minced

1/2 Lemon Squeezed

In a small mixing bowl combine above ingredients.  Place in refrigerator until ready to use.  Use as a garnish for the lamb garnish or as a delicious accompaniment to fresh fish.

Florida Frog Legs, Buffalo Style

Florida Frog legs, Buffalo Style
4 Servings
By Chef Jamie McFadden

Marinade Ingredients

8 frog legs
2 cups Milk
2 cups buttermilk
1/2 teaspoon salt
1/2 teaspoon coarse black pepper

In a medium size bowl combine above ingredients and marinate in the fridge for up to 3 hours

Breading Ingredients

1 tablespoon Old Bay Seasoning
1 teaspoon salt
1 teaspoon pepper
1 teaspoon Onion powder
1 teaspoon Garlic Powder
2 teaspoon course black pepper
1 cup All Purpose Flour
1 cup cornmeal

Blend above ingredients in a medium size bowl and set aside.  This mixture can be prepared up to one week in advance and stored in an air tight container

Bleu Cheese Dipping Sauce
This recipe can be prepared up to 3 days in advance

8 oz  bleu cheese, crumbled
2 tablespoons buttermilk
1  cup Hellman’s Mayo
4 oz chopped scallions
1   tablespoon worcestershire sauce
1    tablespoon red wine vinegar
1 teaspoon chopped garlic
1 teaspoon minced shallots
Salt and pepper, to taste

In a medium size bowl combine all the above ingredients, taste for seasoning and refrigerate until ready for use.

Buffalo Sauce Ingredients

2 teaspoons Chili  Powder
1 teaspoon Turmeric
1 teaspoon Sweet Paprika
1 teaspoon Onion Powder
1 teaspoon Cayenne Powder
1 teaspoon Salt
2 teaspoons Olive oil
2 teaspoons Honey
2 teaspoons Tomato Paste
1 teaspoon Smoked Paprika
3 Tablespoon Apple Cider Vinegar
1 Tablespoon Garlic Powder
1 Tablespoon cornstarch blended with 4 oz COLD water

Place above ingredients except cornstarch into a saucepan and stir to combine. Heat over medium-high heat until just starting to bubble.  Whisk in cornstarch mixture to slightly thicken.  Remove from heat and allow the sauce to cool. Use immediately or keep refrigerated for up to a week.

Pickled Celery Ingredients

1 bunch celery, cleaned, retain leaves
1 cup Apple Cider vinegar
1 cup water
3 tablespoon sugar
1 tablespoon salt
2 teaspoons mustard seeds
2 teaspoon coriander
1 teaspoon peppercorns
4 large sprigs fresh dill

Slice celery into 1/4 inch thick slices and  place in a clean 1 quart mason jar along with the dill and the celery leaves.
In a small saucepan combine the vinegar, water, sugar, salt, mustard seeds, coriander and peppercorns.
Bring mixture to a simmer and stir until sugar and salt and completely dissolved.
Carefully pour contents over the celery in the jar.
Let mixture cool, uncovered, then place the lid on and refrigerate.
Celery will be ready to eat in 24 hours.

Directions for breading and frying

1. .  Prepare oil for frying either in a deep fat electric fryer or by placing one quart of vegetable oil in a 5 quart heavy sauce pot.  For stove top method place pot on the stove at medium high heat until the oil reaches 350 degrees, use extreme caution when frying, especially if you are working over an open flame.

2. Breading process:  Remove frog legs from buttermilk mixture and set on a clean dish.

3. Next, taking one frogs legs at a time lightly coat in prepared cornmeal mixture and then dip back into buttermilk mixture and then again in cornmeal mixture. Gently place legs one at a time into hot oil and fry until golden brown at which point you will remove and place on a paper towel lined cookie sheet.  Repeat breading process until all legs are fried.  Note:  When preparing any ingredients for frying it is not recommended to “Pre-Coat” all the product prior to frying. Only coat what is immediately going to be fried.  This will result in a far superior end product

4.Place fried legs on serving plates and brush with buffalo sauce, a side of bleu cheese dipping and Pickled Celery and enjoy!