Fig Salad with a Citrus Vinaigrette and Shaved Parmigiano Reggiano

August may mean that summer is almost over, but it also means that fig season has begun! Figs have a very special place in my heart because I grew up with a fig tree in my backyard, I make hundreds of Sicilian fig cookies with my Grandmother and sisters every Christmas, and my winning dish on Andersen Cooper’s Chopped contained fresh figs. What many people don’t realize is that they are incredibly versatile.

Figs are great by themselves, with yogurt and a drizzle of honey, in cakes and cookies, with gourmet cheeses, in chicken dishes, or in salads like you see here.

The fruity, sweet figs compliment the peppery arugula and sharp Parmigiano Reggiano perfectly.


Citrus Vinaigrette-

  1. ¼ Cup Fresh Squeezed Orange Juice
  2. Pinch of Orange Zest
  3. 1 ½ Teaspoons Olive Oil
  4. 1 Tablespoons Red Onion (Finely Chopped)
  5. 1 Tablespoon plus 1 Teaspoon Balsamic Vinegar
  6. 1 Teaspoon Honey
  7. Dash of Salt and Black Pepper (to taste)

Fig Salad-

(Feeds 2-3 People)

  1. 3 Cups Baby Arugula
  2. 5 Fresh Black Mission Figs quartered
  3. Parmigiano Reggiano  


  1. In a small bowl whisk together the orange juice, orange zest, olive oil, red onion, balsamic, honey, salt and pepper. Set aside
  2. In a medium bowl, toss together the arugula and figs.
  3. Pour as much dressing as you’d like over the top of the salad and toss until fully coated.
  4. Using a vegetable peeler, shave pieces of fresh Parmigiano Reggiano over the top of each salad.

Bar-Brew-Q Steak

There is something about local businesses that I just adore. I love the passion the owners have for their products, I love the way the employees strive to produce consistent, quality products for their consumers, and finally, I just love the sense of hominess and togetherness they bring to a community. Recently, a coffee company by the name of Brewklyn Grind began following me on Twitter. The adorable and clever name grasped my attention right away, so I just had to explore this business further.  Craig from Brewklyn Grind was kind enough to send me two bags of their deliciously unique coffee blends titled, Guatemala Antigua Los Volcanes and Ethiopia Sidamo Oroma Cooperative. After tasting both beans, not only was I impressed by their extremely unique flavors, I was inspired to utilize them in a recipe.  The Guatemala Antigua beans do not just taste like coffee, they taste like a beautiful blend of all the different spices you would find at a Moroccan spice market.  I often add coffee to my chocolate desserts to enhance the flavor, but the spiciness and earthiness of these beans are a match made in heaven for meat.  I created a delicious spice rub by simply using my nose.  I smelled as many spices as I could find in my cabinet, until I found a blend that worked organically with the scent of the coffee beans. The final product was unlike anything I had ever created, in the best way possible. The coffee beans have such a smoky flavor from the roasting process that when they come together with the paprika and cayenne, the meat actually tastes like it has been smoked for several hours…amazing!   The Coffee Honey BBQ Sauce brings some extra moisture to the dish, and really brings out the flavors of the spice rub even more.  If you do not eat red meat, you can put this rub and BBQ sauce on pork loin, pork ribs, or even chicken wings!  I promise you, you will be licking your fingers! Be sure to follow Brewklyn Grind on twitter @Brewklyngrind and check out their website at http://brewklyngrind.com/

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Recipe Feeds About 4-5 People


 Coffee Spice Rub-

  1. 1.5 lbs Sirloin Steak (or flank steak)
  2. ½ Cup of Roasted Coffee Beans- My favorite type to use is Brewklyn Grind’s Guatemala Antigua Roast
  3. 1 Tablespoon Paprika
  4. ½ Teaspoon Cayenne Pepper
  5. ½ Teaspoon Onion Powder
  6. ½ Teaspoon Mustard Powder
  7. 1 Teaspoon Black Ground Pepper
  8. 1 ½ Teaspoons Kosher or Sea Salt
  9. ½ Teaspoon Whole Coriander Seeds
  10. ½ Teaspoon Dried Oregano
  11. 2 Tablespoons Dark Brown Sugar

Coffee Honey BBQ Sauce-

  1. 3 Shallots Minced
  2. 1 ½ Tablespoons Olive Oil
  3. ¾ Cup Water
  4. ¼ Cup of the Dry Rub (see above)
  5. 1 Teaspoon Minced Garlic
  6. 1 Teaspoon Siracha (Optional for a little extra heat)
  7. 2 Tablespoons Dark Brown Sugar
  8. ½ Cup Ketchup
  9. 4 Teaspoons Worchestire                  
  10. 1 Tablespoon plus  1 Teaspoon Honey 


Coffee Spice Rubbed Steak (Bar-Brew-Q Steak)-

  1. Place all spice rub ingredients in a food processor and pulse until the coffee beans are finely ground, and the spices are fully incorporated.
  2. Measure out ¼ Cup of the spice rub and set it aside in a bowl.
  3. Massage the remaining contents of the spice rub all over the steak (both sides).  You want to make sure it is fully covered for maximum flavor!
  4. Cover the steak with plastic wrap and place in the fridge for a few hours, or even overnight (I let mine marinate in the rub for about 4 hours).  This will let the flavors soak into the meat.
  5. Heat up a grill pan or outdoor grill on medium heat.
  6. Brush a small amount of the BBQ sauce (recipe below) onto both sides of the steak.
  7. Grill the steak on both sides to your preferred temperature. I prefer it medium rare-medium.
  8. Let the steak rest for 10 minutes so it retains its juices.
  9. Slice the Steak into thin slices.
  10. Serve with the Coffee Honey BBQ Sauce. I served mine with grilled veggies, garlic bread, and roasted potatoes.

Coffee Honey BBQ Sauce-

  1. In a medium saucepan place the Olive Oil and Shallot on medium/low heat.  Cook the shallots until they start to get translucent and soft and have a wonderful aroma.
  2. Pour the water in and stir.
  3. Pour in all of the remaining ingredients and bring to a simmer. 
  4. Let the mixture simmer and reduce down until it is a thick BBQ Sauce-like consistency. Make sure you are stirring occasionally so the sauce doesn’t burn.
  5. When the mixture thickens remove it from the stove and strain it so there are no chunks of onion or large coffee grounds in it.  You want it to be completely smooth throughout.
  6. Allow to cool in the refrigerator.


Grilled Salmon Sandwiches with Carrots, Cucumber, Avocado and a Sherry Tarragon Mayo

I recently had a dish with a Sherry Mayo on it, and it was so delicious and unique, I knew I had to come up with my own recipe and share it with my readers.   The Sherry Tarragon Mayo that I came up with is so simple to make, but the flavors are so dynamic.  The Cooking Sherry itself is slightly sweet and slightly nutty, and the Tarragon has wonderful hints of fennel/licorice, pepper, and pine that can completely transform a dish.  This mayo is perfect in a chicken salad, with sliced turkey or with salmon, as I did in this dish.  The flavorful mayo, creamy avocado slices, earthy carrots, refreshing cucumbers and sweet and spicy salmon filet all come together harmoniously on the crispy Ciabata bread.  This sandwich is perfect for a luncheon with friends, but is also hearty enough to be eaten for dinner!


Sherry Tarragon Mayo-

Makes about 1/3 cup of mayo (enough for 3-4 Salmon Sandwiches)


  1. 1/3 Cup Hellmann's Lite Mayo
  2. 1 Medium Shallot
  3. ½ Teaspoon Fresh Tarragon Leaves (Chopped)
  4. 1 Small Garlic Clove
  5. 2 ½ Teaspoons Cooking Sherry (you can get it in the grocery store)
  6. 1 ½ Teaspoons Fresh Lemon Juice
  7. Dash of Black Pepper
  8. Pinch of Salt
  9. ¼ Teaspoon White Sugar


  1. Place all the ingredients in a food processor or blender and pulse until the garlic and shallot are chopped finely and everything is combined.
  2. I like to put the mayo in the fridge for at least 20 minutes or so, so the flavors really come together.

Salmon Sandwiches-

Makes 2 Sandwiches


  1. Sherry Tarragon Mayo
  2. Ciabata Bread or Baguettes (Toasted)
  3. 2 Raw Salmon Filets (About .3 lbs per sandwich)
  4. 1/4 Cup Soy Sauce (low sodium)
  5. 1 Teaspoon Honey
  6. ¼ Teaspoon SIracha Hot Sauce
  7. Salt and Pepper
  8. 1 ½ Teaspoons Extra Virgin Olive Oil
  9. Grated Carrots (I used a peeler to grate them)
  10. Thinly Sliced Cucumber
  11. Sliced Ripe Avocado


  1. Mix the Soy Sauce, Honey, Siracha and Olive Oil together in a bowl.
  2. Place the Salmon filets in a large Ziploc bag and pour the soy sauce mixture in. Gently shake the bag and get the salmon completely covered in the mixture.  Set in the fridge for 10-15 minutes to marinate.
  3. Heat your grill pan or outdoor grill on medium/low heat.
  4. When the pan is hot, spray it with nonstick cooking spray and place the salmon filets on the pan.
  5. Grill the salmon for about 4-5 minutes on each side or until it is cooked all the way through. During the cooking process pour any extra marinade over the top.
  6. Spread a few Tablespoons (or as much as you like) of the Sherry Tarragon Mayo onto the bread slices. 
  7. Next, top the bottom slice of bread with the grated carrots and sliced avocado. Sprinkle a little salt and pepper on the avocado.
  8. Place the Salmon filet on the sandwich next and then top with the cucumber slices.  I put mayo on both slices of bread so that is hold everything together.
  9. Enjoy! (Click the picture of the sandwich to see more photos)

Fall-Apart, Melt in your Mouth, Lemon, White Wine Chicken

Many have stated, "this is THE BEST chicken I have ever had!"

At the age of 23, I am very lucky to have all four of my grandparents still living…and all in NY for that matter!  My grandparents taught me a lot about life, love, hard work and of course FOOD. Some of my fondest memories are of my family sitting shoulder to shoulder at the dinner table, listening to beautiful stories from my grandparent’s past.  My grandmother Anita will not only shower you with kisses and compliments, she will shower you with some of the most delicious food you will ever consume!  Since my family lived just 12 minutes away from their house, we would often have “meals on wheels,” (as my Grandma Anita called it).  If my parents were working late, you better believe Grandma Anita was waiting for us at the house with a stove full of food.  A scent that will forever remind me of my amazing Grandmother is the smell of Chicken Picata; butter, lemon, and herbs cooking down slowly into a sauce that may as well be liquid gold.  Since I have watched my Grandma Anita and my mother cook this dish countless times over the past 23 years, I have decided to put my own twist on the family recipe, and share it with my readers of course. The most common phrase that comes out of my friend’s mouths when I make this dish for them is “this is THE BEST chicken I have ever had in my life”…so you really can’t go wrong!


Feeds 2-3 People


  1. 1.75 Pounds of Boneless, Skinless Chicken Breasts (If they are super Thick, butterfly them (cut them in half )
  2. 2 Eggs
  3. Seasoned Breadcrumbs (I love 4C brand) (You should only need about 2 cups or so)
  4. 3 Tablespoons Extra Virgin Olive Oil
  5. 3 Tablespoons of Shallots (chopped)
  6. 2 Cloves of Garlic, Minced (medium size) (about 2 teaspoons of jarred minced garlic but you should use fresh)
  7. 2 Tablespoons of Unsalted Butter
  8. 1.5 Packets of Instant Chicken Bouillon (Herb Ox is my favorite brand) If you can’t find the powder use 1½ Chicken Bouillon Cubes   
  9. 1.5 Cups of very hot water or boiling water
  10. The juice of 1.5 lemons
  11. ½ Cup White Wine (Any dry white wine)
  12. ½ Teaspoon Ground Black Pepper
  13. A pinch of salt (if necessary! The bouillon is salty so do not over salt..taste it first!)
  14. 3 Tablespoons of Fresh Parsley Chopped


  1. Beat the eggs in a bowl and pour the breadcrumbs in a separate dish
  2. Dip the chicken cutlets in the egg and then the breadcrumbs and make sure they are fully coated.
  3. Put the Olive Oil in a deep nonstick skillet (about 3 inches high or so) (or a ceramic dutch oven) on the stove and heat on medium heat.
  4. When the oil is hot and sizzles if you drop a piece of breadcrumb in it, fry each piece of chicken on each side just until they are golden brown.  You do not want to cook them all the way through, but you do want to create a nice crust on the outside.  Once the chicken is browned remove from the pan and set aside on the counter. (click the picture to see the chicken at this stage)
  5. Put the butter in the same pan where the chicken was and let it melt on medium/low heat. (do not wash the pan, you want the chicken drippings in it)
  6. Put the chopped shallots and garlic in the pan with the butter and sauté until they soften and get slightly translucent.
  7. Place the chicken back in the pan with the shallot mixture.
  8. In a liquid measuring cup, measure out the 1.5 cups of boiling water, and stir the chicken bouillon into it so that it dissolves and turns into a chicken stock.
  9. Pour the stock over the chicken.
  10. Pour the lemon juice and wine in with the chicken
  11. Sprinkle in the black pepper and half of the parsley
  12. Cover the pan and let the chicken simmer on low heat for about 1 to 1 ½  hours. You want the chicken to stew in the liquid until it breaks apart easily with a fork...no knives needed!
  13. Remove the lid and reduce the liquid down until it is thick like a turkey gravy.  You will  reduce the liquid by about half or a little more.
  14. Once it is reduced down, sprinkle the remaining chopped parsley over the top and you are ready to eat!
  15. Serve with pureed cauliflower (mock-mashed potatoes), mashed potatoes, or roasted potatoes and a green vegetable of your choice.

Tropical Shrimp & Mango Stuffed Avocados

I won’t lie, I love rich, butter-filled dishes, but sometimes you just need something light, fresh and full of nutrients!  One of my favorite ingredients to cook with is avocados, because when they are ripe, they have such a wonderful creaminess that can add so much flavor and richness to a dish.  Shrimp is a healthy protein choice when cooking because it is filling but very low in calories. Shrimp is like a blank canvas, in that will absorb the flavors and colors of the marinade you put on it.  The fun part about this recipe is that the avocado also acts as the serving dish.  It is such a beautiful & colorful presentation that will take your guests on a trip to the tropics any time of year! Got Room For More?  Follow Got Room For More on Pinterest, Twitter and Instagram! I would love to hear your comments and recipe requests!

Recipe Feeds 3 people


  1. 25-30 Raw Deveined Shrimp (Small/medium shrimp…not rock shrimp because those are too small) (You want about 8-10 shrimp per person)
  2. 2 Ripe Avocados
  3. ½ Cup Fresh Squeezed Orange Juice
  4. 2 Teaspoons Honey
  5. ½ Teaspoon Salt
  6. ¼ Teaspoon Black Pepper
  7. A pinch of Red Pepper Flakes
  8. A dash of Coriander
  9. 2 Tablespoons White Wine Vinegar
  10. 1/4 Teaspoon Ginger Paste (Comes in a small jar or use fresh grated)
  11. ½ Teaspoon Minced Garlic
  12. 2 Teaspoons Chopped Cilantro (If you do not like Cilantro then use Parsley)
  13. 3 Tablespoons Finely Chopped Red Onion
  14. ¼ Cup Fresh Diced Tomato (I used some red and some yellow)
  15. ½ a Very Ripe Mango Diced in Small Pieces
  16. Sour Cream or Plain Greek Yogurt (I use Greek Yogurt b/c it is low in fat and a similar texture)


  1. Stir together the Orange Juice, Mango, Honey, Salt, Pepper, Coriander, Red Pepper, Vinegar, Ginger, Garlic, Cilantro and Red Onion.
  2. Pour 3/4 of the mixture on top of the shrimp in a separate bowl and set the rest of the marinade aside. Put the shrimp in the fridge and let it marinate for about 15-20 minutes
  3. Remove the shrimp from the fridge and grill them on a grill pan or outdoor grill for a few minutes on each side or until they turn slightly orange and are fully cooked.
  4. Set the shrimp aside
  5. Cut the avocados in half vertically and remove the pit.  Leave the skin on!
  6. Scoop out about half of the flesh of each avocado, so that you create nice little hollow avocado bowls. Chop up whatever you remove and add with to the shrimp. Each person should receive one half of an avocado. Since this recipe is for 3 people, scoop out the 4th half completely, and dice it up.  Throw the scooped out/diced flesh into the bowl with the grilled shrimp.
  7. Toss the diced tomatoes in with the shrimp and pour the remaining marinade over the mixture.
  8. Toss it all up so that everything is fully coated in the sauce.
  9. Sprinkle some salt and pepper on the semi-scooped out avocado halves and then put a nice helping of the shrimp salad in each one as if it were a serving bowl.
  10. Put a small dollop of sour cream or Greek Yogurt on each stuffed avocado and then garnish with cilantro or parsley.
  11. Serve with Corn, red cabbage slaw, a salad or just by itself! You can even use tortilla chips to scoop it out!

Herbalicious Roast Beef

 Growing up in an Italian American household, we always had a big family dinner every Sunday, which included antipasti (prosciutto, mozzarella, olives etc.),followed by a huge pot of pasta and gravy (tomato sauce), and a meat and potatoes kind of entrée.  When you walk into Grandma Marullo’s house on a Sunday you are often hit with the pungent scent of roast beef cooking, as well as the enchanting scents of garlic and fresh rosemary.  I wanted to recreate this meaty masterpiece by putting my own twist on it.  Roasting it on very high heat for several hours makes the outside of the meat crispy and flavorful and the inside juicy and moist. But do not open the oven! If you peek, the texture of the meat could suffer!


  1. One 3-4 Pound Roast Beef
  2. 3 Large Cloves of Garlic
  3. ¾ Cup of Fresh Herbs (equal parts of Italian Parsley, Rosemary & Thyme
  4. 4 Tablespoons of Butter
  5. Salt & Black Pepper


  1. Preheat the oven to 500F
  2. Using a food processor or blender, blend the garlic, 3 Tablespoons of the butter and herbs all together until smooth.
  3. Poke a few slits into the top of the roast beef to allow the flavors to penetrate the meat.
  4. Sprinkle a decent amount of salt and pepper on the outside of the roast.
  5. Rub about 1/2 of the butter mixture on the raw roast beef until it is fully coated.
  6. Heat up a large skillet on medium high heat until it is very hot.
  7. Sear the meat on all sides so that the roast has a nice brown crust all around it.  This will lock in all the juices when it cooks in the oven.
  8. Remove from the pan and place on an oven safe wire rack in a roasting pan.  Cooking the meat on a wire rack will allow the meat to cook evenly and all the juices to collect underneath it. 
  9. Rub the remaining herb butter all over the roast beef.
  10. Take the remaining 1 Tablespoon of butter and break it up into pieces and place them on top of the meat.  The butter will melt all into the meat and make it flavorful and delicious!
  11. Place the roast into the oven and shut the oven door right away.
  12. Cook the meat 5 minutes/Pound.  So about 15-20 minutes, and then shut the oven off…but do NOT open the oven.  Patience and trust is key!
  13. Let the roast beef sit in the oven until the oven is completely cool (2-3 hours)
  14. Remove from the oven and enjoy!  Best served with a starch like mashed potatoes and a green vegetable of your choice.
  15. Tip: Save the drippings at the bottom of the pan and pour them into a small pot.  Add some red wine, sautéed onions, a little Wondra Flour (a very fine flour that thickens gravy but won’t make it lumpy) and some salt and pepper and let it cook down and thicken…then you’ve got yourself a nice topping for your meat!

New Zealand Clams with Orange & White Wine

When visiting my family back home on Long Island, my mom and I took a trip to one of our favorite specialty grocery stores.  We were thrilled to find a bin of live lobsters priced at $5.99 per pound…amazing! We decided to make succulent steamed lobsters with the traditional corn on the cob and baked potato side dishes, but we needed the perfect appetizer to start the meal.  My mom decided to add to the seafood theme by making her New Zealand Clam recipe, that is both simple and incredibly flavorful.   The fresh squeezed orange juice brightens up the dish with its fresh, tangy flavor and the white wine and garlic just go together organically, especially with clams.  Serve each guest a nice big bowl of clams with enough broth so that you can enjoy some with each bite and soak up the rest with bread.

 Recipe Feeds about 4 People


  1. 2.5 Lbs of New Zealand Clams (They are about the size of a quarter)
  2. 4 Cloves of Garlic Minced
  3. ¼ Teaspoon Red Pepper Flakes
  4. 3 Tablespoons Chopped Fresh Italian Parsley
  5. 2 Tablespoons Extra Virgin Olive Oil
  6. 1 Tablespoon Butter
  7. ¾ Cup Dry White Wine
  8. ½ Cup Clam Juice
  9. The Juice of 1 Large Orange
  10. ½ Teaspoon Freshly Grated Orange Zest
  11. Dash of Black Pepper
  12. 1 Loaf of Bread (Italian Bread, French Baguette or Ciabata) 


  1. Thoroughly clean each clam under cold water using a potato brush or paper towel to make sure there is no sand on them. Put them aside.
  2. Pour the Olive Oil into a large pot on medium low heat and heat it up slightly.
  3. Add the butter and allow it to melt.
  4. Put the garlic, parsley and red pepper flakes into the pot with the oil and sauté them until the garlic starts to brown slightly. (Do not let the garlic get to dark in color, this will give the dish a bitter taste)
  5. Once the garlic becomes very aromatic and browns slightly, add the clam juice, wine, orange juice, zest and pinch of pepper.
  6. Put the clams in the juice and cover the pot
  7. Bring the liquid to a simmer and cook the clams until they pop open on their own.  This should take about 5 minutes.
  8. Once the clams open, gently stir them around in the broth so they absorb the flavors of the juice.
  9. While the clams are cooking, toast and slice the bread the way you like it.
  10. Spoon a nice helping of the clams into each serving bowl and pour a nice ladleful of broth over the clams.
  11. Serve with a piece of the toasted bread to soak up all the juices
  12. Sit back and listen to the “slurps” around you! Enjoy!

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Hash Brown Crusted Turkey Burgers with Tomato Onion Chutney & Poached Eggs

As I was perusing the isles of my local grocery store, pondering about what I wanted to make for dinner, I stumbled upon some ground turkey meat.  I do enjoy a healthy Turkey Burger once in a while, but I do find that they can be very dry and lack flavor.  I love having a starch with my meats, especially potatoes, because they have such a comforting flavor and texture.  My friends introduced me to these great “Simply Potatoes” Hash Browns which are fresh potatoes that are already grated for you so it saves you time and labor! I crusted the turkey burgers with these potatoes, so when they cook and get crispy, they act as a barrier that locks in all the juices.  The Tomato Onion Chutney is slightly spicy from the Siracha and pleasantly sweet from the ketchup and Vidalia Onion.  I top this beautiful burger with a poached egg, because when you cut into it, the velvety, creamy yolk pours out onto the burger and acts as a sauce…and what goes better with potatoes than eggs, right?  No bread is needed for this burger, just eat is by its lonesome or pair is with a crisp, tangy Green Bean salad like I did.


Recipe Feeds 2 People (Makes 2 very large burgers, so you can make them smaller and feed 3 people)

Tomato Onion Chutney


  1. 1 Clove of Garlic Minced
  2. 1 Tablespoon Extra Virgin Olive Oil
  3. 1 Cup Chopped Vidalia Onion
  4. ¾  Teaspoon Siracha Hot Sauce
  5. ¼ Sea Salt (or Regular Salt)
  6.  Dash of Ground Black Pepper
  7. ½ Teaspoon Whole Grain Mustard
  8. Dash of Sugar
  9. 1 Teaspoon White Wine Vinegar
  10. 2 Tablespoons Ketchup


  1. Heat a small frying pan on medium heat and add the Olive Oil
  2. Add the Onion and Chopped Garlic and Saute until the onions are translucent and become very potent.
  3. Once the onions are tender add the Siracha, Salt, Pepper, Mustard, Sugar, White Vinegar and Ketchup. 
  4. Simmer on low heat until the liquid starts to evaporate and the mixture thickens.
  5. Remove from heat and put in a small bowl in the refrigerator to chill.

Turkey Burgers-


10-12 Ounces of Ground Turkey (I used 93% Lean)

1/2 Teaspoon Fresh Thyme Leaves

1 Small Clove of Garlic Minced

Pinch of Salt

¼ Teaspoon Ground Balck Pepper

10-12 Ounces Grated Potatoes (Best to use “Simply Potatoes” Hash Brown Potatoes because they are pre-grated)

Flour (About ½ Cup)

3 Eggs


  1. Preheat oven to 375 F
  2. Remove the Chutney from the fridge when it is cool
  3. Using your hands, mix together the Ground Turkey, 2 Tablespoons of the Chutney, Thyme, Garlic, Salt and Pepper, in a large bowl.  Make sure it is evenly blended.
  4. Make two Large burger patties with the meat (about 1 ½ inches thick)
  5. Poke a hole in the center of each burger , fill them with about 1 Tablespoon of the Chutney and patch up the hole with the meat that surrounds it.
  6. Dip the burgers in flour.
  7. Beat one egg in a dish and pour the uncooked hash brown shredded potatoes onto a separate plate
  8. Dip the burgers in the egg and then place them onto the plate with the potatoes.  Press the potatoes all over the raw burger so that it is completely covered.
  9. Heat a large skillet on the stove on medium/high heat with about 2 Tablespoons Olive Oil or Canola Oil.
  10. When the pan is very hot, gently put the burgers onto the pan. You want it to sizzle! The goal is to get the outer potato crust to be crispy and brown.
  11. Cook the burgers on each side until they are golden brown and start to cook/stiffen up.
  12. To continue the cooking process I put the burgers in the oven on a pan until they are fully cooked an there is zero pink inside.  (poultry meat must be fully cooked!) Should take about 10 minutes or so.
  13. While they are in the oven, prepare the 2 poached eggs.
  14.  Heat a small pot of water on the stove until it is almost at a boil.
  15. Once the water is almost boiling, add 1 Tablespoon of white vinegar or Rice Vinegar.
  16.  Crack the eggs gently right above the surface of the water.  It is very important to drop them close to the water so they don’t break and lose the proper consistency.
  17. When the eggs are cracked into the water, the vinegar will cause the eggs to congeal.
  18. Shut the stove off and cover the pot for about 4 minutes or until the white of the egg are fully cooked and the egg looks like a smooth ball. You want the yolks to be runny!
  19. Remove the egg with a slotted spoon.  (If you need help making a poached egg, there are videos and more detailed instructions online, or just make an over-medium egg instead in a frying pan.)
  20. Remove the burgers from the oven and use a spatula to put them on plates.
  21. Put one Poached Egg on top of each burger.
  22. Sprinkle with Salt and Pepper and top with a sprig of fresh Thyme for garnish.


Grilled Swordfish with Grapefruit & Coriander

For me, two ingredients that scream summertime cookin are seafood and citrus fruits.  This recipe will show you that you do not have to sacrifice flavor to make a healthy, gourmet meal.  The freshness and tanginess of the grapefruit compliment the creaminess of the avocado and the nutty, warm flavors of the coriander.  Served over white rice cooked in fish or chicken stock, rice pilaf or couscous, this is the perfect dish to impress your friends at your next BBQ.


(Recipe Feeds 2 People)


  1. 2 Swordfish steaks (you can also use Tilapia Filets which can be more economical)
  2. The juices of ½ of a Large Grapefruit
  3. Section the other half of the Grapefruit (no skin, just the flesh)
  4. 1 ½ Tablespoons White Wine Vinegar
  5. A Dash of Salt & Pepper
  6. 1 ½ Teaspoons Honey
  7. 1 ½ Teaspoons Extra Virgin Olive Oil                                                                                                    
  8. 1 Teaspoon Coriander Seeds- Lightly Toasted and Crushed up (You can put them in a bag and beat them with a meat mallet)
  9. 1/4 Teaspoon Chopped Ginger (I used jarred)
  10. 1/2 an Avocado
  11. 1 Medium Yellow Tomato Diced (you can use any type of tomato you like)


  1. In a medium sized bowl mix together the grapefruit juice, vinegar, salt & pepper, honey, olive oil, coriander and ginger
  2. With a sharp knife make a few small slits in the fish to better absorb the marinade. 
  3. Place the fish in a large Ziploc bag and pour half of the grapefruit juice mixture in  with the fish.
  4. Allow the fish to marinate in the refrigerator for about 15 minutes
  5. While the fish is marinating mix the grapefruit slices and diced tomato in the bowl with the remaining marinade
  6. Dice the avocado and mix it into the grapefruit mixture.  Cover tightly with plastic wrap and set aside
  7.  Remove the fish from the fridge.
  8. Heat up your outdoor grill or your grill pan inside your kitchen (some of us live in New York City apartments and do not have the ability to grill outside :) ) on medium/high heat.
  9. Drizzle a little bit of olive oil on your grill pan or baste your outdoor grill with some olive oil
  10. Grill the fish on medium/high heat for about 4-5 minutes on each side (make sure it is cooked all the way through)
  11. Remove from the heat and place the fish on top of the rice, couscous or whichever starch you decide to make. 
  12. Top the grilled fish with the beautiful grapefruit/avocado salad and all the juices.
  13. Enjoy!