Notice: Undefined variable: filename in /home/wt2fabghbdzu/public_html/joycelafray/public_html/header.php on line 123
Photo: freefoodphotos.com

Dinners

Bagatelle’s Fish Rangoon

Here’s an easy recipe to make your Valentine.

Chef Marc’s Florida Crabcakes with Key Lime Caper Remoulade

This recipe is a variation on Chef Marc Steven’s who is the Executive Chef at The Garden Restaurant, St.Pete.

Key Lime Remoulade Sauce

This recipe is a variation on Chef Marc Steven’s who is the Executive Chef at The Garden Restaurant, St.Pete.

Down Under Mushrooms a la Crème George

Mushrooms a la Crème George is one of the most popular dishes at The Down Under in Fort Lauderdale, FL.

Ginger Sherried Roasted Pork

Originally published in - Cuba Cocina!: The Tantalizing World of Cuban Cooking- Yesterday, Today and Tomorrow

Joyce’s Jerk Chicken

This cooking technique is over 300 years old and consists of blending a combination of herbs and spices.

Sautéed Shitake Mushrooms

There is nothing quite like the mild, earthy flavor of exotic wild mushrooms to tantalize the palate. This recipe is similar to the one prepared at Bern’s, but I also like to prepare it with a combination of oyster, white and shitake.

Cicely's Curried Chicken

Originally published in: "Tropic Cooking: The New Cuisine of Florida and the Caribbean"

Sauteed Spinach with Sun-dried Tomatoes and Pine Nuts

The texture of the slightly bitter spinach with the chewy, intensely flavored sun-dried tomato and the pungent pine flavor of pine nuts make this side a perfect go along with any cut of beef.
Copyright Joyce LaFray. All Rights Reserved.