A Few of our Favorite ThingsWater's Edge Resort and Spa is excited to pass along a few of our Chef's very favorite in-house recipes. Each tasty dish and decadent dessert is sure to please with vibrant flavor profiles and major wow factor. You're the shining star of any dinner party, potluck feast, or social gathering. We guarantee it. Please check back regularly as we will be adding a brand-new recipe each and every month. Happy cooking!
Ingredients for Little Neck Clams in White Wine Garlic Broth
Preparation for Little Neck Clams in White Wine Garlic Broth
Ingredients for Pan Blackened Sea Scallops
Lightly coat scallops on one side with Cajun seasoning. Add 1 tbsp. olive oil to a sauté pan on medium high heat. Sear the scallops 2 minutes on the seasoned side and 2 minutes on the other side.
Dice the roma tomatoes, red peppers, red onion, scallion, and cilantro and mix together with the juice of half a lime and 1 tbsp. olive oil. Season with salt and pepper to taste.
Ingredients for Asian Marinated Beef Tenderloin Skewers
Marinate the beef tenderloin chunks with sweet soy sauce, paprika and garlic oil. Skewer beef, cherry tomato, peppers and onions on the skewer. Place on a hot grill and cook to medium rare. Serve.
*Make your own garlic oil by poaching peeled garlic in neutral flavored oil, such as Canola.
Ingredients for Pumpkin Bread
Preheat oven to 350 degrees. Grease a 8 ½" x 4 ½" loaf pan with butter or shorterning.
Sift together all the dry ingredients. In a large bowl, whisk together the pumpkin and sugars until well combined. Add eggs and oil and mix well. Alternately, add half each of the flour mixture and the buttermilk, mixing just until combined.
Pour into prepared loaf pan and smooth top if necessary. Bake for 50-60 minutes or until a toothpick inserted into the middle of the bread comes out clean. Cool for 20 minutes, then remove from pan and wrap in plastic.
Makes one 8 ½" x 4 ½" loaf.
Ingredients for Orange Cranberry Sauce
Put the ingredients in a sauce pan and heat. Simmer until the cranberries burst and thicken - for about 10-15 minutes. Cool and refrigerate. Remove the cinnamon stick.
You can also add gelatin which will enable you to mold the cranberry sauce and make it easy to slice - this step is optional.