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RECENT RECIPES

BEVERAGES, COCKTAILS, MAIN COURSES

Classic Manhattan Bourbon Martini

Here’s my twist on the Bourbon Manhattan. I called it the Classic Manhattan Bourbon Martini! First thing to do is chill your martini class by filling it with ice cubes. Three ingredients: Bourbon, Bitters and Sweet Vermouth. Here’s the simple way to remember the recipe. The area code for Manhattan […]

BEVERAGES, COCKTAILS, MAIN COURSES

Patriotic 4th of July Vodka & Club Soda Cocktail

Here’s one of my favorite 4th of July cocktails. It’s my variation of the classic Gin & Tonic. However in this case, I use vodka instead of gin and soda water instead of tonic water. And, it’s delicious! To add a patriotic touch place a skewer of blackberries, strawberries and […]

MAIN COURSES

Sherry Braised Beef Short Ribs

It’s now November in SW Florida. After a sweltering summer, we finally got a break in the weather and Rob requested what he calls “Winter Food”.  I had beef short ribs in the freezer and called our friend Ruth Manchester (who by the way is an award-winning chef) for a suggested […]

BEVERAGES, COCKTAILS, MAIN COURSES, SMOOTHIES

Summertime Pineapple Cocktail

There’s nothing better than a fresh and delicious cocktail to enjoy during the long hot summer. Well, here’s one of my favorites! This is my version of a great “Summertime Pineapple Cocktail”! It’s fun to make and your friends will love it! For this recipe I used my Cuisinart blender […]

BARB'S RECIPES, MAIN COURSES, PASTA, SAUCES, SEAFOOD

Fresh Linguine with White Clam Sauce

The first time I ever tasted Linguini with clam sauce was when we were skiing near the tiny village of Cortina in the Dolomite Mountains of Northern Italy in 1972. We were young, athletic and daring and loved the beautiful but treacherous skiing conditions of that famous resort. It was there where we ran into Penny Marshall and Art Garfunkel in the dining room of the 4-star Hotel Cortina d’Ampezzo.

BARB'S RECIPES, BEVERAGES, COCKTAILS

Fresh Watermelon Mojitos

Last year for Mother’s Day, my husband Rob wouldn’t let me lift a finger! He was wonderful. Got up early and made coffee. Got my newspaper. Prepared all the meals. Cleaned up the kitchen. Absolutely everything! The best was going to the beach when he opened the cooler and pulled out a pitcher of Fresh Watermelon Mojitos! As we toasted the horizon, he presented me with a simple white card on which he wrote, “Easy Love!” I’ll never forget it.

BARB'S RECIPES, MAIN COURSES, MEAT

Stuffed Flank Steak w/ Spinach & Blue Cheese

For this dish, I blended fresh sauteed spinach, crumbled blue cheese, chopped onions, minced garlic, and olive oil into a stuffing mixture. Then, I butterflied the flank steak, pounded it relatively thin, spread the stuffing on one side, rolled it up, and securely tied it every two inches or so with butcher’s string. The result is a beautiful cylindrical shaped stuffed flank steak that Rob cooked quickly on the grill.

APPETIZERS, BARB'S RECIPES, MAIN COURSES, SIDE DISHES

Marinated Italian Cheese & Olives

Most high end grocery stores have a great selection of marinated cheeses, olives and vegetables. While they are a real time-saver for putting together a last minute antipasto platter…they are really cost prohibitive. They sell by the pound at a cost of about $5.99. With a little planning, these recipes can be easily made ahead and stored in the refrigerator for about two weeks.