Tag Archives: Appetizer

Sista Felicia’s Famous “Asian Infused Salmon Tartare”



IMG_0635salmon tartare 1

Time To Start Preparing a Super Bowl Party Menu!


Asian Infused Salmon Tartare


2 ½ lbs. fresh salmon; skin removed; ¼ inch dice cut

2 tablespoon freshly grated ginger

3 tablespoons rice vinegar

3 tablespoon soy sauce

3 tablespoon dark sesame oil

3 green scallion; cut into ¼ inch pieces

2 tablespoon Wasabi Powder

2 tablespoon toasted sesame seeds

1 tablespoon Ground Fresh Chili Paste

juice of 1  lime

1 teaspoon kosher salt

½ teaspoon freshly ground pepper


1 mix all ingredients together; transfer to airtight container; refrigerate 2 hours before serving

2 transfer to serving bowl just before serving; serve with rice crackers

Creamy Avocado Dressing / Dip



Creamy Avocado Dressing/Dip

Having avocados on hand at all time when daughter Amanda is home from school is a must. Avocados are definitely a staple food in her diet. Each week we buy them by the bag at the market to make sure enough are on hand to satisfy her taste buds. Amanda tucks slices of them into her Panini sandwiches, enjoys them plainly diced for a light lunch, and fixes her all time favorite homemade guacamole often. A few days ago I got creative with a few over ripened avocado, leftover jalapeño pepper and Greek yogurt. The end result was amazingly creamy and delicious. It paired perfectly with a salad made with farm fresh lettuce, grilled chicken, yellow pepper and dried cranberries.  After the first bite , Amanda gave it a two thumbs up.  The next day I served the leftover dressing as a dip with fresh cut vegetables…it too was delicious!


Creamy Avocado Dressing/Dip

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Olive Tapenade



olive tepenade

I created this tasty Olive Tapenade recipe several years ago for my brother Joey. It’s has become my “go to” quick and easy recipe for unexpected company. Serve with your favorite wine, toasted bread rounds or assorted crackers. Olive Tapenade is a perfect addition to any Crudité platter throughout the year!  

Olive Tapenade


11/2 cup black Kalamata olives; pitted

6-8 Oven-Dried tomatoes (For Oven-Dried Tomatoes Recipe see pg # 62 in my cookbook “Gifts of Gold In A Sicilian Kitchen with Sista Felicia; Harvest”)

3 cloves garlic

1 teaspoon Anchovy Paste

1/4 cup fresh flat leaf parsley

1/4 cup fresh basil leaves

1/4 cup Pecorino Romano Cheese

1/4 cup olive oil

1 teaspoon kosher salt

1/4 teaspoon red crushed pepper flakes

11/2 tablespoon lemon zest


1 Combine all ingredients in bowl of food processor fitted with metal blade; process one minute

2 transfer to serving bowl; serve immediately,or transfer to airtight container; refrigerate until ready to use; will keep 3 days refrigerated

Strawberry Salsa


PrintIMG_2542Strawberry Salsa

 Tis the season for locally grown strawberries! Join me this afternoon at Appleton Farms, located in Ipswich Ma, at 3pm to learn how to prepare this refreshing Farm To Table Strawberry Salsa Recipe. 

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Pasta with Rope Mussels and Smoked Chourico




Pasta with Rope Mussels and Chourico

Our dear family friend Toby Pett stop by the house with a special delivery Saturday afternoon


Toby’s visits always include a special treat of some kind! He usually comes bearing delicious, assorted cheeses,  bottles of fine wine and on occasion handy kitchen gadget of some sort.  Saturday’s visit was no excepting. When the door bell rang, and Coconut began barking, I peeked out the window and noticed his tan truck in the driveway. I greeted Toby at the front door where he stood grasping a white shopping bag, sporting his big happy smile. As I opened the door, Toby said “I brought you a few things today, and one of them  I’m hoping you don’t already own.”  Tobey knows how much I love our conversations about food, cooking and fine wines!  He and I have been know to chat hours about our passions for good food and delicious wines.  As Toby entered and walked over to my kitchen island, the excitement to learn what was in the bag grew…. he reached into the white bag and pulled out a container of marinated Colossal Green Olives, and said, ” I know you loves olives…so enjoy these how ever you please,  but have you ever cooked with this? …as he removed 4 large links of Smoked Chourico Caserio.  The smell of the smoked Chourico was mouth watering. He then pulled out a beautiful hammered copper dome shaped pan, one in which I had never seen before, and said, “do you have a  “Cataplana?”…and immediately began explaining the uniqueness of cooking with a Cataplana- a traditional Portuguese seafood pan.  The copper pan, cooks very much like a pressure cooker, and has been commonly used to cook seafood dishes in Portuguese kitchens for many generations.  After admiring, and thanking Toby for his generous and thoughtful gifts, he shared some of  his favorite dishes prepared  with seafood in this pan over the years.  During our conversation Toby encouraged me to create a new recipe for Sista’s Dish GMG post.  I used the Cataplana yesterday for the first time, and I’m loving it! It easy to use, cook awesome, and love that it makes one dish meals in minutes. I highly recommend purchasing a Cataplana.  This traditional Portuguese seafood pan get a two thumbs up in my kitchen this week!


Yesterday I whipped up this incredible pasta dish for a late luch my husband Barry and I  shared. This handy copper pan, cooked an amazing one dish meal in less then 20 minutes.  The flavor of the Smoked Chourico, combined with the Rope Mussels was outstanding! Pasta with Rope Mussels and Smoked Chourico is a quick and easy recipe that’s delicious enough to serve as an entrée or appetizer this summer!

Toby,  thank you for the treasures that inspired me to create this tasty fast and easy new recipe!

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Carrot Cake Marmalade


carrot cake rum marmilade 226

Carrot Cake Marmalade

This recipe was created several years ago to use up an abundance of carrots from my farm share at  Applenton Farms.  It has become a recipe I make through out the year. A jar of Carrot Cake Marmalade make a great hostess gift, and easy appetizer to assemble and serve to unexpected company! Visit Laura at The Cave on Main Street  today open 9-5  for this yummy Chevre Cheese shown in the photo below.


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