Grilled Pineapple




2 fresh pineapples (sliced)


1. Using a grill or barbecue, grill sliced pineapples on each side for about 2-3 minutes.

Caramel Apple Cookies




2 sticks of butter (softened)

1 cup sugar

1 cup light brown sugar

1 tsp. vanilla

2 large eggs

2 1/2 cups all purpose flour

1 tsp. baking soda

1 tsp. cinnamon

1 bag (12-14 ounce) wrapped caramels (cut into thirds)

1 1/2 cups chopped apple (ver tiny pieces)


Preheat oven to 350 degrees.

1. Mix butter, sugar, brown sugar, vanilla and egg together. Beat until creamy.

2. In another both mix flour, baking soda and cinnamon.

3. Add flour mixture to butter mixture. Combine well.

4. Add in caramels and apples. Stir together.

5. On a parchment lines baking pan, put scoops of batter (about 1 large tablespoon)

6. Bake for about 15 minutes until cookies are golden brown around the edges.

Makes 18-24 cookies.

Bowtie Spinach Pasta With Shaved Parmesan




1 lb. box bowtie pasta

1 lb. fresh spinach

1 cup cherry tomatoes

1 cup shaved parmesan cheese

olive oil


1. Boil pasta until desire taste. Drain well.

2. In a large skillet put 1 tbsp. olive oil. Sauté spinach for only 1 minute. (very quickly) remove and let cool.

3. In a large bowl, put cooked pasta, spinach, cherry tomatoes and shaved parmesan. Mix together.

4. Refrigerate for about 2 hours before serving.


Banana Walnut Cookies




1 1/2 sticks of unsalted butter (softened)

2/3 cups of sugar

1 large egg

1/3 cup firmly packed brown sugar

1 1/2 banana (ripe)

1/2 tsp. vanilla extract

1 3/4 cups flour

1 tsp. baking powder

1 cup walnuts (chopped)


1. Beat butter and sugar until smooth. Add in egg and vanilla extract. Mix well.

2. Chop up banana finely and add to sugar mixture.

3. In another bowl, add flour, baking powder and walnuts.

4. Slowly add flour mixture into butter mixture. Stir to blend in evenly.

5. Spoon out a large tablespoon of dough and place on a parchment lined cookie sheet. Cookies should be at least 1 1/2 inches apart.

5. Bake until cookies are light brown. (about 12-15 minutes)

Tequila Lime Chicken




2 whole chickens (cut into pieces)

1 cup fresh cilantro (chopped)

3/4 cup fresh lime juice

1 cup tequila

3 tbsp. light brown sugar (firmly packed)

2 tbsp. garlic (minced)

2 tsp. sea salt

3 tsp. grated lime zest


1. In a large bowl add cilantro, lime juice, tequila, brown sugar garlic, sea salt and lime zest. Mix well.

2. In a large bowl or pan put chicken. Pour tequila marinade over it. Make sure all pieces are covered in marinade. Refrigerate for at least 4 hours. (Overnight is better.)

3. There are two options for cooking. You can barbecue chicken on a grill or bake in a 400 degree oven for about 40 minutes. Chicken should be white on the inside when cooked.


John Contratti and Patricia Clarkson



It was one the nicest dinners I’ve had, when I joined actress Patricia Clarkson for dinner at Cafe Loup in Manhattan. For the devout moviegoer, my favorite films of Patricia’s include “The Station Agent”, “Pieces Of April”, “The Untouchables”, Good Night Good Luck” and so many others. Patricia will be on Broadway this Fall in “The Elephant Man” with Bradley Cooper.  It was a great way to end an amazing summer.

Brown Rice With Shrimp and Spinach




3 cups brown rice

1 lb. medium shrimp (tails removed)

1 lb. fresh spinach

2 cloves of garlic

olive oil

sea salt

1 lemon (juiced)


1. Cook brown rice. 3 cups of brown rice with 6 cups of water in a large pot.

2. Boil shrimp and drain well. Cut shrimp in half.

3. In a large skillet, put garlic and 2 tbs. of olive oil. Cook spinach for about 3 minutes.

4. When rice is done, add shrimp and spinach to brown rice pot.

5. Sprinkle with sea salt and squeeze one lemon.

6. Mix well and serve.

Serves 4 people.

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