chef chris prosperi

Chef Chris Prosperi shares his favorite recipe for corn chutney.

Chef Chris Prosperi shares his favorite recipe for corn chutney. Ingredients: 6 ears of shucked corn 1 cup of diced red onion 1 cup of diced red pepper 1 diced plum tomato 1 cup of cider vinegar 3/4 cup of sugar 1 teaspoon of mustard seed 1 teaspoon of turmeric 2-4 dashes of hot sauce (or more if desired) Instructions:…

Chef Chris Prosperi shares his favorite recipe for summer slaw.

Chef Chris Prosperi shares his favorite recipe for summer slaw. Ingredients: 1 red pepper, deseeded, trimmed and chopped 1/4 cup of red wine vinegar 2 tablespoons of sugar 1 tablespoon of kosher salt 1/2 cup of extra virgin olive oil 1 medium-sized head of green cabbage (about 2 pounds) 1 tablespoon of kosher salt 1 tablespoon of sugar 2 tablespoons…

Chef Chris Prosperi shares his favorite recipe for ham and bean salad. Ingredients: 1 can of beans, drained and rinsed 1/2 English cucumber, diced 1 1/2 cups of ham, diced 1 cup of celery, diced 1 cup of mini mozzarella balls or diced mozzarella 3 plum tomatoes, seeded and diced 1 red pepper, diced 3/4 cup of your favorite Italian…

This recipe makes two to four side portions. 2 pints assorted grape tomatoes 1 Tbsp. olive oil 1 Tsp. kosher salt 1/4 Tsp. ground, black pepper 2 Tbsp. chopped, fresh herbs, parsley, sage, rosemary Preheat the oven to 375 degrees. Rinse the tomatoes under cold running water, allow to dry briefly in a colander and then dry them off with…

Chef Chris Prosperi shares his favorite recipe for a shrimp, tomato and avocado “cocktail.”

This “cocktail” combines an appetizer and a kick of tequila. The sauce can be made days in advance at your convenience. You can make tortilla chips or just buy your favorite brand and just the party going.   Makes six appetizer servings. 1 cup cooked rock shrimp or chopped large cooked shrimp 2 tablespoons diced red onion 2 fresh plum…