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Recipe for Success

Recipe for Success

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Recipes for Success

Herby Marinade – For Fish, Poultry, and Vegetables


Per pound of Product being marinated

2 Tbsp. Lemon Juice

2 Tbsp. Extra Virgin Olive Oil

1 Tbsp. Kosher Salt

1 Tsp Black Pepper, Finely ground

1 Tbsp. of each of the following herbs, finely chopped

             1.       Parsley

             2.       Cilantro

             3.       Tarragon

             4.       Chive/Green onion

2 cloves garlic, grated on a mircoplane


Mix and marinate in a plastic bag for at least four hours.  
Grill on high heat until grill marks are formed. Then turn down the heat to medium low until cooked all the way through.  And Enjoy!!!


Vietnamese Grilled Pork


1 pound Pork Belly, or Port Butt Sliced ¼ inch thick

1 Tbsp. Soy Sauce

1 Tsp Sesame Oil

1 Tbsp. Brown Sugar

1 Tbsp. Fish Sauce

1 clove garlic, microplaned

1 knob of ginger, microplaned


Mix and marinate in a plastic bag for at least four hours.
Grill on Medium heat until browned evenly on both sides and tender.  And Enjoy!!

Serrano Salsa


20 Serrano Chiles, stems removed and lightly chopped.

3 Large cloves garlic, Smashed and rough chopped.

3 Limes, cut in half.

Salt to taste

1 Molcajete, Mortar and Pestle, or Blender.


1.     In the Molcajete add serrano chilies, garlic, and salt and begin smashing until paste is formed and all ingredients are well blended.

2.     Season to taste and adjust with lime juice as needed. And Enjoy!!


Classic Marg


2 oz. Tequila, Silver is best

½ oz. Agave, Blue Agave is best

¾ - 1 oz. Lime Juice, more if you want it less sweet.


Salt and Lime Juice for a salted Rim

1 Lime Wedge


1.     Add all ingredients to a Cocktail Shaker,

2.     Dress your Glass with lime juice, salt and lime wedge.

3.     Add ice to the shaker and shake vigorously for 15 seconds.

4.     Strain through a fine mesh strainer directly into your empty but garnished glass.

5.     Add ice to your glass, drink, and Enjoy!!

Summer Panzanella Salad


20 Green Beans, ends cut off

1 Medium Sized Tomato, cut into bite size chunks

½ Red Onion, Sliced Razor thin

¼ c slivered almonds or pistachio

10 Mint Leaves, torn into pieces

10 basil leaves, chiffonade (finely shredded)

2 Cups Each Arugula, Frisee, Endive

2 cups of croutons

Salt and Pepper to taste.


¼ c Red Wine Vinegar

1 Tbsp Dijon Mustard

1 clove of garlic, microplaned or minced fine.

1 tsp honey/agave syrup or granulated white sugar

¾ c Grapeseed Oil

Salt and Pepper to taste

Instructions for Salad:

1.       Blanch Green Beans, in Heavily Salted water.

2.       Make Croutons from day old bread or buy ready made croutons

3.       Combine Lettuces in a large mixing bowl, then top with the rest of ingredients.

Instructions for Vinaigrette:

1.       Combine all ingredients in a mixing bowl, except oil.

2.       Slowly whisk in oil, little at a time, until fully incorporated, mixture thickens, and Enjoy!!

Simple Basil Pesto 


2 cloves garlic, raw

1 cup extra virgin olive oil

6 cups basil leaves, picked

Salt and pepper to taste

2 ice cubes


1.       In a Blender add all ingredients and blend until smooth, roughly 30 seconds

2.      If too thick use 1 more ice cube to thin out and Enjoy!!

Pasta Dough


4 Whole eggs

4 Egg Yolks

2 Cups AP Flour

2 Cups Semolina Flour

1 Tbsp Extra Virgin Olive oil

1 Tbsp Salt


1.       Combine flours and salt.

2.      Create a well, by dumping the flour in a pile and using a bowl or your hands push the pile into the form of a ring.

3.      Add egge and olive oil to the center and begin combining the flour and eggs together using a fork. 

4.     Once the mixture in the center is thick, begin kneading the dough with your hands. Folding the dough into itself repeatedly for 10 to 15 minutes. 

5.      Wrap in plastic wrap and let set at room temperature and rest for 30 minutes.

6.      Cut dough ball into quarters and work with one quarter at a time.  Using a rolling pin, roll the dough into very thin sheets.  

7.       Cut into 4x4 inch squares without wasting too much time trimming the edges.

8.      Boil 3 to 4 sheets for 30 seconds or until tender, drain, then place into a bowl with a large dollop of pesto and mix to coat. 

9.      Plate and top with grated parmesan or other hard cheese.

10.    Mangia, eat and enjoy!

Cornbread Stuffing


4 cups water

2 chicken breasts

1 Bay Leaf

half cup celery small diced

half cup carrot small diced

1 cup onion small diced

2 Sprigs Thyme, picked and chopped

1 Sprig Sage, picked and chopped

1 Sprig Marjoram, picked and chopped

4 cups corn bread

Salt and Pepper, to taste.


  1. Simmer Water, Chicken, Bay Leaf, Salt and Pepper for 25 minutes. Let chicken cool in broth. Shred once it’s cooled enough to handle.
  2. Preheat Oven to 350 F.
  3. Crumble your Precooked Corn Bread with your hands and place with the rest of your ingredients in a large mixing bowl.
  4. Add shredded chicken to the large mixing bowl with 2-4 cups of the broth you created in step 1. Mix one cup at a time with your hands until Mixture is homogenous and tacky but not soaking wet.
  5. Bake for 35 to 45 minutes or until a toothpick, placed into the center, comes out clean and enjoy!!

 Mulled Cider


1 Gallon Apple Cider, look for a sweeter locally grown variety

2 Star Anise

4 Cloves

3 All Spice Berries

2 Juniper Berries

1 Lemon Halved, (do not squeeze the juice out!)


  1. In a stock pot on medium high heat, dry toast all your spices until fragrant, Don’t Burn!
  2. Add your Cider and halved lemon and bring to a simmer for 20 minutes.
  3. Strain and serve warm.
  4. Add Whiskey, Bourbon, or Apple Brandy if preferred and enjoy!!

Lemon Curd


4 Large Egg yolks

2/3 cup Granulated Sugar

1 teaspoon – 1 Tablespoon of lemon zest depending on how ‘lemony’ you like your curd

1/3 cup Lemon Juice

1/8 Teaspoon Salt

6 Tablespoons unsalted butter cut into small cubes and kept at room temperature


  1. Build a double boiler by putting 2 inches water into a medium saucepan and bring to a simmer.
  2. In a cool mixing bowl add egg yolks, sugar, lemon zest, lemon juice, and salt.
  3. Using a whisk begin to whisk the ingredients together until combined thoroughly. Place atop your saucepan to finish creating the double boiler and begin whisking and cooking the curd until the curd becomes thick, about 10 minutes.
  4. Once thick, remove pan from the heat and begin whisking in the butter. Melting from the heat of the curd. Once melted, cover the curd with plastic making sure the plastic is touching the top layer of the curd and refrigerate.
  5. The Curd will continue to thicken as it cools! Once cool, remove plastic wrap and serve.
  6. Can be held for up to 10 days in refrigerator.
  7. Great to add to biscuits, pancakes, a cooked pie crust, as a base for meringues, or with granola and berries. Or like me, eat it straight from the jar and enjoy!!

Citrus Cardamom Cake


1 cup Extra-Virgin Olive oil, something fruity and local

2 Cups All Purpose Flour

1 Teaspon Kosher Salt

1 Teaspon Baking Powder

¼ Teaspoon Baking Soda

1 Teaspoon ground Cardamom

1.5 cups granulated sugar

3 large eggs

Grated Zest of 2 oranges, 1 lemon, 1 grapefruit

2 Tablespoons Citrus Juice, Any type of citrus works, though I recommend sweeter choices, like meyer lemon, or orange juice

1 ¼ Cup Whole Milk, Use a high Fat milk, Straus if you are local

2 Tablespoons powdered sugar


  1. Preheat oven to 350.
  2. Prepare Baking Pan – 9 inch round cake pan, brush the bottom and sides with olive oil. Then place a piece of cut parchment paper in the bottom, dust the bottom of the pan with a small bit of the flour.
  3. Mix Together your dry ingredients – through a sifter, combine the flour, salt, baking powder, and baking soda.
  4. Wet Ingredients – In a large bowl, combine the 1.5 cus of granulated sugar, cardamom, and eggs. Beat these until thick and fluffy. Beat vigorously, about 5 minutes. Then, slowly drizzle the olive oil in while you continue to whisk until incorporated. Once incorporated, begin to slowly whisk half the zest, all of the chosen juice, and all of the milk, until smooth and incorporated.
  5. Add dry mix, into wet mix, fold in slowly with a spatula until a uniform batter forms.
  6. Pour the batter into the prepared baking pan and baked for 40 to 45 minutes or until a skewer is poked into the center and comes out clean.
  7. Cool the cake, remove from the pan and dust with powdered sugar, and remaining half of your zests and enjoy!!