Eggplant in Olive Oil Antipasto

Hello Everybody! Today I am sharing with you my Eggplant in Olive Oil Antipasto recipe! This is a very easy recipe to make as an antipasto for any night of the week or even for the holidays. This recipe is like wine, the longer it sits, the better it tastes! This recipe can be kept stored for a couple of weeks to a few months. Watch the full video to follow along as I cook this recipe step by step or continue scrolling for the written recipe.

Eggplant in Olive Oil Antipasto

Ingredients:

  • 2 Eggplants, extra firm, skin removed and sliced
  • 3/4 cups White distilled vinegar
  • 3-4 Garlic cloves, chopped
  • 2 Tbsp. Sea salt
  • 1 tsp. Hot pepper flakes
  • 1 Tbsp. Oregano
  • 2 cups Extra virgin olive oil
  • 16 oz. Mason jar

Begin by cutting of both end of each eggplant. Peel off the skin of the eggplants with a potato peeler or knife...

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Limoncello Crab Scampi Recipe

Crab Scampi

Hello Everybody! Today I am sharing with you my Limoncello Crab Scampi recipe! A friend of mine recently went crabbing and brought over a few fresh crabs for me. I recently just finished making some limoncello and decided I wanted to try it with the crabs. This limoncello crab scampi turned out delicious! The butter, garlic and limoncello sauce is a must try! Watch the full video to follow along as I cook this recipe step by step or continue scrolling for the written recipe.

Limoncello Crab Scampi Recipe

Ingredients:

  • 4 Blue crabs
  • 2 oz. Limoncello (or 1 cup of white wine and juice of 1 lemon)
  • 3-4 Garlic cloves, minced
  • 2 oz. Butter
  • 1 tsp. Hot pepper flakes, optional
  • Handful of Parsley, chopped
  • 2-3 sprigs of Thyme
  • 6 oz. Pasta (I used spaghetti)
  • Extra virgin olive oil for cooking

When preparing blue crabs, you ...

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