Monday, December 17, 2012

My Christmas Wish For All

My Christmas Wish for all:

At Christmas time every year we all watch the hub bub businessness  at the stores and malls. I personally get overwhelmed at all the buying, wrapping and running around looking for gifts to give.

Today, I want to stop and quiet my mind and soul and think of the real meaning of life which my Mom taught me as a child. How to be grateful.
I am grateful, Bea Grant, that you taught me; "it is better to give than receive". Look around and give to  those in need. To reach out and touch someone who is having a tough day. And to sing a little, to bring joy in these dark days.
All our hearts are saddened when we look at the faces of the children and staff in Sandy Hook, CT.
So this year my Christmas wish is for peace on earth. For my children and your children too.
Merry Christmas to our friends and family and to all the staff at Seaport Grille, Cruiseport Gloucester, and Gloucester Marine Terminal.

Sheree DeLorenzo

Sunday, December 16, 2012

Sheree DeLorenzo's Lobster Mac and Cheese - We Serve this at Seaport Grille!!

Lobster Mac and Cheese

Everything you love in life is in this dish. It’s pasta, it’s cheese, it’s cream sauce, it’s lobster. It just makes me happy.  The mere act of stirring this together makes me happy.   I use Wisconsin Cheddar, the same cheese I used for the mac and cheese I used to make for my children when they were young.  I keep the sauce simple and let the elegance of the lobster bring this dish into another dimension.  It’s crazy good!

click here to see video of Sheree making Lobster Mac and Cheese

1 pound pasta, elbows recommended
For the cheese sauce:
2 tablespoons butter, unsalted
2 tablespoons flour , all purpose
Salt and pepper, to taste
1 cup heavy cream
1 cup whole milk
1 pound cheddar cheese, grated
1 pound lobster meat (meat from about 3 boiled lobsters), bite sized pieces

For the breadcrumbs:
1 cup breadcrumbs
1 cup Ritz crackers, crushed
¼ cup Parmesan cheese
½ cup parsley, minced
1 tablespoon garlic powder
2 tablespoons oil 
2 tablespoons butter

Heat water for pasta
Pre-heat oven to 325 degrees F.
1. Boil pasta until al dente, firm but chewable.
2. Make roué in saucepan by melting butter with flour until it forms a paste and turns a dark, yellow color. Add cream and then milk to form a sauce. Add cheese and stir until melted. Salt and pepper to taste.
3. Combine the pasta in a large bowl with the sauce, mix well, and then add the lobster meat and mix in. 
4. Plate into casserole dish or cast iron frying pan, cover with bread crumbs and bake in the oven at 325 degrees F. for one hour until bubbly.
For the breadcrumbs:
1. Mix all ingredients together in a bowl until moistened.

This is such a great dish and really has the WOW factor! Bring your friends to Seaport Grille and try our version of Lobster Mac and Cheese!

Happy Holidays,

Monday, December 10, 2012

Take it up a Notch with Sheree Delorenzos Coffee Eggnog Punch

Sheree's Coffee Eggnog Punch

This is wonderful for a holiday party.  It allows your guests to serve themselves, so as host you don’t have to keep remaking drinks.    I like this eggnog recipe because it takes things up a notch.  It can easily be done as a nonalcoholic beverage for kids and non-drinkers.  If you do follow the recipe and include (my namesake) Sherry as well as brandy, you can use a basic brand.  Since this a punch with a lot of different flavors, you don’t need to use a top shelf liquor to get a delicious result.

1 half-gallon eggnog
3 cups coffee, cooled
1 quart coffee ice cream
1 cup Cream Sherry
1 cup Brandy
1 quart whipped cream
Ground nutmeg to taste 
Add eggnog to a punch bowl.
Add coffee, ice cream, Sherry, Brandy, and whipped cream. Using the ladle, mix ingredients by stirring.
Serve in punch glasses and garnish with a spoonful of the whipped cream and a dash or two of nutmeg.

Friday, December 7, 2012

Sheree DeLorenzo's “Sciue, Sciue” Pasta

“Sciue, Sciue” Pasta

“Sciue, Sciue” is Italian slang for “hurry, hurry” so this sauce is a snap to make.  I especially love it in the summer because that’s when these ingredients are at their best.  I grow tomatoes and basil—there’s something wonderful about growing your own food, even if it’s a tiny patch of herbs or a potted tomato plant.  My garden is a complete mess—I never water, I never weed, but the tomatoes and basil grow haphazardly in a sunny patch in spite of my negligence. 

2 tablespoons olive oil
1 cup whole grape tomatoes
2 cups halved grape tomatoes
3 tablespoons roasted garlic
5 tablespoons chopped garlic
1/4 cup chopped red peppers
Dash of chili pepper flakes  (or as desired)
1/2 cup white wine
4 tablespoons butter, cubed
1 cup shrimp
Salt and pepper to taste 
1.  Heat sauté pan and sauté whole tomatoes until softened.
2. Add halved tomatoes until well heated.
3. Sautee shrimp until they are cooked.
4. Add garlic, chili pepper flakes, wine, butter, salt and pepper and heat.

Serve over linguine garnish with fresh chopped basil.

Tuesday, December 4, 2012

Sheree Delorenzos Famous Macaroni and Cheese includes Recipe and Video!! A Great Party Dish!

Sheree making Macaroni and Cheese
Macaroni and Cheese is on the Left for a Kitchen Buffet

Great Party Food! This is a recent Kitchen Buffet with the Macaroni & Cheese!

Sheree Delorenzo's Famous Macaroni and Cheese
Great For a Party!!
This makes 2 big casseroles so you can split the recipe or make extra and freeze the second casserole. If you are serving this at a party, be prepared that people will LOVE this and it goes fast!! Leftovers are appreciated too!

Serves at least 12+

1 stick butter, plus more for dish
5-6 cups milk 
1 quart cream
1 cup all-purpose flour
2 teaspoons  salt
1/4 teaspoon freshly grated nutmeg
1 teaspoon freshly ground black pepper
1/2 tsp Pepper Flakes
1 tsp. dry mustard
2+ 1/2 cups (about 18 ounces) grated sharp white cheddar
2+ cups (about 8 ounces) grated Gruyere 
1 cups freshly grated Parmesan
1+ pound elbow macaroni about 10-12 c. cooked Macaroni

1. Heat the oven to 375 degrees. Butter 2 large casserole dish; set aside.  In a large saucepan set over medium heat, heat milk. Melt 1 stick of butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute until it is amber color.
2. Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
3. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, cheddar, and Gruyere, and Parmesan cheeses. Stir with a whisk and let the cheeses melt.
4. Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 to 3 fewer minutes than manufacturer's directions, until outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.
5. Pour the mixture into 2 buttered casserole dishes. Top with a thich crust of breadcrumbs over the top. Bake until browned on top, about 30-45 minutes in 350 - 375 oven. Transfer dish to a wire rack to cool for a few minutes; serve.

Bread Crumbs for the topping

2-3 sleeves of Ritz Crackers
1/2 a bunch Chopped fresh Parsley for color 
2 c. grated parmesan
1/2 c.olive oil 
1/2 c. melted butter
1/4 c. garlic powder

Crush the Ritz Crackers in a plastic bag with a rolling pin and mix in other ingredients OR place ingredients in a food processor and mix together, putting in parsley last for several pulses. At this point you can bake off right away or save.

Some optional ideas is to poke Lobster, Shrimp, Scallops or other seafood into the Dish before placing breadcrumbs on top for a Special Mac and Cheese!

I love making this for my friends and family and I hope you do too!!









Happy Holidays,

Wednesday, November 28, 2012

Nana Grant’s Russian Tea Balls - A Good Christmas Cookie

Nana Grant’s Russian Tea Balls
These were my grandmother’s favorite Christmas Cookies.  Sometimes called “Snowballs” because of the powdered sugar coating, these cookies are a big hit during the holidays.  Whenever I serve them, someone always asks for the recipe.

Makes 3 dozen cookies

1 cup butter, softened
½ cup powdered sugar
1 tsp vanilla
2 ¼ cups flour
¼ tsp salt
¾ cups finely chopped pecans
¾ tsp baking soda
additional powdered sugar for coating cookies

Preaheat oven to 400.
Cream together butter, powdered sugar and vanilla.
Mix remaining ingredients together and add to butter mixture; continue mixing until dough holds together.
Shape into 1 inch balls and place balls on ungreased cookie sheet.
Bake 10-12 minutes—do not allow cookies to brown.
While cookies are still warm, roll in powdered sugar.  
When they cool, roll them in powdered sugar again. 

Friday, November 23, 2012

Lazy Man’s Lobster Pie

Lazy Man’s Lobster Pie

Lobster pie is one of the most elegant meals you can have.  On its own or as part of a surf and turf with a petit filet it is the ultimate special occasion romantic dinner.  But it’s so easy to make!  We call it “Lazy Man’s Lobster Pie” because the guests don’t have to be bothered with the shell.

Fresh shucked lobster meat, about 6 to 8 lobsters
½ cup drawn butter
½ cup white wine
½ cup cream sherry
½ cup heavy cream
2 cups breadcrumbs
For breadcrumbs:
1 cup breadcrumbs
1 cup Ritz crackers, crushed
¼ cup Parmesan cheese
½ cup parsley, minced
1 tablespoon garlic powder
2 tablespoons oil
2 tablespoons butter


1. Mix all ingredients together in a bowl until moistened. 
Preheat oven to 350 degrees F.

1. Sautee lobster meat until warmed.
2. Add butter, wine, cream sherry, the heavy cream and reduce, about 7 to 10 minutes.
3. Plate into an iron skillet or casserole dish and add breadcrumbs to form an even layer on top.

Bake at 350 for about 15 minutes until bubbly.

Tuesday, November 20, 2012

International Coffee

Check out the VIDEO of my making INTERNATIONAL COFFEE: 

I love serving guests this drink in a sugared glass—I think it’s artistic and gives a rustic elegance to the presentation.  This is a wonderful treat on a cold day, and can double as dessert.

Always pour the liquor into the glass at room temperature first.  This way you won’t break the glass when you pour in the coffee.

½ ounce Kahlua
½ ounce Frangelico
½ ounce Bailey’s Irish Cream
½ cup coffee, warm or hot
1 large spoonful whipped cream
½ spoonful shaved chocolate 
1. Prepare the glasses one hour before serving the drinks.  If desired, dip the tops of your glasses with Kahlua and brown sugar, prepare the glasses one hour before serving.  Place ½ cup Kahlua in a shallow bowl, and ½ cup brown sugar in a separate bowl.  Dip rim of glass into Kahlua, then brown sugar.  Repeat this process several times and let it sit.  The mixture will drip down the glass and harden, creating a dramatic presentation.
2. Add Kahlua, Frangelico and Bailey’s into the serving glass.
3. Add coffee and mix.
4. Top with whipped cream and sprinkle with chocolate shavings and serve.

Saturday, November 17, 2012

White Chocolate Coconut and Blueberry Jam Cookies


2 1/2 cups Flour
1/3 tsp baking soda
1/4 tsp baking powder
1/4 tsp cream of tartar
1/2 cup butter, room temperature
1/4 cup sour cream
1/2 C granulated sugar
1/2 C brown sugar
1 egg + 1 egg yolk
1/4 tsp salt
1 tsp vanilla
1 tsp almond extract
Raspberry Jam (I used about 4 TBSP) + 1/4 cup of white chocolate chips, melted.
3/4 cup white chocolate chips

3/4 cup semi-sweet chocolate chips

optional 1/2 c. coconut flakes


Cream the butter and sugars until light and fluffy. Add egg and vanilla. Add sour cream. Mix well. Add dry ingredients and mix. Add chocolate chips.

In a heat proof bowl, melt 1/4 cup of white chocolate chips.  Once melted, add raspberry jam to the mixture and mix well.

Scoop out about 1/4 of the dough into a smaller bowl. Add about 1 T of the jam mixture and fold it in. Be careful during this step not to MIX the jam into the dough, or your dough will turn pink-you want more of a swirl.  That's why we do it a little bit at a time.

Drop by spoonfuls onto a cookie sheet, flatten slightly, and place in a 350° oven for 10-12 minutes.

Cookies All Baked!

Close Up

Cream Butter and Sugars

Add remaining ingredients except chips and jam

Melt White Chocolate in Microwave

Swirl in some jam

Divid batter and jam and swirl in jam lightly


This recipe is great for Coconut Lovers !! Everyone will ask for the Recipe!!

Friday, November 16, 2012

Red Lentil Soup

Red Lentil Soup

When I vacationed at a ski resort and was doing so much exercise and eating healthy the lentil soup inspired me to recreate a recipe with red lentils. I feel nourished and satisfied with this simple recipe 

1 cup of red lentils 
4 cups of vegetable stock vegan or 4 cups of water
1 can of diced tomatoes or 1 cup of homemade salsa
1 onion diced
1/4 tsp. cinnamon
11/2 tsp of cumin
1/4 tsp coriander
1/2 tsp salt 

garnish ~ fresh mint or cilantro

sauté onion with olive oil, add tomatoes, stock, red lentils and spices. Simmer for one hour and enjoy.

This soup is so healthy and delicious! Great for a cool fall day!

I hope you enjoyed my recipe as much as 
I enjoyed sharing it with you! 

Happy Cooking! Sheree

Thursday, November 8, 2012

Chicken Piccata by Sheree DeLorenzo

Chicken Piccata  

I think every cook has a good chicken recipe in his or her repertoire.  If you don’t, you should!  This is my go-to Monday night dinner.  Being in the hospitality business, I work every weekend, so I always like to do a nice home cooked meal for my family on Mondays.

4 to 5 pieces of chicken breasts
Flour for dredging chicken
1 cup diced onions
2 ½ cups button mushrooms, sliced
¼ cup garlic, crushed
3 tablespoons extra virgin olive oil
2 tablespoons fresh squeezed lemon juice
¼ cup imported capers
2 tablespoons butter, unsalted
1 cup white wine (Pinot Grigio)
1 cup heavy cream
Salt & pepper to taste
3 cups linguine, cooked al dente
Heat oil in large sauté pan.
 Dredge chicken breast pieces in flour and brown in saute pan.
Add mushrooms to pan and cook while stirring over heat with chicken until they “sweat out” their water.
Add onions and also cook while stirring over heat with chicken and mushrooms until they “sweat out” their water.
Add wine and reduce (alcohol may flame in pan as it evaporates).
Add garlic and capers, stirring into mixture.
Allow pan to reduce one to two minutes, add lemon juice, and then cream and reduce another three minutes.
Near end of reduction, add butter to thicken the sauce.
Add cooked pasta to mixture and plate into pasta bowls. Garnish with chopped parsley and/or lemon wedge if desired.

Monday, November 5, 2012

VIDEO and RECIPE: Sheree Delorenzo's Classic Bolognase Sauce - Enjoy!

Sheree DeLorenzo's Bolognese Sauce in a wonderful 
Le Creuset Cast Iron Enameled Pot on her Gas Stove

I love to make this sauce on a Sunday Morning and have my home smell delicious all day. It is a love meal. 
This sauce takes a lot of time ~ It should simmer for four to five hours ~ But it does not require much skill or effort. Once all the vegetables are chopped, add all ingredients and stir. Let go for 5 hours. This gives me plenty of time to shower, relax and enjoy my day before my dinner guests arrive.

1 medium onion 
3 small carrots
3 stalks of celery
1 lb of ground beef
1 lb of ground pork
1 lb of ground veal
1 tsp of salt
1 tsp of pepper
Pinch allspice
1 cup whole milk
1 cup of dry white wine
2 15 oz cans of whole tomatoes with juice

Parmigiano~Reggiano Cheese for grating

  1. Finely chop onion, carrot, and celery. In a heavy saucepan or dutch oven cook all ground meats. Add chopped vegetables raise heat to medium and cook. 
  2. Add seasonings, salt, pepper and allspice
  3. Add milk and simmer about 30 minutes
  4. Add tomatoes and squish with hands 
  5. Add wine and simmer for 5 hours and then taste and season again.

Boil pasta and toss with sauce top with lots of Parmigiano cheese, serve with a green salad and crusty bread.

  • I jar this sauce and give to my friends
  • My favorite part is squishing the tomatoes with my hands great stress release.  
After is cooks for Several Hours!

The Sauce Thickens and Cooks Down, makes the House

smell so GOOD!

Thank-you for spending time with me today while I do my

favorite this, which is cooking and sharing it with you. The

 generosity of sharing food with friends is one of lifes great

pleasures! Bon Appetit!


Wednesday, October 31, 2012

My Mother's Pumpkin Bread with Homemade Honey Butter includes Recipe and Video

Pumpkin Bread

This is my mother’s recipe for pumpkin bread.  She made this all the time when I was little.   My mom never used a recipe; she had it in her head.  Now I have it in my head, since I grew up helping her make it.  It’s a wonderful fall recipe, and the honey butter (recipe follows) is absolutely delicious spread on a slice of pumpkin bread with a cup of tea.

Click Here to see Gloucester Times VIDEO of Sheree making Pumpkin Bread

3 ½ cups all-purpose flour
3 cups of refined sugar
2 teaspoons nutmeg
2 teaspoons cinnamon
2 teaspoons baking soda
1 1/2 teaspoons salt
2/3 cup of water
1 teaspoon pure vanilla extract
4 eggs
2 cups pureed pumpkin
1 cup vegetable oil 
Preheat oven to 400 degrees.
2. In a large mixing bowl, sift flour and sugar, then add nutmeg, cinnamon, baking soda and salt and mix all ingredients with a whisk.
3. In another mixing bowl, add eggs and scramble. To the eggs add pumpkin, oil, and vanilla and mix all together until smooth.
4. Ad d the dry ingredients that were mixed together, 1/3 at a time, and mix until smooth.
5. Oil two nine inch bread pans and lightly powder with flour. Add pumpkin mixture to each bread pan, filling 2/3 of the pan.
6. Bake in oven for 1 hour and 15 minutes.

Serve with Homemade Honey Butter (see recipe below).

Homemade Honey Butter 

Click Here to See Gloucester Times Video of Sheree making Honey Butter

Yield: ½ cup

½ cup butter (1 stick)
2 tablespoons brown sugar
1 to 1/2 tablespoons of honey

1. Whip butter with mixer until it becomes fluffy and aerated.
2. Add brown sugar and continue mixing, scarping down bowl when necessary.
3. Add honey and finish mixing, scraping bowl at least one more time.

Thursday, October 25, 2012

Sheree's Heirloom Tender and Flaky Chicken Pot Pie - My Mother's Recipe!

    Chicken Pot Pie

On a cold crisp evening at home try cooking up this scrumptious meal. Wow your family as you sit around the table talking and laughing about your day. This is a good recipe to prepare and freeze and cook when you have a hectic day. This will bring you memories of comfort food and feelings of home sweet home. This is my mother's recipe and the crust is just as tender as can be!

Chicken Pot Pie Recipe

3 chicken breast bone-in skin on split
6 chicken thighs bone in skin on
3 tbsp olive oil
Salt and pepper

1-½ sticks of butter
¾ cup of flour
5 cups of chicken stock
2 bouillon cubes
2 cups of chopped yellow onions 2 onions
¼ cup of heavy cream
2cups of diced potatoes, peeled and par- boiled until tender
2 cups of diced carrot.
1 package of pearl onions
1 bag of frozen peas

2 ¼ cups of all-purpose flour
1-½ cups of chilled butter
Pinch of salt
4 to 5 tbsp of ice water

Add flour and salt into food processor, pulse, add butter and pulse until mixture looks like peas. Run processor with slowing adding ice water until dough comes to a ball.
Chill dough 30 minutes and roll out for top of pie.

Pre heat oven to 350. Rub chicken with oil and salt and pepper. Place on sheet pan and bake. 45 minutes. Cool for handling. Remove skin and bones. Shred chicken.

The chicken pot pie sauce, sautéed onions, melt butter in sauce pan add flour and cook out a few minutes add stock, bouillon cubes and heavy cream and stir until thickened.

In large bowl, add chicken, potatoes, carrots, peas, and pearl onions fold in the sauce and mix together ingredients.

Put all ingredients into oven safe pan and top with piecrust. Add egg wash and top crust with salt and pepper if desired.

Bake at 350 for 50 to 60 minutes

I know you will really enjoy making and serving my mother's heirloom dish!