The Tides Estate Recipes:

Preheat your oven to 350 degrees.

In the bowl of an electric mixer fitted with a paddle, cream the butter, white sugar and brown sugar together until it lightens. Scrape the bowl and add the eggs and vanilla, again, mixing to combine and scraping down the sides of the bowl.

Stir together the flour, salt and baking soda. Stir together very well! Add this to the mixture as the machine is running. Add the chocolate chips and mix only to combine. Don't forget to scrape the bowl.

Drop by small scoops (about 2 Tablespoons worth) onto parchment paper-covered sheet pans.

Bake for about 10 minutes, just until the edges turn a golden brown. Remove from the oven and allow to cool a little before removing.

Place a scoop of Vanilla or Chocolate ice cream between two cookies to make the most delicious ice cream lover sandwich.

Place the 2 tablespoons butter, 2 tablespoons oil, onion, celery, red and yellow bell peppers, parsley, capers, hot pepper sauce, Worcestershire sauce, crab boil seasoning, salt, and pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature. In a large bowl, break the lump crabmeat into small pieces and toss with the bread crumbs, mayonnaise, mustard, and eggs. Add the cooked mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into bite-sized crab cakes.

Heat the butter and olive oil for frying over medium heat in a large saute pan. Add the crab cakes and fry for 4 to 5 minutes on each side, until browned. Drain on paper towels; keep them warm in a 250 degree oven and serve hot.

Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.

Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.

When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.

Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.

For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.

Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well.

Whisk together the lemon juice, olive oil, salt, pepper, and thyme. Pour over the hicken breasts in a noncreative bowl. Cover and marinate in the refrigirator for 6 hours or overnight.

Heat a charcoal grill. Grill the chicken breasts for 10 minutes on each side, until just cooked through. Cool slightly and cut diagonally in 1/2-inch-thick slices. Skewer with wooden sticks and serve with Satay Dip.

Cook the olive oil, sesame oil, red onion, garlic, ginger root, and red pepper flakes in a small, heavy-bottomed pot on medium heat until the onion is transparent, 10 to 15 minutes. Whisk in the vinegar, brown sugar, soy sauce, peanut butter, ketchup, sherry, and lime juice; cook for 1 more minute. Cool and use as a dip for Grilled Lemon Chicken skewers.
Yield: 1 1/2 cups

Mix well, chill & serve with seafood.

Combine all ingredients over simmering water in a double boiler. Stir until melted. Serve warm with crackers.

In a small pot boil salted water. Add broccoli rabe, reduce heat, cook 7 minutes and drain. In a large pan heat oil add garlic and red pepper cook 2 minutes. Add broccoli rabe, cook 2 more minutes. Remove from heat. Add lemon juice and serve.

Preheat oven to 425 degrees. Place garlic in foil with olive oil and seal into a packet. Bake 30 minutes or until soft. Place potatoes and salt in a large stockpot covered with cold water. Bring to a boil, then lower heat and simmer until soft (about 20 minutes). Drain potatoes and mash coursely. Mixing in milk and butter. Squeeze the garlic out of the skin and add to the potatoes. Season to taste with salt and black pepper.

In a large saucepan, melt butter. add onions and cook until tender. Stir in thyme, tomato & pumpkin. Bring to a boil. Add chicken stock, lower heat & simmer 20 min. Puree soup in a blender. Season with nutmeg, salt & pepper. Stir in cream & simmer 5 min. Serve with pignoli nuts as a garnish.

1. Cook the pasta in a large pot of salted boiling water until al dente. Drain, and cool under cold water.

2. In a large bowl, combine the pasta, salami, pepperoni, Asiago cheese, black olives, red bell pepper, green bell pepper and tomatoes. Stir in the envelope of dressing mix. Cover, and refrigerate for at least one hour.

3. To prepare the dressing, whisk together the olive oil, balsamic vinegar, oregano, parsley, Parmesan cheese, salt and pepper. Just before serving, pour dressing over the salad, and mix well.