Anna escapes to the cape with her family and heads to ocean edge resort and golf club. She is made to feel right at home in one of the resort’s luxury villas that comes with you guessed it …A kitchen!! Anna wastes no time putting it to use making healthy beach bar snacks perfect for families on the go! Then, she puts her husband AJ to work shucking fresh Brewster oysters (that com while she makes a Bloody Mary slush to put on top of those half shells. The finale we get an exclusive first look at their private chef experiences with executive chef Phil Flath, serving up pan seared scallops with a warm spinach salad.
INGREDIENTS:
- ½ cup tomato juice
- 1 TBS hot sauce
- ¼ tsp worcestershire sauce
- 1 tsp horseradish
- Juice from ½ lemon
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PREPARATION:
- Whisk together all ingredients. Place in a wide bowl and freeze.
- Check after 30 minutes. The mixture will have begun to freeze. Use the prongs of a fork to scrape the ice.
- Return to the freezer and check every 15 minutes, using the fork to “fluff” the ice.
- Continue until the mixture is completely frozen and has a flaky, icy texture.
- Keep in the freezer until ready to serve.
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