Member Spotlight: Shannon Taliercio

May 1, 2014By 0 Comments

Each month we’ll be highlighting a member of the Contemporary Club of Ho-Ho-Kus through a member profile here in the Blog section of our website.  These posts allow us to learn more about the women who comprise our club, providing a snapshot of their interests, family and life. You may discover that you worked at the same company or that you love the same restaurant for date night. Or you may be stumped by the “Two Truths and a Lie” final question. Enjoy!

Shannon Taliercio1. What is/was your profession?
In my past life I worked in the Beauty Industry and sold gift with purchases to cosmetic companies like L’Oreal or Avon.  You know, that free tote bag or watch you get when you buy makeup – all me.
2. What made you decide to join the Contemporary Club? What has your favorite part been thus far?Even before I had moved into our home I had already looked into the CC and I knew immediateIy I wanted to become a member of this organization– still though it took me 3 months of psyching myself up before I could even send an email to the then VP Sarah Beane Ricca.  Thank goodness I did, within moments of my first meeting I was happier than I had been since I had moved into Ho-HoKus.  I met some of my closest friends that night and I have enjoyed working to raise money for the community as well as help other women to have a similar experience that I had entering a new town and becoming familiar with everything CC has to offer.
3. How do you like living in HHK? Where did you live previously?We moved here from Carroll Gardens Brooklyn (we were there before the hipsters) and I found it so refreshing how small the community was in contrast to the neighbhorhood I had left behind.  I love that I can wave at every 3rd car that I pass on the road and that I can walk into the HHK Inn any night of the week and run into a friend (not sure what that says about me or my friends though!)
4. What is/are your favorite local restaurant(s) for dining: a. with the kids  b. for date night/girls night out?I am a terrible parent.  I do not take my children out to dinner.  Ever.  Please don’t judge me.  We do however go out to breakfast and I am in love with Raymond’s.  For date night my favorite place is the Saddle River Inn.  Do not be intimidated by it’s reputation!  It is not as formal as you would think and it is BYOB.  My recent guilty pleasure is Ike’s Big Mouth in Waldwick for delivery on a Sunday afternoon in my pajamas.
5. Please tell us Two Truths and One Lie about yourself….
-I once drove a train

-I can do the entire dance from dirty dancing – including the lift

– I rushed the stage at a James Taylor concert and got my (homemade) I heart JT shirt signed.

6. Rumor has it that you are QUITE the cook.  What are some of your favorite things to make?
(Editor Note: The below recipes are Shannon Taliercio’s original recipes)

Shisito Peppers with Miso and Pistachios

This recipe is inspired by a dish I had at Pubbelly in Miami.   The only place I have found that sells Shisito peppers in the area is FreshDirect.

4 oz of shisito peppers  (2 cartons)


2 tbsp White Miso

2 tbsp Water

1 tbsp mirin (rice wine)

1 tbsp rice wine vinegar

1 tbsp sugar

Handful of pistachios, shelled and crushed


  1. Combine all of the dressing ingredients in large bowl and  mix until creamy.  Set aside.
  2. Heat a skillet with a tsp of peanut or other mild cooking oil.  When the oil is shimmering, add the shisito peppers.  Be careful it may splatter.  Let the peppers sauté, tossing occasionally, until they start to brown and blister, approximately 3 minutes.
  3. Throw the cooked peppers in the large bowl along with the miso dressing and toss to coat.
  4. Plate and sprinkle with the crushed pistachios


Swordfish with Smoked Paprika

Serves 4

This dish is inspired by a very popular Spanish recipe, Pulpo a la Gallega.  Cooking octopus is very labor intensive so I modified the dish to be prepared with swordfish for an easy weeknight dinner.


2 lb swordfish chunks (Pete’s Fish Market sells them precut at half the price of a  swordfish steak!)

1 ½ lbs of fingerling potatoes (1 bag)

Salt & Pepper

Olive Oil

2 cloves garlic, chopped

Paprika Sauce

2 tbsp smoked paprika (pimento)

½  tsp cayenne pepper (more or less to taste)

1/3 cup of olive oil

Juice of ½  lemon

Splash of Sherry Vinegar

2 pinches of salt


  1. Preheat the oven to 400 degrees.
  2. Slice the potatoes in half lengthwise and toss with olive oil.  Spread out on a large rimmed baking sheet and sprinkle with salt and pepper.
  3. Bake for 25 to 30 minutes until lightly browned and fork tender.



  1. Combine all of the ingredients for the paprika sauce in a small bowl and mix.  Set aside.
  2. Pat the swordfish chunks dry with a paper towel and sprinkle with salt and pepper.
  3. Heat oil in a large skillet over medium high heat.  Once the pan is hot sear the swordfish on all sides until cooked all the way through.  This should take approximately 5 minutes total.  You might need to cook in batches.
  4. Once all of the swordfish is cooked through and the potatoes are cooked add the Pimenton sauce to the pan with the swordfish and toss to coat and heat through.

To serve, place some potatoes in the bottom of large soup bowls and spoon the swordfish over the potatoes.  Add reserve sauce as desired.















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