Category: Seafood

Lobster Pasta

Fresh Maine Lobster in cream sauce; garlic, lemon and white wine reduction Spaghetti, Red Pepper Flakes, Basil, Thyme - and of course Lobster - come together in a creamy, lemony white wine reduction to make an exquisite meal Murder in the Kitchen: An Homage to Alice B. Toklas Ingredients  4 Lobsters (about 1.5lbs each; that’ll … Continue reading Lobster Pasta

Seafood Pasta with Scallops and Gulf Shrimp

Even though this is easy enough for a weeknight, it's also elegant enough for a special occasion. Ingredients 4 tablespoons ghee or clarified butter (Ghee or clarified butter are preferable here, but any neutral high smoke-point oil will be fine) - divided 16oz Gulf Shrimp, Tiger Prawns, or Extra Jumbo Shrimp (12-15 ct)* - peeled … Continue reading Seafood Pasta with Scallops and Gulf Shrimp

Cajun Jambalaya

Today is Mardi Gras, which means it's time for some Cajun Jambalaya!  The observant chef will notice that this dish bears a striking resemblance to paella, but somewhat simpler and with different ingredients. Recipe Notes:  This dish also works well served over pasta (Pictured).  While not traditional, it's quite delicious.  Simply substitute the rice for … Continue reading Cajun Jambalaya

Paella: How to Make an Edible Art

    “If you really want to make a friend, go to someone’s house and eat with him… the people who give you their food give you their heart.” – Cesar Chavez Paella is that it is a social dish.    It's built - layer by layer - in one pan and served at the … Continue reading Paella: How to Make an Edible Art

Poke Nachos

A fusion of the fresh, bright and zesty flavors of Japanese and Mexican cuisine This is SUPER easy, and SUPER good. Wash it down with a couple of Mexican or Japanese light, crisp, dry lagers spiked with a little lime juice, and you've got dinner. The only thing a little tricky about this recipe is … Continue reading Poke Nachos

Cedar Wrapped Salmon & Asparagus

Infused with the sweet, smoky aura of cedarwood, this salmon and asparagus preparation makes for a killer presentation, and is easy to put together! Ingredients 4 fresh salmon portions, approximately 4-6 ounces each 1 lb asparagus, divided into 4 portions (see note*) 1 lemon sliced into 8 thin rounds 1/4 cup mayo 1 teaspoon Aleppo … Continue reading Cedar Wrapped Salmon & Asparagus

Grilled Shrimp with Garlic Saffron Aoli and Old Bay

This grilled shrimp is summer on a plate. Ingredients For the Shrimp 2 lbs raw jumbo shrimp (21/25 CT), deveined but with the shells on (shells on is important) Old Bay Seasoning (or any Cajun seasoning of choice), approximately 2 teaspoons 2 limes, halved, for serving (for bonus points, grill them on the hot grill … Continue reading Grilled Shrimp with Garlic Saffron Aoli and Old Bay

Charred Lemon Vinaigrette over Seared Ahi Tuna

Bright, piquant, light and refreshing; the perfect weeknight summer dinner. Serve with a roasted green vegetable and a glass of dry white wine and you've got yourself a real treat. Believe it or not, frozen fish is often times better than the "fresh" fish you find at the supermarket. More often than not, that "fresh" … Continue reading Charred Lemon Vinaigrette over Seared Ahi Tuna

Mussels and Chorizo in Spicy Garlicky Tomato Sauce

This dish combines the bold flavors of Italy and Spain. Simple to make, hearty and delicious, this will likely make it into your regular rotation. Ingredients 2 tablespoons olive oilApproximately 12oz Spanish Chorizo, sliced into 1/4 inch coins (Note: You want Spanish Chorizo Not Mexican Chorizo. Mexican Chorizo, while delicious, crumbles apart like ground beef. … Continue reading Mussels and Chorizo in Spicy Garlicky Tomato Sauce