Category: Seafood

Linguine con le Vongolé (Linguine with Clams)

This Italian classic is simple and delicious.  It’s easy enough for a busy weeknight and elegant enough for a special dinner for two. 

It is satisfying and filling, yet light on both the wallet and the stomach.  Also, it’s guaranteed to keep the vampires away for a millennia or so.  What’s not to love?

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New England Seafood Chowder

One of my favorite childhood memories is making seafood chowder on Cape Cod. The smell of salt air and ocean spray, the warm days and cool nights, the smell of seafood and bacon – the sweet, savory taste of creamy chowder… those were the days.

It’s the middle of August, so make this while you can!

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Midnight Shrimp Scampi

Tiger Prawns, Sambal, Lime, Cilantro, Garlic Butter Sauce

I call this “Midnight” Shrimp Scampi because it comes together in 10 minutes, is light enough for a late night snack, and filling enough to call dinner. Garlic, butter, Indonesian hot sauce and lime create the perfect balance. Mop up the sauce with some crusty bread, wash it down with a couple of ice cold beers, and you’ve got yourself a spectacular treat – or a late night snack…
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Lobster Pasta

Fresh Maine Lobster in cream sauce; garlic, lemon and white wine reduction

Looking for something special to make for Valentines Day? Look no further – Spaghetti, Red Pepper Flakes, Basil, Thyme – and of course Lobster – come together in a creamy, lemony white wine reduction to make an exquisite meal

Note that any type of crustacean will work here – crab, crab legs, jumbo shrimp – all will yeild delicious results, so if you can’t get lobster, don’t sweat it; it will still be awesome.

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Cast Iron Skillet Paella

How to Make Paella using a Cast Iron Skillet

Rather than using a traditional paella pan, this method uses a standard 12″ cast iron skillet to get the job done, and the results are spectacular. Note that you will need a lid, or something to cover the skillet, while the rice finishes.

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