I was reading a recipe for an easy chicken cordon bleu from one of my favorite food bloggers and the sauce sounded so good that I was momentarily sad that I don’t really like chicken.  But wait!  How about making it with cod instead??  Yes!  Excellent idea.  (And the sauce turned out lovely!)   serves 2 for dinner about a pound of fresh true cod 6 slices of lox 3 slices of swiss cheese Cut the thick end off and layer, roll the thinner end! salt and pepper ¼ cup panko breadcrumbs   Lay out your cod pieces and evalu.

This recipe was given to us by a customer friend who got it directly from Barking Frog.  It’s also listed online in several locations and there’s even a video (click HERE) of Chef Bobby making up a batch of these little nuggets of fabulousness.  I’ve not yet had the pleasure of eating at Barking Frog but if this recipe is any indication of the quality of their food…I’m thinking we should all take a road trip to Woodinville! One pound peeled and deveined prawns ¾ cup corn starch Salt and pepper to taste ½ cup Gr.

  Lots of people do oyster stuffing for the holidays and if you’re looking for a good oyster stuffing recipe, take a peek at some of these links: Xinh’s Oyster Stuffing (Taylor Shellfish) Food Network Oyster Stuffing (there’s bacon in this one…) Martha Stewart   We are thinking something a little different this year… a crab stuffing.  And further, a crab stuffing with dried cherries in it.  Kwazy talk!  I’m telling you - it was fabulous.  If the cherries sound like not your style, feel free to.

Hello Everyone! I have to admit that we usually have turkey for Thanksgiving.  Actually, we always have turkey for Thanksgiving.  I have yet to be the one to prepare the all-important meal, (thanks Mom!), but I suppose if I did I’d serve turkey.  There is something big to be said for holiday ritual; for the safe-keeping of the traditions of our families.  So, turkey it is.  However, never let it be said that we don’t have the. most. amazing. seafood appetizers on the planet!  And between you and me, I usually fill up on the.

  Making your own fish and chips is a bit of a process – fair warning.  And you really don’t want to rush… when you’re talking about large pots of hot oil you don’t also want to be talking about speed cooking.  This is one of those things you make when you have an hour and want to invest it in cooking something amazing.  For two or three people you need: 1 pound of halibut, skinned and sliced thin in 3-4oz pieces 3 big russet potatoes about half a cup of rice flour about half a gallon of oil tartar sauce an.

Hello everyone – happy rOcktober! I need some comfort food.  I could tell you a long pitiful tale about taking my daughter to the dentist for a filling and the ensuing high drama, but suffice it to say that I mean business about the ‘comfort’ part.  There was wailing involved.  I’m thinking fish and chips.  And not the half-assed baked “light” fish and chips, but the full monty.  Deep fried.  And while we’re at it, I want to pass on the cod, too – cod is lovely, but I’m in the mood fo.

Sour Cream Halibut   There must be a million halibut recipes but I’m telling you, this one is a rich winner.  Years ago I was browsing for a place to stay and found a Bed and Breakfast that claimed a version of this as their “signature dish”.  I’ve always loved that terminology so if you’re having a party, wanting a treat or celebrating a special occasion I recommend claiming this as your very own “signature dish”.  It sounds so elegant!    1 pound fresh halibut filet, skinned (servings f.

  The first time I ever saw crab cakes made with mayonnaise as the binder it was in a fabulous cake from Whole Foods Market.  I took their idea and ran with it – these cakes never fail to please and it’s especially nice that you don’t have to worry about overcooking them in an effort to cook a raw egg that is in so many of the cake recipes these days.    1 pound crab meat 2/3 cup mayo 3 T Dijon mustard 2 green onions, chopped 2-3 garlic cloves, finely minced 1 ½ T lemon juice 2 cups panko   Mix the mayo, must.

Hello Everyone – happy autumnal equinox!        The official day for 2011 is Friday, but I think we can all feel that Fall is in the air and it’s definitely harvest season.  This time of the year always feels so abundant with the salmon in their full swing river return and the plethora of veggies and fruits being harvested from local gardens.  Our daughter Sailor, (after agonizing for a good 10 days), has finally decided on a Halloween costume and the neighborhood squirrels are busy running back and forth with things for .

  I’ve been pondering and plotting and planning a ‘signature’ tartar sauce for a while now.  I’m not sure why it’s taken me so long (as they say) to Just Do It, but I finally took the time to look over several recipes and play with some of the ingredients.  Tartar sauce can be as simple as a little mayo and a spoonful of pickle relish mixed together, but I think with the addition of just a few more ingredients you can go from good to great!  If you don’t have the time or the energy to make your own .