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We’re going against convention here with our version of seafood salad by staying far, far away from anything resembling imitation crab. While it is, technically, ‘seafood’ (I think it’s ground up fish? of some sort?) we like to stick with the real deal. Our recipe is, as always, completely tweakable to suit your personal preferences. Adding a larger variety of chopped veggies, increasing favorite types of seafood, removing the things that you might not be a fan of = all good ideas! Last year we were able to make this sal.
Using the grill is a simple and ridiculously delicious way to serve lobster tails. Once they’re cooked you can use the meat to prepare any number of dishes, or simply slice and eat! Start with a completely thawed lobster tail (if it’s frozen at all, place in a bowl and drizzle cold water from the tap over it for 15-20 minutes until thawed). With a pair of kitchen scissors, cut up the back top side of the tail and pry it open with your fingers letting the bottom and sides crack a bit and loosen up the meat inside. Season the .
This time of the year I’m always yearning to pack up and move to a beach house in Westport. Fortunately, you can always rent a beach house for the weekend, and full sanity usually returns sometime in early September when Grays Harbor starts living up to its name. I’m calling this recipe a ‘beach house’ clam bake because with this fabulous pile of seafood on your table it *almost* feels like you’re actually at the beach… which is a very good thing. 🙂 ingredients to serve 3-4 adults ~ two of these packs fit .
So I was trying to think of what *I* want to cook/eat for the big game and landed on this idea of combining two of my favorite party foods. And because it’s all just so wildly exciting, we need something a little spicy, no? YES. Yes, we do. 🙂 serves 4 or more for appetizers prawn poppers **1 pound (15) peeled and de-veined prawns, tail removed **3 big fresh jalapeño peppers **1 block cream cheese **15 slices bacon **15 toothpicks Let me start by saying I had to make these three times to perfect them. The first time they were fabulous,.
One of the great things about sole is that it’s perfect for stuffing. It’s thin enough that it cooks perfectly and it will hold together really nicely for you in the oven. You can stuff sole with just about anything, our favorites include crab meat and pepper jack cheese, quinoa or rice, fresh spinach and feta, and the standard mashed potatoes. Dinner is done in less than 30 minutes and you can pat yourself on the back for a culinary masterpiece. Yay! 1 large (2 medium) petrale sole filets per serving prepar.
“Piccata” is an Italian style of cooking where you use a flat or butterflied protein (veal, chicken and sole are most common) dredge it in flour, fry it up, and then use the pan drippings to make a sauce reduction that’s finished with butter. A little caper, a little lemon, a little parsley… you can’t go wrong! And any recipe that has you using the pan drippings to make the sauce means that you’re only using *one* pan, which always makes me happy. (And greatly increases the potential that I will make t.
I call this “Viking” soup because, well, it just seems appropriate. After a long day of rowing on the icy Norse seas, dodging kraken and looking for something to These guys need soup! conquer… I’m sure a bowl of this soup would be just the ticket. Warming, delicious, hearty Viking soup. For those days when you can relate! serves 3 for dinner 2 c water 1 c white wine 1 c vegetable (or chicken) stock 1 yellow onion 3 celery stalks 2 cloves garlic 1 T olive oil small fennel bulb ½ fresh lemon 1 bay leaf 8 .
This recipe is pretty basic – I went with canned spicy marinara sauce to make it simple (and because decent fresh tomatoes are out of season) but feel free to get fancy and stew your own. Regardless, the combination of spicy saucy rice and seafood is a delicious one! ~serves 2-4 adults for dinner~ ingredients one seafood combo pack 1/4 yellow onion, chopped 2 cloves garlic, minced 1 and 1/2 cups white rice 2 cups water olive oil salt, pepper jar (24oz) of spicy marinara sauce (arrabbiata/diavolo) With an electric rice cooker, add the r.
There is simply nothing more wonderful that a hot pot of fish soup on a cold day. I was laughing with Tony earlier this week because not only I did I not know the difference between cioppino and bouillabaisse, but I sure couldn’t spell them either. Thank goodness for Google! Apparently bouillabaisse is a very specific recipe concocted with a specific selection of fish that are local to the coast of France, and in that fussy European style, even have to be layered in the pot a certain way in order to be ‘correct’. Okay then, .