Charred peppers are cut open and stuffed with a filling of shrimp, white fish, onions, corn and rice then topped with a gratuitous amount of cheese.
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Using this method of poaching salmon in olive oil at a low temperature in the oven will result in extremely tender and succulent fish.
Right after the New Year is a great time to experiment with new recipes or new ingredients! This recipe is inspired by a dish I had at a restaurant in NYC last winter called Flex Mussels.
In this recipe, chunks of lobster meat are combined with a creamy base loaded with potatoes, carrots, leeks and shallots and topped with buttery, flakey puff pastry.
Do you call them crawfish, crayfish or crawdads? They are all the same thing, but it all depends on where in the United States you are living.
I was having a difficult time tracking down whole live crawfish on the West Coast so I did what any normal person does these days, I turned to the internet.
These bowls are similar to poké, and since they include cooked crispy shrimp, they are the perfect alternative if you don’t have access to high-quality sushi-grade fish.
In this recipe, a lightly seasoned spinach and tomato mixture is rolled into pinwheels inside delicate filets of fish and paired with a rich beurre blanc sauce which is added just before serving.
This version of paella combines a variety of seafood with chorizo for an unconventional twist on the classic Spanish dish.
While the bright orange shell of these cooked prawns bears resemblance to shrimp, I find their meat to be more similar to tender lobster tails than to shrimp.
I love serving a large steaming batch of mussels and placing them in the middle of the table so that people can just dig in.
A whole roast fish is an impressive way to show off at an intimate dinner party. Whole fish, also known as “in the round”, is when the fish is served with the head on, just as the fish was caught.
This recipe is for a traditional New England lobster boil using whole lobsters, kielbasa, red potatoes, sweet corn, clams seasoned with salt and herbs. The ingredients are added at separate times to avoid overcooking.
This isn’t your typical fried rice. It has a clean taste with light and fluffy rice, garlic and lump crab. When preparing this recipe, it is important that the wok is very hot so the rice does not continue to steam and become mushy.
This recipe calls for an immersion circulator for sous vide cooking – a method of cooking in which food is vacuum sealed in bags and cooked in a temperature-controlled water bath.