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.
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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.
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.
Fish en papillote is a fancy (French) way of saying "cooked in parchment paper". This method of cooking seals the moisture into the fish keeping it tender and flakey.
Jicama adds a crunch to this salsa, which compliments the smoky fish. I hadn’t heard or seen jicama until I came to California but it’s like a savory apple that adds the perfect fresh flavor to salsas and salads.
I love to mix it up from the classic Ahi Tuna Poké with this recipe for salmon poké with creamy spicy togarashi sauce, similar to Sriracha mayo. I have an ongoing love for raw fish, especially salmon, and this satisfies my cravings in the comfort of my own home.