Grilled Shrimp Make Great Appetizers, But Can Be Ruined Quickly

Grilling shrimp is a very simple matter that can easily go wrong.  The difference between succulent shrimp grilled to golden orange perfection and dry, withered buttons of nothing is a matter of a minute or so.  When grilling shrimp it is best to stay by the fire and keep your eyes on them, turning often […]

Keep it Simple When Grilling Fish–The Italian Way

Italians usually keep their seafood grilling simple. That’s because fresh seafood needs little adornment. In this recipe, the fish marinates in fresh orange juice and fresh lemon juice. Then it is grilled along with the orange and lemon wedges, which you can also eat. Halibut is a firm-fleshed fish which eventually flakes as does sablefish […]

Keep it Simple When Grilling Fish

Grilling whole fish can present a host of problems, from turning a too-big fish to the skin sticking and tearing when moved.  The best way to handle some of these problems (there are more too) is to start simple, with whole smallish fish that get turned once or not at all. Some cooks leave the […]

Fire, Fish And Fresh Herbs For Divine Summer Dining

The summer grill party is one of the most beloved of summer gastronomic experiences. On the Fourth of July we fire up the grill, people gather round impatiently, and on go the hamburgers, the hot dogs, the pork spareribs, the chicken breasts, the steaks. But why not take your grilling game up a notch this […]

Valencia’s Arros a Banda – Paella’s Cousin

Arròs a banda is a very old preparation from Valencia and really quite simple. Traditionally, arròs a banda was made on the small cabotatge, the coast runners that ran from north to south along the Levante, the Valencian coast. The boatmen would eat the fish with some hollowed out pieces of bread. Fishermen also made […]

Oyster Heaven, A Simple Recipe with a Big Bang

Every now and then I get an urge for a particular taste–almost the way pregnant woman get an urge for a particular, and sometimes weird, taste.  This is how this recipe came about.  I wanted oysters and I wanted them creamy and I wanted them hot. I had several Hood Canal Pacific oysters leftover from […]

Techniques for Cooking Fish Don’t Have To Be Intimidating

One of the oddest questions I get when serving fish is, “Does this fish have bones?” My answer is always, “Assume it does.” I answer that way to encourage people to eat slowly, to eat as if it does have bones, because all fish have bones. Even when you buy a boneless fillet of fish, […]

Oysters Forever

In “For Your Eyes Only,” British super-spy James Bond informs us that the best things in America are chipmunks and oyster stew. We can understand oyster stew on many levels, including its aphrodisiac properties. Like Bond, a gentleman should know how to open oysters for his girl. And a girl should know how to eat […]

Leftovers Become Lobster Ravioli Pot Pie!

Somehow my youngest son years ago talked me into making lobster ravioli for his birthday every year.  Then his brother and sister got into the act.  Then their mother and so it becomes a big production.  It’s fun as we have an excuse for a ridiculous party every year in late April.  This year I […]

Mussel Memories Make a Great Appetizer

When I was a kid we would go to nearby Laurel Hollow on Long Island Sound and pick hundreds of mussels off the rocks throwing them into buckets to bring home.  I was only a teenager at the time and the way we cooked them was the only way we knew how.  A bunch of […]

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