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CEVICHE! ~ Costa Rican Style

CEVICHE! ~ Costa Rican Style by Amos Miller

My buddy, Ed, of Puerto Rican descent, spent his time in the Air Force in Central and South America. Ed's favorite dish: ceviche! He tells endless tales of trying ceviche, which is seafoods 'cooked' in nothing but citrus juice. Ed always said that the ceviche he would eat by the gallon, if he could get it, was that he had in Costa…

7 votes
95879 views
Crab Wontons

Crab Wontons by erin de martini

9 votes
30159 views
GOW CHOI GAU – SHRIMP & CHIVES DUMPLINGS

GOW CHOI GAU – SHRIMP & CHIVES DUMPLINGS by Linda Tay Esposito

Gow Choi - Chinese chives are stronger in flavor -- more garlicy taste than regular chives -- than regular chives. The flat-leaf, foot-long green is used as a vegetable rather than used as a herb. In this classic dim sum dish, the chives are mixed with shrimp and stuffed in a a dumpling. The crystal dumpling skin is made from…

5 votes
23736 views
Spicy Shrimp on Spinach

Spicy Shrimp on Spinach by John Spottiswood

We made this as one of the dishes at our annual stay at the Koehler Winery near in Los Olivos near Santa Barbara. Everything we made was delicious, but this might have been my favorite. We served it as an appetizer, and everyone raved about it. It was extremely easy and quick and the presentation was beautiful. I made this with a…

6 votes
8644 views
PEPPERED TUNA SKEWERS WITH WASABI-MAYO SAUCE

PEPPERED TUNA SKEWERS WITH WASABI-MAYO SAUCE by Nancy Miyasaki

If you love seared tuna and wasabi, this is an easy and beautiful passed appetizer to make, Easy to eat and guaranteed to be a big hit. If all of your guests like spicy food, add a little chili oil to soy sauce to make it more like a spicy tuna role. Or try half with and half without to satisfy both palates!

3 votes
10076 views
spring rolls Spanish style.

spring rolls Spanish style. by Aherrera

1 vote
3506 views
Salmon Cakes with Lemon Yogurt Sauce

Salmon Cakes with Lemon Yogurt Sauce by Andreea

2 votes
2728 views
Flavorful Grilled Shrimp

Flavorful Grilled Shrimp by John Spottiswood

This is a classic grilled shrimp recipe originally from Craig Clairborne's NYT cookbook, then adapted by Ina Garten, and then finally perfected by me. :-) Seriously, this is a wonderful staple to have in your pantry of recipes. You can serve this over pasta (which we did the other night), as an appetizer with a variety of dipping…

8 votes
6756 views
Coconut Shrimp with Spicy Mango Sauce

Coconut Shrimp with Spicy Mango Sauce by Nancy Miyasaki

This was a real treat. It reminded me of delicious passed appetizer I had at a wedding reception a few years ago. The spicy sauce (not too hot) combines wonderfully with the slightly sweet coconut shrimp. Could be served equally well as an appetizer or entree.

5 votes
8665 views
Conchiglioni al Forno

Conchiglioni al Forno by Carmelita

You can fill pasta shells with practically anything, so having a free hand I decided on something light: a "trito" or chopped mixture, of fish and vegetables. You can see my base ingredients, enough for 4 for a light lunch or for 2 greedy people, in the second picture in the gallery. I used:

4 votes
7460 views
In the Raw…Ceviche!

In the Raw…Ceviche! by Justin Thyme

Ceviche (also spelled as cebiche or seviche) is a citrus-marinated seafood, its birthplace is disputed between Peru and Ecuador.[1] Although it is a typical dish of both countries, many other countries in Latin America have adopted it, with variations. Both fish and shellfish can be used in the preparation of ceviche. In Peru, it…

4 votes
6386 views
Tuna with Moroccan Spices and Chermoula

Tuna with Moroccan Spices and Chermoula by John Spottiswood

This is just an outstanding appetizer. The spices do not overwhelm the flavor of the tuna, but instead complement them perfectly. We served this to four good friends, and we demolished it. The main course afterwards was also wonderful, but this is an appetizer that will outshine most entrees.

5 votes
5994 views
Catfish «en meurette»

Catfish «en meurette» by Frank Fariello

The term «en meurette» refers to a dish that has been braised in a particularly delicious red wine sauce from the Burgundy region of France. Probably the best known of these dishes is oeufs en meurette, made from poached eggs. But even tastier, in my opinion, is fish made this way. The firm-fleshed monkfish (lotte in French) lends…

1 vote
2937 views
Scallops in Scallion Nests

Scallops in Scallion Nests by John Spottiswood

This is an attractive, flavorful dish, ideal as the first course for an elegant dinner. The scallions, which are cooked briefly in boiling water and served with a mustard sauce, are fantastic. I adapted this recipe from Jacques Pepin. While I loved the presentation, and everyone at our dinner party seemed to enjoy it, I wasn't…

4 votes
3368 views
Pan-Seared Tuna with Avocado

Pan-Seared Tuna with Avocado by John Spottiswood

This is a delicious recipe that we adapted from one by Tyler Florence. The combination of asian flavors explodes in your mouth but doesn't overwhelm the flavor of the tuna and avocado. It's really a fantastic combination and takes only a few minutes to prepare if you make the sauce in advance. This could be served as an appetizer or…

3 votes
2957 views