Tuna Burgers with Ginger Cabbage Slaw by Chef Smith

Lobster Newburg by Chef Smith

Dill Mustard Salmon by Chef Smith

Cioppino by John Elder

This is the NY version of a San Franciscan Italian seafood stew. They focus on crabs while I focus on a nice variety of seafood. It’s quick to cook once the seafood is prepped and guaranteed to please every seafood lover. You can make the sauce white or red and once in a while I make it pink with just lobster tails, shrimp and…

Smoked Gouda Macaroni and Cheese by BearNakedBaker

Chicken Breast stuffed with Herbed Couscous by Chef Smith

Autumn Chicken by Chef Smith

Almond Chicken by Chef Smith

Caribbean Shrimp by Chef Smith

Blackened Mahi Mahi by Chef Smith

Baked Salmon with Wilted Spinach, Tomatoes, and Mushrooms by Chef Smith

Barramundi with Nasturtium Pesto by BearNakedBaker

We love GOOD pesto in this house. Just before the killer freeze this week, I picked Nasturtium flowers to make some fresh pesto....and fresh Zucchini from market will be the "ribbon" on the gift... Dinner is served..... YUMMY!

THE BEST WAY TO FRY FISH by GARY ESTESS

THIS IS A RECIPE WE USE FOR FISH THIS IS ONE EVERY ONE WILL LIKE WITH A LITTLE SOUTH OF THE BORDER FLAVOR

Pork Tenderloin Scallopine with Dried Cherry Sauce by Debi Shawcross

Grilled Grouper with Quinoa, Asparagus, Mint, and Meyer Lemon Dressing by Debi Shawcross