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…

Grilled Stuffed Pomfret with Green Chutney by Sonali Pradhan

Mint-Coriander chutney, also known as "Green/Hari chutney " is a popular condiment in South Asian cuisines.Green chutney is added in sandwiches /chat recipes, also a favorite accompaniment with crispy samosas and dhoklas. Today's recipe is a Grilled Stuffed Pomfret , where I have used this green chutney for stuffing the fish .You…

Herb and Spice Brine Leg of Lamb by Smokinhotchef

This may be one of my best creations yet. There are an array of herbs and spices, most from my own garden, that help bring this leg of lamb up to that of a prized dish in any locale. The lamb is seasoned in a brine refrigerated for up to 36 hours, so it is essentially a make ahead dish. There is no need for further seasoning…

Marinated Trevally by John Allred

A good method for preserving the wonderful flavour & texture of trevally or other similar fish such as mackerel or sardines.

Prawn Koliwada -Amchi Mumbai spicy fried Prawns by Sonali Pradhan

Prawn Koliwada is a spicy Fried Prawn dish, relished as a starter in restaurants , can also be a star appetizer of your party. In contrary to the popular belief that this dish originated on the Konkan coast, it is actually a dish originated in the Sion fishing village, or koliwada in Mumbai by a north Indian immigrant from Punjab.…

Baked Oysters in the Shell by ShaleeDP

Baked Oysters is one of the favorite appetizers in the southern Tagalog part of the country.

Crispy Crablets by ShaleeDP

This is a very tasty finger foods or nibbles and usually paired with beer.

Ginataang Kuhol with Kangkong Leaves by ShaleeDP

A native dish enjoyed by the Filipinos as appetizer, main dish, or simple just because we feel like having it!

Crab Cake by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Crab Cake

Boquerones en vinagre or marinated anchovies by Guest of winter

One of the most ubiquitous tapas in Spain, light, healthy and delicious anchovies marinated in vinegar and oil.

Tom Yam Steamed Fish by Navaneetham Krishnan

soft and tender fish is enhanced with tom yam paste; a perfect blend of tangy and savory flavors.

Smoked Salmon Bagel by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Smoked Salmon Bagel

Crab and spinach lasagne rollups by Crystalball

Another spin on the lasange rollup.

Baby Yellowtail Crudo by Jason Balestrieri

Classic Crab Cakes | Old Fashioned Crab Crab Cakes by Amrita

For seriously tasty crab cakes,we need just crab and a little seasoning. 90% crab and 10% seasoning is what I'm talking about.Do not be tempted to add anything else okay. Adding potato,peppers,ginger,garlic and other fillers totally ruin the delicate flavour of crab cakes. So please please please skip it.PLEASE. If you…