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Fish curry in coconut paste by Manju NairThis a typical south Indian Fish curry, very flavourful and perfect with rice. My hus and I love it and need I say more....Its a dish I prepare anytime I have fish at home. Can be prepared with any kind of fish preferable fleshy fish, I use Tilapia, Catfish , Mackerel or Salmon. I've used Salmon for this recipe. |
9 votes
5139 views
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Flavorful Grilled Shrimp by John SpottiswoodThis 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
9181 views
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CEVICHE! ~ Costa Rican Style by Amos MillerMy 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
113597 views
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Crab Cakes by Ryan Fillhardt
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7 votes
23015 views
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Moules a la Provencale by Ali El SafyOne of our favorite appetizers. Also makes a great meal with fries. I recommend that home chefs get their butcher to clean the mussels before you take them home. Most stores will do this for you. |
7 votes
20861 views
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Spicy Shrimp on Spinach by John SpottiswoodWe 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
10994 views
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Spanish Scallops by Nancy MiyasakiThese are amazingly rich and tasty. I served these as an entree, but I think they would make an extremely good appetizer too. Make sure to serve with some crusty artisan bread for dipping in the Romesco Sauce. |
6 votes
3837 views
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Lobster Tail with Capellini in Porcini Mushroom Broth by Lazaro CooksThis is a variation of a dish done by an unbelievably talented French chef called Gerald Passedat. He is a master seafood cook and one helluva big Olympique de Marseille supporter. The flavorful porcini mushroom broth compliments the oven-roasted lobster tail. |
5 votes
3544 views
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Gazpacho and Shrimp Shooters by Nancy MiyasakiThis is a fresh, healthy appetizer that has a beautiful presentation. We took these over to a dinner party last night and they were a big hit! I'd plan on two per person. If you don't already have them, Target sells attractive little shooter glasses to serve them in for pennies. This is also a great Gazpacho recipe for serving… |
5 votes
22900 views
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Coconut Shrimp with Spicy Mango Sauce by Nancy MiyasakiThis 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
10294 views
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the messiah by the tankinatorget a massive mixing bowl and throw as many children iin as you can the fatter the better |
4 votes
3008 views
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Oven Roasted Salmon w. Cauliflower & White Bean Sauté by Yvonne Tally, Your Fit GourmetWild salmon will be previously frozen at sea during the winter months. The salmon will still taste great but should be cooked the day of purchase and eaten within 1 day. I use salmon all year around but only purchase it at my neighborhood fish store, Whole Foods or any high end independent grocery store. |
4 votes
19866 views
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In the Raw…Ceviche! by Justin ThymeCeviche (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
8274 views
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Scallops in Scallion Nests by John SpottiswoodThis 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
5603 views
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Curry Cream Mussels by Nancy Miyasaki
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4 votes
23703 views
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