In the deep South, grits are considered one of those ubiquitous dishes that can be served as plain or as dressed up as you like. For me personally, I can eat them breakfast, lunch or dinner with a healthy dose of butter, salt and pepper. And, the creamier they are, the better I like them….
In the Kitchen
*Recipe* Seafood Paella with Lobster
This seafood Paella is a cool dish to make for a summer dinner party. It’ll make you look like a pro in the kitchen and impress any who watch you make it, especially since it’s not a common dish that can be found in every restaurant in town. The good news is that the entire process…
*Recipe* Chorizo and Saffron Mussels & Clams
I love mussels and clams. They have a great texture, velvety on the outside, plump, juicy and tender when bitten into. It seems as though they soak up whatever you throw them in, kind of like bread, becoming an oceany, full-flavored vehicle for whatever flavors you can dream up and put into a sauce. Here’s…
*Recipe* Risotto Milanese – Rich and Golden!
I was trying out a new oven roasted, “smoked” beef rib recipe and wanted something other than the same ol’ macaroni and cheese to accompany the dish. I realized I hadn’t made a Risotto Milanese in awhile and it felt like a great fit. To top it off, I threw a little bone marrow in,…
*Recipe* New Orleans Style Red Beans and Rice
New Orleans style red beans and rice is one of the first meals that Mom taught me how to make as a kid. It’s on my Death Row “Last Meal” list – it’s a long list. Suffice it to say, you’ll never see me pass up a good bowl of red beans and rice. They’re a…
Argentinian Style Flank Steak and Chimichurri
It used to be the only steak that hit the spot for me was a ribeye. How times have changed. After having a great flank steak at a local restaurant recently, I decided it was time to see what I could do with one of these on the grill. It seemed like a good time to try my…
Tommy the Fishmonger: How to Cook a Fish
In honor of the end of Lent, for those who observe it, and the last day of eating fish on Fridays, here’s our first post from Tommy the Fishmonger, somewhat of a local celebrity regarding seafood sustainability and regeneration around these parts. When you’re in the area, make sure to stop by Catalina Offshore…
Recipe – Homemade Hollandaise Sauce
If you love eggs benedict or fresh vegetables with a rich creamy hollandaise sauce, this recipe is for you. After seeing this sauce, a French Master chef friend said, “You could show 80% of professional chefs to make hollandaise – most of them use powder.” Throw away the powder, you won’t believe how easy this is…
**Video** Clean your Crab and Spice it Up at Home!
Never cleaned a crab before? Here’s a quick video on how to do it along with a simple recipe to make a sweet and sour, spicy sauce to serve it with. Spicy, Sweet and Sour Crab Save Print Prep time 10 mins Cook time 20 mins Total time 30 mins Here’s a quick…