Paella, like this Andalusian mixed paella, is perhaps one of Spain’s best-known dishes, originating in the Valencia region, and is one of the national dishes of Spain.
Recipe
Alaska Salmon with Copper River BBQ Sauce
Created by Bruce Hiebert, owner of eastern Washington’s Patit Creek Restaurant, this mild, celery-based sauce fits Alaska salmon perfectly.
Oyster Ceviche (Ceviche de Ostras)
This oyster ceviche dish gets its heat from habanero chiles and a delicious twist from fresh mint. Make it when you have access to plenty of fresh oysters.
Sizzling Seafood Part One
Almost every cuisine has its variety of piquant seafood, from ceviche to spicy soups to pan-fried fish. And most recipes can be adapted to add a spice component.
Our Homemade Cajun Rub Recipe
Here’s a concentrated Cajun rub has its origins in Louisiana, where it seems that every home cook has his or her own secret spice mixture for grilled foods.
Ceviche with Bitter Orange
This recipe is a second version of the Ecuadorian specialty. The fish can be served as an appetizer or as a main dish for a refreshing summer meal. It is traditionally served with maiz tostada (toasted corn) or popcorn on the side. Note: This recipe requires advance preparation. Ceviche with […]
Caribbean Crayfish with Tasty’s Wet Rub
I was served what the Anguillans call crayfish, but they’re considerably larger than the Louisiana kind yet smaller than a spiny lobster.
Giblet and Smoked Oyster Stuffing
This smoked oyster stuffing runs the gamut of the five food groups, relying on fruits, vegetables, protein, grains, and dairy to create the fine mixture.
Hot and Sour Ginger Shrimp
This shrimp dish is one of my favorite stir-frys because it is very quick and simple to prepare. To vary the dish I add pineapple , bell pepper, and chiles.
Grilled Oysters with Spicy Mignonette Sauce
Grilled oysters offer up a flavorful alternative to the raw version. In this recipe, Mike Stines serves them up with an excellent mignonette sauce.