Chef Jean-Pierre Brehier offers a lighter variation of the standard crab cakes with this tasty take on the classic dish. Serve as an appetizer or a light lunch.
Reeling in the Years
Mexican Sashimi
I watched a chef prepare the sashimi, and I’ve attempted to reconstruct here, but it isn’t exact; it’s delicious if you pick the freshest fish you can find!
Planked Trout with Cayenne and Herbs
This is a fun trout recipe for the summer and one that actually requires a wood or charcoal fire because it’s almost impossible with a gas fire.
Basic Dry Cure for Smoking Salmon
This is a dry cure that can be used on about five pounds of fish such as salmon. This cure will keep, covered, for several months.
Yucatecan Shrimp Cocktail
We loved the way Yucatecans served seafood cocktails like this shrimp one in tall parfait glasses with a thin sauce that was more like a juice.
Margarita-Grilled Shrimp Quesadilla
If ever there were such a thing as a “Grilled Shrimp Mexican-Style Pizza,” this would be it. This can be served whole or cut into wedges as an appetizer.
Horseradish Habanero Cream
This creamy sauce delivers a double punch, from the horseradish and the habanero chile. Serve it as an accompaniment to grilled salmon or poached fish.
Captain D’s Continues Expansion in Florida with Opening of New Restaurant in Spring Hill
Captain D’s, the nation’s leading fast casual seafood restaurant, announced the opening of its newest company-owned location in Spring Hill, Florida.
Gravlax with Spicy Mustard Sauce
This Swedish dish takes two days to make, but it’s well worth the effort. After curing, the gravlax is sliced as thinly as possible.
Cured and Pecan-Smoked King Salmon with Hot Sauce
The key to preparing salmon this way is to make certain that your smoke is rather cool, about 100 degrees. If it is warmer, decrease the smoking time.