Linguine served with chile spiced clam sauce is a popular “il primo piatto” or the first course in a meal of many courses.
Reeling in the Years
In this seafood specialty, the pimentón is used in the marinade and in the sauce that seasons it at serving.
This recipe by Mike Stines creates a dry cure rub for fish; use instead of brining in preparation for smoking.
This recipe also comes directly from Colman’s. Use the dip with crackers, tortilla or potato chips, or sliced celery or carrots.
I definitely find that tuna needs intense flavors, like orange and allspice, to lighten it up and show off that meaty texture.
This basic shellfish brine comes from Mike Stines’ article “Smoking Succulent Shellfish.”
The marinade in this recipe also doubles as the dressing for the salad. We like to serve this salad with the shrimp hot off the grill, but it can be prepared ahead and served chilled.
Smoked shellfish is becoming popular at up-scale restaurants where they are often presented as appetizers or as part of a salad or entrée.
Sometimes called “the bouillabaisse of Hungary,” Paprika Fish Soup is simplicity itself.
If you have the privilege of living along the coastal regions of the Northeast as I do or have taken a visit to the shores of Maine, you’ve probably experienced a clam bake or, at least, a clam boil as a culinary adventure.