Spanish Lobster Tail Tapa, is my take on a Galician-style tapa, with lobster tails served in briny boiled potatoes, olive oil and smoked paprika.
Pantry Seafood Casserole
A pantry seafood casserole, with smoked seafood, sea vegetables, dried mushrooms, dried chilies in a coconut gravy, is the result of a delicious, brilliantly stocked pantry.
Grilled Shrimp Salad
Grilled Shrimp Salad, in my home is a Mediterranean orzo salad of tomatoes, cucumbers and summertime herbs straight from the garden.
Japanese Fried Shrimp Balls
Delicate shrimp, horseradish and fish sauce, formed into balls with rice flour, quick fried and dipped in sake flavored soy sauce.
WOOD – For Cooking and Ambiance
Not all wood is created equal, so let’s talk about which wood is best to burn for cooking, flavor or simply for ambiance.
Mango and Squid Buddha Bowl
Mango and Squid Buddha Bowl is the perfect balance of hot, sour and sweet, topped with the crunch of peanuts and fried shallots.
Fish In Fig Leaves
Fish In Fig Leaves simply takes succulent fish filets, wrapped in fig leaves, which imparts moisture to any fish, and roasted in the oven for 15-minutes.
Grandma’s Mac & Cheese Crab Roll – The Food Network
Cheesy macaroni, sweet lump crab meat, rolled in a crunchy, buttery phyllo crust, makes this the best mac & cheese dish ever!
Maryland Crab Cake Recipe
Maryland Blue Crab lump crab meat with Old Bay Seasoning and little else packed into this mostly ‘crab’ cake.
PEA PESTO AND SHRIMP WONTON CUPS
A tapas platter of perfectly shaped wonton cups, using a muffin tin, filled with spicy pea pesto and topped with a sautéed shrimp.
My Muffin Madness
In my family, I’ve always been known as the ‘Muffin Queen’. Out of necessity, I created muffins for breakfast, lunch, on the go snacks, sometimes dinner and a sweet yet healthyish treat for dessert!