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.

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.
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, in my home is a Mediterranean orzo salad of tomatoes, cucumbers and summertime herbs straight from the garden.
Delicate shrimp, horseradish and fish sauce, formed into balls with rice flour, quick fried and dipped in sake flavored soy sauce.
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 is the perfect balance of hot, sour and sweet, topped with the crunch of peanuts and fried shallots.
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.
Cheesy macaroni, sweet lump crab meat, rolled in a crunchy, buttery phyllo crust, makes this the best mac & cheese dish ever!
Maryland Blue Crab lump crab meat with Old Bay Seasoning and little else packed into this mostly ‘crab’ cake.
A tapas platter of perfectly shaped wonton cups, using a muffin tin, filled with spicy pea pesto and topped with a sautéed shrimp.
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!