Italian Mediterranean quick & easy Seafood shrimp 20 Minute Mediterranean-Inspired Shrimp with Tomatoes & Capers & Stuff for 2 Printable Version (Recipe Only) As with my Cajun-Inspired Shrimp & Sausage , we enjoy the head-on, peel and eat shrimp for th… Wednesday, April 12, 2017 Add Comment Edit
Fish Hongdae mackerel Noodles omakase pudding review Salmon Seafood Sushi Tuna uni Review: Sushi Omakase at Sushi Hikari (홍대 스시히카리) Here in Seoul, sushi is not hard to find in everywhere from sushi-by-the-plate restaurants to sushi trays to-go found in departme… Wednesday, March 29, 2017 Add Comment Edit
French Cuisine Potato Salads Seafood Vegetables "Norcal" Nicoise Salad – Layered for Your Pleasure I know I’ve made fun of salads served in Mason jars before, but when I was asked to contribute a layered Nicoise to an Allrecipes… Thursday, March 9, 2017 Add Comment Edit
Appetizer Seafood Prawn Provencale – Eating the 80’s I’m not sure these are actually prawns, and I’ve never been to Provence, but this great appetizer was called Prawn Provencale whe… Friday, February 24, 2017 Add Comment Edit
Sauces Seafood Tips and Techniques Norwegian Butter Sauce – Better Know as Sandefjordsmør My Norwegian pronunciations aren’t any better than my French ones, but as challenging as saying, “Sandefjordsmør,” may be, this a… Tuesday, February 14, 2017 Add Comment Edit
Seafood Spicy Stews Brazilian Fish Stew – Almost Moqueca In case I wasn’t completely clear the multiple times I mentioned it in the video – this is just my take, my twist, my interpreta… Monday, February 6, 2017 Add Comment Edit
Appetizer Seafood Spicy Deviled Lobster Tails – There's Something in the Details I never blame people for not wanting to work with fresh lobsters, but when it comes to lobster tails, there is no excuse. Well, I… Friday, December 16, 2016 Add Comment Edit
Appetizer Mexican Food Seafood Spicy Mexican-Style Shrimp Cocktail – The New Taco? One of the many advantages of living in San Francisco is my proximity to some pretty amazing Mexican food. That used to be a much… Friday, October 7, 2016 Add Comment Edit