Fried calamari is such a classic dish, and I find that most people only think about it when out at a traditional Italian restaurant. But once you see how easy it is to make at home, you’ll probably start to cook it a lot more often.
Once I tried Glory Kitchen’s Provence nut and spice mix for the first time, I was hooked. So much flavor is packed into one little perfectly sized container. The Provence blend contains cashews, dried currants, flax seeds, onion and an intriguing blend of herbs (thyme, marjoram, basil and savory) with just a touch of sea salt to bring out the other flavors.
It’s been a goal of mine for awhile to start making more dishes with tuna. I never ate much fish when I was younger, and by the time I began to love it, tuna was always on the back burner. Sure it’s usually in sushi (which I LOVE and need to try making myself), but I have just finally realized the beauty of a perfectly seared, medium rare tuna steak.
Browsing through Whole Foods and seeing these beautiful jumbo shrimps, I knew I had to do a twist on the classic “shrimp and grits”. This southern favorite is loved for its creamy base, large bites of shrimp, and bold flavors. I’m switching it up with polenta and a smoky-spicy combination that will have you digging in for more.
Celebrations call for appetizers that are festive and fun for guests to enjoy, and these mushrooms are exactly that! I had made this recipe for New Years Day, but because of all of the festivities, I am a little late on posting them. So, even though the holidays are over, it doesn’t mean you still can’t whip these up for all your 2015 gatherings to come.
In traditional Italian fashion, my family would make the Feast of the Seven Fishes every Christmas Eve. Over the years, the tradition has changed. We now tend to serve steak and pasta, with only a few of our seafood specialties. Mussels are always a big hit, so this year I am making sure they end up on our holiday table!
Perfectly seared… Golden crust… Buttery and mouthwatering… I’m talking about scallops! Scallops are my absolute favorite kind of seafood, and quite possibly my favorite food to eat, period. There’s something about their smooth texture and rich flavor I cannot resist. The best part about them? They’re prepared best by doing not much at all. Simple seasoning, sizzling hot oil, a few minutes on each side, and they’re done.
My family and I love to make crab cakes for a Sunday appetizer or for special occasions. Over the years, I have tested and tweaked many different versions of this classic dish, finally ending up with a recipe that we will make from now on.
After spending about an hour in the grocery store, grabbing all of the necessary everyday items, I passed by the seafood station and couldn’t help but linger. Everything looked exceptionally fresh. I considered all of the options, but I couldn’t pass up the sea bass; it looked too good to resist.