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Crab-Stuffed Flounder Roulades

Aug 15th, 2010 | By

This is a quick and easy preparation that is definitely good enough for a dinner party. Crab-Stuffed Flounder Roulades INGREDIENTS 12 ounces of fresh or frozen crabmeat 1 tablespoon mayonnaise 1 tablespoon shallot, diced 1 tablespoon fresh chives, sliced 4 flounder fillets, each 4–5 ounces 2 tablespoon olive oil Salt and pepper to taste METHOD
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Bucatini all’Amatriciana

Aug 15th, 2010 | By

In Italy, guanciale, or cured pork jowl, is considered essential. It’s difficult to find in the U.S. so pancetta makes a good substitute. This recipe calls for bucatini, a hollow spaghetti-like noodle. This a great showcase for all the luscious tomatoes that are now ripening all over New England! This recipe is reprinted with permission
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Baked Striped Bass with Bacon

Aug 15th, 2010 | By

This recipe is adapted from www.fishingworks.com—an amazing resource for anglers of all types. In addition to all the other information the site provides, it has an archive of recipes for just about any kind of fish you can think of. We thought this was a particularly interesting way to prepare striped bass. A little weird
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Treasures from the Deep

Aug 15th, 2010 | By

Some years ago I toured the Portland, Maine, fish co-op—a sort of clearinghouse for the commercial boats that fish out of that area. (The co-op itself is an endangered species I’m told.) The catch from each boat was unloaded, sorted into big plastic tubs by vessel and species, and examined by a group of wholesale
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