Posts Tagged ‘ Seafood ’

‘Tis the Season!

Nov 28th, 2012 | By
‘Tis the Season!

For those of us who love food, the holiday season really IS a very special time of year. When we think of Christmas, Hanukkah, and New Year’s Day, we reminisce about holidays past, and look forward to getting together with family and friends. We feast on good food and wine (dieting during the holidays is not allowed!), and enjoy the time with loved ones. . .



Grilling Summer Seafood

Jun 13th, 2012 | By
Grilling Summer Seafood

During the hot, sticky New England summer, all I want is to get out of the kitchen and into my backyard where I can enjoy
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My New England Oyster Tradition

Aug 3rd, 2011 | By
My New England Oyster Tradition

“He was a bold man that first ate an oyster.” — Jonathan Swift M. F. K. Fisher noted in The Art of Eating that “There are three kinds of oyster eaters: those loose-minded sports who will eat anything, hot, cold, thin, thick, dead or alive, as long as it is an oyster; those who will
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Grilled Lobster with Avocado-Lime Mayonnaise

Jul 5th, 2011 | By

Grilled Lobster with Avocado-Lime Mayonnaise Many lobster purists resist the idea of grilling lobster, convinced that it is best boiled or steamed, period. While we are devoted consumers of simple boiled lobster, this is a fun summer dish for a cookout. INGREDIENTS 2 ripe avocados, peeled and diced 3/4 cup mayonnaise Juice of 1 lime,
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Butter-Poached Lobster Medallions with Pistachio and White Truffle Oil

Jul 5th, 2011 | By

Derek Sarno, a veteran chef, restaurateur, caterer and former owner of Mizuna Cafe in Portsmouth, New Hampshire, lived on Little Cranberry Island near Mount Desert Island in Maine for several years before coming to Portsmouth. He was a stern man—that is, a captain’s assistant—on a lobster boat, and ran a restaurant in the summer. He
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Bonus recipes from the story My New England Oyster Tradition from the Winter 2010/2011 issue

Nov 30th, 2010 | By

Old Fashioned Oyster Stuffing We think of oyster stuffing as a Thanksgiving dish traditionally served with turkey. But in the Boston Cooking School Cookbook by Fannie Farmer, there are two recipes for fish with oyster stuffing. Oysters were so popular in the 1800’s they made their way into all kinds of dishes and menus. This
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Blackened Swordfish

Aug 15th, 2010 | By

This classic Cajun dish was made famous by New Orleans chef Paul Prudhomme. You can buy really good Cajun Blackening Spices (including Chef Paul’s own brand) in the grocery store, but you can also make your own. You can increase the quantities here to make extra which you can store in an airtight container. Blackened
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Pan-Fried Flounder with Brown Sage Butter

Aug 15th, 2010 | By

Brown butter with sage is a classic Italian “sauce” for pasta—often ravioli or other pasta stuffed with squash or pumpkin. It is simple and elegant, and lets the flavors of the dish shine through. That is why I like it so much over flounder. Oven-roasted winter squash pairs up nicely as a side dish. Pan-Fried
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Grilled Swordfish with a Mint Gremolata

Aug 15th, 2010 | By

Grilled Swordfish with a Mint Gremolata Gremolata is a traditional garnish/flavoring added to osso bucco. It is a simple mixture of grated lemon rind, finely chopped or mashed garlic, and minced parsley. With the aromatic lemon zest, this wonderful combination is a natural for seafood. INGREDIENTS 2 tablespoons fresh flat-leafed parsley, finely chopped 1 tablespoon
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Grilled Mackerel with Citrus and Fennel

Aug 15th, 2010 | By

Grilled Mackerel with Citrus and Fennel INGREDIENTS 1/2 teaspoon fresh lemon zest, finely grated 1/2 teaspoon grated orange zest 1 1/2 tablespoons fresh lemon juice 1/3 cup extra-virgin olive oil One bulb fennel, sliced 3 tablespoons fresh oregano, finely chopped, plus 4 large sprigs 1/4 cup flat-leaf parsley, chopped 4 whole Atlantic mackerel, about 1
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