Twin fried lobster tails were a specialty of Panos & Pauls in Atlanta, Georgia. This is my homage to that favorite restaurant.
Seared scallop on pea puree is a delicious appetizer that makes a beautiful presentation – then exceeds your expectation for flavor!
With due respect to Mr. Rockefeller, Cajun/Creole Oysters Bienville reign supreme in the baked oyster world!
Pay no attention to James Beard’s diatribe about Manhattan clam chowder. He was only protecting his hometown chowder. This is delicious!
Creamed poblano chili is inspired by Chef Fernando Olea, winner of James Beard Best Chef – Southwest 2022. I was fortunate enough to dine with him at Sazón in Santa Fe and taste his signature soup. This is a versatile recipe that I dearly love as both soup and chili. I usually make a pot […]
Coquille St Jacques is the easiest French dish you can imagine. Make it the focal point of dinner and your guests will gush with complements.
Fresh, crisp, acidic Argentinian red shrimp ceviche paired with a Spanish Albarino wine makes the perfect appetizer!
Scallops in lemon butter sauce is how to showcase the delicate flavor of this shellfish treat. It’s fast, it’s easy and it’s perfect!
Voodoo Pasta gets it’s sinister name from the black linguine, cajun spices and because it’s sinfuly good. Have fun and make it to your personal taste!
When fresh scallops arrived unexpectedly on my doorstep it was like a quick-fire challenge, when Padma says “You have 30 minutes and your time starts now!”
Antoine’s in new Orleans has many classic dishes on the menu, but the most memorable to me was their Lobster Thermidor. Roy F. Guste, Jr. the proprietor, broke ground by publishing a cookbook and sharing his recipes. Most restaurants guard them zealously, especially when they were in the family for generations.
A friend of mine is a scallop fanatic, so when he said he was coming to visit the wheels began turning. Thus was born the concept of “Scallopalooza”, a dinner focused on scallops.