Recipe Categories: beef, chicken/poultry, pork, seafood, main dishes, sandwiches, side dishes, soups & stews, spices, rubs, & sauces, grill/smoker, oven, sous vide, stovetop
Try this flavorful, easy recipe to enjoy grilled lobster tail without the hassle of removing the shells. Ten minutes to prep, ten minutes to cook.
This homemade seafood stock recipe uses lobster shells and shrimp shells, but if you have crab shells or fish bones, toss those in too.
This stand-alone side dish makes the perfect companion for a smoked and seared prime rib or a pan-seared strip steak.
This low country boil recipe is inspired by Frogmore stew. I like it spicy so I use my Creole seasoning and polish sausage.
Who doesn’t love a nice bowl of homemade fettuccine Alfredo? In my recipe, I’ve added an element of fire that makes this classic even better.
There are plenty of people who would say salmon is too “fishy” for them; to be fair, salmon is a bit fishy but it’s also a blank canvas that can take on just about any flavor profile you like. Traditionalists usually go with just a little salt and pepper and maybe some lemon juice for …
Sweet ‘N’ Sour Orange Salmon Recipe Read More »
Today, we’re talking Argentinian Red Shrimp, a hidden little gem available at places like Omaha Steaks.
I’ve got a secret that will turn sea scallops from advanced ingredient to dinner staple.
It seems like salmon may be the perfect food, but here’s the rub: as a predator fish, high-up on the food chain, your salmon’s sourcing matters.