I had a craving for something crispy and fried the other day. Typically, I reach for oysters or salt cod fritters but not this time. This day would be different. This day I would crisp-up a batch of smelts. Smelts are made up of various small silvery marine and freshwater food fishes found in cold waters of the Northern Hemisphere…. View Post
Sometimes my passion for creating decadent suppers succumbs to my need for simple goodness. I usually go for a chunky chowder or rich lentil soup. This time around, I decided on a crispy panini. The term panini refers to any pressed and toasted sandwich. They can be made on the stovetop or with a special panini press. In the spirit… View Post
Baby octopus on the menu tonight! I started by marinating my mollusks in a bath of avocado oil, lemon juice, lemon zest, tarragon, fresh garlic, sea salt and black pepper for 24 hours in a plastic bag. As a side note, my first choice is to grill these beauties outdoors but the beautiful California sunshine has been playing a wicked… View Post
It probably won’t surprise you, but I woke up this morning with supper on my mind. What to focus on today – seafood species or cooking technique? Once I got to the market, the species choice was easy; Dungeness crab. The Dungeness crab gets its name from the town of Dungeness, located near Sequim, Washington in Clallam County, on the… View Post
I am excited about making signed copies of my new cookbook available for a lower price!