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!
U.S. farm-raised Catfish is one of the most available seafood varieties around. I buy it at least once a month and usually end up blackening, pan frying or broiling it. This time around, I made a saucy version that was inspired by Creole cuisine.