Cocktail Sauce
A throw back to the 1960’s, Cocktail Sauce originated in Britain and soon became very popular. Homemade is better and a breeze to make.
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Fish and Shellfish
Corn, Chorizo and Scallops
The depth of flavours in this dish are outstanding! Every summer it is a must made with the freshest corn, Spolumbo’s Chorizo and sweet sea scallops. Sometimes we serve it as an appetizer and other times; it is the meal following a green summer salad.
Grilled Clams with Lemon Butter
Definitely a summer meal! Manila clams are plump, sweet and can be eaten baked, grilled, steamed or sautéed. At least once a summer we grill them directly on the barbecue (grill grate) and while that is cooking, make a buttery lemon sauce; so dinner can …
Fish/Shrimp Tacos
These Baja style tacos are perfect for a hot day! Mexico’s most common street food – the taco. Start with the fish and add whatever condiments you each prefer.
Brown Butter Scallops
Sea Scallops are larger than Bay Scallops and most common. They have a delicate texture and sweet taste similar to crab and lobster.
Moules Mariniere and Cream
This very quintessential French dish of mussels, wine and cream is perfect served with crusty grilled banquette. Serves 2 as an entrée and 4 as an appetizer! France claims the wine and cream version, Belgium serves Moules Frites (with French Fries), Spain serves mussels in Paella, …
Tequila Shrimp
Tequila and shrimp just seem to go together, whether as appetizers or part of a main course taco bar. They are super quick to make. They still taste really nice if you leave the Tequila out when serving to the kids.
Salmon Pate
Salmon and cream cheese has a long history (lox); so, it was only a matter of time before they came together in a pate. It is one of my go to lunches for 2 or works great as an appetizer.
Crab Cakes – Baltimore and Maryland
The Preakness Stakes – The second leg of the Triple Crown has been hosted in Baltimore, Maryland, for more than 144 years and crab cakes are definitely on the menu. Serve with Remoulade or Tartar Sauce.