Life is an incredible adventure
Halibut is a firm fish with a mild taste, and can stand up with Chili Garlic Sauce, Sriracha and Wasabi. Chili Garlic provides the fiery, roughly chopped spice while Sriracha is the smooth counter part. Use either or if you only have one in the …
Seafood Cocktail Spread became popular with the Best of Bridge series – that became our go to books in the 1970’s and 80’s. That truly was Haute Cuisine. This is our adapted version and the spread really must be made with from scratch 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.
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.
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 …
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.
Sea Scallops are larger than Bay Scallops and most common. They have a delicate texture and sweet taste similar to crab and lobster.
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 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.
