Menu ideas and recipes for golden tilefish, chipotle, greens, oysters, ground pork, and asparagus Chipotle golden tilefish I love this chipotle salmon recipe but we get so much local fish from our seafood store that I hardly ever buy salmon, so I made it with golden tilefish instead. On the side, a mix of greens …
Menu ideas and recipes for flounder, lemons, zucchini, black sea bass, oysters, asparagus, and broccoli Flounder piccata I took advantage of two pounds of flounder in the freezer and made enough flounder piccata for two nights. I gave myself extra points because I had plenty of leftovers for two lunches too. I love piccata sauce—lemon …
Menu ideas and recipes for oysters, shrimp, Portuguese sausage, greens, broccoli, carrots, almaco jack, striped mullet, catfish, and sardines Portugal meets Louisiana, thanks to Emeril Here’s one of those Sunday “don’t-go-back-for-thirds-because-we’re-having-this-again-on-Tuesday” dinners: an oyster, shrimp and chouriço bake inspired by Emeril Lagasse. I adapted it this time by using Portuguese chouriço instead of andouille, steaming …
Menu ideas for chicken, prosciutto, sage, striped bass, kale, sweet potatoes, shrimp, pizza, and oysters Chicken saltimbocca I haven’t had chicken saltimbocca in I don’t know how long, so I bought some prosciutto and provolone, picked some sage, and followed a recipe from Leite’s Culinaria. I didn’t have semolina, so I used flour instead, and …
Menu ideas and recipes for oysters, shrimp, cranberries, Brussels sprouts, challah, roast beef and carrots Thanksgiving feasting Since Jim and I were on our own for Thanksgiving, we enjoyed a different kind of feast. I started by slurping down North Carolina oysters on the half shell—the perfect snack while making a few sides and our …
Menu ideas and recipes for Brussels sprouts, oysters, linguiça, bluefish, tilefish and dogfish… Oyster and linguiça bake The kitchen highlight of the week was Louisiana oyster and linguiça bake, an Emeril Lagasse recipe. The recipe doesn’t call for linguiça—a garlic paprika Portuguese sausage—but that’s what I always use. I know Emeril would approve because he’s …
I spent an enjoyable few hours on Friday afternoon at Fullsteam brewery in Durham, NC drinking half pints of their exquisite brews: sweet potato lager (both regular and sour-mashed), persimmon winter ale, accompanied by cookies from South Durham Confection Company created specifically for this brew (what a match, swoon), and hickory-smoked porter. Sean Wilson, Fullsteam’s …
Grabbing the Gusto 