Pan Fried Abalone Growing up on the coast of Northern California I so fortunate to have access to fresh abalone. It’s considered a culinary delicacy for good reason. When prepared correctly, it is mouth watering, tender and buttery. And when it’s not prepared correctly, it can be like dining on a Michelin tire! The key is to pound it to just the right thickness and to make sure you don’t overcook it....
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Duarte’s Crab Cioppino www.duartestavern.com source: NPR.org 2 1/2 pounds fresh cracked Dungeness crab (your fishmonger/butcher will crack the crab for you) 12 cherrystone clams 12 jumbo white prawns 8 oz. cod 1 cup clam juice 1/2 cup dry white wine Cioppino sauce (recipe follows) To assemble: Place half the sauce in a 5 quart roaster or Dutch oven. Place crab in next, then clams and prawns, clam juice, and wine. Pour rest of...
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2 pounds of shrimp (butterflied – either leave whole or chop) 1 pound of sea bass (½ inch cubes) Juice from 4 limes Juice from one lemon 2 medium tomatos, diced 1 small white onion, finely chopped 2 small yellow and red sweet peppers, chopped 2-3 jalapeños or serrano peppers (more if you like it spicy), chopped 3/4 cup cilantro, washed and chopped 1 teaspoon of olive oil salt and pepper to taste lettuce leaves In a large...
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Seafood Salad w/Lemon Grass, Mint, Chili-Lime Dressing I never know where I’m going to find a wonderful new recipe to add to this collection. This one was discovered on a Facebook page for a Foodie group in Chicago. They have a group that meets and prepares dinner together. This recipe was made for their April event that focused on Thai cuisine. A member named Kin Lui prepared this dish for their group and it...
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Recipe and Photo by Chef David Wells www.grandmadave.com When you grow up on the coast, enjoying a great seafood chowder is part of the lifestyle. The expectation that it isn’t just good, but exceptional goes with the territory. Several of my high school friends went on to become very accomplished chefs. It’s not surprising as growing up in the wine country and by the sea can be very inspirational. One of...
Read MoreMoules Fromage Bleu Growing up on the Mendocino Coast, we would pick mussels off of the rocks and steam them in wine on the beach. Our recipes were not very inventive, but the mussels were always delicious. Last night, I was watching Bobby Flay’s TV show Throwdown on the Food Network and was inspired to make the featured dish – Moules Fromage Blue (Mussels with Bleu Cheese). It looked amazing and it was no surprise...
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