Theme: Seafood
How about seafood tonight? Need some ideas? Look no further then our list of recipes for appetizers and entrees inspired by the catch of the day!
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EntreeHorseradish-Crusted Bass with Borscht Broth
Ed Brown's recipe combines classic ingredients to create a flavorful bass dish with a borsht broth made with beets. Complete the dish with…
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EntreeUpdated Herring In Parchment Paper
Once upon a time, there were little "appetizing" stores that sold more kinds of pickled and smoked fish than one believed existed. View…
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AppetizerSmoked Salmon Roll-Ups
A recipe for an untraditional salmon "roll-up" with goat cheeses from Jean Louis Palladin of the Napa Restaurant in Las Vegas.
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EntreeJewish Pizza
Wolfgang Puck's interpretation of the classic pizza.
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EntreeStuffed Trout with Scallops Tartar
Chop the scallops into small pieces and mix them with the shallots, 1 tablespoon dill, and lemon juice. Add salt and pepper to taste.…
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SaladEnsalada De Bacalao (Salt Cod Salad)
by Chef Aaron Sanchez Cod served with onions, scallions, cilantro, avocado, and tomatoes in a lime juice and garlic dressing
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EntreePacific Rockfish with Edible Flowers
By Chefs Ed Tuson and Sinclair Philip Pacific rockfish and steamed nasturtium flowers with tuberous begonia vinegar and pansy oil
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Soup and StewPea-Cucumber Gazpacho with Curried Scallops
by Chef Ming Tsai Chilled English pea-cucumber gazpacho with curry-tea-spiced scallops and pea shoot salad
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EntreeSlow-Roasted Salmon with Melted Cabbage
by Chef Michael Schlow Slow-roasted salmon with melted cabbage, smoked bacon and carrot-juice reduction.
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EntreeCold Salmon with Black Sesame Crust and Herb Mayonnaise
by Chef Jacques E. Haeringer A homemade mayonnaise prepared with extra virgin olive oil and fresh herbs is delicious and nutritious
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EntreeCrawfish and Dill Pizza
by Chef Horst Pfeifer Pizza with a roasted-garlic base, topped with crawfish tails, caramelized onons, three cheeses and fresh dill
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AppetizerGrill-Steamed Mussels with Chourico and Texas Toast
by Chef Chris Schlesinger Mussels steamed on the grill with chourico sausage in a white wine butter sauce, served with Texas toast
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EntreeGrilled Striped Bass
by Chef Ryan Hardy Served with heirloom tomatoes and a fresh 7-herb salad
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AppetizerLittleneck Clams
by Chef Ryan Hardy Served with a fresh bean salad and onion pickle
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Soup and StewLobster Stew with Vegetables
by Chef Jean Soulard Lobster stew with turnips, carrots and zucchini garnished with fresh chervil
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EntreeNew Potatoes and Clams
by Chef James Walt With crusty bread and a green salad this dish makes a delicious light lunch