This is my appetizer entry in the Breakstone’s Battle of the Kitchen Bloggers! Check out what Food Network’s Sandra Lee thinks of my recipe! Plus, you can vote and enter to win a grand prize of $2,500!
OK, so that’s sort of a trick title. “How to Reheat King Crab” would be more accurate. In the U.S., almost all the King Crab you’ll find in…
I’m pretty sure I’d be tempted to eat almost anything if you wrapped it in bacon or prosciutto. This is my take on the classic appetizer, bacon wrapped scallops. This recipe swaps in prosciutto, bacon’s paper thin, salty cousin, which practically guarantees that your scallops will always come out of the oven wearing a crisp little coat.
I get a lot of questions about how to properly cook shrimp and seafood. In a lot of cases, fresh seafood is at its best when it’s prepared…
For this pizza, you build layers of flavor by quickly sautéing the shrimp in a little bit of bacon fat and freshly cracked black pepper. The bacon adds a subtle smokiness that pairs really well with the asparagus.
I probably shouldn’t tell you this, but I was the kind of kid who hid her lima beans behind the couch so she didn’t have to eat them….
Hands down, this is our favorite way to prepare catfish: Cut into chunks, coated with spicy breading, then shallow fried ’til golden brown.
We’ve been pining for summer weather here in Boston. It’s been cold, dreary, and drizzly for days. This pasta salad is like a little dose of summer—it’s cool, creamy, and an absolutely fabulous thing to bring to a picnic or barbecue. Assuming, that is, that the sun ever comes out.
Mussels are very forgiving to cook. They come with a built in timer. When they open, they’re done. It’s really that easy. These mussels cook up in no…
So simple. So yummy. There are a zillion recipes out there for pan-fried scallops. This is one of mine. The fresher my ingredients are, the less I usually…
The Hungry Mouse
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