Icelandic Cod En Papillote (Parchment Baked Fish Steaks)
Baking fish en papillote is one of my favorite things to make when we have guests over. Mad love to my dear friend Chef Eric for brainstorming this simple, Asian-inspired holiday dish with me over...
Roasted Jumbo Shrimp for a Crowd
If you're entertaining this holiday season, but you're short on time...or just plain don't want to spend a ton of time slaving over the stove, these Baked Jumbo Shrimp are a lifesaver. If your shrimp are...
Spicy Bacon-Wrapped Shrimp
Seriously, guys, this is so easy. It's one of my favorite ways to bang out a delicious, stick-to-your ribs meal on a weeknight. Season the shrimp, cozy a half a slice of bacon around it, and...
Pan-Seared Shark Steaks (Swordfish Alternative)
This pan-seared shark is one of The Angry Chef's old standbys. He introduced me to shark years ago, and it never disappoints. Thick and meaty, shark is a really inexpensive alternative to swordfish.
Sweet & Spicy Coconut Shrimp (Plus, enter to win $2,500!)
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!
How to Cook King Crab
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 stores is already cooked. (It's caught, cooked,...
Roasted Scallops Wrapped in Prosciutto
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 simply, enhanced by a few ingredients and...
Spicy White Pizza with Bacon, Shrimp & Asparagus
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.
Spicy Buttermilk Fried Calamari
http://tweetmeme.com/i/scripts/button.jsI 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. Hid, as in, concealed them. As in,...
12Page 1 of 2