Summertime Treats

A great weekend working and laying down some new video (details are coming; patience!). What to do with some leftover grilled shrimp and scallops? So fresh, tender and scrumptious; hhhmm-how about a seafood salad? Combine the leftovers with a homemade roasted garlic and herbed mayo, fresh garden tomatoes and avocados. Simple, vibrant flavors; pleasing textures…

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Foods for Lower Blood Pressure

For years I have written on the dietary salt myth*. In a nutshell, it seems taken as conventional wisdom and irrefutable scientific fact that reductions in dietary sodium lead to significant reductions in blood pressure and improvement in cardiovascular mortality and morbidity from things like heart attacks and strokes. Yet despite almost 50 years of…

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More than Corned Beef and Cabbage

  Contrary to popular belief, Irish cuisine is so much more than potatoes  (not even native to Ireland) and corned beef and cabbage. The cuisine of the Emerald isle is a cornucopia of delectable offerings from both land and sea. So this St. Paddy's Day, why not try something as exciting, innovative and as truly…

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Whisky Cured Salmon

It's a pirate's life for me. Surf, sun,  sea and salt; especially when my salt tablet is topped with whisky cured salmon. We may not live by bread alone, but bread and this salmon mixed with shallot, parsley, lemon juice, tomatoes and capers-along with a proper gulper- well, yea that just about does it.

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Spicy and Sweet Valentine's Day Treat

When asked what to prepare for a festive occasion like Valentine's Day, I feel the menu should always reflect the theme. So for today look succulent, plump and juicy-but firm; look for spicy with a bitingly fresh zing yet just a touch of pleasant sweetness. That of course, means you're looking for Doc's Garlic Ginger…

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Day Five: Spicy Shrimp Cakes with Mash and Sautéed Green Beans

For Day Five it's a spicy trip to the Chesapeake Bay. Simple sautéed shrimp are elevated with some classic Mediterranean style spices, herbs and a touch of heat. Once the shrimp salad (recipe follows) is finished, form about eight ounces in to four two-ounce patties (reserve the remaining two ounces of salad for ravioli stuffing).  Dredge the patties…

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Day Three:Blackened Grouper Tacos with Salsa, Guacamole and Refried Beans

The day starts with a bowl of just prepared roasted garlic hummus and some piping hot pitas out of the oven. Dinner gets even better with  what was perhaps the bargin find of the week. Grouper is one of my most favorite fishes, however at $17.99 a pound for the fillets it wasn't going to be…

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Thai Coconut Sea Bass over Wilted Asian Greens with Fried Plantains (Tostones)

  Here is an amzingly delicious and healthful meal. A four ounce serving with sauce, greens and a pair of tostones is less than 400 calories. But most importantly it is scrumptously yummy. The sauce can be done ahead of time and adds a flavorburst to a number of other items that can be topped with…

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Truffled Tarragon Lobster (sous-vide) with Roasted Corn Champagne Sabayon Tart-Thermomix Version!

Special thanks to Catherine L from down under! She used this recipe successfully to make the sabayon in a Thermomix device. Below please enjoy the recipe and for our international friends who would like to use a thermomix, here is the variations, courtesy of Catherine L. Enjoy! Truffled Tarragon Lobster (sous-vide) with Roasted Corn Champagne Sabayon…

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The King of Scotland

Peaches are the Queen of the current season. And who better should the Queen accompany than the King? My awesome local fishmonger, Steve, introduced us to a rare dignitary: Scottish King Salmon. Flown in fresh, this king salmon was an awesome beauty. He was allowed a last bachelor's night out as he soaked in a light marinade…

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