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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Entree
Cold 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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Entree
Crawfish 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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Appetizer
Grill-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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Entree
Grilled Striped Bass
by Chef Ryan Hardy Served with heirloom tomatoes and a fresh 7-herb salad
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Appetizer
Littleneck Clams
by Chef Ryan Hardy Served with a fresh bean salad and onion pickle
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Soup and Stew
Lobster Stew with Vegetables
by Chef Jean Soulard Lobster stew with turnips, carrots and zucchini garnished with fresh chervil
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Entree
New Potatoes and Clams
by Chef James Walt With crusty bread and a green salad this dish makes a delicious light lunch
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Entree
Pan Seared Sea Scallops
by Chef Dieu Ho Pan seared sea scallops with crab, sweet pea tip and Yukon gold potato hash in a lemon thyme butter sauce
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Entree
Red Snapper and Sugar Snap Peas En Papillote
by Chef Ellen Ecker Ogden Red snapper and fresh sugar snap peas cooked en papillote.
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Entree
Roasted Wild Spring Salmon
by Chef Jody Adams Roasted wild spring salmon with asparagus, peas, ramps and favas, with savory sabayon
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Entree
Salmon Fillet with Sea Urchin Risotto
by Chef Dieu Ho Chinook salmon served with sea urchin risotto, tossed greens and lemon verbena oil.
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Entree
Salmon Salad Sandwich
by Chef Michel Nischan An unexpected way to use mesclun lettuce
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Entree
Seafood Primavera
by Chef s Jack and Rocco Collucci Pasta with scallops, clams, tomatoes, mushrooms and squash
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Entree
Spicy Broccoli with Garlic, Red Pepper and Shrimp
by Chef Jasper White A simple broccoli and shrimp sauté
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Entree
Bacon-Wrapped Scallop Tournedos with Summer Succotash
Recipe contributed by Chef Chris Schlesinger; These flame-grilled giant scallops are wrapped in bacon with corn, lima beans and tomato…
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Entree
Baked Plaice
by Chef Darina Allen Served with herb butter