Jump to Recipe Growing up I had my fair share of squid. Not just fried calamari, but simmered in red sauce, served atop angel hair pasta, and my personal favorite, Italian Calamari Salad. Growing up Italian seafood was in abundance in my home because we adored it in our house. As I got older and dined…
Category: Sexy Seafood and Fish
Spanish Style Mussels with Chorizo
Jump to Recipe I love seafood and fish. I feel so healthy and light when I eat it. It just feels right for my body. I have a fondness for mussels that began early in my childhood as my mother, and I loved Spicy Mussel Marinara and I couldn’t get enough when she made it…
Oven Poached Stuffed Flounder
I adore fish and seafood, and I find myself eating fish and seafood three times a week, perhaps more in the summer, as everything just tastes fresher in the summer for some reason. I have been making this dish for a long time, since it is by far one of the tastiest and easiest no…
Salmon Burgers with Beurre Blanc Sauce
One of the things I perfected a long time ago were sauces, long before they were a must for Culinary School, I taught myself how to make some pretty traditional ones, reading old cookbooks and good old trial and error, dating my old ass, long before there was internet, and you could Google and YouTube…
Portuguese Style Clams with Garlic & Chorizo
I absolutely love Portuguese food. The seafood, the chorizo, the flavorful broths, oh and don’t get me started on Paella or Mariscacada! One of my favorite appetizers to have when I go out for Portuguese food is the garlic clams! I just love the way the clams are steamed in the rich broth. When I…
Italian Calamari Salad
I love squid or calamari if you will! Now growing up I had this salad quite a bit or my Dad would make squid in a spicy red sauce and we would have it served over linguine. Both equally delish! It wasn’t until I was in my 20’s that I began eating fried calamari. Now…
Flounder En Pappilote With Garlic Butter and Spinach
I love fish, and making it En Pappilote, which simply means in foil in French. Baking it this way yields a tender, flaky, incredibly moist and delicious fish. I am technically using parchment paper, but foil would work. These little packets of white fish goodness are not only quick and easy, but healthy as well. …
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