Am I the only one who keeps hearing about Lobster Rolls? It is not like they are a new food item because they have been around since the 1970’s. (I don’t know that for a fact, I was an infant and that was the rumor around the playpen.) It just seems to be the sandwich …
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Seafood
Miso Glazed Over Salmon
So technically this is a continuation of my last story about Bok Choy. Well, I guess I’m not continuing the story but I did want to tell you how to make a delicious, miso-glazed salmon to eat with my last blog’s recipe. Miso-whaaat? Is that the exclamation some of you are making right now? Are …
Mussels You Should KISS
I have decided recently that I am in love with muscles mussels. (It has NOTHING to do with my last post, I swear.) There is something about muscles mussels that makes me want to have them around me all the time. I would even dare to say that I dream about devouring muscles mussels. And …
GT Fish & Oyster: Foodie Fun Day #9
On February 29, 2016, I am going to look at the calendar and remember THIS leap year for a couple reasons. First, it was unusually warm for Chicagoland (in the 60’s) and very windy! The other thing I will remember is the lunch AND dinner I ate at GT Fish & Oyster on 531 N. Wells Street. …
Fevered Crab “Casserole”
WARNING: THE FOLLOWING BLOG CONTAINS A WORD THAT MAY BE OFFENSIVE TO SOME OF THE READERS, IF YOU ARE EASILY OFFENDED, PLEASE CLOSE YOUR EYES AS YOU READ THIS POST. Casserole. Yep, I said it and I’m not even going to wash my mouth out with soap. I don’t know why but the thought of …
Crabby Day Salad
Before I write up today’s blog, I must first thank Benny for fixing my script error. I am so lucky that my husband has such brilliant friends! I appreciate everyone’s patience with this problem. I have to admit it made me a little grumpy. Speaking of grumpy (how is that for a segue?), have you …
Influenced and Aroused
In-spire (verb used with a subject) to produce or arouse (a feeling or emotion, etc.) to influence I am frequently asked what inspires me when I cook. The two definitions above help me answer this question. First, I find preparing food to be a very arousing, emotional experience. Aroused, you ask? Yep, that is …
Blueberry Challenge
Every summer I have one conversation with my friends that seems to last at least two months. You would think it would be about the hot weather but it’s not. We talk about blueberries! (Oh no, another post about blueberries.) Apparently when there is an option to go out and pick blueberries everyone feels the …
Spaghetti with Seared Scallops, Fennel and Tomatoes
Living in a small town in the Midwest, there is a challenge finding fresh, quality seafood. Our markets carry a lot of fish but it is usually “thawed” out from frozen. I actually prefer to purchase the flash frozen fish because then I know exactly how long it has thawed and the source of the …
Salmon Hash Hits the Runway
My last recipe post was probably the easiest recipe I have in my binder. Today’s recipe is probably my most involved. Notice that I didn’t say “hardest” because it really isn’t a difficult recipe. It just has a bunch of steps (5 to be exact). The decadence of all of the flavors all on one …