Recipes
Nov 26, 2016
Grouper & Sea Scallops with Chablis Dill Sauce
Chablis Dill Sauce:
In medium saucepan over high heat, add all ingredients except dill, cream and butter. Bring to boil and reduce until almost all liquid is evaporated making sure
Nov 26, 2016
Madam Mesquite Crabcakes w/ Texas Pete Aioli
NC Catch Chef Ambassador Keith Rhodes adds a hint of ginger to his meaty crab cakes. Duke's mayonnaise and Texas Pete hot sauce go into the aioli garnish.
For the
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Sep 19, 2016
Clams with Guajillo Chile & Chorizo
Cut the stems off the dried chiles and discard, but keep the seeds. Cut the chiles into 1 inch pieces and put into a small pot with the tomato paste,
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Sep 19, 2016
Stewed Shrimp with Pastry by Sharon Peele Kennedy
Prepare the pastry dough: Stir all ingredients with fork until firm and not sticky, adding a little more flour if necessary. Set aside. These will be boiled separately later in
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