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

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Nov 26, 2016

Madam Mesquite Crabcakes w/ Texas Pete Aioli

Crabcakes:

Combine all ingredients and make into 3 oz vakes. You should get about 5 cakes per pound. Heat an 8” saute pan on medium, with 1/3 cup of soybean

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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

Prepare pastry:
Stir all ingredients with fork until firm and not sticky, adding a little more flour if necessary. Set aside. These will be cooked separately in a medium size

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