The shells, made in the U.S., are a blend of heat resistant organic materials that are molded and finished by hand so each shell is unique.
But you don’t need to fly across the pond to enjoy fish and chips… it’s easy to make at home…
By Mike Stines, Ph.B. I truly enjoy oysters… fried oyster po’boys, grilled oysters, oysters Rockefeller, Devils on Horseback and the best – raw on the half shell with a spritz of fresh lemon and a dash of hot sauce or with a mignonette or cocktail sauce. But opening oysters is difficult and a good way to impale your palm with …
This spicy butter will perk up any seafood dish…
We don’t usually think about grilling pickled peppers, but for some reason they turn out great. Just remember not to over-grill the peppers or they may blacken on the outside. Note that although some commercial cherry peppers are called “hot” by the manufacturers, they are usually rather mild. This recipe is reminiscent of the wonderful canned stuffed jalapeños from Mexico–in fact, this recipe works with pickled jalapeños as well.
Anchos are the dried chiles I use most for they have the best balance of fruity, spicy and earthy flavors. Ancho powder gives this glaze its appealing brick-red color and warm—not fiery—flavor. I definitely find that tuna needs intense flavors, like orange and allspice, to lighten it up and show off that meaty texture.
The key to preparing salmon this way is to make certain that your smoke is rather cool, about 100 degrees. If it is warmer, decrease the smoking time. This recipe takes a fair amount of time, but most of that is spent waiting rather than working. The selection of sauces served is up to the cook, so feel free to experiment. A horseradish sauce will work also. The salmon can also be served on bagels, as pictured here. Note: This recipe requires advance preparation.
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