Turbot Lox with Dill Hollandaise

Turbot Lox with Dill Hollandaise | If you ever find yourself in a fancy European restaurant, you might just stumble upon one of the jewels of the northern Atlantic – the Turbot. This flat fish has a beautiful white color, sears brilliantly, and has a sweet delicate flavor. So what did we do with it? We made breakfast. Yea, you read that right. This is our spin on Lox, which is usually brined salmon on a bagel with some cream cheese and dill. We kept the core ingredient team intact but replaced the captain with Turbot and rested it all on a raft of prosciutto-wrapped asparagus. But that’s not all…

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Orange Butter Salmon

Orange Butter Salmon | We cook a lot of salmon for a reason. Because it’s delicious! But too often you’ll see recipe after recipe treating this little fishy the same way over and over – a little lemon, some herbs – but if you read this blog you know that’s not our style. Not our style at all. We swim this salmon upstream, over the waterfall, and into its own infinity pool to make the celebrity of salmon dishes.   

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Lucky Valentine’s Day Scallops

Lucky Valentine’s Day Scallops | There are some dishes that stop you in your tracks. That make you think about the chef rather than the food. That make you wonder how these ingredients could possibly work together. That simply make you hungry for more…so much more. This is that dish.

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Michelin Star Madeira Gumbo

Michelin Star Madeira Gumbo | For some reason, my parents moved me at a young age from the cold northeast to the hot south – the home of Gumbo. At first, Bruin and I were confused by this dish. It seemed like it was just a bunch of hillbillies standing among the shells of their downed beer cans taking turns stirring a mammoth vat of whatever crustacean they could have possibly beguiled from the depths to join their creepy menagerie. Even so, after a few incredulous years, we decided to give it a try. We made a few tweaks and turned what was once at best a questionable dining experience, into one of our team’s all time favorites.

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The Opah Show

The Opah Show | Hailing from the shores of Hawaii, the Opah has made landfall in our Texas kitchen. It swims long distances all by its lonesome – swimming in schools just ain’t its thing. Because of its workout schedule, it’s one meaty & firm fish so it stands up well to high heats and almost all cooking methods. Heck, it’s even rich in healthy oils and low in sodium! So go grab some Opah and get cooking.

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Coconut Poached Sea Bass + Pickled Peach

Coconut Poached Sea Bass + Pickled Peach | This is my Cast Away dish. Well, that assumes I somehow manage to catch a sea bass and open a coconut on a deserted island. Both of which are highly unlikely. I’d probably just sit there and wait for Wilson to wash ashore so he could snuggle…

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Southwest Clam Chowder

Southwest Clam Chowder | “Yo Mikey, pass me the clam chowda!” Oh, the ole’ memories growing up in New England. As you can imagine, I’ve had a ton of clam chowder. When you come from that neck of the woods it’s practically a right of passage to have 15 bowls by the third inning of…

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Spanked Crab Rolls

Spanked Crab Rolls | You may think you’ve had a Crab Roll before – but were they spanked with spicy sriracha, filled with fresh jumbo lump crab meat, then smothered in a pickled remoulade sauce and served in a buttery toasted bun? We didn’t think so, but we’re happy to oblige.

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Jumbo Crab Tater Tots

Jumbo Crab Tater Tots | Get ready. This recipe is about to make you a hit on game day…and you thought Katy Perry was big. Once you make this one you’ll never look back. Trust us. These are simple crab tater tots rolled in instant mashed potatoes and panko, then quickly fried to crispy perfection. Oh, and then we serve them alongside our quick cocktail sauce, to really make this a winner. 

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Gladius On The Rocks

Gladius On The Rocks | I’m pretty sure swordfish was the only aquatic creature ever attempted to be made in my household growing up. In fact, I can guarantee it. The fam didn’t do too much cooking and all I can remember was a poor fish drowned in acid vinegar. We had to make it…

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Kaiser Fire Shrimp Bowls

Kaiser Fire Shrimp Bowls | Shrimp is cheap, quick and tasty. We all know that. But sometimes that makes us lazy. It’s not everyday you see a unique use of these guys, so we made it our mission to sniff out a cool and delicious recipe!

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Scallop Snowman

Scallop Snowman | Scallops + strawberries + horseradish = brilliance. It’s the secret flavor formula. When you want to sit back and relax knowing you got it right, put these ingredients to work and never look back. Scallop Snowman   Print Prep Time 35 mins Cook Time 1 hour 30 mins Total Time 2 hours 5…

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