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March 28, 2016

Shrimp and Pineapple Tikka

Bring the flavors of India alive in your kitchen. Indian food is a great palette of flavors and seasoning with exotic spices. To maximize the flavors, start with whole spices and toast, then ground.

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March 17, 2016

Fish Poached in White Wine with Caper and Tomatoes

Just about any type of fish is good for poaching. Salmon, tilapia, perch and cod are a few of my favorites. In my recent cooking class we used snapper and it was delish.

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Almond Crusted White Fish

Pan frying works very well for dry, firmer white fish like flounder and halibut. Lightly breading the fish helps keep in the juices, making the fish more moist.

We used Tilapia in cooking class and it worked very well. Tilapia is a flaky white fresh water fish. It is low in fat and has a very mild flavor.

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Salmon with Cornbread Stuffing

The stuffing is used in this recipe is very similar to the stuffing I use to stuff my Thanksgiving turkey. The Lemon Allspice Jus tops off the dish adding so much flavor.

Salmon is a firm, pink fish that is high in fat with a rich flavor. It is a good choice for grilling, baking and poaching.

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Cooking Fish Easy as 1-2-3

The most common mistake made when cooking fish is over cooking it. You can always increase the cooking time but you can't reverse overcooked food.

This was the first tip I gave class participants who attended my fish class. Other tips included how to successfully saute, bake and poach fish and the best fish for each technique.

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December 11, 2015

Pan Seared Salmon with Lemon

This quick and simple dish can be served as the entrée or as an appetizer. When possible select wild caught salmon for enhanced flavor and superior texture.

Though salmon is high in fat it is the healthy Omega-3 oils. Salmon is also high in protein and a rich source of vitamin A and B.

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November 06, 2015

Parsley Shrimp Skewers

Serve shrimp for dinner tonight. It is a delicious, smart, and quick way to get a good meal on the table after a hard day at the office.
Serve over fresh spinach with an orange vinaigrette.
See my suggestions for making this your own.

Serve with a lightly oaked Chardonnay

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October 16, 2015

Lemony Grilled Shrimp Salad

This is a recipe from Cooking Light. It is fast and simple and delicious.

Purchase shrimp that smell fresh like the ocean. Any size shrimp will work. Sometimes the smaller ones have more flavor because they usually come from colder water.

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October 02, 2015

Salmon and Havarti Dill Quiche

Boar's Head Havarti Dill is the perfect cheese for this Salmon quiche.
Havarti is a rich and buttery, semi-soft cheese that melts into wonderful creamy goodness.
Another appetizer idea:
Save a piece of the salmon, divide among several slices of toasted bread, top with a slice of Havarti Dill. Place under broiler long enough to slightly melt the cheese. Enjoy!

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September 02, 2015

Linguine with Scallops

Scallops are bivalve mollusks that are generally classified into bay and sea scallops. Bay scallops are tiny averaging about 100 per pound. Their meat is sweeter than that of the sea scallop. Sea scallops average about 30 per pound. They are not as tender but they are sweet and moist.

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August 17, 2015

Jalapeno Encrusted Cod

Cod is a very mild salt water white fish that can be as large as 100 pounds. If properly prepared, the jalapeno peppers will provide great flavor and won't overpower the delicate flavor of the fish.

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July 24, 2015

Basil Encrusted Salmon in a Grand Marnier Sauce

This recipe uses left over Basil Encrusted Salmon from a previous night's dinner. You can freeze the salmon and use next week or refrigerate and make the sauce within a few days.
Since the salmon is coated with basil pesto, the preparation for the sauce is simple.

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February 25, 2015

Shrimp Risotto

I ate the best Shrimp Risotto in Italy, that was until I made this one. They are very different but both are loaded with layers of flavor.

Risotto is made with Arborio rice and takes a little time to develop the right texture, but totally worth it so get to it!

Pair this dish with an Italian white Soave. The wine is crisp and fruity but yet light enough to compliment the flavors in the risotto.

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November 10, 2014

Grilled Salmon with a Beer and Dijon Mustard Glaze

Salmon is a firm fish high in fat, making it a great choice for grilling. Since it is high in protein, omega 3 fatty acids and vitamin D, it is also a healthy choice. Choose wild caught salmon for the best flavor.

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Shrimp deglazed in a white wine sauce served on herbed puff pastries

If you're looking for something quick, simple and delish this recipe is the one. You can have dinner on the table in 20 minutes.

Shrimp are low in fat and calories. I always select U. S. wild caught grayish white shrimp for their firm texture and delicate flavor.

The deglazed shrimp could also be served over angel hair pasta with Parmesan cheese.

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November 09, 2014

U T Cooking Class

Another successful hands on cooking class at the University of Tennessee. The students jumped right in and looked like professional chefs. We all had a great time and there were no left overs so it must have been good.

On the menu:

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Rock Salt Roasted Shrimp with Lemon Dipping Sauce

This is a go to recipe any time you are hungry for shrimp. The shrimp cook perfectly and taste like shrimp instead of heavy seasonings and sauces. I prefer wild caught white shrimp for their firm, delicate flavor. They are caught between March and November and the U. S. follows the strictest guidelines.

I featured this recipe at our November cooking light dinner club. Each dish we serve is a recipe from Cooking Light Magazine.

Shrimp are low in calories and high in protein, vitamins and iron. The latest research suggests that the benefits of eating fish far out weigh the risks.

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August 21, 2014

Salmon Cakes

Some may use canned salmon when making salmon cakes but it is so much better and very simple to cook fresh salmon or here's an idea- when you have salmon for dinner be sure and save enough to make salmon cakes the next day.

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May 05, 2014

Baked Shrimp Scampi with Bread Crumbs

Each group created their own dish by adding more breadcrumbs or less garlic butter, some even added a little extra wine. How could you go wrong? And I tasted every rendition and they were all delicious.

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February 21, 2014

Tuscan Rubbed Seared Tuna with Tomato Chutney Sauce

If you hear the word tuna and think of a can then you are totally missing out on what tuna is and should be. Tuna has a rich flavor and a firm, flaky and tender texture. Sashimi is the highest and freshest quality.

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December 16, 2013

Basil Pesto Encrusted Salmon reposted

I've tried several salmon recipes over the years and most of them have been really good. But I wanted to try something different so I decided to create my own. Going with what I had on hand, I rubbed the salmon with a little lemon and fresh cracked black pepper, then coated it with basil pesto and cooked it on the grill.

I opened a bottle of Saved Rosé wine from California and it was an amazing pairing.

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November 25, 2013

Lobster Bisque

Serve something different during the Holidays but be aware, lobster prices are soaring due to its ever increasing popularity. If you take the time with this recipe though you can create amazing flavor with two medium to large lobster tails.

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November 16, 2013

Scallop Stuffed Roasted Red Peppers with Pesto

This is a great combination of flavors with scallops, roasted red pepper and pesto and the end results make a beautiful presentation. Place on a colorful platter to serve.

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November 06, 2013

Stir Fried Shrimp in a Tangy Thai Garlic Sauce

The marinade for the shrimp is a combination of oyster, fish and soy sauce with a hint of sweet and sour. Oyster sauce is cooked down oyster juice that is caramelized for added flavor; the flavors work very well with the shrimp.

The shrimp can be served with noodles or rice.

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August 30, 2013

Salmon and Seasonal Veggie Quesadilla

Quesadillas, made with tortillas can be filled with just about any ingredients. I wanted to try something different for my cooking class and this turned out to be very flavorful. The salmon is prepared in advance with a spice rub making it a simple, time saving appetizer or meal.

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August 14, 2013

Red Pepper Bisque with Citrus Crab Salad

This soup can be served with or without the salad, or the salad can be served on the side. Either way the colors and textures offer a rich and delicious dish.

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July 11, 2013

Stir Fried Noodles with Shrimp, Chiles and Lime

This is one of the most popular dishes from Thailand. Thai food doesn't have to be hot so you can control how much heat you want by adding more spice.

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Stir Fried Noodles with Shrimp, Chiles and Lime

This is one of the most popular dishes from Thailand. Thai food doesn't have to be hot so you can control how much heat you want by adding more spice.

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May 26, 2013

Coquilles St. Jacques

Coquilles St. Jacques is a French dish that consists of scallops in a creamy wine sauce topped with bread crumbs or cheese browned under the broiler. This recipe is best with bay scallops. Bay scallops are generally found on the East coast and are smaller and sweeter than sea scallops. They average between 80-100 per pound.

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January 02, 2013

Lime Pepper Encrusted Salmon

This is one of my new favorites. I made it for dinner the other night and added left over rice with chopped hazelnuts and bacon bits. It was delish.

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September 27, 2012

Crab Stuffed Portobello Mushrooms

Portobello mushrooms are large enough to make a meal out of just one. Cremini mushrooms are the smaller version and also work great for this recipe. You can either grill these or roast them in the oven.

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September 24, 2012

Prosciutto-Wrapped Scallops with Romesco Sauce

Romesco is a popular sauce in Spain. It consists of finely ground tomatoes, usually sundried, red bell peppers, onion, garlic, almonds and olive oil. It is usually served with grilled fish or poultry.

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Maui Style Fish Tacos with Chipotle Slaw

The sweet pineapple cools down the chipotle slaw and creates a creative take on one of my favorite taco recipes. I like the fish grilled it can also be pan sautéed.

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March 04, 2012

Alder Planked Salmon with Asian Lime Sauce

The first time I ate Salmon cooked on an Alder wood plank was in Seattle Washington. It was one of those meals that you left you with the feeling that something wonderful just happened. It is hard to explain, you just have to experience it. To my amazement several months later I saw a recipe in Cooking Light magazine for Alder Planked Salmon. It is without a doubt my favorite recipe for cooking Salmon.

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January 08, 2012

Spanish Paella

Since paella is one of Spain’s most popular dishes it is fabulous that it pairs so well with Albarino, a Spanish wine.

Saffron is one of the most costly spices but a little goes a long ways

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December 14, 2011

Mandarin Shrimp Crepes

Crepes can be home made or store bought, either way this recipe is simple to make. The sauce provides the flavor base and the Mandarin organges add a burst of flavor and color appeal.

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December 11, 2011

Chicken, Shrimp and Sausage Stew

Serve this stew with some crusty bread and a chilled bottle of Sauvignon Blanc. Follow with curly endive salad, and baked fruit for dessert

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November 07, 2011

Moroccan-Spiced Crab Cakes with Cilantro Orange Dressing

There may be lots of ingredients in this recipe but the flavor profile is worth it all.

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September 09, 2011

Sherry Deglazed Shrimp & Scallops

If you have a busy schedule and you need a fast, simple and delicious meal try this. Serve the shrimp and scallops over angle hair pasta with pesto and add fresh garden peas or steamed broccoli as a simple side. You can also make this recipe with just shrimp or just scallops.

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July 25, 2011

T. G.'s Tuna Salad

Fresh tuna is best for this salad and a great way to use what you couldn’t eat from last night’s dinner. But when in a pinch, canned tuna will do. If packed in oil the tuna will have more flavor but I prefer canned tuna in water for less calories.

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July 24, 2011

Chile Ginger Grilled Tuna

Fish is so easy to prepare and it doesn't take very long to cook. The heat in this dish is cooled with a fresh mango salsa or a sour cream dipping sauce

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June 11, 2011

Mahi Mahi BLT

The refreshing bursts of fruits and wildflowers in a Kendall Jackson Chardonnay will pair nicely with the basil and mayonnaise dressing in this seafood remake of the traditional Bacon, Lettuce, & Tomato (BLT). Enjoy!

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April 18, 2011

Encrusted Sea Bass in Truffled Wild Mushrooms

Truffle oil can be expensive but a little goes a long way. There are black and white truffles and they are different so know what you want your final dish to taste like before you pour.

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January 14, 2011

Smoked Salmon Quiche

Quiche can be served for brunch, lunch or dinner and this quiche is a delicious choice. Add a salad for a complete meal. It also makes a wonderful appetizer, just serve with a dry California Chardonnay, a perfect pair.

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November 15, 2010

Shrimp & Scallop Ceviche

There are many recipes for ceviche but this one has a few new ingredients added for color and flavor. The citrus juices cook the seafood so you don't have to, cooling down warm summer nights.

Pairs well with a citrusy Pinot Gris- Italian style

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September 26, 2010

Mediterranean Clam Chowder

I call this Mediterranean Clam Chowder to escape the scrutiny given clam chowder with tomatoes. According to some, adding tomatoes to clam chowder was frowned upon to the point that the Maine legislature introduced a bill in 1939 making tomatoes in clam chowder illegal. I am so glad that today we can eat clam chowder with tomatoes because this recipe is yummy.

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Pecan and Cilantro Crusted Halibut

Halibut is a wonderful fish, mild, light and flaky. It tends to be dry when overcooked so follow these instructions for the best results.

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Crab Cakes with Cilantro Lime Aioli

Don't cover up the great taste of crab with a lot of bread filling. This recipe uses cornflake crumbs or breadcrumbs only on the outside so that you get mostly crabmeat on the inside.

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August 16, 2010

Smoked Salmon Quiche

I first time I enjoyed this dish was at one of our wine dinners and I loved it. Since then I have made it several times. It was paired with Cakebread Cellars Anderson Valley Chardonnay. The quiche and wine were both richly textured, the wine with the perfect balance of acid and fruit complimented the smokey salmon and creamy filling.

Quiche can be served for brunch, lunch or dinner or add a salad for a complete meal. It also makes a wonderful appetizer. See my tips for baking tips

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June 08, 2010

Shrimp with Caribbean Rum Barbeque Sauce

Remember Bubba in the movie "Forrest Gump" listing all the many ways shrimp can be prepared? Well, I have one more: serve it with a delicious Caribbean Rum Sauce!

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June 06, 2010

Beer Batter

A batter is usually made with flour, eggs, and milk but this recipe uses beer. A beer batter is very popular for fish especially cod, haddock, perch or any fresh water fish. The food is dipped into the batter then immediately placed into the hot oil. When deep frying any food, a crisp crust with a moist inside is the goal. The cooking process is usually short so the food you select should be tender.

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Recipe: Pan Seared Sea Bass with Lime Pepper

Developing the flavor, color and aroma doesn’t have to be difficult, but it does take practice. A wonderful dish can be as simple as sautéing food with a few spices and herbs. Get started with my Pan Seared Sea Bass with Lime Pepper. This recipe will save time and money and you'll be asking how so few ingredients could taste so wonderful.

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April 30, 2010

Recipe: Grilled Shrimp with Garlic Lemon Butter

Shrimp and pasta go exceptionally well together, and I often serve shrimp with angel hair pasta, nicely cooked al dente. The secret, though, is in how you prepare the shrimp! How does grilled with garlic lemon butter sound?

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Recipe: Thai Seafood Soup

Thai food has its own delicious taste and flavor, and Thai Seafood Soup is a beloved classic. I use shrimp in my recipe though the soup is often also made with all sorts of other seafood items.

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