Let’s talk about muscles, errr…I mean mussels. Mussels have the most pronounced flavor of the bivalves (i.e. clams, oysters, scallops, geoducks, mussels). Because of their pronounced flavor many people don’t like mussels preferring, instead, clams, scallops and oysters. We like mussels but we like almost all seafood. This recipe is a wonderful dish and very versatile in its use. Continue reading
Can you say absolutely delicious? That is exactly how to describe this dish! You must try it. Continue reading
This is another of one of those WOW moments in our culinary journey. Continue reading
The combination of anchovies, olives and capers gives this sauce a robust flavor. The swordfish being such a meaty fish is key to holding up to this strong, briny puttanesca sauce. You will like this, I guarantee!
Baby Lady and I have been traveling and working a lot. While it kept me from posting, it did not keep me from eating good food like this beautiful Pork Chop Scarpariello. Continue reading
Cioppino is an Italian American classic. While many people believe the dish originated in Italy, it actually originated in San Francisco and was made famous in the 1850s by Genoese immigrant Giuseppe Bazzuro and his abandoned ship turned Italian restaurant bearing his name. Originally, the dish was a purée of cooked vegetables and leftover fish scraps. Over the years, it has transformed into a luscious stew using local delectable shell fish such as dungeness crab, briny prawns, and sweet small shrimp, along with heaps of clams, mussels, and chunks of flaky fish. All of this is simmered with lots of tomatoes and wine. Continue reading