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Recipe courtesy of Cate O’Malley
Mussels, cooked
1-1/2 tablespoons red wine vinegar
1 teaspoon olive oil
1 teaspoon Dijon mustard
Pinch or two of oregano
Salt
Pepper
Combine oil, vinegar, and mustard and stir with whisk. Add salt, pepper and oregano, stir to combine. Add mussels. Toss to coat. Refrigerate for 30 minutes before serving.
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Recipe courtesy of Scott Phillips on Get Your Grill On.
On the stove top, saute a couple of finely chopped shallots and three cloves of minced garlic in a two tablespoons of butter. Cook until soft.
Shuck a dozen large oysters and place in a cast iron skillet or other grill-safe vessel. A […]
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Recipe courtesy of Scott Phillips of Get Your Grill On.
4 tablespoons of olive oil
Juice of one lime
1/2 teaspoon salt
Black pepper to taste
1/4 teaspoon ground cayenne pepper
1/2 teaspoon paprika
Combine the above ingredients in a large mixing bowl. Add one dozen large shrimp (peeled and de-veined) and coat thoroughly. Put shrimp on wooden […]
Recipe courtesy of Michael Chiarello (host of Food Network’s Easy Entertaining), who got it from David Shalleck
Prep Time: 20 minutes
Yield: 3/4 cup
1 can (7 ounces or 200 grams) imported olive oil-packed tuna, drained
1 tablespoon, plus 1 teaspoon unsalted butter, at room temperature
1 tablespoon heavy cream
2 teaspoons balsamic vinegar
2 teaspoons soy sauce
2 teaspoons fresh lemon juice
Sea […]
Recipe courtesy of Pam Anderson, Cooking Light, MARCH 2004
This piquant sauce is perfect over plain white fish. Use freshly squeezed lemon juice for the brightest flavor. Serve with white rice.
3/4 cup fat-free, less-sodium chicken broth
1/4 cup fresh lemon juice
1-1/2 teaspoons drained brine-packed green peppercorns, lightly crushed (I used capers instead)
1 teaspoon butter
1 teaspoon vegetable […]
