Latest Seafoods

 

New England Clam Chowder

Thursday, January 5th, 2012

This great hearty soup is simple to make, the thicker the better. Putting tomatoes in this chowder was so frowned upon in New England that back in 1939 a bill was passed that made it illegal to put tomatoes in clam chowder.

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Shrimp Scampi

Thursday, December 15th, 2011

This shrimp dish is quick easy to make and oh so delicious. It can be served as a main dish or as an appetizer on special occasions.

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Seafood Stew (Cioppino)

Wednesday, December 14th, 2011

Great fish stew that originated back in the mid 1800s. Not at all difficult to make and very forgiving on the types of ingredients you are using.

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Linguini and Salmon with Roasted Red Pepper Sauce

Thursday, November 3rd, 2011

The red pepper sauce is a great alternative to your usual tomato sauce. The little bit of heat from the red pepper flakes is a very nice touch.

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Swordfish Oreganata with Roasted Parmesan Tomatoes

Wednesday, November 2nd, 2011

Everything about dish goes together really well, from the fish with the Oreganata curst, the tomatoes, garlic, and of course the Parmesan cheese. This is also a very easy recipe to make!!

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Creamy Lemon Garlic Shrimp over Pappardelle

Thursday, October 13th, 2011

Lemon garlic and creamy flavors umm!! The wide pasta in the pappardelle give it such a great bite they fill your mouth nicely bringing the flavors to a full satisfying encounter.

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Fish In Spicy Tomato Sauce

Tuesday, October 11th, 2011

Fish In Spicy Tomato Sauce Brazil All Year Round Dinner

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Roasted Salmon and Grape Tomatoes with Braised Fennel

Wednesday, September 14th, 2011

Very fresh tasting salmon recipe, the braising of the fennel subdues the anise flavor with the lemon and olive oil making it come alive.

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Fried Calamari

Thursday, August 4th, 2011

Deep fried calamari are one of everybody’s favorite appetizers make sure to make plenty with a lot of marinara sauce on the side.

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Crab Cakes

Wednesday, July 13th, 2011

These crab cakes can be made 1 or 2 days ahead of time. They can also be made well ahead of time but they must be forzen no more than 3 months.

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