Category Archives: Fish and Seafood

Source: Grant MacNaughton, Mac’s Fish and Chip Shop 6 servings Authentic British fish and chips consist of a high-quality flaky white fish deep-fried in a thin, crispy batter served on a bed of large, twice-cooked chips (think fat fries). The … Continue reading →

Source: Bon Appetit Grits 1 cup yellow grits (not instant) 1 cup grated sharp white cheddar 1 tablespoon unsalted butter 1 jalapeño, seeded, diced 1/4 cup heavy cream Kosher salt, freshly ground pepper Shrimp 1/2 cup 1/3″ cubes tasso, andouille … Continue reading →

Source: Olivia Restaurant 2 tablespoons olive oil 3 scallions, white parts only, sliced 3 spring garlic, sliced (or 1 clove regular, sliced) 4 ounces fresh chorizo, removed from casing 1 (12-ounce) favorite ale or lager (Recommended: Lone Star beer) 3 … Continue reading →

Source: Craftbeer.com 3 lbs mussels, cleaned and rinsed 2 leeks, thinly sliced up to the loose leafy part 5 cloves garlic, chopped 1 cup parsley, chopped 1 generous Tbsp thyme, chopped 2 lemons, sliced in half for juicing 1/2 cup … Continue reading →

Source: Not My Mama’s Meals ROASTED FRIES: 4 medium sweet potatoes, skin-on, cut into French fry strips 2 teaspoons canola oil 1 teaspoon paprika 1 teaspoon sea salt 1/4 teaspoon black pepper Zest of 1 orange BEER BATTER: One 12-ounce … Continue reading →

Source: Bobby Flay – Cooking Channel Yield:4 servings Spicy Chips: 2 tablespoons kosher salt 1 tablespoon ancho chili powder 1 teaspoon chili de arbol powder 4 large baking potatoes, like russets, about 3 pounds Canola oil, for frying Chopped cilantro … Continue reading →

Source: All About Beer Holiday Fare Cookbook – 2005 Yield: 2 main courses 1 ounce cooking oil 10 jumbo scallops, patted dry 8 ounces dopplebock 12 black olives, coarsely chopped 1 medium anchovy filet 1 tsp garlic, chopped 1 oz capers 2 tbs … Continue reading →

Source: Chile Pepper Magazine, February 2003 Chef Kai  Peyrefitte, executive chef of the San Diego Hilton at Harbor Island, calls this the “backyard barbecue” of Cajun cuisine.  Typically, the finished stew is poured onto a long, newspaper-strewn table for guests … Continue reading →

From: Cooking with Elise 1.5 pounds cod or other white fish Beer Batter (see recipe below) 12 small corn tortillas 1 cup of thinly shredded green or purple cabbage (or why not both) Chipotle Tartar Sauce (see recipe below) Chimichurri … Continue reading →