I had never tried fish pie until making this one after it was recommended by a colleague of mine from the UK. The fluffy potato crust and smoky flavor of the haddock really stood out in this dish. Having eaten it three days in a row now for lunch, you can say I’m a fan of the fish pie.
Birds were circling above as we took the photo for this one. At least this time I knew better than to turn my back on them before snapping the photo (see 5-4 scallops). Rappahannock, Royal Amethyst, Kumamoto Jewel and Blue Point oysters make up this tasty assortment of bivalve mollusks; each having a unique flavor profile that pairs nicely with the spicy aioli.
Fragrant lemongrass, rich coconut milk and spicy Thai chilis are the key ingredients that form the basis for this broth; with tasty, plump mussels tossed in for an absolutely irresistible, culinary creation.
Last recipe we did ceviche in lime juice. This time we tried lemon. How do you like dem apples?
While living in Lima, Peru, Amanda & I fell in love with the country’s classic seafood dish, ceviche. This recipe comes from the world-famous Peruvian restaurateur and chef, Martin Morales, and his colorful cookbook: Andina.