For Labor Day Weekend this year, we returned to New Buffalo, MI for Lobster Mania Part 2. Returning home with our two beautiful lobsters my aunt suggested this twist on escargot. The result… a garlicky explosion of seafood & cheese with each and every bite.
This dish was inspired by a recipe we found in Stephanie Izard’s ‘Gather & Graze’ cookbook. Hers calls for squash blossoms for the casings; however, not being able to find any we swapped them out for jalapeños.
Napa is known around the world for its exquisite wine and food. While visiting my mom and sister this week, we dined at three recommended restaurants, enjoying the farm-to-table cuisine, and were inspired to create our own fine dining experience at home, Napa-style.
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.