Put it on the menu!
My personal favorite happens to be cioppino, an Italian/San Francisco fish soup loaded with fresh fish and a variety of seafood, the broth begging to be sopped up with Italian grilled bread (I like to make mine on the outdoor grill to get some charring.) Whether it is roasted, pan-fried, broiled, or grilled there is an endless variety of fish and as many, if not more recipes to create a myriad of beautiful meals.
This is my spin on the classic Fettuccini Alfredo, pasta dripping with a creamy, cheese sauce. Broccoli is an ingredient in a number of recipes, but I have added roasted bell peppers for sweetness, I love the flavor of pimentos, the pine nuts to add …
This classic French fish stew, with garlicky, creamy rouille toast is a delicate, rich flavored, elegant meal. My cioppino is the Italian version of this dish.
This staple of Creole cuisine embraces the Cajun “trinity”, onion, celery and bell pepper to make a fast, simple, easy rice dish, “kicked up a notch” with my RLK Cajun Spice recipe. Hot!!
This is ostensibly Pesto Pasta with Shrimp & Cherry Tomatoes Recipe, and you can use my Pesto Recipe but here you add beautifully pan seared salmon, I use fresh caught Atlantic. This can also be made replacing the protein with pan seared chicken thighs or …
