Seafood can be a little intimidating so choose whatever type of fish or shellfish your comfortable with here. The dried fish in this dish really makes the broth flavorful and gives it a rich umami flavor. Don't forget to add a touch of mezcal for some smokiness!
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The idea for this recipe comes from our constant thoughts about food from New Orleans. We can’t get that Cajun flavor out of our minds. The recipe is pretty simple – grilling kebabs, toasting buns and assembling. There will be many more versions of these kebab dogs to come!
Mussels are a great meal because they are cheap, easy to cook, and can be paired with almost anything. Duck and fennel go perfectly with mussels. We cooked our own duck stock then paired it with white wine and vegetable stock. In went the homemade duck sausage and fennel. This was the perfect way to break in our brand new kitchen.
Danny and I were thinking about how we should cook something other than just BBQ this past weekend. We couldn’t part totally without that grilled flavor so we decided to grill some lobster tails paired with homemade red curry. Red curry is not something that we usually eat so when we set out to make our own we made sure to buy some canned pastes at the store to get an idea of the flavors. Luckily we have a great Asian market around us and found mostly all of the ingredients that are in an authentic red curry sauce. It was spicy but the coconut rice we made to go along with it really cooled the dish off. You gotta try this dish!