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Posted on Apr 24, 2012 in
From Gaff to Plate
By Steve Black
We’ve had a lot of local, social groups here at the hotel lately, and while this bistro salad recipe is nothing completely out of the ordinary, it is always popular — and worth writing about because it allows you to change or add to the recipe in so many ways. The following serves four. Read More
Posted on Mar 27, 2012 in
From Gaff to Plate
By Steve Black
Cook your catch with chef Steve Black Read More
Posted on Mar 5, 2012 in
From Gaff to Plate
By Steve Black
Being located in San Diego, we have always served fish with our own style of Vera Cruz sauce. It's a clam-juice-and-tomato-based sauce with our own twist on seasonings and vegetables, and it is always very popular. You can use any kind of fish and it is best served with rice. The following recipe serves six.INGREDIENTS:6 6-ounce halibut fillets6 U-10 dry-pack scallops, split in half1 TBSP of your favorite seasoning mix2 TBSP extra virgin olive oil2 cups clam juice¼-cup tomato pasteChopped garlic (as much as you like) Read More
Posted on Feb 1, 2012 in
From Gaff to Plate
By Steve Black
A recipe for a delicious shrimp and scallop pot pie... Read More
Posted on Jan 18, 2012 in
From Gaff to Plate
By Steve Black
Pepper roasted salmon & red quinoa with seven roasted winter vegetables Read More
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