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Posted on Jun 11, 2008 in
From Gaff to Plate
I made this over the weekend after rummaging through the freezer for dinner on Sunday. I would have preferred a freshly grilled fish fillet over the scallops, but regardless, it was the sauce that made it. But feel free to substitute for the scallops with anything you bring home from your latest fishing trip.
Lobster Ravioli & Sea Scallops
Roasted Red Pepper Alfredo
Serves 4 Read More
Posted on May 21, 2008 in
From Gaff to Plate
Summer and tuna season are both coming all around the country, so here is a good salad that we serve here at the hotel.
Grilled Tuna Salad with Miso-Mustard Vinaigrette
(4 portions) Read More
Posted on May 6, 2008 in
From Gaff to Plate
You know, here in Southern California, we soon will have a whole new set of MPLA rules and regulations, but even then, you still can legally break the law - the law of cooking that is! I made my first run down to Mexico last weekend on the new 27 Whaler and loaded up on some rockfish and lingcod. The boat ran great, and the weather was even better. Read More
Posted on Apr 22, 2008 in
From Gaff to Plate
Everytime I return from a fishing trip, I take what fresh fish I would like to bring home and then divide up the remainder for the whole hotel staff.
First come first serve - but only up to certain amount (so I know it will be cooked within a few days, and not frozen to be thrown out later.) I work in San Diego and a lot of our staff is of Latino origin, and love Ceviche. Read More
Posted on Mar 26, 2008 in
From Gaff to Plate
Last night I came back from a two-day meeting and was in the mood for some fish. The baquetta sea bass sounded really good, as did some eastern littleneck clams. I looked at what was in the fridge to see how I would put it together, and came up with the recipe below. I roasted a sweet orange bell pepper, carrot & onion, and reduced them in some heavy cream. I steamed the littlenecks in some beer, removed the meat, and put them into the roasted vegetable sauce once it was pureed, and man it was good. Read More
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