This month’s recipe is also a Salmon dish, and the reason being I have been able to obtain great quality fish that is great for our Salmon Burger. Hope you enjoy it and we’ll see you next month.
Bon- appetite,
Chef Scott
This month's recipe is an appetizer we make when wild Scottish salmon is available and the quality is at it's best. It is a garlic cured salmon Asian roll. I enjoy making this because the cooking technique is done by salt curing. I hope you like it
Fall is here, the weather is cooling down and it is time to bring out some of my favorite seasonal recipes.This is a cream based soup that delivers a very rich flavor and a smooth velvety texture. It is a must during squash season.
This recipe was inspired by my love for chilled noodle salad's and health factor's of green tea and soba (buckwheat flour ). This recipe brings a light summery cool taste but satisfying your hunger dish. With a little carrot and cucumber to round everything off.
Well with the grouper ban coming closer, this recipe is a must and you still have time to enjoy it. Fresh local grouper is at it's peak , when you can get it. the water's are cool and the fish are fresh. but February first is right around the corner.
Maryland may be famous for their Blue Crab Cakes, but along the Gulf Coast these delectable crustaceans can be served with a little help from our friends south of the boarder!
Chef Scott's Blue Crab Taco Tower Recipe is an exciting dish to prepare and includes his Black Bean Salad recipe as a side to serve 6 adults.