Blackened seafood, including fish and shellfish, should be black in color but not burned. It should have a spicy crust and the flesh should be tender and moist. Those qualities can only be attained with a spicy “rub” and a quick searing over a very hot fire.
During several of its growth stages, a blue crab will shed, or molt, its hard shell. And within hours of those events, the new shell begins to harden. It’s just before the hardening begins that soft-shell crabs are harvested, chilled, and often frozen as one of the most delicious products from the sea.
Sadly, side dishes are often overlooked and given less attention than main courses. Soggy French fries, rock-hard baked potatoes and a substance called “rice pilau” appear on plates aside perfectly good entrees of seafood and game. That’s a shame, so I offer my recipe for Cuban black beans as a solution.
Early summer meals may feature main courses of seafood or game, but let’s not overlook the importance of dessert. Flan is a typically Spanish or Cuban egg custard, and this coconut-infused modification of a Key West recipe is particularly tasty.
And they’re certainly not the oysters you let slide down the back of your throat without chewing. However, many folks like to eat oysters “dressed” and complex recipes like Oysters Rockefeller and Oysters Bienville headline menus from Florida to Texas. And every so often, something simple just jumps up off the table, begging you to take a bite.
Surprise! They’re really not bad to eat. Oh sure, you say, you’ve long heard of eating amberjack. But we’re not talking AJs, or any of their first cousins, or any fancy jacks like rainbow runners or bar or even yellow jacks. We’re talking plain old everyday crevalle jacks[...]
When it comes to clam chowder, mine’s good. But I’ll be the first to admit that the chowder at Tony’s in Cedar Key is number one. A three-time International Award winner in the Great Chowder Cook-Off at Newport, Rhode Island is hard to beat.
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