When it comes to cooking Florida lobster (Panulirus argus, Caribbean spiny lobster) there are two simple rules. The first: Don’t over-season. The second: Don’t overcook.
Cedar Key, once home to a mostly fin-fishing industry, has in recent years grown to be the epicenter of clam farming in Florida. “Cedar Key Sweets” are the Northern quahog variety and are mostly sold in the 2- to 2.5-inch size, commonly called “littlenecks.” The bite-sized and tender meat is perfect for pasta and chowders—or for just plain steaming. Cedar Key clams are readily available at major supermarkets and most specialty seafood markets in Florida and the Southeastern U.S.
Pizzas have, in my opinion, moved from the sublime to the ridiculous. A simple “tomato pie” topped with mozzarella cheese and pepperoni is now hard to find. So how about a fancy pizza that’s easy to prepare and one that will excite your family and friends when they come to your dinner table?
Today’s outdoor enthusiast expects fresh, delicious foods that aren’t time consuming to prepare or preserve after a long days in the woods and on the water.
WTVJ’s (NBC 6) Jennifer Reeves speaks with Guy Harvey’s Dave Chafin, who demonstrates the art of cleaning/preparing lionfish. With the right preparation, lionfish make for a delicious meal.