Who can resist summer-by-the-seaside fried calamari? Squid is at the height of its season in midsummer in the Monterey Bay — and a favorite amongst the locals! INGREDIENTS: 1 lb. fresh squid, cleaned and cut into 1/2 inch rings* 2 tablespoons cornstarch 4 tablespoons flour or semolina 2 teaspoons Old Bay seasoning 2 cups peanut...Read More

INGREDIENTS: Grated zest of 1 orange 1/3 cup fresh orange juice 2 tablespoons fresh lime juice 1 chipotle chili in adobo sauce, minced 1 large clove garlic, peeled and minced 1 1/2 lbs. snapper, flounder, or halibut, cut into 4 serving pieces 1/8 teaspoon salt METHOD: Combine orange zest, orange juice, lime juice, chili, and...Read More

First, prepare the seafood gumbo stock (recipe below) very early in the day, or better yet, make it the day before you plan to serve the gumbo. In true New Orleans style, serve gumbo with some crusty bread and an ice-cold beer. INGREDIENTS: 1/2 teaspoon ground cayenne pepper 1/2 teaspoon ground white pepper 1/2 teaspoon...Read More

INGREDIENTS: 2 small fennel bulbs, cut into 1/2-inch wedges 1 large red onion, cut into 1/2-inch wedges 6 cloves garlic, smashed 1 cup cherry or grape tomatoes 1/2 bunch fresh thyme sprigs 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 tablespoon extra-virgin olive oil 4 6-ounce salmon fillets, skinned 1 lemon, juiced...Read More

INGREDIENTS: 12 large scallops, patted dry with white muscle pulled off 3 tablespoons unsalted butter 1 lb. chanterelles, morels, or other mushrooms, cleaned and sliced 1 large shallot, finely minced 10 black peppercorns, toasted in a pan on the stove (this kills the heat of the pepper, leaving behind the fruity flavor. Toast until you...Read More

Hans Haveman, from H & H Fresh Fish Company shares, “This is a great preparation that ensures your fish stays moist and contains veggies that you can find at the farmer’s markets throughout the year. The packets can be baked in the oven or on the barbeque and are sure to impress! Heidi and I...Read More

Allow 4 scallops per person. Rinse scallops gently and dry them with a towel. Sprinkle scallops with sea salt and pepper. Heat equal amounts of olive oil and butter in a nonstick sauté pan. (Adjust oil and butter to the number of servings you’re cooking and the size of the pan.) Cook scallops for 3...Read More

This is a nice first course for four people or a meal for two. It is a study of contrasts and complements. The oils of the avocado soothe the mild heat of the chili on the mango and the crisp texture of the lettuce and shrimp contrast with the buttery and smooth qualities of the...Read More

INGREDIENTS: 1 cup butter, melted 1/2 cup olive oil 1/4 cup dry white wine 1/4 cup minced parsley 2 tablespoons fresh lemon juice 4 large garlic cloves, minced 2 whole bay leaves, crushed fine 1 teaspoons dried basil 2 teaspoons dried rosemary 1/2 teaspoon dried oregano 1/2 teaspoon salt 1 tablespoon paprika 1 teaspoon Worcestershire...Read More

This is a fabulous holiday appetizer from New Orleans. Be sure to make the horseradish dipping sauce ahead of time to allow the flavors to meld. INGREDIENTS: Oil for deep frying 1 cup all-purpose flour 1/2 teaspoon sugar 1 cup milk 1/4 cup butter, cut into pieces 4 eggs 1 dozen large or 1 1/2...Read More