This is another of Dad’s favorite dishes, using the crabs caught right outside of the house. It’s hard to get fresher ingredients! Make this with any pasta, although we traditionally use spaghetti or linguini.
This is an interesting preparation for baccala (cod fillets). The salty prosciutto and fresh herbs really add big flavor to this fish. Broiling the fish helps to make this a quick and easy dish to make for a weeknight meal.
This salmon dish is my go-to recipe for special occasions. The creaminess of the filling ingredients, combined with the breadcrumbs really matches well with the meatiness of the salmon fillets. This recipe is adapted from a recipe I originally read in a Bon Appetit magazine years ago. If you cannot find mascarpone cheese (Italian cream cheese), just replace with cream cheese.
This recipe is also perfect for a Christmas Eve buffet. The topping for the scallops is the same as the ingredients used in the baked shrimp recipe. This makes preparing both dishes at the same time a bit easier. Serve with lemon wedges and enjoy!
We have enjoyed this dish for years, especially since the clams are readily accessible in my parent's backyard....in the bay of North Wildwood. We have all taken our turn "clamming" and have fond memories of returning to the house so Dad can prepare this delicious meal.
I always think of May as the beginning of the "grilling season". This is a really simple dish to prepare. The pesto coating really kicks up the flavor, and the olive oil and grilled lemon finish this dish beautifully. You will be sure to enjoy.
I’ve made this dish many times. It’s important to cook the stuffed calamari until tender. This recipe calls for a cheese stuffing, although there are many different stuffing options. Feel free to experiment based upon your preference.
This is the traditional cod salad we enjoyed every Christmas Eve. The baccala is sold dehydrated, and must be soaked for 2-3 days to reconstitute. Mom and Dad would always setup some type of bath in the garage for the baccala. The garage was a cold location in the winter to keep the cod while it soaked, and it was a perfect place to absorb the “scent” of the wet cod. The water must be changed several times a day while it is soaking. I found that some of the stores now sell the baccala reconstituted.. definitely a time-saver!
I actually made this recipe with the leftover crabmeat stuffing I used with my stuffed mushrooms. You can really stick with ingredients that you enjoy, and cross them over from recipe to recipe. Feel free to omit the bacon, or change ingredients based upon your preference. This is definitely a dish that is served on my Christmas Eve holiday buffet.
This is another recipe for a quick, delicious weeknight meal. The lemon butter sauce really enhances the flavor of the shrimp. I like to serve this with slices of thick, crusty bread for dipping in the lemon butter sauce.