Way back in my restaurant days, I probably prepared 10 of these a night, table side. However, most restaurants substitute filet mignon for venison (and so can you), but ’tis the season (archery season, that is), here’s a simple yet
This is one of my favorite ways to prepare fresh Salmon, bar none! Loaded with complex and complimentary flavors yet doesn’t overwhelm the fish – especially wild-caught Salmon. I usually serve this over aromatic rice and simply sautéed veggies. It
Shrimp are at peak season off the Carolinas this time of year, so why not get yourself some and grill ’em? This is a fun and delicious recipe for sure. Serve over rice or quinoa with grilled veggies or a side salad. Your going
There’s definitely no meat I enjoy cooking more than pork tenderloin! It’s such a wonderful blank canvas to create a seemingly endless variety of dishes – smoked, grilled, baked or pan seared, marinated, brined, Asian spice rubbed or southern barbeque
You will fall in love with this wonderful seafood medley recipe by Emeril Lagasse, from the 2007 Classic in Aspen!
Wine Pairing: We suggest an exquisite French rosé, 2015 Domaine de Fontsainte Gris de Gris (750ml, $15.99).
1/2 cup Piri Piri sauce
One large (1.5 lb) Maine lobster
Oh my, can it be? Peach season! We’ve been fantasizing about this meal for weeks because it’s such a crazy good pairing of delicious and seemingly incompatible flavors and ingredients…and they work so well together.
Wine Pairing: The Pali “Huntington” Santa Barbra Pinot
This recipe is a classic that will delight!
Wine Pairing: This dish is perfect for a wine with just enough oak influence and acidity for balance such as Simi Russian River Valley Chardonnay (750ml – $24.99).
2 fennel bulbs, finely chopped
1 Tbsp olive oil
1 Tbsp capers, rinsed
According to the North Carolina “Seafood Availability Chart,” May is PRIME season for blue crab in their soft-shell state!
This is a simple and delicious recipe, which does not overwhelm the delicate, unctuousness of the crabs at this state of their
Jumbo Diver Scallops
Wine Pairing: Hands down the best match for this recipe is a dry rosé from the Provence region of Southern France. Complement this dish with the 2014 Bandol Domaine du Gros’ Nore’ Rosé 2014 ($32.99) or 2014 Les Domaniers
Nothing says spring time quite like Pernod and shrimp. We have gone the extra mile and combined the two.
Shrimp Scampi with Pernod
1 lb. shrimp (21 to 25 per lb.), peeled, deveined, rinsed, and patted dry
3/4 tsp. kosher salt; more as