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Category: Fish & Shellfish

August 24, 2025August 24, 2025 jgrusseLeave a comment

Cedar Planked Salmon Glazed with Orange and Miso

The most famous food to grill on a cedar plank is salmon.  For my first try at this, I adapted a recipe from Dina Guillen’s cookbook Plank Grilling. It takes at least an hour of preparation to soak the cedar plank, and then the rest takes about half an hour to make the glaze, heat Read More …

American Cuisine, Fish & Shellfish
August 19, 2025 jgrusseLeave a comment

Shrimp Ragu and Creamy Grits

This version of the popular Southern dish shrimp and grits is adapted from the New Orleans section of Nina Compton’s cookbook Kwéyòl / Creole.  We enjoyed it at the beach a few weeks ago and again this last weekend.  I have lightened it a bit from the original.  This will serve 4 to 6 people Read More …

American Cuisine, Fish & Shellfish
August 16, 2025August 16, 2025 jgrusseLeave a comment

Shrimp and Feta Bake

This dish is adapted from a recipe in the Milk Street magazine’s September-October issue.  It is very similar to Garides Santorini (Baked Shrimp and Feta Santorini Style).  Milk Street classifies this as a “COOKish – Throw It Together” recipe, which is a pretty good description.  It takes about an hour but there is very little Read More …

Fish & Shellfish, Greek Cuisine
July 6, 2025 jgrusseLeave a comment

Pasta with Sardines and Fennel

Eating sardines is a good way to increase calcium in one’s diet, so I was looking around for a pasta recipe using sardines and saw one on Ciao Sicily by Damian Mandola & Johnny Carrabba, which I adapted for dinner last night.  (Damian’s restaurant in mid-town Houston (Damian’s Cucina Italiana) was the site of many Read More …

Fish & Shellfish, Italian Cuisine
April 30, 2025April 30, 2025 jgrusseLeave a comment

Salmon jerky

Salmon jerky is easy to make and tasty and is a nice alternative to standard meat jerky for anyone who avoids meat.  I am thinking of this for our next canoe trip. It is also quicker than meat jerky since the relatively delicate fish does not benefit from either a long marinade or a long Read More …

Charcuterie, Fish & Shellfish
March 24, 2025 jgrusseLeave a comment

Shrimp Paste

Shrimp paste is the term used in Charleston for shrimp salad.  It is easily made and is useful for a lot of purposes, such as for the open-faced sandwich shown in the photo.  This version was adapted from Does This Taste Funny from Stephen and Evie Colbert. ½ cup white vinegar ½ cup water 2 Read More …

American Cuisine, Appetizers, Fish & Shellfish, Salads & Dressings, Sandwiches
March 14, 2025March 14, 2025 jgrusseLeave a comment

Gambas al Ajillo v.3

This is my latest variation of the Spanish classic..  This is a dish in which the smaller and less expensive shrimp are better than the larger shrimp.  This, good French bread, a salad, and champagne/ white wine makes a perfect dinner, and one that does not take much time to prepare.  A triple recipe of Read More …

Fish & Shellfish, Spanish Cuisine
January 4, 2025January 4, 2025 jgrusseLeave a comment

Shrimp Bisque

We had 2 pounds of shrimp thawing for shrimp cocktail for a family dinner when it got called off because of sick family members.  We decided to turn the shrimp into a bisque to soothe the sour throats of the sick.  We based the bisque on a recipe by Ina Garten, with the biggest change Read More …

Fish & Shellfish, French Cuisine, Soups
January 2, 2025 jgrusseLeave a comment

Shrimp Cocktail

Shrimp cocktail is a delicious appetizer which I have made a couple of times during the Christmas and New Year season.  The key is to buy good shrimp and then to not overcook them.  This is how I made shrimp cocktail and cocktail sauce for 8 people at Alyssa’s birthday. As I side note, I Read More …

American Cuisine, Appetizers, Fish & Shellfish
November 29, 2024July 18, 2025 jgrusseLeave a comment

Seafood Doria

About a week ago I made Saizeria Milano Doria which is an example of a class of Japanese dishes inspired by European cuisine.  (Doria are gratins on a rice base.  The first Doria was invented in the Hotel New Grand in Yokohama in the 1930s with seafood.)  This version is adapted from a charming Japanese Read More …

Fish & Shellfish, Japanese Cuisine

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Recent Posts

  • Cedar Planked Salmon Glazed with Orange and Miso
  • Quick Cinnamon Rolls – Camping Version
  • Shrimp Ragu and Creamy Grits
  • Pizza Grilled on a Plank
  • Chewy Caramel Pretzel Cookies

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