Next Up: Oyster Rockefeller admin Saturday, December 22, 2012 Edit Subscribe to receive free email updates: Related Posts :Bay Scallop and Mango Ceviche – We’re “Cooking” with Acid!Most culinary scholars, myself included, credit Peru with giving us ceviche. Although, there are many, very similar recipes all around the P… Read More...Got the Monday Blues? Cheer Up…I’m Making Brussel Sprouts!Why am I showing this classic fall/winter vegetable (that everyone hates, btw) in spring? Good question…It’s yet another clip that I just co… Read More...Homemade Wonton CrispsThis easy wonton chip would be a perfect garnish for the beautiful Bay Scallop Ceviche I just posted. I normally avoid any in-home deep-fryi… Read More...“Passport to Dry Creek Valley” and the Legend of the Squash BirdMy wife and I are in the middle of planning and prepping a huge catering event this next weekend in Sonoma. It’s called “Passport to Dry Cre… Read More...Pan-seared Spring Asparagus with Lemon, Balsamic and Parmesan – “Foiled” Again!It’s spring, when a young man's thoughts turn to two things; the other one is cooking delicious fresh asparagus! This is an easy method for … Read More...
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