This is a winning team of ingredients, my friends! The peppery arugula is the perfect foundation for the creamy goat cheese and shrimp, and the balsamic dressing ties it all together like a bow on a birthday present.
Here’s an easy, foolproof, delicious and quick way to cook shrimp: roasting it in a very hot oven. And then you can use it in a variety of dishes, like this lovely salad.
Crab Louie is a perfect summer salad, but you don’t have to stop at crab – other seafood like plank-grilled salmon or shrimp are just as good.
We are in anticipation mode again – y’all know we love our Jazz Fest! – and looking to stoke up our NOLA daydreams via our tastebuds. This time, we chose something totally new to our kitchen: crawfish bread.
A seafood boil is a communal experience, something you eat with your hands, get all over your face and don’t regret a messy morsel of.
My mother in law LOVES seafood. And for every celebratory occasion, she’s happy just to go to a seafood restaurant. Really, we ALL love seafood, so we welcomed the opportunity to have a big appetizer for Riki’s 88th revolution around the sun. It’s easy to […]
A Glover Gardens reader shares childhood memories of seafood boils: “total freedom and good eating in a safe corner of the world”. Bay St. Louis, Mississippi is one of Expedia’s Most Beautiful Towns in America list, and now on my Must-Go list.
Building anticipation for the New Orleans Jazz Fest by cooking some of our favorite Louisiana recipes at home, like Paul Prudhomme’s blackened fish. Yum!
We love salmon at Glover Gardens. Smoked, baked, grilled – you name it. Occasionally, there are leftovers, which we regard with glee, because that means we can make this salmon spread. We prefer to make it with Tom’s Smoked Salmon, but any smoked or cooked […]
The Grill-Meister is also a Smoke-Meister. His wood-smoked salmon is truly awesome. Even people who don’t like fish love Tom’s Smoked Salmon. It’s just that good.
If you’ve read my About page, you know that I really like to play with recipes. Add this, increase that, amp up the spices a bit…you know the drill. Well, once in a while, I find a recipe that simply can’t be improved. I try, but…the recipe is already perfect.
OK, who doesn’t love quesadillas? They’re like a tiny, warm little sandwich your mother made for you to eat after school. Yum. Portable, finger-food, dip-able, easy to make. Did I say yum? Did I say easy? I’ve got a dozen quesadilla approaches, maybe more. Today I’m […]