Sustainable Seafood

Upgraded Stuffed Clams

Upgraded Stuffed Clams

Stuffed clams are one of those classic New England dishes that fed me throughout my childhood. You can find them in seafood restaurants, at the bar, or packaged perfectly in the freezer section of your local supermarket.

Shaved Asparagus w/ Shrimp & Black Olive Vinaigrette

Shaved Asparagus w/ Shrimp & Black Olive Vinaigrette

Here in Maine, asparagus is one of the most highly anticipated vegetables each and every spring. Emerging from the soil around mid-May, these snappy green stalks make their way into our meals in a variety of ways.

Acorn Fried Flounder Roe

Acorn Fried Flounder Roe

We eat a lot of eggs here. From chickens to fish, any way we can get more eggs into our diet the better. Several times a year I stock up on flounder roe, available locally, freshly frozen, and for a fair price too. There are many preparations I adore, but non as much as pan fried, which gives the outside a nice crunch to complement the soft textured interior. 

Coconut Steamed Mussels

Coconut Steamed Mussels

I really can't get enough shellfish. Growing up, I would spend my summers devouring buckets of steamers and clams on half shell. Any preparation, I am pretty much a fan! Now older and living in Maine, I am still fascinated with the briny, soft textured offerings of the northern coastline.

Seared Scallops with Citrus Spinach Salad

Seared Scallops with Citrus Spinach Salad

Scallops are sweet and succulent and are best served lightly cooked or marinated "ceviche" style. The recipe below incorporates crisp raw vegetables, salty miso, and sweet/tart oranges for a well balanced dish that is light and refreshing, yet totally satiating. 

Spinach w/ Olives and Preserved Lemons

Spinach w/ Olives and Preserved Lemons

I've recently fallen in love with preserved lemons and have been incorporating them into my meals as much as possible. If you've never had preserved lemons before, they are best described as mildly tart, but intensely lemony. As the salt draws out the tartness, it enhances the lemon flavor which combines well to traditional African or Indian meals where it is commonly used.

Why you should be stocking up on sardines!

Why you should be stocking up on sardines!

For the past month our kitchen has seen a lot of small, oily fish. With the onset of spring, our diet sees a natural shift. As storage vegetables run low, so do our cravings for red meat and slow cooked preparations. To assist our cravings for lighter meals and simple sources of proteins, Camille and I have been adding in a lot of sardines and other canned fish to the mix.

Marinated Squid Salad

Marinated Squid Salad

I love making updated and upgraded versions of childhood classic dishes. This recipe was always made by my father and he and myself were usually the only ones in my family who would eat this Italian seafood salad. This dish was always made for Christmas and if I was lucky, he'd add a can of chopped conch, or as we called it, "scungheel".

Striped Bass w/ Chili Relish

Striped Bass w/ Chili Relish

This recipe is about as simple as it gets and combines the rich, mild flavored stripped bass and current seasonal condiment, chili pepper relish. A quick sear, or grilled on an open fire makes for a perfect summer or fall meal. 

Why You Should Start Shuckin!

Why You Should Start Shuckin!

This past weekend Camille and I took Wilder with a few guests on a little Maine adventure. Before arriving at our destination, the Damariscotta river, we weaved our Subaru down windy roads, stopping at country markets, springs, and antique barns along the way.