Tag Archives: seafood

Shrimp Creole 2

Posted on July 19, 2009 by John Herring

Here’s another shrimp creole recipe, somewhat simpler than my earlier one. I’ve reduced the fat in the recipe by making a smaller roux, substituted fennel for the celery, increased the wine to 1 cup, and used a little less tomato. … Continue reading →

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Sautéed Monchong with Green Maui Sauce

Posted on July 1, 2007 by John Herring

Monchong, also called sickle pomfret, is a deep-water fish that shows up in markets mostly as a by-catch. It’s delicate, and delicious, and flakes nicely when cooked properly. High oil content means a great texture & good flavor affinity with … Continue reading →

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Boiled Royal Red Shrimp

Posted on May 18, 2007 by John Herring

As arthropods go, shrimp are not the most luxurious or the most exotic of the phylum. Lobsters, crawfish, and crabs are raved about by their respective aficionados with rolling eyes and smacking lips; but although shrimp are probably eaten in … Continue reading →

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Salmon Noodle Casserole

Posted on March 2, 2007 by John Herring

An updated version of an old 60s classic, this recipe takes advantage of the fact that high-quality fresh salmon is available almost everywhere, almost every day, in neighborhood grocery stores. Although there are concerns about the farming of salmon and … Continue reading →

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Linguine alla Vongole

Posted on February 21, 2007 by John Herring

Clams! This is a really simple dish, but it does require a little bit of tedious hand work. Press forward, though and you’ll be rewarded with a traditional Italian dish that’s satisfying and healthy. Linguine alla Vongole [Linguine with (white) … Continue reading →

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