Elvis clambake poster

A Clambake in the Desert

Dave DeWitt Seafood, USA Leave a Comment

By Mike Stines, Ph.B. A New England tradition that can be made in desert country. If you have the privilege of living along the coastal regions of the Northeast as I do or have taken a visit to the shores of Maine, you’ve probably experienced a clam bake or, at least, a clam boil as a culinary adventure. If you’re …

Smoked shellfish makes a classy, impressive appetizer

How to Smoke Succulent Shellfish

Lois Manno Smoking 101 2 Comments

Article and Photos by Mike Stines, Ph.B. Here in the Northeast most folks eat shellfish – hard-shell clams, mussels and oysters – the way God intended: raw and maybe with a dash of hot sauce and a spritz of lemon juice. Scallops and shrimp are usually cooked and served as an appetizer or as an entrée. But smoked shellfish is becoming …

The Portuguese Piri-Piri Expedition

Fiery Foods Manager Chile History, Europe, Making Salsa and Hot Sauce Leave a Comment

By Blaise Lawrence    Recipes: Molho de Piri-Piri Caldo Verde Roasted Pork Piri-Piri Cataplana de Pescador (Fisherman’s Cataplana) Frango Piri-Piri (Piri-Piri Chicken) It all began right after Christmas when my wife Melloney told me what she had done. “We’re going on holiday to Portugal, Blaise. I’ve booked everything–all you have to do is supply the spending money.” Now that was …