Smoked shellfish makes a classy, impressive appetizer

How to Smoke Succulent Shellfish

Lois Manno Smoking 101 1 Comment

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 …

Fiery Foods Bookazine to Hit Newsstands

Dave DeWitt MyBlog Leave a Comment

On June 28th, my latest publication, entitled “Popular Plates: Fiery Foods” will hit all the major newsstands in the U.S., including Barnes & Noble, Home Depot, Borders, Costco–all the big box stores.  The publisher, Source Interlink Media is printing 200,000 copies, which is by far the largest print run of any of my publications.  Essentially, this is a book in …