Unlike clams which are dug from mudflats and oysters that are pried off rocks, scallops are free-swimming and are harvested in trawls, dredges, or by divers.
Chimayó Chile Steaks with Chipotle Potatoes
From the little village of Chimayó, New Mexico comes what many chileheads consider to be the finest tasting red chile. We use it in our enchilada sauces and for making rubs such as this one.
Duke’s Southern Sauces Launches New Flavor and Revamped Packaging
Duke’s, the premium southern brand that has set the bold standard of mayonnaise since 1917, announces the launch of a new Duke’s Southern Sauce flavor – Carolina Vinegar BBQ.
Vietnamese Chicken Curry
This recipe and others can be found in Dave DeWitt’s book, “A World of Curries.” Do your stomach a favor and pick up a copy of it here.
Basic Brine for Smoked Fish
For smoked fish, use only fresh fish that has been kept clean and cold. Salmon are split or filleted; bottom fish filleted; herring are headed and gutted.
Red Planet Jumpin’ Jambalaya
KCBS member Dave Conti likes his food spicy, on or off the grill. He shared his jambalaya recipe with Hartford’s WSFT-TV and with his friends at KCBS.
Andalusian Mixed Paella
In its most traditional form paella is made up of rice, green vegetables, some kind of meat, snails, beans, and spices—including saffron and garlic. Other varieties include seafood paella, in which seafood is substituted for the meat and snails of the Valencia recipe, or mixed paella, which contains both meat and seafood. Andalusian Mixed Paella Ingredients 1 ripe tomato 1/2 …