Tempura Shrimp

Tempura Shrimp
Seems like these days when I need a fix for fried foods I tempura them. Tempura is a thin batter that is very crisp on the outside and moist on the inside.  There are many different types of tempura but this one has suited my needs for years. I have tried to tempura many items, King Crab, foie gras, lobster and vegetables, some successful and some not!  The shrimp at the local farmers market were amazing, fresh, large and right from the sea. I picked up a couple of pounds and I still had some vegetables and herbs left from my garden and decidable to make a quick dinner last weekend. My cayenne...
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Fresh Soft Shell Crabs

Fresh Soft Shell Crabs
In the spring, my wife and I love to drive to Maryland and stop at Cantlers Riverside Inn, http://www.cantlers.com/index.shtml for fresh blue crabs and soft shell crabs. Jimmy Cantler, the owner and founder, is a native Marylander and worked as a waterman on the Chesapeake bay and in 1974 he started a restaurant dedicated to serving fresh seafood. We sit out side on the picnic tables with brown paper tablecloths, buckets of ice cold beer, old bay steamed blue crabs and plates of crisp fried soft shell crabs. As crabs grow larger, their shells cannot expand, so they molt their exteriors and have a...
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Nantucket Bay Scallops

Nantucket Bay Scallops
I am so excited, today we received some Nantucket Bay scallops from http://www.inlandseafood.com/ These scallops are the sweetest and delicate scallops in the world. The scallops are smaller than your normal scallops and harvested off the coast of Massachusetts in the Nantucket sound. November 1st and runs until March 31st. Servers and chef’s in the kitchen love having these scallops in the restaurant. I have tried different recipes for Nantucket bay scallops and I think there is only one way to serve them and that is tempura fried in a light batter and a dipping sauce of roasted jalapeno...
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