One thing that many people still don’t know about us is that despite our blog name, we live in Maryland. Let me explain—when we started the blog a bit over 3 years ago, we were living in Springfield, Virginia. It was a great little spot, and we liked it a lot, except for the price. When we found the chance to move across the district to upgrade for a house (instead of an apartment), closer to the Metro, and lower rent, we jumped on it. This crab potato salad is just one small celebration of our time in Maryland.
You’re going to really like this potato (or yucca or jicama) salad. The crab, egg, and old bay add a flavor that is just in time for spring. Don’t just take my word for it, throw it together and try it out. The best thing is that it gets better as it ages in the refrigerator. Leftovers on day 3 and 4, if your leftovers last that long, are sweet. But enough from me, on with the crab potato salad.
Seafood Newburg is a great recipe that we were really excited to be introduced to by my mom (as usual; she has inspired a few recipes). She is a casual paleo chef, and often encourages us to take our cooking to the next level. This seafood dish is amazingly rich and is great on its own, served with gluten-free pasta, zoodles, or over a bed of greens. We think you’re absolutely going to love it.
One of the best things about this recipe is that it is accessible with either fresh wild-caught seafood or previously frozen. We’ve done it both ways, and it doesn’t suffer from the frozen seafood. You will want to have an immersion blender on hand for this recipe—if you have a high-quality coconut milk that is separated in the can, you’ll need your blender to get the sauce to blend. If you don’t have an immersion blender yet, get one! We got this one for Christmas (from Costco) and it’s an amazing tool. I can’t believe we waited this long to have one, but I digress. Let’s get cooking.
Oyster stew is one of the few things that I normally refused to eat growing up—until I was in college, I was confident that oysters were the last thing I should ever eat. Thankfully I’ve lost that perspective, and Heather and I go out for raw oysters fairly regularly at a local raw bar happy hour. This recipe is based off of my late Grandma Dean’s, who I remember for infamously “teaching me my first word: mine.”
Oyster stew is a big tradition in many households, and has roots in the Americas going back to the late 19th Century. Dishes like this one are especially popular for those who celebrate a meatless dinner on Christmas Eve—you may know Italian families that celebrate the Festa dei sette pesci, or Feast of the Seven Fishes. This is an amazing fresh first dish for a meatless dinner, a special occasion, or a light yet savory treat. Continue reading →
Like it or not, fall is quickly approaching—which means it is time to start preparing for colder weather and warming recipes. Fall is by far my favorite season of the year (strongly influenced by football), and I also love having a hearty stew, soup, or other warm meal to pair with the changing leaves and cooling weather.
This seafood stew is partially inspired by our friend Russ, of the Domestic Man, as he gifted us with some homemade fish stock (UPDATE: get the recipe here) when we last visited. He’s one of our aspirational cook friends (check out our review of his cookbook here), and we wanted to take full advantage of the offering. This stew may be made with a variety of seafood, depending on what is available where you are, and is quite delicious. We hope you’ll take this recipe on and make it your own this fall. Continue reading →
We love balsamic vinegar. It goes well with just about any vegetable or protein, and it’s one of our top two go-to seasonings for salmon. With the beautiful weather this weekend, I wanted do something a little different. I wanted to make a balsamic glaze, and I wanted to take advantage of the glorious summer whether and use our grill and cedar planks.
Cedar imparts a beautiful smokey, slightly sweet and earthy flavor to fish and vegetables. By bringing in the balsamic glaze, I hoped to harmoniously blend that flavor with the sweet and tangy richness of the balsamic glaze. The thyme, I thought, would tame some of the sweetness and help blend the cedar and balsamic flavors well.
I’m pleased to say it worked rather well. We hope you enjoy this new twist on some classic flavors for salmon! Continue reading →