Langoustine Sliders
Pour the cooked langoustine into a bowl. Add the celery, onion, Nick’s magic rub, mayonnaise, and chives. Mix well to incorporate the flavors. Use 1/2 cup of the mixture per slider. Place on a rectangular dish and serve.
Pasta with Lobster Sauce
After you have removed the lobster meat, cut the shells and claws into 2” pieces. Add the oil and garlic to a nonstick pot. Stir while cooking over medium-high heat for 1 minute. Add the red pepper flakes, stir, and cook for
Calamari with Sun-Dried Tomatoes and Garbanzo Beans
Warm the olive oil in a saute pan over medium heat. Add the garlic and red pepper flakes, stir, and cook for 1 minute Add the red onion and fresh fennel and cook for 2 minutes. Stir in the sun-dried tomatoes and cook
Swordfish Agrodolce
Place the oil, garlic, and red pepper flakes in a saute pan and cook over medium heat for 2 minutes until the garlic starts to brown. Add the onion, stir well, and cook for 1 minute. Add the fennel, raisins, pine nuts,
Salmon with Spinach and Pancetta Cream Sauce
Warm the olive oil in a saucepan over medium heat. Stir in the onion, the pancetta, and 1/2 teaspoon of Nick’s rub before cooking for 3 minutes. Pour in the brandy and cook for 2 minutes until reduced by 1/2. Add the spinach
Swordfish with Peas and Tomato Sauce
In large saucepan pour the oil and add the red pepper flakes and stir, while cooking over medium high heat. Add the garlic, reduce the heat to medium, stir one minute. Now add the onion and cook two more minutes. Add
Mussels with Garlic and Ginger
In large saucepan add the oil, the red pepper flakes and stir while cooking over medium high heat. Add the ginger, stir and continue to cook for two minutes. Add the garlic, stir and cook for one more minute. Now add the
Salmon with Brussel Sprouts and Red Wine Sauce
In a large sauce pan cook the oil and the red pepper flakes over medium heat until the extra virgin olive oil starts to sizzle. Add the bacon and cook one to two minutes stirring well. Next add the Brussel sprouts and
Halibut & Fresh Mediterranean Salsa
For the Salsa: ½ cup extra virgin olive oil ¼ cup balsamic vinegar ½ teaspoon C&H® or Domino® sugar 1 teaspoon salt 1 teaspoon pepper ½ large red onion, peeled and finely diced ½ cup white balsamic vinegar mixed with ½ cup water 4 large tomatoes, cut in
Crab Cakes with Spicy Tequila, Corn & Apple Salsa
Start by making the dressing. To Prepare the Tequila Dressing: Heat the sugar, vinegar, tequila and chili powder in a saucepan. Cook over medium-high heat, stirring well until the mixture has reduced by one-third. Remove from the heat and let cool.