Spicy Shrimp Creole!
My first visit to New Orleans was way back when I was 17 and I've been back a few times since. It surely is one of (if not THE) most unique cities in the US. [...]
Southampton Noodle Bowl
A few years back we took staff to an Olive Oil Evaluation Course in California at the UC Davis Olive Oil Center. We were staying in San Francisco and visited the Haight-Ashbury area (like any [...]
Brazilian Shrimp Stew (Moqueca de Camaroes)
My own take on this Brazilian dish, the addition of the sriracha gives it a beautiful 'sweet heat'. Not too much heat for any but the timidest! Ingredients 1 1⁄2 lbs raw shrimp, peeled & [...]
Ceviche de Camarone (Colombian Shrimp Cocktail)
My first experience with ceviche was on Isla Mujeres in Mexico, and it was the beginning of a lasting flavour love affair! My experience involved fresh tomato, onion, chilis, avocado, shrimp and LOTS of lime [...]
Chupe de Camarones (Peruvian Shrimp Chowder)
Called, by some, the 'National Dish of Peru' but perhaps falling behind Ceviche these days, it is certainly a favoured (and flavoured!) dish of the Arequipa Region of Peru. We, however first encountered it at [...]
Balsamic Salmon
This salmon recipe is super quick thanks to using the broil setting on your oven. If you'd rather bake the salmon, extend the cooking time and broil at the end for the crispy effect. If substituting [...]
Mango Shrimp Bites
INGREDIENTS 1/2 lb shrimp, cooked, peeled, deveined, chopped 1/2 mango, finely diced~about 1 cup 1/2 small red onion, finely diced 1/2 red pepper, finely diced 2 T fresh cilantro, chopped 2 T SOOC Persian Lime [...]
Shrimp Louis
INGREDIENTS 1/4 cup mayonnaise 2 T purchased chili sauce 1 T Dijon mustard 1 T SOOC Persian Lime Olive Oil 1 T SOOC Sicilian Lemon White Balsamic 4 C mixed baby greens or chopped romaine [...]
Maple Roasted Salmon
Ingredients 4 Salmon Filets 2 T SOOC Aged Maple Dark Balsamic 2 T SOOC ‘Butter Taste’ Vegan Olive Oil 1 T SOOC’s Metropolitan Chef West Coast Salmon Rub Directions Place Aged Maple Dark Balsamic, Metropolitan Chef [...]
Orange Stir Fry with Shrimp or Chicken
This is an all year stir fry, warm (if you use Sriracha), light & fresh. Mix up the veggies as you choose. Ingredients 4 T SOOC Blood Orange Olive Oil (divided) 4 T SOOC Cascadian [...]
Taste of Summer Marinade
This marinade encompasses the light, fresh tastes of summer. Other than the seafood & fish, you can leave your protein of choice to marinate overnight or while you are at work. Bring beef & pork [...]
Orange Pineapple Glaze
We use this glaze for many of our cakes, especially the Cranberry Blood Orange Pound Cake. It can also be used for glazing meats (like pork and fish), just omit the icing sugar! Ingredients 1/2 [...]
Tropical Lime Coconut Shrimp
Ingredients 15 Large Shrimp, shelled and deveined 1 T SOOC Persian Lime Olive Oil ¼ t Sea Salt Pinch chili flakes ¼ C SOOC Coconut White Balsamic Vinegar Directions In a mixing bowl, toss the shrimp in [...]
Pan Seared Fresh Salmon with Warm Marinated Heirloom Tomato & Baby Squash Salad
Ingredients 4 - 4 oz fillets of fresh fleshed salmon 1 1/2 cups assorted heirloom tomatoes cut into 1" pieces 1 cup assorted baby squash cut into 1" pieces 3 tablespoon fresh coarsely chopped flat [...]