RECIPE: Joe’s Seafood Dover Sole Recipe

Joe’s Seafood, Prime Steak & Stone Crab: Since 1913, Joe’s Stone Crab has been a legendary dining institution in Miami. In 2000, Joe’s Seafood, Prime Steak & Stone Crab debuted in Chicago. One of the restaurant’s signature dishes is Dover Sole, which is cooked whole and filleted at tableside. Chef Gary Baca says that leaving…
Continue reading “RECIPE: Joe’s Seafood Dover Sole Recipe”

PRODUCT REVIEW: BELA-Olhão Gourmet Canned Sardines

While we’re getting the recommended eight hours of sleep each night, the folks at BELA-Olhão are putting us to shame. They manage to catch, smoke and can their sardines in Olhão, Portugal, all within the span of those 480 minutes. BELA-Olhão sardines are lightly smoked and packed in olive oil. They are available plain (regular…
Continue reading “PRODUCT REVIEW: BELA-Olhão Gourmet Canned Sardines”

PRODUCT REVIEW: Charleston Favorites Tidewater Shrimp Sauce & Marinade With Stone Ground Grits

A portfolio of Charleston and lowcountry specialties aims to ensure that people everywhere can enjoy “Food For The Southern Soul.” The first two products we tried, Stone Ground Grits and Tidewater Shrimp Sauce And Marinade, made an excellent (and easy!) dinner that we can’t wait to have again…and again. Charleston Favorites is another happy example…
Continue reading “PRODUCT REVIEW: Charleston Favorites Tidewater Shrimp Sauce & Marinade With Stone Ground Grits”

TODAY IN FOOD: It’s National Baked Scallops Day

We love scallops, so National Baked Scallops Day isn’t a hard day for us to fit in to our eating schedule. Scallops are found in all the world’s oceans. They are a member of the oyster family, Ostreida, and have the familiar central adductor muscle that attaches their two shells. The adductor muscle of scallops…
Continue reading “TODAY IN FOOD: It’s National Baked Scallops Day”

TODAY IN FOOD: It’s National Crabmeat Day

The whitest, biggest chunks of crab—known as Jumbo Lump crabmeat—are also the priciest.   How can you celebrate National Crabmeat Day and still have change to spare? Here’s the secret: Those pretty puffs of lump white crabmeat on the buffet are up to three times the price of the darker body crabmeat. But the darker…
Continue reading “TODAY IN FOOD: It’s National Crabmeat Day”