Cooking Wine and Travel

Recipes For You

Balsamic-Ginger Glazed Swordfish
Posted on December 19, 2011.
Balsamic vinegar, brown sugar, ginger and butter create a crispy glaze that is perfect with meaty swordfish. If you do not have a grill, use your oven´s broiler.


Blackened Tilapia with Creole Sauce
Posted on December 19, 2011.
I was born in southern Louisiana in the heart of Cajun Country. Although my parents moved us to Cleveland, Ohio at an early age, we visited the area regularly and my mother raised us on Creole-style food. This particular dish is a fusion of Cajun-style and Creole foods. While the ingredients in Cajun and Creole dishes are similar, there are distinct differences between the two. The word Creole has many meanings, but its cuisine is a cultural mix of West-European, African, Caribbean and nativ...
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Cajun Style BBQ Shrimp
Posted on December 19, 2011.
This is an attempt to replicate the famous BBQ shrimp dish served a Emeril´s restaurant in Orlando, Florida.


Crispy Salmon
Posted on December 19, 2011.
This is an unusual method of cooking salmon that creates a crispy crust on the dish. The key is to use clarified butter since regular butter will burn over high heat. You should use an oil thermometer to make sure the oil is at the right temperature.


Herb Crusted Sea Scallops
Posted on December 19, 2011.


Lobster Risotto
Posted on December 19, 2011.
This is my daughter Cara´s favorite recipe. Making risotto can be a bit intimidating for most cooks, but it is actually pretty easy to make. The key is to make sure you give the risotto the most attention while toasting the rice. Once you get an even brown spot at the center of the rice kernels, the rest of the cooking process requires only minimal attention.


Roasted Monkfish
Posted on December 19, 2011.
Monkfish is a flavorful white fish that is referred to as the ´poor-mans lobster´.

Scallops in Tomato Garlic Sauce
Posted on December 19, 2011.


Seared Scallops and Tomatoes
Posted on December 19, 2011.


Shrimp in Chipotle Cola Sauce
Posted on December 19, 2011.


Shrimp Scampi
Posted on February 11, 2013.
"Scampi" is often the menu name in Italian-American cuisine for shrimp served in garlic butter; however, it´s actually a culinary name for a kind of small lobster, also known as Nephrops norvegicus. Common names for "true scampi" include Norway lobster, Dublin Bay prawn, and langoustine. This recipe can be used on both "true scampi" or jumbo shrimp or prawns. In any case, I prefer to split the prawns down the middle and cook them with the shells on. I typically leave the heads on, but some peopl...
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Spicy Cod Fish Cakes
Posted on December 19, 2011.


Spicy Jalapeno Crab Cakes
Posted on December 19, 2011.
I prefer my crab cakes with very little breading or flour. The jalapenos can be omitted if you want a less spicy version.

Tuna Shashimi
Posted on December 19, 2011.


Wasabi Sea bass
Posted on December 19, 2011.
Wasabi is a spice with an extremely strong flavor. It is also known as "Japanese horseradish." Most people are familiar with wasabi paste that is used to add spice to soy sauce when serving sushi. This recipe uses a mix of wasabi flavored mustard and wasabi paste. In spite of the spicy flavor of the wasabi, this dish is not spicy at all. The sea bass absorbs and neutralizes the heat from the spice. The objective with this dish is to create a crunchy crust on the outside that sears in the j...
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