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Shot for The Local Palate
Shot for The Local Palate
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A campfire feast in the Pine Barrens
A campfire feast in the Pine Barrens
A campfire feast in the Pine Barrens
A campfire feast in the Pine Barrens
A campfire feast in the Pine Barrens
A campfire feast in the Pine Barrens
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A campfire feast in the Pine Barrens
A campfire feast in the Pine Barrens
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Chesapeake Cioppino Ingredients
Chesapeake Cioppino Ingredients
Chesapeake Cioppino
Chesapeake Cioppino
Old Bay Mignonette Sauce with oysters
Old Bay Mignonette Sauce with oysters
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Oyster Po'Boy with Old Bay Tiger Sauce
Oyster Po'Boy with Old Bay Tiger Sauce
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Basil.jpg
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v-howto-wholefish_040.jpg
v-dinmin-herbedsalmon_014.jpg
v-dinmin-carrotrisotto_01.jpg
v-onebowl-coffeecake_01.jpg
v-onebowl-scones_056 copy.jpg
v-dinmin-spicedscrambledeggs_001.jpg
v-dinmin-herbedsalmon_023 copy.jpg
v-dinmin-garlicchicken_078 copy.jpg
5D4_6566.jpg
Gyro_078 copy.jpg
TMI_17012_CheeseBurger_066.jpg
Shot for The Local Palate
Shot for The Local Palate
5D4_6591 copy.jpg
5D4_7417 copy.jpg
5D4_5504 copy.jpg
LeDiplomate_Interior_005 copy.jpg
Roses_Luxury_Interior_001 copy.jpg
Roses_189 copy.jpg
Shrimp_Salad_162_crop copy.jpg
5D4_5595.jpg
5D4_4537.jpg
A campfire feast in the Pine Barrens
A campfire feast in the Pine BarrensTo see more about this amazing meal, check out my blog
A campfire feast in the Pine Barrens
A campfire feast in the Pine BarrensTo see more about this amazing meal, check out my blog
A campfire feast in the Pine Barrens
A campfire feast in the Pine BarrensTo see more about this amazing meal, check out my blog
5D4_9445 copy.jpg
5D4_5898 copy.jpg
5D4_5926 copy.jpg
A campfire feast in the Pine Barrens
A campfire feast in the Pine BarrensTo see more about this amazing meal, check out my blog
Bagel_W_Lox_direct_light_through_Stainedglass_diffuser_146 copy.jpg
Chesapeake Cioppino Ingredients
Chesapeake Cioppino Ingredients
Chesapeake Cioppino
Chesapeake CioppinoIngredients:Butter, unsalted- 2 Tbsp. Olive Oil- 1 Tbsp.Celery, medium dice- 1/2 CupOnion, medium dice- 1 CupFennel, thin slice- 1/2 CupGarlic, thin sliced 2 Tbsp.Chardonnay- 2 CupsPernod- 2 oz. Old Bay Seasoning®- 1 Tbsp.McCormick Bay Leaf®- 1 each.McCormcik Mediterranian Oregano®- 1/2 tsp.McCormick Crushed Red Pepper®- 1/4 tsp.Worcestershire Sauce- 1/4 tsp.Chicken Stock, low sodium- 2 CupsTomato Puree, low sodium- 3 CupsLemon- 5 Slices Shrimp, 16/20, peeled and devained- 1 PoundMaryland Blue Crab Meat, jumbo lump- 1 PoundOyster, shucked- 12 Each Rock Fish, large cubes- 1 Pound Mussles- 24 Each  Preparation: 1. Combine Butter and olive oil in a medium stock pot. Heat on medium until butter has melted.2. Add celery, onion, garlic and fennel to the stock pot and sauté until the onion has become translucent3. Stir in chardonnay, Pernod, Old Bay, oregano, crushed red pepper and Worcestershire Sauce. Bring to a boil for 5 minutes or until a good amount of the alcohol has cooked off. Add Chicken Stock and Tomato Sauce. Bring to a boil, reduce heat to low, cover and simmer for 30 minutes.4. Add the Lemon Slices, Shrimp, Whole Crab Meat, Oysters, Rock Fish and Blue Mussels in this specific order. Cover and simmer for 5 minutes or until mussels have opened.Serve with toasted ciabatta or other hearty bread, buttered and sprinkled with Old Bay. Local, sustainable seafood use is always a great practice to follow. 
Old Bay Mignonette Sauce with oysters
Old Bay Mignonette Sauce with oystersIngredients:Shallots, brunoise- 1/2 cupFennel, bulb small diced - 1/4 cupRed Wine Vinegar- 1/4 cupWhite Wine VInegar- 1/4 cupWhite Sugar- 1/2 tspOld Bay Seasoning®- 1 tspMcCormick® Black Pepper, fresh ground- 1/4 tspPernod- 2 TbspPreparation:1. Combine all ingredients until evenly dispersed.  Serve with oysters on the half shell.
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Oyster Po'Boy with Old Bay Tiger Sauce
Oyster Po'Boy with Old Bay Tiger Sauce Ingredients: Old Bay Tiger Sauce:Sour Cream- 1/3 CupMayonnaise- 1/3 CupHorseradish- 1/3 CupOld Bay Seasoning®- 2 tsp. Oyster Po'Boy:Oysters- 1 Pound, shuckedZatarain's® Seasoned Fish Fry- 1 CupFrench Baguette, 6", split- 4 eachZatarain's® Creole Mustard- 1/4 CupLettuce, shredded- 2 CupsTomato- 8 slices Preparation: For Tiger Sauce:1. Combine all ingredients until they are evenly distributedFor Po' Boy:1.  Set deep fryer at 350°F2. Coat the Oysters evenly with Zatarains's Seasoned Fish Fry and place on the deep fryer until they have a golden color, turn ocassionally to achieve even color on both sides. Drain excess oil.3. Toast the baguettes4. To build: Spread Zatarain's Creole Mustard on top side of each baaguette. Spread tiger sauce on the bottom side of each baguette. Lay lettuce, then tomatoes on top of tiger sauce. Place fried oysters on tomatoes. Drizzle with extra tiger sauce over oysters and close baguette.
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BM_17013_LocalFlavor_Peko_Peko_Gyoza_TanTan_Bowl_0909 copy.jpg
BlueBerries_123.jpg
FD-pickyeater0919_044 copy.jpg
Cast_Iron_Skillets_033.jpg
v-mushroomhacks_155 copy.jpg
Eggs_026.jpg
Garlic_185.jpg
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carrots_081-2.jpg
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Basil.jpg
v-howto-spiceblends_151 copy.jpg
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