Shrimp Bisque
The bold flavor of Argentinian reds gives you what you crave in this delicious, silky smooth shrimp bisque
Giant Crab Cake
A giant crab cake is made with classic ingredients served in a hot cast iron skillet and a fabulous roasted red pepper aioli!
Chilean Sea Bass with Corn Soubise
Pan seared Chilean sea bass with corn soubise, asparagus, lump crab, beurre blanc and demi-glace is…just heavenly!
Twin Fried Lobster Tails
Twin fried lobster tails were a specialty of Panos & Pauls in Atlanta, Georgia. This is my homage to that favorite restaurant.
Seared Scallop On Pea Puree
Seared scallop on pea puree is a delicious appetizer that makes a beautiful presentation – then exceeds your expectation for flavor!
Oysters Bienville
With due respect to Mr. Rockefeller, Cajun/Creole Oysters Bienville reign supreme in the baked oyster world!
Manhattan Clam Chowder
Pay no attention to James Beard’s diatribe about Manhattan clam chowder. He was only protecting his hometown chowder. This is delicious!
Creamed Poblano Chili
Creamed poblano chili is a Latin American specialty you cannot afford to miss. The shrimp is a bonus!
Coquille St Jacques
Coquille St Jacques is the easiest French dish you can imagine. Make it the focal point of dinner and your guests will gush with complements.
Shrimp Ceviche
Fresh, crisp, acidic Argentinian red shrimp ceviche paired with a Spanish Albarino wine makes the perfect appetizer!
Scallops in Lemon Butter Sauce
Scallops in lemon butter sauce is how to showcase the delicate flavor of this shellfish treat. It’s fast, it’s easy and it’s perfect!
Voodoo Pasta
Voodoo Pasta gets it’s sinister name from the black linguine, cajun spices and because it’s sinfuly good. Have fun and make it to your personal taste!