we put together a seafood boudin or sausage, featuring acallops, halibut and salmon. See my recipe here for a Lent friendly, homage to Mardi Gras “Dirty Rice” with Seafood Boudin.
As promised in my last newsletter, which was a while ago… I know… Let’s talk Mustarda. Not just the Italian word for mustard, it is way more involved than that. Mustarda is a mustard syrup, filled wit
Do you know Nobu? Nobu Matsuhisa is a world renowned chef and restaurateur. He has restaurants all over the world and his food is in one word “opulent”. Many of his signature dishes have shaped the s