Couscous is a staple food throughout North Africa or the Maghreb, which is historically known as the Barbary Coast or Barbary States, the region including the Atlas Mountains and the coastal plains of Morocco, Algeria, Tunisia, and Libya, Mauritania and Libya and to a lesser extent in Sicily. This Maghrebi dish of small steamed balls…
Traditional Mac & Cheese has become a staple at the Thanksgiving table, however with the holidays coming up, I thought about doing a twist on the Mac & Cheese. One of my favorites is Lobster Mac & Cheese, but it’s really rich and although it would be a great idea for Feast of the Seven…
I have not forgotten that August is watermelon month. Today’s watermelon recipe is one that you can serve at your next cocktail party, eat as a snack or add to the sides for your next summer barbecue. Shrimp and Watermelon Skewer Appetizers are pretty quick and easy to make. I love that you get a…
In my last post we were discussing how shrimp and cholesterol is good for the brain. I wanted to elaborate on this a bit more. While your brain represents about 2-3% of your total body weight, 25% of the cholesterol in your body is found in your brain, where it plays important roles in such…
Beurre blanc is a simple butter-based emulsified sauce that’s great with fish or seafood. It’s origin is French and in this case I’m making it with shrimp to create a Marinated Shrimp with Beurre Blanc Sauce for a Christmas dinner. The sauce is amazingly easy to make despite it’s fanciful French name and is a…
For the first day of this project, I wanted to jump start with a heavy duty spark. A sexy shrimp dish seemed to be the right choice. So, I picked Amy Reiley’s Succulent Shrimp In A Rosemary Salt Crust. I have a few other reasons for selecting this dish for my first attempt at this…