I saw this recipe recently in Jacques Pepin's TV show. Originally, the recipe requres salmon, but since I am not a huge fan of salmon, I made it with perch fish filet. Here is how I made it. There are two options for the dough - to make it from scratch at home or to buy 1 package of frozen flaky dough. I personally prefer to prepare it from scratch.
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Today, I was pleasantly surprised to find fresh blue mussels on the market, brought directly from the Black Sea coast. I got a couple of pounds and headed home in anticipation of the delightful Burgas-style Mussels dish. Here's how it's made.
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The key ingredients of the Seafood Paella are rice, vegetables and a combination of lobster, shrimp, mussels, cuttlefish, octopus or scallops, depending on what one can find on the market.
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It has been snowing all day today and I couldn't help thinking about the summer with a little bit of nostalgia. I decided to perk myself up by cooking a dish I enjoyed very much during my vacation in Afythos - Shrimp Saganaki. The word saganaki refers to the single-serving frying-pan it is cooked in. I do not own such dish, so I cooked it in shallow ramekins. Here it is.
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I just spent a few hours defrosting a large tuna steak wandering how to cook it, when it turned out that we are going to have company for dinner. To feed 4 people with one tuna steak I made grilled tuna fajitas. Bellow is how I cooked it. Bear in mind, this recipe is very spicy.
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