Skewers are fun but it is difficult to get all the ingredients cooked correctly when they all have different cook times. For this reason I put the veggies by themselves and skewer just the aromatics with the protein, here fresh swordfish. I used the belly of the swordfish to make these skewers, a piece that …
Recently my Floridian nephew brought fresh swordfish he caught for my dad’s 95th birthday celebration. I put his grandkids to work stirring the risotto while the my brothers and I watched and critiqued. After a quick sauté of the freshest swordfish placed atop the perfectly creamy risotto I topped it with medallions of Lemon Dill …
This is a classic for a reason. When I was at the Cordon Bleu in Paris we spent one New Years Eve at a farm house in Brittany. There were oysters, crab, shrimp, sea snails, all brought in that day from the coast. We ate and frolicked as one does, and in the wee hours …