Cobia with Blackberry Pan Sauce Recipe
(I was invited to work with Open Blue for its #CobiaCookOff contest. Open Blue provided the cobia for this recipe.) If you could eat a fish that was light, meaty, [...]
(I was invited to work with Open Blue for its #CobiaCookOff contest. Open Blue provided the cobia for this recipe.) If you could eat a fish that was light, meaty, [...]
So. I’m taking an online photography course with CreativeLive. The Photography Starter Kit class is designed to help me step out of my comfort zone. Translated to mean — stop [...]
(In Part I Tuna: explored and exposed, I explored eating tuna from a consumer perspective. In Part II, I define the differences between Carbon Monoxide gassed tuna and fresh tuna. [...]
I watched a Google+ Hangout last night about blogging and how to drive people to the blog for comments. It was relevant and on point. Jeff Houck from the Tampa [...]
Unless you live in a vacuum, you’re aware of the ocean issues facing us today: over-fishing, species depletion, fraud, red-tape regulations, and the never-ending increasing price of fresh fish. The [...]
It's been three years since I last saw the Pacific ocean. Elvis and I traveled to LA for business for him. We tooled around Santa Monica and Venice Beach on [...]
“In the end, we will conserve only what we love; we will love only what we understand; and we will understand only what we are taught.” Senegalese conservationist Baba Dioum Finally. [...]
I started my Thanksgiving list last week about the same time I saw Suzzane Goin's recipe for bourbon whipped cream in Bon Appetite. For bourbon whipped cream, I needed crème fraiche. None of [...]
Photo courtesy of Whole Foods Market Sweet. Meaty. Melt-in-your-mouth. These are a few of my favorite words to describe the delectable taste and texture of Florida Stone Crab [...]