With so many folks at the 2015 Chowder Fest held at Prescott Park requesting Chef Paula Da Silva’s Ahi Tuna Coconut Ceviche recipe, here it is for all to enjoy!
Castelvetrano olives are green Sicilian olives, available in gourmet markets. A balsamic-soy glaze seasons the salmon.
Garlic and white wine bring out the briny flavor of these mussels.
A little bit of this truffle-like cake goes a very long way. It also freezes well and is good straight from the freezer on warmer days.
A roasted tomato sauce and chive-laced sour cream are the perfect accompaniment to these rich lobster cakes.
This East-meets-West dish applies the seasonings of Korean cuisine—tamari, sesame oil, garlic, and ginger—to Mexican tacos, plus a hint of beer. Serve with rice and kimchi on the side.
The authors developed this sweet and spicy condiment for those who like their burgers hot, and it’s a staple at their backyard grilling parties.