Lobster Stock

Make the best use of your lobsters.  Keeps refrigerated up to 3 days or frozen up to 6 months. Makes about 4 cups Ingredients 1/3 cup good-tasting olive oil  Shells and legs from two 1.5-pound lobsters, cut into 2-inch pieces  2 medium onions, halved and thinly...

Ogo Salad

  Ingredients Salad: ½ lb of chopped Ogo ½ chopped skinned cucumber 3 tablespoon of green onions (chopped) 1 tablespoon of toasted sesame seeds 1-2 carrots, shredded Dressing: 1 garlic glove, minced 1 teaspoon of finely minced ginger 3 tablespoon of rice vinegar 1...

Abalone with Beurre Blanc Sauce

Total prep time 50 min Serves 6 Ingredients For the Abalone: 18 of abalone 4 large eggs, beaten ¼ tablespoon of flour (Wondra or all-purpose) 6 cups of vegetable oil or butter 6 dill sprigs for garnish For the Beurre Blanc Sauce 2  dry white wine (Chardonnay) 6 medium...

Parchment-Paper Halibut

This twist on a southern classic will have you wanting to get your hands on more abalone! Serves 4 Ingredients 2, 6-7 ounce halibut fillets salt and pepper to taste 2 tbsp, il Fustino Garlic Olive Oil – plus more for drizziling 1, lemon – thinly sliced into rounds 1...

Pan-Fried Sea Bass with Lemon Garlic Herb Sauce

This Pan Fried Sea Bass with Lemon Garlic Herb Sauce is a 20 minute, one-pan, budget-friendly Mediterranean recipe that’s perfect on busy weeknights. Serves 4 Ingredients 3 tablespoons butter divided 1 tablespoon extra virgin olive oil 1.5 lbs. sea bass 1/4...