So tonight for dinner is Zuppa Di Pesce. Linguine in a spicy red sauce with, clams, mussels, scallops, shrimp, and calamari. Pictures and recipe to follow!

Just made some home made zeppoles for dessert

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Oh yeah! I almost forgot this... made some home made calamari, Rhode Island style!

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Your Personal Home Chef

Home made pizzas on the grill tonight!

Home made pizzas on the grill tonight!

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Romaine lettuce, vine ripe tomatoes, roasted red peppers, walnuts, green olives, black olives and of course some Gorgonzola cheese all topped off with balsamic dressing.

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Made a nice big pot of roasted corn and crab chowder! Damn Tasty!

1 white onion (medium dice)
1 red bell pepper (medium dice)
3 celery stalks (medium chop)...
5 pieces of bacon
1 Tbsp. clarified butter
4 cloves minced garlic
1/4 cup dry white wine
1/8 cup brandy
1 1/2 tsp. dried basil
1 tsp. white pepper
1/4 tsp. cayenne pepper
1/2 tsp. dried thyme
1 Tbsp. worcestershire sauce
kernels from 4-5 ears of corn
4 large yukon gold potatoes (peeled and small diced)
3 cups heavy cream
1 cup half & half
1 1/2 quarts chicken stock (unsalted)
1/2 cup unsalted butter
1/2 cup all purpose flour
1 Tbsp. creole seasoning
1 lbs. lump crab meat

1. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon, and reserve the grease. Allow the bacon to cool, then crumble, and set aside with the grease.

2.Meanwhile, heat 1 tablespoon of clarified butter in a large pot over medium heat. Stir in the onion, green pepper, celery, and garlic. Cook and stir until the onion has softened and turned translucent, about 10 minutes. Pour in the white wine and brandy, and bring to a simmer. Season with the basil, white pepper, cayenne pepper, thyme, and Worcestershire sauce. Add the corn and potatoes, then pour in the chicken stock. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 10 minutes.

3.While the soup is simmering, melt 1/2 cup of butter in a small saucepan over medium-low heat. Stir in the flour, and cook, stirring constantly, until the flour has turned the color of peanut butter to make a roux, about 10 minutes.

4. Stir the roux into the soup, and pour in the heavy cream, half-and-half cream, reserved bacon and grease, and shrimp. Return to a simmer over medium-high heat, and cook until the shrimp are no longer translucent in the center, the potatoes are tender, and the soup has thickened, about 15 minutes. Season to taste with Creole seasoning, and stir in the crab meat to serve.

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Almost 3 hours on the ribs

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Turning out to be a nice little machine. Holding a steady 225-230 degrees. Perfect!

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And they're in! Smoking them with a mix of hickory and peach wood.

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Just got these bad boys in the smoker!

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Whole Foods also had some great deals on other seafood as well this weekend. Check there flyer from there site. Its not always super expensive there if you know how to shop. They had cod fillets for 5.99 a pound. They had 4 oz. Spiny lobster tails for 6.00 each. Good stuff!

Hey I'm sure by now all of you know how much I love to cook and share the things I do with food. Why don't all of you post some pictures of things you make and create here on my page as well. After all that's what I created this page for. So all of us can share our knowledge, our recipes, and just our flat out love for food.

Just made some of the best mussels and sea scallops!


3 Tbsp. Butter...
1/2 Cup Pinot Grigio or other white wine
1 Small Shallot (sliced)
3 Garlic Cloves (sliced)
1/4 tsp. Red Pepper Flakes
Juice Of 1/2 A Lemon
1 Tbsp. Fresh Chopped Italian Parsley
2 Pinches Kosher Salt
Fresh Ground Black Pepper

1. Clean and remove the beards of the mussels. Reserve on ice of in the refrigerator till ready to cook.

2. In a sauté pan add the butter, shallot, garlic, pinot grigio,lemon juice, red pepper flakes, salt and pepper, and bring to a boil over medium high heat.

3. Once everything is up to a boil, add the mussels, cover and steam just till they open. Discard any mussels that do not open.

4. Add all the mussels and the juice to a bowl and toss together with the fresh chopped parsley. Serve at once while hot!

Sea Scallops: (6)

1. Make the same broth as the mussels mentioned above and set aside.

2. Season the scallops with a little kosher salt and pepper and then place directly on your gas grill over medium high heat. Brush tops of scallops with broth that was set aside and cook for about 5-6 minutes for a large sized scallop.

3. Only flip the scallops one time revealing a nice sear. Continue to baste the scallops with the broth until finished about another 4-5 minutes.

4. then squeeze the juice of half a lemon over the scallops and remove from the grill and serve immediately!

I picked up some beautiful mussels and diver scallops at whole foods market and they are always out of this world.

Makes for a nice little appetizer for two. Enjoy!

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