"From the Bay to the Blue Ridge"
Brick Wood Fired Bistro Spicy Mussels Recipe: (Serves 5-6) 5 lbs PEI Mussels 1 lb Cooked Mexican style chorizo 5 tblsp Chopped garlic 5 tsp Red chile flake 1/2 Cup blended oil Fish Broth (see recipe) 2 Cups diced tomatoes For Garnish (optional) Grated parmesan Fresh chopped parsley & oregano Fresh baguette or other crusty […]
By Charles Oppman Deep-Fried Soft Shell Crabs Now that we’re in the middle of soft shell crab season we should be thinking about frying up a few of these fabulous crustaceans. The soft shell crab is one of the South’s greatest contributions to American cuisine. Soft shells are a delicacy in every sense of the […]
Let’s Eat by Charles Oppman Porcine Perfection With Fathers’ Day just around the corner many families are wondering what they can do for dad to make his special day a memorable one. No, you can’t just give him a card and be done with it. And cutting the lawn for him isn’t good enough either. […]
