Curried Cashew, Pear, and Grape Salad

Curried Cashew, Pear, and Grape SaladBy Chef Marcus Published: August 28, 2014Yield: 4-6 ServingsFrom the archives of Chef Mark Ballen, Executive Chef / Co-Owner of Reel Foods Fish Market & Oyster BarIngredients3/4 Cup Cashew Halves 1 Tbsp. Melted Butter 1 Tsp Fresh Rosemary Chopped1 Tsp Curry Powder 1 Tbsp Brown Sugar 1/2 Tsp Kosher Salt […]

Herb Crusted Salmon Fillet with Creamed Spinach

Herb Crusted Salmon Fillet with Creamed SpinachBy Chef Marcus Published: July 22, 2014Recommended Wine: 2004 Vickers ChardonnayIngredients Salmon Crust 1 Lb Unsalted Butter 2 Cups Fresh Bread Crumbs 1 Tbsp Fresh Thyme 1 Tbsp Fresh Oregano 1 tsp Fresh Rosemary 4 Cloves of fresh garlic Chopped Italian Parsley Chopped Salt to taste Creamed Spinach 1 […]

Reel Love Oysters Rockefeller Recipe

Reel Love Oysters Rockefeller RecipeBy Chef Marcus Published: February 12, 2014Ingredients1 Tbs Butter 1 Tbs garlic Chopped1 Tbs Shallots Chopped1 Lb spinach Washed1/4 Cup Dry White Wine Splash of Pernod or anise liquor (optional) 1/2 Cup Heavy Cream half & half6 Shucked Oysters in juice 1 Cup Grated Aged Hard Cheese 1 Tbs chopped Italian […]

Salmon in Potato Cage with Lemon Beurre Blanc

Salmon in Potato Cage with Lemon Beurre BlancBy Chef Marcus Published: January 14, 2014Salmon in a Cage with Lemon Beurre Blanc serves 6 Recommended Wine: 2012 Cinder ChardonnayIngredients Salmon in a Cage Fresh salmon portion boneless and skinless¼ Cup Julienne Russet Potato cut fresh 1 tsp Shallots Chopped1 Tbsp Flour 1 eggs Scrambled Salt to […]

Simple Seasoned Pasta with Clams

Simple Seasoned Pasta with ClamsBy Chef Marcus Published: January 14, 2014This healthy, simple seafood recipe requires 2-pots, 3-steps and a mere 15 minutes to make. With minimal prep and cleanup, it’s a great way to get more fish into your diet or call it an easy day to be a foodie. Ingredients8-16 Oz Chopped or […]