Notes about Recipes in this book

• Add-on barbecue sauce

  • kbrooks on February 10, 2025

    Nice and zesty. Good on lots of dishes, not just for BBQ shrimp.

• Asian glazed salmon

  • Breadcrumbs on December 26, 2014

    This is a simple and delicious recipe. Equally good on the grill. mr bc even managed this in the summer and no humans were harmed in the process...

• Barbecued shrimp

  • kbrooks on June 08, 2024

    This is delicious. Precook the bacon strips in the microwave for 1 minute or so before wrapping shrimp for crisper bacon.

• Coquilles Saint-Jacques

  • kbrooks on February 10, 2025

    Very good. Made exactly as written.

• Crusty sole

  • kbrooks on May 03, 2026

    Not bad, but not very interesting.

• Deviled eggs with shrimp

  • kateiscoooking on May 13, 2017

    Great twist on deviled eggs. I used a couple of teaspoons of horseradish and it lent just a hint of heat and a hint of flavor.

• Easy baked haddock

  • kbrooks on February 10, 2025

    Basic fish fillet recipe. The fresh herbs can be one kind or a mix of several. I use panko for the bread crumbs.

• Fried haddock

  • mjes on August 16, 2021

    I like to test a fish cookbook out by trying their fried fish recipes, With buttermilk followed by mustard flavored cornmeal/flour mix this recipe works well but I prefer Old Bay to mustard. The suggested tartar sauce is very good but far too busy for my taste ... I switched to nothing but a lemon wedge. Nothing wrong with the recipe -- simply it doesn't match my preferences.

• Fried-fish coating

  • kbrooks on May 08, 2026

    Not our favorite fish coating. Gritty and the mustard just isn't right.

• Haddock with an herb and bread crumb topping

  • kbrooks on June 08, 2024

    Salt and pepper the fish before breading. I used fresh bread crumbs and increased the cheese to 3 tablespoons.

• Mashed potatoes

  • kbrooks on June 08, 2024

    This is a delicious variation on the usual mashed potatoes.

• Pasta with pancetta and shrimp

  • Breadcrumbs on March 14, 2010

    p. 233 - sauce technique of carbonara

• Sautéed sole or flounder

  • kbrooks on February 10, 2025

    This is OK. The recipe doesn't specify, but the fish should be seasoned with salt and pepper before coating. I've found using a mixture of half panko crumbs and half flour rather than all flour produces a better result.

• Speckled butter bean casserole

  • kbrooks on June 08, 2024

    This was nice the first time through. Then I made it again increasing the bacon to 3 slices, the brown sugar to 1 Tablespoon and the tomatoes to a full cup. Then it was outstanding.

• Steamed mussels

  • Breadcrumbs on March 21, 2010

    P. 81 – Mar 2010 – First use of this rec. Straightforward, fairly traditional preparation. I made with some minor variations. Toasted 5 garlic cloves w skins on in a hot, dry pan. Meanwhile I used cuisinart to finely chop onion then added nicely seared garlic (sans skin) for another quick buzz. I put 1tbsp evoo and 3tbsp butter in hot pan and cooked onion mixture til translucent prior to adding 1 cup white wine then mussels for 5 mins. Delicious. I liked this preparation better than my usual Moules Meuniere as there was less butter. Excellent, will definitely make this recipe again.

• Steamed snapper with ginger and scallions

  • kateiscoooking on February 25, 2018

    Good but not spectacular. Flavors somewhat muted. Might kick up the steaming arrangement.