The mild, succulent flavors of shellfish like scallops, shrimp, lobster and mussels go along swimmingly with big, bright, bold and refreshing tastes from all over the world. Think Cuban barbecue sauce, broths from the south of France, Latin...
Serve shellfish with a sumptuous sauce, grilled, smoked or simple and unadorned, and dive into an ocean of delicious possibilities.
Recipe by Morrison Community Living Executive Chef Robert MacClure
Recipe: Francois de Melogue, chef and author of the cookbook “Cuisine of the Sun: A Ray of Sunshine on Your Plate.”
CIA Chef-Instructor Steven Isaac instructs a group at the Dry Pea YIELD: 12 portions (24 oz.)
538.64 g flour blend (recipe follows)
5 ml instant yeast
340 g water
5.7 g salt
3.5 g guar gum
56.7 g corn oil
For flour blend:
9.5 oz. whit...