Grilled Cioppino with Fire Roasted Tomato and Vegetable Puree

Preheat grill to medium-high. Wipe down grates with an oil-blotted towel to clean and create a non-stick surface. Marinate seafood: In a large bowl, squeeze the lemon halves (catching seeds and discarding) into a large bowl, then add the halves themselves as well to the bowl. Add white wine, garlic, capers, olive oil, salt, pepper

See Full Recipe

Mixed Seafood Salad

Check the tubes of the calamari for any quills not removed, if there are, pull out the quill and discard.   For the court bouillon: In a large sauce pot, add the white wine, lemons, bay leaves, thyme, dill, fennel, serrano chilies, and black peppercorns over medium-high heat and bring to a boil. Add 8

See Full Recipe