Fresh From the Gulf



Time to plan the feast of the seven fishes dinner. I love this family tradition and any good excuse to eat lots of fresh seafood. This year I am looking forward to this dinner with a whole new outlook thanks to the hard-working folks down on the Gulf Coast.


Do you ever really wonder where your seafood comes from? Do you read grocery store labels? Do you ask the restaurant server when, where and who harvested the shrimp or the crab or the oysters before placing your order? If not you should be.


If you are a lover of the all-you-can-eat buffet I can pretty much guarantee those cheap eats are coming from some foreign land. I much rather eat a higher quality seafood and support the livelihoods of proud American families who work extremely hard to bring a fine product to my table.


During the World Food Championships 2016 Blogger Summit I had the privilege of traveling to Bayou La Batre, Alabama and touring places like the Murder Point Oyster Farm, the Olympic Shellfish crabmeat processing plant and the Graham Shrimp Company. Fresh from the Gulf of Mexico generation after generation of Alabama families have built their lives on the commercial seafood industry. Share their passion for hand-crafted quality. Don’t let it disappear. Ask for it by name.


Thank you to the Turquoise Place for the most upscale accommodations and amazing view.


sugar white sand

And to this fine lady who works tirelessly on behalf of us food bloggers. Nice work, Amy.


Here is a recipe from our holiday table Christmas Eve 2015. Wishing you Peace, Health and Joy and may you be surrounded by those you love most.<3

Roasted Shrimp with Preserved Lemon

Recipe from the Tasting Table Test Kitchen

For the Garlic Confit Oil

½ cup extra-virgin olive oil

6 large garlic cloves, halved

2 fresh bay leaves
2 sprigs fresh thyme

For the Shrimp

2 pounds large shrimp, peeled and deveined

¼ cup garlic confit oil

3 tablespoons thinly sliced preserved lemon

pinch of sea salt

pinch of crushed red pepper flakes

3 tablespoons finely chopped fresh oregano or marjoram

3 tablespoons finely chopped fresh cilantro or flat leaf parsley

Make the garlic confit oil: In a small saucepan over medium-low heat, combine the olive oil, garlic, bay leaves and thyme. Cook until the garlic is tender but has not started to brown, 15 to 20 minutes. Remove from heat and let the oil cool. Preheat the oven to 400°. On a parchment-lined sheet tray, arrange the shrimp and toss with the garlic confit oil and preserved lemon. Season with salt and red pepper flakes then roast, turning halfway, until the shrimp are cooked through, 8 to 10 minutes. Sprinkle with the oregano and cilantro.