New Recipes This Week: Fried Summer Seafood, Cambodian Sangria, BBQ Oysters
It's okay, it's okay, we're quelling last week's residual Lobster Roll Week shakes with fried, barbecued and poached fresh summer seafood. There are cornmeal-crusted oysters in our omelets, oysters on the grill and fried crabs in our sandwiches. We're going to be fine. Swordfish is back in action in a light yet hearty pasta recipe, tuna takes a quick dunk in hot olive oil and sangria, that wonderful fruit-spiked wine we love by the pitcher, makes a pilgrimage to Southeast Asia.
Enjoy this week's new recipes!