If you want a great appetizer that is big on presentation but low on price, mussels are the way to go. Much less expensive than clams or oysters, mussels (one step above a barnacle in the bivalve food chain) are flavorful, quick to steam, and always look beautiful! Here is a new way to prepare…
THIS, my maritime friends, is how the South does brunch on the hook. Tangy, juicy, late-spring, homegrown green tomatoes coated in a Parmesan crust and fried up in bacon grease, dipped in a zesty mock hollandaise sauce, with a main-course-sized side of Applewood smoked bacon. It’s like a BLT, but without that pesky lettuce, and trying…
I’ve never made Croque Monsieur before. Never on land and certainly never on the water. But we were having French guests aboard Night Town for a day sail. And for some reason inconnue, I decided it would be a really good idea to make them a traditional French lunch. What was I thinking?