by Brian Child | Jun 8, 2017
Just a few years ago, I was handed a bottle of Pirates Gold Marinade from a co-worker who had lived in the Southeastern United States. I started to explore with different proteins to see what would work best with this container of gold! I tried chicken, steak, pork...
by Brian Child | Mar 24, 2017
Zesty Mexican Shrimp Cocktail or Coctel de Camarones is a wonderful cold summer dish. It is made from poached shrimp that has been tossed in flavorful tomatoes, onion, cilantro, and citrus. I often find that the traditional home cooked versions tend to be a...
by Brian Child | Dec 23, 2016
Brines are not just reserved for the family thanksgiving turkey these days, you can use brines for your smoked fish to amp up the meaty nature and enhance its tasty flavor. A smoked fish brine will help you keep the delicate meat of the fish from drying out while...
by Brian Child | Feb 27, 2016
Steamed Mussels with Fennel, White Wine and Tarragon In 1998 I moved with a job to Las Vegas, Nevada. In this new landscape I started to explore different culinary points of view. Fresh seafood was now a possibility since Las Vegas had a more diverse Catholic...
by Brian Child | Oct 23, 2015
I am a sucker for great deep fried fish and chips. I would love to tell you that it comes from a vast background of making fish and tasting the English version on my many vast trips to the Motherland. However, my love for fried fish comes from visiting a now but all...
