This week we are making chicken-fried lobster with lemon caper butter cream sauce! This unique New Year's Eve appetizer will fly off the plates and your guests will have fun indulging in the buttery ...

In a large skillet, melt the butter on medium-high heat. Add shallots, minced garlic and capers and saute 1 minute or until wilted. Stir in flour and blend well. Add lemon juice and wine to deglaze.

The original recipe suggests grinding the meat yourself (first grinding the meats three times together, then putting the whole mixture through the finest grinding blade after kneading), but you can ...

5 oz of cooking oil-do Not use extra virgin olive oil... Heat 4 ounces of the cooking oil in a sauté pan First salt & pepper, then sear the salmon. Reduce heat to medium high and cook the salmon until ...

Tilapia is such a great fish. It’s accessible, cheap, and mild tasting. When combined with capers and a lemon cream sauce, it’s utterly mouthwatering. And, you’ll never guess how easy this dish is to ...

The salmon croquette or patty that shows up in Southern meat-and-three’s is typically fried in lots of oil and served with remoulade or another rich sauce. Atlanta chef Virginia Willis employs some ...

This fish, cream and capers are a dream combo. Fresh herbs, green olives and some pantry ingredients such as lemon, garlic and garlic make this dish easy to make. Great for family, families, ...

1. Prepare sauce: Stir together mayonnaise, sour cream, olive oil, capers, lemon juice, mint and pepper. Cover and refrigerate until ready to serve. 2. Prepare asparagus: Snap ends from asparagus and ...

Preheat oven to 275 degrees F. In a 10-inch heavy-bottomed sauté pan, heat oil over medium-high heat. In a small bowl, combine herbs. Season fillets with salt, black pepper and granulated garlic then ...

For Batter: Put Cashew Cream in a bowl and add the water, ground nori, salt, and pepper. Stir the batter to combine; it should be smooth. Set aside at room temperature to let the flavors meld while ...

The original recipe suggests grinding the meat yourself (first grinding the meats three times together, then putting the whole mixture through the finest grinding blade after kneading), but you can ...