Recipes

Roasted fennel and sugar-caramelized ruby red grapefruit segments tossed with baby arugula and olive oil, fanned with vodka-citrus cured salmon and drizzled with blood orange gastrique.

Deviled eggs filled with sugar-seared caramelized salmon, shallots, and mayo, topped with a dollop of caviar.

Cashew Shrimp Supreme from Essential Seafood.

A Carolina mountain recipe for Catfish with Parsley−Pecan Sauce.

A luxurious variation on hollandaise made with Creole mustard and parsley, finished with folded-in caviar — perfect over poached eggs or delicate seafood.

A chilled layered parfait in fluted glasses with assorted caviar, brunoise red onions, finely chopped egg garnishes, fresh parsley, and a delicate cornstarch-thickened cream custard.

A delicate warm sabayon of egg yolks, minced shallots, vanilla, and champagne, whisked over simmering water until thickened — serve alongside fresh fruit, poached pears, or seafood.

An elegant casserole of artichoke hearts, crabmeat, and chicken breasts in a rich sherry-Worcestershire cream sauce, topped with Parmesan and paprika.

Chicken−Seafood−Artichoke Casserole from Casserole Crazy.

A seafood recipe for Chili-Cheese Sauce.

Shrimp marinated in a cilantro-ginger-lime mixture, sautéed, then chilled and served with a lush green cream sauce.