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Seafood Recipes

top chef recipes   |   Appetizers   |   EntreÉs   |   Desserts

Grilled Calamari Recipe with Eggplant Chutney

By: JustLuxe Team   |   August 06, 2012

This attractive seafood recipe for grilled calamari with eggplant chutney comes to us from chef Frederic Kieffer of Artisan Restaurant and would be the perfect way to impress your dinner guests. Ingredients for the Calamari: Cleaned...

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“Diving Scallops” in English Pea Purée with Lobster Recipe

By: JustLuxe Team   |   July 25, 2012

This amazing looking dish comes to us from Coliseum Pool & Grill Chef Marc Osier at Pelican Hill in Newport Beach, California. These "Diving Scallops" in English pea purée with lobster, citrus and fennel salad will be available as a daily special at...

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Smoked Salmon Canapés with Dijon Cr?me Fraiche Recipe

By: JustLuxe Team   |   July 19, 2012

This flaky smoked salmon canapé recipe comes to us from celebrity chef Katie Lee, author and former host of Top Chef. These little smoked salmon canapés with Dijon cr?me fraiche look so elegant, yet take no time at all to whip up. They are...

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Seared Sea Bass with Asparagus and Organic Tomato Recipe

By: JustLuxe Team   |   July 18, 2012

This attractive seared and roasted Sea Bass recipe comes to us from Guy Santoro, the executive chef for Hotel St. Regis Mexico City. The rich greens and reds of the asparagus and tomato are a lovely compliment to the tender sea bass, sure to be the...

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Rodney Strong Vineyards Dungeness Crab-Stuffed Avocado with Mango & Red Chile Dressing

By: Touring & Tasting   |   July 02, 2012
Touring & Tasting Magazine

This great appetizer recipes comes courtesy of Chef Jeff Mall, featured in Down Home: Downtown Recipes From Two Wine Country Restaurants. This crab salad's presentation is enhanced by serving the dish in the avocado skin. It's a great way to start a...

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New England Clam Chowder from Kennebunkport, Maine

By: Stefanie Payne   |   June 13, 2012
Product development lead | NASA National Aeronautics & Space Agency

This clam chowder recipe comes courtesy of Chef Bryan Dame, Executive Chef of the Tides Beach Club Kennebunkport Oceanfront Hotel. The fresh cherry-stone clams are the star of this creamy, warming soup that makes a great appetizer during any...

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Award-Winning Clam Chowder From Sanderlings at Seascape Beach Resort

By: Touring & Tasting   |   May 31, 2012
Touring & Tasting Magazine

Made with only the freshest, local ingredients, Sanderlings at Seascape Beach Resort in Northern Califonia brings us this classic version of clam chowder. The clams, potatoes and bacon make this a is hearty appetizer that's rich with flavor and...

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Seared Wild King Salmon Recipe

By: JustLuxe Team   |   May 29, 2012

This pistachio curry crusted salmon, with avocado butter, and cumin vinaigrette comes courtesy of Executive Chef Augustin Saucedo of Sycuan Golf & Tennis Resort in San Diego. This light entree is easy to make at home for a family dinner or social...

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Miso-Glazed Broiled Salmon Recipe

By: The Daily Meal   |   May 23, 2012
TheDailyMeal

Miso is such a prominent flavor, just a little will add a whole new dimension to a dish. This easy salmon recipe takes a little prep, a little waiting, and just 10 minutes in the oven. The Asian flavors blend with the sweet brown sugar and can be...

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Filet of Turbot with Organic Hen Egg and Candied Pumpkin Seeds

By: JustLuxe Team   |   April 02, 2012

Executive Chef Markus Glocker of Gordon Ramsay At The London restaurant in New York City helped craft this filet of turbot recipe, with sweet spinach and parsley puree, champagne sauce, and sweet candied pumpkin seed garnish. This, among other...

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Corn Panna Cotta with Chili Crab, Sea Beans and Salted Caramel Powder

By: JustLuxe Team   |   March 11, 2012

Area 31’s Executive Chef, Michael Reidt is a master of exquisite culinary creations who utilizes the fresh complexity of Miami’s native food sources and ingredients. This dish is an example of how Reidt combines a diversity of flavors such as...

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Grilled Langoustines with Thai Red Curry

By: JustLuxe Team   |   February 21, 2012

William Bradley, was a 2010 James Beard Foundation semifinalist and is the Executive Chef of the Addison Restaurant at The Grand Del Mar in San Diego, California. The Addison is the only Southern California restaurant bestowed with 5 Diamonds, with...

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