Posole is a classic Mexican soup, a cultural staple here in Northern New Mexico where the Beck & Bulow team is based. Traditionally made with pork or chicken, this fresh seafood take on the classic dish is a new favorite for me. Posole is known for its hominy base with a healthy dose of chile.
Posted on September 29, 2020
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Scallops are one of the easiest ways to create a dinner that feels fancy and special. Ours are delicious and impeccably flavored all by themselves, simply seasoned with some salt and pepper and pan seared in butter. But why not take a good thing and make it even better?
Posted on September 28, 2020
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I love the flavors of Thai food, and the lemongrass and Thai chile in this tomato soup are perfectly complemented by the sweetness of our wild caught Alaskan Dungeness crab. Serve this soup with some good crusty bread for soaking up all the goodness.
Posted on September 25, 2020
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I’ve always preferred crab to lobster, which I know is an uncommon opinion. It’s one of my ultimate favorite foods, in particular the sweet and incredibly satisfying flavor of our wild Alaskan Dungeness crab from the Bering Strait.
Posted on September 25, 2020
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Growing up in the south, deviled eggs were a childhood favorite of mine. To this day my mom makes some of the best ones I’ve ever tasted. However, I never encountered the incredible combination of deviled eggs with smoked salmon until recently.
Posted on September 24, 2020
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The shrimp po’boy is a New Orleans classic that I’ve always had a soft spot for. The breaded and fried shrimp with spicy mayo, seasoned to perfection with herbs and spices on soft bread with melted cheese (if that’s your thing) is nothing short of mouthwatering.
Posted on September 23, 2020
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Shrimp scampi is of Italian origins but truly came into existence as we know it today when it was adapted by Italian immigrants to the United States. There are many variations on this dish, but this rendition stays close to Italian tradition with lemon, garlic butter and parsley.
Posted on September 23, 2020
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