Orzo and Shrimp Salad with Feta Cheese

A different twist on a pasta salad recipe. No mayonnaise or any creamy dressing.  Refreshing with a salty kick of feta cheese and a garlicky oregano sauce.

Sardine and Potato Bake

Sarde in Tortiera is a dish from Italy’s Campania region The combination of sardines and potatoes is typical of the “Cucina Povera” (the poor’s kitchen).

Mussels Marseillaise

Moules à la Marseillaise, a traditional Provençal recipe from the port city of Marseille. You can serve it as an appetizer or as a main dish. 

Moroccan Seafood Tagine

This mouth-watering seafood dish from Morocco is full of flavors and colors – as they say, “the eye eats before the mouth”. Serve with Couscous and Chermoula.

Alsatian Seafood Choucroute

Choucroute de la Mer à l’Alsacienne, a dish from the Alsace. Fillets of fish, clams, shrimps, pan-fried or sauteed, are served on a bed of creamy sauerkraut. 

Catfish with Mojo Verde

Catfish is a common fresh water fish you find nearly everywhere in the world. This dish from Spain combines the catfish with Mojo Verde, the cilantro and caper sauce originally from the Canary Islands.

Chargrilled Halloumi with Shrimps and Vegetables

Halloumi is a Cypriot cheese which loves to be grilled. It is the perfect savory companion for grilled vegetables. Crispy and golden on the outside, while soft on the inside. A drizzle of extra virgin olive oil and some spices is all it takes to create a great summer meal. Grilling can be easily accomplished inside using a ridged grill pan.

Salmon fillets wrapped in Serrano Ham

There are many versions of this traditional recipe which hails from the Spanish region of Navarra. My version of Trucha a la Navarra uses salmon fillets, but cod or monkfish is equally good. The distinct nutty flavor of the Serrano ham and the slightly sweet taste of the sherry vinegar make this dish pop with flavor.

Greek Octopus Stew

Oktapodi Krasato, a delicious octopus stew in red wine, is one of the traditional Greek dishes you find in most restaurants and tavernas. It is easy to prepare when the octopus is young and tender.  Larger octopuses are tougher and need longer cooking times.

Endives and Shrimp Tart

Tarte aux Endives et Crevettes, a posh tart, effortlessly made. Dead easy and amazingly delicious. A tart just right for a warm summer’s night. Coating shrimps in the endives caramel sauce creates a contrasting harmony, salty and sweet.

Salmon Fish Cakes with Spicy Cilantro Lime Sauce

Salmon’s fresh taste goes amazingly well with Thai spices. Easy to make and a great way to use all those salmon end pieces which are not thick enough for a fillet or steak. A spicy cilantro sour cream sauce is a nice cooling sidekick.

Portuguese Pork and Clam Stew

Carne de Porco à Alentejana, a popular stew of pork and clams from the south of Portugal, the Algarve and Alentejo regions. A burst of flavors, a true representative of Portuguese cooking. The photo was taken from our holiday apartment on Madeira, where I cooked this dish.

Seared Tuna with Green Beans Tomato Vinaigrette

This is a variation of a well known Italian summer favorite, Fagiolini al Tonno. The original recipe uses canned tuna. For this dish we use fresh tuna, to be grilled or seared in a pan. A great dish, a feast for the eyes and the palate.

Seafood and Asparagus Salad with Ginger Vinaigrette

Asparagus stands up quite well with sharp flavors like ginger and chili peppers. They actually accentuate this vegetable’s flavor.

This recipe makes for an eye-catching appetizer or elegant light lunch.

Squid stuffed with Feta Cheese

Kalamarakia me Feta, one of the most popular dishes in Greece. It takes a bit of work but the result is worth it. Squid is readily available in the frozen section of most supermarkets. Try to get small to medium ones, they are more tender. I like to serve the squids with pita bread or roasted potatoes. Last time I served it with couscous – it worked quite well.

Tellines (Wedge Clams) à la Persillade

Tellines are triangular shaped clams. They are called wedge clams and are found on both sides of the Atlantic as well as the Mediterranean Sea. They are small but very tasty. Harvesting these prized clams is labour intensive. In season, they are a specialty in the seaside restaurants and markets in the Provence, where customers eagerly await to obtain these tasty delights. To prepare them is incredibly easy. Do not attempt to add anything else. The “jus de mer” in their shells will give you the final “WOW”.

Squid Risotto

One of my favorite risotto dishes is Risotto ai Calamari from the Liguria region in Italy. Easy to make, downright delicious. Cooking the squid separately will avoid it to become though and chewy.

Squid Salad (Greek Calamari Salad)

This colorful salad just tastes as good as it looks, it’s called Kalamarakia Salata in Greece. Squid is a much prized delicacy in all Mediterranean countries. Once you know how to prepare it: a real delight!