grilled yellowtail

I started with a 30-lb yellowtail from Catalina Offshore Products and show you how to grill it in a Camp Chef Grill Pan AND their Grill Box.  Note that I’m using Hi-Mountain Gourmet Fish Western Style Seasoning. [youtube width=”600″ height=”400″ video_id=”iCpIrkau47A”]    

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frog legs cocktail

I stumbled onto this recipe as I was cooking frog legs for a large group and they cooked too long – resulting in the meat falling off the bones. So I improvised and created this cold frog leg cocktail – very much like a shrimp or crab cocktail – especially if you add the Old Bay…

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Chris Logan prepares cabrilla

The Sporting Chef’s Chris Logan, owner/operator of San Diego's Creative Flavors Catering, cooks up some super fresh cabrilla at Catalina Offshore Products [youtube width=”600″ height=”400″ video_id=”JHNn5pkC-b4″]

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