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Category: From the Sea

Casaculinarian.com feature for 7/12/2016 “Fresh Lump Crab Cakes”


crab cakes

Casaculinarian.com feature for 7/12/2016 “Fresh Lump Crab Cakes” served tonight at AC’s Diner, Cafe, and Arcade as an Appetizer. Tomorrow we will feature it as a Sandwich Special on a Brioche Roll with Baby Arugula, Pico De Gallo, and Cajun Tartar Sauce with Steak Fries or Pasta Salad…

fresh lump crab meat 1 can

chopped fresh parsley 1/4 cup

plain bread crumbs 1/8 cup

egg 1

mayonnaise 1 tablespoon

salt and pepper for taste

onion powder 1/4 teaspoon

granulated garlic 1/4 teaspoon

Mix all ingredients together and form appetizer size or larger patties. Place a skillet on 350 degrees, when hot add 1 tablespoon butter. Sear both sides of Crab Cake golden and flatten out. Finish in the oven on 350 degrees for 7 minutes…

Enjoy, Jason

Casaculinarian.com featured Dinner tonight “Grilled Italian Fillet of Cod”



Casaculinarian.com featured Dinner tonight “Grilled Italian Fillet of Cod”

fresh filet of cod 1 pound

lemon 1

fresh basil 3 leaves

fresh oregano 3 leaves

salt and pepper for taste

granulated garlic lightly sprinkled

onion powder lightly sprinkled

fresh chopped garlic 1/4 teaspoon

bread crumbs lightly sprinkled

cooking spray

Place your grill on medium heat. On a sheet of foil, spray with cooking spray. Squeeze half of lemon on the foil. Place fillet of cod on lemon juice. Sprinkle with all seasonings. Squeeze the remainder of the lemon on the top of cod. Place on the grill and cover for ten minutes. With a plastic spatula carefully flip the fish over. Cook for another ten minutes. Fish should be moist and cooked to 165 degrees. Flip over on a nice platter. Take all the Au Jus from the foil and drizzle on top of fish. Garnish with some fresh chopped basil.

Enjoy, Jason!


Casaculinarian.com Sunday Feast for 6/5/2016 Mini Ziti with Shrimp in a Vodka Cream Sauce



Casaculinarian.com Sunday Feast for 6/5/2016 Mini Ziti with Shrimp in a Vodka Cream Sauce

16-20 peeled and deveined shrimp 6 per person

butter 1 tablespoon

oil 1 tablespoon

vodka 1 oz.

Vodka Sauce recipe link below

any pasta you prefer

Penne Vodka First Course

Make your Vodka sauce first. Then make your family individually shrimp if they choose. Add oil to a sauté pan on medium heat. When hot add 6 shrimp and butter. Sauté till golden. Deglaze with Vodka. Add 1/2 cup of vodka sauce and cook until shrimp are tender. Add pasta and toss. Serve. Enjoy, Jason.

Grilled Filet of Cod in foil with Potatoes and Vegetable Pasta Salad



Grilled Filet of Cod in foil with Potatoes and Vegetable Pasta Salad

I made this for my Daughter tonight, she is into eating fish now that we have fishing a lot…

cod fillet one piece 4-5 oz.

1 whole lemon for juice

fresh parsley a few leaves

fresh oregano a few leaves

fresh basil a few leaves

salt and pepper for taste, not much

granulated garlic 1/4 teaspoon

onion powder 1/4 teaspoon

cooking spray

On a foil sheet spray lightly with cooking spray. Place your washed and dried piece of Cod in the middle of the foil sheet. Add dry seasonings. Cut lemon in half and squeeze all the juice of one lemon on the fish. Now break up the fresh herbs with your hands and sprinkle on top.

Place your outdoor grill on medium heat and let it get hot. Add foil sheet directly to the grill. Close for 5 minutes. Flip Cod over carefully with a rubber spatula and squeeze last half of lemon over new side. Close grill and cook additional 5 minutes. Then open grill and close the foil to allow juices to stay in the foil and steam for 2 minutes. Close the grill. After two minutes are up shut the grill off. It will stay hot and moist in the foil as you prepare your plates. Make sure Cod is cooked to 165 internal degrees. I served it with Vegetable Pasta Salad and Italian Potatoes… Enjoy, Jason.

Casaculinarian.com Sunday Feast for 3/20/2016 Happy Birthday Jules



International Egg Rolls Link Below.

International Eggrolls


Homemade French Bread and Mussels in White Wine Sauce. Links below.

Crusty French Bread

Easy Mussels recipe for an appetizer for under $6.00

clams oreg

Clams Oreganta


Using our Homemade Fresh Mozzarella from yesterday to make a Rustic Pie.


Pizza Sauce

Pizza Dough for Home

Making Fresh Mozzarella at Home

Or just buy the what you can not make at home from the store!!!

Happy Birthday Jules!!! This was her Casaculinarian.com Tapas Bar for her Birthday. We are just missing the Spring Salad, “Sexy Salad”, that we will feature tomorrow. Happy Sunday Feast!!!!

Thanks, Jason.


Birthday Girl!


Lightly Battered Fried Shrimp


beer battered shrimp

This is a very simple recipe and be pan-fried or deep-fried. This is Casculinarian.com Lenten menu for the week. 3/18/2016

raw 16-20 shrimp peeled and deveined, tail on

creole seasoning 1/2 teaspoon

salt and black pepper for taste

all-purpose flour 1 cup

egg wash 3 eggs mixed well

Rinse your shrimp with water and dry them. Place in a mixing bowl and add seasonings.  Add your flour to a plate and egg mixture to a bowl. Heat deep fryer to 350 degrees or pan with oil. Dredge shrimp with flour, egg, than back to flour mixture. Fry shrimp till cooked. 165 internal degrees. Serve with homemade potato chips

Enjoy, Jason!

Crab and Clams Cocktail Hour in Florida


clams floridacrab florida

Anyone can make this at home… but its important to boil or steam the Crab in the proper ingredients.

As for the Clams, they must be scrubbed clean. We used our Tailgate Beer Clam Theme since we are in Florida. I do not use the Grill in PA in the Winter…

We just added half a squeezed Lime to this recipe. Link below.

Tailgate Beer Clams

Snow Crab 1 pound

Dungeness Crab 3/4 pound

I separated the legs before boiling since this was an appetizer for multiple people.

Water 15 cups

salt 1 teaspoon

white vinegar 1/8 cup

sugar 1 tablespoon

black peppercorns 1 tablespoons.

lemon 1 cut and squeezed the juice in water. (Since in Florida we substituted Lime Juice.)

Bring large pot to a boil with the ingredients above. When the water boils add Crab. The Crab is already cooked so as soon as a second boil comes take off the stove. Strain.

Serve both dishes with melted butter… Enjoy, Jason!


Friday 2/26/2016 Featured Lenten menu



We had company tonight in Florida and decided to have many Appetizers to pick on while we chatted and enjoyed Cocktails…

We started with our signature Friday Florida Cocktail made with Fresh Florida Orange Juice, Tequila Sunrise. We paired this with Shrimp Empanadas. Both links below…

Friday Feature Cocktail 2/26/2016

Shrimp Empanadas

Then we moved to a light Sangria and enjoyed Homemade Florida Shrimp Cocktail:

raw u-15 shrimp 1 pound

water 8 cups

lemon cut in four sections

white vinegar 2 tablespoons

salt 1/2 teaspoon

black peppercorns 1 teaspoon

sugar 1 tablespoon

Add all seasonings with water and place in a pot and bring to a boil on medium heat. Add raw shrimp in the shell. When the second boil comes, wait 1 and 1/2 additional minutes and take off the stove and shock with ice-cold water. Place shrimp on a plate and refrigerate for 1 hour. Take shrimp out and carefully take the shell off with leaving the tail intact. Devein shrimp and rinse with cold water clean. Place back in the fridge for 30 additional minutes. Serve Shrimp with cocktail sauce.

Cocktail Sauce:

ketchup 1 cup

Worcestershire sauce 1 teaspoon

fresh horseradish 1 tablespoon

salt and pepper for taste

parsley 1/2 teaspoon

 lemon juice 1/2 teaspoon

crushed red pepper 1/2 teaspoon optional

Serve in a glass…

stone crab

Florida Stone Crabs

These are fabulous and you have a hard time finding them up North. The come cooked already and have cuts for cracking. This Crab shell may be the strongest of all. That’s why they are called Stone Crabs. We served them with homemade honey mustard.

Honey Mustard:

Dijon mustard 1/2 cup

honey 2 tablespoons

heavy cream 2 tablespoons

 sugar 1/2 teaspoon

 salt and pepper for taste

parsley 1 teaspoon

Mix well and serve Crab Claws cold…

Enjoy!!! Jason


Seafood Newburg



Wow!!! What a great Lenten Friday Dinner!!!

Seafood Newburg with Fillet of Sole, Mussels, Clams, Bay Scallops, and Sea Scallops…

My baby Lula has a shell-fish allergy so I can not use shellfish. You can substitute shellfish or just add it!!!

This meal feeds four to six

Fillet of Sole 2 pieces

mussels 1 pound cleaned

little neck clams 1 pound cleaned

Bay scallops 1/2 pound

Sea scallops 1/2 pound

vegetable oil 1/4 cup

paprika 1 tablespoon

chicken broth 1 cup

heavy cream 1/2 cup

parsley 1 tablespoon

salt and pepper for taste

butter 2 tablespoons

dry Sherry wine 1/8 cup

garlic chopped 1 tablespoon

onion powder 1/2 teaspoon

Flour Mixture:

flour 1/2 cup

Old Bay seasonings 1 tablespoon

paprika 2 tablespoons

pepper for taste

parsley 1 teaspoon

Goya Sazon Con Azafran seasoning packet 1

Mix flour with all ingredients.

In a small mixing bowl mix flour and seasonings. Add a large saute pan or rondo to the stove on medium heat. Add oil. When oil is hot dredge fish in flour mixture and sear on both sides and take out to drain excess oil. Dredge Scallops in flour mixture and sear off on both sides. Again, take out and drain excess oil. Add butter and garlic to the stove. Add mussels and clams and stir. Before the garlic burns, deglaze with Sherry wine. Add chicken stock, heavy cream, and seasonings. As a boil happens add your fish and scallops. Reduce on simmer for 10 minutes for fish to cook and sauce to thicken. Serve with Crusty Bread to dip into the sauce….

Thanks for visiting, Jason.


Sole Francaise with Sweet Mussels for my Baby Lula


Sole Francaise. Another Classic. I just added Sweet Mussels for my Baby Lula…


That little Girl helps me in the kitchen, and she loves to go to the grocery store with me…. I’m so happy I still have one little one left, but anyway… Sole Francaise.

filet of sole- 3 pieces from the fresh market

white wine 1/8 cup

lemon juice 2 tablespoons

egg wash

(3 eggs beaten with salt and pepper for taste. 1/2 teaspoon Parmesan Cheese and 1/2 teaspoon Parsley)

Flour 1/2 cup for dusting fish

butter 2 tablespoons

garlic fresh and minced 2 bulbs

onion or shallot minced 2 tablespoons

salt and pepper for taste, but easy with fish

chicken bouillon 1 cubes

water 1 cup

Italian chopped parsley for garnish 2 teaspoons

canola oil 1/4 cup

Crack 4 eggs and add 1 tablespoon parmesan cheese and 1/2 teaspoon dry parsley and whip.

have flour on a separate plate.

On medium heat place large sauté pan on stove with 1/4 cup of canola oil.

Dredge Fish in flour and then egg mixture. When pan is hot add Fish and cook both sides off. Take off stove and drain off oil.  Add onions and garlic with butter. Place Fish in oven on 350 degrees to finish off. Deglaze with white wine. Add bouillon cubes and water. Add lemon juice, and seasonings. Cover on low heat and simmer for 10 minutes until sauce thickens. Do not cook on high temperature because sauce will break.

Place cooked Fish on serving dish add sauce over the top… Garnish with fresh lemon slices and fresh Parsley…

I added 1 pound of fresh Mussels for my little girl…. Optional.

(cleaned and added to sauce till they opened.)