Giris Cooking Night: Seafood

For our last girls cooking night we decided on seafood as a theme. It ended up being a great summer meal, with mostly cold dishes. We thought that we should probably try the theme again during a winter month and see how different it turned out.

I had these great lobster mango skewers at a wedding I went to at the Ritz-Carlton Half Moon Bay, so I recreated them. Such a simple yet great combination. I made a dipping sauce -- creme fraiche with basil and dill. They were good with the sauce, but I don't even think they needed it.

Brownie made a crab margarita served elegantly in martini glasses. Really refreshing with lime, cilantro, jalapenos, tomato, and her secret ingredient a hint of sriracha sauce!

Marian made fish tacos with orange roughy just sauteed on the grill pan, accompanied by guac, a fiery red sauce, and a killer mango salsa.

Kim got us eating our veggies with a caesar salad, falling into the seafood criteria with the anchovies in the dressing (and enough garlic to kill all vampires trying to crash the party).