Courtney

December 31, 2013

Smoked Shrimp with Corn Polenta

(Gluten Free) madras curry infused oil, roasted summer corn polenta, green tomato relish Recipe supplied by Executive Chef Marc Krampe of Social Shrimp Polenta:…

December 1, 2013

Chef Christopher Belanger

SIX10 GRILLE’s Chef Chris Belanger As the Executive Chef at The Ashton Hotel in downtown Fort Worth, TX, Chef Chris Belanger brings…

November 30, 2013

Texas Style Fish and Chips

By Chef Chris Belanger Qty: 4 Servings Fish Ingredients: 4 Redfish Fillets 6 oz. 1 ½ cup All Purpose flour ½ cup…

November 1, 2013

Warm Lobster BLT

Recipe compliments of Chef Chad Houser Ingredients 4 oz Lobster Claw and Knuckle Meat, chopped ½ C Mayo 1 Celery Stalk, small…

Chef Chad Houser

Chef Chad Houser is a proud native of the great state of Texas and a true connoisseur of all her fruits, whether…

October 16, 2013

Photos from School of Fish III

Photos by Ray Quezada …

Frugé Seafood’s School of Fish III: Class of 2013

by Leah Tieger Frugé Seafood’s third annual School of Fish, held September 23 in the Las Colinas Country…

October 6, 2013

Cobia, Pesto, Orzo, Fresh Spinach, and Kalamata Olives

Recipe supplied by Chef Eric Hunter Ingredients 24 oz fresh cobia in 6 oz portions 2 cups cooked orzo pasta 2 cups…

October 3, 2013

[button link=”https://www.frugeseafood.com/grouper/” color=”silver” newwindow=”yes”] Grouper[/button] [button link=”https://frugeseafood.com/wp-content/uploads/2013/10/GROUPER-SNAPPER-PRESENTATION.pdf” color=”teal” newwindow=”yes”] Downloadable Snapper 101 pdf[/button] ____________________________________________________________________________________________ Special thanks to for supplying this calendar…