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Chef Steve Black, Author at BD Outdoors | Page 3 of 5

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Chef Steve Black
Chef Steve Black
Chef Steve Black attended Johnson & Wales University in Providence, Rhode Island, and graduated Magna Cum Laude in 1986. His hotel career began at...
  • Articles: 43
Grilled Mahi & Sea Scallops Recipe
Grilled Mahi & Sea Scallops Recipe
Fish RecipesRecipesSeafood Recipes

Best Grilled Mahi & Sea Scallops Recipe

  • Chef Steve Black
  • Posted onFeb 3, 2013 at 4:00 PM
  • 0 Comments
This dish combines two favorites — scallops and mahimahi — into a real crowd pleaser. The lemon-chili butter adds tons of flavor to any fish and Chef Steve shares a few tips to help you cook fish on the grill like a pro. INGREDIENTS: Grilled Mahi …

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How to FishRecipesSeafood Recipes

How To Clean and Prepare Humboldt Squid

  • Chef Steve Black
  • Posted onJan 9, 2013 at 10:54 PM
  • 0 Comments
When the Humboldt Squid show up off of the West Coast, a bunch of people always ask me how to clean the squid and prepare it. With the squid biting right now, I figured it’d be a good time to go through the process and …

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Recipes

Black Bean Sake Shrimp Sauce Recipe

  • Chef Steve Black
  • Posted onDec 12, 2012 at 1:55 AM
  • 0 Comments
I have used this marinade since the 1990s with great success. The recipe is similar to a basic vinaigrette dressing that requires a high-speed blender to emulsify all of the ingredients when you drizzle the olive oil into it. What I like most about this …

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Recipes

Lobster Cake and Beef Tenderloin Recipe

  • Chef Steve Black
  • Posted onDec 4, 2012 at 1:02 AM
  • 0 Comments
Surf-and-turf combines two of the best ingredients known to man — usually top-shelf shellfish and a delectable slice of beef. In this recipe, we pair lobster with beef tenderloin, but the lobster isn’t just served in a tail. The recipe blends the lobster meat with …

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Recipes

Roasted Cobia in Blood Orange Broth

  • Chef Steve Black
  • Posted onNov 13, 2012 at 6:58 AM
  • 0 Comments
Cobia is one of the best-tasting fish in the ocean. The cobia’s firm white meat goes well in just about any preparation, but this dish is a bit different. Served with a tasty blood orange and carrot broth, this dish is almost as colorful as …

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Recipes

Spiny Lobster & Avocado Salad Recipe

  • Chef Steve Black
  • Posted onOct 23, 2012 at 12:20 AM
  • 0 Comments
Spiny Lobster & Avocado Salad Recipe There are a few natural matches with food that create the perfect marriage — bacon and onions, tomatoes and basil, steak and mushrooms and my personal favorite, lobster and avocado.This is an easy recipe that can be presented either …

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fish seafood
fish seafood
How to FishRecipesSeafood Recipes

How to Clean a Lobster

  • Chef Steve Black
  • Posted onSep 28, 2012 at 5:01 AM
  • 0 Comments
First you need to steam the lobster whole. Once it’s cooked, remove it from the hot water and set it on a counter or workspace. Let it cool until you can handle the lobster without getting burned. Start by grabbing the body of the lobster …

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Uncategorized

Grilled Salmon with Eggplant Lasagna Rolls Recipe

  • Chef Steve Black
  • Posted onAug 27, 2012 at 4:22 AM
  • 0 Comments
Fish and lasagna makes a perfect combination when you use grilled salmon and roasted eggplant. The lasagna rolls make for a beautiful presentation and the Choron sauce included in this recipe is out of sight. Prepare to wow your next dinner guests with this one. …

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Recipes

Red Curry Ahi & Cucumber Salad Recipe

  • Chef Steve Black
  • Posted onAug 13, 2012 at 3:05 AM
  • 0 Comments
Well now that the dang offshore fishing is finally heating up on the West Coast and there’s good-looking water heading north, I figured BD members would like this recipe. It features a cool salad to pair with your fresh catch of the day. I used …

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Recipes

Blackened Rock Cod with Red Pepper Sauce

  • Chef Steve Black
  • Posted onJul 23, 2012 at 4:19 AM
  • 0 Comments
Unfortunately, I have yet to land my first pelagic fish of the 2012 season. On our last trip we ended up running down to Punta San Thomas just south of Ensenada. The bottom fishing there is very good, so we did scratch up enough to …

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